149 female pigs of Hal" (non-susceptible) or Hal + " (carrier) halothane genotype were evaluated for their eating quality by two taste panels. Traits included tenderness, juiciness, pork, abnormal and boar flavour and overall acceptablity. Intraclass correlations for the panellist effect were higher than for the animal effect for all traits <ra n jm a | from 0.00 to 0.17 vs rpane||ist from 0.21 to 0.53) except for tenderness (ranjma| = 0.21 vs rpa ne|[js t = 0.13), indicating a higher level of subjectivity in the other traits. Significant differences between halothane genotypes for tenderness were observed from each taste panel but the genotype judged as most tender differed. There was little relationship between type of cross and eating quality.
Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 19. Selection and quantitative genetics; growth; reproduction; lactation; fish; fiber; meat., , 469–472, 1994
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