Genetics of Pork Quality (Word '97 format)
|Color Score||Minolta L|
|0 = black||100 = white|
1=light to 5=dark
1 and 5 are eliminated from carcass contests
24 hrs. post-slaughter
range usually 5.0-6.2
5.8 mean value
Hampsires average 5.7
Pork Quality Traits
Loin Meat Quality Traits
Results (2) & (3)
Characteristics of pork form RN- and rn+ animals
Quality of the Longissumus lumborum
Water holding characteristics
Methods of Selection
Biopsy of a small core sample from live animal
Calculation of EBV's based on sib and progeny information
Choice of Breeds or Lines
With different processing methods and rate of chill, phenotype and genetic variances may differ
Fat - type may affect visual marbling scores. More saturated fat may result in higher marbling scores at some percent intramuscular fat.
Dark muscle may score higher marbling scores at the same intramuscular fat.
Selection based on EBV's estimated from sib information is sib selection. Sib selection requires a large number of sire familites and full-sib families (litters). This is especially true if backfat is undesirably relevant to pork quality because then very few sires will be desirable for both traits.
Other Pork Quality Traits of Concern
Some very lean European lines under .6 in backfat have very soft fat, separation of muscle groups and separation of the fat and lean over the loin? Some of these producers are feeding avian fat/vegetable oil blends.
Genetic or diet problem? Interaction between diet, genotype and feed intake?
Table of Economic Values
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