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Selection for Low Backfat Thickness in Swine^1,2,

North Carolina State University,³ Raleigh

Abstract

The development of a method for measuring backfat in the live pig by Hazel and Kline (1952) provided a new way for the improvement of carcass quality. Estimates of backfat obtained by this method are highly associated with carcass backfat (Hazel and Kline, 1952), total yield of fat (Zobrisky et al., 1959) and carcass merit (Robison et al., 1960). When compared with other methods of evaluating fat in a live animal, the probe method of Hazel and Kline (1952) was, in all cases, simpler, more accurate and quicker (Doornenbal, Asdell and Wellington, 1962, Pearson et al., 1957; Skjervold, Indrebo and Odegard, 1960). Thus, it appears that estimates of carcass fatness may be obtained quickly and accurately by this method. The effectiveness of improving carcass merit by selecting for reduced backfat depends on the heritability of backfat and its genetic correlation with carcass merit. Since reduced fatness in the carcass is greatly desired by the consumer, estimates of these genetic parameters are of particular interest.

¹ Paper No. 2966 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh.

² Computing services for this investigation were supported by Public Health Service Grant FR-00011.

³ Animal Science Department.