Genetic analyses of nutrient digestibility measured by fecal near-infrared spectroscopy in pigs

Improved nutrient digestibility is an important trait in genetic improvement in pigs due to global resource scarcity, increased human population and greenhouse gas emissions from pork production. Further, poor nutrient digestibility represents a direct nutrient loss, which affects the profit of the farmer. The aim of this study was to estimate genetic parameters for apparent total tract digestibility of nitrogen (ATTDn), crude fat (ATTDCfat), dry matter (ATTDdm), and organic matter (ATTDom) and to investigate their genetic relationship to other relevant production traits in pigs. Near-infrared spectroscopy was used for prediction of total nitrogen content and crude fat content in feces. The predicted content was used to estimate apparent total tract digestibility of the different nutrients by using an indicator method, where acid insoluble ash was used as an indigestible marker. Average ATTDdm, ATTDom, ATTDn, and ATTDCfat ranged from 61% to 75.3%. Moderate heritabilities was found for all digestibility traits and ranged from 0.15 to 0.22. The genetic correlations among the digestibility traits were high (>0.8), except for ATTDCfat, which had no significant genetic correlation to the other digestibility traits. Significant genetic correlations were found between ATTDn and feed consumption between 40 and 120 kg live weight (F40120) (-0.54 0.11) and ATTDdm and F40120 (-0.35 0.12) and ATTDom and F40120 (-0.28 +/- 0.13). No significant genetic correlations were found between digestibility traits and loin depth at 100 kg, nor backfat thickness at 100 kg (BF), except between BF and ATTDn (-0.31 +/- 0.14). These results suggested that selection for improved feed efficiency through reduced feed intake within a weight interval, also has led to improved ATTDdm, ATTDom, and ATTDn. Further, the digestibility traits are heritable, but mainly related to feed intake and general function of the intestines, as opposed to allocation of feed resources to different tissues in the body. Selection for improved nitrogen digestibility is possible and would improve the utilization of feed in the intestines. This could reduce nutrient loss to the environment, the use of protein ingredients in feed, increase the use of local feed ingredients and improve the farmer's economy. Lay Summary Improved nutrient digestibility is an important trait in genetic improvement of pigs due to global resource scarcity, increased human population and greenhouse gas emissions from pork production. The main aim of this study was to investigate whether nutrient digestibility traits in pigs are heritable, and if they are genetically linked to other production traits. The results showed that digestibility of dry matter, organic matter, nitrogen, and crude fat are heritable, and can be selected for in a pig breeding program. The traits are genetically linked to other relevant production traits, such as feed intake, but not to carcass traits, such as loin depth. The results suggest that nutrient digestibility are traits that can be selected for, and that the traits are under indirect selection through other traits in the pig breeding program. The results also indicate that the nutrient digestibility traits express how well the animal utilizes consumed feed, rather than allocating feed to different tissue deposition.