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Lesiów T, Xiong YL. Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review. Foods 2024; 13:1333. [PMID: 38731703 PMCID: PMC11083837 DOI: 10.3390/foods13091333] [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: 03/12/2024] [Revised: 04/16/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
This paper aims to provide an updated review and current understanding of the impact of extreme temperatures-focusing on heat stress (HS)-on the quality of pork and poultry meat, particularly amidst an unprecedented global rise in environmental temperatures. Acute or chronic HS can lead to the development of pale, soft, and exudative (PSE) meat during short transportation or of dark, firm, and dry (DFD) meat associated with long transportation and seasonal changes in pork and poultry meat. While HS is more likely to result in PSE meat, cold stress (CS) is more commonly linked to the development of DFD meat. Methods aimed at mitigating the effects of HS include showering (water sprinkling/misting) during transport, as well as control and adequate ventilation rates in the truck, which not only improve animal welfare but also reduce mortality and the incidence of PSE meat. To mitigate CS, bedding on trailers and closing the tracks' curtains (insulation) are viable strategies. Ongoing efforts to minimize meat quality deterioration due to HS or CS must prioritize the welfare of the livestock and focus on the scaleup of laboratory testing to commercial applications.
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Affiliation(s)
- Tomasz Lesiów
- Department of Agri-Engineering and Quality Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
| | - Youling L. Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;
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2
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An J, Kim Y, Song M, Choi J, Yun W, Oh H, Chang S, Go Y, Song D, Cho H, Park S, Kim Y, Park Y, Park G, Oh S, Cho J. Effect of loading density and weather conditions on animal welfare and meat quality of slaughter pigs. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1323-1340. [PMID: 38616884 PMCID: PMC11007295 DOI: 10.5187/jast.2023.e34] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 03/21/2023] [Accepted: 03/30/2023] [Indexed: 04/16/2024]
Abstract
There are several factors that affect the welfare and meat quality of pigs during pre-slaughter transport. Among various factors, the effects of weather conditions and loading density were studied. A total of 3,726 finishing pigs were allotted to one of nine groups arranged in a 3 × 3 factorial design according to the weather conditions (low temperature [LT], under 10°C; normal temperature [NT], 10°C-24°C; high temperature [HT], upper 24°C), and loading density (low density [LD], upper 0.43 m2/100 kg; normal density [ND], 0.37-0.43 m2/100 kg; high density [HD], under 0.37 m2/100 kg). Each treatment group follow as: LTLD, LTND, LTHD, NTLD, NTND, NTHD, HTLD, HTND, HTHD. In terms of carcass composition, pigs had the highest carcass weight and backfat thickness at LT. Comparing the HD transport to the ND transport, the meat quality indicated a lower pH and more drip loss. The incidence rate of pale, soft, exudative (PSE) pork was high in the order of the HD, LD, and the ND transport (20%, 9%, and 2%, respectively). The HT transport showed the lowest pH and greatest L* value under the given weather conditions. Pigs transported under the HTHD and LTLD conditions had the greatest rates of PSE pork (40% and 20%, respectively). Pigs exposed to HD transport had the shortest laying time and the highest overplap behavior. The LDLT transport pigs had a shorter laying time than the LDNT and LDHT transport pigs. In conclusion, too high or too low density transport is generally not excellent for meat quality or animal welfare, however it is preferable to transport at a slightly low density at high temperature and at a slightly high density at low temperature.
