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Effect of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs sourced from a commercial processing facility
The objective was to quantify the effect of marketing group (MG) on variability of pork primal quality. Pigs (N=7,684) were slaughtered in 3 MGs from 8 barns. Pigs were from production programs focused on lean growth (MG 1: n=1,131; MG 2: n=1,466; MG 3: n=1,030) or superior meat quality (MG 1: n=929; MG 2: n=1,559; MG 3: n=1,569). Data were analyzed as a split-plot design to test production program and MG. The Levene’s test was used to determine differences in MG variability. Carcass composition, VISNIR predicted slice shear force (SSF), subjective loin quality measures, and iodine values were collected on all carcasses. In-plant loin and belly quality analyses were randomly conducted on 52.0% and 47.5% of the carcasses, respectively. Loins and hams from selected carcasses (N=864; 10% of population target) were collected for SSF analysis and processed ham characteristics. Quality pigs from MG3 had a lighter HCW and belly weight than quality pigs from MGs 1 and 2 (P≤0.03). Pigs from MG 1 were fatter (P=0.04) than pigs from MG 3, but MG 2 was not different (P≥0.27) from other MGs. Loin depth and percent lean were not different among MGs (P≥0.23). Variability (P≤0.01) differed among MGs for HCW, fat depth, and percent lean. Loin depth variability was similar across all MGs (P=0.20). Iodine value means (P=0.10) and variability (P=0.07) were not affected by MG. No belly quality measures were affected by MG (P≥0.10). Selected ham weights before and after skin removal were lighter in lean MG 1 than lean MGs 2 and 3 and were lighter in quality MG 3 than quality MGs 1 and 2 (P<0.01). Loin marbling, VISNIR predicted SSF, and measured SSF were not different due to MG (P≥0.39). Lean pigs from MG 3 had a heavier inside ham weight than lean MG 1 and quality MGs 2 and 3 (P≤0.05). Lean MG 3 had a heavier outside ham weight than lean MG 1 and quality MG 3 (P<0.01). Within MG 3, green weight and netted boneless weight were heavier in hams from lean pigs than quality-focused pigs (P≤0.05). Cured color was darker in MG 3 than MGs 1 and 2 (P<0.01). Use of MGs did not control variability in carcass composition. Although MG had no effect on loin or belly quality, it did alter cured ham color. Differing genetic selection focus impacted the weight of primals within MGs. Supported by National Pork Board Grant #14-221.
Keywords: composition, marketing group, quality