Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 407966
Title Sources of variation in meat and carcass quality of pigs
Author(s) Knol, E.F.; Engelsma, K.A.; Merks, J.W.M.
Source Journal of Dairy Science 90 (2007)S1. - ISSN 0022-0302 - p. 135 - 136.
Department(s) Animal Breeding and Genetics
Publication type Abstract in scientific journal or proceedings
Publication year 2007
Abstract Predictable uniform pork quality is the goal for slaughter plants. 2526 animals of six sire lines and four dam crosses were born and raised on a Western European commercial farm and slaughtered and dissected in a large commercial slaughter plant to represent a standard situation. Phenotypic variation in 16 meat and 2 carcass quality traits was analyzed with ASReml and attributed to day of slaughter, weight, feeding system, sex, sire line, dam cross, litter and individual genetic variation. Heritabilities in strict sense were in line with literature values. Ratio between in¿uence of sire line*dam cross and in¿uence of slaughter day differed between 0.3 (Japanese color scale (JCS)) and 3.0 (drip loss) for meat quality. Recorded traits (h2 ±SE) were: JCS loin (0.20 ±0.05), JCS inner ham (0.12 ±0.05), JCS outer ham (0.22 ±0.06), Minolta L (0.37 ±0.06), Minolta a (0.34 ±0.06), Minolta b (0.25 ±0.06), pH loin (0.23 ±0.05), pH ham (0.17 ±0.05), IMF (0.54 ±0.17), marbling loin (0.24 ±0.05), marbling ham (0.10 ±0.04), drip weight (0.23 ±0.06), drip score (0.15 ±0.05), drip loss (0.17 ±0.05), purge (0.18 ±0.06) and conductivity (0.27 ±0.06). For the two most relevant carcass traits (h2 ±SE): deboned loin weight (0.28 ±0.06) and deboned ham weight (0.36 ±0.06). Genetic correlations between meat quality traits show opportunities for indirect measurements (Minolta, pH and conductivity), they also show possibilities for simplified measurements (drip score). Heritabilities are interestingly high. Repeated meat quality measurements will further decrease the error term and increase the effective heritability. Uniformity in meat quality can be improved by using uniform sire line*dam cross, standardized shipping and processing, and genetic selection.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.