Swine

Correlated Response in Fatty Acid Composition after Five Generations of Selection for Intramuscular Fat in Duroc Pigs

Authors
  • Jeremy Burkett (Iowa State University)
  • Thomas J. Baas (Iowa State University)
  • Donald C. Beitz (Iowa State University)
  • Clint R. Schwab (Iowa State University)
  • Nick Berry (Iowa State University)
  • Shu Zhang (Iowa State University)

Abstract

After five generations of selection for IMF using realtime ultrasound, the select line pigs had more IMF. Selection for IMF has, however, resulted in slightly more backfat and less loin muscle area. A correlated response to selection for IMF has yielded a response in pork flavor and overall fatty acid composition. Genetic selection for IMF may be feasible without ramifications on nutritional value of pork.

Keywords: ASL R2350

How to Cite:

Burkett, J., Baas, T. J., Beitz, D. C., Schwab, C. R., Berry, N. & Zhang, S., (2008) “Correlated Response in Fatty Acid Composition after Five Generations of Selection for Intramuscular Fat in Duroc Pigs”, Iowa State University Animal Industry Report 5(1). doi: https://doi.org/10.31274/ans_air-180814-597

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Published on
01 Jan 2008
Peer Reviewed