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Zhang J, Chai J, Luo Z, He H, Chen L, Liu X, Zhou Q. Meat and nutritional quality comparison of purebred and crossbred pigs. Anim Sci J 2017; 89:202-210. [PMID: 28856768 DOI: 10.1111/asj.12878] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Accepted: 06/15/2017] [Indexed: 11/30/2022]
Abstract
Crossbreeding is an effective method of improving the efficiency and profit of production in commercial pig operations. To understand the effect of crossbreeding on meat and nutrient quality, a combination including three purebred (Duroc, D; Landrace, L; Yorkshire, Y) and two crossbred pig lines (Landrace × Yorkshire, LY; Duroc × (Landrace × Yorkshire), DLY) frequently used internationally were studied. The results showed that meat from the LY and DLY crosses had lower values for lightness L24h∗, shear force and epinephrine and higher values for drip loss, C18:1, insulin, glucagon and monounsaturated fatty acids than D, L and Y pigs. Moreover, LY had higher values for post mortem pH and lower values for a* and b* than the purebreds. In contrast, DLY had lower values for pH and higher values for a* and b* than the purebreds. Meat quality-related gene analysis showed that the CAST, IGF2 and MC4R gene expression levels in the LY and DLY pigs were significantly higher than those in the D, L and Y pigs. These results indicate that crossbreeding can alter the meat quality, nutritive value, energy metabolism and gene expression of pigs. Future research should focus on microRNA expression and DNA methylation that regulate gene expression and thus affect the meat quality.
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Affiliation(s)
- Jie Zhang
- College of Animal Science, Southwest University, Rongchang, Chongqing, China
| | - Jie Chai
- Chongqing Academy of Animal Science, Rongchang, Chongqing, China
| | - Zonggang Luo
- College of Animal Science, Southwest University, Rongchang, Chongqing, China
| | - Hang He
- College of Animal Science, Southwest University, Rongchang, Chongqing, China
| | - Lei Chen
- Chongqing Academy of Animal Science, Rongchang, Chongqing, China
| | - Xueqin Liu
- Chongqing Academy of Animal Science, Rongchang, Chongqing, China
| | - Qinfei Zhou
- College of Animal Science, Southwest University, Rongchang, Chongqing, China
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Daza A, Latorre M, Olivares A, López Bote C. The effects of male and female immunocastration on growth performances and carcass and meat quality of pigs intended for dry-cured ham production: A preliminary study. Livest Sci 2016. [DOI: 10.1016/j.livsci.2016.05.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Spanos D, Christensen M, Tørngren MA, Baron CP. Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphere. Meat Sci 2016; 113:154-61. [DOI: 10.1016/j.meatsci.2015.11.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2015] [Revised: 10/14/2015] [Accepted: 11/23/2015] [Indexed: 10/22/2022]
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4
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Bunmee T, Jaturasitha S, Kreuzer M, Wicke M. Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows? Meat Sci 2013; 96:1440-5. [PMID: 24398003 DOI: 10.1016/j.meatsci.2013.11.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2013] [Revised: 09/07/2013] [Accepted: 11/01/2013] [Indexed: 10/26/2022]
Abstract
This study investigated whether the positive effects of ageing on tenderness of meat from culled dairy cows can be facilitated by CaCl₂. Injections of 250 mM CaCl₂ solution (10% wt/wt) were performed on Longissimus dorsi samples from 32 7-yrs old cows. Samples were vacuum packaged and aged for 0, 1, 3, 5 and 7 days. Ageing alone produced lighter and less red meat with lower shear force, higher myofibrillar fragmentation and tenderness scores but also elevated lipid oxidation. For most traits investigated, CaCl₂-injected meat exhibited similar ageing effects, but drip loss increased with age. The CaCl₂-injected meat had a lower shear force and myofibrillar fragmentation increased more rapidly, but drip loss, off-flavour scores, colour stability and oxidative stability were inferior to untreated meat. Overall, it was found possible to accelerate tenderisation of such meat with CaCl₂, but only at the cost of adverse effects in some other quality traits.
