Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat

An intronic SNP affects skeletal muscle development by regulating the expression of TP63

Background

Porcine skeletal muscle development is pivotal for improving meat production. TP63, a transcription factor, regulates vital cellular processes, yet its role in skeletal muscle proliferation is unclear.

Methods

The effects of TP63 on skeletal muscle cell viability and proliferation were investigated using both mouse and porcine skeletal muscle myoblasts. Selective sweep analysis in Western pigs identified TP63 as a potential candidate gene for skeletal muscle development. The correlation between TP63 overexpression and cell proliferation was assessed using quantitative real-time PCR (RT-qPCR) and 5-ethynyl-2'-deoxyuridine (EDU).

Results

The study revealed a positive correlation between TP63 overexpression and skeletal muscle cell proliferation. Bioinformatics analysis predicted an interaction between MEF2A, another transcription factor, and the mutation site of TP63. Experimental validation through dual-luciferase assays confirmed that a candidate enhancer SNP could influence MEF2A binding, subsequently regulating TP63 expression and promoting skeletal muscle cell proliferation.

Conclusion

These findings offer experimental evidence for further exploration of skeletal muscle development mechanisms and the advancement of genetic breeding strategies aimed at improving meat production traits.

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork

The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.

Meat quality of pigs fed grape pomace in different production systems

The main objective of this study was to evaluate the effects of supplementation the diet of pigs with grape pomace preserved in silage form (GPS) and its interaction with indoor and outdoor production systems, with and without access to vegetation, on the attributes of meat quality produced. Analyzes of proximal composition, cholesterol content, fatty acid profile, shear force, texture profile and sensory analysis were performed. During cold storage, oxidative stability and objective color were analyzed. Statistical analysis was performed in a 3x2 factorial design (production systems (S) x GPS-feed (F)) and the interaction between them (S*F). The results showed that there was no interaction between the production system and GPS feeding for the attributes evaluated. The proximate composition and fatty acid profile of the muscle remained unchanged. Additionally, it provides higher subjective and objective tenderness, higher red color intensity, and reduces lipid oxidation under refrigeration. The supplementation of pig feed with GPS improve the quality of the meat and constitute a sustainable alternative for the winemaking residue.

Effect of miR-149-5p on intramuscular fat deposition in pigs based on metabolomics and transcriptomics

As one of the important traits in pig production, meat quality has important research significance and value. Intramuscular fat (IMF) content is one of the most important factors affecting pork quality. Many experimental studies have shown that IMF content is closely related to the flavor, tenderness, and juiciness of pork. Therefore, it is of great significance to study the mechanism of porcine IMF deposition. Previous research indicated that miR-149-5p promoted the proliferation of porcine intramuscular (IM) preadipocytes and decreased their ability to differentiate, albeit the exact mechanism of action is unknown. In vitro, foreign pigs showed increased miR-149-5p expression and reduced fat deposition when compared to Queshan Black pigs. This study conducted metabolomics and transcriptomics analyses of porcine IM preadipocytes overexpressing miR-149-5p to verify their effects on lipid formation. According to metabolomics analysis, the overexpression of miR-149-5p has significantly altered the lipid, organic acid, and organic oxygen metabolites of porcine IM preadipocytes. Specially speaking, it has changed 115 metabolites, including 105 up-regulated and 10 down-regulated ones, as well as the composition of lipid, organic acid, and organic oxygen metabolism-related metabolites. RNA-seq analysis showed that overexpression of miR-149-5p significantly altered 857 genes, of which 442 were up-regulated, and 415 were down-regulated, with enrichment to MAPK, IL-17, PI3K-Akt, and ErbB signaling pathways. We found that overexpression of miR-149-5p inhibited adipogenic differentiation by changing cAMP signaling pathway in porcine IM preadipocytes. In addition, the overexpression of miR-149-5p may affect the transport of Cu²⁺ by targeting ATP7A and inhibiting adipogenic differentiation. These findings elucidate the regulatory function of miR-149-5p in porcine IM preadipocytes, which may be a key target for controlling pork quality.

Expression of MSTN/Smad signaling pathway genes and its association with meat quality in Tibetan sheep (Ovis aries)

