Selection for improved meat quality with the aid of genetic markers in Pigs of the Danish Landrace Breed

Abstract

Improvement of the population mean of the KK (meat quality) index for Danish Landrace pigs (274) from breeding centers using genetic markers as aids to selection was studied. Maximum genetic improvement with the aid of the H blood group system alone was obtained by eliminating all pigs possessing the Ha allele. This improvement corresponds to 2-2 1/2 yr of selection based on the present selection intensity. Elimination of all pigs possessing the Ha allele and the genotype PhiB [phosphohexoseisomerase] PhiB corresponds to 1 1/2 yr of selection. This procedure reduces the risk of eliminating a proportion of pigs having a high breeding value for meat quality. The extra genetic improvement during the first yr by using the H system or the H plus the PHI system in conjunction with conventional selection procedures, is expected to increase the average KK index for the population by 0.02-0.03 KK units. Selection with the aid of genetic markers is particularly useful in herds with high incidence of individuals having inferior meat quality. Preselection and preferential use of desirable genotypes of the H and PHI systems should be considered in future studies.