The effect of breed on calpastatin isoforms and longissimus shear force in pigmeat

1999 ◽  
Vol 1999 ◽  
pp. 194-194 ◽  
Author(s):  
P.L. Sensky ◽  
T. Parr ◽  
R.G. Bardsley ◽  
P.J. Buttery ◽  
C. C. Warkup
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carotid Arteries ◽  
Enzyme System ◽  
Carcass Weight ◽  
Quality Traits ◽  
Large White ◽  
Inhibitory Component ◽  
Pig Breeds ◽  
Livestock Species

The calpain enzyme system plays an important role in the proteolytic events leading to the conversion of muscle to meat in livestock species. Increasing evidence suggests that calpastatin, the inhibitory component of the system, correlates negatively with tenderness in beef and pigs (Koohmaraieet al., 1995; Senskyet al., 1998). In this study, the immunoreactivity of calpastatin in three pig breeds with different meat quality traits have been measured.Thirty-six female pigs, comprising equal numbers of Duroc (D), Large White (LW) and Duroc x Large White (50:50 DxLW) breeds were reared under identical conditions at a commercial pig unit and slaughtered at a commercial slaughterhouse on the same day by electrical stunning and severance of the carotid arteries. Carcass weight, backfat thickness, pH45and pHuwere all monitored.

Differences in meat quality and the calpain enzyme system in pigs supplied by 4 different commercial production units

1999 ◽  
Vol 1999 ◽  
pp. 193-193
Author(s):  
P.L. Sensky ◽  
T. Parr ◽  
G.P. Scothern ◽  
R.G. Bardsley ◽  
P.J. Buttery ◽  
...  
Keyword(s):  
Meat Quality ◽  
Enzyme System ◽  
Commercial Production ◽  
Inhibitory Component ◽  
Livestock Species ◽  
Conditioning Period ◽  
Normal Conditioning ◽  
Calpain System

The calpain enzyme system plays an important role in the proteolytic events leading to the conversion of muscle to meat in livestock species. Evidence in beef has shown that the levels of calpastatin, the inhibitory component of the system, measured 24 h after slaughter can be used to predict the degree of tenderisation achieved at the end of the normal conditioning period (Koohmaraieet al., 1995). In pigs there is now evidence that calpastatin levels measured within the first hour of slaughter correlate with tenderness measured after conditioning (Senskyet al., 1998). In this study we report differences in the calpain system in pigs supplied by four different commercial production units who supplied pigs with predominantly tough (A and B below) or tender meat (C and D below) in a previous study (Senskyet al., 1998).

Meat quality of Large White pig genotypes selected for components of efficient lean growth rate

1999 ◽  
Vol 68 (1) ◽  
pp. 115-127 ◽  
Author(s):  
N. D. Cameron ◽  
G. R. Nute ◽  
S. N. Brown-a2 ◽  
M. Enser ◽  
J. D. Wood
Keyword(s):  
Growth Rate ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Composition ◽  
Selection Line ◽  
Quality Traits ◽  
Large White ◽  
Lean Growth ◽  
Ad Libitum ◽  
Selection For

AbstractResponses in carcass composition and meat quality after seven generations of selection for components of lean growth rate were examined in a population of Large White pigs. There were four selection groups in the study, with divergent selection for lean growth rate on ad libitum (LGA) or restricted (LGS) feeding regimes, lean food conversion ratio (LFC) and daily food intake (DFI). In generations six and seven, two offspring from each of 10 sires, within each selection line, were to be allocated for half-carcass dissection and measurement of meat quality. There were 320 animals in the study, with 40 animals from each of the high and low selection lines and, within each selection line, two offspring per sire.Responses in carcass composition were similar in the three selection groups given food ad libitum, but rates of lean and fat growth rate differed between selection lines. Intramuscular fat content was reduced with selection for high LGA and high LFC but was increased with selection for low DFI (-1·7 and -3·2 v. 2·7 (s.e.d. 0·7) mg/g), which was unexpected given the higher carcass fat content of the low DFI line, relative to the high line (249 v. 190 (s.e.d. 7) g/kg). Muscle colour was darker, as measured by trained sensory panel assessment, in selection lines which reduced the rate of fat deposition to achieve a leaner carcass (high LFC and low DFI) but there was no response in muscle colour with selection for LGA (0·4 and 0·3 v. 0·0 (s.e.d. 0·1)). Responses in muscle shear force (5·3 v. 4·4 (s.e.d. 0·4) kg) and flavour liking (4·0 v. 4·3 (s.e.d. 0·12)) were limited to the LGA and LFC selection groups, respectively. There were no significant responses in muscle moisture content, muscle pH or myofibrillar fragmentation index, nor were there any responses in meat quality with selection on LGS. Therefore, decreasing the rate of fat deposition was associated with darker meat and increasing the rate of lean growth was associated with higher shear force. There were selection strategy specific responses in the fatty acid composition of intramuscular fat, which may have contributed to the responses in eating quality.In general, responses in meat quality were small, such that incorporation of meat quality traits in selection objectives, which are primarily focused on increasing the efficiency of lean meat production, may not be necessary. However, it would be pertinent to evaluate periodically genotypes of breeding companies for muscle quality traits.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

Associations of QTL Region Genes of Chromosome 2 with Meat Quality Traits and Productivity of the Ukrainian Large White Pig Breed

2021 ◽  
Vol 55 (1) ◽  
pp. 53-62
Author(s):  
V. N. Balatsky ◽  
Y. K. Oliinychenko ◽  
T. V. Buslyk ◽  
I. B. Bankovska ◽  
S. N. Korinnyi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Chromosome 2 ◽  
Large White ◽  
Meat Quality Traits ◽  
Large White Pig

scholarly journals Apulo-Calabrese and Crossbreed Pigs Show Different Physiological Response and Meat Quality Traits after Short Distance Transport