Tibetan sheep is a unique breed living in Qinghai-Tibet Plateau. Since MSTN/Smad signaling pathway plays a critical role in the regulation of muscle development, we aimed to study the mutton quality, mRNA expression of main transduction genes in the MSTN/Smad signaling pathway, and the effects of those genes on the mutton quality of Tibetan sheep in this study. Six-month-old Qinghai-Tibetan sheep were selected, slaughtered, and their Longissimus lumborum, semitendinosus muscle, arm triceps, and quadriceps femoris muscle were collected. The mutton quality was evaluated, and gene expression and their association with the mutton quality were analyzed using RT-qPCR. The results showed that the indexes of mutton quality were not significantly different between ewes and rams (p > .05) except for Warner-Bratzler shear force (WBSF) (p < .05). A total of 21 different fatty acids were detected in the muscles of Tibetan sheep, including nine types of SFA, four types of MUFA, and eight types of PUFA. The main transduction genes of the MSTN/Smad signaling pathway were found to be widely expressed in muscle tissues, but no significant differences were observed (p > .05). The correlation analysis of the main genes and mutton quality showed that MSTN was significantly correlated with redness and cooking time; Smad2, Smad3, Smad4, and TGFβRI had significant positive correlations with marbling in arm triceps; Smad3 and TGFβRII had strong negative correlations with pH24 h in Longissimus lumborum; Smad2 was negatively correlated with drip loss in Longissimus lumborum. In short, the expression level of MSTN in muscles was positively correlated with Smad2, Smad3, and Smad4 genes and negatively correlated with TGFβRII genes. Thus, the results of this study provide a theoretical basis for the regulation mechanism of the MSTN/Smad pathway on mutton quality.

CircHOMER1 inhibits porcine adipogenesis via the miR-23b/SIRT1 axis

Fat deposition is critical to pork quality. However, the mechanism of fat deposition remains to be elucidated. Circular RNAs (circRNAs) are ideal biomarkers and are involved in adipogenesis. Here, we investigated the effect and mechanism of circHOMER1 on porcine adipogenesis in vitro and in vivo. Western blotting, Oil red O staining, and HE staining were used to assess the function of circHOMER1 in adipogenesis. The results showed that circHOMER1 inhibited adipogenic differentiation of porcine preadipocytes and suppressed adipogenesis in mice. Dual-luciferase reporter gene, RIP, and pull-down assays demonstrated that miR-23b directly bound to circHOMER1 and the 3'-UTR of SIRT1. Rescue experiments further illustrated the regulatory relationship among circHOMER1, miR-23b, and SIRT1. Conclusively, we demonstrate that circHOMER1 plays an inhibitory role in porcine adipogenesis through miR-23b and SIRT1. The present study revealed the mechanism of porcine adipogenesis, which may be helpful to improve pork quality.

MiR-23b Promotes Porcine Preadipocyte Differentiation via SESN3 and ACSL4

Genetic improvement of pork quality is one of the hot topics in pig germplasm innovation. Backfat thickness and intramuscular fat content are important indexes of meat quality. MiRNAs are becoming recognized as a crucial regulator of adipose development. Therefore, it is crucial to understand how miR-23b regulates fat metabolism at the molecular level. In the present study, Oil Red O staining, and Western blot were used to evaluate the effect of miR-23b on the differentiation of porcine preadipocytes. Dual-luciferase reporter gene assay, pulldown, and RIP were used to reveal the mechanism of miR-23b regulating cell differentiation. The findings demonstrated that miR-23b promotes the expression of adipogenic factors and increases the content of lipid droplets, thus promoting the differentiation of preadipocytes. Further research found that miR-23b can directly bind to the 3’UTR of SESN3 to regulate adipogenic differentiation. In addition, it was speculated that miR-23b controls cell differentiation by positively regulating the expression of ACSL4 in other ways. Here, we demonstrate that miR-23b promotes the differentiation of porcine preadipocytes by targeting SESN3 and promoting the expression of ACSL4. The present study is meaningful to the improvement of pork quality and the development of animal husbandry.

Comprehensive Transcriptome Analysis Reveals the Role of lncRNA in Fatty Acid Metabolism in the Longissimus Thoracis Muscle of Tibetan Sheep at Different Ages

