Steven Lonergan Iowa State University

Publish Date: December 21, 2017

Feed is the largest cost in pork production; therefore, improving finisher pig feed efficiency can increase producer profitability. Improving feed efficiency can support industry competitiveness, decrease the demand on global feed resources, and complement environmental sustainability. Selective breeding for residual feed intake (RFI) shows promise in meeting these increased demands. However, it is important to balance the benefits of feed efficiency selection with the pig’s feeding behavior and performance. Therefore, this factsheet will discuss feeding behavior and performance research on RFI selection conducted at Iowa State University.

Publish Date: April 6, 2012

Reviewed June 2020 The properties of fresh and processed pork are dependent on factors related to composition of the product such as moisture, lipid and protein content. It is important to recognize, however, that it is not just the amount of these components, but rather the characteristics of protein, lipid and water that are responsible for differences in pork color, texture, water holding capacity and tenderness. In many cases, it is the proteins in pork that are primarily important in the variations that are observed in these traits. The state and nature of proteins are primarily responsible for pork color, pork texture, pork tenderness and water holding capacity.