1
|
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.
Collapse
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
| |
Collapse
|
2
|
Dos Santos JCR, Norenberg A, Correia B, Irgang R, Bianchi I, Moreira F, de Oliveira Júnior JM, Nörnberg JL, Peripolli V. Evaluation of different percentages of Duroc genes and gender on growth, carcass and meat quality traits for pigs. Meat Sci 2023; 205:109314. [PMID: 37607469 DOI: 10.1016/j.meatsci.2023.109314] [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: 11/02/2022] [Revised: 07/29/2023] [Accepted: 08/15/2023] [Indexed: 08/24/2023]
Abstract
The effect of different percentages of Duroc genes in crossbreeding (5, 50 and 100%), the gender (immunocastrated males - ICM and females) and their interaction was evaluated on growth, carcass and meat quality traits for pigs. Crossbreds (50% Duroc) had greater average daily feed intake, hot carcass weight and backfat thickness but lower meat yield when compared to 5% Duroc crossbreds and purebred (100% Duroc) animals (P < 0.05). Purebred (100% Duroc) animals had the lowest backfat thickness and subcutaneous fat thickness, and the greatest muscle depth and meat yield (P < 0.05). ICM animals had better feed conversion, greater average daily gain, hot carcass weight and amount of meat, and lower hot carcass yield, cold carcass weight, Longissimus thoracis depth, rib with belly and ham weights compared to females (P < 0.05). Marbling scores were greater in purebred (100%) animals (P < 0.05). The meat from 50% Duroc crossbreds and 100% Duroc purebred pigs was more reddish pink in color than 5% Duroc crossbreds (P < 0.05). Also, marbling scores were greater for females compared to ICM (P < 0.05). Purebred (100% Duroc) animals required more medications during production (P < 0.05).
Collapse
Affiliation(s)
- João Carlos Rodrigues Dos Santos
- Curso de Pós-Graduação em Produção e Sanidade Animal (PPGPSA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil; Empresa Pamplona Alimentos S/A, Rio do Sul, SC, Brazil
| | - Adriano Norenberg
- Curso de Pós-Graduação em Produção e Sanidade Animal (PPGPSA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil; Empresa Pamplona Alimentos S/A, Rio do Sul, SC, Brazil
| | - Bruna Correia
- Núcleo de Ensino, Extensão e Pesquisa em Produção Animal (NEPPA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil
| | | | - Ivan Bianchi
- Curso de Pós-Graduação em Produção e Sanidade Animal (PPGPSA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil; Núcleo de Ensino, Extensão e Pesquisa em Produção Animal (NEPPA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil
| | - Fabiana Moreira
- Curso de Pós-Graduação em Produção e Sanidade Animal (PPGPSA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil; Núcleo de Ensino, Extensão e Pesquisa em Produção Animal (NEPPA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil
| | - Juahil Martins de Oliveira Júnior
- Curso de Pós-Graduação em Produção e Sanidade Animal (PPGPSA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil; Núcleo de Ensino, Extensão e Pesquisa em Produção Animal (NEPPA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil
| | | | - Vanessa Peripolli
- Curso de Pós-Graduação em Produção e Sanidade Animal (PPGPSA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil; Núcleo de Ensino, Extensão e Pesquisa em Produção Animal (NEPPA), Instituto Federal Catarinense, Campus Araquari, Araquari, SC, Brazil.
| |
Collapse
|
3
|
Mercan L, Cam MA, Olfaz M, Kirikci K, Tufekci H, Kilic U. Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds. Arch Anim Breed 2022; 65:341-352. [DOI: 10.5194/aab-65-341-2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 08/23/2022] [Indexed: 11/11/2022] Open
Abstract
Abstract. The objective of this study was to determine meat quality
characteristics, fatty acid profiles, and sensory characteristics of 50
single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the
beginning of the experiment, the average age and weight of the lambs were
120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d
of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values
of the hot carcasses, whereas the cold carcass pH values were higher (P<0.001) in
Hemşin animals than in the other breeds. Meat chemical properties (such as organic matter;
dry matter; and fat, measured as the ether extract), physical properties (such as cooking
loss; drip loss; and water-holding capacity, WHC), and instrumental values (such
as colour, L* and b* values, chewiness, hardness, and resilience) were
significantly affected by breed differences. Additionally, the differences
between breeds were found to be significant in terms of the fatty acid
composition and the evaluation of organoleptic properties, such as sensory
characteristics, flavour, and juiciness of cooked (boiled or roasted) meat.
The results show that lamb meat's physical, chemical, and sensory properties
vary by breed. The differences found in the composition and presence of meat
fatty acids between and within breeds can be used as a source of variation
for future genetic improvement strategies.
Collapse
|
4
|
Sarri L, Balcells J, Seradj AR, Pena RN, Ramírez GA, Tor M, de la Fuente G. Age Evolution of Lipid Accretion Rate in Boars Selected for Lean Meat and Duroc Barrows. Animals (Basel) 2022; 12:ani12141868. [PMID: 35883414 PMCID: PMC9312254 DOI: 10.3390/ani12141868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/08/2022] [Accepted: 07/19/2022] [Indexed: 11/16/2022] Open
Abstract
Fatty acid (FA) deposition in growing–fattening pigs is mainly based on endogenous lipid synthesis, but also direct FA incorporation from the diet. To evaluate the direct fat incorporation rates and the endogenous desaturation action of the stearoyl-CoA desaturase (SCD) enzyme, a deuterium (D)-labeled saturated FA (d35-C18:0) was added to the diet. Sixteen three-way (3W) crossbred boars, and thirty-two purebred Duroc barrows homozygous for the SCD single nucleotide polymorphism rs80912566 (16 CC/16 TT), were used. Half of the animals of each genotype belonged to the growing and fattening phases. The fractional incorporation rate (FIR) of dietary fat in growing pigs was generally higher in adipose tissues, whereas in fattening pigs it was higher in the liver. Duroc pigs exhibited lower FIRs than 3W pigs, suggesting lower rates of endogenous synthesis by 3W pigs. Real fractional unsaturation rates (FURs) increased with age by the higher FIRs in 3W pigs and the de novo synthesis pathway in Duroc genotypes. Moreover, pigs carrying the SCD_T allele showed more enhanced oleic acid biosynthesis than Duroc CC pigs. In conclusion, suitable feeding protocols should be designed for each pig type to optimize production traits, considering that the metabolic pathway of FA for its deposition may differ.
Collapse
Affiliation(s)
| | | | | | | | | | - Marc Tor
- Correspondence: ; Tel.: +34-97-3702890
| | | |
Collapse
|
5
|
Samac D, Senčić Đ, Antunović Z, Novoselec J, Prakatur I, Steiner Z, Klir Šalavardić Ž, Ronta M, Kovačić Đ. Modifying the Quality of Pig Carcasses, Meat, and Dry Fermented Sausage from Black Slavonian Pigs by Selecting the Final Body Weight and Nutrition. Foods 2022; 11:1313. [PMID: 35564036 PMCID: PMC9099644 DOI: 10.3390/foods11091313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/28/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022] Open
Abstract
A total of 96 Black Slavonian pigs were subjected to the research, in which they were split into 6 groups. Three groups (100, 120, and 130 kg) were fed a higher level (HL) of crude protein in fodder mixtures (CPFM), and three groups (100, 120, and 130 kg) were fed a lower level (LL) of CPFM. After the pigs were slaughtered, pig carcasses were dissected and the meat and halves quality indicators were determined. According to the influence of the final body weight (BW) and nutrition of pigs on the quality of their halves, meat, and dry fermented sausages (kulens), it was concluded that feeding an HL of CPFM increased the proportion of loin, belly rib part, and chin and increased the muscle tissue in the ham, loin, shoulder, neck, and belly rib parts. However, the chemical composition of the meat and the sensory properties of the kulen were not significantly affected by feeding the pigs an HL of CPFM. It was concluded that, by selecting the final BW and adjusting the feeding strategies for pigs, it is possible to modify the conformation and composition of pig carcasses and the quality of meat and kulens produced from the Black Slavonian pig, which is important because consumers prefer products with certain characteristics and of a standard quality and are ready to pay for them.
