Comparison of meat quality of loins and butts in different two-way crossbred pigs

Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico available in Korean market. Ibérico showed significantly higher fat content, yellowness (CIE b*), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Ibérico breed, but stearic acid (18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4) were higher in Berkshire sows as compared to the other breeds, atherogenicity and thrombogenicity indexes were significantly lower in Berkshire sow. Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher taurine and free amino acids compared with the others. Ibérico also showed significantly greater lipid oxidation, lower antioxidant capacity, and higher hypoxanthine contents, whereas the Berkshire had higher inosine-5’-monophosphate and lower K-index value as compared to the Ibérico. The breed did not impart any significant effect on the size and density of muscle fibers. Thus, quality characteristics of Boston butt varied from breed to breed, and certain consumer preferences for Ibérico can be explained, in part, by the unique quality characteristics imparted by higher contents of intramuscular fat, oleic acid, and free amino acids.

The effects of breed and gender on meat quality of Duroc, Pietrain, and their crossbred

This study evaluated the effects of breed and gender in Duroc (D), Pietrain (P), and crossbred (DP) pigs. Loin samples were collected from D (n = 79), P (n = 42), and DP (n = 45) pigs. Intramuscular fat content was significantly lower in P (p < 0.001), and pH was lowest in DP pigs (p < 0.001). Gilts had higher intramuscular fat (IMF) and pH values than did castrated males (p < 0.05). Water-holding capacity was lower in DP pigs than that in D and P pigs (p < 0.001). Shear force in DP pigs was higher than that in D and P pigs (p < 0.001). Lightness and yellowness of meat in DP pigs was increased compared with coloring of P pig meat (p < 0.01). Meat from DP pigs was redder compared with meat from in D and P pigs, and it was higher in gilts than in castrates (p < 0.001). The C16:0 content was lower in P and DP pigs than in D pigs (p < 0.01). C18:2 content was higher in P and DP pigs than in D pigs (p < 0.001). Unsaturated and saturated fatty acids increased in P pigs compared with levels in D pigs (p < 0.05). Our results suggest that meat quality can be controlled by crossbreeding to increase or reduce selected properties. This study provides the basic data on the meat characteristics of F1 DP pigs. Thus, further study should be conducted to estimate the meat quality of various crossbreeds.

Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower L* and b* values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.

Effect of ractopamine on digestible-lysine requirement for finishing barrows under thermoneutral conditions

The purpose of the present study was to determine the digestible-lysine (Lys) requirement in diets supplemented or not with ractopamine (RAC), so as to maximise performance and carcass characteristics for finishing barrows reared at thermoneutral conditions. In total, 128 high-lean commercial hybrid barrows with an initial bodyweight of 78.2 ± 4.3 kg were distributed in a completely randomised block design, in a 4 × 2 factorial arrangement (four Lys concentrations: 0.730%, 0.830%, 0.930% and 1.030% and two RAC inclusions: 0 and 10 mg/kg), with two animals per pen and eight pens per treatment. Lys concentrations tested significantly (P &lt; 0.05) affected digestible-lysine intake, and the absolute (g) and relative (%) lean meat content, regardless of RAC inclusion. When diets were RAC-supplemented, feed conversion rate of animals was improved and, in addition, final bodyweight, daily bodyweight gain, loin eye area, loin eye depth, and absolute (g) and relative (%) carcass lean meat content increased (P &lt; 0.05). RAC inclusion also decreased (P &lt; 0.05) backfat thickness and the colour values a* and b* of finishing pigs. Therefore, on the basis of our results, it can be inferred that the best performance and carcass characteristics for finishing barrows reared at thermoneutral conditions were obtained at 1.030% and 0.730% Lys respectively, corresponding to an estimated daily Lys intake of 34.3 g and 24.2 g, independently of the diet RAC concentration.

Integrative Analysis of Metabolomic, Proteomic and Genomic Data to Reveal Functional Pathways and Candidate Genes for Drip Loss in Pigs

The aim of this study was to integrate multi omics data to characterize underlying functional pathways and candidate genes for drip loss in pigs. The consideration of different omics levels allows elucidating the black box of phenotype expression. Metabolite and protein profiling was applied in Musculus longissimus dorsi samples of 97 Duroc × Pietrain pigs. In total, 126 and 35 annotated metabolites and proteins were quantified, respectively. In addition, all animals were genotyped with the porcine 60 k Illumina beadchip. An enrichment analysis resulted in 10 pathways, amongst others, sphingolipid metabolism and glycolysis/gluconeogenesis, with significant influence on drip loss. Drip loss and 22 metabolic components were analyzed as intermediate phenotypes within a genome-wide association study (GWAS). We detected significantly associated genetic markers and candidate genes for drip loss and for most of the metabolic components. On chromosome 18, a region with promising candidate genes was identified based on SNPs associated with drip loss, the protein "phosphoglycerate mutase 2" and the metabolite glycine. We hypothesize that association studies based on intermediate phenotypes are able to provide comprehensive insights in the genetic variation of genes directly involved in the metabolism of performance traits. In this way, the analyses contribute to identify reliable candidate genes.

Quality Characteristics and Composition of the Longissimus Muscle from Entire and Castrate Elk in Korea

The objective of the research was to determine the chemical composition as well as the physicochemical properties of the longissimus muscle from Korean entire and castrate elk. Twelve elk stags were raised and fed on concentrate with ad libitum hay. All animals were equally divided into castrated and non-castrated (entire) males, and slaughtered at 5 year of age. It was found that entire elk, in comparison with castrate elk, had higher content of moisture and lower content of fat (p<0.05). Compared with entire males, the castrates had lower pH and shear force values (p<0.05). However, castrates had higher L*, a*, and b* values compared with entires (p<0.05). An analysis of the fatty acid profile revealed that the muscles of entire and castrate elk had the most abundant concentrations of the following fatty acids: palmitic acid (C16:0) of the saturated fatty acid, and oleic acid (C18:1n-9) of the unsaturated fatty acid. The entire elk contains higher proportions of linoleic acid (C18:3n6), eicosenoic acid (C20:1n9), and arachidonic acid (C20:4n6) (p<0.05). Cholesterol content in elk was not affected by castration. The predominant free amino acid was glutamic acid related to umami taste. It is apparent that the castrate animals carried higher content of histidine, isoleucine, and leucine than those of the entire group (p<0.05). In this study, it was concluded that venison quality of elk is affected by castration and these results can provide fundamental information for venison production.

Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire×Landrace×Duroc (YLD) and Yorkshire×Berkshire×Duroc (YBD). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at 0°C for 24 h in a chilling room, the ham portion of the carcasses were cut and processed by dry-curing for physico-chemical analyses. While the moisture and crude protein contents of dry-cured ham were higher in YLD than in YBD, crude fat and ash content were higher in YBD (p<0.05). The salt contents of ham from YBD were higher than those from YLD (p<0.05). YBD ham samples showed a higher L* and b* values than those from YLD, while YBD ham showed lower a* value (p<0.05). Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of YLD hams were lower than those of YBD samples (p<0.05). Hardness, gumminess, chewiness, and shear force values of YBD ham were higher than those of YLD sample (p<0.05). Saltiness was significantly higher in YBD ham than in YLD samples (p<0.05). YLD ham displayed a superior quality than YBD. Considering the meat quality parameters of two-way crossbred ham, YLD hams could be more suitable for the production of dry-cured products.