Animal Products

Effect of Selection for Reduced Residual Feed Intake on Pork Carcass Composition and Fresh Pork Quality

Authors
  • Rachel Smith (Iowa State University)
  • Jennifer Young (Iowa State University)
  • Mark J. Anderson (Iowa State University)
  • Roger Johnson (Farmland Foods)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)
  • Jack C. M. Dekkers (Iowa State University)
  • Steven M. Lonergan (Iowa State University)

Abstract

Selection for reduced residual feed intake (RFI) resulted in leaner carcasses and less intramuscular lipid in the pork loin. However, the selection approach did not result in differences in water holding capacity and color of fresh pork loin chops. Selection for reduced RFI has the potential to improve carcass composition with few detrimental effects on meat quality.

Keywords: ASL R2394

How to Cite:

Smith, R., Young, J., Anderson, M. J., Johnson, R., Huff-Lonergan, E. J., Dekkers, J. C. & Lonergan, S. M., (2009) “Effect of Selection for Reduced Residual Feed Intake on Pork Carcass Composition and Fresh Pork Quality”, Iowa State University Animal Industry Report 6(1). doi: https://doi.org/10.31274/ans_air-180814-1235

Downloads:
Download pdf

209 Views

70 Downloads

Published on
01 Jan 2009
Peer Reviewed