Animal Products

Sensory Characteristics of Loins from Pigs Divergently Selected for Residual Feed Intake and Fed Diets Differing in Energy

Authors
  • Emily K. Arkfield (Iowa State University)
  • Emily Hamman (Iowa State University)
  • Jordy E. Berger (Iowa State University)
  • Roger Johnson (Farmland Foods)
  • 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 high and low energy diets on sensory traits of pigs divergently selected for residual feed intake (RFI). Diet had little effect on sensory quality of loins. Line did have an impact on sensory rated juiciness of loins. Loins from animals of the LRFI line had greater juiciness than those of the HRFI line. This difference is most likely not numerically large enough to be detected by the untrained consumer.

Keywords: Food Science and Human Nutrition, Animal Science

How to Cite:

Arkfield, E. K., 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) “Sensory Characteristics of Loins from Pigs Divergently Selected for Residual Feed Intake and Fed Diets Differing in Energy”, Iowa State University Animal Industry Report 11(1). doi: https://doi.org/10.31274/ans_air-180814-1175

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Published on
01 Jan 2014
Peer Reviewed