Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs

Eline Kowalski, Marijke Aluwé, Els Vossen, Sam Millet, Bart Ampe, Stefaan De Smet

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review


This study was performed to investigate meat quality traits of loin and ham of commercial pigs as affected by genetic differences in carcass and growth traits of the parent lines. Three hybrid sow lines were crossbred with two types of Belgian Piétrain with different breeding goals (BPgrowth and BPcarcass emphasizing daily growth and carcass conformation, respectively). Pig live performance and carcass quality of 270 offspring were measured, and meat quality of the loin and (cooked) ham was evaluated on 216 animals. Despite the differences in pig live performance and carcass quality for sow line, little effect on meat quality was observed. Only a lower (p < 0.05) intramuscular fat content of ham and a tendency (p < 0.1) toward lower cooking yield was observed in offspring of the sow line with the highest versus the lowest carcass lean content. Loin traits were only weakly associated with fresh and cooked ham quality traits.
Oorspronkelijke taalEngels
Artikel nummer108352
TijdschriftMeat Science
PublicatiestatusGepubliceerd - 2021

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