Long noncoding RNA (lncRNA) plays an important regulatory role in mammalian adipogenesis and lipid metabolism. However, their function in the longissimus thoracis (LT) muscle of fatty acid metabolism of Tibetan sheep remains undefined. In this study, fatty acid and fat content in LT muscle of Tibetan sheep were determined, and RNA sequencing was performed to reveal the temporal regularity of lncRNA expression and the effect of lncRNA-miRNA-mRNA ceRNA regulatory network on lipid metabolism of LT muscle in Tibetan sheep at four growth stages (4-month-old, 4 m; 1.5-year-old, 1.5 y; 3.5-year-old, 3.5 y; 6-year-old, 6 y). The results indicated that the intramuscular fat (IMF) content was highest at 1.5 y. Moreover, the monounsaturated fatty acid (MUFA) content in 1.5 y of Tibetan sheep is significantly higher than those of the other groups (P < 0.05), and it was also rich in a variety of polyunsaturated fatty acids (PUFA). A total of 360 differentially expressed lncRNAs (DE lncRNAs) were identified from contiguous period transcriptome comparative groups of 4 m vs. 1.5 y, 1.5 y vs. 3.5 y, 3.5 y vs. 6 y, and 4 m vs. 6 y, respectively. Kyoto encyclopedia of genes and genomes (KEGG) enrichment analysis found that the target genes in lncRNA trans-mRNA were significantly related to the protein digestion, absorption, and fatty acid biosynthesis pathways (P < 0.05), which demonstrated that DE lncRNA trans-regulated the target genes, and further regulated the growth and development of the LT muscle and intramuscular fatty acid metabolism in Tibetan sheep. We further analyzed the role of the lncRNA-miRNA-mRNA regulatory network in the lipid metabolism of Tibetan sheep. Additionally, GPD2, LIPE (lipase E hormone-sensitive enzyme), TFDP2, CPT1A, ACACB, ADIPOQ, and other mRNA related to fatty acid and lipid metabolism and the corresponding lncRNA-miRNA regulatory pairs were identified. The enrichment analysis of mRNA in the regulatory network found that the AMPK signaling pathway was the most significantly enriched (P = 0.0000112361). Comprehensive transcriptome analysis found that the LIPE, ADIPOQ, ACACB, and CPT1A that were regulated by lncRNA might change the formation of energy metabolism in Tibetan sheep muscle through the AMPK signaling pathway, and oxidized muscle fibers are transformed into glycolytic muscle fibers, reduced IMF content, and the fatty acid profile also changed.

Characterization of the circRNA–miRNA–mRNA Network to Reveal the Potential Functional ceRNAs Associated With Dynamic Changes in the Meat Quality of the Longissimus Thoracis Muscle in Tibetan Sheep at Different Growth Stages

Circular RNAs (circRNAs) have a regulatory role in animal skeletal muscle development. In this study, RNA sequencing was performed to reveal the temporal regularity of circRNA expression and the effect of the circRNA–miRNA–mRNA ceRNA regulatory network on the meat quality of longissimus thoracis (LT) muscle in Tibetan sheep at different growth stages (4 months old, 4 m; 1.5 years old, 1.5 y; 3.5 years old, 3.5 y; 6 years old, 6 y). There were differences in the carcass performance and meat quality of Tibetan sheep at different ages. Especially, the meat tenderness significantly decreased (p &lt; 0.05) with the increase of age. GO functional enrichment indicated that the source genes of the DE circRNAs were mainly involved in the protein binding, and myofibril and organelle assembly. Moreover, there was a significant KEGG enrichment in the adenosine 5′-monophosphate (AMP)-activated protein kinase (AMPK) signaling pathway, as well as the calcium signaling pathway, regulating the pluripotency of the stem cells. The circRNA–miRNA–mRNA ceRNA interaction network analysis indicated that circRNAs such as circ_000631, circ_000281, and circ_003400 combined with miR-29-3p and miR-185-5p regulate the expression of LEP, SCD, and FASN related to the transformation of muscle fiber types in the AMPK signaling pathway. The oxidized muscle fibers were transformed into the glycolytic muscle fibers with the increase of age, the content of intramuscular fat (IMF) was lowered, and the diameter of the muscle fiber was larger in the glycolytic muscle fibers, ultimately increasing the meat tenderness. The study revealed the role of the circRNAs in the transformation of skeletal muscle fiber types in Tibetan sheep and its influence on meat quality. It improves our understanding of the role of circRNAs in Tibetan sheep muscle development.

Genes Related to Fat Metabolism in Pigs and Intramuscular Fat Content of Pork: A Focus on Nutrigenetics and Nutrigenomics

Simple Summary

The intramuscular fat (IMF) or marbling is an essential pork sensory quality that influences the preference of the consumers and premiums for pork. IMF is the streak of visible fat intermixed with the lean within a muscle fibre and determines sensorial qualities of pork such as flavour, tenderness and juiciness. Fat metabolism and IMF development are controlled by dietary nutrients, genes, and their metabolic pathways in the pig. Nutrigenetics explains how the genetic make-up of an individual pig influences the pig’s response to dietary nutrient intake. Differently, nutrigenomics is the analysis of how the entire genome of an individual pig is affected by dietary nutrient intake. The knowledge of nutrigenetics and nutrigenomics, when harmonized, is a powerful tool in estimating nutrient requirements for swine and programming dietary nutrient supply according to an individual pig’s genetic make-up. The current paper aimed to highlight the roles of nutrigenetics and nutrigenomics in elucidating the underlying mechanisms of fat metabolism and IMF deposition in pigs. This knowledge is essential in redefining nutritional intervention for swine production and the improvement of some economically important traits such as growth performance, backfat thickness, IMF accretion, disease resistance etc., in animals.

