A note on the effect of stocking density and temperature on meat quality in pigs

1989 ◽  
Vol 48 (2) ◽  
pp. 480-482 ◽  
Author(s):  
H. J. Guise ◽  
P. D. Warriss
Keyword(s):  
Meat Quality ◽  
Stocking Density ◽  
Live Weight ◽  
High Energy ◽  
Glycogen Depletion ◽  
High Energy Phosphate ◽  
Large White ◽  
Ambient Temperatures ◽  
Ph Values ◽  
R Value

One hundred and eighty-four Large White × Landrace pigs were transported 192 km to slaughter at stocking densities of either 0·3 or 0·4 m2 per 100 kg live weight and at ambient temperatures of >14°C or <10°C. After holding for 3 h in lairage and slaughter by normal practices, samples of m. semimembranosus were removed 45 min after exsanguination. Overall, pigs transported under cold conditions had a slightly lower mean pH45 (0·12 difference, P < 0·05) in the muscle but there were no effects of treatment on ultimate pH or R-value, a measure of the ratio of high energy phosphate compounds to their metabolites. Over 11% of the pigs had ultimate pH values 5·9. This may imply that the pre-slaughter handling had led to some material glycogen depletion. In view of the lack of major effects of stocking density or temperature during transport, it is likely that factors other than the treatments were contributors to this condition and were more important in determining subsequent meat quality.

Carcass and meat quality in “iron age” pigs

1990 ◽  
Vol 1990 ◽  
pp. 74-74
Author(s):  
J.D. Wood ◽  
G.R. Nute
Keyword(s):  
Meat Quality ◽  
Iron Age ◽  
Live Weight ◽  
High Energy ◽  
Carcass Composition ◽  
Large White ◽  
Wild Pigs ◽  
Energy Demands ◽  
Pelleted Diet ◽  
Wild Pig

There is anecdotal evidence that the meat of wild pigs is particularly tasty and their carcasses are lean. However it may be that the nature of the wild existence - high energy demands, low energy diet, unusual ingredients eg acorns and plant roots - is important in conferring these qualities. This Study was done to determine whether semi-wild pigs - the so called “Iron Age” breed - are different from typical modern white pigs (Large Whites) when both are reared on ‘modern’ commercial diets. Tests on carcass composition and meat quality were therefore made.“Iron Age” pigs (IAP) were formed at the Cotswold Farm Park by crossing the European Wild Pig with the Tamworth. Three litters were obtained from 2 sires and 1 female and the progeny reared from about 20 kg on a pelleted diet (13.0 MJDE/kg) fed ad libitum. Slaughter was at approximately 60 kg live weight for the 18 IAP and 6 Large White (LW) pigs (balanced for sex) used in the tasting tests and between 10 and 240 kg for the dissected animals (250 LW, 19 IAP) - these data were then corrected to 65 kg live weight. The LW pigs were from several litters reared on the Institute farm.

The protein and energy nutrition of the pig. V. The effect of varying the protein and energy levels in the ‘finishing diets’ of heavy pigs

1965 ◽  
Vol 65 (3) ◽  
pp. 405-409 ◽  
Author(s):  
D. W. Robinson
Keyword(s):  
Crude Protein ◽  
Energy Levels ◽  
Live Weight ◽  
High Energy ◽  
Feeding Trial ◽  
Large White ◽  
High Energy Level ◽  
Finishing Diets ◽  
Main Effects ◽  
Carcass Measurement

1. A feeding trial was carried out using fortyeight Large White pigs, individually fed in a Danish type piggery. Six different diets prepared at two levels of digestible energy and three levels of crude protein were fed to eight replicates consisting of four hogs and four gilts per replicate. A record was maintained of the weekly live-weight gain and food was given at a defined restricted level in relation to the live weight. Carcass quality was assessed by complete dissection into visible lean, fat and bone etc.2. Of the main effects, energy, supply was without significant effect upon growth, food conversion efficiency (FCE) or any carcass characteristics except body length which was increased with a high energy level. The protein level in the diet had a significant effect upon the percentage of carcass lean and the killing-out percentage, the higher levels of protein increasing both these measurements significantly. Gilts were significantly superior to hogs in every carcass measurement although hogs grew significantly faster.

