PIG MEAT QUALITY IN BREEDING PRACTICE

The MHS-gene is of central importance within the breeding strategies for the improvement of meat quality. The results submitted from literature and own examinations about performance traits of MHS-genotypes differentiated by means of the MHS-gene-test show distinct advantages of the homozygote NN-animals in meat quality traits. Due to a lower meat portion of 2% in these animals, in practice the production of heterozygote fattening end products is preferred. Future breeding work may not only be limited to the reduction of the risk relating to the occurence of meat quality deficiencies. A general improvement of meat quality traits, especially of the eating quality, is required. The breeding methods are concentrated on the selection with adequate characteristic criteria, such as LF(24)-value, within the homozygote (NN) parent breeds.