Abstract

Fat metabolism and intramuscular fat (IMF) are qualitative traits in pigs whose development are influenced by several genes and metabolic pathways. Nutrigenetics and nutrigenomics offer prospects in estimating nutrients required by a pig. Application of these emerging fields in nutritional science provides an opportunity for matching nutrients based on the genetic make-up of the pig for trait improvements. Today, integration of high throughput “omics” technologies into nutritional genomic research has revealed many quantitative trait loci (QTLs) and single nucleotide polymorphisms (SNPs) for the mutation(s) of key genes directly or indirectly involved in fat metabolism and IMF deposition in pigs. Nutrient–gene interaction and the underlying molecular mechanisms involved in fatty acid synthesis and marbling in pigs is difficult to unravel. While existing knowledge on QTLs and SNPs of genes related to fat metabolism and IMF development is yet to be harmonized, the scientific explanations behind the nature of the existing correlation between the nutrients, the genes and the environment remain unclear, being inconclusive or lacking precision. This paper aimed to: (1) discuss nutrigenetics, nutrigenomics and epigenetic mechanisms controlling fat metabolism and IMF accretion in pigs; (2) highlight the potentials of these concepts in pig nutritional programming and research.

Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles

The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on overall growing performance, meat quality, and fatty acid profile. A total of 24 barrow grower crossbred pigs (Large White × Landrace) × Duroc with an initial average body weight of 26.33 kg were fed with a basal diet supplemented with PC at 0%, 5%, and 10% in (PC0, PC5, and PC10, respectively) for 12 weeks. At the end of the experimental period, pigs were slaughtered to determine carcass traits and meat quality. Back fat, abdominal fat, and longissimus dorsi (LD) muscle were collected to investigate fatty acid composition. The results show that the average daily gain (ADG) in the PC10 significantly increased. However, PC supplementation did not influence carcass traits and meat quality except the color as described by lightness (L*). Dietary PC supplementation significantly increased the α-linolenic acid (ALA, C18:3 cis-9, 12, 15), whereas n6/n3 ratio decreased significantly in all tissues investigated. Thus, it can be concluded that the supplementation of PC in growing pig diet is a potential way to increase the fatty acid composition to that required for healthier meat.

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

Tibetan sheep is one of the dominant livestock at Qinghai-Tibet Plateau, which is the main food source of local people. In order to investigate the effect of slaughter age on meat quality, fatty acid profile and expression of myosin heavy chain (MyHC) isoform genes were analyzed in Tibetan sheep. A total of 24 Tibetan sheep including 4 months old (4 m), 1.5 years old (1.5 y), 3.5 years old (3.5 y), and 6 years old (6 y) were randomly selected. The results indicated that the MyHC IIx and MyHC IIb mRNAs increased with age, whereas MyHC IIa mRNA decreased. MyHC I mRNA was highest at 3.5 y. There were differences in the muscle fiber types of Tibetan sheep at different ages. Intramuscular fat (IMF) was highest at 1.5 y, the pH45min and pH24h value of 6 y sheep were lower than the other groups, the shear force increased with age (p < 0.05), and drip loss increased with age (p < 0.01). Tibetan sheep at 1.5 y had lower saturated fatty acid (SFA) contents and higher monounsaturated fatty acid (MUFA) contents (p < 0.05). Different muscle fiber types influence the meat quality and fatty acid composition of Tibetan sheep with increasing age. These results demonstrated the effect of age on meat quality of Tibetan sheep through regulation of expression of the MyHC isoforms which changed the myofiber types, and 1.5 y Tibetan sheep meat was more suitable for a healthy human diet.

Comprehensive analysis of differentially expressed circRNAs and ceRNA regulatory network in porcine skeletal muscle

BACKGROUND

Circular RNA (circRNA), a novel class of non-coding RNA, has a closed-loop structure with important functions in skeletal muscle growth. The purpose of this study was to investigate the role of differentially expressed circRNAs (DEcircRNAs), as well as the DEcircRNA-miRNA-mRNA regulatory network, at different stages of porcine skeletal muscle development. Here, we present a panoramic view of circRNA expression in porcine skeletal muscle from Large White and Mashen pigs at 1, 90, and 180 days of age.

RESULTS

We identified a total of 5819 circRNAs. DEcircRNA analysis at different stages showed 327 DEcircRNAs present in both breeds. DEcircRNA host genes were concentrated predominately in TGF-β, MAPK, FoxO, and other signaling pathways related to skeletal muscle growth and fat deposition. Further prediction showed that 128 DEcircRNAs could bind to 253 miRNAs, while miRNAs could target 945 mRNAs. The constructed ceRNA network plays a vital role in skeletal muscle growth and development, and fat deposition. Circ_0015885/miR-23b/SESN3 in the ceRNA network attracted our attention. miR-23b and SESN3 were found to participate in skeletal muscle growth regulation, also playing an important role in fat deposition. Using convergent and divergent primer amplification, RNase R digestion, and qRT-PCR, circ_0015885, an exonic circRNA derived from Homer Scaffold Protein 1 (HOMER1), was confirmed to be differentially expressed during skeletal muscle growth. In summary, circ_0015885 may further regulate SESN3 expression by interacting with miR-23b to function in skeletal muscle.

