Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs.

ABSTRACT: Meat quality and carcass characteristics have gained the attention of breeders due to their increasing economic value. Thus, this study investigated the genomic prediction efficiencies of genomic best linear unbiased prediction (GBLUP) and single-step GBLUP (ssGBLUP) for traits associated with meat quality, sensory characteristics, and fatty-acid composition. A total of 1237 Duroc finishing pigs with 654 individuals genotyped using the Illumina Porcine SNP 60k marker panel were used in this study. Prediction accuracy and bias for GBLUP and ssGBLUP were evaluated using a five-replicates of five-fold cross-validation. Estimation of genetic parameters for traits associated with meat quality, including lightness, yellowness, redness, pH at 24 h post-mortem, moisture content, fat content, water

SUBMITTER: Lopez BI 

PROVIDER: S-EPMC7563502 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature