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Economic values for meat quality traits in pigs.

P von Rohr1, A Hofer, N Künzi

  • 1Department of Animal Science, Swiss Federal Institute of Technology, ETH Zentrum CLU, Zurich. petervr@vt.edu

Journal of Animal Science
|October 16, 1999
PubMed
Summary

This study derived economic values for seven meat quality traits in pigs. Intramuscular fat and pH1 showed positive economic value, while color, drip loss, and iodine value had negative economic impact.

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Area of Science:

  • Animal Science
  • Agricultural Economics
  • Food Science

Background:

  • Economic values for meat quality traits are crucial for optimizing breeding programs and improving pork production.
  • Understanding consumer willingness to pay for specific meat quality attributes is essential for market-driven agricultural development.

Purpose of the Study:

  • To determine the economic values for seven key meat quality traits in pigs.
  • To quantify the financial impact of variations in traits like color, drip loss, and fat content on carcass value.

Main Methods:

  • Conducted interviews with meat quality experts from 10 Swiss slaughter and retail companies.
  • Derived economic values based on experts' willingness to pay for different quality classes.
  • Calculated weighted means using company slaughter volume and population trait data.

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Main Results:

  • Economic values per standard deviation in Swiss Francs (SFr.) were: color (-22.92), drip loss (-10.27), intramuscular fat (10.84), iodine value (-29.90), pH1 (11.50), pH2 (0), and proportion of premium cuts (10.92).
  • Significant variation in economic values was observed among participating companies.
  • Intramuscular fat, pH1, and proportion of premium cuts demonstrated positive economic contributions, while color, drip loss, and iodine value incurred economic costs.

Conclusions:

  • Economic values for meat quality traits vary significantly, highlighting opportunities for genetic selection and quality improvement.
  • The findings provide a basis for incorporating meat quality into breeding goals and strategic business decisions in the pork industry.
  • Focusing on traits with positive economic impact, such as intramuscular fat content, can enhance profitability in pork production.