CONCLUSIONS

This study not only enriched the circRNA library in pigs, but also laid a solid foundation for the screening of key circRNAs during skeletal muscle growth and intramural fat deposition. In addition, circ_0015885/miR-23b/SESN3, a new network regulating skeletal muscle growth and fat deposition, was identified as important for increasing the growth rate of pigs and improving meat quality.

Effects of dietary fat saturation level on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition and meat quality of finishing pigs

Objective

The objective of this study was to investigate the effects of various dietary unsaturated to saturated fatty acids ratios (UFA to SFA ratios) on growth performance, carcass traits, blood lipid parameters, tissue fatty acid (FA) composition, and meat quality of finishing pigs.

Methods

A total of 45 crossbred pigs ([Duroc×Landrace]×Yorkshire), with an average initial body weight of 60.3±2.4 kg, were randomly allocated to three treatment groups of 1:1, 2:1, and 3:1 dietary UFA to SFA ratios.

Results

Both average daily gain and average daily feed intake of pigs were decreased linearly (p<0.05), whereas backfat thickness was decreased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Serum triglyceride and low density lipoprotein cholesterol were decreased quadratically or linearly (p<0.05) respectively, whereas high density lipoprotein cholesterol was increased quadratically (p<0.05) with increasing dietary UFA to SFA ratio. In M. longissimus thoracis, the proportion of C18:1 and monounsaturated FA was decreased linearly (p<0.05), whereas the proportion of C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) were increased linearly (p<0.05) as dietary UFA to SFA ratio increased. In the subcutaneous adipose tissue, the proportion of SFA was decreased linearly (p<0.05), whereas the proportion of n-6 PUFA, n-3 PUFA, and the UFA to SFA ratios were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Meat color scores and shear force of pigs were decreased linearly (p<0.05), whereas drip loss and cooking loss were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio.

Conclusion

Appropriately boosted dietary UFA to SFA ratio could be conductive to optimize blood lipid parameters and tissue FA composition. However, when the ratio is too high or too low it tends to have negative effects on growth performance and meat quality.

Enrichment diets of pigs with oil blends and its effects on performance, carcass characteristics and fatty acid profile

ABSTRACT The addition of different oil blends in the feed of finishing pigs was evaluated. Twenty-four castrated male finishing pigs were used in a randomized block design containing four treatments and six replicates. The treatments consisted of: Reference ration (RR) - 100% soybean oil feed; and the combination of the different oils: Blend1 - 50.0% soybean oil (SO), 25.0% flaxseed oil (FO), 12.5% olive oil (OO) and 12.5% canola oil (CO); Blend2 - 25.0% SO, 50.0% FO, 12.5% OO and 12.5% CO; and Blend3 - 25.0% SO, 12.5% FO, 12.5% OO and 50.0% CO. The performance, quantitative and qualitative carcass parameters, fatty acids profile and economic feasibility of the diets were evaluated. The use of blends in the diets did not influence the performance or carcass quality, but increased marbling and carcass yield. The fatty acid profile of the loin presented greater amounts of stearic acid in Blend3 and higher percentage of unsaturated fatty acids in animals fed with Blend1. The fatty tissue presented greater amounts of myristic acid in Blend1 and oleic acid in Blend3. The reference ration was the most economic. The Blends did not affect performance or carcass characteristics and improved the fatty acid profile.

The Effect of Hydrothermally Processed Soybean- and Rapeseed-Based Diets on Performance, Meat and Carcass Quality Characteristics in Growing-Finishing Pigs

The experiment was performed on 60 crossbred weaners with average initial body weight (BW) of 22 kg. The animals were divided into 4 groups, with 15 animals (10 males and 5 females) per group, based on the percentage content of the following components in complete diets: soybean meal, toasted full-fat soybeans, cold-pressed rapeseed cake with increased oil content, extruded rapeseed cake with increased oil content. The growth performance of pigs, carcass characteristics, meat quality and the fatty acid profile of depot fat were determined. The pigs fed complete diets containing toasted soybeans had higher average daily gain (ADG). The animals receiving cold-pressed rapeseed cake were characterised by lower ADG and higher FCR. The carcasses of pigs fed diets containing cold-pressed rapeseed cake and extruded rapeseed cake had lower lean content than the carcasses of pigs administered toasted soybeans. The analysed feedstuffs had no effect on back-fat thickness or meat quality. Cold-pressed and extruded rapeseed cake contributed to changes in the fatty acid profile of backfat, including an increase in the concentrations of monounsaturated fatty acids (MUFAs) and a more desirable n-6/n-3 PUFA ratio. The extrusion processing of rapeseed cake decreased the content of lysine and methionine with cystine by approximately 4%, and reduced total glucosinolate content by approximately 17%. The inclusion of toasted soybeans in pig diets contributed to higher BW gain and carcass dressing percentage. Rapeseed cake with increased oil content led to desirable changes in the fatty acid profile of backfat.

