Genetics and adiposity in pigs: INRAE 2020, 33 state of the art and new challenges for meat product quality

Abstract

Carcass adiposity of pigs slaughtered in France has decreased by 45% on average between 1977 and 2016. The production of increasingly lean animals was initiated in the 1950-1960s by setting up commercial grading scales for carcasses and differentiated payment according to their lean content, to the detriment of adipose tissues. This evolution led to a standardization of production, leading to difficulties in meeting the quality demand of certain market segments. However, a renewed interest in fat has occurred recently within the French pork industry. Indeed, fatty tissues have many advantages, both for the ability for processing into cured and processed products, as for sensory and nutritional qualities of products. This review provides an update on pig genetics improvement in France in relation to adiposity and product quality. After recalling the characteristics of adipose tissues and their importance for the quality of meat and pork products, the factors influencing adiposity and the traits related to fat quantity taken into account in breeding programs are presented. An inventory of the genetic variability of adoposity that remains within French pig populations (selected and local breeds) is drawn up. This will allow defining future selection strategies to better meet the various expectations of the pork industry and consumers.