Abstract

Only a few swine breeding races are used for industrial production of meat, among the different available ones. In order to explore the maximum potential of the available breeding lines, investigations on the effects of the parents' breeding lines, on the quality characteristics of the meat are imperative. A breeding plan was outlined to produce offspring from three different male lines, hybrid, free of the Hal gene and bred with Rezende females was outlined, to determine the meat and carcass quality on finishing level. The inclusion of the Duroc breeding in the paternal line improved the technologic quality of the meat and, at the same time, decreased its quality for the use in fresh meat and not affected the carcass quality in terms of performance and lean meat percentage.

R. C Antunes, M. M Franco, L. R Goulart

Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume , , 06.30, 2006
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