Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications

J. E. Lowell; E. D. Schunke; B. N. Harsh; E. E. Bryan; C. A. Stahl; Anna Carol Dilger; Dustin Dee Boler

doi:10.1016/j.meatsci.2019.04.010

Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications

J. E. Lowell, E. D. Schunke, B. N. Harsh, E. E. Bryan, C. A. Stahl, Anna Carol Dilger, Dustin Dee Boler

Research output: Contribution to journal › Article › peer-review

Abstract

The objective was to control intrinsic and extrinsic factors associated with the production and slaughter of pigs to determine effects of sire line (Pietrain vs. Duroc ancestry) on growth performance, carcass and belly characteristics, and commercial bacon yields of growing-finishing pigs. There were no differences in growth performance (P ≥ 0.08) or belly processing characteristics (P ≥ 0.09). Pietrain sired pigs had a greater lean yield (P ≤ 0.01). Duroc sired pigs had darker, more highly marbled loins (P ≤ 0.04) and thicker bellies (P < 0.001). Bacon from Pietrain sired pigs had a greater (P = 0.04) lean to fat ratio with 1.58% increase (P = 0.04) in average bacon slice lean. Barrows had more highly marbled loins (P ≤ 0.01) and thicker bellies (P < 0.001) than gilts. Bacon from barrows had a greater slice area (P < 0.001) while bacon from gilts had a greater lean to fat ratio (P = 0.04).

Original language	English (US)
Pages (from-to)	96-108
Number of pages	13
Journal	Meat Science
Volume	154
DOIs	https://doi.org/10.1016/j.meatsci.2019.04.010
State	Published - Aug 2019

Keywords

Belly quality
Genotype
Loin quality
Pork
Quality
Sire line

ASJC Scopus subject areas

Food Science

Online availability

10.1016/j.meatsci.2019.04.010

Library availability

Discover UIUC Full Text

Cite this

Lowell, J. E., Schunke, E. D., Harsh, B. N., Bryan, E. E., Stahl, C. A., Dilger, A. C., & Boler, D. D. (2019). Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications. Meat Science, 154, 96-108. https://doi.org/10.1016/j.meatsci.2019.04.010

@article{6f9ccc040ce940ed90da5e16ed628b58,

title = "Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications",

abstract = "The objective was to control intrinsic and extrinsic factors associated with the production and slaughter of pigs to determine effects of sire line (Pietrain vs. Duroc ancestry) on growth performance, carcass and belly characteristics, and commercial bacon yields of growing-finishing pigs. There were no differences in growth performance (P ≥ 0.08) or belly processing characteristics (P ≥ 0.09). Pietrain sired pigs had a greater lean yield (P ≤ 0.01). Duroc sired pigs had darker, more highly marbled loins (P ≤ 0.04) and thicker bellies (P < 0.001). Bacon from Pietrain sired pigs had a greater (P = 0.04) lean to fat ratio with 1.58% increase (P = 0.04) in average bacon slice lean. Barrows had more highly marbled loins (P ≤ 0.01) and thicker bellies (P < 0.001) than gilts. Bacon from barrows had a greater slice area (P < 0.001) while bacon from gilts had a greater lean to fat ratio (P = 0.04).",

keywords = "Belly quality, Genotype, Loin quality, Pork, Quality, Sire line",

author = "Lowell, {J. E.} and Schunke, {E. D.} and Harsh, {B. N.} and Bryan, {E. E.} and Stahl, {C. A.} and Dilger, {Anna Carol} and Boler, {Dustin Dee}",

note = "Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2019",

month = aug,

doi = "10.1016/j.meatsci.2019.04.010",

language = "English (US)",

volume = "154",

pages = "96--108",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications

AU - Lowell, J. E.

AU - Schunke, E. D.

AU - Harsh, B. N.

AU - Bryan, E. E.

AU - Stahl, C. A.

AU - Dilger, Anna Carol

AU - Boler, Dustin Dee

PY - 2019/8

Y1 - 2019/8

N2 - The objective was to control intrinsic and extrinsic factors associated with the production and slaughter of pigs to determine effects of sire line (Pietrain vs. Duroc ancestry) on growth performance, carcass and belly characteristics, and commercial bacon yields of growing-finishing pigs. There were no differences in growth performance (P ≥ 0.08) or belly processing characteristics (P ≥ 0.09). Pietrain sired pigs had a greater lean yield (P ≤ 0.01). Duroc sired pigs had darker, more highly marbled loins (P ≤ 0.04) and thicker bellies (P < 0.001). Bacon from Pietrain sired pigs had a greater (P = 0.04) lean to fat ratio with 1.58% increase (P = 0.04) in average bacon slice lean. Barrows had more highly marbled loins (P ≤ 0.01) and thicker bellies (P < 0.001) than gilts. Bacon from barrows had a greater slice area (P < 0.001) while bacon from gilts had a greater lean to fat ratio (P = 0.04).

AB - The objective was to control intrinsic and extrinsic factors associated with the production and slaughter of pigs to determine effects of sire line (Pietrain vs. Duroc ancestry) on growth performance, carcass and belly characteristics, and commercial bacon yields of growing-finishing pigs. There were no differences in growth performance (P ≥ 0.08) or belly processing characteristics (P ≥ 0.09). Pietrain sired pigs had a greater lean yield (P ≤ 0.01). Duroc sired pigs had darker, more highly marbled loins (P ≤ 0.04) and thicker bellies (P < 0.001). Bacon from Pietrain sired pigs had a greater (P = 0.04) lean to fat ratio with 1.58% increase (P = 0.04) in average bacon slice lean. Barrows had more highly marbled loins (P ≤ 0.01) and thicker bellies (P < 0.001) than gilts. Bacon from barrows had a greater slice area (P < 0.001) while bacon from gilts had a greater lean to fat ratio (P = 0.04).

KW - Belly quality

KW - Genotype

KW - Loin quality

KW - Pork

KW - Quality

KW - Sire line

UR - http://www.scopus.com/inward/record.url?scp=85064542383&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85064542383&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2019.04.010

DO - 10.1016/j.meatsci.2019.04.010

M3 - Article

C2 - 31022587

AN - SCOPUS:85064542383

SN - 0309-1740

VL - 154

SP - 96

EP - 108

JO - Meat Science

JF - Meat Science

ER -

Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications

Abstract

Keywords

ASJC Scopus subject areas

Online availability

Library availability

Related links

Fingerprint

Cite this