Breed Effects of Terminal Sires on Carcass Traits and Meat Quality in Commercial Pig Industry

In the present study, to determine the effects of terminal sire strains, carcass characteristics, yields of retail cut, and meatquality of 425 pigs were examined. Terminal sires were divided into five strains (D1, D2, B1, B2, and BD) based on thecountries of origin and breeds. The strains D1 and D2 showed high grade 1+ appearance ratios and strains B1, B2, and D1showed high appearance ratios of carcass yield grade A. As for the real retail cut yields of meat, strain D1 showed large realretail cut yields of meat in shoulder, rib, fore leg, loin, belly, tenderloin and hind leg. Moisture contents were significantlyhigher in strain B1, and protein and fat contents were significantly higher for strain D1 than in the other strains (p