Greater insight into meat quality parameters
In 2019 we completed a project to add insight to carcass quality together with Danish Technological Institute. Through this project we made CT scans on a number of pig cadavers which provided us with greater knowledge on the animal bone structure, body posture and meat quality. Now we were able to determine how genetic affected animal bone structure, body posture and meat quality and how to breed more accurately for new traits within these categories.
The project was a test and is currently not running routinely.
The usage of innovative technologies and scientific sources contributes to development in our breeding program.
