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The effect of the Halothane gene on performance, carcass and meat quality in a fat and a lean line of pigs

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McPhee, C.P., Daniels, L.J., Kramer, H.L. and Trout, G.R. (1992) The effect of the Halothane gene on performance, carcass and meat quality in a fat and a lean line of pigs. In: International Trade in Breeds and Breeding Technology: Enhancing our Capability and Contribution, September 1992, Rockhampton, Australia.


Publisher URL: http://agbu.une.edu.au/~aaabg/


The performance, carcass and meat quality of two lines of pigs in which the halothane allele (n) was segregating were studied. The lines were a lean line selected for rapid lean growth and an unselected fat line. Heterozygous (Nn) and homozygous normal (NN) segregants in both lines were compared in an environment of high temperature and pre-slaughter transport stress. Relative to the fat line, the lean line grew faster, ate more, was a more efficient converter of food and produced leaner carcasses. It also produced less acid and darker lean with less water loss. The halothane allele had a much greater effect in the lean than the fat line. It reduced appetite, growth rate and food conversion ratio and increased the acidity, paleness and water loss from lean. In both lines, but particularly in the lean line, the halothane allele increased the incidence of death in transit to slaughter.

Item Type:Conference or Workshop Item (Paper)
Additional Information:Reproduced with permission from Association for the Advancement of Animal Breeding and Genetics (AAABG).
Keywords:Pigs; Halothane; Gene meat quality.
Subjects:Science > Biology > Genetics
Animal culture > Swine
Live Archive:08 Jun 2004
Last Modified:03 Sep 2021 16:47

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