Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat quality

Meat Science ◽  
2021 ◽  
Vol 175 ◽  
pp. 108451
Author(s):  
E. Kowalski ◽  
E. Vossen ◽  
S. Millet ◽  
B. Ampe ◽  
S. De Smet ◽  
...  
Keyword(s):  
Meat Quality ◽  
Terminal Sire

scholarly journals Effect of Terminal Sire on the Meat Quality of Three-Way Crossbred Pigs

1997 ◽  
Vol 68 (3) ◽  
pp. 310-317
Author(s):  
Keiichi SUZUKI ◽  
Hiroyuki ABE ◽  
Yuuko OGAWA ◽  
Mitsuharu ISHIDA ◽  
Takahiro SHIMIZU ◽  
...  
Keyword(s):  
Meat Quality ◽  
Terminal Sire ◽  
Crossbred Pigs

Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire

Meat Science ◽  
1996 ◽  
Vol 42 (2) ◽  
pp. 145-153 ◽  
Author(s):  
Kerstin Lundström ◽  
A. Andersson ◽  
I. Hansson
Keyword(s):  
Meat Quality ◽  
Terminal Sire ◽  
Crossbred Pigs

The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork

1996 ◽  
Vol 62 (3) ◽  
pp. 521-530 ◽  
Author(s):  
M. Ellis ◽  
A. J. Webb ◽  
P. J. Avery ◽  
I. Brown
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Shear Force ◽  
Eating Quality ◽  
Organoleptic Properties ◽  
Slaughter Weight ◽  
Slaughter House ◽  
Feeding Regimen ◽  
Ad Libitum ◽  
Terminal Sire

AbstractA total of 897 pigs were used in a study to investigate the relative effects of terminal sire genotype (lines Av.Bv. C), sex (castrate v. gilt), slaughter weight (80 v. 100 v. 220 kg), feeding regimen (ad libitum v. restricted, 0·82 ad libitum intake) and slaughter-house (HI v. H2 v. H3) on growth performance, carcass and meat quality characteristics and the eating quality offresh pig meat. Sire line A was a pure Duroc population, and B and C were European-type experimental lines where C contained Pietrain and B did not. In total, 26 sires from line A, 42 sires from line B, and 21 sires from line C were mated to females from the same crossbred dam line and progeny were reared under standard conditions to slaughter. Following slaughter and carcass evaluation, samples of longissimus dorsi were investigated for a range of meat quality and organoleptic characteristics. Line A produced fatter carcasses (C fat depths = 15·6 v. 24·0 v. 14·0 mm for lines A, B, and C, respectively, average s.e. 0·39) with higher killing-out proportions (g/kg) (790 v. 779 v. 786 respectively, average s.e. 1·4) and higher visible marbling, less tissue separation, firmer backfat, and juicier (3·81 v. 3·67 v. 3·72 respectively, average s.e. 0·044: on a scale 1 (extremely dry) to 8 (extremely juicy)) and more acceptable meat (4·54 v. 4·37 v. 4·42 respectively average s.e. 0·037: on a scale 1 (dislike extremely) to 8 (like extremely)) with a lower shear force (5·35 v. 5·78 v. 5·67 kg respectively, average s.e. 0·078) than lines B and C which were similar in most respects. Increases in slaughter weight were associated with a reduction in growth rate (785 v. 769 v. 725 glday for 80, 100 and 120 kg slaughter weight respectively, average s.e. 8·5), increases in backfat (Cfat = 13·3 v. 24·2 v. 26·3 mm respectively, average s.e. 0·34) and longissimus muscle area (34·6 v. 40·7 v. 44·6 cm2 respectively, average s.e. 0·59) and a deterioration in tenderness (4·72 v. 4·40 v. 3·95 respectively, average s.e. 0·062: on a scale 1 (extremely tough) to 8 (extremely tender) and overall acceptability (4·65 v. 4·44 v. 4·25 respectively, average s.e. 0·045) and an increase in shear force (5·37 v. 5·58 v. 5·87 kg respectively, average s.e. 0·085). Slaughter-house had a significant impact on pork odour scores but not on other organoleptic properties. Pigs reared under ad libitum feeding grew faster (840 v. 678 g/day respectively, average s.e. 3·7), were fatter (Cfat = 15·8 v. 23·2 mm respectively, s.e. 0·28), had lower carcass yields (780 v. 790 g/kg respectively, average s.e. 1) and produced more tender, juicier meat than those reared under restricted feeding. Differences between castrated males and gilts in growth and carcass trait were in line with other studies and there were no significant differences between the sexes for eating quality. There were relatively few significant interactions (P < 0·05) for eating quality traits and most of these involved slaughter-house and were for pork odour intensity, which are of limited practical significance. This suggests that the effects of sire genotype, slaughter weight and feeding regimen on eating quality identified in this study are likely to be additive.

scholarly journals Effects of sire line, birth weight and sex on growth performance and carcass traits of crossbred pigs under standardized environmental conditions

2020 ◽  
Vol 63 (2) ◽  
pp. 367-376
Author(s):  
Kathrin Elbert ◽  
Neal Matthews ◽  
Ralf Wassmuth ◽  
Jens Tetens
Keyword(s):  
Birth Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Feed Efficiency ◽  
Carcass Traits ◽  
Final Body Weight ◽  
Selection For ◽  
And Gender ◽  
Terminal Sire ◽  
Crossbred Pigs

