Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls

Abstract. In this study, meat quality traits and fatty acid compositions of Hair Goat and Saanen × Hair Goat (G1) crossbred kids fattened under intensive, semi-intensive and extensive conditions were determined. For meat quality traits, differences in pH24 h, pH45 min, drip loss, water holding capacity, cooking loss and Warner–Bratzler peak shear force values of the experimental groups were not found to be significant. According to colour measurements at the 0th and 45th minute, the extensive fattening group of Hair Goat kids had greater lightness (L∗) values and the intensive fattening group of Hair Goat kids had greater redness (a∗) values. For intensive, semi-intensive and extensive fattening groups of Hair Goat kids, total saturated fatty acid contents of longissimus dorsi (LD) muscle samples were respectively measured as 19.28 %, 23.75 % and 23.35 %. Total monounsaturated fatty acid contents were respectively measured as 67.30 %, 66.22 % and 65.72 %. Total polyunsaturated fatty acid contents were respectively measured as 5.46 %, 3.06 % and 3.16 % and conjugate linoleic acid contents were respectively measured as 0.48 %, 0.55 % and 0.65 %. For intensive, semi-intensive and extensive fattening groups of Saanen × Hair Goat (G1) kids, total saturated fatty acid contents of LD muscle samples were respectively measured as 21.01 %; 21.98 %, 19.10 %; total monounsaturated fatty acid contents were respectively measured as 64.04 %, 64.33 %, 52.44 %. Total polyunsaturated fatty acid contents were respectively measured as 3.53 %, 4.89 % and 4.84 % and conjugate linoleic acid contents were respectively measured as 0.52 %, 0.58 % and 0.73 %. It was concluded that the extensive fattening group had greater conjugated linoleic acid contents than the other fattening groups.

Download Full-text

Sex effects on carcass characteristics, meat quality traits and meat amino acid and fatty acid compositions in a novel Duroc line pig

Journal of Animal Physiology and Animal Nutrition ◽

10.1111/jpn.13680 ◽

2022 ◽

Author(s):

Ji Qiao Xia ◽

Dong Yu Liu ◽

Jian Liu ◽

Xin Peng Jiang ◽

Lan Wang ◽

...

Keyword(s):

Fatty Acid ◽

Amino Acid ◽

Meat Quality ◽

Carcass Characteristics ◽

Quality Traits ◽

Sex Effects ◽

Meat Quality Traits ◽

Fatty Acid Compositions

Download Full-text

Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs

Genes ◽

10.3390/genes11091062 ◽

2020 ◽

Vol 11 (9) ◽

pp. 1062

Author(s):

Bryan Irvine Lopez ◽

Kier Gumangan Santiago ◽

Donghui Lee ◽

Younggyu Cho ◽

Dajeong Lim ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Genomic Prediction ◽

Prediction Accuracy ◽

Single Step ◽

Sensory Characteristics ◽

Quality Traits ◽

Meat Quality Traits

Meat quality and carcass characteristics have gained the attention of breeders due to their increasing economic value. Thus, this study investigated the genomic prediction efficiencies of genomic best linear unbiased prediction (GBLUP) and single-step GBLUP (ssGBLUP) for traits associated with meat quality, sensory characteristics, and fatty-acid composition. A total of 1237 Duroc finishing pigs with 654 individuals genotyped using the Illumina Porcine SNP 60k marker panel were used in this study. Prediction accuracy and bias for GBLUP and ssGBLUP were evaluated using a five-replicates of five-fold cross-validation. Estimation of genetic parameters for traits associated with meat quality, including lightness, yellowness, redness, pH at 24 h post-mortem, moisture content, fat content, water-holding capacity, cooking loss except for shear force (0.19), as well as fatty-acid composition (palmitic, stearic, oleic, linoleic, and linolenic fatty acids), revealed moderate to high heritability estimates ranging from 0.25 to 0.72 and 0.27 to 0.50, respectively, whereas all traits related to sensory characteristics (color, flavor, tenderness, juiciness, and palatability) showed low heritability estimates ranging from 0.08 to 0.14. Meanwhile, assessment of genomic prediction accuracy revealed that ssGBLUP exhibited higher prediction accuracy than GBLUP for meat quality traits, fatty-acid composition, and sensory characteristics, with percentage improvements ranging from 1.90% to 56.07%, 0.73% to 23.21%, and 0.88% to 11.85%, respectively. In terms of prediction bias, ssGBLUP showed less bias estimates than GBLUP for the majority of traits related to meat quality traits, sensory characteristics, and fatty-acid composition of Duroc meat. In this study, ssGBLUP outperformed GBLUP in terms of prediction accuracy and bias for the majority of traits. Through selection and breeding, our findings could be used to promote meat production with improved nutritional value.

Download Full-text