The Rural Voice, 2004-05, Page 33operation with provincial
organizations like OSI and with
university researchers, the impact is
multiplied.
The centre operates a web -based
information system for users of the
program where they can get
information on about three million
pigs that have been tested in Canada
over the past 30 years. "There are
tools there for breeders to select the
best boars and sows. There are tools
to customize selection to match boars
and sows to produce the product that
matters to their customers."
"That internet-based approach to
delivery means that any new
developments we have are instantly
there (on-line). It's a very rapidly
developing system."
producers are looking at carcass
quality, and performance and
efficiency of the hog as well as
the efficiency of the sow, Sullivan
said. In those categories, records
show more muscle depth on modern
pigs as well as better feed
conversion. Not only have there been
improvements, he said, but the rate of
improvement is increasing, with
performance in key traits increasing
40 per cent more in the last year than
the year previous. "If that continues
maybe we're going to add another 40
per cent (on top of the financial
improvements we've had over the
last 10 years)"
Sullivan said one gene has been
discovered that affects carcass
leanness in two ways "It increases
the average (leanness) by about two
per cent but it also reduces the
111111. -
variability. Variation is about 25 per
cent less."
While producing "cookie -cutter"
hogs may be difficult, narrowing the
range of variation can have great
benefit for the packer and further
processor, Sullivan said.
Currently OSI and the University
of Guelph are working with CCSI to
explore this gene further. "If this
research is applicable, and we're
fairly optimistic, imagine the impact
on the Ontario commercial hog."
Also being explored is genetic
evaluation for survivability of piglets
and genetic evaluation for meat
quality, Sullivan said. As Canadian
producers talk about the "Canada
brand" of pork, meat quality becomes
more and more important, he said.
A gene has been discovered which
affects the intramuscular distribution
of fat, or marbling, one of the keys to
tenderness, he said.
Researchers are also exploring
genes for producing strong feet and
legs and the number of teats on the
sow.
"How are we going to use these
genes — these are the things we are
looking at," Sullivan said. "There are
many, many more developments to
come."
Aker quoted from a speech by Ted
Bilyea, vice-president of Maple Leaf
Foods International who said that
"Canada needs meaningful points of
difference to compete with the U.S.
in Japanese markets."
Canada once had those points of
difference but the Americans have
caught up so we must create new
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Bill Miller
Your Syngenta
Territory Manager
points of difference, Aker said. One
of those advantages can be in
optimizing intramuscular fat, or
marbling, she said. This can be
improved simply by including it in
the selection program of breeders.
Ultra -sound technology has now
advanced to the point that you can
observe marbling in live animals and
select for intramuscular fat levels.
Genes that dispose the animals for
intramuscular fat — for marbling —
are also being discovered, allowing
selection of the best animals for
breeding, she said.
Genetic markers can also increase
the uniformity of pork quality, she
said. The gene IGF2 has very
important implications for the
uniformity of carcass yield and cut
size, she said. This has an exciting
potential for AI boars because one
boar in an AI unit can be responsible
for 100,000 pork chops, she said.
A third area where Canadian pork
can create a point of difference using
molecular genetic research is
traceability, Aker said. "OSI will
contribute to the development of the
traceability story through our
contribution to a national DNA
bank."
Aker said molecular genetics
will probably revolutionize
animal breeding. It can be
used to identify some of the genes
that are related to traits that aren't
easily measured — like behaviour
traits.
Molecular genetics can be applied
from the time the pig is born
allowing a breeder to know which
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