Meat quality of Large White pig genotypes selected for components of efficient lean growth rate

Responses in carcass composition and meat quality after seven generations o f selection for components of lean growth rate were examined in a populatio n of large White pigs. There were four selection groups in the study, with divergent selection for lean growth rate on ad-libitum (LGA) or restricted (LGS) feeding regimes, lean food conversion ratio (LFC) and daily food inta ke (DFI). In generations six and seven, two offspring from each of 10 sires , within each selection line, were to be allocated for half-carcass dissect ion and measurement of meat quality. There were 320 animals in the study, w ith 40 animals from each of the high and low selection lines and, within ea ch selection line, two offspring per sire. Responses in carcass composition were similar in the three selection groups given food ad libitum, but rates of lean and fat growth rate differed betw een selection lines. Intramuscular fat content was reduced with selection f or high LGA and high LFC but was increased with selection for low DFI (-1.7 and -3.2 v. 2.7 (s.e.d. 0.7) mg/g), which was unexpected given the higher carcass fat content of the low DFI line, relative to the high line (249 v. 190 (s.e.d. 7) g/kg). Muscle colour was darker, as measured by trained sens ory panel assessment, in selection lines which reduced the rate of fat depo sition to achieve a leaner carcass thigh LFC and low DFI) but there was no response in muscle colour with selection for LGA (0.4 and 0.3 v. 0.0 (s.e.d . 0.1)). Responses in muscle shear force (5.3 v. 4.4 (s.e.d. 0.4) kg) and f lavour liking (4.0 v. 4.3 (s.e.d. 0.12)) were limited to the LGA and LFC se lection groups, respectively. There were no significant responses in muscle moisture content, muscle pH or myofibrillar fragmentation inner, nor were there any responses in meat quality with selection on LGS. Therefore, decre asing the rate of fat deposition was associated with darker meat and increa sing the rate of lean growth was associated with higher shear force. There were selection strategy specific responses in the fatty acid composition of intramuscular fat, which may have contributed to the responses in eating q uality. In general, responses in meat quality were small, such that incorporation o f meat quality traits in selection objectives, which ave primarily focused on increasing the efficiency of lean meat production, may not be necessary. However, it would be pertinent to evaluate periodically genotypes of breed ing companies for muscle quality traits.