Genetic variation in meat quality and the incidence of malignant hyperthermia syndrome in Large White and Landrace boars

1979 ◽  
Vol 19 (96) ◽  
pp. 43 ◽  
Author(s):  
CP McPhee ◽  
A Takken ◽  
KJ D'Arcy
Keyword(s):  
Genetic Variation ◽  
Malignant Hyperthermia ◽  
Meat Quality ◽  
Autosomal Recessive ◽  
Recessive Gene ◽  
Performance Testing ◽  
Large White ◽  
Ph Values ◽  
Muscle Ph ◽  
Quality Measurements

Genetic variation in meat quality was investigated in Large White and Landrace boars in the Queensland boar performance testing station. An autosomal recessive gene of frequency 0.2 in Landrace but absent in Large White produced malignant hyperthermia syndrome (MHS) in 10 out of 206 Landrace boars given the halothane test. Muscle acidity was measured in 86 Large White and 92 Landrace carcases 1 hour (pH,) and 24 hours (pH,) after slaughter. In four Landrace litters which contained both normal and MHS boars, muscle pH was significantly lower in MHS than normal carcases. Averaged over loin, middle and neck sites of measurement, pH, values were 5.8 vs 6.3 (P < 0.01), and pH, values were 5.5 vs 6.0 (P < 0.05). The colour of the I. dorsi muscles was also paler in MHS than normal carcases (1.25 score points vs 2.5 points, P < 0.05). Excluding MHS carcases, heritability estimates of 0.33 � 0.31,0.46 � 0.30 and 0.3910.29 were obtained for pH,, pH, and colour score of the I. dorsi. There were no significant differences between the breeds in muscle acidity. Average values were 6.44 0 � 0.01 for pH, and 6.11 � 0.02 for pH,. Landrace had paler I. dorsi than Large White (2.6 points vs 2.8 points, P < 0.05). The use of meat quality measurements and the halothane test in selection programs is discussed.

Studies on Belgian Pietrain pigs 2. A comparison of growth and carcass characteristics of Pietrain used in three breed crosses with Landrace, Large White and Hampshire breeds

1972 ◽  
Vol 15 (1) ◽  
pp. 11-19 ◽  
Author(s):  
M. K. Curran ◽  
I. J. Lean ◽  
J. E. Duckworth ◽  
W. Holmes
Keyword(s):  
Weight Gain ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Feed Consumption ◽  
Unit Weight ◽  
Large White ◽  
Lean Meat ◽  
Live Weight Gain ◽  
Breed Crosses

SUMMARY1. The growth, feed consumption per unit weight gain, carcass characteristics and some aspects of meat quality were studied in two trials with crosses derived from Landrace (L), Pietrain (P), Hampshire (H) and Large White (LW) breeds.2. In Trial 1, 96 pigs of both pure Landrace and LW(× (L♀ × P♂)♂ origin were studied up to slaughter weights of 64 and 91 kg live weight. In Trial 2, Landrace, LW♀ × (L♀ × P♂)♂ and LW ♂x (P♀x L♂)♂, (H♀ × P♂ × L♂ and (H♀ × P♂)♀ × LW♂ pigs were compared up to 91 kg live weight using 48 pigs of each type.3. All crossbred types showed better economy of production than Landrace when assessed by live-weight gain and feed consumption per unit weight gain. Their carcasses contained greater quantities of lean meat and similar quantities of rind, bone and fat than Landrace at comparable weights, but they exhibited a variable tendency to poorer meat quality. LW × (L × P) and LW × (P × L) carcasses at 91 kg live weight were shorter than Landrace; 4% and 14% of pigs in trials 1 and 2 respectively were less than the currently acceptable length of bacon pigs (775 mm). (H × P) × LW and (H×P)×L carcasses at this weight were much shorter; 34% and 38% respectively were less than 775 mm.

