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Li Y, Yuan R, Gong Z, Zou Q, Wang Y, Tang G, Zhu L, Li X, Jiang Y. Evaluation of coat color inheritance and production performance for crossbreed from Chinese indigenous Chenghua pig crossbred with Berkshire. Anim Biosci 2022; 35:1479-1488. [PMID: 35240015 PMCID: PMC9449375 DOI: 10.5713/ab.21.0574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Accepted: 03/02/2022] [Indexed: 11/27/2022] Open
Abstract
Objective This work was to determine coat inheritance and evaluate production performance for crossbred pigs from Berkshire×Chenghua (BC) compared with Chinese indigenous Chenghua (CH) pigs. Methods The coat color phenotypes were recorded for more than 16,000 pigs, and the genotypes of melanocortin 1 receptor (MCIR) gene were identified by sequencing. The reproductive performance of 927 crossbred BC F4 gilts and 320 purebred CH gilts was recorded. Sixty pigs of each breed were randomly selected at approximately 60 days of age to determine growth performance during fattening period, which lasted for 150 days for BC pigs and 240 days for CH pigs. At the end of the fattening period, 30 pigs of each breed were slaughtered to determine carcass composition and meat quality. Results The coat color of BC pigs exhibits a “dominant black” hereditary pattern, and all piglets derived from boars or sows genotyped ED1ED1 homozygous for MC1R gene showed a uniform black coat phenotype. The BC F4 gilts displayed a good reproductive performance, showing a higher litter and tear size and were heavier at farrowing litter and at weaning litter than the CH gilts, but they reached puberty later than the CH gilts. BC F4 pigs exhibited improved growth and carcass characteristics with a higher average daily live weight gain, lower feed-to-gain ratio, and higher carcass lean meat rate than CH pigs. Like CH pigs, BC F4 pigs produced superior meat-quality characteristics, showing ideal pH and meat-color values, high intramuscular fat content and water-holding capacity, and acceptable muscle-fiber parameters. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the two breeds, and a remarkably high polyunsaturated/saturated fatty acid ratio of ~0.39 was observed in the BC F4 pigs. Conclusion The BC F4 pigs exhibit a uniform black coat pattern and acceptable total production performance.
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Affiliation(s)
- Yujing Li
- Department of Zoology, College of Life Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Rong Yuan
- Chengdu Livestock and Poultry Genetic Resources Protection Center, Chengdu, Sichuan 610081, China
| | - Zhengyin Gong
- Department of Zoology, College of Life Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Qin Zou
- Department of Zoology, College of Life Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Yifei Wang
- Department of Zoology, College of Life Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Guoqing Tang
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Li Zhu
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Xuewei Li
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Yanzhi Jiang
- Department of Zoology, College of Life Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
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Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork. Foods 2021; 10:foods10020204. [PMID: 33498361 PMCID: PMC7909388 DOI: 10.3390/foods10020204] [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: 12/07/2020] [Revised: 01/08/2021] [Accepted: 01/15/2021] [Indexed: 11/17/2022] Open
Abstract
Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined treatment on meat. Therefore, in the present study, pork was inoculated with either Y. enterocolitica or B. thermosphacta, and was treated with a combination of 2040 mJ/cm2 UV-C irradiation followed by a 2000 ppm PAA spray treatment (30 s). Samples were packed under modified atmosphere and stored for 1, 7, or 14 days. The samples were examined for Y. enterocolitica and B. thermosphacta content, chemical and sensory effects, and meat quality parameters. For Y. enterocolitica, a significant reduction of up to 2.16 log10 cfu/cm2 meat and for B. thermosphacta, up to 2.37 log10 cfu/cm2 meat was seen on day 14 after UV-C/PAA treatment compared to the untreated controls.
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Imrich I, Mlyneková E, Mlynek J, Halo M, Kanka T. Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight. POTRAVINARSTVO 2020. [DOI: 10.5219/1334] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.
