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Marcos B, Quinteiro P, Albano-Gaglio M, Muñoz I, Claret A, Guerrero L, Lloret E, Tejeda JF, Font-I-Furnols M. Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact. Meat Sci 2024; 217:109627. [PMID: 39141968 DOI: 10.1016/j.meatsci.2024.109627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 07/17/2024] [Accepted: 08/08/2024] [Indexed: 08/16/2024]
Abstract
Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact. The research compared three packaging solutions: modified atmosphere packaging (MAP1: 70:30% O2:CO2, MAP2: 30:40:30% O2:CO2:N2) and vacuum skin packaging (VSP) for pork bellies with low (LF: 16.07 ± 1.87%), medium (MF: 37.39 ± 4.41%), and high fat content (HF: 57.57 ± 2.36%). Samples packaged in VSP exhibited the longest shelf life (13-14 days) with lower purge and reduced fat and colour oxidation compared to MAP-packaged samples for all studied belly types. Nonetheless, the impact of MAP on shelf life depended on the belly type. HF bellies, with lower proportions of unsaturated fatty acids, showed less purge, and greater colour and fat stability, resulting in a longer shelf life compared to LF and MF bellies. LF and MF bellies in MAP2 showed the shortest shelf life (around 6 days), followed by LF and MF in MAP1 (around 7-8 days). Life Cycle Assessment indicated VSP generally as the most environmentally favourable option for LF and MF bellies, whereas for HF bellies, the choice among the three packaging solutions depended on the specific impact category under consideration.
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Affiliation(s)
- Begonya Marcos
- IRTA, Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain.
| | - Paula Quinteiro
- CESAM-Centre for Environmental and Marine Studies, Department of Environment and Planning, University of Aveiro, 3810-193 Aveiro, Portugal
| | | | - Israel Muñoz
- IRTA, Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Anna Claret
- IRTA, Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Luis Guerrero
- IRTA, Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Elsa Lloret
- IRTA, Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | | | - Maria Font-I-Furnols
- IRTA, Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
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2
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Schiavon S, Toscano A, Giannuzzi D, Carnier P, Faggion S, Cecchinato A, Malgwi IH, Halas V, Gallo L. Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham. Food Res Int 2024; 188:114450. [PMID: 38823835 DOI: 10.1016/j.foodres.2024.114450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
This study aimed at assessing the effects of two infra-vitam traits, specifically the slaughter weight (SW) and the ultrasound backfat depth (BCKF) on several post-mortem and quality traits of typical Prosciutto Veneto protected designation of origin (PDO) dry-cured ham. The trial was conducted on a population of 423 pigs fed using different strategies to generate a high variation in SW (175 ± 15.5 kg) and BCKF (23.16 ± 4.14 mm). All the left thighs were weighed at slaughter and the ham factory during the different processing phases. The fat cover depth of green trimmed hams was measured. Data were analyzed with a linear model including SW classified in tertiles, BCKF as a covariate, SW × BCKF interaction, sex, batch, and pen nested within batch. Our results highlighted that, for each 10 kg increase in SW, trimmed and seasoned ham weights increased by 0.76 and 0.54 kg, respectively. The increase in SW significantly reduced relative curing and deboning losses but did not affect ham fat cover depth and trimming losses. A rise in BCKF increased the ham fat cover depth and trimming losses and decreased the curing and deboning losses. Increases in SW and BCKF improved quality traits of the seasoned ham including fat cover depth, visible marbling, inner lean firmness, and fat color. These findings confirm the feasibility of increasing SW and BCKF, which will result in a reduction in the relative losses associated with the dry-curing process while improving the quality of the seasoned ham.
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Affiliation(s)
- Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Alessandro Toscano
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Diana Giannuzzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, Legnaro, I-35020 Padova, Italy.
| | - Sara Faggion
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, Legnaro, I-35020 Padova, Italy.
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Isaac Hyeladi Malgwi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Veronika Halas
- Department of Farm Animal Nutrition, Hungarian University of Agriculture and Life Sciences (MATE), Kaposvár Campus, Guba Sa ́ndor Utca 40, H-7400 Kaposvár, Hungary.
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
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3
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Albano-Gaglio M, Zomeño C, Tejeda JF, Brun A, Gispert M, Marcos B, Font-I-Furnols M. Pork belly quality variation and its association with fatness level. Meat Sci 2024; 213:109482. [PMID: 38471359 DOI: 10.1016/j.meatsci.2024.109482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/21/2024] [Accepted: 03/05/2024] [Indexed: 03/14/2024]
Abstract
Belly is a very popular pork cut composed of different layers of fat and muscle tissue. This work aims to investigate the effect of belly fatness on the morphological, mechanical (firmness) and compositional characteristics of fresh pork bellies and the distribution of the fat within the belly slice. A total of 182 bellies, selected to ensure variability of fatness, sexes and genotypes, were scanned by computed tomography (CT) to determine the fat content which, together with the genotype, led to the formation of 5 classes: F1 class below 26%, F2 class from 26% to 33.9%, and F3 class above 33.9% of fat content from common commercial crossbred pigs; F4 class with an average fatness of 47.3% from pure Duroc pigs; and last, F5 class with 62.6% average fat content from Iberian×Duroc pigs. The distribution of the fat in the central belly slice obtained by CT revealed important differences by region although the fat content was proportional to the overall fatness of the belly. Both belly weight and belly firmness increased with higher fatness. In bellies from common commercial pigs, an increase of SFA and MUFA and a decrease of PUFA as fatness increased was observed. This study highlights variations in belly characteristics among different fat classes, indicating considerable differences in the quality of bellies currently available in the market. This may influence producers and consumers acceptability such that fat content could be considered as a quality criterion to pre-classify bellies and better match the raw product with its final destination.
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Affiliation(s)
- M Albano-Gaglio
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - C Zomeño
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - J F Tejeda
- UEX- Escuela de Ingenierías Agrarias, Av. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - A Brun
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - M Gispert
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - B Marcos
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
| | - M Font-I-Furnols
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain.
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Minelli G, D’Ambra K, Macchioni P, Lo Fiego DP. Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium-Heavy Pigs. Foods 2023; 12:4106. [PMID: 38002164 PMCID: PMC10670070 DOI: 10.3390/foods12224106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
The effects of different dietary n-6/n-3 polyunsaturated fatty acids (PUFA) ratios and gender on key carcass traits, as well as the nutritional and technological quality of lipids in medium-heavy pig tissues have been poorly studied. To investigate the subject, 24 Large White, barrows and gilts, evenly divided into two groups of 12, were fed from 80 kg of live-weight (LW) until slaughter at 150 kg LW, either a high (9.7:1) (HPR) or low (1.4:1) (LPR) dietary n-6/n-3 PUFA ratio. On individual samples of longissimus thoracis muscle (LTM), subcutaneous (SF) and perirenal (PF) adipose tissues (ATs), the fatty acid (FA) composition was determined by gas chromatography, and lipid nutritional indices (LNIs) were calculated. The oxidative stability of meat was evaluated by determining the malondialdehyde content on raw and cooked (24 h postmortem) and refrigerated (8 days postmortem) LTM samples. The carcass traits did not vary between genders and diets. The LPR group showed a higher n-3 PUFA level and a lower n-6/n-3 PUFA ratio in all the tissues examined and better LNI, especially in the ATs. Diet did not affect the oxidative stability of meat. Gender did not influence the n-6/n-3 PUFA ratio, while barrows showed improvements in some LNI in ATs. Reducing the n-6/n-3 ratio in the diet of growing-finishing medium-heavy pigs improved the FA profile in all tissues and most LNI in ATs without impairing the oxidative stability of meat.
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Affiliation(s)
- Giovanna Minelli
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, 42122 Reggio Emilia, Italy;
- Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, P. le Europa, 1, 42124 Reggio Emilia, Italy
| | - Katia D’Ambra
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, 42122 Reggio Emilia, Italy;
| | - Paolo Macchioni
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, 40127 Bologna, Italy;
| | - Domenico Pietro Lo Fiego
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, 42122 Reggio Emilia, Italy;
- Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, P. le Europa, 1, 42124 Reggio Emilia, Italy
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Lan Q, Liufu S, Liu X, Ai N, Xu X, Li X, Yu Z, Yin Y, Liu M, Ma H. Comprehensive analysis of transcriptomic and metabolomic profiles uncovered the age-induced dynamic development pattern of subcutaneous fat in Ningxiang pig. Gene 2023; 880:147624. [PMID: 37422178 DOI: 10.1016/j.gene.2023.147624] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 07/03/2023] [Accepted: 07/05/2023] [Indexed: 07/10/2023]
Abstract
Enhancing meat production and quality is the eternal theme for pig breeding industries. Fat deposition has always been the focus of research in practical production because it is closely linked to pig production efficiency and pork quality. In the current study, multi-omics techniques were performed to explore the modulatory mechanisms of backfat (BF) accumulation at three core developmental stages for Ningxiang pigs. Our results identified that 15 differentially expressed genes (DEGs) and 9 significantly changed metabolites (SCMs) contributed to the BF development via the cAMP signaling pathway, regulation of lipolysis in adipocytes, and biosynthesis of unsaturated fatty acids. Herein, we found a series of candidate genes such as adrenoceptor beta 1 (ADRB1), adenylate cyclase 5 (ADCY5), ATPase Na+/K+ transporting subunit beta 1 (ATP1B1), ATPase plasma membrane Ca2+ transporting 3 (ATP2B3), ATPase Na+/K+ transporting subunit alpha 2 (ATP1A2), perilipin 1 (PLIN1), patatin like phospholipase domain containing 3 (PNPLA3), ELOVL fatty acid elongase 5 (ELOVL5) and metabolites like epinephrine, cAMP, arachidonic acid, oleic acid, linoleic acid, and docosahexaenoic acid existed age-specificeffects and played important roles in lipolysis, fat accumulation, and fatty acid composition. Our findings provide a reference for molecular mechanisms in BF tissue development and the optimization of carcass quality.
