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Wang W, Wang D, Zhang X, Liu X, Niu X, Li S, Huang S, Ran X, Wang J. Comparative transcriptome analysis of longissimus dorsi muscle reveal potential genes affecting meat trait in Chinese indigenous Xiang pig. Sci Rep 2024; 14:8486. [PMID: 38605105 PMCID: PMC11009340 DOI: 10.1038/s41598-024-58971-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Accepted: 04/05/2024] [Indexed: 04/13/2024] Open
Abstract
In this study, we compared the transcriptome of longissimus dorsi muscle between Guizhou Xiang pigs (XP) and Western commercial Large White pigs (LW), which show diffirent meat quality between them. In terms of meat quality traits, the pH 45 min, color score, backfat thickness, and intramuscular fat (IMF) content were higher in Xiang pigs than in Large White pigs (P < 0.01), while the drip loss, lean meat percentage, shear force, and longissimus dorsi muscle area of Xiang pigs were lower than that of Large White pigs (P < 0.01). Nutrients such as monounsaturated fatty acid (MUFA), total amino acids (TAA), delicious amino acids (DAA) and essential amino acids (EAA) in Xiang pigs were higher than that in Large White pigs, and the proportion of polyunsaturated fatty acid (PUFA) of Xiang pigs was significantly lower than Large White pigs (P < 0.01). Transcriptome analysis identified 163 up-regulated genes and 88 genes down-regulated in Xiang pigs longissimus dorsi muscle. Combined with the correlation analysis and quantitative trait locis (QTLs) affecting meat quality, a total of 227 DEGs were screened to be significantly associated with meat quality values. Enrichment analysis indicated that numerous members of genes were gathered in muscle development, adipogenesis, amino acid metabolism, fatty acid metabolism and synthesis. Of those, 29 genes were identified to be hub genes that might be related with the meat quality of Xiang pig, such as MYOD1, ACTB, ASNS, FOXO1, ARG2, SLC2A4, PLIN2, and SCD. Thus, we screened and identified the potential functional genes for the formation of meat quality in Xiang pigs, which provides a corresponding theoretical basis for the study of the molecular regulatory mechanism of pork quality and the improvement of pork quality.
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Affiliation(s)
- Wei Wang
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Dan Wang
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Xinyi Zhang
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Xiaoli Liu
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Xi Niu
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Sheng Li
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Shihui Huang
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Xueqin Ran
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China.
| | - Jiafu Wang
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservative and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Science and College of Animal Science, Guizhou University, Guiyang, 550025, China.
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Li X, Liu Q, Fu C, Li M, Li C, Li X, Zhao S, Zheng Z. Characterizing structural variants based on graph-genotyping provides insights into pig domestication and local adaption. J Genet Genomics 2024; 51:394-406. [PMID: 38056526 DOI: 10.1016/j.jgg.2023.11.005] [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: 07/14/2023] [Revised: 11/23/2023] [Accepted: 11/24/2023] [Indexed: 12/08/2023]
Abstract
Structural variants (SVs), such as deletions (DELs) and insertions (INSs), contribute substantially to pig genetic diversity and phenotypic variation. Using a library of SVs discovered from long-read primary assemblies and short-read sequenced genomes, we map pig genomic SVs with a graph-based method for re-genotyping SVs in 402 genomes. Our results demonstrate that those SVs harboring specific trait-associated genes may greatly shape pig domestication and local adaptation. Further characterization of SVs reveals that some population-stratified SVs may alter the transcription of genes by affecting regulatory elements. We identify that the genotypes of two DELs (296-bp DEL, chr7: 52,172,101-52,172,397; 278-bp DEL, chr18: 23,840,143-23,840,421) located in muscle-specific enhancers are associated with the expression of target genes related to meat quality (FSD2) and muscle fiber hypertrophy (LMOD2 and WASL) in pigs. Our results highlight the role of SVs in domestic porcine evolution, and the identified candidate functional genes and SVs are valuable resources for future genomic research and breeding programs in pigs.
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Affiliation(s)
- Xin Li
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education and Key Laboratory of Swine Genetics and Breeding of Ministry of Agriculture, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Quan Liu
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education and Key Laboratory of Swine Genetics and Breeding of Ministry of Agriculture, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Chong Fu
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education and Key Laboratory of Swine Genetics and Breeding of Ministry of Agriculture, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Mengxun Li
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education and Key Laboratory of Swine Genetics and Breeding of Ministry of Agriculture, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Changchun Li
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education and Key Laboratory of Swine Genetics and Breeding of Ministry of Agriculture, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; The Cooperative Innovation Center for Sustainable Pig Production, Wuhan, Hubei 430070, China
| | - Xinyun Li
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education and Key Laboratory of Swine Genetics and Breeding of Ministry of Agriculture, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; The Cooperative Innovation Center for Sustainable Pig Production, Wuhan, Hubei 430070, China; Hubei Hongshan Laboratory, Wuhan, Hubei 430070, China
| | - Shuhong Zhao
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education and Key Laboratory of Swine Genetics and Breeding of Ministry of Agriculture, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; The Cooperative Innovation Center for Sustainable Pig Production, Wuhan, Hubei 430070, China; Hubei Hongshan Laboratory, Wuhan, Hubei 430070, China.
| | - Zhuqing Zheng
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education and Key Laboratory of Swine Genetics and Breeding of Ministry of Agriculture, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Institute of Agricultural Biotechnology, Jingchu University of Technology, Jingmen, Hubei 448000, China.
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Razmaitė V, Šveistienė R, Šiukščius A. Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies. Foods 2024; 13:798. [PMID: 38472911 DOI: 10.3390/foods13050798] [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: 02/15/2024] [Revised: 03/01/2024] [Accepted: 03/02/2024] [Indexed: 03/14/2024] Open
Abstract
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95-100 kg. After 24 h of slaughter, carcasses were evaluated and sampled for the analysis of meat quality traits of loins and consumer evaluation of cooked loins and baked bellies. The pigs of both Lithuanian breeds had higher backfat thickness and depth of underbelly but lower loin area compared with hybrids. However, more fatty local breeds had higher intramuscular fat content but lower cholesterol content than hybrids. The loins from local pigs displayed higher pH and colour with lower lightness and yellowness but higher redness and also lower cooking loss, shear force and hardness than conventional hybrids. Pork from lean hybrids had a higher proportion of polyunsaturated fatty acids and more favourable lipid quality indices such as atherogenic (AI) and thrombogenic (TI) indices and the hypocholesterolemic/hypercholesterolemic (h/H) ratio; however, the peroxidisability index (PI) and iodine value (IV) were less favourable compared with local pigs. Consumers evaluated cooked loins and baked bellies. The loins from local breeds scored higher in juiciness, taste and overall acceptability compared with conventional hybrids. However, a higher overall acceptability was observed for the lean bellies of hybrids. The results can be used to increase pork consumption choices.
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Affiliation(s)
- Violeta Razmaitė
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, Lithuania
| | - Rūta Šveistienė
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, Lithuania
| | - Artūras Šiukščius
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, Lithuania
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Scerra M, Foti F, Caparra P, Cilione C, Bognanno M, Paolo F, Paolo DC, Natalello A, Musati M, Chies L. Effects of feeding bergamot pulp and olive leaves on performance and meat quality in Apulo-Calabrese pigs. Vet Anim Sci 2024; 23:100336. [PMID: 38283331 PMCID: PMC10818079 DOI: 10.1016/j.vas.2024.100336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2024] Open
Abstract
To determine the effects of dietary inclusion of bergamot pulp and olive leaves on pork quality, thirty-six barrows (Apulo-Calabrese; 112.5 ± 7.40 kg initial bodyweight) were randomly assigned to four experimental treatments and fed for 100 days a control diet (control group) or a diet similar to the control diet in which part of the cereals were replaced with 20 % (DM on the diet fed) of ensiled bergamot pulp (dry matter on the diet fed, EBP group) or olive leaves (OLL group) or a 1:1 mixture of both by-products (BPOL group). In the present study, the dietary administration of by-products did not influence the accumulation of IMF (P > 0.05) in meat. As for individual fatty acids, no differences were observed among groups. However, the dietary supplementation of bergamot pulp tended to increase (P = 0.073) the level of α-linolenic acid in meat. In raw and cooked meat TBARS values were higher (P < 0.001) in the Control group than in EBP, OLL and BPOL groups. The integration of 20 % of bergamot pulp and/or olive leaves by-products increased the levels of tocopherol and phenolic compounds in the diets, positively influencing the shelf life of meat. No effect of diet was observed on animal performance. The results of present study indicated mainly that partial replacement of cereals with 20 % DM on the diet fed of ensiled bergamot pulp and olive leaves, either alone or in combination, in the pig's diet led to greater oxidative stability of the meat.
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Affiliation(s)
- Manuel Scerra
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124, Reggio Calabria, Italy
| | - Francesco Foti
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124, Reggio Calabria, Italy
| | - Pasquale Caparra
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124, Reggio Calabria, Italy
| | - Caterina Cilione
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124, Reggio Calabria, Italy
| | - Matteo Bognanno
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124, Reggio Calabria, Italy
| | - Fortugno Paolo
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124, Reggio Calabria, Italy
| | - De Caria Paolo
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124, Reggio Calabria, Italy
| | - Antonio Natalello
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123, Catania, Italy
| | - Martino Musati
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123, Catania, Italy
| | - Luigi Chies
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124, Reggio Calabria, Italy
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Karolyi D, Škrlep M, Marušić Radovčić N, Luković Z, Škorput D, Salajpal K, Kljak K, Čandek-Potokar M. Effects of Animal Diet and Processing Methods on the Quality Traits of Dry-Cured Ham Produced from Turopolje Pigs. Animals (Basel) 2024; 14:286. [PMID: 38254455 PMCID: PMC10812397 DOI: 10.3390/ani14020286] [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: 12/22/2023] [Revised: 01/09/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
The Turopolje pig (TP) is a local Croatian pig breed that almost became extinct in the second half of the 20th century. Today, the TP is still endangered, and a new conservation strategy based on products with higher added value is needed to preserve the breed. There is little information on the quality of TP meat products such as smoked and dry-cured ham, including the impact of natural feeds or processing innovations such as smoke reduction. This study, therefore, investigated the effects of the animal's diet (either conventionally fed or acorn-supplemented) and the processing method (standard or lightly smoked) on the quality traits of dry-cured TP ham. Twenty hams, evenly distributed among the treatments, were processed for 15 months and then analysed for physicochemical and textural traits, volatiles and sensory profile. The hams from acorn-supplemented pigs lost less weight during processing (p ≤ 0.05). Otherwise, the diet had no significant effect on most examined ham traits. The exceptions were protein content and the texture parameter hardness, which decreased (p ≤ 0.05), and the degree of proteolysis and colour parameters, which increased (p ≤ 0.05) as a result of acorn supplementation. However, these effects were generally small and varied between the inner (m. biceps femoris) and outer (m. semimembranosus) muscles. Furthermore, acorn supplementation was associated with less typical ham odour and lower sensory scores for sweetness and colour uniformity (p ≤ 0.05). The smoke reduction had no effect on the physicochemical and colour properties but resulted in a significant reduction (p ≤ 0.05) in the volatile phenolic compounds and an improved texture to the hams. This was reflected both in reduced (p ≤ 0.05) hardness, identified in the instrumental analysis, and in an increased (p ≤ 0.05) softness, solubility and moistness, identified in the sensory evaluation. To summarize, the quality of the TP ham under the conditions studied was only slightly affected by acorn supplementation, whereas reduced smoking had a more significant effect, which was mainly reflected in an improved texture.
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Affiliation(s)
- Danijel Karolyi
- Division of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia (D.Š.); (K.S.); (K.K.)
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia; (M.Š.); (M.Č.-P.)
| | - Nives Marušić Radovčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Zoran Luković
- Division of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia (D.Š.); (K.S.); (K.K.)
| | - Dubravko Škorput
- Division of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia (D.Š.); (K.S.); (K.K.)
| | - Krešimir Salajpal
- Division of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia (D.Š.); (K.S.); (K.K.)
| | - Kristina Kljak
- Division of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia (D.Š.); (K.S.); (K.K.)
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia; (M.Š.); (M.Č.-P.)