Metabolomics investigation of dietary effects on flesh quality in grass carp (Ctenopharyngodon idellus)

Background

The ultrahigh density intensive farming model of grass carp (Ctenopharyngodon idellus) may elicit growth inhibition, decrease flesh quality, and increase disease susceptibility of fish. The degradation in quality and excessive fat accumulation in cultured C. idellus have long been attributed to possible alterations in the lipid metabolism of fish muscle tissues as a result of overnutrition from artificial diets. To investigate the effects of different diets on fish muscle quality, a large-scale metabolomics study was performed on 250 tails of C. idellus.

Findings

The experimental fish were divided into four groups based on sex and diet—female artificial feed (FAF), female grass feed, male artificial feed (MAF), and male grass feed (MGF). After a 113-day rearing period, the artificial feed (AF) group showed a significantly higher total mass of muscle fat (P < 0.01), with the FAF group being the highest. Metabolomics profiling based on liquid chromatography-mass spectrometry revealed distinctive patterns of clustering according to the four groups. Overall, artificial feeding was associated with higher concentrations of docosapentaenoic acid, dihomo-gamma-linolenic acid, and arachidonic acid, whereas grass feeding was associated with elevated n-3 unsaturated fatty acids (UFAs) such as eicosapentaenoic acid, alpha-linolenic acid, and gamma-linolenic acid. Artificial feeding also resulted in significant increased docosahexaenoic acid in MAF muscle than in MGF fish, whereas there was no significance in the comparison of female samples. Metabolic pathway analyses using both targeted and untargeted approaches consistently revealed that arachidonic acid metabolism and steroid hormone biosynthesis pathways were significantly different between AF and grass fed groups.

Conclusions

Our results suggest that grass is a better source of dietary fatty acid and protein when compared to artificial feed. Grass feeding could effectively lower triglycerides in serum, reduce fat accumulation, and alter lipid compositions in fish muscle by increasing the concentrations of n-3 UFAs, leading to better nutrition and health.

Dietary Supplementation with Pioglitazone Hydrochloride and Chromium Methionine Improves Growth Performance, Meat Quality, and Antioxidant Ability in Finishing Pigs

This work was designed to investigate the synergistic effects of pioglitazone hydrochloride (PGZ) and chromium methionine (CrMet) on meat quality, muscle fatty acid profile, and antioxidant ability of pigs. Pigs in four groups were fed a basic diet or basic diet supplemented with 15 mg/kg of PGZ, 200 μg/kg of CrMet, or 15 mg/kg of PGZ + 200 μg/kg of CrMet. In comparison to the control group, the average daily feed intake, feed/gain ratio, and serum high-density lipoprotein level decreased in the PGZ + CrMet group. Dietary PGZ + CrMet supplementation increased carcass dressing percentage, intramuscular fat, and marbling score. The percentages of C18:1ω-9c, C18:2ω-6c, C18:3ω-3, and polyunsaturated fatty acid (PUFA) in the longissimus thoracis muscle were increased in the PGZ + CrMet group. Greater superoxide dismutase and glutathione peroxidase activities were observed in the PGZ + CrMet group compared to the control group. Collectively, these findings suggested that feed with PGZ and CrMet improved the growth performance and meat quality, especially for PUFA proportions and antioxidant ability.

Can we improve the nutritional quality of meat?

The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics

Performance and quality traits were measured in carcasses from combinations of genotype, diet supplement, slaughter weight, and carcass chilling regime. Iberian-crossed pigs had lower live animal performance than Duroc and Lacombe. From 70 to 115 kg, Lacombe pigs grew slightly faster than Duroc. Duroc carcasses had a higher lean percentage, heavier ham and picnic primals, and lighter loins and bellies, compared with Lacombe and Iberian. Heavier carcasses had lower lean yield, except those from Iberian-crossed pigs, and bigger bellies. Meat from Duroc-crossed pigs was lighter in colour and higher in marbling, with intermediate values for fat hardness. Iberian carcasses displayed dark meat with intermediate marbling and the hardest fat. Meat from Lacombe pigs was the leanest although, like in all three breeds, marbling scores were higher in heavier carcasses. Generally, supplementing with canola and flax decreased and blast chilling increased fat hardness values. Dietary canola also seemed to affect meat colour traits, but these effects were not consistent among breeds and slaughter weights. The commercial combination of Duroc breed, control diet, and 115-kg slaughter weight showed a balance in terms of performance, carcass, and quality traits. Other combinations evaluated in this study showed potential to efficiently produce differentiated pork.

