Are low to moderately heritable 2 tend to have

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Are low to moderately heritable, 2. Tend to have desirable correlations with growth, undesirable correlations with backfat thickness. Table 1 Loin Meat Quality Traits Table 2 Results (2) & (3) Table 3 Parameter Estimates Table 4 Characteristics of pork form RN - and rn + animals Quality of the Longissumus lumborum Water holding characteristics Methods of Selection 1. Individual selection Biopsy of a small core sample from live animal a. Information on the individual animal is desirable, but mixed results with low repeatability and low relationship with ultimate pork quality except for intramuscular fat. b. Marbling estimates based on Real-time ultrasound, or MRI 2. Calculation of EBV's based on sib and progeny information a. Obtain carcass information at a pork processor b. Easy measurements - marbling, firmness, color scores, moderately cut/measurements, PH, bioelectric impedance, hunter A and B c. Difficult measurements, instron score, W-B shear % intra muscular fat, drip loss 2. Choice of Breeds or Lines a. Choose breeds which combine to form a terminal cross pig with acceptable lean
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  • Spring '08
  • Staff
  • Instron, pork quality, Marbled meat

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