Collapse
Affiliation(s)
- Danijela Samac
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, V. Preloga 1, 31000 Osijek, Croatia; (Đ.S.); (Z.A.); (J.N.); (I.P.); (Z.S.); (Ž.K.Š.); (M.R.); (Đ.K.)
| | | | | | | | | | | | | | | | | |
Collapse
|
6
|
Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes. Molecules 2021; 26:molecules26144140. [PMID: 34299415 PMCID: PMC8303308 DOI: 10.3390/molecules26144140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 07/01/2021] [Accepted: 07/05/2021] [Indexed: 11/26/2022] Open
Abstract
Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.
Collapse
|
7
|
Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls. Trop Anim Health Prod 2021; 53:380. [PMID: 34191160 DOI: 10.1007/s11250-021-02817-w] [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: 03/11/2021] [Accepted: 06/18/2021] [Indexed: 10/21/2022]
Abstract
This research was done to detect some meat quality traits and tissue fatty acid combination of the longissimus dorsi thoracis (LT) muscle of Brown Swiss bulls at the different slaughter weights (SW). The animal material of the study comprised 20 Brown Swiss bulls. In the study, Brown Swiss bulls were divided into two groups according to their SW as low (LSW (n = 10); 431-503 kg) and high (HSW (n = 10); 504-583 kg). In the study, the LSW group showed the lowest final pH value (pHF) (5.44) (P < 0.05). As the SW increase, the L* (lightness) value decreased in the LT muscle of Brown Swiss bulls (P > 0.05). In the research, the differences observed between the SW groups considering a* (redness) and C (chroma) values were found significant (P < 0.05). LT muscle water holding capacity (PL) decreased (P < 0.01) with increasing slaughter weight. In the study, the differences observed between SW groups in terms of drip losses (DL) after 3-day (DRP3) and 7-day (DRP7) storages and cooking losses (CL) determined were found insignificant (P > 0.05). Freeze-thaw loss (FL) and ether extract (PEE) were found 4.35% and 1.01% higher, respectively, in the HSW group than the LSW group (P < 0.05). Cholesterol content was determined as 66.15 and 70.68 mg 100 g-1 meat in LSW and HSW groups, respectively. The ratios of n-6/n-3 (P < 0.05) and PUFA/SFA (P > 0.05) in the LT muscle decreased with the increase of SW. As a result, when LSW and HSW slaughter weight groups were evaluated considering the water losses causing financial losses in meat and fatty acids having beneficial effects on human health, it was seen that the LSW group came to the fore.
Collapse
|
8
|
Contador R, Ortiz A, Ramírez MDR, García-Torres S, López-Parra MM, Tejerina D. Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110876] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
9
|
Kadirvel G, Devi YS, Singh LA, Singh NM, Baruah KK, Kandpal BK. Productive and reproductive performances of two-breed and three-breed pig crosses with Niang Megha, Hampshire and Duroc inheritance reared under subtropical Eastern Himalayan hilly climate. Trop Anim Health Prod 2021; 53:78. [PMID: 33409648 DOI: 10.1007/s11250-020-02474-5] [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] [Received: 06/25/2020] [Accepted: 10/29/2020] [Indexed: 10/22/2022]
Abstract
The objective of the study was to evaluate the performance of different crossbreeds, viz., two-breed crosses including HN-50 (50% Hampshire × 50% Niang Megha) and HN-75 (75% Hampshire × 25% Niang Megha) and three-breed cross, HND (25% Hampshire × 25% Niang Megha × 50% Duroc) for suggesting suitable crossbred pigs with appropriate inheritance for subtropical Eastern Himalayan hilly climate. These crossbreed pigs were reared in standard management conditions in Nucleus Pig Breeding Farm of ICAR RC for NEH region. A total of 1995 records were collected which included data on production performance (n = 1466), reproductive performance (n = 428) and carcass traits (n = 101) from farm record book maintained over a period of 7 years. Productive performance included body weight, ADG and FCR at different stages of growth. The study revealed productive performance was highest in two-breed cross of pigs with 75% H inheritance (HN-75) and three-breed cross (HND) pigs. Reproductive performance included ages at puberty, first conception and first farrowing, along with inter-farrowing interval, pregnancy and farrowing rate as well as litter performance. The HN-75 was found to be having shorter inter-farrowing interval and higher pregnancy rate than other genetic groups. Regarding carcass traits, three-breed cross had a higher dressing percentage and less back-fat thickness than other crossbred pigs. Two breed crosses of pigs were found to be having a higher back-fat thickness than three-breed cross pig, and HN-75 had a better dressing percentage than HN-50. Thus, it was concluded that three-breed cross was recommended for lean meat production, and two-breed cross HN-75 was recommended for both breeding and fattening purposes for subtropical Eastern Himalayan hilly climate.
Collapse
Affiliation(s)
- G Kadirvel
- Livestock Production Division, ICAR Research Complex for NEH Region, Umiam, Meghalaya, 793103, India.
| | - Y Sovarani Devi
- Livestock Production Division, ICAR Research Complex for NEH Region, Umiam, Meghalaya, 793103, India
| | - L Anandakumar Singh
- Livestock Production Division, ICAR Research Complex for NEH Region, Umiam, Meghalaya, 793103, India
| | - N Manoranjan Singh
- Livestock Production Division, ICAR Research Complex for NEH Region, Umiam, Meghalaya, 793103, India
| | - K K Baruah
- Livestock Production Division, ICAR Research Complex for NEH Region, Umiam, Meghalaya, 793103, India
| | - B K Kandpal
- Livestock Production Division, ICAR Research Complex for NEH Region, Umiam, Meghalaya, 793103, India
| |
Collapse
|
10
|
Tejeda J, Hernández-Matamoros A, García-Cascos J, González E. Variability in subcutaneous fat composition of Iberian pigs reared in free-range conditions in the southwest of the Iberian Peninsula. CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0191] [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
A total of 80 free-range Iberian pigs reared with acorns and grass in eight different free-range systems (n = 10) in the southwest of the Iberian Peninsula were used to determine the relationship between fatty acid, tocopherol, and neophytadiene subcutaneous fat composition. The pigs were fed extensively for 79.1 ± 9.5 d from 110.9 ± 11.9 kg live weight at the beginning of the final fattening phase to 175.0 ± 15.9 kg slaughtered weight. Quercus suber and Quercus rotundifolia acorns were characterised by a high content of C18:1n-9 (58.3 and 63.1%, respectively) and γ-tocopherol [43.7 and 43.0 mg kg−1 dry matter (DM), respectively], while grass exhibited a high content of C18:3n-3 (42.5%), α-tocopherol (366.5 mg kg−1 DM) and neophytadiene (136.2 relative area units). The C18:1n-9 (54.4%–57.7%) and γ-tocopherol (2.7–4.1 mg kg−1 DM) contents in subcutaneous fat from Iberian pigs differed (p < 0.001) between the free-range systems studied. Pasture intake had a significant effect (p < 0.01) on subcutaneous fat content of C18:3n-3 (0.5%–0.8%), α-tocopherol (7.8–13.1 mg kg−1 DM) and neophytadiene (2.6–6.3 relative area units). However, the results demonstrated no correlations between accumulated levels of these compounds throughout the free-range period. In conclusion, the absence of correlations corroborated the heterogeneity of extensive rearing systems, with variations between years and geographical areas where the Iberian pigs were reared.