Relationships between Single Nucleotide Polymorphism Markers and Meat Quality Traits of Duroc Breeding Stocks in Korea

This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP) markers (protein kinase adenosine monophosphate-activated γ3 subunit [PRKAG3], fatty acid synthase [FASN], calpastatin [CAST], high mobility group AT-hook 1 [HMGA1], and melanocortin-4 receptor [MC4R]) and meat quality traits of Duroc breeding stocks in Korea. A total of 200 purebred Duroc gilts from 8 sires and 40 dams at 4 pig breeding farms from 2010 to 2011 reaching market weight (110 kg) were slaughtered and their carcasses were chilled overnight. Longissimus dorsi muscles were removed from the carcass after 24 h of slaughter and used to determine pork properties including carcass weight, backfat thickness, moisture, intramuscular fat, pH24h, shear force, redness, texture, and fatty acid composition. The PRKAG3, FASN, CAST, and MC4R gene SNPs were significantly associated with the meat quality traits (p<0.003). The meats of PRKAG3 (A 0.024/G 0.976) AA genotype had higher pH, redness and texture than those from PRKAG3 GG genotype. Meats of FASN (C 0.301/A 0.699) AA genotype had higher backfat thickness, texture, stearic acid, oleic acid and polyunsaturated fatty acid than FASN CC genotype. While the carcasses of CAST (A 0.373/G 0.627) AA genotype had thicker backfat, and lower shear force, palmitoleic acid and oleic acid content, they had higher stearic acid content than those from the CAST GG genotype. The MC4R (G 0.208/A 0.792) AA genotype were involved in increasing backfat thickness, carcass weight, moisture and saturated fatty acid content, and decreasing unsaturated fatty acid content in Duroc meat. These results indicated that the five SNP markers tested can be a help to select Duroc breed to improve carcass and meat quality properties in crossbred pigs.

ω-3 in meat products: benefits and effects on lipid oxidative stability

Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs

The effects on finishing pigs (80–100 kg BW) fed diets supplemented with oil sources containing different ratios of unsaturated to saturated fatty acids (UFA:SFA ratio) were evaluated in 15 barrows and 15 gilts (Duroc × Large White × Landrace). Three experimental diets were evaluated using a randomized complete block design, with broken rice, soybean meal and rice bran as the main feedstuffs in the control diet. Diets 2 and 3 consisted of the control diet supplemented with 3% oil, with UFA:SFA ratios of 2.5:1 and 5:1, respectively. Overall, there was no significant difference (P > 0.05) found in the average daily gain (ADG) of the pigs fed the treatment diets; however, the pigs fed the control diet and diet 3 had better (P < 0.05) feed conversion ratios (FCR) than the pigs fed diet 2. The pigs fed diets 2 and 3, which were supplemented with oil at UFA:SFA ratios of 2.5:1 and 5:1, had greater (P < 0.05) average daily feed intakes (ADFI) than the pigs in the control group. Additionally, it was found that the gender of the pigs had an effect (P < 0.05) on the FCR. Interaction effects between the experimental diets and the gender of the pigs (P < 0.05) were found in the ADFI and FCR. There were no significance differences (P > 0.05) among the treatment groups with regard to the carcass quality of the pigs; however, it was found that the gilts had greater (P < 0.01) loin eye areas than the barrows fed diets 2 and 3 and the loin eye area of pig fed diet 2 was the largest (P < 0.05). In the case of the meat quality parameters, it was clearly found that the pigs fed the control diet had a greater (P < 0.05) lightness (L^∗) in the meat colour, and the lowest cooking loss was found in the pigs fed the diet supplemented with fat containing the UFA:SFA ratio of 5:1. Overall, the dietary treatment did not significantly affect the drip loss, thawing loss and shear force of the pork. In conclusion, the supplementation of oil with UFA:SFA ratios of 2.5:1 and 5:1 has the potential to improve pork quality.

Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality

The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, P<0.01) feed intakes than controls. Pasta increased (quadratic, P<0.01) carcass weight and dressing percentage reaching the highest values at 30% inclusion level, and reduced (linear, P<0.01) the Longissimus thoracis et lumborum thickness. Pasta decreased (linear, P<0.01) linoleic acid and polyunsaturated fatty acid levels in subcutaneous (fresh and seasoned hams) and intramuscular (seasoned hams) fat, and enhanced saturated fatty acid content in subcutaneous fat (fresh hams: quadratic, P<0.01; seasoned hams: linear, P=0.03). Proteolysis index, colour, weight losses, and sensory properties (excepted extraneous taste) of the hams were unaffected by the pasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs.

