Effects of Beta Agonist GAH/034 on Carcass Composition and Meat Quality in Pigs

1987 ◽  
Vol 1987 ◽  
pp. 61-61
Author(s):  
J D Wood ◽  
A J Brown ◽  
M J Kilpatrick ◽  
J E Bushell
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Carcass Composition ◽  
Beta Agonist ◽  
The Novel ◽  
Large White ◽  
Intermuscular Fat ◽  
Meat Species

There has been recent interest in all the red meat species in a group of compounds known as β-agonists which reduce the proportion of fat in the carcass when added to the diet. In this work the effects of the novel Glaxo compound GAH/034 are reported.Sixty crossbred (Large White x Landrace) gilts from 16 litters were used. From 25 to 80 kg live weight, 2 groups of 10 were fed a control diet (C) containing 13 MJDE and 190g crude protein/kg. Four treatment (T) groups of 10 were fed the same diet containing 4 ppm GAH/034. All groups were fed on the same time-based feeding scale which allowed 1.2 kg/pig/d at 25 kg Increasing by 0.2 kg/d each week to an upper limit of 3.0 kg/day. All pigs were fed the control diet for four days before slaughter at the IFR abattoir at 80 kg live weight after which a range of carcass and meat quality tests were applied. Half the pigs were fully dissected into lean, bone, skin, subcutaneous fat and intermuscular fat.

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

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.

Comparison of seven ultrasonic techniques for in vivo estimation of beef carcass composition with special reference to performance testing

1990 ◽  
Vol 51 (3) ◽  
pp. 489-495 ◽  
Author(s):  
S. J. Porter ◽  
M. G. Owen ◽  
S. J. Page ◽  
A. V. Fisher
Keyword(s):  
Subcutaneous Fat ◽  
Performance Testing ◽  
Live Weight ◽  
Carcass Composition ◽  
Time Interval ◽  
Velocity Of Sound ◽  
Subjective Assessments ◽  
Intermuscular Fat ◽  
Ultrasonic Techniques

ABSTRACTForty-nine bulls, 27 Limousin × Friesian and 22 Charolais × Friesian, were evaluated and slaughtered in four batches of about equal size over 4 weeks. Each batch was of one breed. Age, live weight at evaluation and subjective assessments of fatness and conformation were recorded together with fat and muscle measurements by the Delphi, Meritronics, Scanogram, Vetscan, Kaijo Denki, Warren and the Velocity of Sound ultrasonic machines. Experienced operators were used to assess the performance of machine/operator combinations likely to be achieved in bull performance testing in the field. Fat thicknesses and areas, and m. longissimus areas were taken at the 10th rib and 13th rib, and 3rd lumbar regions by most machines. For the Delphi and Meritronics machines, fat thicknesses only were taken; for the Velocity of Sound machine, time interval measurements and anatomical distances were taken at the shoulder, mid back, lumbar and hind limb regions. The left side of each carcass was fully separated into lean, subcutaneous fat, intermuscular fat, bone and waste. All measurements were examined as potential predictors of carcass composition in step-wise regression in a model which included week of evaluation, breed and live weight at evaluation as the first independent variable. On the whole, scanning machines had a higher precision than A-mode machines, with the Velocity of Sound machine achieving the highest precision for carcass lean (g/kg) (residual s.d. = 13·0) and fat (g/kg) (residual s.d. = 14·1). None of the linear and area measurements taken on the carcass achieved the degree of precision of the Velocity of Sound, Scanogram and Vetscan machines.

Growth, carcass characteristics and meat quality of rabbits given maize ears or maize plant

2006 ◽  
Vol 82 (5) ◽  
pp. 731-737
Author(s):  
M. Pla ◽  
M. Martínez ◽  
C. Cervera
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Point Of View ◽  
Maize Plant ◽  
Control Group ◽  
Intermuscular Fat ◽  
Group 2

AbstractThree hundred young rabbits were divided into three groups at weaning and given ad libitum a control diet (C), or an experimental diet in which 0·20 of control diet was substituted by maize ear (E) or by whole maize plant (P) in order to examine their effects on fattening rabbits performance, carcass characteristics and meat quality. No significant differences were found in live-weight gain (45 g/day) or in food intake between diets but food conversion ratio was higher in the P group (2·4 g dry matter (DM) per g gain) than in E group (2·2 g DM per g gain). The rate of mortality was similar in the three groups. No differences between groups on live weight (2152 g) or in the digestive tract weight (437 g) were found and the dressing yield was similar in the three groups. At constant carcass weight, the carcasses of rabbits of the P group had lesser lumbar circumference and higher length to circumference ratio (P<0·0001) than of the C or E groups. No differences were found in the weights of liver or thoracic viscera, but kidneys of rabbits of P group were lighter than of the C or E groups. No differences between groups were found in the weights of scapular fat, perirenal fat, forelegs or thoracic cage, but the loin of rabbits of P group was heavier (291 v. 286 g) than in the other groups. Meat of rabbits P had higher L* and b* parameters of colour and higher water-holding capacity (P=0·003) but the meat of rabbits of the control group had less lipids (31 v. 36 g/kg meat) and more moisture (739 v. 735 g/kg meat) than of the experimental groups. The proportion of protein was higher in E group than in P group. Intra and intermuscular fat of hind leg meat from rabbits ‘maize’ substituted was more monounsaturated than control rabbits (34·2 v. 32·5 g·100 g lipids) and had lesser saturated: monounsaturated ratio (1·2 v. 1·3) indicating a more desirable meat from a nutritional point of view, but had less n-3 fatty acid content. Loin meat of the rabbits given E and P diets seems more tender than one fed conventionally (10·4 v. 11·4 kg) and meat of the rabbits ‘whole maize plant’ had more grass flavour (P=0·009) which is a positive factor for acceptability of consumers.