Collapse
Affiliation(s)
- J.F. Tejeda
- Food Science and Technology, School of Agricultural Engineering, University of Extremadura, Av. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - A. Hernández-Matamoros
- Food Science and Technology, School of Agricultural Engineering, University of Extremadura, Av. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | | | - E. González
- Animal Production, School of Agricultural Engineering, University of Extremadura, Av. Adolfo Suárez s/n, 06007 Badajoz, Spain
| |
Collapse
|
11
|
Moreno I, Lipová P, Ladero L, Fernández-García JL, Cava R. Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104167] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
12
|
Touma S, Oyadomari M. Comparison of growth performances, carcass characteristics, and meat qualities of Okinawan indigenous Agu pigs and crossbred pigs sired by Agu or Duroc boar. Anim Sci J 2020; 91:e13362. [PMID: 32219950 DOI: 10.1111/asj.13362] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 02/08/2020] [Accepted: 02/27/2020] [Indexed: 11/29/2022]
Abstract
Indigenous Okinawa Agu pigs are crossed with Large White × Landrace (WL) pigs to improve their meat production, but there is little information regarding the crossbreeding effects. The study aims to compare growth, carcass characteristics, and meat qualities of Agu pigs with those of WL crossbreeds with Agu sires (WLA) or Duroc sires (WLD). WLA pigs showed better growth performance and carcass characteristics and less intramuscular fat (IMF) contents than Agu ones, but they had higher fat deposition, smaller longissimus dorsi muscle area, and higher IMF contents than WLD pigs. Agu pigs showed higher water holding capacity than the other two breeds. The inner layer of Agu backfat contains higher and lower proportions of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acid (PUFA), respectively, than that in WLD animals. WLA animals had intermediate values for the fatty acid content in the inner backfat, although MUFA contents were equal to those of Agu pigs. Fatty acid profiles in IMF were similar to those in the backfat. These results indicate that crossbreeding of Agu with WL pigs improves growth performance and carcass quality. Particularly, WLA pigs have higher IMF contents and MUFA concentrations and lower PUFA concentrations than WLD pigs.
Collapse
Affiliation(s)
- Shihei Touma
- Okinawa Prefectural Livestock and Grassland Research Center, Nakijin, Japan.,Okinawa Prefectural Livestock Division, Naha, Japan
| | - Motoharu Oyadomari
- Okinawa Prefectural Livestock and Grassland Research Center, Nakijin, Japan
| |
Collapse
|
13
|
Kim JA, Cho ES, Jeong YD, Choi YH, Kim YS, Choi JW, Kim JS, Jang A, Hong JK, Sa SJ. The effects of breed and gender on meat quality of Duroc, Pietrain, and their crossbred. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:409-419. [PMID: 32568265 PMCID: PMC7288231 DOI: 10.5187/jast.2020.62.3.409] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/24/2020] [Accepted: 04/07/2020] [Indexed: 11/29/2022]
Abstract
This study evaluated the effects of breed and gender in Duroc (D), Pietrain (P),
and crossbred (DP) pigs. Loin samples were collected from D (n = 79), P (n =
42), and DP (n = 45) pigs. Intramuscular fat content was significantly lower in
P (p < 0.001), and pH was lowest in DP pigs
(p < 0.001). Gilts had higher intramuscular fat
(IMF) and pH values than did castrated males (p < 0.05).
Water-holding capacity was lower in DP pigs than that in D and P pigs
(p < 0.001). Shear force in DP pigs was higher than
that in D and P pigs (p < 0.001). Lightness and
yellowness of meat in DP pigs was increased compared with coloring of P pig meat
(p < 0.01). Meat from DP pigs was redder compared
with meat from in D and P pigs, and it was higher in gilts than in castrates
(p < 0.001). The C16:0 content was lower in P and DP
pigs than in D pigs (p < 0.01). C18:2 content was higher
in P and DP pigs than in D pigs (p < 0.001). Unsaturated
and saturated fatty acids increased in P pigs compared with levels in D pigs
(p < 0.05). Our results suggest that meat quality
can be controlled by crossbreeding to increase or reduce selected properties.
This study provides the basic data on the meat characteristics of F1 DP pigs.
Thus, further study should be conducted to estimate the meat quality of various
crossbreeds.
Collapse
Affiliation(s)
- Jeong A Kim
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Eun Seok Cho
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Yong Dae Jeong
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Yo Han Choi
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Young Sin Kim
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Jung Woo Choi
- College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jin Soo Kim
- College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Joon Ki Hong
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Soo Jin Sa
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| |
Collapse
|
14
|
Horcada A, Valera M, Juárez M, Fernández-Cabanás VM. Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument. Food Chem 2020; 318:126471. [PMID: 32120138 DOI: 10.1016/j.foodchem.2020.126471] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 02/06/2020] [Accepted: 02/22/2020] [Indexed: 10/24/2022]
Abstract
A portable near infrared spectroscopy (NIRS) instrument was evaluated for the discrimination of individual Iberian pig carcasses into the four official quality categories (defined by a combination of genotype and feeding regime). Spectra were obtained scanning four anatomical locations (live animal skin, carcass surface, fresh meat and subcutaneous fat samples) at a commercial abattoir, using a handheld micro electro mechanical system instrument. The best assignments into official quality categories with the NIRS measurements in the carcass surface and subcutaneous fat were able to correctly classify 75.9% and 73.8% of the carcasses, respectively. Moreover, 93.2% and 93.4% of carcasses were correctly classified according to feeding regimes by using the spectra from fresh meat and subcutaneous fat samples. The results suggest that, using subcutaneous fat samples, a portable NIRS could be used in commercial abattoirs as a tool to support the control of official quality category assignment in Iberian pig carcasses.
Collapse
Affiliation(s)
- A Horcada
- Departamento de Ciencias Agroforestales, Universidad de Sevilla., 41013 Sevilla, Spain.
| | - M Valera
- Departamento de Ciencias Agroforestales, Universidad de Sevilla., 41013 Sevilla, Spain
| | - M Juárez
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB T4L 1W1, Canada
| | - V M Fernández-Cabanás
- Departamento de Ciencias Agroforestales, Universidad de Sevilla., 41013 Sevilla, Spain.
| |
Collapse
|
15
|
Krajnc B, Bontempo L, Luis Araus J, Giovanetti M, Alegria C, Lauteri M, Augusti A, Atti N, Smeti S, Taous F, Amenzou NE, Podgornik M, Camin F, Reis P, Máguas C, Bučar Miklavčič M, Ogrinc N. Selective Methods to Investigate Authenticity and Geographical Origin of Mediterranean Food Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717521] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Bor Krajnc
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Luana Bontempo
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Italy
| | - Jose Luis Araus
- Section of Plant Physiology, Universitat de Barcelona, Barcelona, AGROTECNIO, Lleida, Spain
| | - Manuela Giovanetti
- Centre for Ecology, Evolution and Environmental Changes (cE3c), da Faculdade de Ciências da Universidade de Lisboa, Lisbon, Portugal
| | - Carla Alegria
- Centre for Ecology, Evolution and Environmental Changes (cE3c), da Faculdade de Ciências da Universidade de Lisboa, Lisbon, Portugal
| | - Marco Lauteri
- Consiglio Nazionale delle Ricerche, Istituto di Ricerca sugli Ecosistemi Terrestri, Porano, Italy
| | - Angela Augusti
- Consiglio Nazionale delle Ricerche, Istituto di Ricerca sugli Ecosistemi Terrestri, Porano, Italy
| | - Naziha Atti
- Laboratoire de Production Animale et Fourragère, Institut National de Recherche Agronomique de Tunisie, University of Carthage, Tunis, Tunisia
| | - Samir Smeti
- Laboratoire de Production Animale et Fourragère, Institut National de Recherche Agronomique de Tunisie, University of Carthage, Tunis, Tunisia
| | - Fouad Taous
- Centre National de L’énergie, Des Sciences Et Techniques Nucleaires, Rabat, Morocco
| | - Nour Eddine Amenzou
- Centre National de L’énergie, Des Sciences Et Techniques Nucleaires, Rabat, Morocco
| | - Maja Podgornik
- Science and Research Centre Koper, Institute for Oliveculture, Koper, Slovenia
| | - Federica Camin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Italy
| | - Pedro Reis
- Sistemas agrários e florestais e sanidade vegetal, Instituto Nacional de Investigação Agrária E Veterinária, Oeiras, Portugal
| | - Cristina Máguas
- Centre for Ecology, Evolution and Environmental Changes (cE3c), da Faculdade de Ciências da Universidade de Lisboa, Lisbon, Portugal
| | | | - Nives Ogrinc
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| |
Collapse
|
16
|
Rapid assessment of pork freshness using miniaturized NIR spectroscopy. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00360-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
17
|
Sarı M, Aksoy Y, Önk K, Erinç H, Işık SA, Tilki M. Effects of genotype and fattening system on the quality of male lamb meat - Part 1: Technological properties and carcass measurements. Arch Anim Breed 2019; 62:605-614. [PMID: 34084894 PMCID: PMC8137861 DOI: 10.5194/aab-62-605-2019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Accepted: 11/15/2019] [Indexed: 11/25/2022] Open
Abstract
This study was conducted to determine the effect of genotype and
fattening system on carcass measurements of lambs and technological
properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study
included 39 Hemşin (H) and 39 Tuj (T) male lambs. Extensive (E),
semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E,
SI and I fattening groups, a total of 48 lambs, including 16 lambs in each
group, were slaughtered. The results of the study indicated that the effect
of genotype on the first-hour yellowness (b*), being one of the colour
parameters of the MLD, and the effect of the fattening system on 1 h
hour redness (a*) and chroma (C*), being among the colour parameters, were
statistically significant (P<0.05). The effect of genotype and
fattening system on MLD pH at 45 min (pH45min) and 24 h
(pH24h) after the slaughtering and on the third and seventh hour
drip loss (DL %) was statistically nonsignificant (P>0.05).
