Carcass quality characteristics of swine selected for reduced backfat thickness and increased growth rate

Abstract

Selection for reduced backfat thickness and increased growth rate in Yorkshire (eight generations) and Hampshire (seven generations) swine resulted not only in less backfat but carcasses which were longer with higher percentages of dissectible lean in the fresh hams. Selected carcasses also had a higher incidence of more severe loin lean-fat separation and subjectively perceived softness in the subcutaneous fat. Boar carcasses were longer and leaner with smaller loin eye areas compared with gilt carcasses. Key words: Swine, carcass quality, backfat, growth, selection