Genetic parameters for carcass composition and pork quality estimated in a commercial production chain.

@article{Wijk2005GeneticPF,
  title={Genetic parameters for carcass composition and pork quality estimated in a commercial production chain.},
  author={Henk P J van Wijk and D. Arts and John O'neal Matthews and Michael Webster and Bart Ducro and Egbert Frank Knol},
  journal={Journal of animal science},
  year={2005},
  volume={83 2},
  pages={
          324-33
        }
}
Breeding goals in pigs are subject to change and are directed much more toward retail carcass yield and meat quality because of the high economic value of these traits. The objective of this study was to estimate genetic parameters of growth, carcass, and meat quality traits. Carcass components included ham and loin weights as primal cuts, which were further dissected into boneless subprimal cuts. Meat quality traits included pH, drip loss, purge, firmness, and color and marbling of both ham… CONTINUE READING

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