Effects of supplemental magnesium aspartate and short-duration transportation on postmortem meat quality and gene expression of µ-calpain and calpastatin of finishing pigs

Is Magnesium Supplementation an Effective Nutritional Method to Reduce Stress in Domestic Pigs? A Systematic Review

In commercial pig production, stressful events are common and can have detrimental impacts on the pig's health and welfare, as well as on the performance of the farm. Supplementary magnesium may reduce stress, and subsequent harmful and aggressive behaviors, that occur during stressful events, such as regrouping. However, reports on the efficacy of this treatment are mixed. We aimed to systematically review the studies in which magnesium was given to pigs to examine the effects on measures of stress. Of the 16 studies included in the final corpus, 10 reported at least one statistically significant beneficial effect of supplementary magnesium on reducing stress. However, two studies found that magnesium significantly increased stress suggesting supplementary dietary magnesium may be harmful in some cases. Overall, there are a limited number of studies investigating the possible effect of magnesium on reducing stress in pigs, and although results were varied, the majority found beneficial effects of supplementary magnesium.

Proteomic changes of the porcine skeletal muscle in response to chronic heat stress

BACKGROUND

Heat stress (HS) has an adverse effect on meat quality; however, the underlying molecular mechanisms altering meat quality due to muscle responses to stress remain unclear. Sixteen castrated male crossbreeds between Landrace × Yorkshire sows and Duroc boars (79.00 ± 1.50 kg body weight) were exposed to either thermal neutral (22 °C, n = 8) or HS (30 °C, n = 8) conditions for 3 weeks. Subsequently, the longissimus dorsi (LD) muscle of all pigs was assayed for meat quality parameters and proteome analysis.

RESULTS

HS decreased post mortem (24 h) pH and intramuscular fat, changed ultimate L*, a* and b* values and increased drip loss and shear force. Proteome analysis of the LD was conducted by two-dimensional gel electrophoresis and mass spectrometry. A total of 23 differentially expressed proteins were identified, of which three were verified by western blotting analysis. The identified proteins were involved in six types of biological process: carbohydrate metabolism, myofibrillar and cytoskeleton structure, stress response, antioxidant and detoxification, calcium binding and cellular apoptosis. Interestingly, HS induced higher levels of heat shock protein, antioxidants and calcium binding proteins, which are involved in the mechanisms of defense and homeostasis.

CONCLUSION

The results indicate that HS-induced changes in the expression of myofibrillar proteins, glucose and energy metabolism-related proteins, heat shock protein and antioxidant enzymes might, at least partly, contribute to increase in meat tenderness. These findings will provide the foundation for developing future mitigating solutions and preventative therapies to reduce the detrimental effects of chronic HS on muscle function, metabolism and meat quality. © 2017 Society of Chemical Industry.

Birth weight alters the response to postnatal high-fat diet-induced changes in meat quality traits and skeletal muscle proteome of pigs

Low birth weight (LBW) exerts persistent effects on the growth and development of offspring. The present study was conducted to test the hypothesis that LBW alters the response of pigs to high-fat (HF) diet-induced changes in meat quality and skeletal muscle proteome. Normal-birth weight (NBW) and LBW piglets were fed a control diet or a HF diet from weaning to slaughter at 110 kg body weight. Most of the meat quality traits were influenced by LBW. Meat quality analysis revealed that LBW piglets had a greater ability to deposit intramuscular lipids than their heavier littermates when fed a HF diet. Increased shear force, lower pH45min and drip loss were observed in the skeletal muscle of LBW piglets compared with NBW piglets. Proteomic analysis revealed forty-six differentially expressed proteins in the skeletal muscle of LBW and NBW piglets fed the control diet or HF diet. These proteins play a central role in cell structure and motility, glucose and energy metabolism, lipid metabolism, and cellular apoptosis, as well as stress response. Of particular interest is the finding that LBW altered the response to HF diet-induced changes in the expression of proteins related to stress response (heat shock protein) and glucose and energy metabolism (pyruvate kinase, phosphoglycerate mutase, enolase and triosephosphate isomerase). Taken together, our findings revealed that the HF diet-induced changes in the expression of glucose and energy metabolism-related proteins varied between NBW and LBW piglets, which provides a possible mechanism to explain higher intramuscular fat store in LBW pigs when fed a HF diet.

Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality

Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted. The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.