Genetic correlation between biopsied and post-mortem muscle fibre characteristics and meat quality traits in swine

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

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Meat quality traits and muscle composition of cows differing in lactation performance

Archives Animal Breeding ◽

10.5194/aab-55-36-2012 ◽

2012 ◽

Vol 55 (1) ◽

pp. 36-47 ◽

Cited By ~ 3

Author(s):

M. Hamada ◽

E. Albrecht ◽

A.-R. El Bagory ◽

A.-B. Edris ◽

H. M. Hammon ◽

...

Keyword(s):

Body Composition ◽

Cell Size ◽

Muscle Fibre ◽

Meat Quality ◽

Quality Traits ◽

Lactation Performance ◽

Fat Cell ◽

Muscle Structure ◽

Meat Quality Traits ◽

The Impact

Abstract. Beef and dairy cows differ in the way in which they utilise nutrients and in accretion or mobilisation of body reserves during lactation. Thus far, little is known about the impact of lactation performance on body composition, meat quality, and the related muscle structure of cows with a defined, combined beef and dairy genetic background. In the described experiment, 50 F2 cows, originating from mating Charolais bulls to German Holstein cows and a following intercross of F1 individuals, were slaughtered during the second lactation, 30 days after calving. Cows were assigned to 3 groups, each containing representatives of 3 families, according to lactation performance. Standard carcass and meat quality traits were determined. Additionally, samples from longissimus muscle were investigated by histology and computer image analysis for muscle fibre profile, intramuscular fat cell size, and marbling traits. Subcutaneous fat cell size was measured to estimate the impact of lactation on body fat reserves. The results suggest no influence of the duration of the first lactation on body composition, meat quality or muscle structure. However, the amount of milk per day influenced body weight, body composition, and marbling traits. Relationships between traits were low, but showed consistently that increasing milk yield was negatively correlated with tissue accretion. Changes of muscle fibre and fat cell profile, indicating protein or fat mobilisation by lactation, could not be detected. In the presented study, lactation had only minor consequences for meat quality.

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Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

Indian Journal of Animal Research ◽

10.18805/ijar.10992 ◽

2016 ◽

Author(s):

Tae Wan Kim ◽

Il-Suk Kim ◽

Jeongim Ha ◽

Seul Gi Kwon ◽

Jung Hye Hwang ◽

...

Keyword(s):

Protein Content ◽

Meat Quality ◽

Drip Loss ◽

Quality Traits ◽

Post Mortem ◽

Meat Quality Traits ◽

The Difference ◽

Number Of Individuals ◽

Water Holding ◽

High Possibility

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

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A non-synonymous single nucleotide polymorphism in the paraoxonase 3 gene regulates meat quality in Berkshire pigs

Animal Production Science ◽

10.1071/an16573 ◽

2018 ◽

Vol 58 (11) ◽

pp. 1990 ◽

Cited By ~ 1

Author(s):

Jeong-Wan Hur ◽

Jung Hye Hwang ◽

Seul Gi Kwon ◽

Da Hye Park ◽

Tae Wan Kim ◽

...

Keyword(s):

Single Nucleotide Polymorphism ◽

Meat Quality ◽

Cooking Loss ◽

Quality Traits ◽

Post Mortem ◽

Nucleotide Polymorphism ◽

Single Nucleotide ◽

Meat Quality Traits ◽

Berkshire Pigs

The paraoxonase (Pon) gene family contains three members: Pon1, Pon2, and Pon3. Pon3 modulates superoxide production and prevents apoptosis. The role of Pon3 has not been fully elucidated in the pig. This study is the first to investigate the association between Pon3 and meat quality in the Berkshire pig. We identified a single nucleotide polymorphism in the Pon3 gene (c.227A > G) that resulted in a change in histidine to arginine at position 76. To elucidate the role of this non-synonymous single nucleotide polymorphism in the Pon3 gene, we analysed the Pon3 genotype and meat quality traits in 434 Berkshire pigs. The results of a codominant model show that carcass weight, meat colour (lightness), cooking loss, and the Warner–Bratzler shear force were significantly associated with the Pon3 genotype. Furthermore, the 24-h post-mortem pH had the strongest relationship with the Pon3 genotype. The G allele decreased cooking loss and fat content, whereas the A allele increased the 24-h post-mortem pH and decreased backfat thickness, which contribute to meat storage life and M. longissimus dorsi depth respectively. In conclusion, the non-synonymous single nucleotide polymorphism in the Pon3 gene showed a close correlation with meat quality traits in the Berkshire pig.

