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Microbiability of meat quality and carcass composition traits in swine

Piush Khanal, Christian Maltecca, Clint Schwab, Justin Fix, Francesco Tiezzi
doi: https://doi.org/10.1101/833731
Piush Khanal
1Department of Animal Science, North Carolina State University, Raleigh, 27695, USA
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  • For correspondence: pkhanal2@ncsu.edu
Christian Maltecca
1Department of Animal Science, North Carolina State University, Raleigh, 27695, USA
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Clint Schwab
2The Maschhoffs LLC, Carlyle, IL 62231 USA
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Justin Fix
2The Maschhoffs LLC, Carlyle, IL 62231 USA
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Francesco Tiezzi
1Department of Animal Science, North Carolina State University, Raleigh, 27695, USA
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Abstract

The impact of gut microbiome composition was investigated at different stages of production (Wean, Mid-test, and Off-test) on meat quality and carcass composition traits of 1,123 three-way-crossbred pigs. Data were analyzed using linear mixed models which included the fixed effects of dam line, contemporary group and gender as well as the random effects of pen, animal and microbiome information at different stages. The contribution of the microbiome to all traits was prominent although it varied over time, increasing from weaning to Off-test for most traits. Microbiability estimates of carcass composition traits were greater compared to meat quality traits. Adding microbiome information did not affect the estimates of genomic heritability of meat quality traits but affected the estimates of carcass composition traits. High microbial correlations were found among different traits, particularly with traits related to fat deposition with decrease in genomic correlation up to 20% for loin weight and belly weight. Decrease in genomic heritabilities and genomic correlations with the inclusion of microbiome information suggested that genomic correlation was partially contributed by genetic similarity of microbiome composition.

Footnotes

  • Piush Khanal: pkhanal2{at}ncsu.edu, Christian Maltecca: cmaltec{at}ncsu.edu, Clint Schwab: clint.schwab{at}pigsrus.net, Justin Fix: justin.fix{at}pigsrus.net, Francesco Tiezzi: f_tiezzi{at}ncsu.edu

Copyright 
The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC-ND 4.0 International license.
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Posted November 07, 2019.
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Microbiability of meat quality and carcass composition traits in swine
Piush Khanal, Christian Maltecca, Clint Schwab, Justin Fix, Francesco Tiezzi
bioRxiv 833731; doi: https://doi.org/10.1101/833731
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Microbiability of meat quality and carcass composition traits in swine
Piush Khanal, Christian Maltecca, Clint Schwab, Justin Fix, Francesco Tiezzi
bioRxiv 833731; doi: https://doi.org/10.1101/833731

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