Hostname: page-component-cd9895bd7-q99xh Total loading time: 0 Render date: 2024-12-27T15:02:55.109Z Has data issue: false hasContentIssue false
  • English
  • Français

Genetic parameters for tissue and fatty acid composition of backfat, perirenal fat and longissimus muscle in Large White and Landrace pigs

Published online by Cambridge University Press:  13 November 2009

P. Sellier ,
L. Maignel  and
J. P. Bidanel
P. Sellier*
Affiliation:
INRA, UMR1313 Génétique Animale et Biologie Intégrative, F-78350 Jouy-en-Josas, France AgroParisTech, UMR1313 Génétique Animale et Biologie Intégrative, F-75231 Paris 05, France
L. Maignel
Affiliation:
IFIP Institut du Porc, Pôle Génétique, F-35561 Le Rheu, France
J. P. Bidanel
Affiliation:
INRA, UMR1313 Génétique Animale et Biologie Intégrative, F-78350 Jouy-en-Josas, France AgroParisTech, UMR1313 Génétique Animale et Biologie Intégrative, F-75231 Paris 05, France
*
†E-mail: Pierre.Sellier@jouy.inra.fr
Get access

Abstract

Genetic parameters pertaining to the same chemical characteristics of three porcine tissues, that is backfat (BF), perirenal fat (PF) and longissimus muscle (LM), were estimated in centrally tested Large White and Landrace pigs. Animals were fed ad libitum. They were slaughtered at an average BW of 99.6 kg, and samples of BF (both inner and outer layers) and LM were removed at the 13th to 14th rib level of the carcass on the day after slaughter. The data set included 2483 animals recorded for average daily gain (ADG; 35 to 100 kg), estimated carcass lean percentage (LEAN) and lean tissue growth rate (LTGR). Among these animals, around 950 pigs were recorded for lipid content (L%) and water content (W%) of BF and LM and for fatty acid composition (FAC) of BF, whereas FAC of LM was measured on 297 pigs and L%, W%, and FAC of PF on around 210 pigs. Heritabilities (h2) and genetic correlations (ra) were estimated using REML-animal model methodology. Estimates of h2 for L%, W% and FAC of BF, PF and LM were of moderate-to-high magnitude: for example 0.47 ± 0.09 for L% of LM, 0.59 ± 0.11 for W% of BF, 0.45 ± 0.08 for the ratio of polyunsaturated to saturated fatty acids (P/S) of BF, 0.61 ± 0.15 and 0.29 ± 0.10 for the coefficient of unsaturation of lipids (UNSAT, average number of double bonds of unsaturated fatty acids) of PF and LM, respectively. Genetic correlations of L% with P/S or UNSAT were strongly negative (from −0.4 to −0.9) in BF and LM, but not in PF. The ‘between-tissue’ genetic correlations for homologous compositional traits were far from being unity (e.g. ra = 0.57 ± 0.05 ‘between’ BF and PF for UNSAT). Genetic relationships between ADG and tissue compositional traits were globally weak. By contrast, genetic correlations were moderate-to-high between carcass leanness and tissue compositional traits, especially those of fat depots: for example −0.66 ± 0.14 between LEAN and L% of BF, 0.50 ± 0.07 between LEAN and UNSAT of PF, −0.44 ± 0.08 between LEAN and L% of LM, and 0.27 ± 0.03 between LEAN and UNSAT of LM. On the basis of the parameter estimates found here, breeding for higher LTGR is expected to increase the ratio of water to lipids and the unsaturation degree of lipids in subcutaneous BF and, to a lesser extent, in PF. Tissue composition and FAC of LM would be less affected.

