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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.30 No.4 pp.145-155

Estimation of Genetic Parameters for Meat Quality Traits and Correlation Sensory Traits and Meat Quality Traits in Purebred Duroc Pigs

Dong Hui Lee1,Woo Hui Kim4,Young Gyu Cho1,Dong Hyeon Weon1,Lopez Bryan Irvine5,Choul Won Song2,Kang Seok Seo3*
1Graduate Student, 2Post-Doctorate Researcher, 3Professor, Department of Animal Science & Technology, Sunchon National University, Suncheon 57922, Korea
4Researcher, Department of Swine Breeding, Korea Animal Improvement Association, Seoul 06668, Korea
5Researcher, Dairy Science Division, Department of Animal Resources Development, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
*Corresponding author: Kang Seok Seo, Department of Animal Science & Technology, Sunchon National University, Suncheon 57922, Korea. Tel: +82-61-750-3232, E-mail:


collected from approximately 1100 purebred Duroc pigs between 2011 and 2017. The meat quality traits evaluated were: moisture content (MC), fat content (FC), water holding capacity (WHC), cooking loss (CL), and shear force (SF). Meat samples were evaluated for the following fatty acids: palmitic, stearic, oleic, linoleic, and linolenic acids. We evaluated the meat for the following sensory traits: color, flavor, tenderness, juiciness, and acceptability of the meat. Variance and covariance components were estimated using restricted maximum likelihood procedures on different animal models. The results showed that the estimates of heritability for MC, FC, WHC, CL, and SF were 0.17, 0.58, 0.34, 0.31, and 0.42, respectively. The heritability estimates for fatty acid composition were moderate to high (0.34 to 0.63). The estimates of genetic correlation were -0.60 and 0.46 between MC and FC, and MC and SF, respectively. Generally, phenotypic correlation between meat quality traits was low. Linoleic acid had moderate to high negative phenotypic and genotypic correlation with both palmitic and oleic acid. Comparison of meat quality traits and sensory traits revealed a positive correlation (0.208) between acceptability and WHC, while the correlation between acceptability and SF was negative (-0.207). The estimated genetic parameters among meat quality traits, sensory traits, and fatty acid composition in this study are expected to be used to improve pork to suit consumer preferences.

Duroc종 육질 형질의 유전모수 추정 및 육질 형질과 관능 특성의 상관관계 분석

이동희1,김우휘4,조영규1,원동현1,Lopez Bryan Irvine5,송철원2,서강석3*
순천대학교 동물자원과학과 대학원생1, 박사 후 과정2, 교수3; 한국종축개량협회 종돈개량부 연구원4; 농촌진흥청 국립축산과학원 동물유전체과 연구원5