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Phenotypic and Genetic Parameters for Inosine Acid in Relation to Carcass and Meat Quality Traits in Pigs

  • Jiang, X.P. (College of Animal Science and Veterinary Medicine, Yangzhou University) ;
  • Liu, G.Q. (College of Animal Science and Veterinary Medicine, Yangzhou University) ;
  • Xiong, Y.Z. (College of Animal Science and Veterinary Medicine, Huazhong Agricultural University) ;
  • Ding, J.T. (College of Animal Science and Veterinary Medicine, Yangzhou University) ;
  • Xie, K.Z. (College of Animal Science and Veterinary Medicine, Yangzhou University) ;
  • Zhang, J.Q. (College of Animal Science and Veterinary Medicine, Yangzhou University) ;
  • Zuo, B. (College of Animal Science and Veterinary Medicine, Huazhong Agricultural University)
  • Received : 2002.03.12
  • Accepted : 2002.10.16
  • Published : 2003.02.01

Abstract

A total of 135 F2 finishing pigs (65 barrows and 69 gilts) from resource population (Large White${\times}$Meishan) were slaughtered at about 87.8 kg BW. Contents of inosine acid (IMP) and carnine (HR) in muscle were assayed by HLPC and genetic parameters for IMP content and HR content were estimated using full sibs model. There was significant sex effect on IMP content(p<0.05), $3.561{\pm}0.077mg/g$ for gilt and $3.287{\pm}0.085mg/g$ for barrow. Heritability estimates for IMP and HR content were 0.127 and 0.357, respectively. The phenotypic correlation between IMP content and HR was 0.335, pH (A) 0.024, water lose rate (WLR) -0.069, intramuscular fat (IMF) -0.214, average marbling score (MARB) -0.143, average backfat measurements (AVBF) -0.084 and average color value (CV) -0.156, respectively. The result indicated that inosine acid content in meat might be retained or slightly improved by reducing backfat depth in pig breeding.

Keywords

Heritability;Phenotypic Correlation;IMP;Meat Quality;Carcass Quality

Acknowledgement

Supported by : Yangzhou University

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