More value from every carcass: genetics, meat science and pork quality
A terminal boar decision is made long before the pig reaches the slaughterhouse. But its effect is still visible at the end of the chain: in carcass weight, lean percentage, loin depth, backfat, primal yield, meat quality and consistency.
For European farmers, value is not only created during growing and finishing. It is also created at the plant, in processing and in the final pork product. A pig that grows well but does not meet carcass or quality expectations can still leave value behind.
PIC’s value proposal in terminal genetics is built around this full-chain view. Genetics create the potential. Meat science defines what should be measured. Commercial data and services help turn that potential into practical value.
The terminal boar influences the value of every market pig
The terminal boar contributes half of the genetics of every market pig. That makes the sire choice one of the most powerful decisions in the production chain. It influences not only growth and feed efficiency, but also carcass type, group consistency and value after slaughter.
This decision should not be treated as routine. The boar used today can influence thousands of pigs tomorrow. When the genetic level is higher, the economic impact is multiplied across many animals.
“A boar can have around ten thousand offspring and can have an enormous influence on the economic results of our customers.”
– Eduardo Rodríguez Sierra
That influence is especially important for carcass and pork quality. Traits such as lean meat, loin depth, backfat, primal cuts, pH, tenderness and intramuscular fat are not added at the end. They are partly built into the pig from the start.
PIC connects the terminal sire decision with the value expected later in the chain. The objective is not just to produce pigs that perform in the barn. The objective is to produce pigs that also meet carcass specifications and support pork quality.
Carcass value starts with measurable traits
Carcass value is practical. It is measured in kilos, millimetres, percentages and saleable cuts. Hot carcass weight, lean percentage, backfat, loin depth, yield and primal value all influence how much value can be captured from the animal.
For the farmer, these traits affect the final result. For the slaughterhouse, they determine how efficiently the carcass can be processed and how much valuable product can be sold.
“Improving carcass quality is essential because the slaughterhouse is, in a way, the final customer. Quality, quantity, high carcass yield, high weights of primal cuts and not only carcass quality but also meat quality are fundamental economically throughout the pork production chain.”
– Juan Manuel Herrero
PIC selects for carcass value through specific traits. Lean percentage, loin depth, backfat and primal yields are part of the value equation. The goal is to increase saleable product while keeping the pig efficient, robust and suitable for the production system.
Different sire lines may emphasise different carcass strengths, but the principle is the same: measure the traits that create value and improve them in a balanced way.
“At PIC, we have many terminal boar lines. So the customer has to think about what their priority is. It could be growth, meat quality or conversion. And depending on those priorities, they would choose the appropriate terminal boar.”
– Eduardo Rodriguez
This example shows the logic behind the programme. Carcass value is not only about lean meat percentage. It is about the right combination of lean, muscle, fat, primal cuts and uniformity for the customer receiving the pigs.
Meat quality connects genetics with the final pork product
Carcass value decides how much usable product the chain can extract. Meat quality influences how that product performs in processing, retail and consumption.
High-quality pork is linked to ultimate pH, colour, marbling or intramuscular fat, tenderness, water-holding capacity and drip loss. These traits affect appearance, processing performance and eating experience. They are also important because different pork segments value different quality profiles.
PIC’s approach is to define the desired pork outcome and then select for the traits that support it. In some markets, higher intramuscular fat and backfat are relevant for cured products. In others, lean percentage, loin depth or processing quality are more important. The breeding goal must reflect the value chain, not just the live pig.
“The producer gave us feedback that he needed more fat, more intramuscular fat, more backfat to cure hams. So we changed the genetic programme, created what we call the HMQ — High Meat Quality — index and progressively increased the meat-quality data, backfat and intramuscular fat.”
– Juan Manuel Herrero
This is a practical example of meat science guiding genetics. The product was adapted to a specific pork-quality requirement through a clear selection focus and consistent measurement of the relevant traits.
“In the PIC800, at carcass level, mainly the primal cuts are measured, but meat quality also comes into play. We improve intramuscular fat, tenderness and pH, which is directly related to several aspects of meat quality, colour and drip loss.”
– Juan Manuel Herrero
This example shows the broader value of the approach: pork quality can be measured, included in genetic evaluation and improved over time. This helps farmers contribute to a stronger pork chain, while continuing to improve production efficiency.
Meat science and services help realise genetic potential
Genetics creates potential, but pork quality is also influenced by what happens before and after slaughter. Feed withdrawal, loading, transport, lairage, stunning, bleeding, chilling and carcass handling can all affect the final product.
This is where PIC’s meat-science services add value. The PIC Pork Quality Blueprint provides practical guidance on handling and processing factors that influence quality. The PIC Pork Quality Compass™ programme helps plants assess pork quality objectively and compare results through an anonymous benchmark. These tools help identify where quality is protected and where value may be lost.
Innovation is making this connection more precise. PIC’s Pork Chop Studio uses computer vision and deep learning to evaluate pork-quality traits with greater consistency. High-resolution loin images can support measurement of marbling, loin dimensions, pH and colour. In the future, this type of technology could help connect objective pork-quality data with consumer eating preference.
Commercial data also links breeding decisions with real farm and slaughter conditions.
“The GNX programme allows you to measure, in a precise and direct way, traits that are very important from the economic point of view for slaughterhouses, in animals directly related to the selection candidates.”
– Juan Manuel Herrero
This is the difference between supplying genetics and building value. PIC combines terminal sire genetics, carcass and pork-quality measurement, commercial data, meat science and technical services. The aim is to help customers produce pigs that perform in the barn, deliver value at the plant and support quality for the final pork customer.
More value from every carcass
The terminal boar decision is made at insemination, but its value is tested months later: at slaughter, in processing and in the final pork product.
PIC’s approach to carcass value and pork quality brings together the elements needed for that result: genetics selected for economically relevant traits, meat-science expertise, commercial data, objective measurement tools and services that help the chain realise genetic potential.
For European farmers, this means looking beyond growth alone. The pig of tomorrow must grow efficiently, finish consistently, deliver valuable carcasses and support pork quality. That is how more value is created from every pig — and from every carcass.
Watch the full interviews with PIC experts and partners to hear how terminal sire genetics, carcass quality, meat science and pork-quality services come together to create more value across the pork chain.
