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Selection for improved growth efficiency has the potential to alter meat co mposition and meat quality. The objective of this study was to determine the extent to which sel e tion for reduced residual feed intake (RFI) affects pork composition and quality. In order t achieve this, pork composition and meat quality traits were compared between a line sele ct d for reduced RFI over five generations (select) and a randomly selected control line (control). Residual correlations between RFI and pork composition and quality traits were a lso evaluated. In the evaluated group of Yorkshire gilts (select = 80, control = 89), gil ts from the select line had 0.052 kg lower RFI per day. Gilts were harvested at ~114 kg, and the boneless loins were collected at 24 h postmortem. Back fat and loin eye depth were c ollect d off the midline at the last rib region using the Fat-O-Meater. Quality attr ibutes were measured at 2 d postmortem. Drip loss and water holding capacity were measured i n duplicate. Hunter L, a, and b values were measured in triplicate on two chops. Qualit y scores were assigned by a 3 member panel. Intramuscular lipid and moisture content wer e determined. Desmin degradation was measured at 2 and 7 d postmortem. Purge, cook loss, sensory traits, and star probe texture were measured at 7-10 d postmortem on cooked c h ps.

Effect of selection for reduced residual feed intake on composition and quality of fresh pork