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Genetic relationship of drip loss to further meat quality traits in purebred Piétrains

Archives Animal Breeding ◽

10.5194/aab-50-84-2007 ◽

2007 ◽

Vol 50 (1) ◽

pp. 84-91 ◽

Cited By ~ 4

Author(s):

N. Borchers ◽

G. Otto ◽

E. Kalm

Keyword(s):

Meat Quality ◽

Ph Value ◽

Quality Criterion ◽

Testing Procedure ◽

Drip Loss ◽

Quality Traits ◽

Post Mortem ◽

Meat Quality Traits ◽

Total Data ◽

Important Quality

Abstract. Drip loss is an important quality criterion for the meat processing industry and also the consumer. Therefore this characteristic is discussed as a target trait for breeding schemes. In this study the EZ-DripLoss method was implemented in a routine testing procedure to determine drip loss regularly at 48 hours post mortem. As further meat quality traits conductivity and meat brightness were recorded at 24 hours post mortem. Additionally, pH value was measured at 45 minutes post mortem in the loin muscle and at 24 hours post mortem in the loin and in the ham. Reflectance was adopted from the FOM-protocol of the abattoir. For the estimation of the genetic parameters the determined percentage drip losses were logarithmicly transformed to get nearly normal distributed values. In total data of 2337 purebred Piétrains were analysed from which 782 were investigated on drip loss. Heritability of drip loss was 0.34±0,04 and decreased on 0.14±0,04 when the influence of the MHSgene was corrected. Genetic correlation of drip loss to pH45 was rg = −0.91±0.03, to pH24 (loin) rg = −0.72±0.04, to pH24 (ham) rg = −0.41±0.06, to conductivity rg = 0.93±0.02, to meat brightness rg = −0.87±0.03, and to reflectance rg = 0.63±0.07. Considering MHS-genotype the corresponding correlations were rg = −0.66±0.11, rg = −0.72±0.09, rg = −0.50±0.10, rg = 0.74±0.09, rg = −0.64±0.11, and rg = 0.13±0.13.

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Variation in instrumental meat quality among 15 muscles from 14-month-old sheep and its relationship with fibre typing

Animal Production Science ◽

10.1071/an16013 ◽

2018 ◽

Vol 58 (7) ◽

pp. 1358 ◽

Cited By ~ 6

Author(s):

Javier Ithurralde ◽

Gianni Bianchi ◽

Oscar Feed ◽

Fernando Nan ◽

Fernando Ballesteros ◽

...

Keyword(s):

Muscle Fibre ◽

Meat Quality ◽

Oxidative Activity ◽

Muscle Fibre Types ◽

Quality Traits ◽

Meat Tenderness ◽

Meat Quality Traits ◽

Fibre Typing ◽

Muscle Contractile ◽

Quality Variation

The aims of the present study were to describe intermuscular differences in meat-quality traits in 15 young-sheep muscles, and to study the associations between meat quality and fibre typing across all (pooled) muscles as well as in previously selected homogeneous contractile–metabolic groups of muscles (slow-oxidative, intermediate and fast-glycolytic muscles). Meat-quality traits (pH, colour, expressed juice, cooking losses, tenderness and sarcomere length) and fibre typing were evaluated after 24 h of slaughter in 15 muscles from five cross-bred young sheep. Across all the studied muscles, intermuscular differences in some meat-quality traits (pH24, a* and expressed juice) seemed to be mainly explained by muscle oxidative activity, while intermuscular variation in other meat-quality traits (L*, b* and Warner–Bratzler shear force) were mainly explained by differences in fibre sizes. Within fast-glycolytic muscles, larger fast-glycolytic fibres and reduced oxidative activity were generally associated with lower ultimate pH, higher L* values, lower a* values and longer sarcomeres. Within intermediate muscles, larger fast-glycolytic fibres and reduced oxidative activity were generally associated with lower ultimate pH, higher L* values, shorter sarcomeres and reduced meat tenderness. Within slow-oxidative muscles, larger fast-glycolytic fibres and reduced oxidative activity were generally associated with lower amounts of expressed juice, lower a* values and reduced meat tenderness. The present study has contributed to a better understanding of the influence of muscle fibre types on intermuscular meat-quality variation, suggesting that although muscle fibre diversity may explain, at least in part, intermuscular differences in meat quality, these associations can also slightly vary among muscle contractile–metabolic groups.

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Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

Canadian Journal of Animal Science ◽

10.1139/cjas-2015-0074 ◽

2016 ◽

Vol 96 (1) ◽

pp. 45-51 ◽

Cited By ~ 2

Author(s):

Seul Gi Kwon ◽

Jung Hye Hwang ◽

Da Hye Park ◽

Tae Wan Kim ◽

Deok Gyeong Kang ◽

...

Keyword(s):

Moisture Content ◽

Meat Quality ◽

Shear Force ◽

Cooking Loss ◽

Quality Traits ◽

Post Mortem ◽

Single Nucleotide ◽

Meat Quality Traits ◽

Berkshire Pigs ◽

Water Holding

Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH24h, meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH24h, CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meat-quality traits.

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