Better Marbling is Possible — Through Both Genetics and Feed

Canadian producers know that marbling (the fat running through the meat) makes pork more tender and flavourful. But how do you reliably increase it? Researchers from CCSI and CDPQ studied 6,000 Duroc pigs across Canada to find out. They tested two approaches: selecting boars with high genetic potential for marbling, and using a special low-lysine diet designed to encourage fat development in the loin. Both strategies worked. The special feed boosted loin marbling noticeably, though it also added backfat and slightly slowed growth. Selecting high-marbling boars increased marbling without any negative effects on growth or carcass quality. The best results came from combining both strategies. Pork from pigs bred for high marbling and fed the special diet scored highest for tenderness and overall eating quality in taste panel evaluations. For producers targeting premium pork markets, this research shows that pairing smart genetics with targeted feeding is a practical path to better eating quality.