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Affiliation(s)
- Jaewoo An
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Yongju Kim
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Minho Song
- Department of Animal Science and
Biotechnology, Chungnam National University, Daejeon 34134,
Korea
| | - Jungseok Choi
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Won Yun
- Central Research Institute, Woosung Feed
Co., Ltd, Daejeon 34379, Korea
| | - Hanjin Oh
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Seyeon Chang
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Youngbin Go
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Dongcheol Song
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Hyunah Cho
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Sanghun Park
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Yuna Kim
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Yunhwan Park
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Gyutae Park
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Sehyuk Oh
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
| | - Jinho Cho
- Department of Animal Sciences, Chungbuk
National University, Cheongju 28644, Korea
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Liu H, Hou L, Zhou W, Wang B, Han P, Gao C, Niu P, Zhang Z, Li Q, Huang R, Li P. Genome-Wide Association Study and FST Analysis Reveal Four Quantitative Trait Loci and Six Candidate Genes for Meat Color in Pigs. Front Genet 2022; 13:768710. [PMID: 35464836 PMCID: PMC9023761 DOI: 10.3389/fgene.2022.768710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 01/24/2022] [Indexed: 12/12/2022] Open
Abstract
Meat color is the primary criterion by which consumers evaluate meat quality. However, there are a few candidate genes and molecular markers of meat color that were reported for pig molecular breeding. The purpose of the present study is to identify the candidate genes affecting meat color and provide the theoretical basis for meat color molecular breeding. A total of 306 Suhuai pigs were slaughtered, and meat color was evaluated at 45 min and 24 h after slaughter by CIELAB color space. All individuals were genotyped using GeneSeek GGP-Porcine 80K SNP BeadChip. The genomic estimated breeding values (GEBVs), heritability, and genetic correlation of meat color were calculated by DMU software. The genome-wide association studies (GWASs) and the fixation index (FST) tests were performed to identify SNPs related to meat color, and the candidate genes within 1 Mb upstream and downstream of significant SNPs were screened by functional enrichment analysis. The heritability of L* 45 min, L* 24 h, a* 45 min, a* 24 h, b* 45 min, and b* 24 h was 0.20, 0.16, 0.30, 0.13, 0.29, and 0.22, respectively. The genetic correlation between a* (a* 45 min and a* 24 h) and L* (L* 45 min and L* 24 h) is strong, whereas the genetic correlation between b* 45 min and b* 24 h is weak. Forty-nine significant SNPs associated with meat color were identified through GWAS and FST tests. Among these SNPs, 34 SNPs were associated with L* 45 min within a 5-Mb region on Sus scrofa chromosome 11 (SSC11); 22 SNPs were associated with a* 45 min within a 14.72-Mb region on SSC16; six SNPs were associated with b* 45 min within a 4.22-Mb region on SSC13; 11 SNPs were associated with b* 24 h within a 2.12-Mb region on SSC3. These regions did not overlap with meat color–associated QTLs reported previously. Moreover, six candidate genes (HOMER1, PIK3CG, PIK3CA, VCAN, FABP3, and FKBP1B), functionally related to muscle development, phosphatidylinositol phosphorylation, and lipid binding, were detected around these significant SNPs. Taken together, our results provide a set of potential molecular markers for the genetic improvement of meat color in pigs.
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Affiliation(s)
- Hang Liu
- Institute of Swine Science, Nanjing Agricultural University, Nanjing, China
- Huaian Academy, Nanjing Agricultural University, Huaian, China
- Hangzhou Academy of Agricultural Sciences, Hangzhou, China
| | - Liming Hou
- Institute of Swine Science, Nanjing Agricultural University, Nanjing, China
- Huaian Academy, Nanjing Agricultural University, Huaian, China
| | - Wuduo Zhou
- Institute of Swine Science, Nanjing Agricultural University, Nanjing, China
| | - Binbin Wang
- Institute of Swine Science, Nanjing Agricultural University, Nanjing, China
- Huaian Academy, Nanjing Agricultural University, Huaian, China
| | - Pingping Han
- Institute of Swine Science, Nanjing Agricultural University, Nanjing, China
| | - Chen Gao
- Institute of Swine Science, Nanjing Agricultural University, Nanjing, China
- Huaian Academy, Nanjing Agricultural University, Huaian, China
| | - Peipei Niu
- Huaian Academy, Nanjing Agricultural University, Huaian, China
| | - Zongping Zhang
- Huaian Academy, Nanjing Agricultural University, Huaian, China
| | - Qiang Li
- Huaiyin Pig Breeding Farm of Huaian City, Huaian, China
| | - Ruihua Huang
- Institute of Swine Science, Nanjing Agricultural University, Nanjing, China
- Huaian Academy, Nanjing Agricultural University, Huaian, China
| | - Pinghua Li
- Institute of Swine Science, Nanjing Agricultural University, Nanjing, China
- Huaian Academy, Nanjing Agricultural University, Huaian, China
- *Correspondence: Pinghua Li,
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4
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Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
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Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Gagaoua M, Warner RD, Purslow P, Ramanathan R, Mullen AM, López-Pedrouso M, Franco D, Lorenzo JM, Tomasevic I, Picard B, Troy D, Terlouw EMC. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways. Meat Sci 2021; 181:108611. [PMID: 34157500 DOI: 10.1016/j.meatsci.2021.108611] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/07/2021] [Accepted: 06/14/2021] [Indexed: 01/06/2023]
Abstract
Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.
