News and analysis for the global poultry industry.
Pig Processing & Slaughter / Pig Breeding & Genetics
on March 6, 2014

Duroc genetics improve meat-eating quality

Adding some Duroc blood in any commercial line will improve pork meat marbling, but this must be balanced by a reduction in performance of live animals.

Certain sectors of the market are becoming more discerning in their taste when it comes to pork meat. Economic issues may play a part; as the cost of animal protein increases, consumers want quality if paying a premium. British TV chefs get very excited about rare breeds and extol the…

To view the full article, please register or login.