AI Article Synopsis
- * A total of 270 offspring were studied for live performance and carcass quality, while the meat quality of 216 animals was specifically assessed.
- * Results indicated that while live performance and carcass quality varied by sow line, meat quality was largely unaffected, with only minor findings related to fat content and cooking yield in ham from different sow lines.
Article Abstract
This study was performed to investigate meat quality traits of loin and ham of commercial pigs as affected by genetic differences in carcass and growth traits of the parent lines. Three hybrid sow lines were crossbred with two types of Belgian Piétrain with different breeding goals (BP and BP emphasizing daily growth and carcass conformation, respectively). Pig live performance and carcass quality of 270 offspring were measured, and meat quality of the loin and (cooked) ham was evaluated on 216 animals. Despite the differences in pig live performance and carcass quality for sow line, little effect on meat quality was observed. Only a lower (p < 0.05) intramuscular fat content of ham and a tendency (p < 0.1) toward lower cooking yield was observed in offspring of the sow line with the highest versus the lowest carcass lean content. Loin traits were only weakly associated with fresh and cooked ham quality traits.
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| http://dx.doi.org/10.1016/j.meatsci.2020.108352 | DOI Listing |
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