# Estimation of Genetic Parameters for Carcass and Meat Quality Traits Using Genomic Information in Yorkshire Pigs

## TL;DR

This study estimates genetic parameters for carcass and meat quality traits in Yorkshire pigs using genomic data to improve breeding programs.

## Contribution

The study provides new genetic correlation and heritability estimates for carcass and meat traits in Yorkshire pigs using genomic information.

## Key findings

- Sex significantly affects most carcass and meat quality traits in Yorkshire pigs.
- Carcass traits show medium to high heritability and significant genetic correlations with other traits.
- Drip loss indicators are more genetically correlated with pH values than with meat color traits.

## Abstract

A total of 461 Yorkshire pigs were slaughtered in this study. Descriptive statistical analyses were performed on nine carcass traits and seven meat quality traits. The genetic parameters of these traits were estimated using genomic information. The results indicated that the gender of Yorkshire pigs significantly influenced most carcass traits and meat quality traits. All carcass traits and most meat quality traits exhibited medium to high heritability. The carcass length indicators demonstrated substantial genetic correlations with both backfat thickness indicators and the number of rib pairs. Conversely, a pronounced negative genetic correlation was observed between the eye muscle area and the number of rib pairs. Additionally, the genetic correlations of drip loss indicators were higher with pH values than with meat color indicators. These findings provide a theoretical reference for promoting genetic progress and optimizing breeding programs in Yorkshire pig populations.

Carcass and meat quality traits are critical in pig breeding and production. Estimating genetic parameters for these traits is a vital aspect of breeding engineering, as accurate genetic parameters are essential for estimating breeding values, predicting genetic progress, and optimizing breeding programs. This study was conducted on a population of 461 Yorkshire pigs from the same breeding farm, which were slaughtered to assess nine carcass traits and seven meat quality traits, followed by descriptive statistical analysis. Additionally, we estimated the genetic parameters of these traits using genomic information based on 50K chip data. The results indicated that sex significantly affected most carcass and meat quality traits. Carcass traits including carcass length indicators (h2 = mean 0.35), backfat thickness indicators (h2 = mean 0.36), eye muscle area (h2 = 0.28), and the number of rib pairs (h2 = 0.28) exhibited medium to high heritability. Carcass length indicators showed high genetic correlations with backfat thickness indicators (r = mean −0.49) and the number of rib pairs (r = mean 0.63), while high negative genetic correlation (r = −0.72) was noted between eye muscle area and the number of rib pairs. Meat quality traits also displayed medium to high heritability, expect for pH value measured within one hour post-slaughter (h2 = 0.12). Drip loss indicators had higher genetic correlations with pH (r = mean −0.73) than with meat color indicators (r = mean 0.22). These findings may provide a theoretical reference for genetic evaluation and breeding in the Yorkshire pig population.