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Botelho-Fontela S, Ferreira S, Paixão G, Pereira-Pinto R, Vaz-Velho M, Pires MDA, Payan-Carreira R, Patarata L, Lorenzo JM, Silva JA, Esteves A. Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming. Animals (Basel) 2023; 14:102. [PMID: 38200834 PMCID: PMC10778027 DOI: 10.3390/ani14010102] [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: 11/28/2023] [Revised: 12/16/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
Traditional outdoor pig farming is renowned for its emphasis on animal welfare and the production of highly valued, quality meat. While seasonality is known to impact certain animals, particularly those raised outdoors, there is a lack of research on Bísaro boars, a native Portuguese breed. This research study was conducted on a total of 20 male entire Bísaro pigs, reared in outdoor pens from 4 to 13 months old, and subsequently slaughtered. The animals were divided into two groups: one slaughtered in winter (Wi, n = 9), and the other in summer (Su, n = 11). The objective was to evaluate testicular morphometry, boar taint compounds, and meat quality traits, including sensory analysis and fatty acid profile. Testicles from the Su group exhibited reduced volume, indicating diminished functionality during that season. While no significant differences were observed in the boar taint compound analysis, panelists could discern a more intense aroma and flavor of boar taint in the Su meat. Other meat quality traits showed no significant variations, but the fatty acid profile displayed higher values in the Wi group. This study reveals that Bísaro boars experience reproductive seasonality, leading to variations in boar taint compounds across the seasons. This information is crucial for farm planning.
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Affiliation(s)
- Sofia Botelho-Fontela
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.F.); (G.P.); (M.d.A.P.); (L.P.); (J.A.S.); (A.E.)
| | - Sílvia Ferreira
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.F.); (G.P.); (M.d.A.P.); (L.P.); (J.A.S.); (A.E.)
| | - Gustavo Paixão
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.F.); (G.P.); (M.d.A.P.); (L.P.); (J.A.S.); (A.E.)
- CISAS—Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal; (R.P.-P.); (M.V.-V.)
| | - Ricardo Pereira-Pinto
- CISAS—Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal; (R.P.-P.); (M.V.-V.)
| | - Manuela Vaz-Velho
- CISAS—Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal; (R.P.-P.); (M.V.-V.)
| | - Maria dos Anjos Pires
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.F.); (G.P.); (M.d.A.P.); (L.P.); (J.A.S.); (A.E.)
| | - Rita Payan-Carreira
- CHRC—Comprehensive Health Research Centre, Department of Veterinary Medicine, University of Évora, Pole at Mitra, 7002-554 Évora, Portugal;
| | - Luís Patarata
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.F.); (G.P.); (M.d.A.P.); (L.P.); (J.A.S.); (A.E.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia 4, 32900 San Cibrao das Viñas, Spain;
| | - José A. Silva
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.F.); (G.P.); (M.d.A.P.); (L.P.); (J.A.S.); (A.E.)
| | - Alexandra Esteves
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.F.); (G.P.); (M.d.A.P.); (L.P.); (J.A.S.); (A.E.)
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Poklukar K, Mestre C, Škrlep M, Čandek-Potokar M, Ovilo C, Fontanesi L, Riquet J, Bovo S, Schiavo G, Ribani A, Muñoz M, Gallo M, Bozzi R, Charneca R, Quintanilla R, Kušec G, Mercat MJ, Zimmer C, Razmaite V, Araujo JP, Radović Č, Savić R, Karolyi D, Servin B. A meta-analysis of genetic and phenotypic diversity of European local pig breeds reveals genomic regions associated with breed differentiation for production traits. Genet Sel Evol 2023; 55:88. [PMID: 38062367 PMCID: PMC10704730 DOI: 10.1186/s12711-023-00858-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 11/17/2023] [Indexed: 12/18/2023] Open
Abstract
BACKGROUND Intense selection of modern pig breeds has resulted in genetic improvement of production traits while the performance of local pig breeds has remained lower. As local pig breeds have been bred in extensive systems, they have adapted to specific environmental conditions, resulting in a rich genotypic and phenotypic diversity. This study is based on European local pig breeds that have been genetically characterized using DNA-pool sequencing data and phenotypically characterized using breed level phenotypes related to stature, fatness, growth, and reproductive performance traits. These data were analyzed using a dedicated approach to detect signatures of selection linked to phenotypic traits in order to uncover potential candidate genes that may underlie adaptation to specific environments. RESULTS Analysis of the genetic data of European pig breeds revealed four main axes of genetic variation represented by the Iberian and three modern breeds (i.e. Large White, Landrace, and Duroc). In addition, breeds clustered according to their geographical origin, for example French Gascon and Basque breeds, Italian Apulo Calabrese and Casertana breeds, Spanish Iberian, and Portuguese Alentejano breeds. Principal component analysis of the phenotypic data distinguished the larger and leaner breeds with better growth potential and reproductive performance from the smaller and fatter breeds with low growth and reproductive efficiency. Linking the signatures of selection with phenotype identified 16 significant genomic regions associated with stature, 24 with fatness, 2 with growth, and 192 with reproduction. Among them, several regions contained candidate genes with possible biological effects on stature, fatness, growth, and reproductive performance traits. For example, strong associations were found for stature in two regions containing, respectively, the ANXA4 and ANTXR1 genes, for fatness in a region containing the DNMT3A and POMC genes and for reproductive performance in a region containing the HSD17B7 gene. CONCLUSIONS In this study on European local pig breeds, we used a dedicated approach for detecting signatures of selection that were supported by phenotypic data at the breed level to identify potential candidate genes that may have adapted to different living environments and production systems.
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Affiliation(s)
- Klavdija Poklukar
- Agricultural Institute of Slovenia, Hacquetova Ulica 17, 1000, Ljubljana, Slovenia
| | - Camille Mestre
- GenPhySE, Université de Toulouse, INRAE, INP, ENVT, 31320, Castanet-Tolosan, France
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova Ulica 17, 1000, Ljubljana, Slovenia
| | | | - Cristina Ovilo
- Departamento Mejora Genética Animal, INIA-CSIC, Crta. de la Coruña Km. 7,5, 28040, Madrid, Spain
| | - Luca Fontanesi
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Fanin 46, 40127, Bologna, Italy
| | - Juliette Riquet
- GenPhySE, Université de Toulouse, INRAE, INP, ENVT, 31320, Castanet-Tolosan, France
| | - Samuele Bovo
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Fanin 46, 40127, Bologna, Italy
| | - Giuseppina Schiavo
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Fanin 46, 40127, Bologna, Italy
| | - Anisa Ribani
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Fanin 46, 40127, Bologna, Italy
| | - Maria Muñoz
- Departamento Mejora Genética Animal, INIA-CSIC, Crta. de la Coruña Km. 7,5, 28040, Madrid, Spain
| | - Maurizio Gallo
- Associazione Nazionale Allevatori Suini (ANAS), Via Nizza 53, 00198, Rome, Italy
| | - Ricardo Bozzi
- DAGRI-Animal Science Section, Università Di Firenze, Via Delle Cascine 5, 50144, Florence, Italy
| | - Rui Charneca
- MED- Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra, Apartado 94, 7006-554, Évora, Portugal
| | - Raquel Quintanilla
- Programa de Genética y Mejora Animal, IRTA, Torre Marimon, Caldes de Montbui, 08140, Barcelona, Spain
| | - Goran Kušec
- Faculty of Agrobiotechnical Sciences, University of Osijek, Vladimira Preloga 1, 31000, Osijek, Croatia
| | - Marie-José Mercat
- IFIP Institut du Porc, La Motte au Vicomte, BP 35104, 35651, Le Rheu Cedex, France
| | - Christoph Zimmer
- Bauerliche Erzeugergemeinschaft Schwäbisch Hall, Haller Str. 20, 74549, Wolpertshausen, Germany
| | - Violeta Razmaite
- Animal Science Institute, Lithuanian University of Health Sciences, 82317, Baisogala, Lithuania
| | - Jose P Araujo
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Viana do Castelo, Escola Superior Agrária, Refóios do Lima, 4990-706, Ponte de Lima, Portugal
| | - Čedomir Radović
- Department of Pig Breeding and Genetics, Institute for Animal Husbandry, 11080, Belgrade-Zemun, Serbia
| | - Radomir Savić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade-Zemun, Serbia
| | - Danijel Karolyi
- Department of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska c. 25, 10000, Zagreb, Croatia
| | - Bertrand Servin
- GenPhySE, Université de Toulouse, INRAE, INP, ENVT, 31320, Castanet-Tolosan, France.
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8
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Yan Z, Song K, Wang P, Gun S, Long X. Evaluation of the Genetic Diversity and Population Structure of Four Native Pig Populations in Gansu Province. Int J Mol Sci 2023; 24:17154. [PMID: 38138983 PMCID: PMC10743271 DOI: 10.3390/ijms242417154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/30/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Indigenous pig populations, including Bamei pigs (BM), Hezuo pigs (HZ), Huixian Qingni Black pigs (HX), and Minxian Black pigs (MX) in Gansu Province, live in a particular climate and a relatively closed geographical environment. These local pig breeds are characterized by excellent characteristics (e.g., cold tolerance, robust disease resistance, and superior meat quality). In the past few years, pig populations in Gansu Province have decreased significantly because of their poor lean meat percentage, high fat content, and slow growth rate. Maintaining the diversity of these four breeds can act as a source of new alleles to be incorporated into commercial breeds which are more susceptible to disease and less adaptable to changing conditions because of inbreeding. Genomic data analysis is adequate for determining the genetic diversity and livestock breeding population structure, even in local pig populations. However, the genetic diversity and population structure of the four native pig populations in Gansu Province are still unknown. Thus, we used "Zhongxin-I" porcine chip for the SNP detection of 102 individuals living on four pig conservation farms. A total of 57,466 SNPs were identified among the four pig breeds. The linkage disequilibrium (LD) plot showed that MX had the highest level of LD, followed by BM, HZ, and HX. The observed heterozygosity (Ho) in all four populations was higher than the expected heterozygosity (He). A principal component analysis (PCA) demonstrated that the four local pig populations were isolated. The identity displayed by the state matrix and G matrix heat map results indicated that small numbers of individuals among the four pig breeds had a high genetic distance and weak genetic relationships. The results of the population genetic structure of BM, HZ, HX, and MX pigs showed a slight genetic diversity loss. Our findings enabled us to better understand the genome characteristics of these four indigenous pig populations, which will provide novel insights for the future germplasm conservation and utilization of these indigenous pig populations.
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Affiliation(s)
- Zunqiang Yan
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (Z.Y.); (K.S.); (P.W.)
| | - Kelin Song
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (Z.Y.); (K.S.); (P.W.)
| | - Pengfei Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (Z.Y.); (K.S.); (P.W.)
| | - Shuangbao Gun
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (Z.Y.); (K.S.); (P.W.)
| | - Xi Long
- Chongqing Academy of Animal Sciences, Chongqing 402460, China
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9
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Tan Z, Liu J, Xiao D, Liu Y, Huang Y. Dual-Stream Fusion Network with ConvNeXtV2 for Pig Weight Estimation Using RGB-D Data in Aisles. Animals (Basel) 2023; 13:3755. [PMID: 38136793 PMCID: PMC10740622 DOI: 10.3390/ani13243755] [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: 11/06/2023] [Revised: 11/26/2023] [Accepted: 12/02/2023] [Indexed: 12/24/2023] Open
Abstract
In the field of livestock management, noncontact pig weight estimation has advanced considerably with the integration of computer vision and sensor technologies. However, real-world agricultural settings present substantial challenges for these estimation techniques, including the impacts of variable lighting and the complexities of measuring pigs in constant motion. To address these issues, we have developed an innovative algorithm, the moving pig weight estimate algorithm based on deep vision (MPWEADV). This algorithm effectively utilizes RGB and depth images to accurately estimate the weight of pigs on the move. The MPWEADV employs the advanced ConvNeXtV2 network for robust feature extraction and integrates a cutting-edge feature fusion module. Supported by a confidence map estimator, this module effectively merges information from both RGB and depth modalities, enhancing the algorithm's accuracy in determining pig weight. To demonstrate its efficacy, the MPWEADV achieved a root-mean-square error (RMSE) of 4.082 kg and a mean absolute percentage error (MAPE) of 2.383% in our test set. Comparative analyses with models replicating the latest research show the potential of the MPWEADV in unconstrained pig weight estimation practices. Our approach enables real-time assessment of pig conditions, offering valuable data support for grading and adjusting breeding plans, and holds broad prospects for application.
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Affiliation(s)
- Zujie Tan
- College of Mathematics Informatics, South China Agricultural University, Guangzhou 510642, China; (Z.T.); (J.L.); (Y.L.); (Y.H.)
- Key Laboratory of Smart Agricultural Technology in Tropical South China, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
| | - Junbin Liu
- College of Mathematics Informatics, South China Agricultural University, Guangzhou 510642, China; (Z.T.); (J.L.); (Y.L.); (Y.H.)
- Key Laboratory of Smart Agricultural Technology in Tropical South China, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
| | - Deqin Xiao
- College of Mathematics Informatics, South China Agricultural University, Guangzhou 510642, China; (Z.T.); (J.L.); (Y.L.); (Y.H.)
