Scheller Kris1, Mitchell Brent1, Buys Nadine2
1SEGHERSgenetics USA, Des Moines, IA, USA, 2SEGHERSgentec, Buggenhout, Belgium
Carcass and meat quality data were compared between 211 hogs from homozygous boars and 1,467 hogs from unselected boars. All data confirmed that hogs from homozygous boars were leaner and more uniform. Backfat thickness was reduced with 0.09 inches. Average lean meat %, ham %, loin % and belly % were increased by 1.98%, 0.31%, 0.43% and 0.92 % respectively. This increase was due to elimination of the animals with a higher backfat thickness rather than to a general enhancement of the lean meat % of all animals involved. Hence, the variation, as calculated through the coefficients of variation on each of these parameters, was reduced 25 % on average.
To measure meat quality, pH and color were recorded. Hogs from homozygous boars and those from unselected boars both had pH values (pH after 24 h of 5.77 as to 5.78) and color values (Minolta L* of 44.57 as to 43.08) within the optimal range.
As compared to the average of plant top 25 %, hogs from homozygous boars were leaner (+0.64 % for lean meat, +0.39 % for ham, +0.43 % for loin, +0.16 % for belly).
It is concluded that marker assisted selection for terminal sires that are homozygous for the favorable allele of the IGF-II polymorphism increase uniformity and leanness in market hogs without influencing meat quality.