Meat production from pigs which have farrowed. 2. Carcass characteristics

1975 ◽  
Vol 20 (1) ◽  
pp. 123-131 ◽  
Author(s):  
P. H. Brooks ◽  
D. J. A. Cole ◽  
W. J. N. Jennings
Keyword(s):  
Young Adult ◽  
Meat Quality ◽  
Adult Female ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Control Group ◽  
Meat Production ◽  
Large White ◽  
Treatment Groups ◽  
Significant Difference

SUMMARYThe carcass characteristics of young adult female pigs (gilts) slaughtered after weaning their first litters have been investigated using three groups of 19 Landrace × (Landrace×Large White) gilts. In two treatment groups gilts were mated at their pubertal oestrus and suckled their piglets for 5 to 11 and 35 to 42 days respectively. These gilts were slaughtered on average 10 days after weaning. A third control group consisted of unmated gilts slaughtered at 118 kg live weight.There was no significant difference in the killing-out percentage for the three groups. The carcasses of the gilts which farrowed contained significantly less fat (P<0·001) than those of the unmated controls. The carcasses of the farrowed gilts had significantly lighter middle sections (P<0·001) and significantly heavier shoulders (P<0·001) than the controls.Despite the variations in tissue yield and distribution, the yield of prime joints for the gilts which had farrowed was only 0·62 percentage units less than that of the controls.No commercially significant variations between groups in meat quality were observed.

PHOSPHORYLATION COUPLED TO THE OXIDATION OF SULFITE AND 2-MERCAPTOETHANOL IN EXTRACTS OF THIOBACILLUS THIOPARUS

1967 ◽  
Vol 13 (7) ◽  
pp. 873-884 ◽  
Author(s):  
E. A. Davis ◽  
E. J. Johnson
Keyword(s):  
Electron Donor ◽  
Adenosine Monophosphate ◽  
Adenosine Diphosphate ◽  
High Energy ◽  
High Energy Phosphate ◽  
Thiobacillus Thioparus ◽  
Ph Values ◽  
Cell Extracts ◽  
Endogenous Level ◽  
Sulfite Oxidation

The effect of 10−4 M 2, 4-dinitrophenol (DNP) on the production of high energy phosphate bonds during sulfite and 2-mercaptoethanol (2-ME) oxidation by cell extracts of Thiobacillus thioparus was determined. Phosphorylation was measured indirectly by14CO2fixation and directly by32PO4esterification. DNP-sensitive phosphorylation was demonstrated by coupling sulfite oxidation with the concomitant phosphorylation of adenosine monophosphate (AMP) to14CO2fixation beginning with ribose-5-phosphate. Esterification of32PO4was measured at pH values of 6.4, 7.2, and 8.0 with AMP and adenosine diphosphate (ADP) as the phosphate acceptor and sulfite as the electron donor. The optimal pH for the greatest DNP-sensitive phosphorylation was 7.2 with AMP. DNP at 10−4 M significantly reduced32PO4esterification at all pH values tested and with the three ADP concentrations employed. Maximum DNP-sensitive phosphorylation of ADP was demonstrated with 5 μmoles of ADP at pH 7.2. The maximum P:O ratio was 0.13. With 2-ME as the nonphysiological electron donor and AMP as the phosphate acceptor, no phosphorylation above the endogenous level was measured at the three pH values tested. With ADP as the phosphate acceptor and 2-ME as the electron donor,32PO4esterification significantly above the endogenous level was demonstrated at pH 6.4 with 5 μmoles of ADP; this phosphorylation was sensitive to 10−4 M DNP.

The influence of food intake and allyl trenbolone administration during lactation on plasma steroid concentrations and the reproductive performance of multiparous sows

1994 ◽  
Vol 59 (1) ◽  
pp. 111-118 ◽  
Author(s):  
A. N. Costa ◽  
M. A. Varley
Keyword(s):  
Food Intake ◽  
Reproductive Performance ◽  
Post Partum ◽  
Plasma Concentrations ◽  
Live Weight ◽  
High Energy ◽  
Food Level ◽  
Large White ◽  
Influence Of Food ◽  
High Level

