scholarly journals Effect of ractopamine on physicochemical characteristics and collagen solubility in finishing pigs

2018 ◽  
Vol 192 ◽  
pp. 03054
Author(s):  
Chanporn Chaosap ◽  
Krongkaew Kaewthaworn ◽  
Ronachai Sitthigripong ◽  
Panneepa Sivapirunthep ◽  
Kamon Chaweewan
Keyword(s):  
Shear Force ◽  
Glycogen Content ◽  
Physicochemical Characteristics ◽  
Average Weight ◽  
Chemical Compositions ◽  
Finishing Pigs ◽  
Large White ◽  
Insoluble Collagen ◽  
A Value ◽  
Crossbred Pigs

The objective of this study was to investigate physicochemical characteristics and collagen solubility of pigs fed with dietary ractopamine (RAC) during finishing period. Thirty of three-way crossbred pigs (Large White × Landrace × Duroc) with an initial bodyweight (BW) of 18.0 ± 0.5 kg were randomly assigned to one to three dietary RAC inclusions (0, 20, or 40 mg/kg) fed during finishing period (60-100 kg BW). Each group consisted of five gilts and five barrows. After 109 day of raising period, all pigs were slaughtered at the average weight of 100 kg. Longissimus dorsi muscle (LD) was taken from each carcass after overnight chill and analyzed for physical characteristics, chemical composition, and collagen solubility. The LD from pigs fed 40 mg/kg of RAC had lower a* value (p < 0.01) than others. Pigs fed with 40 mg/kg of RAC had higher Warner-Bratzler shear force (p < 0.05) than pigs fed without RAC. Pigs fed with dietary RAC had lower glycogen content than control (p < 0.01). While other chemical compositions and collagen solubility of LD were not affected by dietary RAC (p > 0.05). Gilts had larger muscle fibers (p < 0.01), lower glycogen content (p < 0.05), higher content of insoluble collagen (p < 0.05), total collagen (p = 0.054), and collagen solubility (p = 0.054) than barrows.

scholarly journals PERFORMANCE AND CARCASS CHARACTERISTICS OF FINISHING PIGS FED RAW OR EXTRUDED FULL-FAT SOYA BEANS RATIONS IN HUMID LOWLAND TROPICS

2021 ◽  
Vol 22 (1) ◽  
pp. 64-67
Author(s):  
H. A. FASHINA-BOMBATA ◽  
O. O. TEWE
Keyword(s):  
Body Weight ◽  
Carcass Traits ◽  
Carcass Characteristics ◽  
Soya Bean ◽  
Finishing Pigs ◽  
Large White ◽  
Swine Diets ◽  
Crossbred Pigs

Sixteen Landracex Large White crossbred pigs  averaging 56 kg body weight were used in a study to uvestigate the effects of feeding raw full-fat soyu bean (RSB) rations on the performance of pigs in humid lowland tropics. Raw full-lat soya bean was used to replace extruded full-fat soyabean at 33, 67 and 100% in finishing swine diets having 16% C.P. and 2800 kcal/kgME and fed ad lib. ADG was reduced by the addition of RSB to the diets (P>0.05). However, FE was improved (P>0.05) when 67 over (P>0.05) when 67 and 100% RSB were added to the diets. RSB significantly (P<0.05) affected backfat deposition and percent lean cut of the carcass. Other carcass traits were not affected. 

scholarly journals PSII-22 Comparison of the meat quality traits of crossbred pigs and the Large Black pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 241-242
Author(s):  
Yongjie Wang ◽  
Keshari Thakali ◽  
Sarah Shelby ◽  
Jason Apple ◽  
Yan Huang
Keyword(s):  
Meat Quality ◽  
Genomic Diversity ◽  
Longissimus Dorsi ◽  
Rna Seq ◽  
Longissimus Dorsi Muscle ◽  
A Value ◽  
Dorsi Muscle ◽  
Body Weights ◽  
C Value ◽  
Crossbred Pigs

Abstract The purpose of this study was to compare the meat quality and genomic differences between cross-bred commercial pig (CP) and domestic Large Black pig (BP). Seven cross-bred commercial pigs and eight British Large Black pigs were assigned to CP group and BP group, with initial mean body weights of 18.82±1.412 kg for CP group and 23.31±1.935 kg for BP group, P = 0.061, and fed ad libitum. The final BW of the CP at d101 was similar to the BP (130.0±8.16 kg vs. 121.1±2.80 kg, P = 0.132). However, the BP group took 108 days to reach the final BW. The ADG in the CP was higher than BP (1.102±0.0599 kg vs. 0.905±0.0138 kg, P = 0.003). The hot carcass weight of CP was higher (P &lt; 0.01) than BP, but the backfat of BP was higher (P &lt; 0.01) than CP. The a* value of CP was higher (P &lt; 0.05) than BP, and the c* value of CP was tended to be higher (P &lt; 0.10) than BP. However, the h value of BP was higher (P &lt; 0.05) than CP. The longissimus dorsi muscle fat content of BP was higher (P &lt; 0.05) than CP. For the fatty acid composition, the SFA and MUFA of BP were higher (P &lt; 0.05) than CP, but the PUFA of CP was higher (P &lt; 0.05) than BP. The metmyoglobin content of CP was tended to be higher (P &lt; 0.10) than BP. For the meat metabolism, the oxygen consumption of longissimus dorsi muscle of BP was higher (P &lt; 0.01) than CP. The RNA-Seq data showed that the expression of the genes related to lipid metabolism is higher in BP (fold change &gt; 3, P &lt; 0.05). To conclude, BP has higher meat quality, while CP has its advantages in growth performance. And the differences between these two breeds may due to the genomic diversity.