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Sládek L, Dračková E. The Effect of Genotype, Sex and Intramuscular Fat Content on the Colour of Pork. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2020. [DOI: 10.11118/actaun202068010101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Lin Y, Tang Q, Li Y, He M, Jin L, Ma J, Wang X, Long K, Huang Z, Li X, Gu Y, Li M. Genomic analyses provide insights into breed-of-origin effects from purebreds on three-way crossbred pigs. PeerJ 2019; 7:e8009. [PMID: 31737448 PMCID: PMC6855203 DOI: 10.7717/peerj.8009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Accepted: 10/07/2019] [Indexed: 11/20/2022] Open
Abstract
Crossbreeding is widely used aimed at improving crossbred performance for poultry and livestock. Alleles that are specific to different purebreds will yield a large number of heterozygous single-nucleotide polymorphisms (SNPs) in crossbred individuals, which are supposed to have the power to alter gene function or regulate gene expression. For pork production, a classic three-way crossbreeding system of Duroc × (Landrace × Yorkshire) (DLY) is generally used to produce terminal crossbred pigs with stable and prominent performance. Nonetheless, little is known about the breed-of-origin effects from purebreds on DLY pigs. In this study, we first estimated the distribution of heterozygous SNPs in three kinds of three-way crossbred pigs via whole genome sequencing data originated from three purebreds. The result suggested that DLY is a more effective strategy for three-way crossbreeding as it could yield more stably inherited heterozygous SNPs. We then sequenced a DLY pig family and identified 95, 79, 132 and 42 allele-specific expression (ASE) genes in adipose, heart, liver and skeletal muscle, respectively. Principal component analysis and unrestricted clustering analyses revealed the tissue-specific pattern of ASE genes, indicating the potential roles of ASE genes for development of DLY pigs. In summary, our findings provided a lot of candidate SNP markers and ASE genes for DLY three-way crossbreeding system, which may be valuable for pig breeding and production in the future.
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Affiliation(s)
- Yu Lin
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qianzi Tang
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yan Li
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Mengnan He
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Long Jin
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jideng Ma
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xun Wang
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Keren Long
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Zhiqing Huang
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xuewei Li
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yiren Gu
- Sichuan Animal Science Academy, Chengdu, Sichuan, China
| | - Mingzhou Li
- Institute of Animal Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, China
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Hu H, Wu C, Ding Y, Zhang X, Yang M, Wen A, Yin Z. Comparative analysis of meat sensory quality, antioxidant status, growth hormone and orexin between Anqingliubai and Yorkshire pigs. JOURNAL OF APPLIED ANIMAL RESEARCH 2019. [DOI: 10.1080/09712119.2019.1643729] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Hong Hu
- Anhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of China
- College of Animal Science, Anhui Science and Technology University, Fengyang, People’s Republic of China
| | - Chaodong Wu
- Anhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of China
| | - Yueyun Ding
- Anhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of China
| | - Xiaodong Zhang
- Anhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of China
| | - Min Yang
- Anhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of China
| | - Aiyou Wen
- College of Animal Science, Anhui Science and Technology University, Fengyang, People’s Republic of China
| | - Zongjun Yin
- Anhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of China
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Auqui SM, Egea M, Peñaranda I, Garrido MD, Linares MB. Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality. Meat Sci 2019; 156:105-110. [PMID: 31150937 DOI: 10.1016/j.meatsci.2019.05.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 05/20/2019] [Accepted: 05/20/2019] [Indexed: 11/16/2022]
Abstract
Carcass and meat quality parameters of two different weights of pigs from the rustic breed Chato Murciano (Murcia Region, south-eastern Spain) were studied: light weight (LW, 147.98 ± 3.78 kg live weight) and heavy weight (HW, 176.07 ± 4.78 kg live weight). No weight-dependent effects were observed on carcass quality (carcass yield, length, back fat thickness) or on moisture, pH, and the L* and a* coordinates. The HW group had a higher fat content and cholesterol values than the LW group. None of the fatty acids analysed in the respective meats showed differences between groups (P > .05), except C16:0, C18:2 and C18:3. The HW group had higher values for unsaturated and polyunsaturated fatty acids and the n6/n3 index than LW, and lower values for saturated fat and the Saturated/Polyunsaturated fat ratio and a lower Atherogenesis Index. In conclusion, meat and fat quality are influenced by the final live weight of Chato Murciano pigs.
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Affiliation(s)
- S M Auqui
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain
| | - M Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain
| | - I Peñaranda
- 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
| | - M B Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain.
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8
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Chen Y, Wei Y, Chen J, Lv D, Li P, Zhu L, Tang G, Li X, Jiang Y. Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17450] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.
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Abstract
The muscles of the pork topside – musculus adductor (AD) and m. semimembranosus (SM), and of the silverside – m. biceps femoris (BF) and m. semitendinosus (ST) were analysed and their properties compared with the m. longissimus thoracis (LT) and m. supraspinatus (SS) muscles. Colour (CIE L*a*b*), D/L-lactic acid content, and pH values were measured 45 min and 24 h post mortem. The basic chemical composition of muscles was analysed 24 h after slaughtering. A significant correlation (r = -0.61, P < 0.001) was found between the pH values and the level of lactic acid 45 min post mortem, though not 24 h after slaughter (r = -0.25, P > 0.05). The results confirmed that a direct comparison cannot be made between the fall in pH values in meat and the increase in the level of lactic acid. The lightness L* 24 h post mortem was higher (P < 0.05) in AD, BF, ST and LT muscles than those in samples measured 45 min after slaughter. The toughest muscle was biceps femoris, with a mean value of shear force of 90.5 N. The differences in shear force between the individual analysed muscles were significant (P < 0.05). There were significant differences in the intramuscular fat content between the topside and silverside muscles (P < 0.05). The results of the present study are of value to meat producers who might intend to substitute these parts of the leg with one another during the production, particularly in the case of whole-muscle meat products.