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Affiliation(s)
- Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Peter Purslow
- Centro de Investigacion Veterinaria de Tandil (CIVETAN), Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil B7001BBO, Argentina
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Maria López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Igor Tomasevic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080, Belgrade, Serbia
| | - Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Declan Troy
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - E M Claudia Terlouw
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
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6
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Zequan X, Yonggang S, Guangjuan L, Shijun X, Li Z, Mingrui Z, Yanli X, Zirong W. Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork. Meat Sci 2021; 177:108353. [PMID: 33721680 DOI: 10.1016/j.meatsci.2020.108353] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/12/2020] [Accepted: 10/19/2020] [Indexed: 11/16/2022]
Abstract
We investigated ten pale, soft, and exudative (PSE), and ten normal meat samples from pig carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities at 0 and 24 h post-mortem were determined. We selected three PSE and three normal samples for proteomics analysis at 0 h and 24 h post-mortem. No remarkable differences in pyruvate kinase (PK) and lactate dehydrogenase (LDH) activity were observed between samples at 0 h post-mortem; however, creatine kinase (CK) activity was significantly higher in PSE meat. Hexokinase (HK) activity in PSE samples was higher than that in normal samples at 24 h post-mortem. Bioinformatics analysis of the proteome showed that PSE was related to glycolysis, TCA cycle, oxidative phosphorylation, muscle tissue structure, signal transduction, and molecular chaperones. This research found that proteins such as troponin T slow skeletal muscle isoform X, GADPH, L-lactate dehydrogenase A chain, and gamma-enolase isoform X1 might be responsible for PSE.
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Affiliation(s)
- Xu Zequan
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China; Tecon Biology Ltd, Xinjiang, China
| | - Shao Yonggang
- College of Animal Science, Xinjiang Agricultural University, Xinjiang, China
| | - Liu Guangjuan
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Xing Shijun
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Zhang Li
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Zhu Mingrui
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Xu Yanli
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Wang Zirong
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China.
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Li X, Zhang D, Ren C, Bai Y, Ijaz M, Hou C, Chen L. Effects of protein posttranslational modifications on meat quality: A review. Compr Rev Food Sci Food Saf 2020; 20:289-331. [PMID: 33443799 DOI: 10.1111/1541-4337.12668] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 08/14/2020] [Accepted: 10/20/2020] [Indexed: 02/06/2023]
Abstract
Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.
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Affiliation(s)
- Xin Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chi Ren
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuqiang Bai
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Muawuz Ijaz
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengli Hou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Li Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Sládek L. The Impact of the pH<sub>1</sub> Value and the Length of Carcass on the Quality of Slaughtered Pigs of the Hybrid Combination (CLW × CL) × D. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2020. [DOI: 10.11118/actaun202068020343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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9
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Ao X, Lei Y, Kim IH. Effect of flavor supplementation on growth performance, nutrient digestibility, blood profiles, and carcass quality in growing–finishing pigs. CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
This study was conducted to evaluate the effect of supplementation of different flavors (apple and anise) on growth performance, nutrient digestibility, blood profiles, and carcass quality in growing–finishing pigs. A total of 96 growing pigs [(Yorkshire × Landrace) × Duroc] with an average body weight (BW) of 28.2 ± 0.7 kg were randomly assigned to one of the following three treatments: (1) CON, basal diet; (2) APF, basal diet + 0.05% apple flavor; (3) ANF, basal diet + 0.05% anise flavor, according to their BW and sex in this 15 wk experiment. There were eight replications (pens) per treatment and four pigs per pen (two barrows and two gilts). During week 0–5, pigs fed ANF diets had greater (p < 0.05) average daily gain (ADG) and average daily feed intake than those fed CON and APF diets. Dietary ANF treatment increased (p < 0.05) ADG during 0–15 wk compared with CON treatment. At the end of 5 wk, the apparent total tract digestibility of nitrogen in ANF treatment was improved (p < 0.05) compared with that in CON treatment. Dietary treatments did not affect the studied traits of carcass and meat quality. The inclusion of anise flavor increased ADG, but apple flavor had no effect on growth performance in growing–finishing pigs.
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Affiliation(s)
- Xiang Ao
- Department of Animal Resource & Science, Dankook University, #29 Anseodong, Cheonan, Choognam 330-714, Korea
- Tie Qi Li Shi Group Co., Mianyang, Sichuan 621006, People’s Republic of China
| | - Yan Lei
- DadHank Biotechnology Corporation, Chengdu, Sichuan 611130, People’s Republic of China
| | - In Ho Kim
- Department of Animal Resource & Science, Dankook University, #29 Anseodong, Cheonan, Choognam 330-714, Korea
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Dalla Costa FA, Dalla Costa OA, Coldebella A, de Lima GJMM, Ferraudo AS. How do season, on-farm fasting interval and lairage period affect swine welfare, carcass and meat quality traits? INTERNATIONAL JOURNAL OF BIOMETEOROLOGY 2019; 63:1497-1505. [PMID: 29556763 DOI: 10.1007/s00484-018-1527-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 02/28/2018] [Accepted: 03/06/2018] [Indexed: 06/08/2023]
Abstract
This study was carried out in order to determine the effects of different combinations of on-farm fasting intervals (8, 12, 16, 20 h) and 1.5 h of transport plus lairage periods (1, 3, 6 h) at different seasons (summer/winter) on blood stress parameters (cortisol and lactate), stomach content and weight, skin lesion and meat quality in a total of 960 pigs from eight farms. Blood lactate levels were greater in the summer (P < 0.001) and stomach content was affected (P < 0.05) by season, on-farm fasting interval (P < 0.001), lairage time (P < 0.0001). Stomach content weight reduces as the total feed withdrawal time increases up to on-farm fasting of 17 and 1 h of lairage. Stomach content can be influenced by feed and water in different ways according to treatments. Only 8 h of on-farm fasting is not enough to empty stomachs from feed content. However, an on-farm fasting period of 16 h or longer can also increase the occurrence of more water in the stomachs. Carcass lesions caused by fighting were greater (P ≤ 0.005) in the winter, mainly after 3 and 6 h of lairage (P ≤ 0.005). Loin and ham pHu was lower (P ≤ 0.05) for pigs slaughtered after 6 h of lairage during the summer. The application of 12 h of on-farm fasting with 6 h of lairage seemed to be best combination to reduce stomach content weight (feed and water). In the winter, shorter lairage period can be used to reduce percentage of skin lesions and better pork quality traits in pigs.
