Summary
This study employed near-infrared spectroscopy to estimate genetic parameters for nutrient digestibility traits in pigs, an economically important trait for feed efficiency and resource sustainability. Moderate heritabilities (0.15–0.22) were found for digestibility of dry matter, organic matter, nitrogen and crude fat, with strong genetic correlations among the first three traits but not crude fat. Digestibility traits showed significant negative genetic correlations with feed intake, suggesting that selection for reduced feed consumption has coincidentally improved nutrient digestibility.
UK applicability
These findings are applicable to UK pig breeding programmes, as they demonstrate the feasibility of using near-infrared spectroscopy for high-throughput measurement of digestibility in genetic improvement schemes. The negative correlation between feed intake and digestibility suggests that UK breeders selecting for feed efficiency may simultaneously improve nutrient utilisation and environmental performance.
Key measures
Apparent total tract digestibility (ATTDdm, ATTDom, ATTDn, ATTDCfat); heritability; genetic correlations; feed consumption (40–120 kg live weight); loin depth and backfat thickness at 100 kg
Outcomes reported
The study estimated heritabilities and genetic correlations for apparent total tract digestibility of nitrogen, crude fat, dry matter, and organic matter in pigs, measured via near-infrared spectroscopy of faecal samples. Digestibility traits showed moderate heritability (0.15–0.22) and significant negative genetic correlations with feed consumption.
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