Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs

This study investigated the meat quality, expression of myosin heavy chain (MyHC) and metabolism-related genes, ribonucleotides and fatty acids in Longissimus thoracis of Thai native pigs (TNPs) from different geographical regions (GR). Forty-one 9-10-month-old castrated TNPs (BW 60 kg), consisting of 18, 11 and 12 pigs from Northern (NT), Southern (ST) and Northeastern (NE) regions, respectively, were slaughtered. GR did not affect (p > 0.05) the expression of MyHC, phosphoglycerate mutase 1, cytosolic glycerol-3-phosphate dehydrogenase, triosephosphate isomerase 1 and adipocyte fatty acid binding protein genes. The trend of MyHC was MyHC IIx > MyHC IIb > MyHC IIa > MyHC I. The NT loin had higher (p < 0.05) glycogen, C18:2n6, C20:4n6 and cooking loss, lower inosine, inosine monophosphate and hypoxanthine and a shorter sarcomere length than the ST and NE loins. The ST loin had a lower (p < 0.05) a* compared to other loins. Principal component analysis established significant relationships between the TNP and specific meat quality traits. This finding suggests that GR affected the meat quality, ribonucleotides and selected fatty acids in TNPs. These results provide relevant information that can be used to optimize the use of Thai native pork.

Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming

Traditional outdoor pig farming is renowned for its emphasis on animal welfare and the production of highly valued, quality meat. While seasonality is known to impact certain animals, particularly those raised outdoors, there is a lack of research on Bísaro boars, a native Portuguese breed. This research study was conducted on a total of 20 male entire Bísaro pigs, reared in outdoor pens from 4 to 13 months old, and subsequently slaughtered. The animals were divided into two groups: one slaughtered in winter (Wi, n = 9), and the other in summer (Su, n = 11). The objective was to evaluate testicular morphometry, boar taint compounds, and meat quality traits, including sensory analysis and fatty acid profile. Testicles from the Su group exhibited reduced volume, indicating diminished functionality during that season. While no significant differences were observed in the boar taint compound analysis, panelists could discern a more intense aroma and flavor of boar taint in the Su meat. Other meat quality traits showed no significant variations, but the fatty acid profile displayed higher values in the Wi group. This study reveals that Bísaro boars experience reproductive seasonality, leading to variations in boar taint compounds across the seasons. This information is crucial for farm planning.

Dual-Stream Fusion Network with ConvNeXtV2 for Pig Weight Estimation Using RGB-D Data in Aisles

In the field of livestock management, noncontact pig weight estimation has advanced considerably with the integration of computer vision and sensor technologies. However, real-world agricultural settings present substantial challenges for these estimation techniques, including the impacts of variable lighting and the complexities of measuring pigs in constant motion. To address these issues, we have developed an innovative algorithm, the moving pig weight estimate algorithm based on deep vision (MPWEADV). This algorithm effectively utilizes RGB and depth images to accurately estimate the weight of pigs on the move. The MPWEADV employs the advanced ConvNeXtV2 network for robust feature extraction and integrates a cutting-edge feature fusion module. Supported by a confidence map estimator, this module effectively merges information from both RGB and depth modalities, enhancing the algorithm's accuracy in determining pig weight. To demonstrate its efficacy, the MPWEADV achieved a root-mean-square error (RMSE) of 4.082 kg and a mean absolute percentage error (MAPE) of 2.383% in our test set. Comparative analyses with models replicating the latest research show the potential of the MPWEADV in unconstrained pig weight estimation practices. Our approach enables real-time assessment of pig conditions, offering valuable data support for grading and adjusting breeding plans, and holds broad prospects for application.

Husbandry practices associated with extensification in European pig production and their effects on pork quality

This review has been developed as part of the mEATquality project with the main objective to examine the types of extensification practices used in European pig husbandry and their effect on intrinsic meat quality. Literature search has resulted in 679 references in total, from which 53 showed a strict compliance with the goals of this review: 1) the use of local European breeds and their crossbreds (22 papers); 2) addition of forage to diet (9 papers); 3) increased space allowance (3 papers); 4) enrichment of environment (19 papers). The evaluation of selected extensification factors showed that not all of them have a clear impact on meat quality, and are often confounded. The most clear differences were observed when comparing autochthonous with commercial breeds, and systems with access to pastures or woodlands vs. indoor housing. Despite many studies focusing on the extensification of husbandry practices, some of the factors cannot be confirmed to have a direct effect on pork intrinsic quality.

Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic

The study aimed to assess the effect of supplementation of pig diet with the Bokashi probiotic on the fatty acid profile of longissimus lumborum (LL) muscles and backfat. The research involved 120 hybrid pigs deriving from Naïma sows and P-76 boars. The experimental group's pigs received probiotics in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei, and Lactobacillus plantarum). To analyze the fatty acid profile in intramuscular fat (IMF) of LL and backfat, 24 pig carcasses from the control group and 26 from the probiotic-supplemented group were randomly selected. Probiotic supplementation increased the Atherogenic Index, reduced the proportion of C20:4, and increased C12:0 and C18:2 n-6 in IMF LL, without affecting ΣSFA, ΣMUFA, and ΣPUFA. In backfat, probiotic supplementation decreased C18:1 and C18:2 n-6 proportion and increased C18:3 n-3, C20:3 n-6, and C20:4 n-6. These changes resulted in significantly higher ΣMUFA, ΣPUFA, PUFA Σn-3/Σn-6, and lower Saturation Index (SI). From a consumer health and technological point of view, probiotic supplementation improved the lipid profile of backfat to a greater extent than LL muscle. Bokashi, at a dose of 3 g/kg of feed in the last stage of pig production, had no significant effect on the fatty acid profile of the meat.

Genetic and Phenotypic Characteristics of Belted Pig Breeds: A Review

Belted pig breeds have unique, distinguishing phenotypic characteristics. This review summarises the current knowledge on pig breeds displaying a belted coat pattern. Belts of different widths and positions around the animal's trunk characterise specific pig breeds from all around the world. All the breeds included in the present paper have been searched through the FAO domestic animal diversity information system (DAD-IS), Every country was checked to identify all breeds described as having black or red piebald coat pattern variations. Advances in genomic technologies have made it possible to identify the specific genes and genetic markers associated with the belted phenotype and explore the genetic relationships between different local breeds. Thus, the origin, history, and production traits of these breeds, together with all the genomic information related to the mechanism of skin pigmentation, are discussed. By increasing our understanding of these breeds, we can appreciate the richness of our biological and cultural heritage and work to preserve the biodiversity of the world's animals.

Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review

Meat from native-bred animals is growing in popularity worldwide due to consumers' perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs' diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.

Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2-10.2; atherogenic index = 0.56-0.67; thrombogenic index = 0.78-0.96; hypocholesterolemic/hypercholesterolemic index = 2.4-2.7 (for Longissimus dorsi)).

The effect of the ryanodine receptor gene on the reproductive traits of Welsh sows

The reproductive performance of sows largely determines the efficiency of the entire pig farming industry. The purpose of our work is the evaluation of polymorphism of the ryanodine receptor gene and its impact on the reproductive traits of sows of the Welsh breed of pigs. For this study, 148 pigs of the Welsh breed were used. The reproductive traits of sows were evaluated in two adjacent generations. We conducted a comprehensive assessment of the reproductive ability of sows using the SIRQS (selection index of reproductive qualities of sows), determined phenotypic consolidation coefficients and assessed the genetic potential of the animals’ productivity. The polymorphism of the RYR1 gene was determined using polymerase chain reaction-restriction fragment length polymorphism analysis (PCR-RFLP). Data processing was performed using single-factor analysis of variance (ANOVA). Polymorphism of the ryanodine receptor gene in sows of the Welsh pig breed was evaluated. 8.0% of the animals were identified as carriers of the mutant allele of the RYR1 gene. However, no homozygous RYR1-nn animals were found. Pigs of the maternal generation carrying the homozygous NN genotype had better reproductive performance in all indicators. Sows that were carriers of the mutant allele were characterized by lower values of the genetic productivity potential compared with the entire estimated population for all productive traits. Sows which were free of the mutant allele of the RYR1 gene were characterized by large values of the SIRQS index. The values of the coefficients of phenotypic consolidation of the number of live born piglets in sows without the mutant allele were lower than in sows with the mutant allele n. Better performance of sows free of the mutant allele of the RYR1 gene was established over sows carrying it in all evaluated traits of reproductive capacity (for different traits P ranged from 0.021 to 1.0*10–4), except for number of piglets born alive per sow in the daughter generation. Sows with the NN genotype had better selection index values by 15.7% in the maternal generation and by 10.2% in the daughter generation. In order to increase the reproductive ability of sows in the studied population of Welsh pigs and achieve similar results in other herds of this breed, animals free from the mutant allele of the RYR1 gene should be selected for further reproduction in the process of breeding, while on the contrary, carriers of this gene should be gradually eliminated from the herd. To carry out breeding work, further research is needed on the entire population of Welsh pigs for the RYR1 gene.