- Key Laboratory of Smart Agricultural Technology in Tropical South China, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
| | - Youfu Liu
- College of Mathematics Informatics, South China Agricultural University, Guangzhou 510642, China; (Z.T.); (J.L.); (Y.L.); (Y.H.)
- Key Laboratory of Smart Agricultural Technology in Tropical South China, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
| | - Yigui Huang
- College of Mathematics Informatics, South China Agricultural University, Guangzhou 510642, China; (Z.T.); (J.L.); (Y.L.); (Y.H.)
- Key Laboratory of Smart Agricultural Technology in Tropical South China, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
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10
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Ludwiczak A, Kasprowicz-Potocka M, Zaworska-Zakrzewska A, Składanowska-Baryza J, Rodriguez-Estevez V, Sanz-Fernandez S, Diaz-Gaona C, Ferrari P, Pedersen LJ, Couto MYR, Revilla I, Sell-Kubiak E. Husbandry practices associated with extensification in European pig production and their effects on pork quality. Meat Sci 2023; 206:109339. [PMID: 37716226 DOI: 10.1016/j.meatsci.2023.109339] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 07/27/2023] [Accepted: 09/05/2023] [Indexed: 09/18/2023]
Abstract
This review has been developed as part of the mEATquality project with the main objective to examine the types of extensification practices used in European pig husbandry and their effect on intrinsic meat quality. Literature search has resulted in 679 references in total, from which 53 showed a strict compliance with the goals of this review: 1) the use of local European breeds and their crossbreds (22 papers); 2) addition of forage to diet (9 papers); 3) increased space allowance (3 papers); 4) enrichment of environment (19 papers). The evaluation of selected extensification factors showed that not all of them have a clear impact on meat quality, and are often confounded. The most clear differences were observed when comparing autochthonous with commercial breeds, and systems with access to pastures or woodlands vs. indoor housing. Despite many studies focusing on the extensification of husbandry practices, some of the factors cannot be confirmed to have a direct effect on pork intrinsic quality.
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Affiliation(s)
- Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, Suchy Las 62-002, Poland.
| | | | - Anita Zaworska-Zakrzewska
- Department of Animal Nutrition, Poznań University of Life Sciences, Wołyńska 33, Poznań 60-637, Poland.
| | - Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, Suchy Las 62-002, Poland.
| | - Vicente Rodriguez-Estevez
- Department of Animal Production, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Campus de Rabanales, Córdoba 14014, Spain.
| | - Santos Sanz-Fernandez
- Department of Animal Production, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Campus de Rabanales, Córdoba 14014, Spain.
| | - Cipriano Diaz-Gaona
- Department of Animal Production, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Campus de Rabanales, Córdoba 14014, Spain.
| | - Paolo Ferrari
- Research Centre for Animal Production (CRPA), Viale Timavo, 43/2, Reggio Emilia 42121, Italy.
| | - Lene Juul Pedersen
- Department of Animal Science, Aarhus University, Blichers Allé 20, Tjele 8830, Denmark.
| | | | - Isabel Revilla
- Food Technology Area, University of Salamanca, Escuela Politécnica Superior de Zamora, Avda. Requejo 33, Zamora 49022, Spain.
| | - Ewa Sell-Kubiak
- Department of Genetics and Animal Breeding, Poznań University of Life Sciences, Wołyńska 33, Poznań 60-637, Poland.
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11
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You W, Liu S, Li J, Tu Y, Shan T. GADD45A regulates subcutaneous fat deposition and lipid metabolism by interacting with Stat1. BMC Biol 2023; 21:212. [PMID: 37807064 PMCID: PMC10561432 DOI: 10.1186/s12915-023-01713-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Accepted: 09/26/2023] [Indexed: 10/10/2023] Open
Abstract
BACKGROUND Obesity, characterized by excessive white adipose tissue expansion, is associated with several metabolic complications. Identifying new adipogenesis regulators may lead to effective therapies for obesity-induced metabolic disorders. RESULTS Here, we identified the growth arrest and DNA damage-inducible A (GADD45A), a stress-inducible histone-folding protein, as a novel regulator of subcutaneous adipose metabolism. We found that GADD45A expression was positively correlated with subcutaneous fat deposition and obesity in humans and fatty animals. In vitro, the gain or loss function of GADD45A promoted or inhibited subcutaneous adipogenic differentiation and lipid accumulation, respectively. Using a Gadd45a-/- mouse model, we showed that compared to wild-type (WT) mice, knockout (KO) mice exhibited subcutaneous fat browning and resistance to high-fat diet (HFD)-induced obesity. GADD45A deletion also upregulated the expression of mitochondria-related genes. Importantly, we further revealed that the interaction of GADD45A with Stat1 prevented phosphorylation of Stat1, resulting in the impaired expression of Lkb1, thereby regulating subcutaneous adipogenesis and lipid metabolism. CONCLUSIONS Overall, our results reveal the critical regulatory roles of GADD45A in subcutaneous fat deposition and lipid metabolism. We demonstrate that GADD45A deficiency induces the inguinal white adipose tissue (iWAT) browning and protects mice against HFD-induced obesity. Our findings provide new potential targets for combating obesity-related metabolic diseases and improving human health.
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Affiliation(s)
- Wenjing You
- College of Animal Sciences, Zhejiang University, Hangzhou, China
- The Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Zhejiang Provincial Laboratory of Feed and Animal Nutrition, No. 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China
| | - Shiqi Liu
- College of Animal Sciences, Zhejiang University, Hangzhou, China
- The Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Zhejiang Provincial Laboratory of Feed and Animal Nutrition, No. 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China
| | - Jie Li
- College of Animal Sciences, Zhejiang University, Hangzhou, China
- The Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Zhejiang Provincial Laboratory of Feed and Animal Nutrition, No. 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China
| | - Yuang Tu
- College of Animal Sciences, Zhejiang University, Hangzhou, China
- The Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China
- Zhejiang Provincial Laboratory of Feed and Animal Nutrition, No. 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China
| | - Tizhong Shan
- College of Animal Sciences, Zhejiang University, Hangzhou, China.
- The Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Hangzhou, China.
- Zhejiang Provincial Laboratory of Feed and Animal Nutrition, No. 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China.
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12
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Martins JM, Charneca R, Garrido N, Albuquerque A, Jerónimo E, Guerreiro O, Lage P, Marmelo C, Costa F, Ramos A, Martin L. Influence of Sex on Meat and Fat Quality from Heavy Alentejano Pigs Finished Outdoors on Commercial and High Fiber Diets. Animals (Basel) 2023; 13:3099. [PMID: 37835705 PMCID: PMC10571643 DOI: 10.3390/ani13193099] [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: 08/14/2023] [Revised: 09/25/2023] [Accepted: 10/02/2023] [Indexed: 10/15/2023] Open
Abstract
This work aimed to examine the effects of sex on meat and fat quality traits from thirty Portuguese Alentejano (AL) pigs reared in outdoor conditions. These pigs were divided into three groups and fed ad libitum. From ~40 to 130 kg LW, castrated (C group) and intact animals (I and IExp) consumed commercial diets. Until slaughter (~160 kg), C and I pigs remained on commercial diets, and IExp changed to a more sustainable experimental diet with locally produced pulses and byproducts. Samples were collected from the Longissimus lumborum (LL), Psoas major (PM), and dorsal subcutaneous fat (DSF). At ~160 kg, the PM muscle of intact pigs presented lower intramuscular fat content than that of C pigs, while total collagen was higher. Additionally, PM myoglobin was lower and lightness (L*) was higher in intact pigs. Regarding DSF, moisture and total protein contents were higher and total lipids were lower in intact than in castrated pigs, while color parameters were not significantly different. Finally, antioxidant capacity measured in the LL muscle showed an overall lower value in intact pigs. However, lipid oxidation values were not significantly different between the experimental groups and only increased with storage time. Outdoor-reared intact AL pigs produced leaner and less saturated pork and fat compared to castrated ones. Despite the lower antioxidant activity observed in the LL muscles of intact pigs, the lipid oxidative stability of cooked meat was not different among the experimental groups.
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Affiliation(s)
- José Manuel Martins
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Rui Charneca
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Nicolás Garrido
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - André Albuquerque
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Eliana Jerónimo
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja, 7801-908 Beja, Portugal; (E.J.); (O.G.); (P.L.)
- MED & CHANGE, Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal
| | - Olinda Guerreiro
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja, 7801-908 Beja, Portugal; (E.J.); (O.G.); (P.L.)
- MED & CHANGE, Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal
| | - Patrícia Lage
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja, 7801-908 Beja, Portugal; (E.J.); (O.G.); (P.L.)
- MED & CHANGE, Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal
| | - Carla Marmelo
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Filipa Costa
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Amélia Ramos
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
- Departamento de Ciências Agrárias e Tecnologias, Escola Superior Agrária de Coimbra, 3045-601 Coimbra, Portugal
| | - Luísa Martin
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
- Departamento de Ciências Agrárias e Tecnologias, Escola Superior Agrária de Coimbra, 3045-601 Coimbra, Portugal
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13
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Ribani A, Taurisano V, Karatosidi D, Schiavo G, Bovo S, Bertolini F, Fontanesi L. Signatures of Admixture and Genetic Uniqueness in the Autochthonous Greek Black Pig Breed Deduced from Gene Polymorphisms Affecting Domestication-Derived Traits. Animals (Basel) 2023; 13:1763. [PMID: 37889646 PMCID: PMC10251807 DOI: 10.3390/ani13111763] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/20/2023] [Accepted: 05/24/2023] [Indexed: 09/29/2023] Open
Abstract
The Greek Black Pig (or Greek Pig) is the only recognized autochthonous pig breed raised in Greece, usually in extensive or semi-extensive production systems. According to its name, the characteristic breed coat color is solid black. In this study, with the aim to start a systematic genetic characterization of the Greek Black Pig breed, we investigated polymorphisms in major genes well known to affect exterior and production traits (MC1R, KIT, NR6A1, VRTN and IGF2) and compared these data with population genetic information available in other Mediterranean and Western Balkan pig breeds and wild boars. None of the investigated gene markers were fixed for one allele, suggesting that, in the past, this breed experienced introgression from wild boars and admixture from cosmopolitan pig breeds, enriching the breed genetic pool that should be further investigated to design appropriate conservation genetic strategies. We identified a new MC1R allele, containing two missense mutations already reported in two other independent alleles, but here present in the same haplotype. This allele might be useful to disclose biological information that can lead to better understanding the cascade transmission of signals to produce melanin pigments. This study demonstrated that autochthonous genetic resources can be an interesting reservoir of unexpected genetic variants.
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Affiliation(s)
- Anisa Ribani
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Giuseppe Fanin 46, 40127 Bologna, Italy; (A.R.); (V.T.); (G.S.); (S.B.); (F.B.)
| | - Valeria Taurisano
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Giuseppe Fanin 46, 40127 Bologna, Italy; (A.R.); (V.T.); (G.S.); (S.B.); (F.B.)
| | - Despoina Karatosidi
- Research Institute of Animal Science, General Directorate of Hellenic Agricultural Organisation “Demeter”, Paralimni Giannitsa, 58100 Pella, Greece;
| | - Giuseppina Schiavo
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Giuseppe Fanin 46, 40127 Bologna, Italy; (A.R.); (V.T.); (G.S.); (S.B.); (F.B.)
| | - Samuele Bovo
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Giuseppe Fanin 46, 40127 Bologna, Italy; (A.R.); (V.T.); (G.S.); (S.B.); (F.B.)
| | - Francesca Bertolini
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Giuseppe Fanin 46, 40127 Bologna, Italy; (A.R.); (V.T.); (G.S.); (S.B.); (F.B.)
| | - Luca Fontanesi
- Department of Agricultural and Food Sciences, Division of Animal Sciences, University of Bologna, Viale Giuseppe Fanin 46, 40127 Bologna, Italy; (A.R.); (V.T.); (G.S.); (S.B.); (F.B.)