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Affiliation(s)
- Qun Lan
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China
| | - Sui Liufu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China
| | - Xiaolin Liu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China
| | - Nini Ai
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China
| | - Xueli Xu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China
| | - Xintong Li
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China
| | - Zonggang Yu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China
| | - Yulong Yin
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, PR China
| | - Mei Liu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China.
| | - Haiming Ma
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, PR China.
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Guo X, Li T, Lu D, Yamada T, Li X, Bao S, Liu J, Borjigin G, Cang M, Tong B. Effects of the Expressions and Variants of the CAST Gene on the Fatty Acid Composition of the Longissimus Thoracis Muscle of Grazing Sonid Sheep. Animals (Basel) 2023; 13:ani13020195. [PMID: 36670735 PMCID: PMC9855194 DOI: 10.3390/ani13020195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/20/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023] Open
Abstract
Fatty acid (FA) composition has an important impact on the nutrition and flavor of meat, and on consumer health, and is receiving more attention in the sheep industry. This study aimed to evaluate the relationship between the expression levels of the CAST gene and the FA composition in the longissimus thoracis (LL) muscle, to identify novel variants of CAST, and to perform association analysis with the FA composition in grazing Sonid lambs. The correlation results showed that high expression levels of CAST are correlated with better FA compositions and classes in LL. For association studies, the results showed that c.1210C>T and c.1437G>A in LD-M, and c.2097C>T mutations are associated with some compositions and classes of FA in the LL of grazing Sonid sheep. Two missense c.646G>C (G216R) and c.1210C>T (R404C) mutations were predicted to influence the Calpain_inhib domains of CAST. Thus, the correlation results and associated mutations are expected to be genetic selection markers for the FA composition and meat quality of grazing Sonid lamb muscle and provide new insights into sheep meat quality traits influenced by the ovine CAST gene.
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Affiliation(s)
- Xin Guo
- The State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot 010021, China
| | - Terigele Li
- Inner Mongolia Agriculture Animal Husbandry Fishery and Biology Experiment Research Centre, Inner Mongolia Agricultural University, Hohhot 010010, China
| | - Datong Lu
- The State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot 010021, China
| | - Takahisa Yamada
- Department of Agrobiology, Faculty of Agriculture, Niigata University, Niigata 950-2181, Japan
| | - Xihe Li
- The State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot 010021, China
| | - Siqin Bao
- The State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot 010021, China
| | - Jiasen Liu
- Institute of Animal Science, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
| | - Gerelt Borjigin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China
| | - Ming Cang
- The State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot 010021, China
- Correspondence: (M.C.); (B.T.)
| | - Bin Tong
- The State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot 010021, China
- Correspondence: (M.C.); (B.T.)
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Schiavon S, Malgwi IH, Giannuzzi D, Galassi G, Rapetti L, Carnier P, Halas V, Gallo L. Impact of Rearing Strategies on the Metabolizable Energy and SID Lysine Partitioning in Pigs Growing from 90 to 200 kg in Body Weight. Animals (Basel) 2022; 12:ani12060689. [PMID: 35327086 PMCID: PMC8944463 DOI: 10.3390/ani12060689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 01/25/2023] Open
Abstract
The current nutrient recommendations focus on pigs fed ad libitum up to 140 kg in body weight (BW). It remains unclear whether this applies to pigs weighing above 140 kg in BW under different rearing conditions. This study aimed to estimate protein (Pd) and lipid (Ld) depositions and the metabolizable energy (ME), standardized ileal digestible lysine (SID lysine) requirement and partitioning in 224 C21 Goland pigs (90−200 kg in BW). The control pigs (C) received diets limiting ME up to 170 kg in slaughter weight (SW) at 9 months of age (SA); older (OA) pigs had restricted diets limiting ME and SID lysine up to 170 kg in SW at >9 months SA; younger (YA) pigs were fed nonlimited amounts of ME and SID lysine up to 170 kg in SW at <9 months SA; and greater weight (GW) pigs were fed as the YA group, with 9 months SA at >170 kg in SW. The estimated MEm averaged 1.03 MJ/kg0.60. An 11% increase in MEm was observed in OA pigs compared to the controls. Energy restriction had negligible effects on the estimated MEm. The marginal efficiency of SID lysine utilization for Pd averaged 0.725, corresponding to a SID lysine requirement of 9.8 g/100 g Pd.
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Affiliation(s)
- Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, I-35020 Legnaro, Italy; (S.S.); (L.G.)
| | - Isaac Hyeladi Malgwi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, I-35020 Legnaro, Italy; (S.S.); (L.G.)
- Correspondence: (I.H.M.); (D.G.)
| | - Diana Giannuzzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, I-35020 Legnaro, Italy; (S.S.); (L.G.)
- Correspondence: (I.H.M.); (D.G.)
| | - Gianluca Galassi
- Department of Agricultural and Environmental Sciences—Production, Landscape, Agroenergy (DiSAA), University of Milan, Via G. Celoria 2, I-20133 Milan, Italy; (G.G.); (L.R.)
| | - Luca Rapetti
- Department of Agricultural and Environmental Sciences—Production, Landscape, Agroenergy (DiSAA), University of Milan, Via G. Celoria 2, I-20133 Milan, Italy; (G.G.); (L.R.)
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell’Università 16, I-35020 Legnaro, Italy;
| | - Veronika Halas
- Department of Farm Animal Nutrition, Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, MATE, Guba Sándor Utca 40, H-7400 Kaposvár, Hungary;
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, I-35020 Legnaro, Italy; (S.S.); (L.G.)
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Zappaterra M, Catillo G, Fiego DPL, Minelli G, Padalino B, Davoli R. Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigs. Meat Sci 2022; 188:108775. [DOI: 10.1016/j.meatsci.2022.108775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 10/19/2022]
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9
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Malgwi IH, Giannuzzi D, Gallo L, Halas V, Carnier P, Schiavon S. Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum. Animals (Basel) 2022; 12:ani12020215. [PMID: 35049837 PMCID: PMC8772991 DOI: 10.3390/ani12020215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/28/2021] [Accepted: 01/13/2022] [Indexed: 12/20/2022] Open
Abstract
Simple Summary In recent years, pigs involved in the dry-cured ham production system have suffered from excessive leanness. This has led to the increase of slaughter weight (SW) to achieve greater carcass and ham fatness statuses to compensate for the loss in dry-curing aptitude. The production guidelines for the production of Italian dry-cured ham are currently under revision and an extension of the range of carcass weights from 126 to 168 kg, corresponding to about 146 to 210 kg of SW, has been proposed. However, little is known about the influence of SW in the range of 140–200 kg on growth performance, feed efficiency, carcass quality and ham curing aptitude. We hypothesized that an increased SW could exert a positive influence on ham characteristics. Data from 159 pigs fed ad libitum with diets, unlimiting for nutrient contents, up to 8 or 9 months of age (140–200 kg SW) were used. Greater SWs were linearly and positively associated with the growth performance of the pigs and with better ham quality traits. Greater SW increased ham weight, muscularity, and greater fat covering, according to the dry-cured ham industry’s expectations. Barrows produced hams with greater weight and marbling than gilts. Abstract Slaughter weight (SW) is critical for dry-cured ham production systems with heavy pigs. A total of 159 C21 Goland pigs (gilts and barrows) at 95 ± 9.0 kg body weight (BW) from three batches were used to investigate the impact of ad libitum feeding on SW, growth performance, feed efficiency, and carcass and green ham characteristics. Diets contained 10 MJ/kg of net energy and 7.4 and 6.0 g/kg of SID-lysine. Slaughter weight classes (SWC) included <165, 165–180, 180–110 and >210 kg BW. In each batch, pigs were sacrificed at 230 or 258 d of age. Left hams were scored for round shape, fat cover thickness, marbling, lean colour, bicolour and veining. Data were analyzed with a model considering SWC, sex and SWC × Sex interactions as fixed factors and the batch as a random factor. The linear, quadratic and cubic effects of SWC were tested, but only linear effects were found. Results showed that pigs with greater SWC had greater average daily gain and feed consumption, with similar feed efficiency and better ham quality traits: greater ham weight, muscularity, and fat coveringin correspondence of semimembranosus muscle. Barrows were heavier and produced hams with slightly better characteristics than gilts.
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Affiliation(s)
- Isaac Hyeladi Malgwi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, Legnaro, I-35020 Padova, Italy; (L.G.); (S.S.)
- Correspondence: (I.H.M.); (D.G.)
| | - Diana Giannuzzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, Legnaro, I-35020 Padova, Italy; (L.G.); (S.S.)
- Correspondence: (I.H.M.); (D.G.)
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, Legnaro, I-35020 Padova, Italy; (L.G.); (S.S.)
| | - Veronika Halas
- Department of Farm Animal Nutrition, Hungarian University of Agriculture and Life Sciences (MATE), Kaposvár Campus, Guba Sándor Utca 40, H-7400 Kaposvár, Hungary;
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell’Università 16, Legnaro, I-35020 Padova, Italy;
| | - Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, Legnaro, I-35020 Padova, Italy; (L.G.); (S.S.)
