The Influence of Genotype and Gender on Pork Eating Quality

L.E. Jeremiah,¹ A. Fortin,² R.O. Ball,³ and J.C. Gibson⁴

¹ Agriculture and Agri-Food Canada, Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1

² Agriculture and Agri-Food Canada, Centre for Food and Animal Research, Ottawa, Ontario (Present address: Agriculture and Agri-Food Canada Research Centre, Lacombe, Alberta)

³ Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario (Present address: Department of Animal Science, University of Alberta, Edmonton, Alberta)

⁴ Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario

A total of 851 pork loins were evaluated for palatability at two different locations (626 at the Lacombe Research Centre and 225 at the University of Guelph). In general, loins from Hampshire and Duroc pigs were rated higher in palatability than loins from Yorkshire and Landrace pigs. In addition, the magnitude of these palatability differences were sufficient to make them of practical importance. Gender produced little affect on palatability, indicating boars, barrows, and gilts produced pork with similar organoleptic properties.

Implication: Hampshire and/or Duroc genes can be utilized in improving the eating quality of pork.