Nutritional Manipulation of Pork Quality: Current Opportunities

The pork industry is naturally segmented into producers, packers and retailers. The question is what can producers do to produce pigs that will yield pork that consistently meets market demands? What are market demands? Previous demands for leaner meat have driven the reduction of fat in pork and consumer demand for “normal” pork has driven selection of pigs without the halothane gene and now the RN gene. Current demands are for “normal” pork to meet domestic and export consumption and to meet specialized markets (ex. darkerfirmer pork, highly marbled pork or organic pork). Markets drive demand and demand is the impetus for change but opportunities for change may not always be easily identified or implemented and may require integrated industry approaches. Quality pork is the combined result of genetics, nutrition, production management, transportation, slaughter, processing and retailing practices, and each share responsibility in the quality of the final product.