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Malgwi IH, Gallo L, Halas V, Bonfatti V, Carcò G, Sasso CP, Carnier P, Schiavon S. The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits. Animals (Basel) 2021; 11:ani11082447. [PMID: 34438904 PMCID: PMC8388713 DOI: 10.3390/ani11082447] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 11/18/2022] Open
Abstract
Simple Summary Conventional rearing systems for heavy pigs intended for Italian dry-cured ham production require pigs to be slaughtered at 160 ± 16 kg and a minimum age of 9 months. With the current animal genetic trends providing progressively leaner animals, the conventional rearing system fails to provide pigs with optimal characteristics for the dry-cured ham industry. In this research, new combinations of age and weight at slaughter were explored, using different feeding conditions, as possible alternative rearing strategies for heavy pigs. Such alternative rearing strategies aimed to manipulate the growth rate of pigs, first allowing them to reach 160 ± 16 kg slaughter weight at a younger age; second, allowing pigs to maximize their slaughter weight at 9 months of age; and third, inducing slow growth in the pigs to reach the 160 ± 16 kg body weight at an older age. The first two strategies were the most promising alternatives as they improved the rate of gain, feed efficiency, and ham adiposity of the pigs. While the first strategy was the most economically convenient, the second produced the hams with the highest quality. Abstract Italian dry-cured ham production requires pigs to be slaughtered at 160 ± 16 kg at 9 months of age (control, C). The study explored three alternatives, based on different feeding conditions: (1) allowing pigs to express their growth potential by letting them reach 160 ± 16 kg slaughter weight (SW) at younger slaughter age (SA) (younger Age, YA); (2) allowing pigs to express their growth potential by maximizing their SW at 9 months SA (greater weight, GW); (3) increasing the SA required to reach 160 ± 16 kg SW (older age, OA). Pigs (336 C21 Goland, 95 kg initial body weight) were slaughtered on average at 257, 230, 257, and 273 d SA and 172.7, 172.3, 192.9, and 169.3 SW kg for the four treatments, respectively. C pigs had an average daily gain (ADG) of 715 g/d and feed efficiency (FE) of 0.265 (gain to feed). Compared to C, YA pigs had higher ADG (+32%), FE (+7.5%), and better ham adiposity; GW pigs had higher carcass weight (+12%), ADG (+25%), trimmed ham weight (+10.9%), and better ham adiposity. OA treatment affected ADG (−16.4%), FE (−16.6%), and trimmed ham weight (−3.6%). YA and GW could be promising alternatives to C as they improved FE and ham quality traits.
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Affiliation(s)
- Isaac Hyeladi Malgwi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, 35020 Legnaro, Padova, Italy; (L.G.); (G.C.); (C.P.S.); (S.S.)
- Correspondence:
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, 35020 Legnaro, Padova, Italy; (L.G.); (G.C.); (C.P.S.); (S.S.)
| | - Veronika Halas
- Department of Farm Animal Nutrition, Hungarian University of Agriculture and Life Sciences (MATE), Kaposvár Campus, Guba Sándor Utca 40, H-7400 Kaposvár, Hungary;
| | - Valentina Bonfatti
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Padova, Italy; (V.B.); (P.C.)
| | - Giuseppe Carcò
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, 35020 Legnaro, Padova, Italy; (L.G.); (G.C.); (C.P.S.); (S.S.)
| | - Celio Paolo Sasso
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, 35020 Legnaro, Padova, Italy; (L.G.); (G.C.); (C.P.S.); (S.S.)
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Padova, Italy; (V.B.); (P.C.)
| | - Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’ Università 16, 35020 Legnaro, Padova, Italy; (L.G.); (G.C.); (C.P.S.); (S.S.)
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11
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Zappaterra M, Catillo G, Lo Fiego DP, Belmonte AM, Padalino B, Davoli R. Describing backfat and Semimembranosus muscle fatty acid variability in heavy pigs: Analysis of non-genetic factors. Meat Sci 2021; 183:108645. [PMID: 34399151 DOI: 10.1016/j.meatsci.2021.108645] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 12/27/2022]
Abstract
This study aimed to describe the multivariate structure of Semimembranosus muscle and backfat fatty acid (FA) composition in 798 Italian Large White heavy pigs and to investigate the effects of environmental factors and carcass characteristics on FA variations. The total FA variability in muscle and backfat was characterized by a negative correlation between saturated and polyunsaturated FAs, which strongly depended on the carcass adiposity. Slaughtering season was also relevant, with pigs slaughtered in autumn having more n-6 FAs and eicosadienoic acid in backfat, while pigs slaughtered in winter displayed more saturated FAs. Regarding Semimembranosus muscle, pigs with heavier belly cuts and slaughtered in autumn had higher proportions of cis-vaccenic and palmitoleic acids, while those slaughtered in summer had more saturated FAs. Slaughtering season emerged as a relevant factor shaping both backfat and muscle FA composition, indicating that more studies and attention should be paid to environmental factors, which may have effects on FA metabolism and deposition in finishing pigs.
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Affiliation(s)
- Martina Zappaterra
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy.
| | - Gennaro Catillo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura (Research Centre for Animal Production and Aquaculture), Via Salaria 31, I-00015 Monterotondo, Italy
| | - Domenico Pietro Lo Fiego
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, I-42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorization (BIOGEST-SITEIA), University of Modena and Reggio Emilia, P. le Europa 1, I-42124 Reggio Emilia, Italy
| | - Anna Maria Belmonte
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, I-42122 Reggio Emilia, Italy
| | - Barbara Padalino
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy
| | - Roberta Davoli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy.
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12
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Zhou Z, Wormsbecher L, Roehrig C, Smetanin M, Bohrer B. The relationship of iodine value with pork carcass weight and composition. CANADIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1139/cjas-2020-0119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study examined the relationship of iodine value (IV) with carcass weight, fat depth, muscle depth, and predicted lean yield from 37 488 pork carcasses. Five IV categories were formed, which were defined as low (<64.99), medium-low (65.00–69.99), medium (70.00–74.99), medium-high (75.00–79.99), and high (>80.00). Correlation analysis indicated IV was weakly correlated (r ≤ 0.26; P < 0.05) with all carcass traits; however, the categorical analysis revealed that greater IV was associated with heavier weight and leaner carcasses. Segregation systems of pork carcasses based on IV should consider the relationships of IV with other carcass parameters before implementation.
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Affiliation(s)
- Z.Y. Zhou
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - L. Wormsbecher
- Conestoga Meat Packers Ltd., Breslau, ON N0B 1M0, Canada
| | - C. Roehrig
- Conestoga Meat Packers Ltd., Breslau, ON N0B 1M0, Canada
| | - M. Smetanin
- Conestoga Meat Packers Ltd., Breslau, ON N0B 1M0, Canada
| | - B.M. Bohrer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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13
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Palombo V, D’Andrea M, Licastro D, Dal Monego S, Sgorlon S, Sandri M, Stefanon B. Single-Step Genome Wide Association Study Identifies QTL Signals for Untrimmed and Trimmed Thigh Weight in Italian Crossbred Pigs for Dry-Cured Ham Production. Animals (Basel) 2021; 11:ani11061612. [PMID: 34072469 PMCID: PMC8227816 DOI: 10.3390/ani11061612] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/14/2021] [Accepted: 05/25/2021] [Indexed: 12/18/2022] Open
Abstract
Simple Summary Along with the traditional traits, swine breeding programs for Italian dry-cured ham production have recently aimed to include novel phenotypes. The identification of the genomic regions underlying such new traits helps to untangle their genetic architecture and may provide useful information to be integrated in genetic selection. With this aim, we estimated genetic parameters and conducted a single step genome wide association studies (GWAS) on untrimmed and trimmed thigh weight considering two pig crossbred lines approved for Italian Protected Designation of Origin ham production. Quantitative trait loci (QTLs) were characterized based on the variance of 10-SNP sliding windows genomic estimated breeding values. In particular, we identified interesting QTL signals on several chromosomes, notably on chromosome 4, 6, 7 and 15. A high heritability and genetic correlation were observed for the two traits under investigation and although independent studies including other pig populations are required to disentangle the possible effects of specific linkage disequilibrium in our population, our findings suggest that such QTL could be investigated in future pig breeding programs to improve the reliability of genomic estimated breeding values for the dry-cured ham production. Abstract Protected Designation of Origin (PDO) dry-cured ham is the most important product in the Italian pig breeding industry, mainly oriented to produce heavy pig carcasses to obtain hams of the right weight and maturity. Recently, along with the traditional traits swine breeding programs have aimed to include novel carcass traits. The identification at the genome level of quantitative trait loci (QTLs) affecting such new traits helps to reveal their genetic determinism and may provide information to be integrated in prediction models in order to improve prediction accuracy as well as to identify candidate genes underlying such traits. This study aimed to estimate genetic parameters and perform a single step genome wide association studies (ssGWAS) on novel carcass traits such as untrimmed (UTW) and trimmed thigh weight (TTW) in two pig crossbred lines approved for the ham production of the Italian PDO. With this purpose, phenotypes were collected from ~1800 animals and 240 pigs were genotyped with Illumina PorcineSNP60 Beadchip. The single-step genomic BLUP procedure was used for the heritability estimation and to implement the ssGWAS. QTL were characterized based on the variance of 10-SNP sliding window genomic estimated breeding values. Moderate heritabilities were detected and QTL signals were identified on chromosome 1, 4, 6, 7, 11 and 15 for both traits. As expected, the genetic correlation among the two traits was very high (~0.99). The QTL regions encompassed a total of 249 unique candidate genes, some of which were already reported in association with growth, carcass or ham weight traits in pigs. Although independent studies are required to further verify our findings and disentangle the possible effects of specific linkage disequilibrium in our population, our results support the potential use of such new QTL information in future breeding programs to improve the reliability of genomic prediction.
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Affiliation(s)
- Valentino Palombo
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via de Sanctis Snc, 86100 Campobasso, Italy;
| | - Mariasilvia D’Andrea
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via de Sanctis Snc, 86100 Campobasso, Italy;
- Correspondence: ; Tel.: +39-0874-404671
| | - Danilo Licastro
- ARGO Open Lab Platform for Genome Sequencing, AREA Science Park, Padriciano, 99, 34149 Trieste, Italy; (D.L.); (S.D.M.)
| | - Simeone Dal Monego
- ARGO Open Lab Platform for Genome Sequencing, AREA Science Park, Padriciano, 99, 34149 Trieste, Italy; (D.L.); (S.D.M.)
| | - Sandy Sgorlon
- Dipartimento di Scienze Agroambientali, Alimentari e Animali, Università di Udine, Via Delle Scienze, 208, 33100 Udine, Italy; (S.S.); (M.S.); (B.S.)
| | - Misa Sandri
- Dipartimento di Scienze Agroambientali, Alimentari e Animali, Università di Udine, Via Delle Scienze, 208, 33100 Udine, Italy; (S.S.); (M.S.); (B.S.)
| | - Bruno Stefanon
- Dipartimento di Scienze Agroambientali, Alimentari e Animali, Università di Udine, Via Delle Scienze, 208, 33100 Udine, Italy; (S.S.); (M.S.); (B.S.)
