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The Effect of Breed and Diet on Pig Carcass Quality

Published online by Cambridge University Press:  22 November 2017

S. A. Edwards ,
J. D. Wood ,
C. B. Moncrieff ,
S. J. Porter  and
J. M. Whitehouse
S. A. Edwards
Affiliation:
ADAS, Terrington E.H.F., Kings Lynn, Norfolk PE34 4PW
J. D. Wood
Affiliation:
A.F.R.C. Institute of Food Research, Bristol BS18 7DY
C. B. Moncrieff
Affiliation:
A.F.R.C. Institute of Food Research, Bristol BS18 7DY
S. J. Porter
Affiliation:
M.L.C., Bletchley MK2 2EF
J. M. Whitehouse
Affiliation:
J Sainsbury plc, Haverhill CB9 7TD
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Extract

Increasing concern has been expressed about deterioration in the handling and eating quality of pigmeat produced in modern U.K. circumstances. Many of the problems are attributed to excessive leanness. It has been suggested that the Duroc breed may produce a better quality product than current U.K. white breeds as a result of its higher level of intramuscular fat. Diet composition has also changed over time, with increasing use of a wider variety of ingredients and added fats. This experiment was carried out to examine the effects of breed and dietary fat on pigmeat quality characteristics.

Type
Manipulation of Composition and Quality of Animal Products
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1988 , March 1988 , pp. 67
Copyright
Copyright © The British Society of Animal Production 1988

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