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Sládek L, Mikule V. Influences of Housing Systems and Slaughter Weight on the Market Realization of Slaughter Pigs by SEUROP Classification. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2018. [DOI: 10.11118/actaun201866020389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Popp J, Sharifi AR, Janisch S, Krischek C. Two Frequently Used pH Determination Methods Showed Clearly Different pH Slopes During Early Post Mortem Ageing of Pork. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1163-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Chen W, Zeng QF, Xu HP, Fang GF, Wang SD, Li CH, Wang YD, Wang H, Zeng YQ. Comparison and relationship between meat colour and antioxidant capacity of different pig breeds. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16184] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The objectives of this study were to evaluate meat colour, antioxidant performance of longissimus muscle in different pig breeds, including five Chinese native pig breeds, a Chinese bred pig breed as well as a commercial crossbred pig breed, and to analyse the relationships between meat colour and antioxidant capacity. The results showed that the Chinese native and bred pig breeds have higher meat colour and marbling scores than commercial crossbred pigs. The Chinese native and bred pig breeds showed significantly stronger total antioxidant capacity and superoxide dismutase activity, and lower malondialdehyde contents than commercial crossbred pigs. Moreover, the total antioxidant capacity, superoxide dismutase activity were positively correlated with visual colour, a* and chroma, and negatively correlated with L* and hue angle; on the contrary, the malondialdehyde content was negatively correlated with visual colour, marbling, a*, b* and chroma, and positively correlated with L* and hue angle. In addition, principal component 1 and 2 explained 46.41% and 18.30% of the total variance. These results indicated that meat colour and antioxidant capacity were affected by pig breeds, and meat colour was strongly correlated with antioxidant capacity.
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Choi YS, Lee JK, Jung JT, Jung YC, Jung JH, Jung MO, Choi YI, Jin SK, Choi JS. Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs. Korean J Food Sci Anim Resour 2016; 36:689-696. [PMID: 27857546 PMCID: PMC5112433 DOI: 10.5851/kosfa.2016.36.5.689] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
Abstract
This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs. The values of pH24 h and pH14 d were the highest in Landrace pigs. Myoglobin contents of LYD pigs were higher (p<0.05) than those of purebred pigs. Regarding meat color, Duroc and Yorkshire pigs had higher redness values than Landrace and LYD pigs, while Landrace pigs had the lowest (p<0.05) color values among all pigs. There was no significant difference in shear force or water holding capacity (WHC). Duroc pigs maintained the lowest drip loss during 14 d of cold storage. In sensory evaluation, the marbling scores of Duroc pigs were higher (p<0.05) than other pigs. Regarding fatty acid compositions, total USFA, poly-, n-3, and n-6 contents were the highest (p<0.05) in LYD pigs, while total SFA contents were the highest (p<0.05) in Duroc pigs. Based on these results, purebred pigs had superior overall meat quality to crossbred pigs.
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Affiliation(s)
- Yeong-Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Jin-Kyu Lee
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Ji-Taek Jung
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | | | | | - Myung-Ok Jung
- Foundation of Agri. Tech. Commercialization & Transfer, Suwon 16613, Korea
| | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea; Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Jung-Seok Choi
- Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
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Matoušek V, Kernerová N, Hyšplerová K, Jirotková D, Brzáková M. Carcass Traits and Meat Quality of Prestice Black-Pied Pig Breed. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1181-7. [PMID: 26954141 PMCID: PMC4932573 DOI: 10.5713/ajas.15.0659] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/08/2015] [Revised: 10/14/2015] [Accepted: 11/13/2015] [Indexed: 11/27/2022]
Abstract
The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW) and gender (barrows and gilts, resp.). Pigs were divided into weight categories: SW1 (75 to 99.9 kg), SW2 (100 to 109.9 kg) and SW3 (110 to 130 kg) and all individual traits were analyzed by the general linear model procedure (SAS 9.3). Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01). Lean meat content was 48.94% (SW1), 48.78% (SW2), and 48.76% (SW3). Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05). Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%), compared to the highest drip loss in SW3 (2.59%). Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05).
