The influence of genotype, sex, and dietary lysine on carcass quality characteristics of 230 and 280 lb finishing pigs

Abstract

When pigs were fed to 230 Ib, high-lean genotype loin eyes had less visual marbling and a higher saturation index (more vivid or intense color) than medium-lean genotype loin eyes. Loin eye chops from high-lean gilts had greater cooking losses and WarnerBratzler shear values (mechanically tougher) than those from high-lean barrows and medium-lean barrows and gilts. When pigs were fed to 280 Ib, medium-lean genotype loin eyes had a lighter color visually and indicated by Hunter L* values, more marbling, less firmness, more moisture exudate, and a higher chop thaw loss than high-lean loin eyes. Barrow loin eyes had more marbling and less thaw loss than gilt loin eyes. Loin eye chops from high-lean barrows had higher Warner-Bratzler shear values than high-lean gilts and medium-lean barrows and gilts. Dietary lysine levels had minimal effects on carcass Quality for pigs fed to either 230 or 280 lb.