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The effects of sire type, company source, feeding regimen and sex on eating quality of pig meat

Published online by Cambridge University Press:  24 November 2017

C C Warkup ,
A W Dilworth ,
A J Kempster  and
J D Wood
C C Warkup
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
A W Dilworth
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
A J Kempster
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
J D Wood
Affiliation:
AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol, BS18 7DY
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Extract

The introduction of new breeds, genetic progress in traditional breeds and the slaughter of entire males have helped reduce average P2 backfats by 0.5mm per year over the last 10 years. In the early 1980's, there was growing industry concern over the possible reduction in eating quality by the production of very lean pigs and entire males. The Meat and Livestock Commission's first Stotfold trial included an examination of these issues.

Type
Carcass and Meat Quality in Pigs
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1990 , March 1990 , pp. 20
Copyright
Copyright © The British Society of Animal Production 1990

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References

Kempster, A. J., Landon, A. P., Evans, D. G. and Steane, D. E. 1990. The effects of sire type and company source on litter productivity and pig growth performance. Animal Production Winter Meeting, 1990.Google Scholar
Meat and Livestock commission, 1989. Stotfold Pig Development Unit - first trial results. Meat and Livestock Commission, Milton Keynes, Bucks.Google Scholar
Patterson, R. L. S., Elks, P. K., Lowe, D. B. and Kempster, A. J. 1990. The effects of different factors on the levels of androstenone and skatole in pig fat. Animal Production Winter Meeting, 1990.Google Scholar
Wood, J. D., Jones, R. L. D., Francombe, M. A. and Whelehan, O. P. 1986. The effect of fat thickness and sex on pig meat quality with special reference to the problems of overleanness. Animal Production 43: 535–544.Google Scholar