Halothane gene effect on carcass and meat quality by use of Duroc x Piétrain Boars

The halothane gene in pigs has in the heterozygote state (HAL-Nn) a positive effect on production and carcass traits. With regard to meat quality there are still problems with the water-holding capacity of meat in some breeds and breed-crosses. Duroc pigs and crosses are known to have a good meat quality compared to other breeds. Therefore, the aim of this project is to combine production traits with improved meat and carcass quality using halothane heterozygote cross-breed boars of the Piétrain and Duroc breeds (PxD). PxD boars (PIC 409) were mated to LxY sows. The offspring selected for the trial were equally distributed with Halothane negative homozygotes (HAL-NN) and heterozygotes (HAL-Nn). In total, 196 pigs were slaughtered at a high stress level. The results showed no differences in daily gain between the genotypes. With regard to carcass quality, the area of m. longissimus dorsi was 2.0 cm2 less, the sidefat thickness 1.9 mm thicker and percentage of lean meat in the carcass 1.9 percent less for HAL-NN than for HAL-Nn. For meat quality, the pH values at 0 minutes, 45 minutes and 24 hours were higher, and the drip loss 3.7 percent units lower for HAL-NN than for HAL-Nn, but there were no differences in colour. In summary, the results showed no effect of the HAL- gene on daily gain, but a positive effect on carcass quality and a negative effect on the meat quality expressed as water-holding capacity.