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Meat quality, carcass composition and intake

Published online by Cambridge University Press:  27 February 2018

J. D. Wood
J. D. Wood*
Affiliation:
AFRC Institute of Food Research— Bristol Laboratory, Langford, Bristol BS18 7DY
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Abstract

In pigs, variation in appetite under ad libitum feeding conditions is often associated with variation in carcass composition and meat quality. Breeds, strains and pigs types possessing high appetites are frequently fatter and have better meat quality (e.g. lower PSE incidence and more juicy meat) than those possessing low appetites, although for different physiological reasons. These conclusions are based on published reports of performance, carcass and meat characteristics in the following pig types: carriers of the halothane gene, Pietrain and Duroc breeds, animals selected for low backfat thickness and entire males. Selection schemes which reduce carcass fatness yet increase appetite are preferable to those which depress appetite so far as meat quality is concerned.

Type
Research Article
Information
BSAP Occasional Publication , Volume 13: The Voluntary Food Intake of Pigs , 1989 , pp. 79 - 86
Copyright
Copyright © British Society of Animal Production 1989

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