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Affiliation(s)
- Filipe Antonio Dalla Costa
- Programa de Pós-Graduação em Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista UNESP-FCAV, Jaboticabal, SP, Brazil
| | | | - Arlei Coldebella
- Embrapa Suínos e Aves, BR 153, Km 110, Concórdia, SC, 89715-899, Brazil
| | | | - Antonio Sérgio Ferraudo
- Programa de Pós-Graduação em Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista UNESP-FCAV, Jaboticabal, SP, Brazil
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11
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Genome-wide association and pathway analysis of carcass and meat quality traits in Piemontese young bulls. Animal 2019; 14:243-252. [PMID: 31414654 DOI: 10.1017/s1751731119001812] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
A key concern in beef production is how to improve carcass and meat quality traits. Identifying the genomic regions and biological pathways that contribute to explaining variability in these traits is of great importance for selection purposes. In this study, genome wide-association (GWAS) and pathway-based analyses of carcass traits (age at slaughter (AS), carcass weight (CW), carcass daily gain (CDG), conformation score and rib-eye muscle area) and meat quality traits (pH, Warner-Bratzler shear force, purge loss, cooking loss and colour parameters (lightness, redness, yellowness, chroma, hue)) were conducted using genotype data from the 'GeneSeek Genomic Profiler Bovine LD' array in a cohort of 1166 double-muscled Piemontese beef cattle. The genome wide-association analysis was based on the GRAMMAR-GC approach and identified 37 significant single nucleotide polymorphisms (SNPs), which were associated with 12 traits (P<5 × 10-5). In particular, 14 SNPs associated with CW, CDG and AS were located at 38.57 to 38.94 Mb on Bos taurus autosome 6 and mapped within four genes, that is, Leucine Aminopeptidase 3, Family with Sequence Similarity 184 Member B, Non-SMC Condensin I Complex Subunit G and Ligand-Dependent Nuclear Receptor Corepressor-Like. Strong pairwise linkage disequilibrium was found in this region. For meat quality traits, most associations were 1 SNP per trait, except for a signal on BTA25 (at ~11.96 Mb), which was significant for four of the five meat colour parameters assessed. Gene-set enrichment analyses yielded significant results for six traits (right-sided hypergeometric test, false discovery rate <0.05). In particular, several pathways related to transmembrane transport (i.e., oxygen, calcium, ion and cation) were overrepresented for meat colour parameters. The results obtained provide useful information for genomic selection for beef production and quality in the Piemontese breed.
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Mantis F, Bizelis I, Symeon GK, Rogdakis E. Effects of pre-slaughter short-term factors on pork quality. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
We examined the effects of pre-slaughter short-term factors including season of the year, duration of transportation and lairage time, as well as sex of pigs, on pork quality. Meat samples were collected from 590 pigs (females, entire and castrated males) that were slaughtered in a commercial abattoir in Greece over a 15-month period. Meat quality parameters pH, colour, drip loss, cooking loss, Warner–Bratzler shear values and sarcomere length were measured on the longissimus dorsi. DNA was isolated from blood samples and the frequency of the recessive halothane gene mutation HALn was determined. The results demonstrated that pork quality with respect to pH and L* values was normal in 93.9% of the samples, with 5.1% of samples classified as PSE (pale, soft and exudative) and 1.0% as DFD (dark, firm and dry). Duration of transportation was critical: brief and long transfers had the ability to impair meat quality. A lairage time of 2–4 h before slaughter was adequate when the pigs were free of HALn and the climatic conditions were not extreme. Season of the year was a very important factor, with significant variations recorded in meat-quality parameters between winter and summer months. Finally, the sex of the animals was responsible for differences in meat quality, but these differences were small and unlikely to be identified by the consumers.
