Researchers identify genetic traits in pigs to help deliver tastiest meat

IRISH researchers have identified genetic traits in pigs that can be used to ensure the tastiest, healthiest pigmeat is delivered to consumers.

The NUIG, Teagasc and UCD researchers have developed advanced molecular techniques that link specific pig genes/proteins with meat quality traits such as drip loss, tenderness and intramuscular fat. If potential production and Irish pig herd quality gains are achieved, this research could lead to a significant boost for the Irish pigmeat industry.

There is considerable interest from pig breeders and meat processors in the findings, which could be of huge benefit in the selection of the optimum animals for meat production and, ultimately, ensuring the best tasting meats reach the market.