The effect of genotype and fattening system on DL,
cooking loss (CL %) and texture (TT) was nonsignificant
(P>0.05), whereas the effect of these factors on water-holding
capacity (WHC %) was significant (P<0.05). The effect of
genotype on external carcass length (ECL), internal carcass length
(ICL), internal hindquarter length (IHL), and carcass and leg conformation was
statistically significant (P<0.05). The effect of the fattening
system on all the carcass measurements except for carcass conformation,
carcass depth (CD) and external chest width (ECW) was statistically
significant (P<0.05). Genotype and fattening system affected
the colour and some quality traits of meat and carcass measurements of
lambs.
Collapse
Affiliation(s)
- Mehmet Sarı
- Department of Animal Science, Faculty of Agriculture, Kırşehir Ahi Evran University, 40100, Kırşehir, Turkey
| | - Yüksel Aksoy
- Department of Animal Science, Faculty of Agriculture, Eskişehir Osmangazi University, 26160, Eskişehir, Turkey
| | - Kadir Önk
- Department of Animal Science, Faculty of Veterinary Medicine, Kafkas University, 36000, Kars, Turkey
| | - Hakan Erinç
- Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, 51240, Niğde, Turkey
| | - Serpil A Işık
- Department of Animal Science, Faculty of Veterinary Medicine, Kafkas University, 36000, Kars, Turkey
| | - Muammer Tilki
- Department of Veterinary, Macka Vocational School, Karadeniz Technical University, 61750, Trabzon, Turkey
| |
Collapse
|
18
|
Gonzalez JM, Houser TA, O'Quinn TG, Nuttelman DE, Odgaard RL, Coulter JM, Faltys G, Stelzleni AM, Azain MJ. The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability. Transl Anim Sci 2019; 4:339-351. [PMID: 32704994 PMCID: PMC6994056 DOI: 10.1093/tas/txz149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 08/27/2019] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to determine the effects of the LIPEX finishing diet regimen on pork chop n-3 polyunsaturated fatty acid (PUFA) content and fresh meat quality. Twenty-eight finishing pigs (PIC 359 × F1 Hermitage/NGT; initial BW 81.5 ± 2.55 kg) were subjected to a 49-d feeding trial. Treatments consisted of a 2 × 2 factorial design with Sex (n = 14 barrows and gilts each) and Diet as main effects. Dietary treatments consisted of a 2-phase standard finishing diet regimen or a 2-phase LIPEX finishing diet regimen (EXL Milling, Lloydminster, SK, Canada). The LIPEX diet regimen added the EXL LIPEX.FA369 additive during phase 1 and the EXL LIPEX.FA369 and XFE Omega-3 Finishing Touch during phase 2. Five-days postmortem, whole boneless pork loins were transported to the Kansas State University Meats Laboratory, aged 14 d, and halved immediately behind the spinalis dorsi. After blooming for 30 min, chops were evaluated for Japanese color score and National Pork Producers Council (NPPC) color and marbling scores. A 2.54-cm chop was taken immediately anterior to the loin cut and was used for fatty acid and proximate composition analyses. Four 2.54-cm chops were cut from the posterior portion of the loin and were utilized for a 7-d simulated retail display analyses, Warner-Bratzler shear force (WBSF), and trained sensory panel. There were no Sex × Diet interactions for all variables measured in the study (P > 0.10). The LIPEX finishing regimen increased chop C18:3n-3, C20:5, and C22:5, which decreased the n-6:n-3 ratio (P < 0.01). There were no Diet effects on pH, Japanese and NPPC color and marbling scores, and proximate composition (P > 0.23). Diet did not affect cook loss, WBSF, and trained sensory panel scores (P > 0.012). There were no 2- or 3-way interactions between Diet, Sex, and Day, or Diet and Sex main effects for L*a* values, surface oxy- and metmyoglobin percentages, or visual panel chop redness and surface discoloration scores (P > 0.14). Feeding the LIPEX finishing diet regimen increased chop n-3 PUFA content without negatively impacting fresh chop palatability or color stability.
Collapse
Affiliation(s)
- John M Gonzalez
- University of Georgia, Department of Animal and Dairy Science, Athens, GA
| | - Terry A Houser
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS
| | - Travis G O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS
| | | | | | | | - Gary Faltys
- Midwest Veterinary Services, Inc., Oakland, NE
| | | | - Michael J Azain
- University of Georgia, Department of Animal and Dairy Science, Athens, GA
| |
Collapse
|
19
|
Argemí-Armengol I, Villalba D, Ripoll G, Álvarez-Rodríguez J. Genetic but not lean grade impact on growth, carcass traits and pork quality under organic husbandry. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
The effects of slaughter weight on chemical composition, physical properties, and fatty acid profile of musculus longissimus dorsi in Holstein bulls. Trop Anim Health Prod 2019; 52:159-165. [DOI: 10.1007/s11250-019-01996-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 06/27/2019] [Indexed: 10/26/2022]
|
21
|
Yim DG, Jung JH, Ali MM, Nam KC. Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2019; 61:35-40. [PMID: 31333859 PMCID: PMC6582917 DOI: 10.5187/jast.2019.61.1.35] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 01/18/2019] [Accepted: 01/21/2019] [Indexed: 12/29/2022]
Abstract
This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower L* and b* values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.
Collapse
Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Jong-Hyun Jung
- Senior Director, Jung P&C Institute, Inc., Yongin 16950, Korea
| | - Md Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea
| |
Collapse
|
22
|
Xue Y, Zheng W, Zhang F, Rao S, Peng Z, Yao W. Effect of immunocastration on growth performance, gonadal development and carcass and meat quality of SuHuai female pigs. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an16733] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The present study was aimed to compare growth performance, gonadal development, carcass characteristic and meat quality among SuHuai entire, immunocastrated and surgically castrated female pigs. Eighty 12-week-old SuHuai gilts were randomly assigned to the following four treatment groups with four pigs per pen and five replicate pens per treatment: control (PBS injection), two-dose Improvac regimen (V2), three-dose Improvac regimen (V3) and surgical castration (S). All pigs had ad libitum access to standard diets and water. The performance and occurrence of oestrus were recorded in the trial. Backfat thickness and loin eye muscle area were recorded ultrasonically. The pigs were slaughtered to measure the weight and size of the uterus, and the weight and activity of the ovaries, to determine the serum concentrations of progesterone, and to evaluate the quality of carcass and meat. There were no significant differences in growth performance among the four groups, except for the V2, which had a better average daily feed intake (P < 0.05). Carcass and meat quality were comparable among the four groups; however, the intramuscular fat in control was higher than the V2 and V3 (P < 0.01). Mean ovary and uterus weights and oestrus of female pigs in V2 and V3 were significantly (P < 0.01) lower than in control, but the difference between the V2 and V3 was not significant. The concentration of progesterone in the control was significantly higher than that in the V2, V3 and S (P < 0.05). These results indicated that immunocastration successfully suppressed gonadal development and had no adverse effects on growth performance, or carcass or meat-quality traits in Chinese SuHuai female pigs.
