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Pork quality differences between lines divergently selected for residual feed intake

机译：猪肉质量差异偏离差异饲料摄入量

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Recent studies demonstrated that a selection for residual feed intake (RFI) led to improved feed conversion ratio and carcass lean meat content. However, the understanding of the relationships between RFI and pork quality is still unclear and deserves further study to meet producer, processing industry and consumer demands. Our objective was to evaluate the impact of a divergent selection on RFI on technological and sensory quality of meat. After six generations of selection, growth performance, carcass composition, muscle biochemical and meat quality traits were studied in 117 Large White females and castrated males from two divergent RFI lines fed ad libitum. Despite similar growth rate, the low RFI line (RFI-) pigs were more efficient (p<0.001), exhibited leaner carcasses (p<0.001) and a greater carcass yield (p<0.001) than high RFI line (RFI+) pigs. Selection for low RFI affected meat quality parameters by increasing muscle glycogen content (p<0.001) as well as the extent of pH decline (p<0.001) and drip loss (p<0.001), and decreasing IMF content (p<0.001) in the Longissimus muscle. Visual appearance of fresh meat was also influenced, with lower scores for marbling, homogeneity and intensity of red color of the RFI- pork. However, these differences between RFI lines had no effect on meat tenderness and juiciness. Regarding trade-offs between economical results for producers (lower feeding cost, higher carcass lean content) and environmental issues, the negative impact of selection for low RFI on pork quality could be moderated.
机译：最近的研究表明，残余饲料摄入量（RFI）的选择导致了提高的饲料转化率和胴体瘦肉含量。然而，对RFI和猪肉质量之间的关系的理解仍然尚不清楚，值得进一步研究，以满足生产者，加工行业和消费者需求。我们的目标是评估分歧选择对肉类技术和感官质量的rFI的影响。在117种大型白人女性和阉割的男性中，研究了来自AD Libitum的两条不同RFI线的大型白人女性和阉割的男性，在117多代选择，生长性能，胴体成分，肌肉生化和肉质性状后，来自AD Libitum的两条不同的RFI线。尽管具有相似的生长速率，但低RFI线（RFI-）猪更有效（P <0.001），表现出更精简的尸体（P <0.001）和比高RFI线（RFI +）猪更高的胎体产率（P <0.001）。通过增加肌肉糖原含量（P <0.001）以及pH下降（P <0.001）和滴水损失（P <0.001），降低IMF含量（P <0.001），从而影响肉质参数镰刀肌肉。新鲜肉类的视觉外观也受到影响，分数较低，用于大理石的大理石，均匀性和RFI-猪肉红颜色的强度。然而，RFI系之间的这些差异对肉类压痛和脂肪没有影响。关于生产者经济效果之间的权衡（较低的饲养成本，更高的胴体瘦含量）和环境问题，可以调节低RFI对猪肉质量的负面影响。

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