scholarly journals 242 Effect of trucking distance on sale price of beef calf and feeder cattle lots sold through video auctions from 2010 through 2018

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 10-11
Author(s):  
Esther D McCabe ◽  
Mike E King ◽  
Karol E Fike ◽  
Maggie J Smith ◽  
Glenn M Rogers ◽  
...  
Keyword(s):  
Multiple Regression ◽  
Regression Models ◽  
Average Weight ◽  
Sale Price ◽  
Feeder Cattle ◽  
A Value ◽  
Multiple Regression Models ◽  
Determine Effect

Abstract The objective was to determine effect of trucking distance on sale price of beef calf and feeder cattle lots sold through Superior Livestock Video Auctions from 2010 through 2018. Data analyzed were collected from 211 livestock video auctions. There were 42,043 beef calf lots and 19,680 feeder cattle lots used in these analyses. Six states (Colorado, Iowa, Kansas, Nebraska, Oklahoma, and Texas) of delivery comprised 70% of calf lots and 83% of feeder cattle lots and were used in these analyses. All lot characteristics that could be accurately quantified or categorized were used to develop multiple regression models that evaluated effects of independent factors using backwards selection. A value of P &lt; 0.05 was used to maintain a factor in the final models. Based upon reported state of origin and state of delivery, lots were categorized into one of the following trucking distance categories: 1) Within-State, 2) Short-Haul, 3) Medium-Haul, and 4) Long-Haul. Average weight and number of calves in lots analyzed was 259.2 ± 38.4 kg BW and 100.6 ± 74.3 head, respectively. Average weight and number of feeder cattle in lots analyzed was 358.4 ± 34.3 kg BW and 110.6 ± 104.1 head, respectively. Beef calf lots hauled Within-State sold for more ($169.24/45.36 kg; P &lt; 0.0001) than other trucking distance categories (Table 1). Long-Haul calf lots sold for the lowest (P &lt; 0.0001) price ($166.70/45.36 kg). Within-State and Short-Haul feeder cattle lots sold for the greatest (P &lt; 0.0001) price ($149.96 and $149.81/45.36 kg, respectively; Table 2). Long-Haul feeder cattle lots sold for the lowest (P &lt; 0.0001) price, $148.43/45.36 kg. These results indicate there is a price advantage for lots expected to be hauled shorter distances, likely because of cost and risk associated with transportation.

scholarly journals Meat Quality, Aroma Profile and Consumer Preference of Dry-Aged Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
V. C. Francisco ◽  
R. R. Tullio ◽  
C. R. Marcondes ◽  
S. B. Pflanzer ◽  
R. T. Nassu
Keyword(s):  
Volatile Compounds ◽  
Meat Quality ◽  
Shear Force ◽  
Solid Phase ◽  
Consumer Preference ◽  
Test Method ◽  
Average Weight ◽  
Peanut Shell ◽  
Red Color ◽  
Paired Preference