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14
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Guo Z, Chen X, Chen D, Li M, Yin J, Yu B, He J, Huang Z. Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs. Anim Biotechnol 2021; 33:339-345. [PMID: 33928841 DOI: 10.1080/10495398.2021.1916512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Thirty castrated Duroc × Landrace × Yorkshire (DLY) pigs were randomly divided into three groups and slaughtered at 180, 210, and 240 days of age, respectively. Here, we found that the live weight, carcass weight, carcass length, dressing percentage, eye muscle area, backfat deposit, muscle yellowness b* value, drip loss, and cooking loss increased significantly, and the muscle pH 45 min value decreased dramatically as the slaughter age of DLY pigs extended. Moreover, increasing the slaughter age of DLY pigs could obtain higher n-3 polyunsaturated fatty acid (PUFA) percentage, crude protein, essential amino acids (EAA) contents and EAA/NEAA level, and lower n-6/n-3 PUFA level and antioxidant capacity. Together, this study suggests that the older slaughter age improves the carcass traits and nutritional value of pork, but leads to a significant decrease in pork sensory quality in DLY finishing pigs.
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Affiliation(s)
- Zhongyang Guo
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, P. R. China
| | - Xiaoling Chen
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, P. R. China
| | - Daiwen Chen
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, P. R. China
| | - Mingzhou Li
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, P. R. China
| | - Jingdong Yin
- State Key Lab of Animal Nutrition, College of Animal Science & Technology, China Agricultural University, Beijing, P. R. China
| | - Bing Yu
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, P. R. China
| | - Jun He
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, P. R. China
| | - Zhiqing Huang
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, P. R. China
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15
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Zappaterra M, Gioiosa S, Chillemi G, Zambonelli P, Davoli R. Dissecting the Gene Expression Networks Associated with Variations in the Major Components of the Fatty Acid Semimembranosus Muscle Profile in Large White Heavy Pigs. Animals (Basel) 2021; 11:ani11030628. [PMID: 33673460 PMCID: PMC7997476 DOI: 10.3390/ani11030628] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 02/18/2021] [Accepted: 02/24/2021] [Indexed: 12/16/2022] Open
Abstract
Simple Summary The amount and fatty acid composition of intramuscular fat are important features for the qualitative characteristics of processed and fresh meat products, but the knowledge of the key molecular drivers controlling these traits is still scant. To this aim, the present study investigated the co-expression networks of genes related to variations in the major fatty acids deposited in pig Semimembranosus muscle. Palmitic and palmitoleic acid contents were associated with a downregulation of genes involved in autophagy, mitochondrial fusion, and mitochondrial activity, suggesting that the deposition of these fatty acids may be enhanced in muscles with a reduced mitochondrial function. A higher proportion of oleic acid and a reduction in the percentages of n-6 and n-3 polyunsaturated fatty acids were related to changes in the mRNA levels of genes involved in Mitogen-Activated Protein Kinase (MAPK) signaling. The obtained results indicated gene expression networks and new candidate genes associated with the studied traits. Further studies are needed to confirm our results and identify in the discussed genes molecular markers for future selection schemes aimed at improving pork nutritional and technological quality. Furthermore, as pigs are considered reliable animal models for several human conditions, the obtained results may also be of interest for improving the knowledge of the molecular pathways associated with obesity and diabetes. Abstract To date, high-throughput technology such as RNA-sequencing has been successfully applied in livestock sciences to investigate molecular networks involved in complex traits, such as meat quality. Pork quality depends on several organoleptic, technological, and nutritional characteristics, and it is also influenced by the fatty acid (FA) composition of intramuscular fat (IMF). To explore the molecular networks associated with different IMF FA compositions, the Semimembranosus muscle (SM) from two groups of Italian Large White (ILW) heavy pigs divergent for SM IMF content was investigated using transcriptome analysis. After alignment and normalization, the obtained gene counts were used to perform the Weighted Correlation Network Analysis (WGCNA package in R environment). Palmitic and palmitoleic contents showed association with the same gene modules, comprising genes significantly enriched in autophagy, mitochondrial fusion, and mitochondrial activity. Among the key genes related to these FAs, we found TEAD4, a gene regulating mitochondrial activity that seems to be a promising candidate for further studies. On the other hand, the genes comprised in the modules associated with the IMF contents of oleic, n-6, and n-3 polyunsaturated FAs (PUFAs) were significantly enriched in Mitogen-Activated Protein Kinase (MAPK) signaling, in agreement with previous studies suggesting that several MAPK players may have a primary role in regulating lipid deposition. These results give an insight into the molecular cascade associated with different IMF FA composition in ILW heavy pigs. Further studies are needed to validate the results and confirm whether some of the identified key genes may be effective candidates for pork quality.
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Affiliation(s)
- Martina Zappaterra
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy;
- Correspondence: (M.Z.); (R.D.)
| | - Silvia Gioiosa
- CINECA SuperComputing Applications and Innovation Department (SCAI), Via dei Tizii 6, I-00185 Roma, Italy;
| | - Giovanni Chillemi
- Dipartimento per la Innovazione nei sistemi Biologici, Agroalimentari e Forestali (DIBAF), La Tuscia University of Viterbo, Via S. Camillo de Lellis, I-01100 Viterbo, Italy;
| | - Paolo Zambonelli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy;
| | - Roberta Davoli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy;
- Correspondence: (M.Z.); (R.D.)
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16
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Catillo G, Zappaterra M, Lo Fiego DP, Steri R, Davoli R. Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs. Meat Sci 2021; 171:108291. [DOI: 10.1016/j.meatsci.2020.108291] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/24/2020] [Accepted: 08/24/2020] [Indexed: 12/21/2022]
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17
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Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population. Meat Sci 2020; 163:108057. [DOI: 10.1016/j.meatsci.2020.108057] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 01/09/2020] [Accepted: 01/10/2020] [Indexed: 12/15/2022]
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18
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Genome-wide association study identifies quantitative trait loci regions involved in muscle acidic profile in Large White heavy pigs. Animal 2020; 14:1342-1350. [PMID: 32037995 DOI: 10.1017/s1751731120000099] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The widespread use of genome-wide association studies resulted in the discovery of genomic regions associated with fatty acid (FA) composition in different porcine tissues, but little information exists about the genes involved in FA composition of meat obtained from heavy pigs selected for the production of Italian dry-cured hams. To this objective, we genotyped with a single nucleotide polymorphism (SNP) panel 795 Italian Large White heavy pigs to identify the markers and genomic regions associated with Semimembranosus muscle FA profile. Heritability estimates for intramuscular fat FA profile were of low-to-moderate magnitude, suggesting that these traits may be improved with genomic selection. On the whole, 45 SNPs were significantly associated with 14 FAs, and 4 of them (ALGA008109, ALGA0081097, CASI0010164 and SIRI0000267) were associated with more than 1 FA. The palmitoleic : palmitic and oleic : stearic ratios displayed the highest number of significant markers and the most significant associations (Bonferroni adjusted P < 5.00E-07). Of particular interest, the palmitoleic : palmitic ratio was strongly associated with markers located at 111 to 114 Mb on chromosome 14, in the same chromosomal region where Stearoyl-CoA desaturase Δ9 (SCD) gene is located. Several significant chromosomal regions were found; some of them harbour key genes playing pivotal roles in FA desaturation and elongation, such as SCD and some members of the Elongation of Very Long-Chain FA (ELOVL) gene family. The results suggest that the identification of causal mutations in these regions may provide a set of markers useful for selection schemes aimed at improving FA composition in pork products.
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19
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Carcò G, Schiavon S, Casiraghi E, Grassi S, Sturaro E, Dalla Bona M, Novelli E, Gallo L. Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds. Sci Rep 2019; 9:19068. [PMID: 31836819 PMCID: PMC6911053 DOI: 10.1038/s41598-019-55760-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Accepted: 11/30/2019] [Indexed: 11/24/2022] Open
Abstract
The use of low-protein (LP) feeds is a good strategy to reduce the environmental release of N compounds, but their influence on the quality of the products must be considered. This study explored the influence of LP diet and two pig breeds (BR) with different lean growth ability on the quality traits of dry-cured hams. We analysed 40 left dry-cured hams from pigs of two BR [Duroc-Danbred crosses (Danbred) and Duroc × Large White crosses (Anas)] fed either conventional (147 to 132 g/kg, crude protein) or LP diet. The LP had a crude protein content reduced by 20% with respect to the conventional. The differences in ham quality resulting from protein reduction were small, with a decrease of the protein and an increase of the lipid content of the ham slice in Anas, but not in Danbred (BR × Diet interaction; P = 0.043). Therefore, the use of LP would be feasible and sustainable, without detrimental effects on products. It was found the pig genotypes with different potentials for lean growth may affect the initial ham weight, fat cover and seasoning losses of hams, but they appear to affect little other chemical, physical and textural quality traits of the dry-cured hams.
