Swine

The Impact of Divergent Selection for Residual Feed Intake on Meat Quality Traits of Loins from Pigs on High or Low Energy Diets

Authors
  • Emily Arkfield (Iowa State University)
  • Emily Hamman (Iowa State University)
  • Jordy E. Berger (Iowa State University)
  • Roger Johnson (Iowa State University)
  • Jennifer Young (Iowa State University)
  • Christine A. Fedler (Iowa State University)
  • Kenneth J. Prusa (Iowa State University)
  • John F. Patience (Iowa State University)
  • Jack C. M. Dekkers (Iowa State University)
  • Nicholas K. Gabler (Iowa State University)
  • Steven M. Lonergan (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)

Abstract

The goal of this experiment was to determine the impact of low and high energy diets on the meat quality of animals selected for divergent residual feed intake (RFI). Low RFI (efficient) and high RFI (less efficient) pigs were fed either a high energy, low fiber (HELF) or low energy, high fiber (LEHF) diet. Diet had little impact on meat quality. Selection for low RFI animals resulted in loins with greater water holding capacity and sensory juiciness. High RFI animals have loins with greater percent lipid, color and marbling scores, and a* values (are more red in color). It is unlikely that marbling and color differences are large enough to be detected by the consumer.

Keywords: Food Science and Human Nutrition, Animal Science

How to Cite:

Arkfield, E., Hamman, E., Berger, J. E., Johnson, R., Young, J., Fedler, C. A., Prusa, K. J., Patience, J. F., Dekkers, J. C., Gabler, N. K., Lonergan, S. M. & Huff-Lonergan, E. J., (2014) “The Impact of Divergent Selection for Residual Feed Intake on Meat Quality Traits of Loins from Pigs on High or Low Energy Diets”, Iowa State University Animal Industry Report 11(1). doi: https://doi.org/10.31274/ans_air-180814-1191

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Published on
01 Jan 2014
Peer Reviewed