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- Title
Selection for improvement in pig growth rate does not alter fresh pork quality.
- Authors
Wagner, C. E.; Huff-Lonergan, E.; Rothschild, M. F.; Sosnicki, A. A.; Jungst, S. B.; Prusa, K. J.; Lonergan, S. M.
- Abstract
It has been hypothesized that selection for improved growth rate can result in a reduction in fresh pork quality. The objective of this study was to investigate the contribution of selection for improved growth rate to variation in fresh pork quality. A pig population derived from the cross between a commercial line of Duroc sires and white line dams was subdivided according to the sires' estimated breeding value (EBV) for age at 125 kg. The first slaughter group included the most rapid growing pigs sired by High EBV growth boars (n=48) and a control group (n=16). The second slaughter group consisted of the slowest growing pigs sired by Low EBV growth boars (n=48), and a control group (n=16). Loin pH and temperature decline were monitored on each carcass. Fresh pork quality characteristics and water holding capacity were monitored at 2 d postmortem. Sensory traits (juiciness, tenderness, chewiness, flavor, and off-flavor) and star probe texture were measured 10 d postmortem. Pork quality data were analyzed using a mixed linear model including EBV group, sire within EBV group, harvest day, EBV group x harvest day interaction and gender as fixed effects. Dam was considered in the initial analysis, but was removed from final analysis because it did not contribute to the variation of quality traits. Pigs sired by High EBV growth boars were younger at 125 kg (153 d vs. 177 d). Sire EBV group did not affect pH decline in the longissimus dorsi, however, loin temperature at 6 h postmortem was significantly lower in carcasses from pigs sired by Low EBV growth boars. Loin color and drip loss were not affected by EBV group. Loins from pigs sired by fast growth boars had higher subjective marbling scores and higher lipid content than loins from pigs sired by slow growth boars. Sire group did not affect star probe or sensory quality of fresh pork loin. Use of sires with different genetic merit for growth significantly changed growth performance of progeny, but did not significantly affect the quality of fresh pork loin.
- Subjects
PORK; BEEF quality; GROWTH rate; SWINE; WATER quality; BOARS; DATA quality
- Publication
Journal of Animal Science, 2006, Vol 84, p113
- ISSN
0021-8812
- Publication type
Article