Keywords

piggenetic parameterscompositional traitsadipose tissuemuscle
Type
Full Paper
Information
animal , Volume 4 , Issue 4 , April 2010 , pp. 497 - 504
Copyright
Copyright © The Animal Consortium 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Affentranger, P, Gerwig, C, Seewer, GJF, Schwörer, D, Künzi, N 1996. Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens. Livestock Production Science 45, 187–196.Google Scholar
Anderson, DB, Kauffman, RG, Kastenschmidt, LL 1972. Lipogenic enzyme activities and cellularity of porcine adipose tissue from various anatomical locations. Journal of Lipid Research 13, 593–599.Google Scholar
Arneth, W 1972. Uber die Refraktometrische Schnellfettbestimmung nach Rudisher in Fleisch und Fleischwaren. Die Fleischwirtschaft 52, 1455–1458.Google Scholar
Bout, J, Girard, JP, Runavot, JP, Sellier, P 1989. Genetic variation in chemical composition of fat depots in pigs. Paper GP3-12 presented at the 40th Annual Meeting of the European Association for Animal Production, Dublin, Ireland, 7pp.Google Scholar
Brooks, CC 1971. Fatty acid composition of pork lipids as affected by basal diet, fat source and fat level. Journal of Animal Science 33, 1224–1231.CrossRefGoogle ScholarPubMed
Burkett, JL, Baas, TJ, Beitz, DC, Schwab, CR, Berry, NL, Zhang, S 2007. Correlated response in fatty acid composition of selection for intramuscular fat in Duroc pigs. Journal of Animal Science 85 (suppl. 1), 627.Google Scholar
Cameron, ND 1990. Genetic and phenotypic parameters for carcass traits, meat and eating quality traits in pigs. Livestock Production Science 26, 119–135.CrossRefGoogle Scholar
Cameron, ND, Enser, MB 1991. Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Science 29, 295–307.CrossRefGoogle ScholarPubMed
Christopherson, SW, Glass, RL 1969. Preparation of milk fat methyl esters by alcoholysis in an essentially nonalcoholic solution. Journal of Dairy Science 52, 1289–1290.CrossRefGoogle Scholar
Colman, E, Janssens, S, Ntawubizi, M, Raes, K, Buys, N, De Smet, S 2008. Genetic parameters for intramuscular fatty acid composition and metabolism in pork. Paper 4.4 presented at the 54th International Congress of Meat Science and Technology, Cape Town, South Africa, 4pp.Google Scholar
De Smet, S, Raes, K, Demeyer, D 2004. Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research 53, 81–98.Google Scholar
De Vries, AG, van der Wal, PG, Long, T, Eikelenboom, G, Merks, JWM 1994. Genetic parameters of pork quality and production traits in Yorkshire populations. Livestock Production Science 40, 277–289.CrossRefGoogle Scholar
Faucitano, L, Rivest, J, Daigle, JP, Lévesque, J, Gariepy, J 2004. Distribution of intramuscular fat content and marbling within the longissimus muscle in pigs. Canadian Journal of Animal Science 84, 57–61.CrossRefGoogle Scholar
Fernandez, A, de Pedro, E, Nunez, N, Silio, L, Garcia-Casco, J, Rodriguez, C 2003. Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigs. Meat Science 64, 405–410.CrossRefGoogle ScholarPubMed
Fowler, VR, Bichard, M, Pease, A 1976. Objectives in pig breeding. Animal Production 23, 365–387.Google Scholar
Gardan, D, Gondret, F, Louveau, I 2006. Lipid metabolism and secretory function of porcine intramuscular adipocytes compared with subcutaneous and perirenal adipocytes. American Journal of Physiology – Endocrinology and Metabolism 291, E372–E380.Google Scholar
Gondret, F, Guitton, N, Guillerm-Regost, C, Louveau, I 2008. Regional differences in porcine adipocytes isolated from skeletal muscle and adipose tissues as identified by a proteomic approach. Journal of Animal Science 86, 2115–2125.Google Scholar
Guéblez, R, Sellier, P, Runavot, JP 1993. Comparaison des caractéristiques physico-chimiques et technologiques des tissus maigre et gras de trois races porcines françaises (Large White, Landrace Français et Piétrain). 2 – Caractéristiques de la bardière. Journées de la Recherche Porcine en France 25, 23–28.Google Scholar
Guo, T, Ren, J, Yang, K, Ma, J, Zhang, Z, Huang, L 2008. Quantitative trait loci for fatty acid composition in longissimus dorsi and abdominal fat: results from a White Duroc × Erhualian intercross F2 population. Animal Genetics 40, 185–191.Google Scholar
Hovenier, R, Kanis, E, van Asseldonk, T, Westerink, NG 1992. Genetic parameters of pig meat quality traits in a halothane negative population. Livestock Production Science 32, 309–321.Google Scholar
Kouba, M, Hermier, D, Le Dividich, J 1999. Influence of a high ambient temperature on stearoyl-CoA-desaturase activity in the growing pig. Comparative Biochemistry and Physiology Part B 124, 7–13.Google Scholar