Collapse
|
23
|
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.
Collapse
|
24
|
Kim YM, Choi TJ, Ho Cho K, Cho ES, Lee JJ, Chung HJ, Baek SY, Jeong YD. Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed. Korean J Food Sci Anim Resour 2018; 38:544-553. [PMID: 30018498 PMCID: PMC6048369 DOI: 10.5851/kosfa.2018.38.3.544] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/23/2018] [Accepted: 05/01/2018] [Indexed: 11/07/2022] Open
Abstract
This study was conducted to determine the effects of breed and sex on meat
quality and sensory properties of the loin in three-way crossbred pigs:
Landrace× Yorkshire×Duroc (LYD) and
Landrace×Yorkshire×Woori (LYW) black pig synthesized by Korean
native breed. Carcass traits did not differ by breed. Carcass weight and backfat
thickness were higher in castrates than in gilts
(p<0.01). LYW showed significant high values in fat
content, cooking loss, and water-holding capacity (WHC) than LYD
(p<0.05). Redness and yellowness of the meat were
higher in LYW than in LYD (p<0.01). Further, LYW had
lower pH and shear force than LYD (p<0.001). Significant
high scores in color and flavor were obtained in LYW or gilts compared to LYD or
castrates by sensory panel, respectively (p<0.05).
However, other sensory traits did not differ by breed or sex. Capric acid
(C10:0) was higher in LYD than LYW (p<0.001). However,
stearic acid (C18:0) and saturated fatty acid (SFA) contents were higher in LYW
than LYD (p<0.05). Eicosenoic acid (C20:2) and the n6/n3
ratio were higher in gilts than in castrates, whereas SFA content was higher in
castrates than in gilts. These results suggest that certain physicochemical
qualities of meat and sensory properties are improved in LYW compared to LYD.
This study could provide basic data on meat quality of crossbred pigs with Woori
black pig as a terminal sire.
Collapse
Affiliation(s)
- Yong Min Kim
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Tae Jeong Choi
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Kyu Ho Cho
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Eun Seok Cho
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Jung Jae Lee
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Hak Jae Chung
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Sun Young Baek
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Yong Dae Jeong
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| |
Collapse
|
25
|
Guzek D, Głąbska D, Głąbski K, Wierzbicka A. Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits. AN ACAD BRAS CIENC 2018; 88:1079-88. [PMID: 27254455 DOI: 10.1590/0001-3765201620140679] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Accepted: 08/10/2015] [Indexed: 11/21/2022] Open
Abstract
Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.
Collapse
Affiliation(s)
- Dominika Guzek
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska str., 02-776 Warsaw, Poland, University of Warsaw, Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences, Warsaw , Poland
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska str., 02-776 Warsaw, Poland, University of Warsaw, Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences, Warsaw , Poland
| | - Krzysztof Głąbski
- Department of Microbial Biochemistry, Institute of Biochemistry and Biophysics, Polish Academy of Sciences (PAS-PAN), 5a Pawinskiego str., 02-106 Warsaw, Poland, Polish Academy of Sciences, Institute of Biochemistry and Biophysics, Department of Microbial Biochemistry, Warsaw , Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS- SGGW), 159c Nowoursynowska str., 02-776 Warsaw, Poland, University of Warsaw, Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences, Department of Technique and Food Development, Warsaw , Poland
| |
Collapse
|
26
|
Debrecéni O, Lípová P, Bučko O, Cebulska A, Kapelánski W. Effect of pig genotypes from Slovak and Polish breeds on meat quality. Arch Anim Breed 2018. [DOI: 10.5194/aab-61-99-2018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. Nowadays, meat and meat products from indigenous pig breeds are desired by
consumers for their high sensory quality. For that reason, the trend to use
indigenous pig breeds for production of these products has widened. The aim of
this study was to compare physical and chemical parameters of
Musculus longissimus dorsi (MLD) as well as content of cholesterol
and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa × Duroc,
and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and
Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided
into 5 groups of different genotypes: Mangalitsa breed (n = 9), the crossbreed
Mangalitsa × Duroc (n = 9), Slovak Large White – SLW (n = 10), Zlotnicka
spotted (n = 10) and Pulawska (n = 10). The pigs were reared under intensive
conditions, and they were fed by an ad libitum system with complete feed
mixtures. The fattening period lasted from 30 to 100 kg of live weight.
The SLW had the highest average daily gain with the lowest feed intake
compared to Mangalitsa, the crossbreed Ma × Du and Polish indigenous breeds (P < 0.001). SLW had the
highest meat content in the carcass while Mangalitsa had the lowest
(P < 0.001). Mangalitsa and their crossbreed Ma × Du had the highest
fat content in the carcass, but the SLW and Polish indigenous pig breeds had
the lowest fat content in the carcass (P < 0.001). As regards the
physical properties of MLD, the Polish indigenous pig breeds achieved the
highest values of pH45 min post mortem, the lowest drip loss values, the
lowest colour values of CIE L* and the highest values of CIE b* compared to other
genotypes in the experiment (P < 0.001). However the meat of
crossbreed Ma × Du had pale, soft and exudative (PSE)-like conditions due to the low
pH45 min post mortem, the high values of drip loss and CIE L*.
The crossbreed Ma × Du and Polish indigenous pig breeds had the highest content of intramuscular fat in
MLD compared to Mangalitsa and SLW (P < 0.001). The cholesterol
content in MLD was the highest in Polish pig breeds and the lowest in SLW
(P < 0.001). Regarding the fatty acid content in the meat, intramuscular fat (IMF) from
Zlotnicka spotted was significantly the most polyunsaturated with the
highest percentages of C18:2n-6, C20:5n-3 and C22:6n-3, and it had the lowest
percentages of monounsaturated fatty acids (MUFAs) as well as contents of
C18:1cis-9 and C18:1trans-11 compared to other genotypes (P < 0.001). IMF from Slovak
Large White was the most saturated and monounsaturated with the highest
content of C18:1cis-9, and it has the lowest percentages of polyunsaturated fatty acids (PUFAs) in IMF
compared to genotypes in the study (P < 0.001). From the results, it
follows that the Polish indigenous pig breeds are more suitable for the breeding and
production of special meat products due to acceptable fattening and carcass
parameters as well as the meat quality. As regards fatty acid composition
of meat, the direct influence between fatty acid
composition in diet and in Musculus longissimus dorsi was not determined. However, the
genotypes have a significant impact on fatty acid profiles in MLD.
Collapse
|
27
|
Palma-Granados P, Haro A, Lara L, Aguilera JF, Nieto R, Seiquer I. Differences on meat colour and composition between ‘Landrace × Large White’ and ‘Iberian’ pigs under identical nutritional and management conditions. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16375] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In pig production, factors such as nutritional system and genotype affect quality characteristics of meat. This study was aimed to evaluate differences in nutritional composition and colour of meat between Iberian (IB) and Landrace × Large White (LLW) pigs reared under identical nutrition and management conditions. Nutrient composition, mineral content, fatty acid profile and instrumental colour of two muscles (longissimus thoracis and biceps femoris) were examined at two growing stages (50- and 115-kg weight). Significant differences were found in relation to genotype. IB muscles contained higher amounts of intramuscular fat, dry matter, monounsaturated fatty acids, iron and zinc, and were redder (higher a* value) and with less colour saturation (lower hue angle), than those from LLW pigs. Significant relationships between colour coordinates with the mineral content and the lipid profile of muscles were found: redness was mainly linked to iron, zinc and monounsaturated fatty acids levels, whereas yellowness was positively related with copper, polyunsaturated fatty acids and linoleic acid level. The results of the present study support that muscles from the IB pig genotype have special characteristics, which may enhance the overall quality of meat compared with conventional or high-lean porcine breeds, even under identical management system, due to its particular fat composition and colour attributes.
