Influence of Duroc sire lines on carcass and meat quality traits of commercial crossbred pigs
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Abstract
Carcass and meat quality traits of commercial crossbred pigs which came from two Duroc sire lines were investigated. New and old Duroc sire lines were used to produce three-way cross-bred commercial finishing pigs (Duroc x Large White x Landrace). Five castrated male and five female pigs from each pig sire line were selected and slaughtered. The carcass and meat quality traits were measured and analysed. The offsprings from imported Duroc sire line had significantly lower cold carcass percentage and body fat percentage, but significantly higher bone percentage than those from in-country herd Duroc sire line. There was not significantly difference in meat quality traits between two sire lines. Castrated male pigs had higher marbling score than females.
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