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.

Quantitative anatomical studies of the composition of the pig at 50, 68 and 92 kg. carcass weight I. Experimental material and methods

1962 ◽  
Vol 59 (2) ◽  
pp. 207-214 ◽  
Author(s):  
A. Cuthbertson ◽  
R. W. Pomeroy
Keyword(s):  
Weight Loss ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Average Weight ◽  
Large White ◽  
Anatomical Studies ◽  
Fat Deposits ◽  
Intermuscular Fat ◽  
Dissection Technique

1. The object of the experiment was to make a detailed investigation of the carcass composition of Large White hogs at 68, 91 and 118 kg. live weight (i.e. 50, 68 and 92 kg. carcass weight). Ten hogs were dissected at each stage.2. A dissection technique suitable for this investigation is described, involving the dissection of one side into individual bones and muscles, subcutaneous and intermuscular fat deposits, skin, tendon, glands and blood vessels. Some possible modifications of the method for future investigations are also discussed.3. The complete dissection of one side took approximately 110 man-hours and the average weight loss in dissection was 0·798%.

scholarly journals Feedlot performance, carcass composition and pork quality from entire male and female Landrace and Large White market-weight pigs

1991 ◽  
Vol 71 (1) ◽  
pp. 29-42 ◽  
Author(s):  
A. P. Sather ◽  
S. D. M. Jones ◽  
S. Joyal
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Live Weight ◽  
Carcass Composition ◽  
Quality Traits ◽  
Feed Conversion ◽  
Feedlot Performance ◽  
Improvement Program ◽  
Large White ◽  
Meat Quality Traits

A total of 80 pigs, representing Large White and Landrace boars and gilts were slaughtered at an average live weight of 92.3 kg (80.5 – 102.5 kg). Boars were housed in groups of five pigs per pen, and were individually fed to appetite twice daily for a period of 45 min. Gilts were housed in groups of 12 pigs per pen. The diet consisted of 21% crude protein with 3300 kcal kg−1 digestible energy. Carcasses were weighed on the slaughter floor and cooled at 1 °C for 24 h prior to dissection of the left side into fat, bone and lean. There were no significant breed-by-gender interactions for growth, carcass and meat quality traits. These pigs had low average backfat, when measured ultrasonically according to Canadian Swine Improvement Program standards on the live pig (gilts 12.3 mm, boars 10.1 mm), high average daily gain (ADG: gilts 880, boars 940 g d−1) and low age adjusted to 90 kg (gilts 148, boars 145 d). Large White boars had a lower feed conversion ratio (2.18 vs. 2.32, P = 0.015) and less feed intake per day (2.05 vs. 2.14 kg d−1P = 0.020) than did Landrace boars. There were no significant differences in dissected lean yield between breeds (P = 0.389) or genders (P = 0.148). However, gilts had greater carcass grade fat and greater lean depth measurements than did boars, such that both genders had a predicted lean yield of 51.8%. Gilts (40.8 cm2) had a larger (P < 0.001) longissimus dorsi area than boars (38.0 cm2). There were no breed effects on the lean content of the four major cuts (P = 0.20), but boars had less fat (P = 0.01) and more bone than gilts (P < 0.01). There were few consistent differences in subjective or objective meat quality traits (i.e. color, drip loss) among breeds or genders. Boars had muscle with greater moisture than gilts (P < 0.001) as well as softer fat (P = 0.016). Thus, it appears possible to produce pork of high quality from lean animals and that lean boars efficiently produce carcasses of equivalent yield and quality to carcasses produced by lean gilts. Key words: Swine, boar, carcass composition, meat quality, Landrace, Large White

scholarly journals Effects of Supplementing Crude Glycerin in Concentrated Diet and Castration on Carcass Characteristics and Meat Quality of Thai Native x Anglo Nubian Goats

2017 ◽  
Vol 16 (7) ◽  
pp. 477-486
Author(s):  
Anneke ANNEKE ◽  
Chaiyawan WATTANACHANT ◽  
Saowakon WATTANACHANT
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Crude Glycerin ◽  
Fat Percentage ◽  
Intact Male ◽  
Randomized Design