AbstractAn experiment was made to examine the effects of food intake and an orally active progestagen on plasma steroid concentrations and subsequent reproductive performance of multiparous sows. Thirty-five multiparous Landrace × Large White sows were assigned to one of four treatments immediately after parturition. Treatment H-AT sows were offered a high level of food intake throughout lactation: 3·5 kg of a diet containing 160 g/kg dry matter (DM) of crude protein and 13 MJ digestible energy per kg DM given twice daily. Treatment H+AT sows were offered the same food intake as H-AT sows and in addition they were given 20 mglday of allyl trenbolone (AT) mixed with the morning feed. Treatment L-AT sows were given 1·5 kg of the same diet offered twice daily during lactation and treatment L+AT sows were also offered this lower level of food intake and given AT. The respective levels of food intake were offered to sows from the 1st day of lactation onwards until weaning at 21 days post partum. Litter weights at weaning were influenced significantly by feeding level (P < 0·001) and also by AT administration (P <0·05). Sows on the high level of feeding had the heaviest litters and food-restricted sows had the lightest litters. AT treatment depressed litter weight at weaning. There was no effect of food level or AT on the plasma concentrations of progesterone or oestrogens during lactation. There was a highly significant (P <0·001) difference in mean plasma oestrogen concentration between high (H-AT and H+AT) and low (L-AT and L+AT) fed groups during early pregnancy in the subsequent cycle. Sows given a combination of high energy in lactation and AT (H+AT) exhibited shorter intervals from weaning to oestrus than both groups of food-restricted (L-AT and L+AT) sows fP <0·01) but treatment had no significant effect on either the farrowing rate or on the subsequent litter size. It is concluded that despite significant changes in the live weight and condition of sows and changes in steroid hormone concentrations due to food intake and the administration of allyl trenbolone, there were no significant effects on reproductive performance.

The effects of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses

1996 ◽  
Vol 63 (3) ◽  
pp. 487-496 ◽  
Author(s):  
J. A. García-Macías ◽  
M. Gispert ◽  
M. A. Oliver ◽  
A. Diestre ◽  
P. Alonso ◽  
...  
Keyword(s):  
Meat Quality ◽  
Weight Distribution ◽  
Live Weight ◽  
Carcass Composition ◽  
Large White ◽  
White Line ◽  
Slaughter Weight ◽  
Longissimus Dorsi Muscle ◽  
Exudative Meat ◽  
Lean Weight

AbstractCarcass and meat quality traits were studied in 94 barrows of known HAL-1843 genotype (homozygote - - and heterozygote - +) from three crosses slaughtered at 90 kg and 120 kg live weight. Crosses A and B were produced from sires of which 0·5 of the genes were from a heavy-muscled × Large White line and 0·5 from pure Pietrain (A) or Duroc (B). Sows for both A and B were from a hyperprolific Large White × Landrace line and this latter line produced the pigs for cross C (control). The carcasses from cross A which were sired from boars having 0·75 of their genotype from heavy-muscled genetic lines had higher killing-out proportion, better conformation scores, greater loin depth and loin area, less carcass length and bone content, and greater lean proportion compared with cross C. The carcasses from cross B, with roughly 0·25 of Duroc genes had a significantly higher backfat thickness than either cross A or C. However their composition was not significantly different from C, since the higher backfat was counter-balanced by their better conformation. Carcass and lean weight distribution was more favourable in crosses A and B, which had significantly higher economic yields than cross C. The halothane genotype did not have a significant effect on fatness and carcass composition, although the heterozygote showed a significantly greater muscle depth. In addition, no significant effect of the halothane gene on carcass and lean weight distribution was observed. In relation to the light group of carcasses (72·8 (s.e. 4·4) kg), the heavy group (100·1 (s.e. 2·7) kg) had greater killing-out proportion, better conformation, longer carcasses, higher fatness and greater loin depth and area. These genetic lines showed a 9·6 g/kg increase in fat and a 6·1 g/kg decrease in lean for every 10 kg of increasing slaughter weight. With the slaughter weight increase the longissimus dorsi muscle became less pale due to a higher muscle pigment concentration, and the backfat had a higher proportion of oleic and lower proportion of linoleic and palmitic fatty acids. The halothane genotype had a significant effect on meat quality. The heterozygote produced much paler, softer and more exudative meat. However, the effect of cross and carcass weight was not significant for meat quality measurements determining pale, soft and exudative meat.