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Affiliation(s)
- Václav Matoušek
- Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice 370 05, Czech Republic
| | - Naděžda Kernerová
- Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice 370 05, Czech Republic
| | - Klára Hyšplerová
- Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice 370 05, Czech Republic
| | - Dana Jirotková
- Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice 370 05, Czech Republic
| | - Michaela Brzáková
- Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice 370 05, Czech Republic
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RNA-seq transcriptome analysis of extensor digitorum longus and soleus muscles in large white pigs. Mol Genet Genomics 2015; 291:687-701. [DOI: 10.1007/s00438-015-1138-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Accepted: 10/17/2015] [Indexed: 10/24/2022]
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16
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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.
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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:
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Differential expression of lipid metabolism-related genes and myosin heavy chain isoform genes in pig muscle tissue leading to different meat quality. Animal 2015; 9:1073-80. [PMID: 25716066 DOI: 10.1017/s1751731115000324] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
The aim of this study was to investigate the variations in meat quality, lipid metabolism-related genes, myosin heavy chain (MyHC) isoform genes and peroxisome proliferator-activated receptor gamma coactivator-1α (PGC-1α) gene mRNA expressions in longissimus dorsi muscle (LM) of two different pig breeds. Six Rongchang and six Landrace barrows were slaughtered at 161 days of age. Subsequently, meat quality traits and gene expression levels in LM were observed. Results showed that Rongchang pigs not only exhibited greater pH, CIE a*24 h and intramuscular fat content but also exhibited lower body weight, carcass weight, dressing percentage, LM area and CIE b*24 h compared with Landrace pigs (P<0.05). Meanwhile, the mRNA expression levels of the lipogenesis (peroxisome proliferator-activated receptor gamma, acetyl-CoA carboxylase and fatty acid synthase) and fatty acid uptake (lipoprotein lipase)-related genes were greater in the Rongchang (P<0.05), whereas the lipolysis (adipose triglyceride lipase and hormone sensitive lipase) and fatty acid oxidation (carnitine palmitoyltransferase-1B)-related genes were better expressed in the Landrace. Moreover, compared with the Landrace, the mRNA expression levels of MyHCI, MyHCIIa and MyHCIIx were greater, whereas the mRNA expression levels of MyHCIIb were lower in the Rongchang pigs (P<0.05). In addition, the mRNA expression levels of PGC-1α were greater in Rongchang pigs than in the Landrace (P<0.05), which can partly explain the differences in MyHC isoform gene expressions between Rongchang and Landrace pigs. Although the small number of samples does not allow to obtain a definitive conclusion, we can suggest that Rongchang pigs possess better meat quality, and the underlying molecular mechanisms responsible for the better meat quality in fatty pigs may be partly due to the higher mRNA expression levels of lipogenesis and fatty acid uptake-related genes, as well as the oxidative and intermediate muscle fibers, and due to the lower mRNA expression levels of lipolysis and fatty acid oxidation-related genes, as well as the glycolytic muscle fibers.
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Lim DG, Jo C, Cha JS, Seo KS, Nam KC. Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage. Korean J Food Sci Anim Resour 2014; 34:185-91. [PMID: 26760937 PMCID: PMC4597847 DOI: 10.5851/kosfa.2014.34.2.185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 03/06/2014] [Accepted: 03/06/2014] [Indexed: 11/17/2022] Open
Abstract
This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire × Landrace × Duroc (YLD), Yorkshire × Chester White × Yorkshire (YCY), and Yorkshire × Berkshire × Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at 0℃ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.
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Affiliation(s)
- Dong-Gyun Lim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
| | - Cheorun Jo
- Major in Animal Biotechnology, Seoul National University, Seoul 151-921, Korea
| | - Ju-Su Cha
- Department of Animal Science and Technology, Sunchon National University, Sunchon 540-950, Korea
| | - Kang-Seok Seo
- Department of Animal Science and Technology, Sunchon National University, Sunchon 540-950, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Sunchon 540-950, Korea
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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]
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Choi Y, Nam K, Choe J, Ryu Y, Wick M, Lee K, Kim B. Growth, carcass, fiber type, and meat quality characteristics in Large White pigs with different live weights. Livest Sci 2013. [DOI: 10.1016/j.livsci.2013.02.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Choi Y, Sarah D, Shin S, Wick M, Kim B, Lee K. Comparative growth performance in different Japanese quail lines: The effect of muscle DNA content and fiber morphology. Poult Sci 2013; 92:1870-7. [DOI: 10.3382/ps.2012-02892] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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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
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