The effects of feeding concentrate diet containing crude glycerin supplementation and castration on carcass composition and meat quality of Thai Native x Anglo-Nubian (TN-AN) goats were investigated. Twenty TN-AN goats at the age of 12 months old with 24.75±1.33 kg initial live weight were allotted into a 2x2 factorial arrangement in completely randomized design when factor A was assigned for sexes (intact and castrated male) and factor B was assigned for 2 types of concentrate diet (control diet and diet supplemented with 10 % crude glycerin). Goats were intensively raised in individual pens with ad libitum water and Atratum grass (Paspalum atratum), while 2 % of concentrate diets was provided. After 90 days of feeding, 3 goats from each treatment combination were randomly sampled and sacrificed for further examination. From the study, castrated male goats had significantly higher slaughter and carcass weight, carcass fat percentage and chemical fat percentage than those of the intact males (P < 0.01). In addition, muscle from castrated male goats was more tender and lighter in color as compared with intact male goats (P < 0.01). Goats receiving a diet with extra glycerin had significantly higher weight at slaughter, warm carcass weight, carcass fat, and chemical fat percentages than those on the control diet. Therefore, it could be concluded that feeding goats with a diet of 10 % supplementary glycerin and castration could lead to better slaughter and warm weight, whereas a higher fat content in the carcass and muscle are observed.

Genetic relationships between predicted and dissected carcass composition in Scottish Blackface sheep

1994 ◽  
Vol 59 (3) ◽  
pp. 421-427 ◽  
Author(s):  
S. C. Bishop
Keyword(s):  
Genetic Relationships ◽  
Genetic Correlations ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Carcass Composition ◽  
Strongly Correlated ◽  
Intermuscular Fat ◽  
Ram Lambs ◽  
Highly Correlated ◽  
Lean Weight

Carcass composition was measured on 133 Blackface ram lambs from a flock divergently selected for predicted carcass lean proportion. Prediction equations for different carcass components were developed using combinations of live weight and ultrasonic backfat and muscle depth. Both carcass lean and carcass fat proportion were best predicted using only live weight and fat depth, and a genetic transformation of the equation predicting carcass lean proportion was highly correlated (genetic correlation = 0·97) with the index on which the sheep were selected. Weights of carcass tissues were more accurately predicted than proportions. Lean weight was best predicted using live weight and muscle depth, and the weights of different fat components were best estimated using live weight, muscle depth and fat depth.The equations predicting carcass lean proportion, carcass fat proportion, lean mass and fat mass had heritabilities of 0·29, 0·27 0·20 and 0·23, respectively. Heritabilities for carcass lean and carcass fat proportions, and the subcutaneous and intermuscular fat components were 0·43, 0·48, 0·24 and 0·49, respectively. Genetic correlations of the equation predicting carcass lean proportion with lean and fat proportions were 0·52 (s.e. 0·21) and –0·45 (s.e. 0·22), respectively. The same correlations for the equation predicting carcass fat proportion were –0·47 (s.e. 0·22) and 0·57 (s.e. 0·21). The equations predicting carcass lean and fat proportions were strongly correlated with subcutaneous fat proportion but weakly genetically correlated with intermuscular fat proportion.

A comparison of the live-weight changes, nitrogen retention and carcass composition of pregnant and non-pregnant gilts

1966 ◽  
Vol 8 (3) ◽  
pp. 391-400 ◽  
Author(s):  
F. W. H. Elsley ◽  
D. M. Anderson ◽  
I. McDonald ◽  
R. M. MacPherson ◽  
R. Smart
Keyword(s):  
Dry Matter ◽  
Alimentary Tract ◽  
Reproductive Tract ◽  
Subcutaneous Fat ◽  
Nitrogen Retention ◽  
Live Weight ◽  
Carcass Composition ◽  
Weight Changes ◽  
Intermuscular Fat ◽  
The Difference

1. Twelve gilts, six pregnant and six non-pregnant, were each given a daily ration of 2.2 kg. for a 110-day period.2. Live-weight gain during this period was 53 kg. for the pregnant animals compared with 23 kg. for the non-pregnant animals.3. Apparent digestibility of nitrogen and dry matter and the energy of digested feed did not differ significantly between the pregnant and non-pregnant animals.4. Daily nitrogen retention was on average 9·2% higher for the pregnant animals, the difference between the two groups becoming progressively greater during the trial.5. Highly significant differences were found in pre-slaughter live-weight, weight of reproductive tract and weight of mammary region. The difference in the weight of free draining blood was also significant. No difference was found in the weight of alimentary tract, visceral organs, head or decapitated carcass.6. The carcasses of the pregnant animals contained less subcutaneous fat plus skin and more intermuscular fat plus muscle than those of the non-pregnant animals. The weights of bone did not differ.

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