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Affiliation(s)
- T Bunmee
- Department of Animal and Aquatic Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - S Jaturasitha
- Department of Animal and Aquatic Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - M Kreuzer
- ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - M Wicke
- Department of Animal Science, Georg-August University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
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Chu GM, Kim JH, Kang SN, Song YM. Effects of Dietary Bamboo Charcoal on the Carcass Characteristics and Meat Quality of Fattening Pigs. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.3.348] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Galve A, Burgos C, Varona L, Carrodeguas J, Cánovas Á, López-Buesa P. Allelic frequencies of PRKAG3 in several pig breeds and its technological consequences on a Duroc × Landrace-Large White cross. J Anim Breed Genet 2013; 130:382-93. [DOI: 10.1111/jbg.12042] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 05/06/2013] [Indexed: 11/28/2022]
Affiliation(s)
- A. Galve
- Departamento de Producción Animal y Ciencia de los Alimentos; Universidad de Zaragoza; Zaragoza Spain
| | - C. Burgos
- Departamento de Producción Animal y Ciencia de los Alimentos; Universidad de Zaragoza; Zaragoza Spain
| | - L. Varona
- Departamento de Anatomía, Embriología y Genética; Universidad de Zaragoza; Zaragoza Spain
| | - J.A. Carrodeguas
- Instituto de Biocomputación y Física de Sistemas Complejos; Universidad de Zaragoza; Zaragoza Spain
| | - Á. Cánovas
- Departamento de Anatomía, Embriología y Genética; Universidad de Zaragoza; Zaragoza Spain
| | - P. López-Buesa
- Departamento de Producción Animal y Ciencia de los Alimentos; Universidad de Zaragoza; Zaragoza Spain
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Realini CE, Vénien A, Gou P, Gatellier P, Pérez-Juan M, Danon J, Astruc T. Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles. Meat Sci 2013; 94:408-16. [PMID: 23566687 DOI: 10.1016/j.meatsci.2013.03.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Revised: 03/01/2013] [Accepted: 03/08/2013] [Indexed: 11/20/2022]
Abstract
Three porcine muscles (Longissimus thoracis, Semitendinosus, Masseter), known to have large differences in biochemical and histological traits, were fully characterized and the link between muscle structure and quality evaluated. The oxidative Masseter had more pigment, higher content of metmyoglobin, haem iron, protein and collagen, and was redder with higher fibre numbers, fibre circularity, pH and water holding capacity than the glycolytic Longissimus. Fibre type distribution showed predominance of type IIB in Longissimus and Semitendinosus white, type I in Semitendinosus red and IIA in Masseter. Type I fibres were larger than type IIB and IIA in Semitendinosus and Masseter, respectively, but not in the Longissimus, indicating that fibre size is muscle dependent. Muscle redness was positively correlated with type I fibre traits, haem iron and metmyoglobin, and negatively associated with type II fibre characteristics, non-haem iron and oxymyoglobin. Expressible juice had positive correlation with fibre size and negative with fibre number and connective tissue.