Abstract. A variety of available terminal sire lines makes the choice of terminal sire line complex for the pig producer. Higher birth weights are important for subsequent growth performance and selection for this trait is also necessary in sire lines. The aim was to investigate the effect of sire line, birth weight and gender on growth performance, carcass traits and meat quality. In total 3844 crossbred pigs from Camborough Pig Improvement Company (PIC) dams matched with either a Synthetic (A) or Piétrain (B) sire line were used. Pigs from line A grew faster (p<0.01), showed higher feed intake (p<0.01) and reached a higher final body weight (p≤0.01), but they had a similar efficiency (p=0.179). Leaner carcasses and heavier primal cuts (p<0.001) were observed in pigs from line B. Carcasses from pigs sired by line A had higher meat quality (p<0.001). Males had a higher growth rate (p≤0.05) but had a poorer feed efficiency (p<0.01). Heavier birth weight pigs and females had leaner, higher value carcasses with heavier primal cuts (p<0.001) compared to middle and low birth weight females or males. Sire line by sex interactions was significant for growth (p≤0.05) and carcass traits (p<0.001). Interaction between sire line and birth weight classes were only detected for loin depth (p<0.01). Line A is preferable if the numbers of fatting pigs per fattening place and year should be improved, and line B is an option to increase leanness and carcass primal cuts.

scholarly journals PSVIII-37 Estimation of genetic parameters for novel meat quality and carcass traits in Duroc pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 265-265
Author(s):  
Hannah E Willson ◽  
Hinayah Oliveira ◽  
Allan Schinckel ◽  
Daniela Grossi
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Carcass Traits ◽  
Genetic Selection ◽  
Relationship Matrix ◽  
Breeding Programs ◽  
Genetically Improved ◽  
Selection Indexes ◽  
Selection For ◽  
Terminal Sire

Abstract In recent years, swine breeding programs have turned their selection attentions from focusing mostly on growth, feed efficiency and percent fat towards including meat quality and carcass traits with aims to efficiently produce nutritious and tasty meat to attend a growing demand for pork. In this context, the success of genetic selection for such traits relies on several factors, especially the heritability (h2) of the traits included in the selection indexes. Therefore, this study aimed to estimate genetic parameters for seven meat quality and carcass traits in Duroc pigs, including: meat lightness (L*), loin pH (pH), marbling (MARB), untrimmed belly weight (UBLW), untrimmed ham weight (UHW), untrimmed loin weight (ULW), and untrimmed shoulder weight (USW). Phenotypic measurements were collected on 2,857 purebred Duroc gilts from a Terminal Sire line. The pedigree-based relationship matrix included 5,316 animals and genetic parameters were estimated using univariate models under the REML approach. The traits studied here were shown to be moderately to highly heritable (h2 estimates were 0.32, 0.42, 0.47, 0.35, 0.24, 0.28, and 0.28 for L*, pH, MARB, UBLW, UHW, ULW, and USW, respectively). Our findings suggest that these traits are under genetic control, and thus, they can be genetically improved if included in selection schemes. The next step will be to estimate the genetic correlation between those traits (among themselves and with other traits), as well as alternatives to efficiently incorporate these traits in the selection indexes.

scholarly journals Influence of Immunocastration on Slaughter Traits and Boar Taint Compounds in Pigs Originating from Three Different Terminal Sire Lines

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 228
Author(s):  
Ivona Djurkin Kušec ◽  
Emilija Cimerman ◽  
Martin Škrlep ◽  
Danijel Karolyi ◽  
Kristina Gvozdanović ◽  
...  
Keyword(s):  
Meat Quality ◽  
Cooking Loss ◽  
Boar Taint ◽  
Quality Traits ◽  
Large White ◽  
Significant Interaction Effect ◽  
Meat Quality Traits ◽  
Fat Thickness ◽  
Terminal Sire

The aim of the research was to investigate the influence of terminal sire line (TSL) and male category (MC) on carcass and meat quality of commercial fatteners. The study was performed on 180 pigs originating from three terminal sire lines: A (Pietrain × Large White), B (pure Pietrain), and C (Pietrain × Duroc × Large White), being assigned to three groups according to MC: immunocastrates (IC, n = 60), surgical castrates (SC, n = 60) and entire males (EM, n = 60). TSL affected most of the carcass and meat quality traits, together with the androstenone concentration. At the same time, MC had a significant effect on fat thickness, ham circumference, drip loss, cooking loss and androstenone and skatole concentrations. A significant interaction effect was observed for carcass length and ham circumference, as well as for most of the measured meat quality traits (except cooking loss, CIE L*, CIE b*, and Warner Bratzler Shear Force (WBSF)). Among the three investigated sire lines, immunocastration was shown to be most beneficial for fatteners sired by the TSL C. However, if deciding to raise EM, fatteners from the TSL B are recommended in terms of carcass and meat quality, although strategies for avoiding boar taint in their carcasses must be taken into consideration.

Compensatory Growth and its Effect on Muscularity and Technological Meat Quality in Growing Pigs

2002 ◽  
Vol 52 (2) ◽  
pp. 85-90 ◽  
Author(s):  
Niels Oksbjerg ◽  
Martin Tang Sørensen ◽  
Mogens Vestergaard
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Growing Pigs
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