A national project is underway in order to determine the amount of intramuscular fat in Durocs and determine an Estimated Breeding Value. This, in turn, will help producers tailor the amount of fat or marbling to meet their customers’ needs
by DON STONEMAN
On a swelteringly hot summer morning, Mount Elgin breeder Simon VanDyk and his son David herd market weight Duroc pigs one at a time onto a scale for weighing and then into a crate where each animal has the full attention of Ontario Swine Improvement technician Chris Crump.