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Affiliation(s)
- C E Realini
- IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
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Chu GM, Kang SN, Nam JM, Kim HY, Ha JH, Ibrahim RIH, Park JH, Kim IS, Song YM. Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.5.604] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Ryan MT, Hamill RM, O'Halloran AM, Davey GC, McBryan J, Mullen AM, McGee C, Gispert M, Southwood OI, Sweeney T. SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig. BMC Genet 2012; 13:66. [PMID: 22831392 PMCID: PMC3485185 DOI: 10.1186/1471-2156-13-66] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Accepted: 07/09/2012] [Indexed: 12/25/2022] Open
Abstract
Background The PRKAG3 gene encodes the γ3 subunit of adenosine monophosphate activated protein kinase (AMPK), a protein that plays a key role in energy metabolism in skeletal muscle. Non-synonymous single nucleotide polymorphisms (SNPs) in this gene such as I199V are associated with important pork quality traits. The objective of this study was to investigate the relationship between gene expression of the PRKAG3 gene, SNP variation in the PRKAG3 promoter and meat quality phenotypes in pork. Results PRKAG3 gene expression was found to correlate with a number of traits relating to glycolytic potential (GP) and intramuscular fat (IMF) in three phenotypically diverse F1 crosses comprising of 31 Large White, 23 Duroc and 32 Pietrain sire breeds. The majority of associations were observed in the Large White cross. There was a significant association between genotype at the g.-311A>G locus and PRKAG3 gene expression in the Large White cross. In the same population, ten novel SNPs were identified within a 1.3 kb region spanning the promoter and from this three major haplotypes were inferred. Two tagging SNPs (g.-995A>G and g.-311A>G) characterised the haplotypes within the promoter region being studied. These two SNPs were subsequently genotyped in larger populations consisting of Large White (n = 98), Duroc (n = 99) and Pietrain (n = 98) purebreds. Four major haplotypes including promoter SNP’s g.-995A>G and g.-311A>G and I199V were inferred. In the Large White breed, HAP1 was associated with IMF% in the M. longissmus thoracis et lumborum (LTL) and driploss%. HAP2 was associated with IMFL% GP-influenced traits pH at 24 hr in LTL (pHULT), pH at 45 min in LTL (pH45LT) and pH at 45 min in the M. semimembranosus muscle (pH45SM). HAP3 was associated with driploss%, pHULT pH45LT and b* Minolta. In the Duroc breed, associations were observed between HAP1 and driploss% and pHUSM. No associations were observed with the remaining haplotypes (HAP2, HAP3 and HAP4) in the Duroc breed. The Pietrain breed was monomorphic in the promoter region. The I199V locus was associated with several GP-influenced traits across all three breeds and IMF% in the Large White and Pietrain breed. No significant difference in promoter function was observed for the three main promoter haplotypes when tested in vitro. Conclusion Gene expression levels of the porcine PRKAG3 are associated with meat quality phenotypes relating to glycolytic potential and IMF% in the Large White breed, while SNP variation in the promoter region of the gene is associated with PRKAG3 gene expression and meat quality phenotypes.
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Affiliation(s)
- Marion T Ryan
- School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
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Chu GM, Kang SN, Yang JM, Kim HY, Song YM. Effects of a Dietary Fermented Mushroom (Flammulina velutipes) By-Product Diet on Pork Meat Quality in Growing-Fattening Berkshire Pigs. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2012. [DOI: 10.5187/jast.2012.54.3.199] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Yao GJ, Wang YM, Zhang YF, Wu T, Liu JX, Wang YZ. Postnatal Growth Changes of Myoglobin and its Gene Expression Level in M. longissimus Dorsi Muscle of Jinhua and Landrace Barrows. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/javaa.2011.2493.2498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Larsen FH, Essén-Gustavsson B, Jensen-Waern M, Lametsch R, Karlsson AH, Lindahl G. Analysis of acid-soluble glycogen in pork extracts of two PRKAG3 genotypes by 1H liquid-state NMR spectroscopy and biochemical methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11895-11902. [PMID: 22004283 DOI: 10.1021/jf201822p] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Meat extracts with acid-soluble glycogen (macroglycogen) from M. longissmus dorsi of carriers and noncarriers of the PRKAG3 mutation (RN(-) and rn(+) genotype) were analyzed by both (1)H liquid-state NMR spectroscopy and a biochemical method. The (1)H NMR analysis revealed that shorter polymers (dimers, trimers, etc.) of α-1,4-linked glucose were generated 24-48 h post-mortem. This is not possible to elucidate with the biochemical method, by which only the total amount of hydrolyzed glucose residues is determined. The shorter polymers were primarily formed in carriers of the PRKAG3 mutation, suggesting different post-mortem glycogen degradation mechanisms in the two genotypes.