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14
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Sarmiento-García A, Vieira-Aller C. Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review. Animals (Basel) 2023; 13:ani13101696. [PMID: 37238126 DOI: 10.3390/ani13101696] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Meat from native-bred animals is growing in popularity worldwide due to consumers' perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs' diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Av. de Filiberto Villalobos 119, 37007 Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
| | - Ceferina Vieira-Aller
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
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15
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Parrini S, Sirtori F, Čandek-Potokar M, Charneca R, Crovetti A, Kušec ID, Sanchez EG, Cebrian MMI, Garcia AH, Karolyi D, Lebret B, Ortiz A, Panella-Riera N, Petig M, Jesus da Costa Pires P, Tejerina D, Razmaite V, Aquilani C, Bozzi R. Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy. Sci Rep 2023; 13:7874. [PMID: 37188692 DOI: 10.1038/s41598-023-34996-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Accepted: 05/11/2023] [Indexed: 05/17/2023] Open
Abstract
The fatty acids profile has been playing a decisive role in recent years, thanks to technological, sensory and health demands from producers and consumers. The application of NIRS technique on fat tissues, could lead to more efficient, practical, and economical in the quality control. The study aim was to assess the accuracy of Fourier Transformed Near Infrared Spectroscopy technique to determine fatty acids composition in fat of 12 European local pig breeds. A total of 439 spectra of backfat were collected both in intact and minced tissue and then were analyzed using gas chromatographic analysis. Predictive equations were developed using the 80% of samples for the calibration, followed by full cross validation, and the remaining 20% for the external validation test. NIRS analysis of minced samples allowed a better response for fatty acid families, n6 PUFA, it is promising both for n3 PUFA quantification and for the screening (high, low value) of the major fatty acids. Intact fat prediction, although with a lower predictive ability, seems suitable for PUFA and n6 PUFA while for other families allows only a discrimination between high and low values.
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Affiliation(s)
- Silvia Parrini
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Florence, Italy
| | - Francesco Sirtori
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Florence, Italy.
| | | | - Rui Charneca
- MED - Mediterranean Institute for Agriculture, Environment and Development and CHANGE - Global Change and Sustainability Institute, Departamento de Zootecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554, Évora, Portugal
| | - Alessandro Crovetti
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Florence, Italy
| | - Ivona Djurkin Kušec
- Department for Animal Production and Biotechnology, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, Osijek, Croatia
| | - Elena González Sanchez
- Department of Animal Production and Food Science, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s/n, 06007, Badajoz, Spain
| | | | - Ana Haro Garcia
- Department of Nutrition and Sustainable Animal Production, Estacion Experimental del Zaidin, Spanish National Research Council, CSIC, Profesor Albareda 1, 18008, Granada, Spain
| | - Danijel Karolyi
- Department of Animal Science, University of Zagreb Faculty of Agriculture, Svetosimunska cesta 25, 10000, Zagreb, Croatia
| | | | - Alberto Ortiz
- Centre of Scientific and Technological Research of Extremadura, CICYTEX, Badajoz, Spain
| | | | | | - Preciosa Jesus da Costa Pires
- Center for Research and Development in Agri-Food Systems and Sustainability (CISAS), Polytechnic Institute of Viana do Castelo. Praça General Barbosa, 4900-347, Viana do Castelo, Portugal
| | - David Tejerina
- Centre of Scientific and Technological Research of Extremadura, CICYTEX, Badajoz, Spain
| | - Violeta Razmaite
- Animal Science Institute, Lithuanian University of Health Sciences, 82317, Baisogala, Lithuania
| | - Chiara Aquilani
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Florence, Italy
| | - Riccardo Bozzi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, 50144, Florence, Italy
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Jelić Milković S, Lončarić R, Kralik I, Kristić J, Crnčan A, Djurkin Kušec I, Canavari M. Consumers’ Preference for the Consumption of the Fresh Black Slavonian Pig’s Meat. Foods 2023; 12:foods12061255. [PMID: 36981181 PMCID: PMC10048596 DOI: 10.3390/foods12061255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/18/2023] Open
Abstract
There are limited data on Croatian consumers’ preferences and willingness to pay for fresh meat from the Black Slavonian pig. The survey was conducted on a sample of n = 410 Croatian consumers, using a hypothetical choice experiment to examine how food attributes and information treatment influence consumers’ decisions regarding fresh ham meat of the Black Slavonian pig. The hypothetical choice experiment was conducted using fresh boneless pork ham with three attributes (price, colour and geographical information) as the focuses of the product. Croatian consumers were randomly assigned to one of two treatment options (control or information) in an online survey to investigate the role of information. Our results indicate that Croatian consumers have a clear preference for fresh boneless ham from the Black Slavonian pig produced in both production systems and labelled as reared in continental Croatia and with a protected designation of origin (PDO) label, compared with fresh boneless ham produced from conventionally reared pigs (intensive rearing—indoor rearing) without the label. The results show that the information given to consumers about the production system, meat colour and geographical information positively influenced consumer choice. Appropriate labelling and information about the product can positively influence consumers’ preferences, which indicates the importance of highlighting the traditional characteristics (production system, darker colour of the meat and production area) of fresh meat from Black Slavonian pig on the label in promotional activities.
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Affiliation(s)
- Sanja Jelić Milković
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
| | - Ružica Lončarić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
| | - Igor Kralik
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
| | - Jelena Kristić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-31-554-937
| | - Ana Crnčan
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
| | - Ivona Djurkin Kušec
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
| | - Maurizio Canavari
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Giuseppe Fanin 50, 40126 Bologna, Italy
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17
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Tardiolo G, Romeo O, Zumbo A, Di Marsico M, Sutera AM, Cigliano RA, Paytuví A, D’Alessandro E. Characterization of the Nero Siciliano Pig Fecal Microbiota after a Liquid Whey-Supplemented Diet. Animals (Basel) 2023; 13:642. [PMID: 36830429 PMCID: PMC9951753 DOI: 10.3390/ani13040642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 01/31/2023] [Accepted: 02/08/2023] [Indexed: 02/15/2023] Open
Abstract
The utilization of dairy by-products as animal feed, especially in swine production, is a strategy to provide functional ingredients to improve gut health. This study explored the potential effect of a liquid whey-supplemented diet on the fecal microbiota of eleven pigs belonging to the Nero Siciliano breed. Five pigs were assigned to the control group and fed with a standard formulation feed, whereas six pigs were assigned to the experimental group and fed with the same feed supplemented with liquid whey. Fecal samples were collected from each individual before the experimental diet (T0), and one (T1) and two (T2) months after the beginning of the co-feed supplementation. Taxonomic analysis, based on the V3-V4 region of the bacterial 16S rRNA, showed that pig feces were populated by a complex microbial community with a remarkable abundance of Firmicutes, Bacteroidetes, and Spirochaetes phyla and Prevotella, Lactobacillus, Clostridium, and Treponema genera. Alpha and beta diversity values suggested that the experimental diet did not significantly affect the overall fecal microbiota diversity. However, analysis of abundance at different time points revealed significant variation in several bacterial genera, suggesting that the experimental diet potentially affected some genera of the microbial community.
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Affiliation(s)
- Giuseppe Tardiolo
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Via Palatucci snc, 98168 Messina, Italy
| | - Orazio Romeo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
| | - Alessandro Zumbo
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Via Palatucci snc, 98168 Messina, Italy
| | - Marco Di Marsico
- Sequentia Biotech SL, Carrer del Dr. Trueta 179, 08005 Barcelona, Spain
| | - Anna Maria Sutera
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Via Palatucci snc, 98168 Messina, Italy
| | | | - Andreu Paytuví
- Sequentia Biotech SL, Carrer del Dr. Trueta 179, 08005 Barcelona, Spain
| | - Enrico D’Alessandro
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Via Palatucci snc, 98168 Messina, Italy
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18
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The effect of feeding fattener pigs with hybrid rye on selected growth and carcass traits and on meat quality characteristics. ANNALS OF ANIMAL SCIENCE 2023. [DOI: 10.2478/aoas-2022-0077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Abstract
Abstract
Modern hybrid varieties of the rye can be successfully used for feeding pigs. The aim of the research was to determine the effects of different levels (20 %, 40 % and 60 %) of hybrid rye in diet on the growth, slaughter value, chemical composition, physical and sensory traits and the fatty acids profile in pork meat. The experiment was performed with 100 Polish Landrace pigs that were randomly allocated into 4 groups: control, without rye and experimental with hybrid rye addition. After slaughter lean meat content estimation, carcass traits, quality characteristics and the fatty acids profile of the longissimus lumborum muscle were determined. No significant influence on the growth performance, carcass traits and the majority of physical traits, basic composition, cholesterol content and sensory features of LL m. was found. The type and levels of cereals significantly change the FA profile. More favourable values for PUFA and the ratio of n-6 / n-3 acids were obtained in pigs fed with hybrid rye than with a mix of wheat with barley. In conclusion, feeding pigs with hybrid rye at the level of 20-60% in the diet results in positive effects in the fatty acids profile, without compromising daily gain, feed intake, carcass traits, physicochemical and sensory attributes of pork meat.
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León L, Ortiz A, Tejerina D. Near infrared spectroscopy for the pre-cure freezing discrimination of Montanera Iberian dry-cured lomito. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4499-4509. [PMID: 36193488 PMCID: PMC9525561 DOI: 10.1007/s13197-022-05530-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2022] [Accepted: 06/05/2022] [Indexed: 06/16/2023]
Abstract
The time lapse between the moment Montanera dry-cured products become available in the market and the consumers purchase could be overcome by freezing the raw meat prior to its curing technological process, i.e. the pre-cure freezing. This study is an attempt to assess the suitability of using Near Infrared Spectroscopy (NIRS) for the pre-cure freezing discrimination in Montanera Iberian dry-cured lomitos (the commercial name given to the Iberian dry-cured presa, Serratus ventralis muscle). The best fitting models developed through Partial Least Square-Discriminant Analysis (PLS-DA) offered a highly-discriminatory capacity, with sensitivity and specificity over 85%. The classification performance decreased in Soft Independent Modelling of Class Analogies (SIMCA) models due to the decrease of the specificity. These findings suggest that NIRS technology in combination with PLS-DA, may be useful for the control of the pre-cure freezing practice.
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Affiliation(s)
- Lucía León
- Meat Quality Area, Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Extremadura Regional Council, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain
| | - Alberto Ortiz
- Meat Quality Area, Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Extremadura Regional Council, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain
| | - David Tejerina
- Meat Quality Area, Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Extremadura Regional Council, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain
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20
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Pchelkina V, Chernukha I, Nikitina M, Ilin N. Pig adipose tissue of two different breeds and locations: morphology and Raman studies. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
According to the recent data, there are 4–5-local pig breeds left in Russia by now. Livni is among them. This breed is characterized by high fat content. Back fat has been analyzed earlier. We aimed to assess fat morphometrics from other localizations in pigs.
Sacral, axillary, and perirenal fat samples from 6-month-old Duroc and Livni pig breeds were analyzed using morphological and Raman-based techniques.
Livni adipocytes were characterized by dense packing with a polyhedron-like structure. In Duroc fat, they were more rounded (spherical). A “two-phase” cell disperse was identified in all samples. Fat cells in Livni pigs were bigger than those in the Duroc breed: 70–102%; 15–18 and 26% for sacral, axillary, and perirenal locations. Differences in the intensity of the Raman signal between the samples were found: in the samples of subcutaneous adipose tissue, more intense peaks were observed, which are responsible for unsaturation; the samples of Livni axillary fat were characterized by greater unsaturation than sacral fat.
Livni and Duroc adipocytes differ from each other in form and size and the difference depends on location. Pork fat from local breeds is expected to have potentially more health protecting (for animals) and health promoting (for consumers) properties.
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Affiliation(s)
| | - Irina Chernukha
- V.M. Gorbatov Federal Research Center for Food Systems of RAS
| | - Marina Nikitina
- V.M. Gorbatov Federal Research Center for Food Systems of RAS
| | - Nikolai Ilin
- V.M. Gorbatov Federal Research Center for Food Systems of RAS
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21
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Heras-Molina A, Núñez Y, Benítez R, Pesántez-Pacheco JL, García-Contreras C, Vázquez-Gómez M, Astiz S, Isabel B, González-Bulnes A, Óvilo C. Hypothalamic transcriptome analysis reveals male-specific differences in molecular pathways related to oxidative phosphorylation between Iberian pig genotypes. PLoS One 2022; 17:e0272775. [PMID: 35972914 PMCID: PMC9380940 DOI: 10.1371/journal.pone.0272775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 07/27/2022] [Indexed: 11/29/2022] Open
Abstract
The hypothalamus is implicated in controlling feeding and adiposity, besides many other physiological functions, and thus can be of great importance in explaining productive differences between lean and fatty pig breeds. The present study aimed to evaluate the hypothalamic transcriptome of pure Iberian (IBxIB) and Large White x Iberian crossbreds (IBxLW) at 60 days-old, produced in a single maternal environment. Results showed the implication of gender and genotype in the hypothalamic transcriptome, with 51 differentially expressed genes (DEGs) between genotypes and 10 DEGs between genders. Fourteen genotype by sex interactions were found, due to a higher genotype effect on transcriptome found in males. In fact, just 31 DEGs were identified when using only females but 158 using only males. A higher expression of genes related to mitochondrial activity in IBxIB male animals (ND3, ND4, ND5, UQCRC2 and ATP6) was found, which was related to a higher oxidative phosphorylation and greater reactive oxygen species and nitric oxide production. IBxLW male animals showed higher expression of SIRT3 regulator, also related to mitochondrial function. When females were analysed, such differences were not found, since only some differences in genes related to the tricarboxylic acid cycle. Thus, the results indicate a significant effect and interaction of the breed and the sex on the hypothalamic transcriptome at this early age.
