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2022, vol. 38, iss. 2, pp. 101-113
The effect of genotype, farm and sex on the production traits of fattening pigs of pedigree breed genotypes
aInstitute for Animal Husbandry, Belgrade-Zemun, Serbia
bMinistry of Agriculture, Forestry and Water Management, Belgrade
cUniversity of Belgrade, Faculty of Agriculture, Serbia
Ministry of Education, Science and Technological Development, Republic of Serbia (Institution: Institute for Animal Husbandry, Belgrade-Zemun) (MESTD - 451-03-68/2020-14/200022)

The study of the production traits of 22 genotypes of fattening pigs was carried out on two pig farms (Farm A and Farm B) in Central Serbia, under the influence of the following factors: farm, genotype and sex of fattening pigs, and pre-slaughter weight. The characteristics of fattening animals included in the research are: warm carcass side growth (WCSG); bacon thickness - rump (FTR); bacon thickness - back (FTB); bacon thickness - rump + back (FTRB); meat yield - carcass sides (JUSKG) and meat yield in percentage (JUSPRO), as well as weight and ratio of French dressing in warm carcass sides (FDKG and FDPRO). Animals of both sexes were used in the trial (female non-castrated rats and surgically castrated males). Total of 1166 fattening animals were included in the trials. Statistical data processing was performed using the Harvey software package. All included factors in the used models show a highly statistically significant effect on the variation of fattening traits (P<0.01; P<0.001). Animals of genotype DxSL (44.97%) had the highest share of meat in carcass sides, and animals of genotype SL (44.63%) for the trait JUSPRO, while for the trait FDPRO the highest value was recorded for the genotype DXSL (54.45%). In our study, animals of the genotypes (HxD)x(WxD) and Dx(WxD) had the highest values for bacon thickness - 39.95 and 38.32 mm, respectively, which implies lower share of meat in the carcasses. By calculating the genetic and phenotypic correlations, we came to the conclusion that the phenotypic correlation of the carcass side traits was of different strength (from very weak to complete) and different sign, while the genetic correlations were stronger than the phenotypic, so the genetic correlations between the bacon thicknesses FTB and FTR were complete, and between meat yield and traits FTB and FTR complete and negative.
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article language: English
document type: Original Scientific Paper
DOI: 10.2298/BAH2202101G
received: 22/09/2022
accepted: 09/12/2022
published in SCIndeks: 30/12/2022
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