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Affiliation(s)
- Flemming H Larsen
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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Kang SN, Song YM, Kim CW, Kim TW, Chu GM, Yang BS, Jin SK, Kim IS. Effect of Feeding High Carbohydrate-Low Fat Fermented Feed on the Meat Quality Characteristics in Finishing Pigs. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.5.826] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Castro-Giráldez M, Fito PJ, Toldrá F, Fito P. Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02325.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Picard B, Berri C, Lefaucheur L, Molette C, Sayd T, Terlouw C. Skeletal muscle proteomics in livestock production. Brief Funct Genomics 2010; 9:259-78. [PMID: 20308039 DOI: 10.1093/bfgp/elq005] [Citation(s) in RCA: 114] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Proteomics allows studying large numbers of proteins, including their post-translational modifications. Proteomics has been, and still are, used in numerous studies on skeletal muscle. In this article, we focus on its use in the study of livestock muscle development and meat quality. Changes in protein profiles during myogenesis are described in cattle, pigs and fowl using comparative analyses across different ontogenetic stages. This approach allows a better understanding of the key stages of myogenesis and helps identifying processes that are similar or divergent between species. Genetic variability of muscle properties analysed by the study of hypertrophied cattle and sheep are discussed. Biological markers of meat quality, particularly tenderness in cattle, pigs and fowl are presented, including protein modifications during meat ageing in cattle, protein markers of PSE meat in turkeys and of post-mortem muscle metabolism in pigs. Finally, we discuss the interest of proteomics as a tool to understand better biochemical mechanisms underlying the effects of stress during the pre-slaughter period on meat quality traits. In conclusion, the study of proteomics in skeletal muscles allows generating large amounts of scientific knowledge that helps to improve our understanding of myogenesis and muscle growth and to control better meat quality.
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Affiliation(s)
- Brigitte Picard
- INRA, UR 1213, Herbivores, Theix, F-63122 St-Genès Champanelle, France.
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Sterten H, Frøystein T, Oksbjerg N, Rehnberg A, Ekker A, Kjos N. Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs. Meat Sci 2009; 83:351-7. [DOI: 10.1016/j.meatsci.2009.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2009] [Revised: 05/28/2009] [Accepted: 06/01/2009] [Indexed: 11/16/2022]
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FRANCO M, ANTUNES R, BORGES M, MELO E, GOULART L. INFLUENCE OF BREED, SEX AND GROWTH HORMONE AND HALOTHANE GENOTYPES ON CARCASS COMPOSITION AND MEAT QUALITY TRAITS IN PIGS. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2007.00098.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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The significance of diet, slaughter weight and aging time on pork colour and colour stability. Meat Sci 2007; 79:806-16. [PMID: 22063045 DOI: 10.1016/j.meatsci.2007.11.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2007] [Revised: 11/19/2007] [Accepted: 11/19/2007] [Indexed: 11/21/2022]
Abstract
The objective of the present study was to investigate the effect of a diet with a low content of digestible starch, slaughter weight and subsequent aging time on meat colour and colour stability. Pork colour was determined as the extent of blooming of M. longissimus thoracis (LT) and M. semimembranosus (SM) after 1, 2, 4, 8 and 15 days postmortem and as colour stability during a subsequent storage period in air for 6 days. Compared to the control diet, the experimental diet resulted in a significantly lower postmortem muscle temperature (1°C; p<0.0001). Moreover, high slaughter weight (110kg) resulted in a higher postmortem temperature in LT (p<0.001) compared to low weight (85kg). Independent of feeding strategy and slaughter weight, the extent of blooming decreased during the first 2-4 days of aging in LT, however, the effect was more pronounced in meat from experimentally fed pigs and pigs with high slaughter weight. This effect was not seen in SM, where a gradual increase in blooming took place throughout the aging period. The colour stability was found to be superior in aged pork from experimentally fed pigs. The discoloration rate was faster in SM compared to LT. In conclusion, the present study shows that the diet composition can be used as a tool to control meat colour and colour stability in pork.
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The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour. Meat Sci 2006; 73:378-85. [DOI: 10.1016/j.meatsci.2005.12.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2005] [Accepted: 12/20/2005] [Indexed: 11/19/2022]
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