Summary and Implications
After five generations of selection for IMF using realtime ultrasound, the select line pigs had more IMF. Selection for IMF has, however, resulted in slightly more backfat and less loin muscle area. A correlated response to selection for IMF has yielded a response in pork flavor and overall fatty acid composition. Genetic selection for IMF may be feasible without ramifications on nutritional value of pork.
Iowa State University
Burkett, Jeremy; Baas, Thomas J.; Beitz, Donald C.; Schwab, Clint R.; Berry, Nick; and Zhang, Shu
"Correlated Response in Fatty Acid Composition after Five
Generations of Selection for Intramuscular Fat in Duroc Pigs ,"
Animal Industry Report:
AS 654, ASL R2350.
Available at: https://lib.dr.iastate.edu/ans_air/vol654/iss1/99