Larzul, C, Lefaucheur, L, Ecolan, P, Gogué, J, Talmant, A, Sellier, P, Le Roy, P, Monin, G 1997. Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in Large White pigs. Journal of Animal Science 75, 3126–3137.CrossRefGoogle ScholarPubMed
Lo, LL, McLaren, DG, McKeith, FK, Fernando, RL, Novakofski, J 1992. Genetic analyses of growth, real-time ultrasound, carcass, and pork quality traits in Duroc and Landrace pigs: II. Heritabilities and correlations. Journal of Animal Science 70, 2387–2396.Google Scholar
Malmfors, B, Lundström, K, Hansson, I 1978. Fatty acid composition of porcine back fat and muscle lipids as affected by sex, weight and anatomical location. Swedish Journal of Agricultural Research 8, 25–38.Google Scholar
Maxwell, RJ, Marmer, WN, Zubillaga, MP, Dalickas, GA 1980. Determination of total fat in meat and meat products by a rapid, dry column method. Journal of the Association of Official Analytical Chemists 63, 600–603.Google ScholarPubMed
Monziols, M, Bonneau, M, Davenel, A, Kouba, M 2007. Comparison of the lipid content and fatty acid composition of intermuscular and subcutaneous adipose tissues in pig carcasses. Meat Science 76, 54–60.Google Scholar
Mourot, J, Kouba, M, Peiniau, P 1995. Comparative study of in vitro lipogenesis in various adipose tissues in the growing pig (Sus domesticus). Comparative Biochemistry and Physiology Part B 111, 379–384.CrossRefGoogle ScholarPubMed
Neumaier, A, Groeneveld, E 1998. Restricted maximum likelihood estimation of covariances in sparse linear models. Genetics Selection Evolution 30, 3–26.Google Scholar
Nguyen, NH, McPhee, CP, Wade, CM 2004. Genetic selection strategies for efficient lean growth in pigs. Pig News and Information 25, 149N–163N.Google Scholar
Nii, M, Hayashi, T, Tani, F, Niki, A, Mori, N, Fujishima-Kanaya, N, Komatsu, M, Aikawa, K, Awata, T, Mikawa, S 2006. Quantitative trait loci mapping for fatty acid composition traits in perirenal and back fat using a Japanese wild boar × Large White intercross. Animal Genetics 37, 342–347.CrossRefGoogle ScholarPubMed
Pelick, N, Mahadevan, V 1975. Lipid derivatives and gas liquid chromatography. In Analysis of lipids and lipoproteins (ed. EG Perkins), pp. 27–29. American Oil Chemists’ Society, Champaign, Illinois, USA.Google Scholar
Schwörer, D, Morel, P, Prabucki, A, Rebsamen, A 1988. Genetic parameters of fatty acids of pork fat. In Proceedings of the 34th International Congress of Meat Science and Technology, Part B, pp. 598–600.Google Scholar
Schwörer, D, Morel, P, Prabucki, A, Rebsamen, A 1990. Genetic parameters of intramuscular fat content and fatty acids of pork fat. In Proceedings of the 4th World Congress on Genetics Applied to Livestock Production 15, pp. 545–548.Google Scholar
Scott, RA, Cornelius, SG, Mersmann, HJ 1981. Fatty acid composition of adipose tissue from lean and obese swine. Journal of Animal Science 53, 977–981.Google Scholar
Sellier, P 1998. Genetics of meat and carcass traits. In The Genetics of the Pig (ed. MF Rothschild and A Ruvinski), pp. 463–510. CABI, Wallingford, UK.Google Scholar
Sharma, N, Gandemer, G, Goutefongea, R 1987. Comparative lipid composition of porcine muscles at different anatomical locations. Meat Science 19, 121–128.CrossRefGoogle ScholarPubMed
Suzuki, K, Ishida, M, Kadowaki, H, Shibata, T, Uchida, H, Nishida, A 2006. Genetic correlations among fatty acid compositions in different sites of fat tissues, meat production, and meat quality traits in Duroc pigs. Journal of Animal Science 84, 2026–2034.CrossRefGoogle ScholarPubMed
Thompson, EH, Allen, E 1969. Relationship between stearic acid desaturase and fatty acid composition. Journal of Animal Science 29, 127–128.Google Scholar
Tribout, T, Caritez, JC, Gogué, J, Gruand, J, Bouffaud, M, Billon, Y, Péry, C, Griffon, H, Brenot, S, Le Tiran, MH, Bussière, F, Le Roy, P, Bidanel, JP 2004. Estimation, par utilisation de semence congelée, du progrès génétique réalisé en France entre 1977 et 1998 dans la race porcine Large White: résultats pour quelques caractères de production et de qualité des tissus gras et maigres. Journées de la Recherche Porcine 36, 275–282.Google Scholar
Warriss, PD, Brown, SN, Franklin, JG, Kestin, SC 1990. The thickness and quality of backfat in various pig breeds and the relationships to intramuscular fat and the setting of joints from the carcasses. Meat Science 28, 21–29.Google Scholar
Wood, JD, Buxton, PJ, Whittington, FM, Enser, M 1986. The chemical composition of fat tissues in the pig: effects of castration and feeding treatment. Livestock Production Science 15, 73–82.Google Scholar
Wood, JD, Enser, MB, MacFie, HJH, Smith, WC, Chadwick, JP, Ellis, M, Laird, R 1978. Fatty acid composition of backfat in Large White pigs selected for low backfat thickness. Meat Science 2, 289–300.Google Scholar