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Kalbe C, Priepke A, Nürnberg G, Dannenberger D. Effects of long-term microalgae supplementation on muscle microstructure, meat quality and fatty acid composition in growing pigs. J Anim Physiol Anim Nutr (Berl) 2018; 103:574-582. [PMID: 30511431 DOI: 10.1111/jpn.13037] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 12/25/2022]
Abstract
We investigated the effects of long-term microalgae supplementation (7% in a piglet diet and 5% in a fattening diet) on muscle microstructure and meat quality, including fatty acid composition in female Landrace pigs (n = 31). The major effects were muscle-specific increases in n-3 and n-6 polyunsaturated fatty acids (PUFA) concentrations, resulting in increased accumulation of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Carcass traits and meat quality of longissimus thoracis muscle were not affected by the microalgae diet with the exception of reduced drip loss (p = 0.01) and increased protein proportion (p = 0.04). In addition, the microalgae diet resulted in a shift to a more oxidative myofibre type composition in semitendinosus but not longissimus thoracis muscle. In conclusion, microalgae supplementation offers a unique opportunity to enhance essential n-3 PUFA contents in pig meat. The results support small but coordinated changes in skeletal muscle phenotypic appearance and functionality.
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Affiliation(s)
- Claudia Kalbe
- Institute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
| | - Antje Priepke
- Institute of Livestock Farming, State Research Center of Agriculture and Fisheries Mecklenburg-Vorpommern, Dummerstorf, Germany
| | - Gerd Nürnberg
- Institute of Genetics and Biometry, Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
| | - Dirk Dannenberger
- Institute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
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Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing. Meat Sci 2018; 145:220-229. [PMID: 29982076 DOI: 10.1016/j.meatsci.2018.06.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 06/23/2018] [Accepted: 06/25/2018] [Indexed: 11/20/2022]
Abstract
Korean Hanwoo Cattle (KHC) were utilized to compare existing and modified methods of slaughtering. Carcass traits, loin eye muscle color coordination, physico-chemical attributes, sensory evaluation and proximate composition were assessed. Twelve KHC were slaughtered following 1) CSNHS: non-halal way neck cutting as following captive bolt stunning with pithing and 2) CSHS: halal way neck cutting as following captive bolt stunning without pithing. Loin eye muscle color coordination, physico-chemical attributes and sensory evaluation did not differ significantly subjected to slaughter types (P > 0.05). However, loin eye muscle crude ash content was higher in CSHS group relative to CSNHS (P < 0.05). Pearson's correlation analysis indicated that several traits were affected by slaughter types. Overall, CSHS ensures no negative impact on meat yield and qualitative traits rather led a higher loin eye muscle crude ash content. Therefore, CSHS could be adopted in Korean slaughterhouses with modification of existing practice.
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Interference of stress with the somatotropic axis in pigs - lights on new biomarkers. Sci Rep 2017; 7:12055. [PMID: 28935925 PMCID: PMC5608691 DOI: 10.1038/s41598-017-11521-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Accepted: 08/22/2017] [Indexed: 12/14/2022] Open
Abstract
The acceptance of animal products is increasingly associated with standardized animal welfare, which relates to appropriate animal husbandry from birth to slaughter. In particular, shipment to the slaughterhouse is considered as a critical process exposing the animals to a number of, in part severe, stressors. New biomarkers may be useful for the assessment of animal welfare. The IGF-system has been assessed in a commercial pig transport in conjunction with established markers of stress response. Furthermore, the effect of repeated restraint as an experimental model for repeated acute stress was investigated. During shipment from farm to slaughterhouse, plasma concentrations of IGFBP-3 and IGFBP-2 were significantly reduced (p < 0.01). After shipment, the plasma concentrations of IGFBP-5, glucocorticoids and IL-2 increased but decreased after lairage (p < 0.05) whereas IGF-1 decreased after shipment (p < 0.01). Repeated acute stress increased concentrations of IGFBP-3 and IGF-1 in exsanguination blood (p < 0.05). Differential IGF- signatures can indicate altered endocrine or metabolic control and thus contain complex animal-related information. The somatotropic axis may be of particular interest when established biomarkers such as cortisol, glucose, or lactate cannot be used for the assessment of animal stress or welfare.
