Genetic relationships between carcass and meat/eating quality traits in pigs

Extract

The main selection objective in pig breeding is efficient lean meat production. Selection for leaner meat has been associated with reduced meat quality (Kempster et al, 1986) and with reduced eating quality, but the latter was not substantiated in the study of Wood et al (1986). The genetic relationships between carcass traits and meat/eating quality traits need to be quantified, so that calculation of selection Indices for increased efficiency of lean meat production can take account of correlated changes in meat and eating quality traits.

Duroc and halothane negative British Landrace pigs were performance tested on ad-libitum or restricted (0.75 g/g of ad-libitum) feeding, with like-sexed, non-littermate groups of one, two, three and four pigs per pen. Pigs started performance test at a within pen average weight of 30 (±3) kg and finished test at either a within pen average weight of 80 (±5) kg for pigs fed ad-libitum or after 70 days on test for restricted fed pigs. Half carcasses were dissected and shoulder joints and loin chops were used for objective measurements of meat quality and trained taste panel assessment of eating quality.