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Affiliation(s)
- Giuseppe Carcò
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy
| | - Stefano Schiavon
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy.
| | - Ernestina Casiraghi
- University of Milano, Department of Food, Environmental and Nutritional Sciences (DeFENS), Milano, 20133, Italy
| | - Silvia Grassi
- University of Milano, Department of Food, Environmental and Nutritional Sciences (DeFENS), Milano, 20133, Italy
| | - Enrico Sturaro
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy
| | - Mirco Dalla Bona
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy
| | - Enrico Novelli
- University of Padova, Department of Comparative Biomedicine and Food Science, Legnaro, PD, 35020, Italy
| | - Luigi Gallo
- University of Padova, Department of Agronomy, Food, Natural Resources, Animals and Environment, Legnaro, PD, 35020, Italy
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Zappaterra M, Luise D, Zambonelli P, Mele M, Serra A, Costa LN, Davoli R. Association study between backfat fatty acid composition and SNPs in candidate genes highlights the effect of FASN polymorphism in large white pigs. Meat Sci 2019; 156:75-84. [DOI: 10.1016/j.meatsci.2019.05.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 05/08/2019] [Accepted: 05/13/2019] [Indexed: 12/30/2022]
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21
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Argemí-Armengol I, Villalba D, Tor M, Pérez-Santaescolástica C, Purriños L, Manuel Lorenzo J, Álvarez-Rodríguez J. The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork. PeerJ 2019; 7:e7322. [PMID: 31346500 PMCID: PMC6642625 DOI: 10.7717/peerj.7322] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 06/18/2019] [Indexed: 01/03/2023] Open
Abstract
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.
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Affiliation(s)
| | - Daniel Villalba
- Departament de Ciència Animal, Universitat de Lleida, Lleida, Spain
| | - Marc Tor
- Departament de Ciència Animal, Universitat de Lleida, Lleida, Spain
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22
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Latorre MA, Olivares A, Callejo A, Rey AI, Pérez-Ciria L, López Bote CJ, Daza A. A comparison of female and castrate pigs slaughtered at weights above and below 120 kg on carcass traits, intramuscular fat and fatty acid composition of carcasses intended for dry-cured ham and shoulder production. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an18267] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The objective of this trial was to study the impact of slaughter weight (SW) class: heavy (≥120 kg) or light (<120 kg) on carcass fatness, development of main lean cuts and fat composition in barrows and gilts intended for dry-cured ham and shoulder elaboration. A total of 181 Duroc × (Landrace × Large White) pigs was used, being 94 barrows and 87 gilts. Carcasses from barrows had lower ham compactness but higher shoulder:ham weight ratio than those from gilts. The allometric growth coefficient of ham was higher in gilts whereas those for shoulder, loin and shoulder/ham were higher in barrows. An interaction sex × SW class was found for carcass fatness; the increase of fat thickness was higher in barrows than in gilts in light SW class but higher in gilts than in barrows in heavy SW class. In addition, the allometric growth coefficients for ham, loin and shoulder:ham ratio were higher in light than in heavy pigs. Percentage of rejected carcasses at slaughterhouse, due to lack of fat thickness, was higher for females than for barrows and for light than for heavy pigs. Sex and SW class had no effect on intramuscular fat content. However, more saturation was found in fat (intramuscular) from barrows and in that (subcutaneous) from light pigs. It can be concluded that carcasses from barrows are commercially more suitable than those from gilts and heavy SW might be more interesting when animals are intended for Teruel dry-cured ham and shoulder production.
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23
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Abeni F, Petrera F, Dal Prà A, Rapetti L, Crovetto GM, Galassi G. Blood parameters in fattening pigs from two genetic types fed diet with three different protein concentrations. Transl Anim Sci 2018; 2:372-382. [PMID: 32704720 PMCID: PMC7200405 DOI: 10.1093/tas/txy069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 07/05/2018] [Indexed: 11/14/2022] Open
Abstract
The study aimed to evaluate possible differences between two genetic groups (GG) of pigs, fed diets varying in dietary CP level, in hematological and biochemical plasma profiles. The study was carried out in an experimental farm and involved 36 barrows (average BW 129 ± 11 kg) from two GG: group A (18 Italian Duroc boars × Italian Large White sows) and group D (18 DanBred Duroc), fed three experimental diets: a conventional diet and two low-protein diets (LP1 and LP2). A digestibility/balances trial was carried out on 12 pigs A and 12 pigs D that were housed individually in metabolic cages during four digestibility/balances periods. The experimental design was a factorial design, with 3 diets × 2 GG × 4 periods. The experiment lasted 56 d. Blood was sampled from jugular vein in the morning before feed distribution from all barrows in pens at the start and the end of the experimental period; a supplementary blood sample was collected from the 24 pigs at the end of the four digestibility periods (six pigs per period). Blood was analyzed for hematological and biochemical parameters and serum protein profile using automated analyzers. The GG D showed lower white blood cells (WBC), lymphocyte, and monocyte counts than A group. The GG affected several plasma metabolite concentrations: triglycerides, creatinine, Cl, Fe, alkaline phosphatase, and tartrate-resistant acid phosphatase activities were higher in D groups, while urea, albumin, Ca, Na, total bilirubin, and albumin as percentage of total protein were lower than A group. On the contrary, the dietary protein level neither affects WBC nor their populations; only a trend was reported for erythrocytes (red blood cell) and platelets. The diet affected only plasma urea and total bilirubin concentrations.
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Affiliation(s)
- Fabio Abeni
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura, Lodi, Italy
- Corresponding author:
| | - Francesca Petrera
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura, Lodi, Italy
| | - Aldo Dal Prà
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura, Lodi, Italy
| | - Luca Rapetti
- Università degli Studi di Milano, Dipartimento di Scienze Agrarie e Ambientali—Produzione, Territorio, Agroenergia, Milano, Italy
| | - Gianni Matteo Crovetto
- Università degli Studi di Milano, Dipartimento di Scienze Agrarie e Ambientali—Produzione, Territorio, Agroenergia, Milano, Italy
| | - Gianluca Galassi
- Università degli Studi di Milano, Dipartimento di Scienze Agrarie e Ambientali—Produzione, Territorio, Agroenergia, Milano, Italy
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24
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Arkfeld EK, Mohrhauser DA, King DA, Wheeler TL, Dilger AC, Shackelford SD, Boler DD. Characterization of variability in pork carcass composition and primal quality,. J Anim Sci 2018; 95:697-708. [PMID: 29432540 DOI: 10.2527/jas.2016.1097] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Accepted: 12/22/2016] [Indexed: 11/13/2022] Open
Abstract
The objective was to characterize the factors and production practices that contribute to variation in pork composition and quality. It is possible the variation in pork quality traits, such as color, marbling, and tenderness, contributes to reduced customer confidence in the predictability of finished product quality and, therefore, pork products becoming less competitive for consumer dollars. Pigs raised in 8 different barns representing 2 seasons (hot and cold) and 2 production focuses (lean and quality) were used in this study. Pigs were marketed in 3 groups from each barn and marketing procedures followed commercial marketing procedures. Data were collected on a total of 7,684 pigs. The mivque0 option of the VARCOMP procedure in SAS was used to evaluate the proportion of variation each independent variable (season, production focus, marketing group, sex, and random variation) contributed to total variance. Random variation including inherent biological differences, as well as factors not controlled in this study, contributed the greatest proportion to total variation for each carcass composition and quality trait. Pig and other factors contributed to 93.5% of the variation in HCW, and marketing group, sex, season, and production focus accounted for 4.1, 1.4, 0.8, and 0.3%, respectively. Variation in percent carcass lean was attributed to production focus (36.4%), sex (15.8%), and season (10.2%). Pig and other factors contributed the greatest percentage of total variation (39.4%). Loin weight variation was attributed to production focus (21.4%), sex (5.4%), season (2.7%), marketing group (1.8%), and pig (68.7%). Belly weight variation was attributed to pig (88.9%), sex (4.1%), marketing group (3.8%), production focus (3.0%), and season (0.1%). Variation in ham weight was attributed to pig and other factors (93.9%), marketing group (2.8%), production focus (2.2%), and season (1.1%). Ultimate pH variation was attributed to pig (88.5%), season (6.2%), production focus (2.4%), marketing group (2.2%), and sex (0.7%). Aside from pig (71.9%), production focus (14.0%) was the next largest contributor to variation in iodine value followed by sex (13.2%) and marketing group (0.9%). Variation in carcass quality and composition could be accounted for, but the greatest percentage of variation was due to factors not accounted for in normal marketing practices.
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Affiliation(s)
- E K Arkfeld
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
| | | | - D A King
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
| | - T L Wheeler
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
| | - A C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
| | - S D Shackelford
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
| | - D D Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
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25
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Yang C, Liu J, Wu X, Bao P, Long R, Guo X, Ding X, Yan P. The response of gene expression associated with lipid metabolism, fat deposition and fatty acid profile in the longissimus dorsi muscle of Gannan yaks to different energy levels of diets. PLoS One 2017; 12:e0187604. [PMID: 29121115 PMCID: PMC5679530 DOI: 10.1371/journal.pone.0187604] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 10/23/2017] [Indexed: 12/13/2022] Open
Abstract
The energy available from the diet, which affects fat deposition in vivo, is a major factor in the expression of genes regulating fat deposition in the longissimus dorsi muscle. Providing high-energy diets to yaks might increase intramuscular fat deposition and fatty acid concentrations under a traditional grazing system in cold seasons. A total of fifteen adult castrated male yaks with an initial body weight 274.3 ± 3.14 kg were analyzed for intramuscular adipose deposition and fatty acid composition. The animals were divided into three groups and fed low-energy (LE: 5.5 MJ/kg), medium-energy (ME: 6.2 MJ/kg) and high-energy (HE: 6.9 MJ/kg) diets, respectively. All animals were fed ad libitum twice daily at 08:00–09:00 am and 17:00–18:00 pm and with free access to water for 74 days, including a 14-d period to adapt to the diets and the environment. Intramuscular fat (IMF) content, fatty acid profile and mRNA levels of genes involved in fatty acid synthesis were determined. The energy levels of the diets significantly (P<0.05) affected the content of IMF, total SFA, total MUFA and total PUFA. C16:0, C18:0 and C18:1n9c account for a large proportion of total fatty acids. Relative expression of acetyl-CoA carboxylase (ACACA), fatty acid synthase (FASN), stearoyl-CoA desaturase (SCD), sterol regulatory element-binding protein-1c (SREBP-1c), peroxisome proliferator-activated receptor γ (PPARγ) and fatty acid-binding protein 4 (FABP4) was greater in HE than in LE yaks (P<0.05). Moreover, ME yaks had higher (P<0.05) mRNA expression levels of PPARγ, ACACA, FASN, SCD and FABP4 than did the LE yaks. The results demonstrate that the higher energy level of the diets increased IMF deposition and fatty acid content as well as increased intramuscular lipogenic gene expression during the experimental period.