Review: Pork belly quality, bacon properties and recent consumer trends

Soladoye, P. O., Shand, P. J., Aalhus, J. L., Gariépy, C. and Juárez, M. 2015. Review: Pork belly quality, bacon properties and recent consumer trends. Can. J. Anim. Sci. 95: 325–340. Several factors can affect pork belly quality and, subsequently, bacon quality. Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. In as much as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products. Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability. Both objective and subjective measures have been explored in assessing belly quality, most of which use belly softness and fatty acid profile as yardsticks, whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity. Although consumers’ and producers’ quality perceptions seem to be in conflict, it is the responsibility of all stakeholders in the bacon industries to come together in ensuring a balanced approach to satisfy both parties along the production chain.

Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat

The concentration of omega-3 fatty acids and selenium (Se) is generally too low in the Western diet. But as the nutrient composition of pork meat and adipose tissue is influenced by the feed given to the animals, the product can be changed to support nutrient demands. Half (297/594) the pigs were given a feed concentrate based on low-glucosinolate rapeseed products (RS), while the other half was fed a traditional concentrate (Contr): The RS feed had an omega-6/omega-3 ratio of 3.6:1, and the Contr feed had a ratio of 8.9:1, and both feeds were supplemented with 0.4 mg Se/kg (organic Se: inorganic Se, 1:1). There was a small difference in growth rate, but no differences in feed conversion ratio, lean meat percentage, carcass value, and margin per pig for the two groups. There were no differences in meat quality between the two groups, but there were differences in technological fat quality. The RS pigs contained about 2 times more alpha-linolenic acid in the backfat and 41% more in the meat (M. longissimus dorsi) compared to the controls. The concentration of EPA, DPA, and DHA were 42% and 20% higher in backfat and meat of the RS pigs compared to the control pigs respectively. The ratio between omega-6/omega-3 fatty acids were 4.7 in the meat and 4.0 in the backfat in the RS pigs, and the corresponding values were 6.6 and 8.0 in the control pigs. The selenium content was 0.3 mg/kg meat in both groups. The study showed that a portion of the present pig meat (175 g) provided the daily recommended intake of Se for men and women and about 1/6 of proposed reference intake of omega-3 LCPUFA (250 mg/day) to reduce the risk of CVD thereby providing a meat that is somewhat healthier for the consumer.

Effects of crossbreeding and gender on the carcass traits and meat quality of korean native black pig and duroc crossbred

This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP) and KNP×Duroc crossbred (KNP×D). A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty KNP×D barrows and fifteen KNP×D gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of KNP×D were higher (p<0.001) than those of KNP. The slaughter and carcass weights and backfat thickness of barrows were higher (p<0.01) than those of gilts. There were no significant difference in carcass conformation and quality grade between KNP and KNP×D as well as barrow and gilt. Fat content of KNP×D was higher (p<0.001) than that of KNP. Fat content of barrow was higher (p<0.001) than that of gilt. There was interaction between crossbreeding and gender on the fat content. KNP gilt showed higher fat content than KNP barrow whereas KNP×D barrow showed higher fat content than KNP×D gilt. Lightness, redness, yellowness, chroma and hue angle values and color preference of meat of KNP×D were lower (p<0.001) than those of KNP. Redness, yellowness and chroma values of meat of barrow were lower (p<0.05) than those of gilt. It is concluded that crossbreeding KNP with Duroc increases carcass productivity and meat fat but decreases meat color values and preference. Crossbreeding of KNP with Duroc produces a better fat deposition in meat of barrows than in gilts.

Influence of dietary amino acid level on chemical body composition and performance of growing-finishing boars of two sire lines

There is only little information available concerning the chemical body composition of growing-finishing boars. For that reason, a total of 26 entire male pigs (boars) of two different Piétrain sire lines were fed with different levels of dietary essential amino acids (EAA) and the influence of this treatment on performance and chemical body composition was evaluated. In addition, an initial group of eight boars (n = 4 per sire line) was slaughtered at approximately 21 kg live weight (LW). The other 26 boars were fed three different diets containing 11.5, 13.2 and 14.9 g lysine/kg during the grower period and 9.0, 10.4, 11.7 g lysine/kg during the finisher period, respectively. Other EAA were added in relation to lysine (Lys: Met + Cys: Thr: Trp: Val = 1: 0.60: 0.65: 0.18: 0.75). At a LW of approximately 122 kg these 26 boars (six groups with three to seven animals each) were also slaughtered. The effects of EAA level and sire line on fattening and slaughter performance was recorded, and body and weight gain composition were analysed. There were no significant effects of EAA level on performance or on chemical body composition. Boars sired with Piétrain line 1 demonstrated increased lean meat content and protein body content (p < 0.05) as compared to Piétrain line 2-sired boars.