Exercise hyperthermia as a factor limiting physical performance: temperature effect on muscle metabolism

1985 ◽  
Vol 59 (3) ◽  
pp. 766-773 ◽  
Author(s):  
S. Kozlowski ◽  
Z. Brzezinska ◽  
B. Kruk ◽  
H. Kaciuba-Uscilko ◽  
J. E. Greenleaf ◽  
...  
Keyword(s):  
Adverse Effect ◽  
Muscle Metabolism ◽  
Creatine Phosphate ◽  
High Energy ◽  
High Energy Phosphates ◽  
Glycogen Depletion ◽  
Heavy Exercise ◽  
High Energy Phosphate ◽  
Glycolytic Intermediates ◽  
Temperature Equilibrium

The muscle contents of high-energy phosphates and their derivatives [ATP, ADP, AMP, creatine phosphate (CrP), and creatine], glycogen, some glycolytic intermediates, pyruvate, and lactate were compared in 11 dogs performing prolonged heavy exercise until exhaustion (at ambient temperature 20.0 +/- 1.0 degrees C) without and with trunk cooling using ice packs. Without cooling, dogs were able to run for 57 +/- 8 min, and their rectal (Tre) and muscle (Tm) temperatures increased to 41.8 +/- 0.2 and 43.0 +/- 0.2 degrees C, respectively. Compared with noncooling, duration of exercise with cooling was longer by approximately 45% while Tre and Tm at the time corresponding to the end of exercise without cooling were lower by 1.1 +/- 0.2 and 1.2 +/- 0.2 degrees C, respectively. The muscle contents of high-energy phosphates (ATP + CrP) decreased less, the rate of glycogen depletion was lower, and the increases in the contents of AMP, pyruvate, and lactate as well as in the muscle-to-blood lactate ratio were smaller. The muscle content of lactate was positively correlated with Tm. The data indicate that with higher body temperature equilibrium between high-energy phosphate breakdown and resynthesis was shifted to the lower values of ATP and CrP and glycolysis was accelerated. The results suggest that hyperthermia developing during prolonged muscular work exerts an adverse effect on muscle metabolism that may be relevant to limitation of endurance.

scholarly journals Comparison of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs

2010 ◽  
Vol 81 (4) ◽  
Author(s):  
L.C. Hoffman ◽  
P. Fisher
Keyword(s):  
South Africa ◽  
Meat Quality ◽  
Drip Loss ◽  
Western Cape ◽  
Post Mortem ◽  
Energy Reserves ◽  
Road Transportation ◽  
Large White ◽  
Ambient Temperatures

Information on the effect of road transportation conditions and lairage times on the meat quality of pork under South African conditions is very sparse. In this investigation, the effects of 2 road conditions (rough road with frequent stops -A; smooth road, few stops - B) and 2 lairage holding periods (2 h and 24 h) on the physical meat quality attributes of commercially produced pigs during summer (ambient temperatures >30 °C) in the Western Cape (South Africa) were investigated. Pig meat from pigs transported on a road that caused more stress (A), had lower pH45 (measured 45 min post mortem) values after 2 h lairage than pigs transported over a smoother road. Pigs B had a lower muscle pH24 (measured 24 h post mortem) than group A, indicating that they had more glycogen reserves available for post mortem glycolysis. Road conditions A were more stressful resulting in a higher incidence of PSE pork, as shown by the percentage drip loss and the L* values. When the lairage period was increased to 24 h prior to slaughter, pigs transported under road conditions A had time to replenish their energy reserves and thepH45, drip loss and L* values were within an acceptable range. However, pigs transported under road conditions B had lower pH45 and higher pH24 values, indicating that the lairage period was too long and that energy reserves were depleted in order to adapt to the stressful conditions. Results from this investigation indicate that improvement of the transport/road conditions will result in better pork quality.

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