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Affiliation(s)
- Chao Yang
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, P.R. China
- State Key Laboratory of Pastoral Agricultural Ecosystem, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, P.R. China
- International Centre for Tibetan Plateau Ecosystem Management, Lanzhou University, Lanzhou, P.R. China
| | - Jianbin Liu
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, P.R. China
| | - Xiaoyun Wu
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, P.R. China
| | - Pengjia Bao
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, P.R. China
| | - Ruijun Long
- International Centre for Tibetan Plateau Ecosystem Management, Lanzhou University, Lanzhou, P.R. China
- School of Life Sciences, Lanzhou University, Lanzhou, P.R. China
- * E-mail: (RL); (XG); (XD); (PY)
| | - Xian Guo
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, P.R. China
- * E-mail: (RL); (XG); (XD); (PY)
| | - Xuezhi Ding
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, P.R. China
- * E-mail: (RL); (XG); (XD); (PY)
| | - Ping Yan
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, P.R. China
- * E-mail: (RL); (XG); (XD); (PY)
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26
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Gallo L, Dalla Bona M, Cecchinato A, Schiavon S. Effect of growth rate on live performance, carcass and green thigh traits of finishing Italian heavy pigs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1318037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Luigi Gallo
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro (PD), Italy
| | - Mirco Dalla Bona
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro (PD), Italy
| | - Alessio Cecchinato
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro (PD), Italy
| | - Stefano Schiavon
- Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali e Ambiente, University of Padova, Legnaro (PD), Italy
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27
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Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh. Journal of Food Science and Technology 2017; 54:601-610. [PMID: 28298673 DOI: 10.1007/s13197-016-2472-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2016] [Accepted: 12/29/2016] [Indexed: 10/20/2022]
Abstract
Two different methods for single step transesterification from pig meat without fat extraction have been tested. Freeze-drying of the meat with and without anhydrous salt, followed by a base-catalyzed transmethylation (KOH/MeOH) was carried out. Both methods were compared with the standard Folch procedure of fat extraction followed by transmethylation. The methods were tested on a complete sample set of biceps femoris of pig thigh, used for the production of dry-cured ham. The set was divided in three subgroups according to total fat content. Both derivatization protocols on freeze-dried pork muscle were proven to be a valid alternative to the Folch procedure for FAME analysis. Freeze-drying method offered several advantages in comparison with the Folch procedure, including a lower solvent requirement, and process temperature, as well as considerable saving of time. In freeze-drying, the addition of an anhydrous salt (Na2SO4) gave more friable samples which resulted in higher yields for some fatty acids, particularly evident in the case of tissues with high lipid content.
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28
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Soladoye OP, Uttaro B, Zawadski S, Dugan MER, Gariépy C, Aalhus JL, Shand P, Juárez M. Compositional and dimensional factors influencing pork belly firmness. Meat Sci 2017; 129:54-61. [PMID: 28254695 DOI: 10.1016/j.meatsci.2017.02.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 02/03/2017] [Accepted: 02/06/2017] [Indexed: 10/20/2022]
Abstract
We explored various dimensional and compositional factors that can influence the perception of pork belly firmness. Bellies from 198 pigs of three different genotypes, two sexes, two slaughter weights and three different diets were recovered and belly firmness was assessed using the belly-flop angle and a 5-point scale subjective measurement. Dimensional and compositional factors were recorded on intact and sheet-ribbed bellies. Subjective belly score was negatively correlated with belly-flop angle (r=-0.89). Regression analysis accounted for 77 and 83% of the variability in subjective belly firmness and belly-flop angle measurement, respectively. Belly length, weight and width influenced both measures of belly firmness, but these effects were more important for the belly-flop angle. After correcting flop angle using belly length, the effect of belly weight disappeared and the effect of other traits was more like those observed for subjective scoring. Hence, undue effect of belly length should be corrected for if this set-up is to be implemented in commercial plants.
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Affiliation(s)
- O P Soladoye
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - B Uttaro
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - S Zawadski
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - M E R Dugan
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - C Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - J L Aalhus
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - P Shand
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - M Juárez
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
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29
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Wu F, Vierck KR, DeRouchey JM, O'Quinn TG, Tokach MD, Goodband RD, Dritz SS, Woodworth JC. A review of heavy weight market pigs: status of knowledge and future needs assessment. Transl Anim Sci 2017; 1:1-15. [PMID: 32704624 PMCID: PMC7235466 DOI: 10.2527/tas2016.0004] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Accepted: 11/11/2016] [Indexed: 11/29/2022] Open
Abstract
Marketing weight is an important economic variable that impacts the productivity and profitability of finishing pig production. Marketing weight has been increasing worldwide over the past decades driven by the dilution of fixed production cost over more weight per pig and the improvement of genetic selection of lean-type pigs. This review was aimed to summarize current knowledge and assess the future research needs on producing finishing pigs with marketing weight greater than 130 kg. Based on a thorough literature review, increasing marketing weight affected overall pig growth; in particular, cumulative average daily gain (ADG) decreased by 4.0 g, average daily feed intake (ADFI) increased by 78.1 g, and gain-to-feed ratio (G:F) decreased by 0.011 for every 10 kg increase of marketing weight. Increasing marketing weight by 10 kg increased carcass yield by 0.41% units, backfat by 1.8 mm, longissimus muscle (LM) area by 1.9 cm2, carcass length by 2.2 cm, and belly yield by 0.32% units, but decreased percentage of fat-free-lean by 0.78 units and decreased loin, shoulder, and ham yields by 0.13, 0.16, and 0.17% units, respectively. Studies that investigated the effects of marketing weight on pork quality observed decreased pH by 0.02 and 0.01 at 45 min and 24 h postmortem, respectively, and increased a* value by 0.28 per 10 kg marketing weight increase. Heavier market pigs had increased concentrations of saturated fatty acids and intramuscular fat. However, studies reported conflicting results for L* and b* values, drip loss, Warner-Bratzler shear force, and sensory properties of pigs in response to increasing marketing weight. A limited amount of research has been conducted to estimate nutrient requirements for pigs greater than 140 kg. Increased weight and size of heavy pigs can create challenges to farm and packer facilities and equipment. Discussions and recommendations are provided concerning the adjustments for floor and feeder space, barn design, ventilation, disease control, transportation, and carcass processing needed for increasing marketing weight. In conclusion, increasing marketing weight creates both opportunities and challenges to current finishing pig production, and future research is needed to provide nutritional and management guidelines and improve feed efficiency and meat quality of heavy weight market pigs.
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Affiliation(s)
- F Wu
- Department of Animal Science, Kansas State University, Manhattan 66506
| | - K R Vierck
- Department of Animal Science, Kansas State University, Manhattan 66506
| | - J M DeRouchey
- Department of Animal Science, Kansas State University, Manhattan 66506
| | - T G O'Quinn
- Department of Animal Science, Kansas State University, Manhattan 66506
| | - M D Tokach
- Department of Animal Science, Kansas State University, Manhattan 66506
| | - R D Goodband
- Department of Animal Science, Kansas State University, Manhattan 66506
| | - S S Dritz
- Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan 66506
| | - J C Woodworth
- Department of Animal Science, Kansas State University, Manhattan 66506
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30
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Overholt MF, Arkfeld EK, Wilson KB, Mohrhauser DA, King DA, Wheeler TL, Dilger AC, Shackelford SD, Boler DD. Effects of marketing group and production focus on quality and variability of adipose tissue and bellies sourced from a commercial processing facility1,2,3. J Anim Sci 2016; 94:5168-5176. [DOI: 10.2527/jas.2016-0975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- M. F. Overholt
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
| | - E. K. Arkfeld
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
| | - K. B. Wilson
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
| | | | - D. A. King
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
| | - T. L. Wheeler
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
| | - A. C. Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
| | | | - D. D. Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
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31
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Lo Fiego DP, Minelli G, Volpelli LA, Ulrici A, Macchioni P. Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles. Meat Sci 2016; 122:132-138. [PMID: 27522249 DOI: 10.1016/j.meatsci.2016.08.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/13/2016] [Accepted: 08/03/2016] [Indexed: 11/25/2022]
Abstract
In this work, different equations were compared as for their effectiveness in predicting the iodine value (IV), based on fatty acid (FA) composition of subcutaneous adipose tissue of Italian heavy pigs. In particular, six equations were tested: AOCS (1); modified AOCS (2), including all unsaturated FA (UFA); regression models obtained using the stepwise regression procedure as variable selection method, calculated considering only UFA (3) or all the FA (4); regression models obtained using the backward elimination procedure, calculated considering only UFA (5) or all the FA (6). The comparison of the equations performance, estimated using an external test set, showed that the use of regression models led to significant enhancements of prediction accuracy with respect to the AOCS equations. Using both equations 4 and 6, the average paired differences between experimental and predicted IV values were not statistically significant. Therefore, it is possible to use these equations for IV estimation of the subcutaneous adipose tissue of Italian heavy pigs.
