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Article

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

1
Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
2
Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
3
Department of Animal Science, College of Agriculture, Central Luzon State University, Science City of Muñoz 3120, Philippines
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Genes 2020, 11(9), 1062; https://doi.org/10.3390/genes11091062
Received: 9 June 2020 / Revised: 4 September 2020 / Accepted: 7 September 2020 / Published: 9 September 2020
(This article belongs to the Section Animal Genetics and Genomics)
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-holding capacity, cooking loss except for shear force (0.19), as well as fatty-acid composition (palmitic, stearic, oleic, linoleic, and linolenic fatty acids), revealed moderate to high heritability estimates ranging from 0.25 to 0.72 and 0.27 to 0.50, respectively, whereas all traits related to sensory characteristics (color, flavor, tenderness, juiciness, and palatability) showed low heritability estimates ranging from 0.08 to 0.14. Meanwhile, assessment of genomic prediction accuracy revealed that ssGBLUP exhibited higher prediction accuracy than GBLUP for meat quality traits, fatty-acid composition, and sensory characteristics, with percentage improvements ranging from 1.90% to 56.07%, 0.73% to 23.21%, and 0.88% to 11.85%, respectively. In terms of prediction bias, ssGBLUP showed less bias estimates than GBLUP for the majority of traits related to meat quality traits, sensory characteristics, and fatty-acid composition of Duroc meat. In this study, ssGBLUP outperformed GBLUP in terms of prediction accuracy and bias for the majority of traits. Through selection and breeding, our findings could be used to promote meat production with improved nutritional value. View Full-Text
Keywords: single-step genomic BLUP; meat quality; sensory characteristics; fatty acids single-step genomic BLUP; meat quality; sensory characteristics; fatty acids
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MDPI and ACS Style

Lopez, B.I.; Santiago, K.G.; Lee, D.; Cho, Y.; Lim, D.; Seo, K. Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs. Genes 2020, 11, 1062. https://doi.org/10.3390/genes11091062

AMA Style

Lopez BI, Santiago KG, Lee D, Cho Y, Lim D, Seo K. Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs. Genes. 2020; 11(9):1062. https://doi.org/10.3390/genes11091062

Chicago/Turabian Style

Lopez, Bryan I., Kier G. Santiago, Donghui Lee, Younggyu Cho, Dajeong Lim, and Kangseok Seo. 2020. "Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs" Genes 11, no. 9: 1062. https://doi.org/10.3390/genes11091062

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