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11−15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.

Association of Fut1 and Slc11a1 gene polymorphisms with productivity traits of Large White pigs

The purpose of our work was to study the polymorphism of genes associated with disease resistance and to search for their associations with productive traits in the population of the Ukrainian Large White pigs. For this study, 50 pigs were used, observations and measurements were carried out at the age from birth to 180 days. Genetic studies were carried out in a certified laboratory of the Institute of Pig Breeding and Agroindustrial Production. In the study of fucosyltransferase 1 and solute carrier family 11 member 1 genes, polymorphism was found in three of the five analyzed loci. In the Ukrainian Large White subpopulation of pigs the informativeness of these gene polymorphisms was at the optimal level for associative analysis, Polymorphism Information Content was greater than 0.3 in two loci. A sufficiently high level of Polymorphism Information Content indicates the value of this breed to preserve the biodiversity of pigs. The distribution of genotypes at some loci of the solute carrier family 11 member 1 gene was characterized by a deviation from the theoretically expected one due to the increase in the frequency of the heterozygous genotype. There was also a statistically confirmed deviation of the genotypes’ distribution from the normal and polymorphism fucosyltransferase 1 gene, but in this case in the direction of increasing the frequency of both homozygous variants. These results indicate the presence of a certain selection pressure on the mentioned polymorphisms and their possible impact on productive traits. The influence of solute carrier family 11 member 1 gene polymorphism on the weight of pigs at the age of 120 and 180 days, the average daily gain recorded in the period 28–120 days and from birth to 180 days, as well as on the backfat thickness, was established. The preferred genotype is TT, which can be used in breeding to obtain more productive animals with increased disease resistance, but in the selection of animals at this locus, it is necessary to control the backfat thickness and prevent breeding of pigs that may worsen this trait.

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51−52), b* (11−12) and SF (3.4−4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.

Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo

The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid pigs. Over a period of 30 days, 76 steaks for each breed were purchased from the market, and samples were analyzed for total lipid content, fatty acids profile, Coenzyme Q10 content, resistance of meat to oxidative processes, volatile profile of cooked meat and electrophoretic profile of myofibrillar and sarcoplasmic proteins. Results showed the Nero d’Abruzzo to be richer in fat, which, however, is characterized by a higher concentration of α-linolenic acid, to which are attributed important health benefits. The native breed was also richer in Coenzyme Q10, a compound credited with antioxidant potential, whose presence could explain the better oxidative stability of meat samples that were cooked and stored for up to 7 days at +4 °C. In support of this last data, our finding of the characterization of the volatile profile of cooked meat, at the end of the storage period, showed in Nero d’Abruzzo a reduction in the accumulation of hexanal, notoriously associated with oxidative events and the development of unpleasant aromatic notes. In conclusion, aspects that can justify the nutritional superiority of this niche production compared to meat coming from cosmopolitan breeds have been identified.

Carcass Composition and Physicochemical Characteristics of Meat from Pork Chains Based on Native and Hybrid Pigs

The purpose of the research was to investigate the carcass composition, meat quality and chemical composition of pigs from two pork chains for the production of traditional dry/cured products in Croatia. The trial involved 24 Black Slavonian barrows reared outdoors (NAT chain) and 24 PIC hybrid barrows kept under industrial conditions (INT chain); all animals were raised to 160 kg of live weight. After slaughter, carcass and meat quality traits were measured and samples for chemical composition were taken. After that, a full dissection of the carcasses was performed. The pigs from the INT pork chain had leaner carcasses, higher bone percentages, and lower fatness levels than the NAT carcasses. Pigs from the NAT chain exhibited a more desirable meat quality. No differences were found in moisture, and samples from the INT chain exhibited higher collagen and protein percentage. Muscles from the NAT chain had higher IMF and MUFA levels, and the SFA content was lower than in INT pork. Despite the superior carcass traits of the pigs from the INT chain, pigs from the NAT chain demonstrated better suitability for the production of dry/cured products.

Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening

This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, a_w, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles.

Correlations between Antioxidant and Biochemical Parameters of Blood Serum of Duroc Breed Pigs

Simple Summary

Human nutrition is currently one of the most important factors that determine health, performance, duration and quality of life. The increasing demand for high-quality livestock products requires scientists and practitioners to develop an advanced complex approach to assessing the composition of animal meat and methods of its regulation. One of these products is pork, the value of which lies primarily in the lipid and protein content, which are necessary for human nutrition. The significance of this paper is also determined by the high popularity of pork in Russia and in a number of other countries worldwide.

Abstract

Correlations between the major biochemical (BC) and antioxidant (TAWSA) parameters of pigs’ blood are necessary to study in order to assess physiological–biochemical status (PhBS), animal health, production, etc. Blood samples were obtained from Duroc breed boars (n = 77), divided into groups 1 (n = 25), 2 (n = 40) and 3 (n = 12), which were fattened for 65, 72 and 100 days, respectively. Significant positive and negative correlations were found between TAWSA and BC parameters of pigs’ blood for group 3: very high in the case of total protein (TP) (−0.75) and aspartate aminotransferase (AST) (−0.79); high in the case of cholesterol (−0.72), glucose (0.66), alkaline phosphatase (0.66), calcium ions (−0.60) and globulins (0.53); moderate in the case of albumins (−0.36), triglycerides (−0.35), magnesium (−0.32) and phosphorus (−0.27). The same was found for group 2: high in the case of TP (0.51); moderate in the case of globulins (0.48), cholesterol (0.33) and phosphates (0.25). The only moderate correlation was found for group 1: magnesium (−0.48), glucose (0.36) and calcium (−0.25). This tendency indicated the stabilization of pig PhBS during growth and fattening, which can be useful for understanding the PhBS and antioxidant features of pigs, the factors of their nutrition, maintenance, etc.

The relationship between acidification (pH) and meat quality traits of polish white breed pigs

The paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents

Fatty acids and nucleotides are major contributors of pork flavor, which are key quality traits influencing consumers' preference. In this study, we investigated the contents of nucleotides (inosinic acid, inosine, and hypoxanthine) and 26 fatty acids by high-performance liquid chromatography and gas chromatography in longissimus dorsi and semimembranous muscle of four breeds (Dongbei Min pig, Beijing Black pig, Wuzhishan pig, and DLY pigs). Combining with multivariate statistics, we found significant differences in the nucleotides and fatty acids compositions among the breeds and muscles. Furthermore, the content of total unsaturated fatty acids and DHA were higher in native pigs than crossbred pigs. This study provides a theoretical basis for understanding the composition of flavor precursor substances, as well as for the identification of different muscles.

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May-September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

Effects of Long-Term Feeding of Treated Rapeseed Meal on Growth Performance, Blood Mineral Profile and Fatty Acid Composition of Back Fat in Pigs

This experiment was conducted to evaluate the effects of replacing soybean meal (SBM) with treated rape-seed meal (tRSM) on the growth performance, blood mineral levels and fatty acid composition of back fat in growing-finishing pigs. A total of 12 crossbred pigs (Slovakian White × Landrace) with an initial live weight of 40.82 ± 2.69 kg were divided into two dietary treatments. The experimental period lasted 84 days; 38 days in the growing period and 46 days in the finishing period. The dietary treatments were as follows: control, a SBM-based diet (growing and finishing), and experimental, a treated RSM-based diet (growing and finishing). The rapeseed meal was treated with a product that neutralizes the negative physiological effects of anti-nutritive glucosinolates contained in rapeseed products for livestock feeding. Our analysis showed minor, no significant negative effects of tRSM on live weight, average daily gain and feed conversion ratio. Replacing SBM with tRSM had no significant effects on the proportion of the total saturated, monounsaturated and polyunsaturated fatty acids of back fat samples, as well as concentrations of analysed serum minerals except zinc level. In conclusion, the inclusion of 25 % and 18 % of treated RSM in growing and finishing pig diets had no negative effects on the growth performance, blood mineral profile or fatty acid composition of back fat.

Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

Simple Summary

The conservation of indigenous animal breeds is important, in terms of global food security and agricultural sustainability. The Prestice Black-Pied pig is a Czech breed which is maintained under the National Program for the Conservation and Utilization of Genetic Resources. Compared to improved breeds, the Prestice pig is characterized by a lower growth performance and higher carcass fatness; and is therefore not competitive under large-scale rearing conditions. On the other hand, so-called “primitive” characteristics, such as hardiness and adaptability, have been preserved in this breed. Thus, they are suitable for extensive rearing conditions similar to other indigenous European breeds. Despite this, most of the Prestice pig population is kept within a conventional indoor system. No research has been performed on the performance of this genotype within extensive conditions and their subsequent meat quality. Based on the results of the present study, the Prestice pig is able to utilize local protein feed (white lupin seeds/pea seeds) well, with regards to growth and feed efficiency, and it is possible to fatten them extensively using an outdoor-access system. An in-depth assessment of the breed’s production potential and market potential could assist in the conservation of the breed; through the promotion of higher value products.

Abstract

The effect of an outdoor-access vs. conventional indoor system on the growth, carcass characteristics, and longissimus lumborum muscle (LL) meat quality was evaluated in 24 Prestice Black-Pied pigs, during the growing-finishing period. Two groups received the same complete diet and were housed separately under conventional indoor conditions, with only one group having full access to pasture (350 m²/pig). The animals showed acceptable growth rates (outdoor vs. indoor, average of 740 g/d vs. 700 g/d), feed intake (average of 2700 g/d), and feed conversion ratios (FCR) (average of 3.3 vs. 3.5). The rearing system significantly affected the fatty acid composition of the LL. Outdoor pigs had lower ratios of n − 6/n − 3 polyunsaturated fatty acids, saturation indexes, atherogenic indexes, and thrombogenic indexes, compared with indoor-raised pigs. No differences were recorded in carcass characteristics, physical meat quality traits (pH₄₅, pH₂₄, drip loss, water holding capacity), or the chemical composition of the meat (crude protein, cholesterol, intramuscular fat, hydroxyproline, and tocopherol). The sensory analysis of grilled LL muscle found that outdoor pigs received lower evaluation scores for tenderness, juiciness, and chewiness, but had a better overall acceptance compared to pigs reared indoors.

Meat quality and fatty acid profile in M. longissimus lumborum et thoracis in Prestice Black-Pied pigs fed with linseed diet

The study was designed to evaluate the effect of diet with supplementation of linseed scrap fed to Prestice Black-Pied pigs on carcass parameters, meat quality and oxidative stability. We also evaluated the effect of the diet on fatty acid profile in M. longissimus lumborum et thoracis. Barrows (30) of an indigenous breed Prestice Black- Pied pig were included in the experiment. The pigs fed with the linseed diet (L) were characterized by intramuscular fat lower by 1.1% in comparison with the control group (C). Of the saturated fatty acids, C6:0, C8:0 increased while C16:0, C17:0, C18:0 decreased in the experimental group of pigs fed with the L diet when compared to pigs of the C group. Of the monounsaturated fatty acids, a significant decrease of C18:1 n-9 was recorded in the experimental group. The most significant differences were found in polyunsaturated fatty acids (PUFA), where the L group showed an increase in C18:3 n-3, C20:3 n-3, C20:4 n-3 and also C20:5 n-3 a C22:5 n-3. These findings corresponded to higher content of n-3 PUFA and more favourable n-6/n-3 PUFA ratio in the meat of L group against the C group. A higher PUFA/SFA ratio was recorded in the experimental group.

Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight

The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.

Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties

The aim of this study was to evaluate the fatty acid profile and health lipid indices of meat from 3 Polish local goose varieties (Romanian–RO, Pomeranian–PO, and Subcarpathian–SB) and the commercial cross White Kołuda goose (W31). Birds were fed ad libitum with the same complete feeds until 17 wk of age. The geese (n = 72) with body weight close to the arithmetic mean in particular flock were fasted for 12 h and slaughtered in an experimental slaughterhouse (18 females in each flock). Carcasses were stored at 2 to 4°C for 24 h. The breast muscles (m. pectoralis major) were cut out from the left side of carcass, separately vacuum-packed, and stored at −80°C until analysis. Fatty acid profile of meat was determined by gas chromatography and health lipid indices were calculated. The W31 muscles had a higher percentage of C 18:0 and a lower of C 16:0 than those of RO, PO, and SB geese. The W31 muscles were characterized by a significantly higher proportion of monounsaturated fatty acids (46.5%) than remaining ones (43.28%–PO, 43.38%–SB, and 44.24%–RO). The lowest proportion of polyunsaturated fatty acids was established for W31 muscles (22.05%). The breast muscles of RO, SB, and PO had more favorable polyunsaturated n-6 and n-3 fatty acid (PUFA)/ saturated fatty acid (SFA) ratio (0.85, 0.82, 0.83, respectively) than W31 geese (0.72). The current findings showed that UFA/SFA, PUFA/SFA, and PUFA n-6/n-3 ratios in RO and SB muscles were within the optimum values for human diets. No significant differences were observed in the atherogenic, thrombogenic, and hypocholesterolemic/hypercholesterolemic indices between the analyzed muscles. Commercial W31 geese breast muscles showed a lower value (43.90%) of peroxidizability index (PI) compared to SB (52.88%), PO (53.93%), and RO (53.47%). However, the higher values of the PUFA/SFA and PI in the meat of SB, PO, and RO birds may indicate a higher prohealth value of their meat.

Transcriptome analysis to identify long non coding RNA (lncRNA) and characterize their functional role in back fat tissue of pig

Long non coding RNAs (lncRNA) have been previously found to be involved in important cellular activities like epigenetics, implantation, cell growth etc. in pigs. However, comprehensive analysis of lncRNA in back fat tissues at different developmental stages in pigs is still lacking. In this study we conducted transcriptome analysis in the back fat tissue of a F1 crossbred Korean Native Pig (KNP) × Yorkshire Pig to identify lncRNA. We investigated their role in 16 pigs at two different growth stages; stage 1 (10 weeks, n = 8) and stage 2 (26 weeks, n = 8). After quality assessment of sequencing reads, we got a total of 1,641,165 assembled transcripts out of eight paired end read from each stage. Among them, 6808 lncRNA transcripts were identified by filtering on the basis of multiple parameters like read length ≥ 200 nucleotides, exon numbers ≥2, FPKM ≥0.5, coding potential score < 0 etc. PFAM and RFAM were used to filter out all possible protein coding genes and housekeeping RNAs respectively. A total of 103 lncRNAs and 1057 mRNAs were found to be differentially expressed (DE) between the two stages (|log2FC| > 2, q < 0.05). We also identified 306 genes located around 100 kb upstream and 234 genes downstream around these DE lncRNA transcripts. The expression of top eleven DE lncRNAs (COL4A6, LY7S, MYH2, OXCT1, SMPDL3A, TMEM182, TTC36, RFOOOO4, RFOOO15, RFOOO45, CADM2) had been validating by qRT-PCR. Pathway and GO terms analysis showed that, positive regulation of biosynthetic process, Wnt signaling pathway, cellular protein modification process, and positive regulation of nitrogen compound were differentially enriched. Our results suggested that, KEGG pathways such as protein digestion and absorption, Arrhythmogenic right ventricular cardiomyopathy (ARVC) to be significantly enriched in both DE lncRNAs as well as DE mRNAs and involved in back fat tissues development. It also suggests that, identified lncRNAs are involved in regulation of important adipose tissues development pathways.

Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances

To investigate breed characteristics and the effect of hybridization of Jiaxing Black Pig (JBP) with Western breeds, the carcass and meat quality traits and flavor substances such as inosinic acids (IMP), intramuscular fat (IMF) in longissimus muscle (LM) from five breeds including JBP, Berkshire, Berkshire × JBP (BJBP), Duroc × Berkshire × JBP (DBJBP), Duroc × Landrace × JBP (DLJBP) were compared in this study. It was found that water holding capacity (WHC) of LM in JBP was significantly higher than that in the other strains (p < 0.01). Dressing out percentage and lean percentage of JBP were both significantly lower than those in the others (p < 0.01) in connection with their lighter carcass weight and higher subcutaneous fat percentage (p < 0.01). Heterosis was realized in DJBP, DBJBP, and DLJBP since their carcass weight, lean percentage, and loin eye muscle area (LEMA) were markedly higher when compared to JBP, whereas lower than those in Berkshire. Among the breeds, the content of IMF and IMP in the LM of JBP were the highest. These traits were also palpably improved in the crossbreds, especially for DBJBP, of which pork was considered outstanding for containing the most abundant essential amino acids (EAA) and total amino acids (TAA).