Variation in Porcine Muscle Quality of Duroc and Hampshire Barrows

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Abstract
Various carcass and produc-tion characteristics of 123 Duroc and 155 Hampshire barrows of known breeding were compared. Loins and hams of Duroc barrows were significantly firmer and darker in color (P < . 01) and the loins contained more marbling (P < . 01) than loins and hams form the Hampshire barrows. The longissimus dorsi, gluteus medius and gluteus accessorius muscle of the Durocs had higher (P < . 01) average pH values than the Hampshires. There was some indication within each breed that firmer loins and hams and higher muscle pH values were associated with carcasses that had lower yields of the 4 lean cuts. Hams and loins of both breeds were firmer (P < . 01) and darker in color from carcasses that contained more marbling in the longissimus dorsi muscle. Firmness and color of loins were not related to rate of gain for either breed. Feed efficiency was positively (P < . 01) associated with firmer and darker loins of the Durocs, but a low negative relationship was observed between these same factors for the Hampshires. Firmer and darker color loin chops from the Hampshires were less tender, while the softer and lighter color chops from the Durocs were less tender.