ObjectivesAging is a method for improving some sensory characteristics of meat, enhancing flavor and tenderness. The effect of aging in tenderness is well known but not well established in the flavor of dry-aged beef. This study aimed to evaluate the meat quality, volatile compounds profile and consumer preference between fresh and dry aged beef.Materials and MethodsLongissimus thoracis and lumborum muscles (right side) from five steers of Canchim (5/8 Charolais × 3/8 Zebu) breed fed with the same pellet diet (25% peanut shell; 69.23% corn grain; 2.27% soybean meal; 1% sodium bicarbonate; 1.50% minerals; 1.00% urea and 0.03% monensine in dry matter) were used. Animals were slaughtered at 36 mo of age with 562 kg of average weight. After 24 h postmortem, from the muscles of approximately 30 cm length, half of each was deboned, cut into 2.5 cm width steaks (“fresh”). The other half, which were bone-in beef loins, were maintained at 1 ± 1°C and 70% relative humidity (“dry-aged”) in a refrigerated chamber for 28 d, deboned and trimmed. Fresh and dry-aged samples were analyzed for meat quality (color, pH, water holding capacity, cooking loss, and Warner-Bratzler shear force). The remainder of these samples were vacuum packaged and frozen for sensory and volatile compounds analyses. Volatile compounds extracted by Solid-phase microextraction technique (SPME) were analyzed by Gas Chromatography/Mass Spectrometry (GC–MS). Consumer paired preference was performed in two sessions, where the preferred sample should be chosen and analyzed by using a table Standard Test Method for Directional Difference Test (ASTM E2164-08). Meat quality and volatile compounds results were analyzed by t test.ResultsColor, pH, and shear force were significantly different (p < 0.05) between fresh and dry aged samples. Higher values (p < 0.05) of a* (20.6) and b* (16.8) parameters were found in the dry aged meat meaning greater red color intensity in the dry aged samples. Fresh samples showed the lowest values (5.45). The shear force values were lower (p < 0.05) for dry aged samples (3.60 kgf) if compared to fresh samples (7.9 kgf). A total of 58 volatile compounds were found in fresh and dry aging meat: 13 hydrocarbons (22.4%), 12 aldehydes (20.7%), 9 ketones (15.5%), 8 alcohol (13.8%), 6 aromatic compounds (10.3%), carboxylic acid (8.6%), 3 sulfur compounds (5.2%), 1 lactone (1.7%) and 1 pyrazine (1.7%). Thirty-nine compounds were common to both treatments being 37 of them with odoriferous importance. Only 3 compounds (2-ethyl, 1-hexanol, 3-ethyl-3-hexene, and octane) were found only in fresh meat. Thirteen compounds were found only in the dry aged meat samples, being the main ones of odoriferous importance: methional (cheddar cheese), heptanoic acid (cheese), 2, 3-butanediol (cocoa butter), dimethyl disulfide (kale), furan, tetrahydro-2-methyl- (roasted, crusted beef and chicken), butanoic acid (rancid), dimethyl trisulfide (sulfureous, grassy) and 3-Octanone (musty, mushroom, moldy and fermented cheese). In the paired preference test, 71 from 78 consumers preferred the dry aged sample, mentioning mainly the reason for the choice the tenderness and flavor.ConclusionDry-aged beef showed enhanced tenderness and red color compared to fresh beef. Many volatile compounds of odoriferous importance were found in the dry aged beef which contributes to its unique flavor, explaining why it was more preferred in this study.

scholarly journals The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
K. Hart ◽  
N. Herrera ◽  
F. Ribeiro ◽  
N. Bland ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Quality Characteristics ◽  
Insoluble Collagen ◽  
Plate Counts ◽  
Retail Display

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

scholarly journals Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

2010 ◽  
Vol 39 (9) ◽  
pp. 2017-2023 ◽  
Author(s):  
Ana Sancha Malveira Batista ◽  
Roberto Germano Costa ◽  
Déborah dos Santos Garruti ◽  
Marta Suely Madruga ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Energy Concentration ◽  
Average Weight ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Lamb Meat ◽  
Sensorial Attributes ◽  
Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

scholarly journals Sticky coffee hull silage on the feeding of growing and finishing pigs

2011 ◽  
Vol 40 (2) ◽  
pp. 343-351 ◽  
Author(s):  
Paulo Levi de Oliveira Carvalho ◽  
Ivan Moreira ◽  
Antonio Claudio Furlan ◽  
Diovani Paiano ◽  
Liliane Maria Piano ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Economic Feasibility ◽  
The Other ◽  
Finishing Pigs ◽  
Feed Conversion ◽  
Plasma Urea ◽  
Price Relationship ◽  
Stomach Weight ◽  
Relationship Of ◽  
Crossbred Pigs

Two experiments were carried out with the objective of evaluating the performance and carcass traits of growing and finishing pigs fed rations with sticky coffee hull silage. In experiment 1, the coffee hulls were ground through a 4-mm screen and ensiled with 30% water and enzymatic-bacterial inoculant and evaluated in digestibility trial with 15 crossbred pigs distributed in a completely randomised design. Overall, the ensiling process did not improve the digestibility of the sticky coffee hulls. In experiment 2, it was used 60 pigs (32.52 to 59.58 kg) in the growing phase and 55 pigs (61.70 to 90.27 kg) in the finishing phase, distributed in a completely randomised design with five diets (0, 4, 8, 12 and 16% of sticky coffee hull silage) and six replicates. In the growing and finishing phase, inclusion of levels of sticky coffee hull silage did not affect feed intake, weight gain, and plasma urea nitrogen. However, in the finishing phase, feed conversion improved as the levels of sticky coffee hull silage increased. Responses by backfat thickness and marbling were quadratic, whereas empty stomach weight increased linearly when sticky coffee hull silage was included in the diet. Sticky coffee hull silage has good nutritional value and if used in levels up to 16% of the diet, it does not impair performance of pigs in the growing and finishing phases and it results in leaner carcasses. However, the economic feasibility of its use depends on the price relationship of this by-product with the other feedstuffs.

scholarly journals Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Clóvis Carlos Silveira Filho ◽  
Carlos Augusto de Alencar Fontes ◽  
Elizabeth Fonsêca Processi ◽  
Laila Cecília Ramos Bendia ◽  
Cláudio Teixeira Lombardi ◽  
...  
Keyword(s):  
Body Weight ◽  
Soybean Oil ◽  
Meat Quality ◽  
Soybean Meal ◽  
Shear Force ◽  
Sarcomere Length ◽  
Physicochemical Characteristics ◽  
Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

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