The Rural Voice, 2004-05, Page 321
The money's in the genes
That's where the future is if Canada wants to stag ahead in pork
production, researchers sag. Molecular genetics will allow identification of
markers for desirable traits that can't normallg be measured.
By Keith Roulston
The future of
Canadian leadership
in pork production
and export will depend on
continued genetic
improvement, according to
speakers at the annual
meeting of Ontario Swine
Improvement Inc.
Already genetic
selection in the past decade
has paid valuable dividends
for Canadian pork
producers, with a gain of
$261 per sow per year over
the past decade, according
to Cathy Aker, OSI
Technical Manager of
OSIP.
Aker said the number of
days it takes to grow a pig
to 100 kg has dropped by
26.4 days over the last 22
years. "That means we're
marketing our pigs almost
one month sooner," she
said. That means a saving
at current values of about
$7.13 per pig or $38
million, Ontario wide. That
also means less feed consumed and
less manure created for the same
amount of pork produced.
Lean yield has also increased.
Despite the fact more than 10 kg has
been added to the average hog
carcass in Ontario in the last 12-14
years, back fat has been reduced by
about seven millimeters. "That's
about 37 per cent less fat on a pork
chop today," Aker said. Over all the
hogs marketed in Ontario, that is
about a 15 million kg reduction in
fat, she pointed out.
Prior to the introduction of the
national genetic evaluation program
for sow productivity the selection for
litter size had shown no impact
whatsoever, Aker said. But in the
past 10 years since the program
began, litter size has increased by
28 THE RURAL VOICE
1.4 pigs per litter. That means an
addition of 2.5 pigs per sow per year
weaned in the average herd. This
adds about $76 in value per sow per
producer, she said.
Duroc boars have shown a $51
improvement over the past 10 years
and the F1 guilt has shown a $68
improvement, leading to a $261 per
sow improvement. That means a
consistent improvement of $26 per
sow per year over the past 10 years,
Aker said. "What else do you know
that has had that much effect on your
bottom line?"
"We've come a long way," said
John Gough, OSI chair as he recalled
the days when Ag Reps would try to
persuade farmers to pick out the best
pigs for breeding in order to improve
their stock. "Now we're getting into
molecular genetics where
we'll be doing testing for
immune status and meat
quality."
OSI was formed in
1993 with the
amalgamation of several
other breed improvement
organizations. Today its
breeding stock is being
exported to over 90
countries. OSI -member
breeders are supplying
pigs to over 40 per cent of
Ontario producers: more
than 1,000 herds in all.
Across Canada through
the Canadian Centre for
Swine Improvement there
are 125 breeding herds
with 9,400 nucleus sows
in the program with
90,000 pigs tested a year
"Ultimately what
we're looking for is to
help the commercial
production of high-quality
pork products," said Brian
Sullivan, general manager
of the CCSI. "Genetics is
the silent engine underneath the
production of pork."
The foundation of commercial
production is the Yorkshire/Landrace
cross sow, outperforming by far the
purebred lines. "When you cross
those animals you get a tremendous
boost," Sullivan said. "Crossing that
(York/Landrace) sow to a Duroc
(boar) really gives you a commercial
product that is second to none in the
world."
CCSI brings experts from around
the world to work on improving
Canadian breeding, Sullivan said
relating that France's top geneticist
just joined the Canadian team. The
team's members bring a combination
of expertise and technology with a
century's worth of experience in
genetics and computers. Through co-