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. 2017 Jan 25;11(9):1427–1439. doi: 10.1017/S175173111600286X

Figure 2.

Figure 2

Sensorial meat quality in the loin evaluated on a 0 to 10 scale (none to very high) in pigs from a low residual feed intake (RFI) line (LRFI, n=60) and a high RFI line (HRFI, n=57) after seven generations of selection. Red colour intensity and marbling intensity were appreciated on raw meat, the other traits were appreciated on cooked meat (dry heat for 10 min at 250°C and then humid heat at 100°C up to a core temperature of 80°C). †0.05<P<0.1, *P<0.05, **P<0.01, ***P<0.001. Adapted from Faure et al. (2013).