Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs
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...
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MDPI AG
2020-09-01
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| Series: | Genes |
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| Online Access: | https://www.mdpi.com/2073-4425/11/9/1062 |
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| author | Bryan Irvine Lopez Kier Gumangan Santiago Donghui Lee Younggyu Cho Dajeong Lim Kangseok Seo |
| author_facet | Bryan Irvine Lopez Kier Gumangan Santiago Donghui Lee Younggyu Cho Dajeong Lim Kangseok Seo |
| author_sort | Bryan Irvine Lopez |
| collection | DOAJ |
| description | 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. |
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| institution | Directory Open Access Journal |
| issn | 2073-4425 |
| language | English |
| last_indexed | 2024-03-10T16:28:06Z |
| publishDate | 2020-09-01 |
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| series | Genes |
| spelling | doaj.art-f619f0e1d7644de09cae13e4584f98dc2023-11-20T13:05:38ZengMDPI AGGenes2073-44252020-09-01119106210.3390/genes11091062Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc PigsBryan Irvine Lopez0Kier Gumangan Santiago1Donghui Lee2Younggyu Cho3Dajeong Lim4Kangseok Seo5Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Rural Development Administration, Wanju 55365, KoreaDepartment of Animal Science and Technology, Sunchon National University, Suncheon 57922, KoreaDepartment of Animal Science and Technology, Sunchon National University, Suncheon 57922, KoreaDepartment of Animal Science and Technology, Sunchon National University, Suncheon 57922, KoreaDivision of Animal Genomics and Bioinformatics, National Institute of Animal Science, Rural Development Administration, Wanju 55365, KoreaDepartment of Animal Science and Technology, Sunchon National University, Suncheon 57922, KoreaMeat 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.https://www.mdpi.com/2073-4425/11/9/1062single-step genomic BLUPmeat qualitysensory characteristicsfatty acids |
| spellingShingle | Bryan Irvine Lopez Kier Gumangan Santiago Donghui Lee Younggyu Cho Dajeong Lim Kangseok Seo Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs Genes single-step genomic BLUP meat quality sensory characteristics fatty acids |
| title | Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs |
| title_full | Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs |
| title_fullStr | Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs |
| title_full_unstemmed | Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs |
| title_short | Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs |
| title_sort | single step genomic evaluation for meat quality traits sensory characteristics and fatty acid composition in duroc pigs |
| topic | single-step genomic BLUP meat quality sensory characteristics fatty acids |
| url | https://www.mdpi.com/2073-4425/11/9/1062 |
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