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Yang P, Hao Y, Feng J, Lin H, Feng Y, Wu X, Yang X, Gu X. The Expression of Carnosine and Its Effect on the Antioxidant Capacity of Longissimus dorsi Muscle in Finishing Pigs Exposed to Constant Heat Stress. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1763-72. [PMID: 25358371 PMCID: PMC4213689 DOI: 10.5713/ajas.2014.14063] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Revised: 04/12/2014] [Accepted: 06/23/2014] [Indexed: 01/24/2023]
Abstract
The objective of this study was to assess the effects of constant high ambient temperatures on meat quality, antioxidant capacity, and carnosine expression in longissimus dorsi muscle of finishing pigs. Castrated 24 male DLY (crossbreeds between Landrace×Yorkshire sows and Duroc boars) pigs were allocated to one of three treatments: constant ambient temperature at 22°C and ad libitum feeding (CON, n = 8); constant high ambient temperature at 30°C and ad libitum feeding (H30, n = 8); and constant ambient temperature at 22°C and pair-fed with H30 (PF, n = 8). Meat quality, malondialdehyde (MDA) content, antioxidant capacity, carnosine content, and carnosine synthetase (CARNS1) mRNA expression in longissimus dorsi muscle were measured after three weeks. The results revealed that H30 had lower pH24 h, redness at 45 min, and yellowness at 24 h post-mortem (p<0.05), and higher drip loss at 48 h and lightness at 24 h post-mortem (p<0.01). Constant heat stress disrupted the pro-oxidant/antioxidant balance in longissimus dorsi muscle with higher MDA content (p<0.01) and lower antioxidant capacity (p<0.01). Carnosine content and CARNS1 mRNA expression in longissimus dorsi muscle of H30 pigs were significantly decreased (p<0.01) after three weeks at 30°C. In conclusion, constant high ambient temperatures affect meat quality and antioxidant capacity negatively, and the reduction of muscle carnosine content is one of the probable reasons.
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Affiliation(s)
- Peige Yang
- Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Yue Hao
- Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Jinghai Feng
- Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Hai Lin
- Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Yuejin Feng
- Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Xin Wu
- Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Xin Yang
- Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Xianhong Gu
- Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, China
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Gajana CS, Nkukwana TT, Marume U, Muchenje V. Effects of transportation time, distance, stocking density, temperature and lairage time on incidences of pale soft exudative (PSE) and the physico-chemical characteristics of pork. Meat Sci 2013; 95:520-5. [PMID: 23793088 DOI: 10.1016/j.meatsci.2013.05.028] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Revised: 05/07/2013] [Accepted: 05/20/2013] [Indexed: 11/26/2022]
Abstract
The study determined the effects of transportation time, distance, stocking density, temperature and lairage time on incidences of PSE and pork quality. Frequencies of PSE cases in stocking density categories within transport duration classes were determined. General linear models, regression and the principal component (PC) analysis were used to analyse the data. Highest incidences of PSE were recorded in autumn season while lowest incidences were recorded in the spring season. Transportation time and stocking density significantly affected pHu and ultimately PSE incidences although there were no interactive effects. Highest risks of PSE occurrence were observed with more space allowance. The highest incidences of PSE were observed for animals that had travelled for two hours while the PSE cases were lower in animals that travelled for longer times. Distance travelled and transportation time had significant effects (P<0.05) on thawing loss (TL) % of pork. No relationships were reported between the other pre-slaughter variables and pork quality attributes. With the exception of transportation time and distance travelled which had a positive relationship with TL%, variation in other pre-slaughter variables did not affect meat quality variables. The risks of PSE occurrence were dependent on stocking density and transportation time.
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Affiliation(s)
- C S Gajana
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P Bag X 1314, Alice, 5700, South Africa
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Küchenmeister U, Kuhn G, Stabenow B, Ender K. The effect of experimental stress on sarcoplasmic reticulum Ca(2+) transport and meat quality in pig muscle. Meat Sci 2012; 61:375-80. [PMID: 22061065 DOI: 10.1016/s0309-1740(01)00207-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2001] [Revised: 10/05/2001] [Accepted: 10/05/2001] [Indexed: 11/27/2022]
Abstract
Stress before slaughter affects the meat quality of pigs and a disorder in the Ca(2+) transport of the sarcoplasmic reticulum (SR) results in inferior meat quality. The object of this work was to determine the impact of stress on SR Ca(2+) transport in pig muscle in animals with no mutation in the Ca(2+) release channel. At about 80 kg live weight, pigs were stressed either by running for 4 min (n=9) or by a 5 min application of a nose snare (n=7). Immediately before and after the application of the stress, as well as 4 h after the stress, biopsy samples of the longissimus muscle were taken and the Ca(2+) uptake of the homogenised muscle samples determined. The nose snare stress reduced the rate of Ca(2+) uptake by 9% (P=0.02) and running by 18% (P=0.06). Uptake in samples taken 4 h after the stress was at initial levels. The pigs were slaughtered at an average live weight of 109 kg. Half the pigs were stressed just before slaughter for 5 min by the use of a nose snare. Immediately after exsanguination longissimus muscle samples were taken, Ca(2+) uptake measured, and later standard meat quality parameters were determined. Although the stress reduced the Ca(2+) uptake rate (61.3 vs. 46.4 nM/min per mg protein for control and stressed pigs; P=0.04), the meat quality was not significantly affected.
