Genetic but not lean grade impact on growth, carcass traits and pork quality under organic husbandry

Abstract

Abstract Organic pig production may be conducted with different genetic types and the carcass outcome can differ in fatness content, however, the contribution of each effect to meat quality characteristics is not well established. The objective of this study was to evaluate two genetic types (Duroc x (Gascon x Duroc), Duroc-sired vs. Pietrain x (Landrace x Large White), Pietrain-sired) slaughtered at a different weights to achieve similar target carcass fatness (90\u202fkg or 105\u202fkg of body-weight, respectively), and the effect of two carcass lean grades (