Modern pork production has focused on growth, leanness, fat deposition, and feed efficiency, but EU consumer demand is shifting toward higher quality, more tender, and flavorful cuts, and hence greater emphasis on carcass composition and meat quality. Improving meat quality traits genetically is challenging, because traits like pH, tenderness, intramuscular fat, and meat color are hindered by the inability to record meat quality trait phenotypes on selection candidates. Therefore, genetic markers or indicator traits measured during an animal’s lifetime could be valuable for genetic improvement of meat quality in pigs. This study explores if there is genetic variation of meat quality traits in a Duroc sire line and if the blood metabolite profile can be used as an indicator for meat quality in this population.

Read the full article in the Journal of Animal Science.