Summary and Implications
Selection for reduced residual feed intake (RFI) resulted in leaner carcasses and less intramuscular lipid in the pork loin. However, the selection approach did not result in differences in water holding capacity and color of fresh pork loin chops. Selection for reduced RFI has the potential to improve carcass composition with few detrimental effects on meat quality.
Iowa State University
Smith, Rachel; Young, Jennifer; Anderson, Mark J.; Johnson, Roger; Huff-Lonergan, Elisabeth J.; Dekkers, Jack C. M.; and Lonergan, Steven M.
"Effect of Selection for Reduced Residual Feed Intake on Pork Carcass Composition and Fresh Pork Quality,"
Animal Industry Report:
AS 655, ASL R2394.
Available at: http://lib.dr.iastate.edu/ans_air/vol655/iss1/17