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Affiliation(s)
- Domenico Pietro Lo Fiego
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Giovanna Minelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy.
| | - Luisa Antonella Volpelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Alessandro Ulrici
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Paolo Macchioni
- Department of Agricultural and Food Sciences, University of Bologna, Via G. Fanin 44, 40127 Bologna, Italy
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32
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Dalla Bona M, Schiavon S, Carraro L, Gallo L. Growth performance, carcass traits and meat quality of growing pigs on different feeding regimes slaughtered at 145 kg BW. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2016.1210993] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mirco Dalla Bona
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Stefano Schiavon
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Luca Carraro
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
| | - Luigi Gallo
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente, University of Padova, Legnaro, Italy
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33
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Gallo L, Dalla Bona M, Carraro L, Cecchinato A, Carnier P, Schiavon S. Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production. Meat Sci 2016; 121:135-140. [PMID: 27314210 DOI: 10.1016/j.meatsci.2016.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 06/06/2016] [Accepted: 06/08/2016] [Indexed: 10/21/2022]
Abstract
In order to investigate the effects of dietary crude protein (CP) and lysine (Lys) content on some technological properties of green hams destined for Protected Designation of Origin (PDO) dry-cured ham, green hams visual appraisal scores, thickness, iodine number and fatty acid composition of subcutaneous fat, and ham weight losses during seasoning (SL) were assessed. The green hams were obtained from 233 pigs fed four diets containing 140 to 110g/kg CP and 6.5 to 5.3g/kg total Lys from 90 to 165kg body weight. A reduction in dietary CP and Lys of up to 20% compared with conventional feeds led to a 15% increase in the thickness of the subcutaneous fat, a 5% decrease in linoleic and polyunsaturated fatty acids in subcutaneous fat and a 7% decrease in SL. A 20% reduction of CP and Lys in diets for finishing pigs has positive effects on the technological properties of green hams destined for PDO dry-cured ham production.
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Affiliation(s)
- Luigi Gallo
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy.
| | - Mirco Dalla Bona
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Luca Carraro
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Alessio Cecchinato
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Stefano Schiavon
- Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
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Arkfeld EK, Young JM, Johnson RC, Fedler CA, Prusa K, Patience JF, Dekkers JCM, Gabler NK, Lonergan SM, Huff-Lonergan E. Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets. J Anim Sci 2016; 93:2530-45. [PMID: 26020348 DOI: 10.2527/jas.2014-8546] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective was to determine the extent to which feeding low-energy, high-fiber (LEHF) and high-energy, low-fiber (HELF) diets impacts meat quality and carcass composition of pigs divergently selected for residual feed intake (RFI). Two experiments were conducted in the divergently selected Iowa State University RFI lines: Exp. 1 evaluated carcasses of generation (G) 8 pigs fed on commercial feeders; Exp. 2 evaluated composition, pork quality, sensory, and postmortem proteolysis of pigs fed on electronic single-space feeders in G 8 and 9. Pigs (N = 177) in Exp. 1 were randomly assigned a pen (mixed sex and line; N = 8). Groups (n = 3) of pigs were slaughtered at a mean BW of 121.5 kg. Pigs in Exp. 2 (G8: n = 158; G9: n = 157) were randomly assigned to 1 of 6 pens of each diet per G. Pigs from G8 were slaughtered at a mean BW of 122.5 kg and G9 at a mean of 128.4 kg. Data were analyzed using the mixed procedure of SAS. Fixed effects were line, diet, sex, and all appropriate interactions. Random effects were group, pen, litter, and sire and covariate of off-test BW. For Exp. 2, G was added as a fixed effect and sensory day was added as a random effect when applicable. In Exp. 1, carcasses from low RFI (LRFI) pigs were leaner and had less fat depth (P < 0.01). Carcasses from pigs fed the LEHF diet had a lighter HCW and greater estimated percent lean than pigs fed HELF diet (P < 0.01). In Exp. 2, LRFI pigs on the HELF diet had the greatest loin depth (P < 0.01). Chops from HRFI pigs had greater drip loss, color scores, lean tissue a*, and percent lipid and lesser percent moisture than LRFI ( P< 0.05). Chops from pigs on the LEHF diet had lesser muscle L* values and greater percent moisture than chops from pigs fed the HELF diet (P < 0.05). Chops from LRFI pigs were juicer than those from HRFI pigs (P < 0.05). Protein extracted at d 2 postmortem from LRFI pigs on the LEHF diet had a greater 38 kDa desmin degradation product than protein from LRFI pigs fed the HELF diet (P < 0.05). Day 5 postmortem extracted protein from HRFI pigs had greater 38 kDa desmin degradation product than LRFI (P = 0.05). Pigs fed LEHF (P < 0.01) had adipose with a greater iodine value than adipose from HELF fed pigs. Pork sensory quality from pigs differentially selected for residual feed intake was not influenced by energy content of the diet the pigs were fed.
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Martelli G, Nannoni E, Grandi M, Bonaldo A, Zaghini G, Vitali M, Biagi G, Sardi L. Growth parameters, behavior, and meat and ham quality of heavy pigs subjected to photoperiods of different duration. J Anim Sci 2016; 93:758-66. [PMID: 26020756 DOI: 10.2527/jas.2014-7906] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
To attain a good level of animal welfare, pigs require a sufficient environmental illumination. Therefore, minimum levels for light duration and light intensity have been set up by the European legislation (Directive 2008/120). An experimental trial was designed to determine whether an increased duration of the photophase (up to 16 h of light per day) could modify the behavior, productive parameters, and meat and ham quality of Italian heavy pigs. Forty crossbred (Large White × Landrace) castrated males pigs (26 kg initial average BW) intended for Protected Designation of Origin (according to European Union Regulation 1151/2012, ) dry-cured ham production were raised according to Parma ham production rules up to the weight of 160 kg. Pigs were homogeneously allotted to 2 experimental groups, each comprising 20 pigs. The short photoperiod (SP) group received the minimum mandatory number of hours of light per day (corresponding to 8 h/d), whereas the long photoperiod (LP) group was subjected 16 h of light per day during the whole production cycle. Light intensity was maintained at 40 lux (i.e., the minimum mandatory level) for both the experimental groups. Growth and slaughtering parameters, carcass traits, fatty acid composition, meat and dry-cured ham quality, and animal behavior were assessed. Pigs in the LP group showed a greater live weight and carcass weight compared to the SP group ( = 0.005 and = 0.007, respectively). Similarly, hams obtained from the LP group were significantly heavier and their weight losses during the dry-curing period were reduced ( < 0.01) when compared to the SP group. No significant differences were detected between the experimental groups as concerns meat and ham quality or fatty acid composition of the subcutaneous fat. Pigs in the LP group spent more time resting and less time pseudo-rooting ( < 0.01). Our results indicate that, given an appropriate dark period for animal rest, an increased duration of the photoperiod, even at the lower mandatory light intensity level, can favorably affect growth parameters of heavy pigs without any negative effect on animal behavior, carcass traits, or meat or long-cured ham quality. Therefore, rearing pigs in semidarkness should be considered as a baseless practice, contrary to animal welfare.
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Foca G, Ferrari C, Ulrici A, Ielo MC, Minelli G, Lo Fiego DP. Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0478-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Piasentier E, Di Bernardo N, Morgante M, Sepulcri A, Vitale M. Fatty acid composition of heavy pig back fat in relationship to some animal factors. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.s2.531] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Edi Piasentier
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Nicoletta Di Bernardo
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Micaela Morgante
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Angela Sepulcri
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Mauro Vitale
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
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Vitale M, Corazzin M, Favotto S, Saccà E, Piasentier E. Variability in the characteristics of fresh meat and thighs in relationship to genetic type of the heavy pig. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.s2.561] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Mauro Vitale
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Mirco Corazzin
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Saida Favotto
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Elena Saccà
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
| | - Edi Piasentier
- Dipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
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Magistrelli D, Galassi G, Matteo Crovetto G, Rosi F. Influence of high levels of beet pulp in the diet on endocrine/metabolic traits, slaughter dressing percentage, and ham quality in Italian heavy pigs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.37] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Minelli G, Macchioni P, Ielo MC, Santoro P, Fiego DPL. Effects of Dietary Level of Pantothenic Acid and Sex on Carcass, Meat Quality Traits and Fatty Acid Composition of thigh Subcutaneous Adipose Tissue in Italian Heavy Pigs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2013.e52] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Galassi G, Malagutti L, Colombini S, Rapetti L, Gallo L, Schiavon S, Tagliapietra F, Crovetto GM. Nitrogen and Energy Partitioning in Two Genetic Groups of Pigs Fed Low-Protein Diets at 130 kg Body Weight. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2015.4012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Gianluca Galassi
- Dipartimento di Scienze Agrarie e Ambientali, University of Milan, Italy
| | - Luca Malagutti
- Dipartimento di Scienze Agrarie e Ambientali, University of Milan, Italy
| | - Stefania Colombini
- Dipartimento di Scienze Agrarie e Ambientali, University of Milan, Italy
| | - Luca Rapetti
- Dipartimento di Scienze Agrarie e Ambientali, University of Milan, Italy
| | - Luigi Gallo
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente, University of Padua, Italy
| | - Stefano Schiavon
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente, University of Padua, Italy
| | - Franco Tagliapietra
- Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente, University of Padua, Italy
| | - Gianni M. Crovetto
- Dipartimento di Scienze Agrarie e Ambientali, University of Milan, Italy
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Pagliarini E, Laureati M, Dinnella C, Monteleone E, Proserpio C, Piasentier E. Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:798-806. [PMID: 25716874 DOI: 10.1002/jsfa.7151] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2014] [Revised: 02/20/2015] [Accepted: 02/20/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND This study investigated the sensory properties and acceptability of different Protected Designation of Origin (PDO) dry-cured hams. For each PDO, two genotypes were selected: IL×LW (reference hybrid) and Goland (commercial hybrid). RESULTS According to descriptive analysis, genetic variance affected few attributes describing Toscano and San Daniele ham sensory quality. The commercial hybrid Parma ham was distinct from the traditional one, the Goland genotype being significantly higher in red color, saltiness, dryness and hardness and showing a lower intensity of pork-meat odor/flavor and sweetness than the IL×LW genotype. Consumer acceptance was mainly influenced by the PDO technology. A genotype effect on acceptance was only observed in Toscano ham. Principal component regression analysis revealed that Toscano ham was the preferred sample. Considering that the consumers involved were from Tuscany, it is likely that Toscano ham was preferred owing to their higher familiarity with this product. CONCLUSION Sensory properties of ham samples were better discriminated according to their PDO than their genotype. Likewise, consumer liking was more affected by the specific PDO technology than by genetic type. Toscano ham was the most preferred and most familiar product among Tuscan consumers, indicating that familiarity with the product was the best driver of dry-cured ham preference.
