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Bulletin No. 20 - Winter 2004
MiscelleanousProduction
LEBRET B
Conséquence de la rationalisation de la production porcine sur les qualités des viandes [consequence of pig production rationalization on meat quality].
Productions animales, 2004, Volume 17, Nº2, 79-91
Currently, pork is the most consumed meat in France and pig production has doubled since the 60s through a rationalization of production. Modern herds have now increased performance regarding litter size, growth rates and lean tissue deposition thanks to high levels of herd health and particular care to nutrition. However, has the increase in pig production influenced negatively meat quality in France? The study of the various meat quality parameters denies it. Lean tissue deposition has been improved, the genes with major influence on meat quality (HAL, RN) have been identified and genetic improvement has been achieved. No meat quality deterioration seems thus associated with the increased pig production in France.
