Modern genetic and genomic improvement of the pig

Abstract Modern pork production is an important source of animal protein with pork accounting for nearly 43% of all red meat consumed worldwide. Despite environmental concerns pertaining to livestock production, growing consumer demand especially in the developing world will push meat consumption much higher worldwide in places such as Asia and Africa. To meet such market demands, pig producers must use all genetic and genomic technology available. During the past 50 years, swine genetics have moved from evaluating pigs based on visual appraisal to more advanced methods of measuring growth, backfat and feed efficiency. With the beginning of the age of genomics, swine geneticists first used genetic markers to remove defects and to select for improved feed efficiency, growth, meat quality and increased litter size. More recently, sequencing of the pig genome has led to the ability to genotype animals for thousands of genes to identify those genes responsible for a number of specific traits, to use genomic selection to improve rates of genetic improvement and to reduce levels of inbreeding. Recent discoveries to find pigs less susceptible to disease and heat stress are also being made. It is expected that such genetic improvements will lead to more sustainable production and improved pork products for the consumer.