Collapse
|
28
|
Subramaniyan SA, Kang DR, Belal SA, Cho ESR, Jung JH, Jung YC, Choi YI, Shim KS. Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs. Korean J Food Sci Anim Resour 2016; 36:641-649. [PMID: 27857540 PMCID: PMC5112427 DOI: 10.5851/kosfa.2016.36.5.641] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).
Collapse
Affiliation(s)
| | - Da Rae Kang
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| | - Shah Ahmed Belal
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| | - Eun-So-Ri Cho
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| | | | | | - Yang-Il Choi
- Department of Animal Biotechnology, Chungbuk National University, Cheongju 28644, Korea
| | - Kwan-Seob Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| |
Collapse
|
29
|
Tomović VM, Šević R, Jokanović M, Šojić B, Škaljac S, Tasić T, Ikonić P, Lušnic Polak M, Polak T, Demšar L. Quality traits of <i>longissimus lumborum</i> muscle from White Mangalica,
Duroc × White Mangalica and Large White pigs reared under intensive
conditions and slaughtered at 150 kg live weight: a comparative study. Arch Anim Breed 2016. [DOI: 10.5194/aab-59-401-2016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. To compare quality traits of longissimus lumborum muscle of three genotypes, 20 White Mangalica (WM), 20 crossbred Duroc × White Mangalica (DWM) and 20 Large White (LW) pigs were allotted to the same indoor rearing and feeding conditions. Crossbred and LW pigs grew faster than WM pigs reaching 150 kg on average 168 and 288 days before WM, respectively. Meat from WM pigs had the highest intramuscular fat content and darkest and reddest colour; crosses were at an intermediate position, with significant differences among all genotypes. In addition, ultimate pH, water-holding capacity and iron content were significantly the highest in meat from WM pigs, compared to the other two genotypes. Crossing WM with Duroc had a significant effect on individual fatty acid content of meat. However, the sum of saturated, monounsaturated and polyunsaturated fatty acids remained unchanged. WM and DWM pigs had significantly more tender meat than LW pigs. Monounsaturated fatty acids (MUFAs) were most abundant, followed by saturated (SFAs) and polyunsaturated fatty acids (PUFAs) in meat from all animals. Meat from WM and DWM pigs had a significantly higher percentage of MUFAs and significantly lower percentage of SFAs than LW pigs.
Collapse
|
30
|
Alves SP, Fernandes MJ, Fernandes MH, Bessa RJ, Laranjo M, A.-Santos AC, Elias M, Fraqueza MJ. Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12823] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Susana P. Alves
- CIISA, Faculty of Veterinary Medicine; University of Lisbon; Lisbon Portugal
| | - Maria J. Fernandes
- CIISA, Faculty of Veterinary Medicine; University of Lisbon; Lisbon Portugal
| | - Maria H. Fernandes
- CIISA, Faculty of Veterinary Medicine; University of Lisbon; Lisbon Portugal
| | - Rui J.B. Bessa
- CIISA, Faculty of Veterinary Medicine; University of Lisbon; Lisbon Portugal
| | - Marta Laranjo
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Instituto de Investigação e Formação Avançada (IIFA), Departamento de Fitotecnia, Escola de Ciências e Tecnologia; Universidade de Évora; Évora Portugal
| | - Ana Cristina A.-Santos
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Instituto de Investigação e Formação Avançada (IIFA), Departamento de Fitotecnia, Escola de Ciências e Tecnologia; Universidade de Évora; Évora Portugal
| | - Miguel Elias
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Instituto de Investigação e Formação Avançada (IIFA), Departamento de Fitotecnia, Escola de Ciências e Tecnologia; Universidade de Évora; Évora Portugal
| | - Maria J. Fraqueza
- CIISA, Faculty of Veterinary Medicine; University of Lisbon; Lisbon Portugal
| |
Collapse
|
31
|
Sirtori F, Crovetti A, Zilio DM, Pugliese C, Acciaioli A, Campodoni G, Bozzi R, Franci O. Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2011.e47] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - David Meo Zilio
- Unità di ricerca per la Produzione della Carne e il Miglioramento Genetico, Consiglio per la Ricerca e Sperimentazione in Agricoltura, Tormancina, Monterotondo Scalo (RM), Italy
| | | | - Anna Acciaioli
- Dipartimento di Biotecnologie Agrarie, Università di Firenze, Italy
| | | | - Riccardo Bozzi
- Dipartimento di Biotecnologie Agrarie, Università di Firenze, Italy
| | - Oreste Franci
- Dipartimento di Biotecnologie Agrarie, Università di Firenze, Italy
| |
Collapse
|
32
|
De Prados M, Garcia-Perez J, Benedito J. Ultrasonic characterization and online monitoring of pork meat dry salting process. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
33
|
Martinez-Macipe M, Rodríguez P, Izquierdo M, Gispert M, Manteca X, Mainau E, Hernández F, Claret A, Guerrero L, Dalmau A. Comparison of meat quality parameters in surgical castrated versus vaccinated against gonadotrophin-releasing factor male and female Iberian pigs reared in free-ranging conditions. Meat Sci 2016; 111:116-21. [DOI: 10.1016/j.meatsci.2015.09.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2015] [Revised: 08/31/2015] [Accepted: 09/08/2015] [Indexed: 11/15/2022]
|
34
|
Cámara L, Berrocoso JD, Fuentetaja A, López-Bote CJ, De Blas C, Mateos GG. Regrouping of pigs by body weight at weaning does not affect growth performance, carcass quality or uniformity at slaughter of heavy weight pigs. Anim Sci J 2015; 87:134-42. [PMID: 26419223 DOI: 10.1111/asj.12404] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Revised: 01/21/2015] [Accepted: 02/08/2015] [Indexed: 11/30/2022]
Abstract
We studied the influence of pen uniformity at weaning (7.5 ± 0.6 kg vs. 7.5 ± 1.2 kg body weight (BW ± SD)) and sex on growth performance during the nursery (7.5 to 27.3 kg BW) and the fattening (27.1 to 130.5 kg BW) phases and carcass quality of barrows and castrated females (CF). During the nursery phase, pigs from the more uniform pens had lower feed efficiency (P = 0.05) than pigs from the less uniform pens. Also, barrows had higher average daily feed intake (ADFI) (P < 0.05) and average daily gain (P < 0.001) and better feed efficiency (P < 0.001) than CF. During the fattening phase, initial pen uniformity did not affect growth performance of the pigs but barrows tended (P = 0.08) to have higher ADFI and worse feed efficiency than CF. Trimmed primal cut yield tended to be higher for the more uniform pigs and better for barrows than for CF (P = 0.09). It is concluded that regrouping of the pigs at weaning according to uniformity of BW did not affect growth performance or carcass quality of the pigs at slaughter. Castrated females might be used as an alternative to barrows for the production of carcasses destined to the dry-cured industry.
