Abstract

Recently, the objective of selection in pigs has changed from meat production traits to meat quality traits, and research involving meat quality traits related to the taste and texture of meat has been reported (Cameron,1993 ; Hovenior, 1993). The delicious high quality pork production is effective against the import pork from abroad, in Japan. In 1995, a seven-generation selection experiment started at the Miyagi Prefecture Animal Industry Experiment Station. The object of this selection experiment was to study meat production traits and intramuscular fat as selection traits for Duroc pigs that has the highest content of intramuscular fat in pig breeds. This report introduces estimates of the genetic parameter and genetic trends of selection traits and correlated trait.

K. Suzuki, H. Kadowaki, T. Shibata, H. Uchida, U. Sato

Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 2002. Session 11, , 11.15, 2002
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