Animals ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 177 ◽  
Author(s):  
Gizella Aboagye ◽  
Stefania Dall’Olio ◽  
Francesco Tassone ◽  
Martina Zappaterra ◽  
Salvatore Carpino ◽  
...  
Keyword(s):  
Meat Quality ◽  
Short Distance ◽  
Blood Parameters ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Genetic Types ◽  
Alkaline Phosphate ◽  
Distance Transport ◽  
Sodium And Potassium

Despite the increasing interest in the welfare of animals during transport, very little is known on the response of local pig breeds to the transport procedures. This study aims to compare the effect of short journey on behaviour, blood parameters, and meat quality traits in 51 Apulo-Calabrese and 52 crossbreed [Duroc × (Landrace × Large White)] pigs. All the animals were blood sampled five days before delivery (basal condition) and at exsanguination for the analysis of creatine kinase, cortisol, glucose, lactate, albumin, albumin/globulin, total protein, urea, creatinine, aspartate aminotransferase (AST), alanine aminotransferase, alkaline phosphate, sodium, and potassium. Post mortem pH, color, drip loss, cooking loss, and Warner-Bratzler shear force were measured at different times in longissimus thoracis samples. Univariate and multivariate analyses showed that glucose, albumin/globulin, urea, and AST at exsanguination were influenced by the genetic type. Apulo-Calabrese showed the highest increase in blood values of lactate, creatinine, sodium and potassium after the short distance transport. Behavioural occurrences were similar in both genetic types during unloading and lairage. Small differences were observed for meat quality although significantly higher a* and lower L* were found in Apulo-Calabrese pigs, showing meat with a deeper red colour than crossbreeds.

scholarly journals The Population Structure and Selection Signal Analysis of Shenxian Pigs Based on Genome Resequencing Technology

2021 ◽  
Author(s):  
Diao Liu ◽  
Chunlian Lu ◽  
Shang Li ◽  
Mengyu Jia ◽  
Yutao Miao ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Meat Quality ◽  
Genetic Relationships ◽  
Animal Husbandry ◽  
Hebei Province ◽  
Whole Genome ◽  
Genome Resequencing ◽  
Large White ◽  
Bioinformatics Analyses ◽  
Pig Breeds

Abstract Shenxian pigs are the only local black pig of Hebei Province, and were listed in the Genetics of Livestock and Poultry Resources of China in 2016. This breed of pig is considered to be a valuable local pig germplasm genetic resource in China. When compared with other introduced pig breeds, the Shenxian pig breed is characterized with early sexual maturity, short oestrus intervals, large litter sizes, and good meat quality, which are all of good research significance. However, the Shenxian pig variety was previously declared extinct in 2004 due to the introduction of a large number of foreign pig breeds. In order to preserve and study the Shenxian pig breed, the Hebei Zhengnong Animal Husbandry Co., Ltd. was established in Hebei Province for the purpose of preserving the purified Shenxian pig strain. In the present study, in order to understand the genetic variations of Shenxian pigs, identify selected regions related to superior traits, and accelerate the breeding processes of Shenxian pigs, the whole genome of the Shenxian pigs was resequenced and compared with that of large white pigs. The goal was to explore the germplasm characteristics of Shenxian pigs.The results obtained in this research investigation revealed that the genetic relationships of the Shenxian pig breed were complex, and that sub-populations could be identified within the general population. A total of 23M SNP sites were obtained by whole genome resequencing, and 1,509 selected sites were obtained via bioinformatics analyses. It was determined after annotation that a total of 19 genes were enriched in three items of bioengineering, molecular function, and cell composition.During this research investigation, the aforementioned 19 genes were subjected to GO and KEGG analyses. Subsequently, the candidate genes related to cell proliferation were obtained (DMTF1 and WDR5), which were considered to possibly be related to the slow growth and development of Shenxian pigs. In addition, the candidate genes related to lactation were obtained (CSN2 and CSN3). However, no genes related to meat quality traits were successfully screened.

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

scholarly journals Microstructure of Longissimus Lumborum Muscle and Meat Quality of Native Polish Pig Breeds: Złotnicka Sp Otted and Puławska

2016 ◽  
Vol 16 (4) ◽  
pp. 1199-1210 ◽  
Author(s):  
Joanna Bogucka ◽  
Wojciech Kapelański
Keyword(s):  
Meat Quality ◽  
The Other ◽  
Type I ◽  
Large White ◽  
Pig Breeds ◽  
Longissimus Lumborum ◽  
Fattening Pigs

Abstract In 50 fattening pigs representing two Polish native breeds: 24 Złotnicka Spotted, 10 Puławska and 16 F1 ♀ (Polish Large White × Polish Landrace) × F1 ♂ (Duroc × Pietrain) crosses microstructure of muscle, carcass and meat quality were studied. Puławska pigs had the thickest backfat, but the loin eye area was smaller only in comparison to crossbreds. Compared to the Puławska breed, the meat of Złotnicka Spotted pigs was darker, which was associated with a greater percentage of type I fibres and a smaller percentage of type IIB fibres. Puławska pigs distinguished themselves from the other groups under study by the greatest density of fibres per mm2. Smaller diameter of type IIA and IIB fibres and higher total number of fibres were found in Puławska breed pigs compared to Złotnicka Spotted, despite the absence of differences in the loin eye area. Smaller thickness of the fibres favourably affects meat quality, and might be considered an indicator of a delicate structure of meat.

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