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5.79 Jamie Frazer Manitoba Prarie 5.03 Harold Engle Prince Edward Island Atlantic 5.6 Dionis Lloyd Quebec Quebec 4.98 Dionis Lloyd Quebec Quebec 7.72 Dionis Lloyd Quebec Quebec 1.99 Heather Jas British Columbia West 6.07 Jim Kriz Ontario Ontario 6.35 Russell Applegate Ontario Ontario 8.99 Charlotte Melton Northwest Territories Northwest Territories 3.92 Naresj Patel Ontario Ontario 110.2 Ken Dana Alberta West 4.62 Adam Bellavance Alberta West 8.94 Adam Bellavance Alberta West 5.26 Noel Staavos Quebec Quebec 5.5 Noel Staavos Nova Scotia Atlantic 8.99 Amy Hunt Saskachewan Prarie 0
glycolytic potential (thought to be an indica- (compounds from the feed source deposit in tor of the RN- allele) than Hampshire or the meat) or indirectly (primarily by increas- Hampshire crossbred pigs. High glycolytic ing fatness). Feeding fish byproducts, raw potential values were associated with lower soybeans, canola oil, and meal can result in pH, poorer WHC, higher cooking loss, and undesirable flavors in meat (Melton 1990). paler color. Pork fat is more likely to be affected by alter- Meat derived from pigs of these very dif- ation of dietary fat source than is beef fat ferent genetic backgrounds does differ in because pigs have little capacity to biohydro- quality characteristics (Brewer et al. 2002). genate unsaturated fats, depositing them in Ellis et al
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