Characterization of loin shape from Duroc and Duroc composite finishing gilts
2011
Abstract Gilts (n = 45) were used in this study to characterize the effect of genotype on loin characteristics and quality over the length of the loin. Three diverse genotypes included a high quality Duroc line (A), a Duroc based composite line selected for lean growth (B), and an F1 cross of the two (C). After harvest, bone-in loins were removed from the carcass and cut perpendicular to the backbone at the 5th/6th rib, 7th/8th rib, 10th/11th rib, last rib, midlumbar, and the loin/sirloin juncture. Quality measurements were obtained at the 5th/6th rib, 10th/11th rib, and the loin/sirloin juncture. Digital images were taken of each surface (n = 6) and analyzed for the determination of loin muscle area (LMA), muscle width, muscle depth (at three locations across the loin face), and fat depth. The average loin depth was calculated and used to calculate the loin depth:width ratio as an indication of loin shape or conformation. Loins from line A had the lowest (P
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