Collapse
Affiliation(s)
- Lourdes Cámara
- Departamento de Producción Animal, Universidad Politécnica de Madrid, Madrid, Spain.,CEI Campus Moncloa, UCM-UPM, Madrid, Spain
| | - Julio Díaz Berrocoso
- Departamento de Producción Animal, Universidad Politécnica de Madrid, Madrid, Spain
| | | | - Clemente José López-Bote
- CEI Campus Moncloa, UCM-UPM, Madrid, Spain.,Departamento de Producción Animal, Universidad Complutense de Madrid, Madrid, Spain
| | - Carlos De Blas
- Departamento de Producción Animal, Universidad Politécnica de Madrid, Madrid, Spain.,CEI Campus Moncloa, UCM-UPM, Madrid, Spain
| | - Gonzalo G Mateos
- Departamento de Producción Animal, Universidad Politécnica de Madrid, Madrid, Spain.,CEI Campus Moncloa, UCM-UPM, Madrid, Spain
| |
Collapse
|
35
|
Egea M, Linares MB, Garrido MD, Madrid J, Hernández F. Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality. Meat Sci 2015; 111:78-84. [PMID: 26343013 DOI: 10.1016/j.meatsci.2015.08.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 07/17/2015] [Accepted: 08/11/2015] [Indexed: 12/01/2022]
Abstract
Ninety (45 castrated males and 45 gilts) Iberian × Duroc pigs were used in this study. During the finishing period (95-160 kg body weight, 74 days) animals received conventional feed (control G0) or the same feed plus 5% (G5) or 10% (G10) of crude glycerine to partially replace wheat. In general, neither the diet nor gender affected ultrasound, carcass or meat quality parameters. The G10 had lower values of cooking loss and a* than the G5 and G0 groups. The fatty acids, C10:0, C12:0 and C18:3, in intramuscular fat were lower in both glycerine groups. Polyunsaturated fatty acids and 18:2 decreased and C20:0 increased at the subcutaneous fat of G10 animals. Castrated males produced carcasses with higher backfat thickness and fat content. Castrated males had a higher SFA content in subcutaneous fat than females (P<0.001). In conclusion, up to 10% crude glycerine could be used in the Iberian × Duroc diet.
Collapse
Affiliation(s)
- M Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain
| | - M B Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain
| | - M D Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain.
| | - J Madrid
- Department of Animal Production, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain
| | - F Hernández
- Department of Animal Production, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain
| |
Collapse
|
36
|
Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on quality characteristics and fatty acid profile in dry-cured shoulders and loins. Meat Sci 2015; 104:52-7. [DOI: 10.1016/j.meatsci.2015.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Revised: 11/27/2014] [Accepted: 01/15/2015] [Indexed: 11/22/2022]
|
37
|
The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile. Meat Sci 2015; 107:49-56. [PMID: 25938812 DOI: 10.1016/j.meatsci.2015.04.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 04/14/2015] [Accepted: 04/17/2015] [Indexed: 11/20/2022]
Abstract
The aim of this study was to evaluate the effect of including different percentages of Duroc (D) breed in maternal line [Landrace (LR) × Large White (LW); LR × (LW × D); LR × D] and gender on meat quality and intramuscular (IMF) and subcutaneous (SCF) fatty acid composition. No significant differences were found among dam lines in ultimate pH, L* values and drip and cooking losses. There were higher percentages of saturated fatty acids in LR × D and LR × (LW × D) lines and higher percentages of polyunsaturated fatty acids in LR × LW line in IMF and SCF. Also, LR × D line produced pork with a lower Warner-Bratzler shear force values and higher IMF content and potential of lipid oxidation. Furthermore, the L*, a* and b* values and drip loss were greater in pork from entire males than females. The IMF and SCF of females were more monounsaturated and less polyunsaturated than those from entire males.
Collapse
|
38
|
Choi JS, Jin SK, Choi YI, Lee JJ. Effects of Duroc Breeding Lines on Carcass Composition and Meat Quality. Korean J Food Sci Anim Resour 2015; 35:80-5. [PMID: 26761803 PMCID: PMC4682502 DOI: 10.5851/kosfa.2015.35.1.80] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 11/21/2014] [Accepted: 12/05/2014] [Indexed: 11/29/2022] Open
Abstract
This study was performed to investigate the carcass composition and pork quality of Duroc breeding lines in Korea. A total of 200 Duroc pigs were used, and those were originated from four different great-grandparent (GGP) breeding stock farms (L1: N farm, L2: W farm, L3: S farm, L4: R farm). The carcasses of pigs from these farms were collected, and meat quality traits were evaluated. L1 and L2 had smaller carcass weights and thin backfat, whereas L3 and L4 had heavy carcass weights and thick backfat. L3 and L4 had higher contents of fat and protein than L1 and L2. For the meat quality characteristics, L1, L2, and L4 had higher pH values than L3. In addition, L4 had higher water holding capacity than the other lines. L4 had the highest sensory evaluation scores with regard to both juiciness and flavor. Consequently, the study results indicate that pork quality information from domestic Duroc breeding stock lines could be used to effectively improve pork quality in Korea.
Collapse
Affiliation(s)
- Jung-Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
- Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Sang-Keun Jin
- Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Jae-Joon Lee
- Corresponding author: Jae-Joon Lee, Department of Food and Nutrition, Chosun University, Gwangju 500-759, Korea. Tel: +82-62-230-7725, Fax: +82-62-234-7452, E-mail:
| |
Collapse
|
39
|
Gamero-Negrón R, Sánchez del Pulgar J, Ventanas J, García C. Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics. Meat Sci 2015; 99:99-103. [DOI: 10.1016/j.meatsci.2014.08.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Revised: 07/31/2014] [Accepted: 08/13/2014] [Indexed: 11/27/2022]
|
40
|
Sweeney T, O'Halloran AM, Hamill RM, Davey GC, Gil M, Southwood OI, Ryan MT. Novel variation in the FABP3 promoter and its association with fatness traits in pigs. Meat Sci 2014; 100:32-40. [PMID: 25306509 DOI: 10.1016/j.meatsci.2014.09.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Revised: 09/08/2014] [Accepted: 09/17/2014] [Indexed: 01/28/2023]
Abstract
This study examines associations between SNPs in the promoter region of the fatty acid binding protein 3 (FABP3) gene and fatness traits in pure bred Large White (n=98), Duroc (n=99) and Pietrain (n=98) populations. In the Large White breed, SNP g.-634 C>A was associated a 27% increase in IMF (%) in the heterozygote (CA) and a 38% increase in the homozygote (CC) relative to the (AA) genotype in the M. semimembranosus (SM) muscle (P=0.02). While the associations observed in this breed were suggestive of significance in both the SM and in the M. longissimus thoracis et lumborum (LTL) (P=0.08), these associations no longer attained significance at thresholds adjusted for multiple testing. In conclusion, SNPs in the FABP3 promoter may contribute to IMF without influencing carcass fatness traits in pigs, however further confirmation of these associations in larger independent populations would be essential before their incorporation into breeding programmes.
Collapse
Affiliation(s)
- T Sweeney
- School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | - A M O'Halloran
- School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | - R M Hamill
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - G C Davey
- Functional Genomics & Glycomics Group, Martin Ryan Institute, National University of Ireland Galway, Galway, Ireland
| | - M Gil
- IRTA, 17121, Monells, Girona, Spain
| | - O I Southwood
- Genus PLC/PIC, Alpha Building, London Road, Nantwich CW5 7JW, UK
| | - M T Ryan
- School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
| |
Collapse
|
41
|
Choi JS, Lee HJ, Jin SK, Choi YI, Lee JJ. Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs. Korean J Food Sci Anim Resour 2014; 34:238-44. [PMID: 26760944 PMCID: PMC4597850 DOI: 10.5851/kosfa.2014.34.2.238] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Revised: 03/31/2014] [Accepted: 04/02/2014] [Indexed: 11/14/2022] Open
Abstract
This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace × Yorkshire × Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss over Duroc breeds, while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. However, there were no differences in water holding capacity and shear force value. In myoglobin content, crossbred pigs had higher content compared to that in the Duroc population. In subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness over the crossbred pigs. However, in storage characteristics, Duroc breeds showed reduced tendency relative to crossbred pigs. Crossbred pigs had higher unsaturated fatty acid content than Duroc breeds did. In these results, Duroc breeds showed excellent meat quality characteristics with its higher intramuscular fat content and pH value, lower drip loss and cooking loss and higher juiciness and flavor, compared to the crossbred pigs.
