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- Overholt, M. F.; Arkfeld, E. K.; Mohrhauser, D. A.; King, D. A.; Wheeler, T. L.; Dilger, A. C.; Shackelford, S. D.; Boler, D. D.
- Journal of animal science 2016 v.94 no.10 pp. 4415-4426
- 0021-8812; 1525-3163
- adipose tissue; backfat; barns; barrows; carcass quality; carcass weight; color; data analysis; gilts; ham; harvest date; industry; iodine value; lean meat; least squares; loins; marbling; marketing; models; muscles; pH; pig carcasses; slaughter; slaughterhouses; variance; United States
- ... Pigs (n = 8,042) raised in 8 different barns representing 2 seasons (cold and hot) and 2 production focuses (lean growth and meat quality) were used to characterize variability of carcass composition and quality traits between barrows and gilts. Data were collected on 7,684 pigs at the abattoir. Carcass characteristics, subjective loin quality, and fresh ham face color (muscles) were measured on a ...