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Affiliation(s)
- Ana Heras-Molina
- Department of Animal Breeding, INIA-CSIC, Madrid, Spain
- Department of Animal Production, Veterinary Faculty, UCM, Madrid, Spain
- * E-mail:
| | - Yolanda Núñez
- Department of Animal Breeding, INIA-CSIC, Madrid, Spain
| | - Rita Benítez
- Department of Animal Breeding, INIA-CSIC, Madrid, Spain
| | - José Luis Pesántez-Pacheco
- Department of Animal Reproduction, INIA-CSIC, Madrid, Spain
- School of Veterinary Medicine and Zootechnics, Faculty of Agricultural Sciences, UC, Cuenca, Ecuador
| | | | - Marta Vázquez-Gómez
- Department of Animal Production, Veterinary Faculty, UCM, Madrid, Spain
- Nutrition and Obesities: Systemic Approaches Research Unit (NutriOmics), INSERM, Sorbonne Université, Paris, France
| | - Susana Astiz
- Department of Animal Reproduction, INIA-CSIC, Madrid, Spain
| | - Beatriz Isabel
- Department of Animal Production, Veterinary Faculty, UCM, Madrid, Spain
| | - Antonio González-Bulnes
- Department of Animal Reproduction, INIA-CSIC, Madrid, Spain
- Department of Animal Production, Veterinary Faculty, UCH-CEU, Valencia, Spain
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Valli E, Tesini F, Tura M, Soglia F, Petracci M, Bendini A, Gallina Toschi T. Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds. Foods 2022; 11:foods11142060. [PMID: 35885302 PMCID: PMC9320510 DOI: 10.3390/foods11142060] [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: 05/06/2022] [Revised: 06/22/2022] [Accepted: 07/04/2022] [Indexed: 02/01/2023] Open
Abstract
Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and authentication of such typical salami. Five MR salami were analyzed using a sensory and instrumental approach, and the results were compared with those from eight salami made from a conventional pig breed. The sensory profiles were defined through attributes such as seasoning, pepper, garlic, fermented etc.; no differences in the products ascribable to the pig breed were highlighted. By analyzing volatile compounds, 33 molecules were detected; significant differences were found among samples, probably related to processing methods. Color differences between MR and conventional salami were identified by an electronic eye. According to instrumental texture analysis, large variability among the MR samples was detected, probably related to different types of salami (recipe, casing, size, ripening). Correlations were found among the sensory results, volatile compounds, and textural properties of the samples. Most differences do not appear to be specifically related to MR breed; only red color intensity evaluated by an electronic eye showed a correlation with breed, i.e., MR salami. This study highlights the large variability among the salami analyzed.
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Affiliation(s)
- Enrico Valli
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Federica Tesini
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
| | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
- Correspondence: ; Tel.: +39-051-20-96-015
| | - Francesca Soglia
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Massimiliano Petracci
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Alessandra Bendini
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Tullia Gallina Toschi
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
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Genetic diversity and population structure of six autochthonous pig breeds from Croatia, Serbia, and Slovenia. Genet Sel Evol 2022; 54:30. [PMID: 35484510 PMCID: PMC9052598 DOI: 10.1186/s12711-022-00718-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Accepted: 04/05/2022] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND The importance of local breeds as genetic reservoirs of valuable genetic variation is well established. Pig breeding in Central and South-Eastern Europe has a long tradition that led to the formation of several local pig breeds. In the present study, genetic diversity parameters were analysed in six autochthonous pig breeds from Slovenia, Croatia and Serbia (Banija spotted, Black Slavonian, Turopolje pig, Swallow-bellied Mangalitsa, Moravka and Krskopolje pig). Animals from each of these breeds were genotyped using microsatellites and single nucleotide polymorphisms (SNPs). The results obtained with these two marker systems and those based on pedigree data were compared. In addition, we estimated inbreeding levels based on the distribution of runs of homozygosity (ROH) and identified genomic regions under selection pressure using ROH islands and the integrated haplotype score (iHS). RESULTS The lowest heterozygosity values calculated from microsatellite and SNP data were observed in the Turopolje pig. The observed heterozygosity was higher than the expected heterozygosity in the Black Slavonian, Moravka and Turopolje pig. Both types of markers allowed us to distinguish clusters of individuals belonging to each breed. The analysis of admixture between breeds revealed potential gene flow between the Mangalitsa and Moravka, and between the Mangalitsa and Black Slavonian, but no introgression events were detected in the Banija spotted and Turopolje pig. The distribution of ROH across the genome was not uniform. Analysis of the ROH islands identified genomic regions with an extremely high frequency of shared ROH within the Swallow-bellied Mangalitsa, which harboured genes associated with cholesterol biosynthesis, fatty acid metabolism and daily weight gain. The iHS approach to detect signatures of selection revealed candidate regions containing genes with potential roles in reproduction traits and disease resistance. CONCLUSIONS Based on the estimation of population parameters obtained from three data sets, we showed the existence of relationships among the six pig breeds analysed here. Analysis of the distribution of ROH allowed us to estimate the level of inbreeding and the extent of homozygous regions in these breeds. The iHS analysis revealed genomic regions potentially associated with phenotypic traits and allowed the detection of genomic regions under selection pressure.
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The Muscle Fibre Characteristics and the Meat Quality of M. Longissimus Thoracis from Polish Native Złotnicka Spotted Pigs and the Crossbreed Fatteners from the Crossing of Duroc and Polish Large White Boars. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The aim of the investigations were to assess the meat raw material of the domestic Złotnicka Spotted swine breed as well as its hybrids with Duroc and Polish Large White breeds with respect to quality, technological usefulness, and muscle fibre composition and structure. The suitability of individual swine genetic groups (Złotnicka Spotted × Złotnicka Spotted, Złotnicka Spotted × Duroc, Złotnicka Spotted × Polish Large White, Złotnicka Spotted × Złotnicka Spotted/Duroc) for the production of heavy fatteners which can be used as slaughter raw material to manufacture raw and raw-ripening meat products was ascertained. Złotnicka Spotted pigs were characterised by a statistically significantly smaller proportion of IIB fibres and a higher share of I and IIA fibres in the longissimus thoracis muscle in comparison to the hybrids of this breed with Duroc and Polish Large White breeds. The diameter of all muscle fibre types in the longissimus thoracis muscle of the Złotnicka Spotted breed was greater than in hybrids. No statistically significant differences were found between the parameters of colour and the free drip and the water absorbability of the loin of the Złotnicka Spotted breed pigs and their hybrids with Duroc and Polish Large White breeds. The examined meat was characterised by a small free drip and good water absorbability. The hybrid pigs (Złotnicka Spotted x Duroc) were characterised by the highest content of intramuscular fat (IMF) in the longissimus thoracis muscle, which resulted in the lowest sheer force of roasted loin and the lowest thermal drip compared to other hybrids. Smoked, raw loin obtained from the longissimus thoracis muscle of the Złotnicka Spotted breed was found to be the most tender, whereas tenderness of the identical loin derived from the longissimus thoracis muscle of the Złotnicka Spotted bred hybrids with the Duroc and Polish Large White breeds was poorer. Due to the small headage of the Złotnicka Spotted breed, the appropriate numbers of fatteners of good meat quality parameters suitable to manufacture raw, ripening meat products can only be secured by the crossing of this breed with other meat breeds. Therefore, it appears that crossing the Złotnicka Spotted pigs with Duroc pigs would be a suitable solution.
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Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs. Foods 2022; 11:foods11060812. [PMID: 35327235 PMCID: PMC8953986 DOI: 10.3390/foods11060812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/28/2022] [Accepted: 03/09/2022] [Indexed: 01/31/2023] Open
Abstract
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.
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Gaspar P, Díaz-Caro C, del Puerto I, Ortiz A, Escribano M, Tejerina D. What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain. Meat Sci 2022; 187:108752. [DOI: 10.1016/j.meatsci.2022.108752] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 01/26/2022] [Accepted: 01/29/2022] [Indexed: 11/24/2022]
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Benítez R, Núñez Y, Ayuso M, Isabel B, Fernández-Barroso MA, De Mercado E, Gómez-Izquierdo E, García-Casco JM, López-Bote C, Óvilo C. Changes in Biceps femoris Transcriptome along Growth in Iberian Pigs Fed Different Energy Sources and Comparative Analysis with Duroc Breed. Animals (Basel) 2021; 11:ani11123505. [PMID: 34944282 PMCID: PMC8697974 DOI: 10.3390/ani11123505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/26/2021] [Accepted: 12/06/2021] [Indexed: 12/19/2022] Open
Abstract
Simple Summary The genetic mechanisms that regulate biological processes, such as skeletal muscle development and growth, or intramuscular fat deposition, have attracted great interest, given their impact on production traits and meat quality. In this sense, a comparison of the transcriptome of skeletal muscle between phenotypically different pig breeds, or along growth, could be useful to improve the understanding of the molecular processes underlying the differences in muscle metabolism and phenotypic traits, potentially driving the identification of causal genes, regulators and metabolic pathways involved in their variability. Abstract This experiment was conducted to investigate the effects of developmental stage, breed, and diet energy source on the genome-wide expression, meat quality traits, and tissue composition of biceps femoris muscle in growing pure Iberian and Duroc pigs. The study comprised 59 Iberian (IB) and 19 Duroc (DU) animals, who started the treatment at an average live weight (LW) of 19.9 kg. The animals were kept under identical management conditions and fed two diets with different energy sources (6% high oleic sunflower oil or carbohydrates). Twenty-nine IB animals were slaughtered after seven days of treatment at an average LW of 24.1 kg, and 30 IB animals plus all the DU animals were slaughtered after 47 days at an average LW of 50.7 kg. The main factors affecting the muscle transcriptome were age, with 1832 differentially expressed genes (DEGs), and breed (1055 DEGs), while the effect of diet on the transcriptome was very small. The results indicated transcriptome changes along time in Iberian animals, being especially related to growth and tissue development, extracellular matrix (ECM) composition, and cytoskeleton organization, with DEGs affecting relevant functions and biological pathways, such as myogenesis. The breed also affected functions related to muscle development and cytoskeleton organization, as well as functions related to solute transport and lipid and carbohydrate metabolism. Taking into account the results of the two main comparisons (age and breed effects), we can postulate that the Iberian breed is more precocious than the Duroc breed, regarding myogenesis and muscle development, in the studied growing stage.
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Affiliation(s)
- Rita Benítez
- Departamento de Mejora Genética Animal, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), 28040 Madrid, Spain; (R.B.); (Y.N.); (M.A.F.-B.); (J.M.G.-C.)
| | - Yolanda Núñez
- Departamento de Mejora Genética Animal, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), 28040 Madrid, Spain; (R.B.); (Y.N.); (M.A.F.-B.); (J.M.G.-C.)
| | - Miriam Ayuso
- Department of Veterinary Sciences, Faculty of Biomedical, Pharmaceutical and Veterinary Sciences, University of Antwerp, B-2610 Wilrijk, Belgium;
| | - Beatriz Isabel
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain; (B.I.); (C.L.-B.)
| | - Miguel A. Fernández-Barroso
- Departamento de Mejora Genética Animal, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), 28040 Madrid, Spain; (R.B.); (Y.N.); (M.A.F.-B.); (J.M.G.-C.)
| | - Eduardo De Mercado
- Centro de Pruebas de Porcino ITACYL, Hontalbilla, 40353 Segovia, Spain; (E.D.M.); (E.G.-I.)
| | - Emilio Gómez-Izquierdo
- Centro de Pruebas de Porcino ITACYL, Hontalbilla, 40353 Segovia, Spain; (E.D.M.); (E.G.-I.)
| | - Juan M. García-Casco
- Departamento de Mejora Genética Animal, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), 28040 Madrid, Spain; (R.B.); (Y.N.); (M.A.F.-B.); (J.M.G.-C.)
| | - Clemente López-Bote
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain; (B.I.); (C.L.-B.)
| | - Cristina Óvilo
- Departamento de Mejora Genética Animal, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), 28040 Madrid, Spain; (R.B.); (Y.N.); (M.A.F.-B.); (J.M.G.-C.)
