Genetic Variation in Pork Traits of Australian Commercial Pig Lines

L. Campidonico; S.I. Mortimer; R. Sokolinski; D.L. Hopkins

Genetic Variation in Pork Traits of Australian Commercial Pig Lines

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Campidonico

L. Campidonico ¹Di3A, Animal Production Division, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy

Search for other papers by L. Campidonico in
Current site
Google Scholar
PubMed

S.I. Mortimer

S.I. Mortimer ²Agricultural Research Centre, NSW Department of Primary Industries, Trangie, NSW, 2823, Australia

Search for other papers by S.I. Mortimer in
Current site
Google Scholar
PubMed

R. Sokolinski

R. Sokolinski ³PIC Australia, Junee Street, Grong Grong, NSW 2652, Australia

Search for other papers by R. Sokolinski in
Current site
Google Scholar
PubMed

, and

D.L. Hopkins

D.L. Hopkins ⁴Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia; david.hopkins@dpi.nsw.gov.au

Search for other papers by D.L. Hopkins in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 47–49

DOI:: https://doi.org/10.3920/9789086868605_009

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The aim of this experiment was to evaluate several meat quality and production traits recorded in 7 commercial pig lines bred in Australia and to determine the heritability of these traits. Carcase weight, P2 fat depth and pH₂₄ (recorded 24 hours post slaughter) differed between the lines (P<0.05) and sexes (P<0.05). P2 fat depth was highly heritable (0.56), unlike carcase weight and pH₂₄ which were both very lowly heritable (0.05 and 0.02 respectively). This study confirmed little potential for genetic improvement of pH₂₄ of commercial Australian pig lines through within-line selection.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000009.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	397	341	3
Full Text Views	6	4	0
PDF Views & Downloads	2	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Genetic Variation in Pork Traits of Australian Commercial Pig Lines

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics