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Characterization of variability in pork carcass composition and primal quality,
E K Arkfeld1, D A Mohrhauser2, D A King3
1Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801.
Journal of Animal Science
|February 13, 2018
Summary
Uncontrolled biological and environmental factors cause the most variation in pork quality and composition. Production focus and sex significantly influence carcass lean percentage and loin weight, but overall, inherent pig differences are the primary driver of variation.
Area of Science:
- Animal Science
- Food Science
- Agricultural Science
Background:
- Pork quality variations impact consumer confidence and market competitiveness.
- Understanding factors influencing pork composition and quality is crucial for the industry.
Purpose of the Study:
- To identify and quantify factors contributing to variations in pork composition and quality traits.
- To assess the impact of season, production focus, and marketing practices on pork characteristics.
Main Methods:
- Analysis of data from 7,684 pigs across 8 barns, 2 seasons, and 2 production focuses.
- Utilized the VARCOMP procedure in SAS to determine the proportion of variance attributed to each factor.
- Evaluated contributions of season, production focus, marketing group, sex, and random variation.
Main Results:
- Random variation (inherent biological differences, uncontrolled factors) accounted for the largest proportion of total variation in most traits.
- Production focus significantly influenced percent carcass lean (36.4%) and loin weight (21.4%).
- Sex also played a notable role in percent carcass lean (15.8%) and loin weight (5.4%).
Conclusions:
- The greatest percentage of variation in pork carcass composition and quality is attributed to factors beyond typical marketing controls.
- While production focus and sex are significant, inherent pig variability remains the dominant factor.
- Further research into uncontrolled variables could enhance pork product predictability and competitiveness.
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