Assessment of novel sire lines for meat quality traits
Research partner: University of Bristol
Sponsor: AHDB Pork
Duration: 2007 - 2010
Aims and objectives
To investigate whether there is a significant difference in meat eating quality as assessed by shear force, drip loss and pH, between progeny sired by different sire lines crossed with the same dam line.
- Meat from RN-Hampshire (H) line pigs was more tender, had a higher percentage moisture than other lines and more intramuscular fat than Large White X Pietrain (E) and Large White X Duroc (F) lines
- There was no significant difference between lines for percentage drip loss or percentage chill loss.