Collapse
Affiliation(s)
- Jung-Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea; Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Hyun-Jin Lee
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Sang-Keun Jin
- Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Jae-Joon Lee
- Department of Food and Nutrition, Chosun University, Gwangju 500-759, Korea
| |
Collapse
|
42
|
Lim D, Jo C, Seo K, Nam K. Comparison of meat quality of loins and butts in different two-way crossbred pigs. Livest Sci 2014. [DOI: 10.1016/j.livsci.2013.12.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
43
|
Franco D, Vazquez JA, Lorenzo JM. Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes. Meat Sci 2014; 96:195-202. [DOI: 10.1016/j.meatsci.2013.06.024] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Revised: 06/12/2013] [Accepted: 06/18/2013] [Indexed: 11/27/2022]
|
44
|
An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception. Meat Sci 2013; 96:719-28. [PMID: 24200563 DOI: 10.1016/j.meatsci.2013.10.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2013] [Revised: 09/24/2013] [Accepted: 10/04/2013] [Indexed: 12/18/2022]
Abstract
Meat extracts from five different pig crossbreeds including Duroc/Landrace/Yorkshire (DLY), Iberian/Duroc (ID), Iberian/Duroc/Landrace (ILY), Mangalitza/Duroc (MD), and Mangalitza/Landrace/Yorkshire (MLY) were analysed by nuclear magnetic resonance (NMR)-based metabolomics. The results were compared with technological traits and sensory analyses in order to elucidate the potential of NMR-based metabolomics to highlight meat metabolites of importance for technological and sensory attributes of meat. Amino acids including alanine, carnosine, isoleucine, methionine, phenylalanine, and valine, as well as lactate, inosine monophosphate (IMP), inosine, glycerol and choline-containing compounds were found to be significantly affected by crossbreed. The breed-specific differences in the metabolome were ascribed to differences in ante mortem metabolism, differences in the membrane properties and glycolytic potential of muscle fibres and differences in lipolysis and proteolysis. A high content of carnosine in the meat was associated with a low value of many sensory attributes related to meat flavor/taste, while IMP and inosine were in general not correlated with sensory attributes related to meat flavor/taste.
Collapse
|
45
|
Straadt IK, Aaslyng MD, Bertram HC. Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza. Meat Sci 2013; 95:27-35. [DOI: 10.1016/j.meatsci.2013.04.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2012] [Revised: 04/05/2013] [Accepted: 04/05/2013] [Indexed: 10/27/2022]
|
46
|
Lim DG, Kim KT, Lee KH, Seo KS, Nam KC. Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.2.189] [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
|
47
|
Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders. Meat Sci 2012; 92:562-8. [DOI: 10.1016/j.meatsci.2012.05.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 05/26/2012] [Accepted: 05/29/2012] [Indexed: 11/17/2022]
|
48
|
Ramayo-Caldas Y, Mach N, Esteve-Codina A, Corominas J, Castelló A, Ballester M, Estellé J, Ibáñez-Escriche N, Fernández AI, Pérez-Enciso M, Folch JM. Liver transcriptome profile in pigs with extreme phenotypes of intramuscular fatty acid composition. BMC Genomics 2012; 13:547. [PMID: 23051667 PMCID: PMC3478172 DOI: 10.1186/1471-2164-13-547] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2012] [Accepted: 10/08/2012] [Indexed: 11/24/2022] Open
Abstract
BACKGROUND New advances in high-throughput technologies have allowed for the massive analysis of genomic data, providing new opportunities for the characterization of the transcriptome architectures. Recent studies in pigs have employed RNA-Seq to explore the transcriptome of different tissues in a reduced number of animals. The main goal of this study was the identification of differentially-expressed genes in the liver of Iberian x Landrace crossbred pigs showing extreme phenotypes for intramuscular fatty acid composition using RNA-Seq. RESULTS The liver transcriptomes of two female groups (H and L) with phenotypically extreme intramuscular fatty acid composition were sequenced using RNA-Seq. A total of 146 and 180 unannotated protein-coding genes were identified in intergenic regions for the L and H groups, respectively. In addition, a range of 5.8 to 7.3% of repetitive elements was found, with SINEs being the most abundant elements. The expression in liver of 186 (L) and 270 (H) lncRNAs was also detected. The higher reproducibility of the RNA-Seq data was validated by RT-qPCR and porcine expression microarrays, therefore showing a strong correlation between RT-qPCR and RNA-Seq data (ranking from 0.79 to 0.96), as well as between microarrays and RNA-Seq (r=0.72). A differential expression analysis between H and L animals identified 55 genes differentially-expressed between groups. Pathways analysis revealed that these genes belong to biological functions, canonical pathways and three gene networks related to lipid and fatty acid metabolism. In concordance with the phenotypic classification, the pathways analysis inferred that linolenic and arachidonic acids metabolism was altered between extreme individuals. In addition, a connection was observed among the top three networks, hence suggesting that these genes are interconnected and play an important role in lipid and fatty acid metabolism. CONCLUSIONS In the present study RNA-Seq was used as a tool to explore the liver transcriptome of pigs with extreme phenotypes for intramuscular fatty acid composition. The differential gene expression analysis showed potential gene networks which affect lipid and fatty acid metabolism. These results may help in the design of selection strategies to improve the sensorial and nutritional quality of pork meat.
Collapse
Affiliation(s)
- Yuliaxis Ramayo-Caldas
- Centre de Recerca en Agrigenòmica (CRAG), Consorci CSIC-IRTA-UAB-UB, Campus UAB, Bellaterra, 08193, Spain
| | - Nuria Mach
- INRA, UMR 1313 Génétique Animale et Biologie Intégrative (GABI), Equipe Génétique Immunité Santé, Jouy-en-Josas, F-78352, France
- AgroParisTech, UMR 1313 GABI, Jouy-en-Josas, F-78352, France
- CEA, DSV/iRCM/SREIT/LREG, Jouy-en-Josas, F-78352, France
| | - Anna Esteve-Codina
- Centre de Recerca en Agrigenòmica (CRAG), Consorci CSIC-IRTA-UAB-UB, Campus UAB, Bellaterra, 08193, Spain
| | - Jordi Corominas
- Centre de Recerca en Agrigenòmica (CRAG), Consorci CSIC-IRTA-UAB-UB, Campus UAB, Bellaterra, 08193, Spain
| | - Anna Castelló
- Centre de Recerca en Agrigenòmica (CRAG), Consorci CSIC-IRTA-UAB-UB, Campus UAB, Bellaterra, 08193, Spain
| | - Maria Ballester
- Centre de Recerca en Agrigenòmica (CRAG), Consorci CSIC-IRTA-UAB-UB, Campus UAB, Bellaterra, 08193, Spain
| | - Jordi Estellé
- INRA, UMR 1313 Génétique Animale et Biologie Intégrative (GABI), Equipe Génétique Immunité Santé, Jouy-en-Josas, F-78352, France
- AgroParisTech, UMR 1313 GABI, Jouy-en-Josas, F-78352, France
- CEA, DSV/iRCM/SREIT/LREG, Jouy-en-Josas, F-78352, France
| | | | - Ana I Fernández
- Departamento de Mejora Genética Animal, INIA, Ctra. De la Coruña km. 7, Madrid, 28040, Spain
| | - Miguel Pérez-Enciso
- Centre de Recerca en Agrigenòmica (CRAG), Consorci CSIC-IRTA-UAB-UB, Campus UAB, Bellaterra, 08193, Spain
- Institut Català de Recerca i Estudis Avançats (ICREA), Barcelona, Spain
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain
| | - Josep M Folch
- Centre de Recerca en Agrigenòmica (CRAG), Consorci CSIC-IRTA-UAB-UB, Campus UAB, Bellaterra, 08193, Spain
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain
| |
Collapse
|
49
|
Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system. Livest Sci 2012. [DOI: 10.1016/j.livsci.2012.05.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
50
|
Mairesse G, Benet M, Méteau K, Juin H, Durand D, Mourot J. Effect of plant antioxidant in n-3 polyunsaturated fatty acid-enriched diet on fatty acid composition and sensorial attributes of dry-cured ham. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02797.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|