A canonical correlation analysis of the association between carcass and ham traits in pigs used to produce dry-cured ham

• Published in: Genetics and Molecular Biology
• Main Authors: Henrique T. Ventura, Paulo S. Lopes, José V. Peloso, Simone E.F. Guimarães, Antonio Policarpo S. Carneiro, Paulo L.S. Carneiro
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Genética 2011-01-01
• Subjects: canonical correlation; carcass; ham; pig
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572011000300014

The association between carcass and ham traits in a pig population used to produce dry-cured ham was studied using canonical correlation analysis. The carcass traits examined were hot carcass weight (HCW), backfat thickness (BT) and loin depth (LD), and the ham traits studied were gross ham weight (GHW), trimmed ham weight (THW), ham inner layer fat thickness (HIFT), ham outer layer fat thickness (HOFT), pH (pH) and the Göfo value. Carcass and ham traits are not independent. The canonical correlations (r) between the carcass and ham traits at 130 kg were 0.77, 0.24 and 0.20 for the first, second and third canonical pair, respectively, and were all significant (p < 0.01) by the Wilks test. The corresponding canonical correlations between the three canonical variate pairs for the carcass and ham traits at 160 kg were 0.88, 0.42 and 0.14, respectively (p < 0.05 for all, except the third). The correlations between the traits and their canonical variate showed an association among HCW, GHW and THW, and between BT and HOFT. These results indicate that carcass traits should be used to cull pigs that are not suitable for dry-cured ham production.