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Sensory Characteristics of Loins from Pigs Divergently Selected for Residual Feed Intake and Fed Diets Differing in Energy
Animal Industry Report
  • Emily K. Arkfield, Iowa State University
  • Emily Hamman, Iowa State University
  • Jordy E. Berger, Iowa State University
  • Roger Johnson, Farmland Foods
  • Jennifer Young, Iowa State University
  • Christine A. Fedler, Iowa State University
  • Kenneth J. Prusa, Iowa State University
  • John F. Patience, Iowa State University
  • Jack C. M. Dekkers, Iowa State University
  • Nicholas K. Gabler, Iowa State University
  • Steven M. Lonergan, Iowa State University
  • Elisabeth J. Huff-Lonergan, Iowa State University
Extension Number
ASL R2891
Publication Date
2014
Topic
Animal Products
Summary and Implications

The 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 Holder
Iowa State University
Language
en
Citation Information
Emily 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/