Estimação de parâmetros genéticos de uma população F2 de suínos

• Ano de defesa: 2008
• Autor(a) principal: Mendonça, Patrícia Tristão
• Orientador(a): Lopes, Paulo Sávio
• Banca de defesa: Euclydes, Ricardo Frederico , Carneiro, Antônio Policarpo Souza , Silva, Fabyano Fonseca e
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Zootecnia
• Departamento: Genética e Melhoramento de Animais Domésticos; Nutrição e Alimentação Animal; Pastagens e Forragicul
• País: BR
• Palavras-chave em Português: Suíno; Parâmetro genético; Herdabilidade; Correlação genética
• Palavras-chave em Inglês: Swine; Genetic parameters; Heritabilities; Genetic correlations
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::GENETICA E MELHORAMENTO DOS ANIMAIS DOMESTICOS
• Link de acesso: http://locus.ufv.br/handle/123456789/5669

Approximately 620 animal records of a F2 population of swine were used to estimate genetic parameters by the method of Restricted Maximum Likelihood (REML). The following traits of performance, carcass and meat quality were considered: Birth weight (PN); weight respectively at 21(P21), 42 (P42), 63 (P63), 77 (P77) and 105 days of age (P105); average daily gain from 77 to 105 days of age (GPD); feed intake from 77 to 105 days of age (CR) and feed-gain ratio from 77 to 105 days of age (CA); slaughter age (IDA); slaughter weight (PA); carcass yield including feet and head (RCARC); carcass length by the Brazilian carcass classification method (MBCC); carcass lenght by the American carcass classification method (MLC); Higher backfat thickness on the shoulder region (SH); midline backfat thickness immediately after the last rib (UC); midline backfat thickeness between last and next to last but one lumbar vertebrae (UL); midline lower backfat thickness above the last lumbar vertebrae (LL); backfat thickness at last rib, 6,5 cm from the midline (P2); loin eye área (AOL); loin depth (PROFLOMB); bacon depth (EBACON); right half carcass weight (PBDIRes); total ham weight (PP); skinless and fatless ham weight (PPL); total boston shoulder weight (PCOPA), skinless and fatless boston shoulder weight (PCOPAL); total picnic shoulder weight (PPA); skinless and fatless picnic shoulder weight (PPAL); total (bone-in) loin weight (PC); boneless loin weight (PL); bacon weight (PB); rib weight (PCOS); total jaw weight (PAPADA); sirloin weight (PF); abdominal fat (PBR); pH 45 minutes after slaughter (pH45); pH 24 hours after slaughter (pH24); objective tenderness (MACIEZ); intramuscular fat (GORINT); drip loss (GOTEJ); cooking loss (COZ); total loss (PTOT); brightness (L); redness (A); yellowness (B); chroma (C) and hue angle (H). The heritabilities for performance traits (0,18 to 0,86) and carcass traits (0,10 to 0,51) were generally moderate to high, indicating moderate and high genetic variability for these traits. The heritabilities for meat quality traits were low to medium (0,14 to 0,39) indicating smaller genetic variability for these traits. Genetic correlation was observed between CA (from 77 to 105 days of age) and GPD (from 77 to 105 days of age) of - 0,91 indicating that these traits have genes in common with significant effect influencing them. Genetic correlations of the CR (from 77 to 105 days of age) were observed with the traits GPD, PA, IDA, and CA of 0,74, 0,54, -0,44 and -0,39, respectively, suggesting that the same gene or genic group can be affecting these traits. The traits of water capacity retention: GOTEJ, COZ and PTOT, indicate in their majority, high genetic correlations with the traits of color: A, B, L and C. Negative genetic correlations were obtained from medium to high magnitude, of the objective tenderness with the traits of color and capacity of water retention. Negative correlations between pH24 and pH45 and the traits related with the capacity of water retention and the meat color, were observed in their majority. The carcass yield including feet and head presented positive genetic correlations with most of the backfat thickness and negative genetic correlations with most of the cut traits. The high genetic correlation between the noblest cuts of the carcass, ham and loin, suggests that the same gene or genic group can be affecting these traits. The genetic correlations of medium to high magnitude presented by several studied traits indicate that they have genes in common, that influence them, and that the identification of a QTL in one of these traits would indicate that this one could influence another one.