Impact of Genetic and Feeding Effects on Carcass Traits and Meat Quality of Pigs
A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Pigs".
Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 6542
Special Issue Editors
Interests: breeding management; genetic improvement; native farm breeds; critical thinking development in health sciences
Special Issues, Collections and Topics in MDPI journals
Interests: meat quality; genetic influences in meat quality; genetic improvement
Special Issues, Collections and Topics in MDPI journals
Interests: food quality and food safety; sanitary inspection; meat quality
Special Issue Information
Dear Colleagues,
Meat quality is affected by multiple factors, both intrinsic to the animal or resulting from environmental or production-related effects. The animal genetics affect the growth rate, fat deposition and muscle mass. As modulated by management decisions, those effects are combined to determine the age at slaughter and the carcass’ composition. In addition, feeding has a great impact on some meat physicochemical parameters (chemical composition, texture, color, etc.), nutritional value and sensory properties of meat, therefore impacting the quality of the final product.
For the last few decades, the genetic influences on pork meat and carcass’ quality have drawn the attention of the scientific community, its study driving to the use of potential genetic markers in pig selection schemes and breeding programs. Particularly in non-industrial production systems, studies have been carried out on alternative feeding strategies to enhance meat quality and carcass traits, endorsing the economy of farms and meeting consumers’ expectations.
Lastly, but not with minor importance, meat quality conditions may also influence the shelf life and its safety characteristics. Meat quality is a composite concept that may be subject to biased opinions, by consumers, retailers, or industry.
This Special Issue intends to focus on the genetic effects on the carcass’ traits and the technological and sensory quality of meat in pigs.
Prof. Dr. Rita Payan-Carreira
Prof. Dr. Jose Manuel Lorenzo Rodriguez
Prof. Dr. Alexandra Esteves
Guest Editors
Manuscript Submission Information
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Keywords
- meat quality traits
- carcass composition
- genetic markers
- genetic analysis
- genetic mapping
- quantitative trait loci
- breed comparison
- heritability
- feeding effects