- Correspondence: ; Tel.: +34-91-3471492
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Review: Quality of animal-source foods. Animal 2021; 16 Suppl 1:100376. [PMID: 34836809 DOI: 10.1016/j.animal.2021.100376] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 08/31/2021] [Accepted: 09/01/2021] [Indexed: 02/07/2023] Open
Abstract
This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of consumption of animal-source foods on human health. Quality has been defined through seven core attributes: safety, commercial, sensory, nutritional, technological, convenience, and image. Image covers ethical, cultural and environmental dimensions associated with the origin of the food and the way it is produced and processed. This framework enabled to highlight the priorities given to the different quality attributes. It also helped to identify potential antagonisms and synergies among quality attributes, between production and processing stages, and among stakeholders. Primacy is essentially given to commercial quality attributes, especially for standard commodity animal-source foods. This primacy has strongly influenced genetic selection and farming practices in all livestock commodity chains and enabled substantial quantitative gains, although at the expense of other quality traits. Focal issues are the destructuration of chicken muscle that compromises sensory, nutritional and image quality attributes, and the fate of males in the egg and dairy sectors, which have heavily specialised their animals. Quality can be gained but can also be lost throughout the farm-to-fork continuum. Our review highlights critical factors and periods throughout animal production and food processing routes, such as on-farm practices, notably animal feeding, preslaughter and slaughter phases, food processing techniques, and food formulation. It also reveals on-farm and processing factors that create antagonisms among quality attributes, such as the castration of male pigs, the substitution of marine-source feed by plant-based feed in fish, and the use of sodium nitrite in meat processing. These antagonisms require scientific data to identify trade-offs among quality attributes and/or solutions to help overcome these tensions. However, there are also food products that value synergies between quality attributes and between production and processing phases, particularly Geographical Indications, such as for cheese and dry-cured ham. Human epidemiological studies have found associations between consumption of animal-source foods and increased or decreased risk for chronic non-communicable diseases. These associations have informed public health recommendations. However, they have not yet considered animal production and food processing conditions. A concerted and collaborative effort is needed from scientists working in animal science, food process engineering, consumer science, human nutrition and epidemiology in order to address this research gap. Avenues for research and main options for policy action are discussed.
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Lebret B, Čandek-Potokar M. Review: Pork quality attributes from farm to fork. Part II. Processed pork products. Animal 2021; 16 Suppl 1:100383. [PMID: 34750079 DOI: 10.1016/j.animal.2021.100383] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 09/14/2021] [Accepted: 09/17/2021] [Indexed: 10/19/2022] Open
Abstract
Pork is often consumed in a very wide variety of products, processed from integral cuts or minced meat using different conservation methods (curing, smoking, cooking, drying, fermenting). Quality of pork products results from a combination between the properties of the raw material and the processing conditions to elaborate the final products. The influence of primary production factors, slaughtering and carcass processing on the quality of fresh pork has been reviewed (part 1), considering quality as an integrative combination of various attributes: commercial, organoleptic, nutritional, technological, convenience, and societal image, the latter denotes cultural, ethical (including animal welfare) and environment dimensions related to the way pork is produced, processed, and its geographical origin. This review (part 2) focuses on the influence of primary production factors and processing techniques on the quality of two important and economically significant processed pork products issued from contrasting processing techniques: cooked ham and dry-cured ham. As with fresh pork, many factors influence the quality of processed products, and one factor can affect several attributes. Moreover, in the case of processed products, numerous factors in both animal production and processing steps interact to determine their quality attributes. The quality of cooked ham depends on the properties of the raw material (in particular pH, colour, water holding capacity, presence of destructured meat defect, etc.) which are determined by pig husbandry practices (especially the genotype), pre-, postslaughter and processing conditions including the composition of curing mixture (ingredients, additives), salting, mixing and heat treatment. Processing techniques of cooked ham aim at homogenising the product quality within a given quality category (e.g. 'standard' or 'superior') or brand. Therefore, the variability of raw material is problematic for the cooked ham processing industry, which generally seeks uniformity and homogeneity of fresh hams. Likewise, pig husbandry conditions exert even greater impact on dry-cured ham quality. Indeed, the properties of raw material (including weight of fresh ham, fat thickness, pH, intramuscular fat and antioxidants content, fatty acid profile, etc.) that result from combined effects of primary production factors (genotype, feeding, production system, etc.) interact with processing conditions (salting, drying, ripening conditions and duration, etc.) to elaborate the quality attributes of the final products. Synergies can be sought between the primary production factors and processing techniques leading to specific organoleptic characteristics (texture, taste, aroma, flavour, etc.) that can be valued by quality labels. Quality of products is thus built along the whole chain from farm to fork.
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Affiliation(s)
- B Lebret
- PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
| | - M Čandek-Potokar
- KIS, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
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Güven SY, Karakaya M, Babaoğlu AS. Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15775] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sevim Yağmur Güven
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
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Scerra M, Foti F, Caparra P, Cilione C, Rao R, Priolo A, Natalello A, Luciano G, Chies L. Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami. Meat Sci 2021; 183:108662. [PMID: 34469806 DOI: 10.1016/j.meatsci.2021.108662] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 10/20/2022]
Abstract
This work investigated the effects of feeding ensiled bergamot pulp to pigs on meat and salami quality. Eighteen pigs were assigned to two experimental treatments and fed a cereal-based concentrate diet (control) or the same diet in which ensiled bergamot pulp replaced 15% dry matter of the diet fed (BP). The BP treatment increased α-linolenic acid (+250%; P < 0.05), docosapentaenoic acid (+62%; P < 0.05), docosahexaenoic acid (+43%; P < 0.05) and consequently n-3 PUFA (+15%; P < 0.01) in meat. In salami, the content of α-linolenic acid, total PUFA and n-3 PUFA increased (+320%, +25% and + 258%, respectively) by feeding the BP diet (P < 0.001). The inclusion of bergamot pulp in the diet did not alter the oxidative stability in raw and cooked meat and colour descriptors. In salami, TBARS values were lower after 5 days of storage (P < 0.001) in BP group (1.54 vs 2.96). Finally, dietary supplementation with ensiled bergamot pulp to pigs improved the nutritional value of meat and meat products.
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Affiliation(s)
- Manuel Scerra
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124 Reggio Calabria, Italy.
| | - Francesco Foti
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Pasquale Caparra
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Caterina Cilione
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Rosa Rao
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Alessandro Priolo
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Antonio Natalello
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Giuseppe Luciano
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Luigi Chies
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124 Reggio Calabria, Italy
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Ortiz A, León L, Contador R, Tejerina D. Near-Infrared Spectroscopy (NIRS) as a Tool for Classification of Pre-Sliced Iberian Salchichón, Modified Atmosphere Packaged (MAP) According to the Official Commercial Categories of Raw Meat. Foods 2021; 10:1865. [PMID: 34441641 PMCID: PMC8393770 DOI: 10.3390/foods10081865] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 08/06/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluates near-infrared spectroscopy (NIRS) feasibility in combination with various pre-treatments and chemometric approaches for pre-sliced Iberian salchichón under modified atmosphere (MAP) classification according to the official commercial category (defined by the combination of genotype and feeding regime) of the raw material used for its manufacturing (Black and Red purebred Iberian and Iberian × Duroc crossed (50%) pigs, respectively, reared outdoors in a Montanera system and White Iberian × Duroc crossed (50%) pigs with feed based on commercial fodder) without opening the package. In parallel, NIRS feasibility in combination with partial least squares regression (PLSR) to predict main quality traits was assessed. The best-fitting models developed by means of partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) yielded high discriminant ability and thus offered a tool to support the assignment of pre-sliced MAP Iberian salchichón according to the commercial category of the raw material. In addition, good predictive ability for C18:3 n-3 was obtained, which may help to support quality control.
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Affiliation(s)
| | | | | | - David Tejerina
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (L.L.); (R.C.)
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Ortiz A, Tejerina D, García-Torres S, Gaspar P, González E. Performance and carcass quality traits of Iberian × Duroc crossbred pig subject to gender and age at the beginning of the free-range finishing phase. Animal 2021; 15:100324. [PMID: 34340142 DOI: 10.1016/j.animal.2021.100324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 06/28/2021] [Accepted: 06/29/2021] [Indexed: 11/26/2022] Open
Abstract
The traditional production of the Iberian breed pig involves a long production cycle. It might be shortened by using Iberian pigs crossed with Duroc and by reducing the growing phase, but the age-related changes on productive performance and carcass quality should be addressed. Thus, productive performance, live measurements and carcass and primal cut traits were evaluated on Iberian × Duroc 50:50 crossed pigs according to animal age at the beginning of the free-range finishing phase (Montanera): 10, 12 and 14 months old (IBxD10 (n = 15), IBxD12 (n = 17) and IBxD14 (n = 18) animal batches, respectively) and gender (immunologically castrated female -consisted of the Improvac® vaccination- and surgically castrated males). During the growing period, animals were fed with restrictions; 1.49, 1.29 and 1.20 ± 0.023 (mean ± SEM) kg/day of commercial feeds to start Montanera with similar BW; 103.9, 102.9 and 102.1 ± 0.22 kg, for IBxD10, IBxD12 and IBxD14, respectively. IBxD14 animals yielded the highest average daily gain (ADG) and BW after Montanera, as well as larger rump height and croup width. In contrast, these animals had the lowest carcass yield. Although animals from IBxD10 yielded hams of inferior size, this could be of interest to the sector, as there is a certain segment of the market that demands hams of smaller size and, generally, this is difficult to obtain with the traditional Montanera production system. The gender had no major effects on performance and carcass and primal cut traits, so both immunologically castrated female and surgically castrated males are suitable for finishing in Montanera.
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Affiliation(s)
- A Ortiz
- Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra A-V, Km372, Guadajira, 06187 Badajoz, Spain
| | - D Tejerina
- Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra A-V, Km372, Guadajira, 06187 Badajoz, Spain.
| | - S García-Torres
- Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra A-V, Km372, Guadajira, 06187 Badajoz, Spain
| | - P Gaspar
- Department of Animal Production and Food Science, Research Institute of Agricultural Resources (INURA), University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
| | - E González
- Department of Animal Production and Food Science, Research Institute of Agricultural Resources (INURA), University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
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Lebret B, Lenoir H, Fonseca A, Riquet J, Mercat MJ. Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham. Animal 2021; 15:100305. [PMID: 34294546 DOI: 10.1016/j.animal.2021.100305] [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: 01/28/2021] [Revised: 05/26/2021] [Accepted: 05/28/2021] [Indexed: 10/20/2022] Open
Abstract
The quality of pork products from local breeds in extensive systems depends, among other things, on pig production. In particular, the variability in climatic conditions and feeding resources may influence the properties of tissues at slaughter and the quality of pork and processed products. The present study (part 2) was part of a larger project that assessed the influence of the finishing season and feeding resources on carcass and tissue traits and the quality of meat and dry-cured ham from Gascon pigs in an extensive system. Following the specifications of the Protected Designation of Origin "Noir de Bigorre", castrated Gascon males were reared on rangelands (grassland and forest areas) and received a supplementary diet from 5 to 6 months of age until slaughter at a minimum of 12 months and ca. 170 kg BW. Three finishing seasons were considered: Winter (n = 18), Spring (n = 22) and Autumn (n = 23). To estimate the specific effects of season on quality traits and avoid bias due to effects of genes known to influence these traits, polymorphisms in the RYR1, PRKAG3, MC4R and LEPR genes were included in the analysis models. Compared to Winter pigs, Spring and Autumn pigs had higher ultimate pH in the semimembranosus and gluteus medius (GM) muscles, lower meat lightness (P < 0.05) and tended to have higher GM intramuscular fat (IMF) content (P < 0.10). They also had higher GM contents of saturated, monounsaturated and polyunsaturated fatty acids (FAs) than Winter pigs (P < 0.05). Spring pigs had the lowest n-6:n-3 polyunsaturated FA ratio and the highest GM α-tocopherol content (P < 0.001), indicating pig grazing. The finishing season did not influence the processing yield of dry-cured hams (24-month process). Within each seasonal group, ten hams selected for genetic variability and IMF content were analyzed by a trained sensory panel. The season did not modify the appearance or odor, but influenced texture and taste. Hams from Winter and Spring pigs had higher tenderness and melting fat scores than hams from Autumn pigs (P < 0.01). Hams from Spring pigs had higher taste intensity and salty taste (P < 0.01) but lower positive tastes (e.g. fruits, forest) than hams from the other groups. Overall, finishing season had moderate effects on ham sensory traits. Furthermore, our results reveal high redness, tenderness, taste and odor intensity, and low rancid flavor of hams from Gascon pigs produced in an extensive system.
