Improving pork quality by combining genetic and feeding strategies

Researchers from the PEGASE research unit, Inra, France have evaluated the effects of genotype, feeding, and genotype x feeding interaction on pork quality. A set of various attributes define pork quality. This includes carcass commercial value, meat organoleptic, nutritional, and technological properties, and suitability for processing and storage. However, the ranking of quality attributes varies according to the pork producer, slaughterhouse, processor, and consumer. Data collection The te