Sensory Characteristics of Loins from Pigs Divergently Selected for Residual Feed Intake and Fed Diets Differing in EnergyAnimal Industry Report
Extension NumberASL R2891
Summary and ImplicationsThe goal of this experiment was to determine the impact of high and low energy diets on sensory traits of pigs divergently selected for residual feed intake (RFI). Diet had little effect on sensory quality of loins. Line did have an impact on sensory rated juiciness of loins. Loins from animals of the LRFI line had greater juiciness than those of the HRFI line. This difference is most likely not numerically large enough to be detected by the untrained consumer.
Copyright HolderIowa State University
Citation InformationEmily K. Arkfield, Emily Hamman, Jordy E. Berger, Roger Johnson, et al.. "Sensory Characteristics of Loins from Pigs Divergently Selected for Residual Feed Intake and Fed Diets Differing in Energy" (2014)
Available at: http://works.bepress.com/jennifer_young/13/