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Affiliation(s)
- Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, (MI), Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, (MI), Italy
| | - Caterina Dinnella
- Department of Agricultural, Food and Forestry System Management (GESAAF), University of Florence, Via Donizetti 6, I-50144 Florence, (FI), Italy
| | - Erminio Monteleone
- Department of Agricultural, Food and Forestry System Management (GESAAF), University of Florence, Via Donizetti 6, I-50144 Florence, (FI), Italy
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, (MI), Italy
| | - Edi Piasentier
- Department of Animal Science, University of Udine, Via S. Mauro 2, I-33010 Pagnacco, (UD), Italy
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Schiavon S, Carraro L, Dalla Bona M, Cesaro G, Carnier P, Tagliapietra F, Sturaro E, Galassi G, Malagutti L, Trevisi E, Crovetto G, Cecchinato A, Gallo L. Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.07.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Nemechek JE, Tokach MD, Dritz SS, Goodband RD, DeRouchey JM, Woodworth JC. Effects of diet form and type on growth performance, carcass yield, and iodine value of finishing pigs. J Anim Sci 2015; 93:4486-99. [PMID: 26440348 DOI: 10.2527/jas.2015-9149] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023] Open
Abstract
Two experiments were conducted to determine the effects of pelleting, diet type (fat and fiber level), and withdrawal of dietary fiber and fat before marketing on growth performance, carcass yield, and carcass fat iodine value (IV) of finishing pigs. Each experiment used 288 pigs (initially 49.6 and 48.5 kg BW, respectively) with 6 dietary treatments arranged as 2 × 3 factorials. In Exp. 1, main effects were diet form (meal vs. pellet) and diet regimen. Diet regimens were 1) a low-fiber, low-fat (corn-soybean meal) diet from d 0 to 81, 2) a high-fiber, high-fat (30% dried distillers grains with solubles [DDGS] and 19% wheat middlings [midds]) diet from d 0 to 64 followed by the low-fiber, low-fat diet from d 64 to 81 (fiber and fat withdrawal), and 3) the high-fiber, high-fat diet fed from d 0 to 81. Pigs fed pelleted diets had increased ( < 0.05) ADG and G:F compared with those fed meal diets. Pigs fed pelleted diets had increased belly fat IV (2.9 mg/g) compared with those fed meal diets, with a greater increase when fed high-fiber, high-fat diets throughout the entire study (interaction, < 0.05). Pigs fed the low-fiber, low-fat diet throughout had increased ( < 0.001) G:F compared with pigs fed the other 2 treatments. Pigs fed low-fiber, low-fat diets throughout the study or pigs withdrawn from high-fiber, high-fat diets had increased ( < 0.001) carcass yield compared with pigs fed high-fiber, high-fat diets throughout. In Exp. 2, treatment main effects were diet form (meal vs. pellet) and diet type (corn-soybean meal-based control, the control with 30% DDGS and 19% midds, or the control diet with 3% corn oil). The diet containing corn oil was calculated to produce carcass fat IV similar to diets containing DDGS and midds. Overall, pigs fed pelleted diets had increased ( < 0.05) ADG, G:F, and belly fat IV (1.3 mg/g) compared with those fed meal diets. Pigs fed the diets containing DDGS and midds had decreased ( < 0.05) ADG, carcass yield, and HCW compared with pigs fed the control or corn oil diets and decreased ( < 0.001) G:F compared with pigs fed added corn oil. Belly IV was greatest ( < 0.001) for pigs fed diets with DDGS and midds and lowest for pigs fed the control diet, with pigs fed the corn oil diets intermediate. In conclusion, pelleting diets improves pig ADG (approximately 3%) and G:F (approximately 6%); however, a novel finding of this study is that pelleting diets fed to finishing pigs also increases belly fat IV.
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Soladoye PO, Shand PJ, Aalhus JL, Gariépy C, Juárez M. Review: Pork belly quality, bacon properties and recent consumer trends. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-121] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Soladoye, P. O., Shand, P. J., Aalhus, J. L., Gariépy, C. and Juárez, M. 2015. Review: Pork belly quality, bacon properties and recent consumer trends. Can. J. Anim. Sci. 95: 325–340. Several factors can affect pork belly quality and, subsequently, bacon quality. Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. In as much as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products. Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability. Both objective and subjective measures have been explored in assessing belly quality, most of which use belly softness and fatty acid profile as yardsticks, whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity. Although consumers’ and producers’ quality perceptions seem to be in conflict, it is the responsibility of all stakeholders in the bacon industries to come together in ensuring a balanced approach to satisfy both parties along the production chain.
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Affiliation(s)
- P. O. Soladoye
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 5A8
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - P. J. Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 5A8
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - C. Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada J2S 8E3
| | - M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
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Pinna A, Schivazappa C, Virgili R, Parolari G. Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production. Meat Sci 2015. [PMID: 26225931 DOI: 10.1016/j.meatsci.2015.07.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
The aim of this study was to evaluate immunocastration (vaccination against GnRH using Improvac® vaccine), as an alternative to surgical castration in heavy male pigs (average live weight 165 ± 10 kg), used in the production of Italian typical dry-cured ham. A total of 60 Landrace × Large White male pigs were assigned to three groups of 20 units, including one group of surgically castrated (SC), and two of immunocastrated pigs, with two (IC2) or three (IC3) vaccine treatments, respectively. The groups were compared for green ham traits, processing weight losses, chemo-physical, and sensory properties of dry-cured hams. While IC3 were not different (P>0.05) from SC group, IC2 hams were found to differ (P<0.05) both from SC and IC3 groups in ham traits, final weight losses, texture and sensory boar taint in finished hams. Therefore, vaccination with three doses could be taken into account to control boar taint in the manufacturing of typical Italian dry-cured ham.
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Affiliation(s)
- A Pinna
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121, Parma, Italy
| | - C Schivazappa
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121, Parma, Italy
| | - R Virgili
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121, Parma, Italy.
| | - G Parolari
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121, Parma, Italy
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Muhlisin, Panjono, Lee SJ, Lee JK, Lee SK. Effects of crossbreeding and gender on the carcass traits and meat quality of korean native black pig and duroc crossbred. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1019-25. [PMID: 25050045 PMCID: PMC4093575 DOI: 10.5713/ajas.2013.13734] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 02/03/2014] [Accepted: 03/10/2014] [Indexed: 11/27/2022]
Abstract
This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP) and KNP×Duroc crossbred (KNP×D). A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty KNP×D barrows and fifteen KNP×D gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of KNP×D were higher (p<0.001) than those of KNP. The slaughter and carcass weights and backfat thickness of barrows were higher (p<0.01) than those of gilts. There were no significant difference in carcass conformation and quality grade between KNP and KNP×D as well as barrow and gilt. Fat content of KNP×D was higher (p<0.001) than that of KNP. Fat content of barrow was higher (p<0.001) than that of gilt. There was interaction between crossbreeding and gender on the fat content. KNP gilt showed higher fat content than KNP barrow whereas KNP×D barrow showed higher fat content than KNP×D gilt. Lightness, redness, yellowness, chroma and hue angle values and color preference of meat of KNP×D were lower (p<0.001) than those of KNP. Redness, yellowness and chroma values of meat of barrow were lower (p<0.05) than those of gilt. It is concluded that crossbreeding KNP with Duroc increases carcass productivity and meat fat but decreases meat color values and preference. Crossbreeding of KNP with Duroc produces a better fat deposition in meat of barrows than in gilts.
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Affiliation(s)
- Muhlisin
- Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea ; Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Panjono
- Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Sung-Jin Lee
- Department of Animal Biotechnology, Kangwon National University, Chuncheon 200-701, Korea
| | - Jeong Koo Lee
- Department of Animal Resources Science, Kangwon National University, Chuncheon 200-701, Korea
| | - Sung Ki Lee
- Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea
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Reina R, Sánchez del Pulgar J, López-Buesa P, García C. Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes. Meat Sci 2013; 96:230-6. [PMID: 23916958 DOI: 10.1016/j.meatsci.2013.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 07/03/2013] [Accepted: 07/08/2013] [Indexed: 10/26/2022]
Abstract
The free amino acid and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and heterozygous AG) of the insulin-like growth factor-II gene were studied by HPLC. Their influence on the flavor and taste characteristics was also studied. The increase of lean content caused by the IGF-II mutation could affect proteolysis during the ripening process and therefore the sensory characteristics. The lower intramuscular fat content in the AA ham batch had a positive effect on the free amino acid content. However, similar flavor traits between ham batches were found, but the AG loin batch showed greater value. The enhancing effect of the IMP on the overall flavor intensity was limited by the amino acid and the IMF contents in dry-cured ham and loin, while in dry-cured shoulder, the IMP could be the reason for the significant differences in after taste and cured flavor scores.
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Affiliation(s)
- Raquel Reina
- Department of Animal Production and Food Science, University of Extremadura, 10071 Cáceres, Spain.
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50
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Renaville B, Prandi A, Fan B, Sepulcri A, Rothschild M, Piasentier E. Candidate gene marker associations with fatty acid profiles in heavy pigs. Meat Sci 2013; 93:495-500. [DOI: 10.1016/j.meatsci.2012.11.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2012] [Revised: 08/02/2012] [Accepted: 11/10/2012] [Indexed: 01/05/2023]
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