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Affiliation(s)
- B Lebret
- PEGASE (Physiology, Environment, and Genetics for the Animal and Livestock Systems), INRAE (French National Research Institute for Agriculture, Food and Environment), Institut Agro, 35590 Saint-Gilles, France.
| | - H Lenoir
- IFIP (French Institute for Pig and Pork Industry), 35651 Le Rheu, France
| | - A Fonseca
- Consortium du Noir de Bigorre, 65290 Louey, France
| | - J Riquet
- GenPhySE (Genetics, Physiology and Livestock Systems), INRAE (French National Research Institute for Agriculture, Food and Environment), Université de Toulouse, 31320 Castanet-Tolosan, France
| | - M J Mercat
- IFIP (French Institute for Pig and Pork Industry), 35651 Le Rheu, France
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Ortiz A, Tejerina D, García-Torres S, González E, Morcillo JF, Mayoral AI. Effect of Animal Age at Slaughter on the Muscle Fibres of Longissimus thoracis and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems. Animals (Basel) 2021; 11:2143. [PMID: 34359270 PMCID: PMC8300732 DOI: 10.3390/ani11072143] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 07/14/2021] [Accepted: 07/16/2021] [Indexed: 11/29/2022] Open
Abstract
Two production systems and several ages at slaughter were used: 12, 14 and 16 months for outdoor rearing (with the final finishing phase in the Montanera system, in which fed was based on natural resources, mainly acorns and grass) and 8, 10 and 12 months for animals reared indoors (intensive system: with feed based on commercial fodder) to evaluate their effect on the muscle fibre population and size of the Longissimus thoracis, (LT) muscle, as well as fresh loin quality traits. Animals that were older at slaughter revealed increased fibre sizes of the LT muscles in the pigs reared in the Montanera system. The LT muscles of the animals reared in intensive systems had a lower percentage of type I fibres and higher size of type IIB than those reared in the Montanera system. The approximate composition and instrumental colour of Montanera fresh loins were affected by the animal slaughter age. In the case of the intensive system, the effect of animal slaughter age had an impact on the approximate composition, instrumental colour, water loss and textural properties. Therefore, different ages at slaughter of Iberian pigs showed variations in some quality parameters in the fresh loins in both the Montanera and Intensive systems, thus proving to be a factor of variability and homogeneity of the Iberian products. The meat from Iberian pigs reared in an intensive system and slaughtered at a younger age proved to be more tender. The production system affected all the above quality traits, with the exception of water loss.
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Affiliation(s)
- Alberto Ortiz
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (S.G.-T.)
| | - David Tejerina
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (S.G.-T.)
| | - Susana García-Torres
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain; (A.O.); (S.G.-T.)
| | - Elena González
- Animal Production, Escuela de Ingenierías Agrarias, Research Institute of Agricultural Resources (INURA), University of Extremadura, Avda. Adolfo Suarez s/n, 06007 Badajoz, Spain;
| | - Javier Francisco Morcillo
- Department of Anatomy, Cell biology and Zoology, Faculty of Sciences, University of Extremadura, Av. de Elvas s/n, 06006 Badajoz, Spain;
| | - Ana Isabel Mayoral
- Department of Animal Medicine, Faculty of Veterinary, University of Extremadura, Av. Universidad s/n, 10071 Cáceres, Spain;
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Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds. Foods 2021; 10:foods10071597. [PMID: 34359466 PMCID: PMC8306234 DOI: 10.3390/foods10071597] [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: 05/18/2021] [Revised: 06/29/2021] [Accepted: 07/07/2021] [Indexed: 11/30/2022] Open
Abstract
The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the release of palmitic (23.1% and 25.9%), oleic (44.1% and 42.2%), and linoleic acids (8.3% and 7.8%), as well as arginine (30.0 and 44.3 mg/kg), histidine (25.8 and 20.6 mg/kg), and lysine (26.8–22.9 mg/kg), shaped the final pH (5.3 and 5.4) in Pul and ZS products during the 4 week maturing, respectively. Lastly, Pul and ZS meat differed in the proportion of decanoic, lauric, stearic, arachidic, and conjugated linoleic acids. The high content of putrescine (23.7 mg/kg), cadaverine (54.3 mg/kg), and tyramine (57.2 mg/kg), as well as a twofold greater share of histamine (163.2 mg/kg) and tryptamine (9.1 mg/kg), indicated a more advanced decarboxylation of ZS meat. Volatile compounds differentiating Pul and ZS meat were primarily hexanal, 3-hydroxybutan-2-one, phenylacetalaldehyde, 2,3-dimethyl-2-cyclopenten-1-one, 2-cyclopenten-1-one, and 3-methyl- and 2-cyclopenten-1-one. Most marked volatile compounds were obtained as a result of microbial activity (acetic acid, 3-methylbutan-1-ol, ethanol, acetone, and 3-hydroxybutan-2-one), advanced lipid oxidation, and decomposition of secondary oxidation products (hexanal, phenylacetaldehyde, and 2-cyclopenten-1-one).
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Alarcón M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, García-Ruiz A, Soriano A. Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111385] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lebret B, Lenoir H, Daré S, Fonseca A, Fève K, Riquet J, Mercat MJ. Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 1: Carcass traits and quality of fresh loin. Animal 2021; 15:100240. [PMID: 34147409 DOI: 10.1016/j.animal.2021.100240] [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: 01/28/2021] [Revised: 03/25/2021] [Accepted: 03/29/2021] [Indexed: 11/16/2022] Open
Abstract
Consumers perceive pork products from local breeds reared in extensive systems positively because of their specific quality properties and regional identity. The sensory, nutritional and technological qualities of these products depend, among other things, on pig production, especially its climatic conditions and the availability of feed resources, which can influence traits of muscle and fat tissue. The present study (part 1) was part of a larger project that assessed the influence of the finishing season and feeding resources on carcass and tissue traits and the quality of meat and dry-cured ham from Gascon pigs in an extensive system. Following the specifications of the Protected Designation of Origin "Noir de Bigorre", castrated Gascon males were reared on rangelands (grassland and forest areas) and received a supplementary diet from 5 to 6 months of age until slaughter at a minimum of 12 months of age and ca. 170 kg live weight. Three finishing seasons were considered as follows: Winter (n = 18), Spring (n = 22) and Autumn (n = 23). To estimate specific effects of season on productive and quality traits and avoid bias due to effects of genes known to influence these traits, polymorphisms in the RYR1, PRKAG3, MC4R and LEPR genes were included in the analysis models. The finishing season did not influence growth rate. Compared to Winter pigs, Spring and Autumn pigs had slightly lower carcass fatness (P < 0.05), higher ultimate pH and redder and darker color of the Longissimus muscle (LM) (P < 0.01). Loin drip loss was low overall, but was higher for Spring pigs, whereas cooking loss and shear force were similar among seasons. Spring pigs tended to have the lowest LM lipid content, whereas LM myoglobin content remained unaffected. Autumn pigs had lower potential of lipid oxidation in LM than Winter and Spring pigs (P < 0.01), but muscle metabolic traits assessed via glycolytic and oxidative enzyme activities did not differ among seasons. The finishing season modified the backfat fatty acid (FA) profile, with a lower polyunsaturated FA percentage in Autumn pigs than Winter or Spring pigs (P < 0.001), even though the saturated and monounsaturated FA percentages did not differ. In particular, Spring pigs had the lowest n-6:n-3 and C18:2:C18:3 ratios (P < 0.001), as a result of grazing. Overall, Spring and Autumn finishing seasons seem more favorable to technological and sensory pork attributes, with an additional positive effect of Spring finishing on pork nutritional value.
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Affiliation(s)
- B Lebret
- PEGASE (Physiology, Environment, and Genetics for the Animal and Livestock Systems), INRAE (French National Research Institute for Agriculture, Food and Environment), Institut Agro, 35590 Saint-Gilles, France.
| | - H Lenoir
- IFIP (French Institute for Pig and Pork Industry), 35651 Le Rheu, France
| | - S Daré
- PEGASE (Physiology, Environment, and Genetics for the Animal and Livestock Systems), INRAE (French National Research Institute for Agriculture, Food and Environment), Institut Agro, 35590 Saint-Gilles, France
| | - A Fonseca
- Consortium du Noir de Bigorre, 65290 Louey, France
| | - K Fève
- GenPhySE (Genetics, Physiology and Livestock Systems), INRAE (French National Research Institute for Agriculture, Food and Environment), Université de Toulouse, 31320 Castanet-Tolosan, France
| | - J Riquet
- GenPhySE (Genetics, Physiology and Livestock Systems), INRAE (French National Research Institute for Agriculture, Food and Environment), Université de Toulouse, 31320 Castanet-Tolosan, France
| | - M J Mercat
- IFIP (French Institute for Pig and Pork Industry), 35651 Le Rheu, France
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Ortiz A, González E, García-Torres S, Gaspar P, Tejerina D. Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin? Meat Sci 2021; 179:108531. [PMID: 33962167 DOI: 10.1016/j.meatsci.2021.108531] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/07/2021] [Accepted: 04/28/2021] [Indexed: 10/21/2022]
Abstract
The influence of various animal slaughter age and of pre-cure freezing times on the quality traits of dry-cured loins from Iberian × Duroc (IBxD) crossbreed animals was assessed. Three animal batches (n = 15) were selected (IBxD8, IBxD10 and IBxD12) to be slaughtered at the age of 8, 10 and 12 months, respectively. Following slaughter, longissimus thoracis et lumborum muscles were extracted and submitted to curing (T0) or freezing storage during three (T3) or six (T6) months prior to curing. The dry-cured loins from IBxD12 yielded lower intramuscular fat and lightness, a less saturated fatty acid profile and the highest hardness and shear force (P ≤ 0.05). The pre-cure freezing process increased weight loss, saturated fatty acids, lipid oxidation, and most of the textural parameters (P ≤ 0.05). So, both slaughter age and pre-cure freezing should be taken into account in order to obtain quality and productive performance.
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Affiliation(s)
- Alberto Ortiz
- Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Meat Quality Area, Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain.
| | - Elena González
- Animal Production and Food Science Department, Agricultural Resources Research Institute (INURA), University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
| | - Susana García-Torres
- Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Meat Quality Area, Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain
| | - Paula Gaspar
- Animal Production and Food Science Department, Agricultural Resources Research Institute (INURA), University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
| | - David Tejerina
- Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Meat Quality Area, Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain
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Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen. Animals (Basel) 2021; 11:ani11041103. [PMID: 33921472 PMCID: PMC8069488 DOI: 10.3390/ani11041103] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 04/07/2021] [Accepted: 04/07/2021] [Indexed: 11/24/2022] Open
Abstract
Simple Summary A few highly selected commercial pig breeds have been developed and many different local breeds have been replaced by these modern breeds. With the aim to preserve rare local breeds, the necessity has arisen to find and create the conditions under which local breeds could be more widely used. Therefore, the performance and production qualities of local breeds should be evaluated and highlighted. As the quality of pig production is associated with breeds and effects of other different conditions, the objective of this experiment was to investigate the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. Feed restriction during the finishing phase and gender both affected the growth and fatness of pigs. The breed and gender appeared to have an effect on the parameters of meat quality including fatty acid composition. The breed and gender effects on fatty acid composition showed more favorable lipid indices in relation to healthy nutrition in the ham muscles of Lithuanian White pigs compared with Lithuanian Indigenous Wattle pigs and also in the ham muscle and backfat of females compared with castrated males. Abstract The diversity of breeds is an important factor influencing carcass and meat quality traits that are also associated with other different effects. The objective of this study was to investigate the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. After 60 kg weight, half of the animals from both breeds were fed a restricted diet of approximately 82% of average ad libitum feeding intake, and the other half of pigs were further fed ad libitum to the end of the experiment. Feed restriction during the finishing phase decreased daily gain and weight of pigs at slaughter, and backfat thickness at the tenth rib (p ˂ 0.001, p ˂ 0.01, and p ˂ 0.05, respectively). Lithuanian White pigs demonstrated higher (p ˂ 0.001) growth rate, live body weight at slaughter and carcass weight, and had a higher (p ˂ 0.01) length of carcass and loin area and lower (p ˂ 0.05) backfat thickness at the last rib and at two points at the lumbar area compared with Lithuanian Indigenous Wattle pigs. The semimembranosus muscle of Lithuanian White pigs had relatively (8.1%) lower (p ˂ 0.001) proportions of saturated and 41.2% higher (p ˂ 0.001) proportions of polyunsaturated fatty acids compared with the pigs of the Lithuanian Indigenous Wattle breed, whereas in the longissimus muscle and subcutaneous tissue, the breed only affected the n-6/n-3 ratio (p ˂ 0.01 and p ˂ 0.001, respectively). Gender showed an effect on saturated fatty acids in all the studied tissues, however, the effects on polyunsaturated fatty acids were found in the semimembranosus muscle and subcutaneous tissue (p ˂ 0.05 and p ˂ 0.001) and the effects on monounsaturated fatty acids was found only in the semimembranosus muscle (p ˂ 0.01). These differences in the fatty acid composition of the semimembranosus muscle and subcutaneous tissue of females exhibited more favorable lipid quality indices compared with castrated males (p ˂ 0.001). The semimembranosus muscle of Lithuanian White pigs also showed more favorable lipid quality indices in relation to healthy nutrition compared with Lithuanian Indigenous Wattle pigs (p ˂ 0.001). This study is one of the steps toward the development and utilization of endangered breeds. The obtained information can be used to increase choice in pork production and consumption, and provides new insights for research into the conservation of local breeds.