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Affiliation(s)
- U Küchenmeister
- Research Institute for the Biology of Farm Animals, Wilhelm-Stahl-Allee 2, D-18196 Dummerstorf, Germany
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Abstract
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the variables that affect basic pigment chemistry are reasonably consistent between countries. Essential for maximizing meat color life is an understanding of the combined effects of two fundamental muscle traits, oxygen consumption and metmyoglobin reduction. In the antemortem sector of research, meat color is being related to genomic quantitative loci, numerous pre-harvest nutritional regimens, and housing and harvest environment. Our knowledge of postmortem chilling and pH effects, atmospheres used for packaging, antimicrobial interventions, and quality and safety of cooked color are now more clearly defined. The etiology of bone discoloration is now available. New color measurement methodology, especially digital imaging techniques, and improved modifications to existing methodology are now available. Nevertheless, unanswered questions regarding meat color remain. Meat scientists should continue to develop novel ways of improving muscle color and color stability while also focusing on the basic principles of myoglobin chemistry.
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Affiliation(s)
- R A Mancini
- Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA
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Different dietary protein and PUFA interventions alter the fatty acid concentrations, but not the meat quality, of porcine muscle. Nutrients 2012; 4:1237-1246. [PMID: 23112912 PMCID: PMC3475234 DOI: 10.3390/nu4091237] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 08/08/2012] [Accepted: 08/28/2012] [Indexed: 11/16/2022] Open
Abstract
The present study investigated the effect of a reduced protein diet in combination with different vegetable oils (sunflower seed oil or linseed oil) on carcass traits, meat quality and fatty acid profile in porcine muscle. Forty male Landrace pigs were allocated into four experimental groups (each n = 8) and one control group (n = 8) at a live weight of approximately 60 kg. The pigs were fed ad libitum from 60 kg to 100 kg live weight and restricted to 2.8 kg/day until they reached 120 kg. In contrast to other studies, the intramuscular fat content (IMF) did not increase in animals of groups fed a reduced protein diet and vegetable oils. The IMF ranged between 1.2% and 1.4%. The growth performance and meat quality of the longissimus muscle was not affected by the diet, but the average daily gain (ADG) and drip loss were affected. The muscle fatty acid concentrations were significantly affected by the diet, resulting in higher n-3 FA concentrations up to 113 mg/100 g muscle and lower n-6/n-3 PUFA ratio for pigs fed linseed oil-containing high- and reduced protein diets, compared to sunflower seed oil-containing diets.
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Kayan A, Uddin MJ, Cinar MU, Grosse-Brinkhaus C, Phatsara C, Wimmers K, Ponsuksili S, Tesfaye D, Looft C, Juengst H, Tholen E, Schellander K. Investigation on interferon alpha-inducible protein 6 (IFI6) gene as a candidate for meat and carcass quality in pig. Meat Sci 2011; 88:755-60. [PMID: 21454021 DOI: 10.1016/j.meatsci.2011.03.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2010] [Revised: 03/04/2011] [Accepted: 03/04/2011] [Indexed: 12/01/2022]
Abstract
The aim of this research was to screen for polymorphism and to perform an association study of IFI6 with meat and carcass quality traits. A SNP (g.370A>G) was detected which was associated (P<0.05) with meat colour, pH 24h post mortem (p.m.) in ham, conductivity 45 min p.m. in loin and conductivity 24 h p.m. in ham, drip loss and carcass length in Duroc x Pietrain and with meat colour, muscle area and ham percentage in the Pietrain population. Highest expression of IFI6 mRNA was detected in skeletal muscle (longissimus dorsi) by qRT-PCR comparing different tissues. Both qRT-PCR and western blot revealed that the IFI6 gene and protein expressions were significantly (P<0.05) higher in skeletal muscle with low drip loss compared to that of high drip loss. IFI6 protein was localized in the myocytes membrane. Results suggested that IFI6 might play roles in meat and carcass quality and is a potential positional, physiological and functional candidate gene for improving meat quality traits in pigs.
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Affiliation(s)
- A Kayan
- Institute of Animal Science, Animal Breeding and Husbandry Group, University of Bonn, 53115 Bonn, Germany
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Van de Perre V, Ceustermans A, Leyten J, Geers R. The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage time. Meat Sci 2010; 86:391-7. [PMID: 20554397 DOI: 10.1016/j.meatsci.2010.05.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2009] [Revised: 02/26/2010] [Accepted: 05/14/2010] [Indexed: 10/19/2022]
Abstract
A total of 180 pigs was slaughtered in the same slaughterhouse, but divided in six different trials distributed over Winter (December-March) and Summer (April-September). Meat quality measurements (pH, electrical conductivity, color and/or water-holding capacity) were carried out 30 min, 24 and/or 35h after slaughter in three different muscles: M. gracilis, M. semimembranosus and M. longissimus dorsi. A tendency towards a higher proportion of PSE meat during Summer was found in the examined muscles. Moreover a higher protein, higher dry matter content, a lower water/protein ratio and a lower slicing yield were found for the cooked hams suggesting a higher PSE prevalence in the Summer. A lairage time between 2 and 4h during Summer and less than 2h during Winter was related to a lower proportion of PSE meat. The correlation coefficients between the individual meat quality variables were moderate, but showed the predictive power of the pH measured 24h post-mortem in the M. gracilis for meat quality.
