A Study on Correlation between Blood Groups and Carcass Quality in the Pig
Investigations were carried out on 2325 bacon pigs evaluated as to their carcass characteristics at the Pig Progeny Testing Stations. The following features were taken into consideration: (1) weight of lean in primary cuts, (2) weight of lean in ham, (3) back-fat thickness, mean from 5 measurements, (4) mean daily gain in weight (during fat-tenning from 50 to 80 kg live weight), (5) length of carcass, (6) slaughter age, (7) area of loin “eye”.
Blood samples from all animals were tested with at least 36 test sera belonging to 12 blood group systems and the alleles in individual systems were determined. Statistical correlations were carried out for 5 systems: E, A, F, G, K. Special attention was paid to the E system.
It was found that in the E blood group system homozygote animals of genotype bdg/bdg had less lean in primary cuts and in ham than had homozygote animals edh/edh.
The presence of the allele Fa was connected with less lean in primary cuts.
Barrows possessing the allele Gb had less lean in ham. In gilts this difference was not statistically significant.
In the remaining 5 carcass characters the differences between animals were insignificant.
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