The significance of genotype and some non genetic factors in influencing productive traits, carcass and meat quality properties in pig production
Keywords:Non-Genetic Factors, Productive Traits, Carcass, Meat Quality, Pig Production
Growth rate, carcass and meat quality properties are vital factors influencing the cost of fattener production and viability in pig production enterprises. These factors are related to genetic potential and various environmental factors, where the overall efficiency of production depends on the successful interaction of these two factors. There has been a distinctive association of genetics and individual levels of various non genetic factors such as nutrition, management, litter size, parity etc with different production parameters, carcass and meat quality properties in pig production. Whilst genetics is a major influence on these traits, there are a large number of non genetic factors that impinge on maximizing production, hence the need to manipulate them to improve the final product, which is pork. The preceding review gives insight on the role of genetics and non genetic factors on production traits, carcass and meat quality properties in pig production. An examination of the impacts of pre-slaughter stressors on pig carcass and meat quality should be considered in corrective strategies for remediating and preventing pre-slaughter stress which result in poor carcass quality. Some suggestions to guarantee appropriate pre slaughter conditions and obtain the best meat quality are reviewed. The discussion concludes that a holistic approach which give emphasis on understanding both genetic and non genetic factors which influence production will give maximum benefits in pork production. In addition appropriate preslaughter animal handling issues should be part of the strategies to improve meat quality in pig production.
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