Breeding for meat quality in pigs

R. Hovenier

Research output: Thesisinternal PhD, WU


<p>The aim of this study was to investigate the possibilities of improving pig meat quality by selection. Therefore, literature is reviewed to determine the meat quality traits to be used and genetic parameters of those meat quality traits are calculated. A method is described to obtain marginal- income functions and economic values of meat quality traits. At last, consequences of including meat quality in the breeding goal for the various tiers of the pig meat production chain are analyzed. It is concluded that there are possibilities to improve meat quality by selection. Three strategies to improve meat quality by breeding are described. Effects of the various strategies on the genetic improvement of both production and meat quality traits are examined. Which strategy has to be used will depend on the current levels of the meat quality traits of the commercial pigs.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Brascamp, E.W., Promotor, External person
  • Kanis, E., Promotor, External person
Award date23 Jun 1993
Place of PublicationS.l.
Print ISBNs9789054851295
Publication statusPublished - 1993


  • pigmeat
  • pigs
  • animal products
  • composition
  • properties
  • selective breeding


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