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Ortiz A, González E, García-Torres S, Andrés AI, Petrón MJ, Tejerina D. Quality traits of fresh Iberian loin according to slaughter age and short-term freezing. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104460] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tejerina D, Contador R, Ortiz A. Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin. Food Chem 2021; 356:129733. [PMID: 33848679 DOI: 10.1016/j.foodchem.2021.129733] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 12/14/2022]
Abstract
The potential of Near Infrared Spectroscopy combining different spectral treatments and classification models was assessed for the classification of individual pre-sliced Iberian dry-cured loin packaged under modified atmosphere packaging (MAP) into three official commercial categories (which involve the breed purity and production system) according to the current Iberian Quality Standard (Black, Red and White) and for the assignment to the shelf-life time (0, 4, 8 and 12 months). External validation results provided acceptable results, with up to 100% of samples correctly assigned to Black and White official commercial category and into all storage times. Actually the 100% assignments were obtained using more than one approach (SIMCA and LDA for commercial categories and PLS-DA, SIMCA and LDA for storage times). These results might contribute to support the on-line control of authenticity of official commercial category and to facilitate the monitoring of the quality of pre-package dry-cured products throughout the shelf-life prediction.
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Affiliation(s)
- David Tejerina
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain.
| | - Rebeca Contador
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
| | - Alberto Ortiz
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain
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Colonna MA, Tarricone S, Giannico F, Selvaggi M, Carriero F, Crupi P, Corbo F, Clodoveo ML. Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and "Capocollo di Martina Franca" Dry-Cured Meat. Animals (Basel) 2021; 11:954. [PMID: 33808085 PMCID: PMC8065921 DOI: 10.3390/ani11040954] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/23/2021] [Accepted: 03/25/2021] [Indexed: 01/19/2023] Open
Abstract
The "Capocollo di Martina Franca" is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.
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Affiliation(s)
- Maria Antonietta Colonna
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | - Simona Tarricone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | - Francesco Giannico
- Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale Casamassima, Km 3, 70010 Valenzano, Italy;
| | - Maria Selvaggi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | | | - Pasquale Crupi
- Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70126 Bari, Italy; (P.C.); (M.L.C.)
| | - Filomena Corbo
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, 70126 Bari, Italy;
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70126 Bari, Italy; (P.C.); (M.L.C.)
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Ramírez R, Contador R, Ortiz A, García-Torres S, López-Parra MM, Tejerina D. Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging. Foods 2021; 10:730. [PMID: 33808212 PMCID: PMC8065589 DOI: 10.3390/foods10040730] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/22/2021] [Accepted: 03/25/2021] [Indexed: 11/17/2022] Open
Abstract
The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system;, and White, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.
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Affiliation(s)
| | | | | | | | | | - David Tejerina
- Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, Spain; (R.R.); (R.C.); (A.O.); (S.G.-T.); (M.M.L.-P.)
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Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages. Processes (Basel) 2021. [DOI: 10.3390/pr9030424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.
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He Y, Zhou X, Zheng R, Jiang Y, Yao Z, Wang X, Zhang Z, Zhang H, Li J, Yuan X. The Association of an SNP in the EXOC4 Gene and Reproductive Traits Suggests Its Use as a Breeding Marker in Pigs. Animals (Basel) 2021; 11:ani11020521. [PMID: 33671441 PMCID: PMC7921996 DOI: 10.3390/ani11020521] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/07/2021] [Accepted: 02/10/2021] [Indexed: 02/07/2023] Open
Abstract
In mammals, the exocyst complex component 4 (EXOC4) gene has often been reported to be involved in vesicle transport. The SNP rs81471943 (C/T) is located in the intron of porcine EXOC4, while six quantitative trait loci (QTL) within 5-10 Mb around EXOC4 are associated with ovary weight, teat number, total offspring born alive, and corpus luteum number. However, the molecular mechanisms between EXOC4 and the reproductive performance of pigs remains to be elucidated. In this study, rs81471943 was genotyped from a total of 994 Duroc sows, and the genotype and allele frequency of SNP rs81471943 (C/T) were statistically analyzed. Then, the associations between SNP rs81471943 and four reproductive traits, including number of piglets born alive (NBA), litter weight at birth (LWB), number of piglets weaned (NW), and litter weight at weaning (LWW), were determined. Sanger sequencing and PCR restriction fragment length polymorphism (PCR-RFLP) were utilized to identify the rs81471943 genotype. We found that the genotype frequency of CC was significantly higher than that of CT and TT, and CC was the most frequent genotype for NBA, LWB, NW, and LWW. Moreover, 5'-deletion and luciferase assays identified a positive transcription regulatory element in the EXOC4 promoter. After exploring the EXOC4 promoter, SNP -1781G/A linked with SNP rs81471943 (C/T) were identified by analysis of the transcription activity of the haplotypes, and SNP -1781 G/A may influence the potential binding of P53, E26 transformation specific sequence -like 1 transcription factor (ELK1), and myeloid zinc finger 1 (MZF1). These findings provide useful information for identifying a molecular marker of EXOC4-assisted selection in pig breeding.
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Affiliation(s)
- Yingting He
- Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (Y.H.); (X.Z.); (R.Z.); (Y.J.); (Z.Z.); (H.Z.)
| | - Xiaofeng Zhou
- Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (Y.H.); (X.Z.); (R.Z.); (Y.J.); (Z.Z.); (H.Z.)
| | - Rongrong Zheng
- Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (Y.H.); (X.Z.); (R.Z.); (Y.J.); (Z.Z.); (H.Z.)
| | - Yao Jiang
- Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (Y.H.); (X.Z.); (R.Z.); (Y.J.); (Z.Z.); (H.Z.)
| | - Zhixiang Yao
- Guangdong Dexing Food Co., Ltd., Shantou 515100, China;
| | - Xilong Wang
- Guangdong Provincial Key Laboratory of Laboratory Animals, Guangdong Laboratory Animals Monitoring Institute, Guangzhou 510260, China;
| | - Zhe Zhang
- Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (Y.H.); (X.Z.); (R.Z.); (Y.J.); (Z.Z.); (H.Z.)
| | - Hao Zhang
- Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (Y.H.); (X.Z.); (R.Z.); (Y.J.); (Z.Z.); (H.Z.)
| | - Jiaqi Li
- Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (Y.H.); (X.Z.); (R.Z.); (Y.J.); (Z.Z.); (H.Z.)
- Correspondence: (J.L.); (X.Y.)
| | - Xiaolong Yuan
- Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; (Y.H.); (X.Z.); (R.Z.); (Y.J.); (Z.Z.); (H.Z.)
- Guangdong Provincial Key Laboratory of Laboratory Animals, Guangdong Laboratory Animals Monitoring Institute, Guangzhou 510260, China;
- Correspondence: (J.L.); (X.Y.)
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Tu T, Wu W, Tang X, Ge Q, Zhan J. Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents. Food Chem 2021; 350:129219. [PMID: 33610838 DOI: 10.1016/j.foodchem.2021.129219] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 12/19/2020] [Accepted: 01/22/2021] [Indexed: 10/22/2022]
Abstract
Fatty acids and nucleotides are major contributors of pork flavor, which are key quality traits influencing consumers' preference. In this study, we investigated the contents of nucleotides (inosinic acid, inosine, and hypoxanthine) and 26 fatty acids by high-performance liquid chromatography and gas chromatography in longissimus dorsi and semimembranous muscle of four breeds (Dongbei Min pig, Beijing Black pig, Wuzhishan pig, and DLY pigs). Combining with multivariate statistics, we found significant differences in the nucleotides and fatty acids compositions among the breeds and muscles. Furthermore, the content of total unsaturated fatty acids and DHA were higher in native pigs than crossbred pigs. This study provides a theoretical basis for understanding the composition of flavor precursor substances, as well as for the identification of different muscles.
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Affiliation(s)
- Ting Tu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China; College of Food Science and Technology, Nanjing Agricultural University, PR China
| | - Weida Wu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Xiaoyan Tang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.
| | - Qianqian Ge
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Junliang Zhan
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
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Views of Farmers and Industrial Entrepreneurs on The Iberian Pig Quality Standard: An In-Depth Interview Research Study. Animals (Basel) 2020; 10:ani10101772. [PMID: 33008114 PMCID: PMC7601277 DOI: 10.3390/ani10101772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 09/26/2020] [Indexed: 11/24/2022] Open
Abstract
Simple Summary This paper aims to assess the main opinions of farmers and industrial entrepreneurs on the implementation of the current Spanish Iberian Pig Quality Standards regulation as well as on the processing technologies of Iberian cured products. The study is based on a qualitative research process through in-depth interviews, and has allowed the identification of aspects that can be improved both at the level of the Iberian meat industry and in the administrative processes in the view of the main actors of the Iberian pork sector in Spain. The aspects of the Quality Standard related to the protection of the base of the Iberian breed, the conditions of production in the traditional system (the montanera), as well as the ripening time of the products were mostly supported by the farmers and industrial entrepreneurs. However, they showed certain inconformity with the requirements established by the Quality Standard for other production systems such as the non-free-range fodder-fed and free-range fodder-fed, therefore they demanded changes in these aspects. Abstract Since 2014, the Quality Standard for Iberian meat, leg ham, shoulder ham and dry-cured loin has regulated production factors and processes involved in the raw material and manufactured products from Iberian pigs, the most important pig breed in both population size and economic importance of the southwest Iberian Peninsula. Regarding the changes to the Quality Standard that industrial entrepreneurs and farmers are currently demanding, a qualitative research study has been developed through 14 in-depth interviews with the purpose of understanding the perception of Iberian pig farmers and industrial entrepreneurs of the requirements of the currently-effective Quality Standard, as well as the conditions under which this is being applied. The results showed a consensus amongst the majority of the participants in aspects such as the maintenance of the breed base as 100% Iberian for reproductive females, weight and age requirements at the time of slaughter for the montanera category and the manufacturing lengths for dry-cured products. On the other hand, there were discrepancies between the requirements defined by the Quality Standard and those requested by the respondents for the non-free-range fodder-fed and free-range fodder-fed categories, with the industrial entrepreneurs and farmers being inclined towards the reduction in the age of slaughter of the former and the distinction in the production conditions of the latter.
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Wu W, Zhang Z, Chao Z, Li B, Li R, Jiang A, Kim KH, Liu H. Transcriptome analysis reveals the genetic basis of skeletal muscle glycolytic potential based on a pig model. Gene 2020; 766:145157. [PMID: 32949697 DOI: 10.1016/j.gene.2020.145157] [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: 05/27/2020] [Revised: 08/13/2020] [Accepted: 09/11/2020] [Indexed: 10/23/2022]
Abstract
Glycolytic potential (GP) calculated based on glucose, glycogen, glucose-6-phosphate, and lactate contents is a critical factor for multiple meat quality characteristics. However, the genetic basis of glycolytic metabolism is still unclear. In this study, we constructed six RNA-Seq libraries using longissimus dorsi (LD) muscles from pigs divergent for GP phenotypic values and generated the whole genome-wide gene expression profiles. Furthermore, we identified 25,880 known and 220 novel genes from these skeletal muscle libraries, and 222 differentially expressed genes (DEGs) between the higher and lower GP groups. Notably, we found that the Lactate dehydrogenase B (LDHB) and Fructose-2, 6-biphosphatase 3 (PFKFB3) expression levels were higher in the higher GP group than the lower GP group, and positively correlated with GP and lactic acid (LA), and reversely correlated with pH value at 45 min postmortem (pH45min). Besides, LDHB and PFKFB3 expression were positively correlated with drip loss measured at 48 h postmortem (DL48h) and drip loss measured at 24 h postmortem (DL24h). Collectively, we identified a serial of DEGs as the potential key candidate genes affecting GP and found that LDHB and PFKFB3 are closely related to GP and GP-related traits. Our results lay a solid basis for in-depth studies of the regulatory mechanisms on GP and GP-related traits in pigs.
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Affiliation(s)
- Wangjun Wu
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.
| | - Zengkai Zhang
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhe Chao
- Institute of Animal Science & Veterinary Medicine, Hainan Academy of Agricultural Sciences, Haikou, China
| | - Bojiang Li
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Rongyang Li
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Aiwen Jiang
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Kee-Hong Kim
- Department of Food Science, Purdue University, West Lafayette, IN 47897, USA.
| | - Honglin Liu
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.
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Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham. Foods 2020; 9:foods9091170. [PMID: 32854224 PMCID: PMC7554930 DOI: 10.3390/foods9091170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/13/2020] [Accepted: 08/18/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).
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