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Affiliation(s)
- V Van de Perre
- Laboratory for Quality Care in Animal Production, Zootechnical Centre, KU Leuven, Bijzondere weg 12, B-3360 Lovenjoel, Belgium.
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The effect of seasonality of the growing–finishing period on carcass, meat and fat characteristics of heavy barrows and gilts. Meat Sci 2009; 83:571-6. [DOI: 10.1016/j.meatsci.2009.07.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2008] [Revised: 06/03/2009] [Accepted: 07/12/2009] [Indexed: 11/23/2022]
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24
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Hänsch F, Nowak B, Hartung J. Evaluation of a gas stunning equipment used for turkeys under slaughterhouse conditions. Livest Sci 2009. [DOI: 10.1016/j.livsci.2009.02.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Feng J, Zhang M, Zheng S, Xie P, Ma A. Effects of High Temperature on Multiple Parameters of Broilers In Vitro and In Vivo. Poult Sci 2008; 87:2133-9. [DOI: 10.3382/ps.2007-00358] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Effects of the season of the year, truck type and location on truck on skin bruises and meat quality in pigs. Livest Sci 2007. [DOI: 10.1016/j.livsci.2006.08.015] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Preslaughter handling of pigs and the effect on heart rate, meat quality, including tenderness, and sarcoplasmic reticulum Ca(2+) transport. Meat Sci 2005; 71:690-5. [PMID: 22061214 DOI: 10.1016/j.meatsci.2005.05.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2004] [Revised: 04/25/2005] [Accepted: 05/17/2005] [Indexed: 11/20/2022]
Abstract
It is known that stress applied to pigs can be of influence on meat quality combined with disturbed regulation of the intracellular Ca(2+) concentration. However, the effect on meat tenderness is not sufficiently known. In an experiment with pigs two kinds of stress (immobilisation by a nose snare (nose) and the use of an electrical goad (goad)) for 5min just before slaughter were used and the results compared with minimum stress pigs (control). To quantify the level of stress, the heart rate during stress application was determined and it was found that the stress effect was highest in the goad pigs and surprisingly decreasing during the use of a nose snare. The meat quality did not differ between nose and control pigs, but was inferior in the goad group. Also, the goad stress significantly reduced the Ca(2+) transport of the sarcoplasmic reticulum. The principal hypothesis, that a disturbed Ca(2+) transport will affect the tenderness by activating the calpain system, could not be verified. Tenderness did not differ between experimental groups using 24 h post-mortem samples, neither was there a difference in tenderness after storing the meat samples for 6 days.
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Guàrdia M, Estany J, Balasch S, Oliver M, Gispert M, Diestre A. Risk assessment of PSE condition due to pre-slaughter conditions and RYR1 gene in pigs. Meat Sci 2004; 67:471-8. [DOI: 10.1016/j.meatsci.2003.11.020] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2003] [Revised: 10/10/2003] [Accepted: 11/24/2003] [Indexed: 11/27/2022]
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Lahucky R, Küchenmeister U, Bahelka I, Vasicek D, Liptaj T, Ender K. The effect of dietary magnesium oxide supplementation on postmortem 31P NMR spectroscopy parameters, rate of Ca2+ uptake and ATPase activity of M. longissimus dorsi and meat quality of heterozygous and normal on malignant hyperthermia pigs. Meat Sci 2004; 67:365-70. [DOI: 10.1016/j.meatsci.2003.11.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2003] [Revised: 11/11/2003] [Accepted: 11/11/2003] [Indexed: 11/28/2022]
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30
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Swatland H. Ellipsometry across isolated muscle fibres indicates a refractive contribution to paleness in pork. Meat Sci 2003; 63:463-7. [DOI: 10.1016/s0309-1740(02)00105-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2002] [Revised: 04/30/2002] [Accepted: 04/30/2002] [Indexed: 10/27/2022]
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Lahucky R, Baulain U, Henning M, Demo P, Krska P, Liptaj T. In vitro 31P NMR studies on biopsy skeletal muscle samples compared with meat quality of normal and heterozygous malignant hyperthermia pigs. Meat Sci 2002; 61:233-41. [DOI: 10.1016/s0309-1740(01)00182-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2001] [Revised: 07/12/2001] [Accepted: 08/21/2001] [Indexed: 11/29/2022]
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