Estimation of Genetic Parameters for Pork Belly Components in Yorkshire Pigs

  • Kang, H.S. (Department of Animal Science and Technology, Sunchon National University) ;
  • Lopez, B.M. (Department of Animal Science and Technology, Sunchon National University) ;
  • Kim, T.H. (Department of Animal Science and Technology, Sunchon National University) ;
  • Kim, H.S. (Department of Animal Science and Technology, Sunchon National University) ;
  • Kim, S.H. (Pig Gene Korea Co. Ltd.) ;
  • Nam, K.C. (Department of Animal Science and Technology, Sunchon National University) ;
  • Seo, K.S. (Department of Animal Science and Technology, Sunchon National University)
  • Received : 2014.09.03
  • Accepted : 2015.02.13
  • Published : 2015.07.01


This study was conducted to estimate the genetic parameters for pork belly traits and muscles in Yorkshire pigs. Each pork belly was cut into nine parts perpendicular to the thoracic vertebrae (6th to 14th). Traits of belly muscles including the deep pectoral, latissimus dorsi, cutaneous trunci, rectus abdominis, external and internal abdominal oblique from 382 purebred pigs were recorded and analyzed using SAS Package (9.1) and Derivative-free restricted maximum likelihood methods. Heritability estimates for belly traits ranged from 0.27 to 0.49, while they were 0.12 to 0.66 for belly muscles. Moderate to high heritability estimates were noted in belly weight (0.33), belly length (0.28), and belly width (0.49). In belly muscles, the latissimus dorsi and deep pectoral, which are located only in the 6th to 9th vertebrae sections, were found to have heritability estimates ranging from 0.21 to 0.29 and 0.23 to 0.35, respectively. Strong heritability estimates were observed in the 7th to 13th sections of cutaneous trunci muscle ranging from 0.42 to 0.66. Genetic correlations of latissimus dorsi m. with belly length were positive (0.50), while cutaneous trunci m. with belly weight also revealed a positive relationship that ranged from 0.35 to 0.47. The estimated genetic parameters indicate that belly weight can be improved by genetic selection. Differences in the levels of heritability occurred among various parameters of Yorkshire pork belly, which should be considered when performing selection to improve pork belly quality. Moreover, these results can provide valuable information that can be used as the basis for further investigations to improve pork belly.


Supported by : Rural Development Administration


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