A comparison of slaughter performance and meat quality of pigs immunised with a gonadotrophin-releasing factor vaccine against boar taint with physically castrated pigs

2012 ◽  
Vol 52 (10) ◽  
pp. 911 ◽  
Author(s):  
Y. L. Yuan ◽  
J. L. Li ◽  
W. H. Zhang ◽  
C. Li ◽  
F. Gao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Boar Taint ◽  
Inosine Monophosphate ◽  
Slaughter Performance

The objective of this study was to evaluate the effect of vaccination against gonadotropin-releasing factor (GnRF) on carcass characteristics and meat quality and back fat quality. In total, 400 healthy male pigs were randomly assigned into two treatment groups: physically castrated males (CM) and vaccinated males (IM). CM pigs were physically castrated within 3 days of age. IM pigs received the GnRF vaccine twice, at 14 and 21 weeks of age. At the end of the experiment, 20 pigs of each treatment were weighed individually and slaughtered at 25 weeks of age. The longissimus muscle was collected to evaluate the meat quality including pH, drip loss, shear force, cooking loss, intramuscular fat, fatty acid composition and inosine monophosphate. Subcutaneous fat was sampled to evaluate fatty acid composition. IM pigs had a lower dressing percentage and were leaner (P < 0.01). The inosine monophosphate content was higher in pork from IM pigs than from CM pigs (P < 0.05). IM pigs had a higher content of polyunsaturated fatty acids in longissimus muscles than CM pigs (P < 0.01), mostly because of the higher linoleic acid content (P < 0.01). IM pigs had higher levels of unsaturated fatty acids in subcutaneous fat than CM pigs (P < 0.01), mostly because of the higher linoleic acid and linolenic acid (P < 0.01) and the lower myristic acid content (P < 0.01). There were no adverse effects of the GnRF vaccine on slaughter performance and meat quality of pigs. These results suggest that GnRF vaccine administered to pigs increases the inosine monophosphate content in longissimus muscles and the content of polyunsaturated fatty acids in longissimus muscles and back fat. Consequently, vaccination with Improvac for boar taint control will provide a good alternative to physical castration of male pigs.

Effect of lipid-rich plant extract on the fatty acids composition and meat quality of Charolais × Friesian steers

2009 ◽  
Vol 2009 ◽  
pp. 76-76
Author(s):  
E J Kim ◽  
N D Scollan ◽  
R I Richardson ◽  
K Gibson ◽  
R Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Acid Composition ◽  
Plant Extract ◽  
Fatty Acids Composition ◽  
Dietary Polyunsaturated Fatty Acids

Nutrition has a major impact on the fatty acid composition of beef, despite high levels of biohydrogenation of dietary polyunsaturated fatty acids (PUFA) in the rumen (Scollan et al., 2006). The latter may be ameliorated by feeding rumen-protected lipid. Grass relative to concentrate feeding results in beef characterised by a higher content of n-3 PUFA and excellent colour shelf life. This study investigated the effects of including a PUFA-rich lucerne-based plant extract (PX) on the fatty acid composition and meat quality in beef.

scholarly journals Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

2017 ◽  
Vol 61 (No. 8) ◽  
pp. 428-435 ◽  
Author(s):  
E. Vaclavkova ◽  
Z. Volek ◽  
J. Belkova ◽  
D. Duskova ◽  
M. Czauderna ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Oxidative Stability ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Trial Duration

The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twenty-four Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and were fed a basal diet and diets supplemented with ground linseed (70 g/kg), or linseed combined with conjugated linoleic acid (20 g CLA-oil/kg). The trial duration was 53 days. Measurements included slaughter and meat quality parameters, oxidative stability determination, and fatty acid profile of meat and subcutaneous fat. The experimental data were analysed using one-way analysis of variance. Neither linseed nor linseed with CLA significantly influenced weight gain, lean percentage, muscle depth, backfat thickness, drip loss, meat shear force, dry matter, intramuscular fat or cholesterol (P &gt; 0.05). Dietary supplementation with linseed increased the percentage of linolenic acid in the fatty acids of meat and backfat and resulted in higher production of aldehydes. Dietary CLA did not influence the susceptibility of lipids to oxidation. Supplementation with CLA significantly increased CLA proportions in fatty acids of meat and backfat, reduced proportions of monounsaturated fatty acids, and increased proportions of saturated fatty acids in backfat (P &lt; 0.05). The concentration of CLA (in mg/100 g of fresh tissue) in backfat was almost fifty times higher than in meat. Both meat and backfat of pigs fed CLA-free diets contained CLA, probably as a result of microbial conversion of linoleic acid in the intestine. It can be concluded that CLA changed the fatty acid profile of meat and backfat, but did not improve oxidative stability and other meat quality traits of pigs fed linseed.

Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems

1998 ◽  
Vol 66 (1) ◽  
pp. 175-187 ◽  
Author(s):  
C. Sañudo ◽  
I. Sierra ◽  
J. L. Olleta ◽  
L. Martin ◽  
M. M. Campo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Fat Depots ◽  
Quality Aspects

AbstractThis study investigated the effects of weaning and sex on various aspects of production and quality characteristics in 22 male and 18 female lambs of the Rasa Aragonesa local meat breed. Half the lambs were weaned (W) at 38 to 40 days and half were left unwearied (UW). Both groups were given ad libitum concentrates and cereal straw. Average farm weight was 22·1 kg at 78·3 days. Live-weight gain was significantly different between sexes but not between W and UW lambs. Dressing proportion was higher in UW lambs. Significant differences in fatness were found between W and UW lambs and between sex of lambs. Among the meat quality traits, W lambs had redder and UW lambs paler meat judged by colour a* and haem pigment concentration. No statistical differences were found in the other traits except flavour intensity, which was higher in UW (66·8) than in W (63·6) lambs on a 1 to 100 scale. All other eating quality aspects, in grilled m. longissimus lumborum slices, tended to be higher in UW lambs. The fatty acid composition of subcutaneous and intramuscular fat depots differed significantly (intramuscular fat was more unsaturated and polyunsaturated). There were also differences between W and UW lambs in subcutaneous fat (higher unsaturated in W lambs). However in intramuscular fat composition only differences in polyunsaturated fatty acids (higher in UW lambs), but not in total unsaturated or saturated, were observed. Tatty acids of less than C16 chain length were higher, in both fat depots, in UW lambs than in W lambs reflecting greater incorporation of milk fatty acids. Palatability characteristics were not closely associated with fatty acid composition except that flavour intensity was correlated with total saturated fatty acids.

Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans

2006 ◽  
Vol 86 (4) ◽  
pp. 535-545 ◽  
Author(s):  
J. L. Duynisveld ◽  
E. Charmley ◽  
P. Mir
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Block Design ◽  
Fatty Acid Content ◽  
Drip Loss

The effect of supplemention on the performance, carcass characteristics, meat quality, and fatty acid composition of pasture-finished cattle was studied. Thirty-two steers were assigned to four treatments in a randomized block design. Treatments were: totally mixed ration (TMR) [confinement-fed total mixed ration (60% grass silage, 40% rolled barley], pasture only (rotationally grazed temperate mixed pasture); pasture plus barley (the same pasture plus 4.5 kg DM hd-1 d-1 rolled barley) and pasture plus soybeans (the same pasture plus 1.8 kg DM hd-1 d-1 whole roasted soybeans). Steers were slaughtered after 105 d on test. Tissue samples were collected at slaughter for analysis of meat quality and fatty acid content. Dry matter (DM) intakes were greater for TMR-fed cattle (P < 0.05). Among the pasture-fed cattle those fed barley (P < 0.05) consumed more total DM than those given pasture alone. Rates of BW gain were higher for TMR-fed steers than those fed pasture only (P < 0.05). Carcass weights and dressing percentage were similar across all treatments. Feeding barley or soybeans on pasture increased backfat thickness (P < 0.05), but the pasture-only cattle had greater loin eye area (P < 0.05). Pasture-only beef had more thaw drip loss (P < 0.05) and less cooking drip loss (P < 0.05) than TMR-fed beef. Evaporative cooking losses were greater in beef from unsupplemented pasture than from barley- or soybean-supplemented pasture (P < 0.05). Pasture-only beef had 25% more polyunsaturated fatty acids and 37% greater cis-9, trans-11 conjugated linoleic acid (CLA) concentrations in longisimus thoracis (l. thoracis) tissue than TMR-fed beef (P < 0.05). Among pasture-fed cattle, soybean supplementation increased C18:2 concentration by 34% (P < 0.05), while barley reduced C18:3 concentration by 8% (P < 0.05) in l. thoracis tissue. Soybean supplementation increased cis-9, trans-11 CLA concentration by 30% (P < 0.05) in l. thoracis tissue over pasture only. Beef finished on pasture has higher levels of beneficial fatty acids than TMR-fed beef, with few differences in meat quality. Supplementation on pasture improves animal performance, but barley has some negative effects on beneficial fatty acids in meat. Key words: Pasture, steers, fatty acids, conjugated linoleic acid

scholarly journals Early Immunocastration of Pigs: From Farming to Meat Quality

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 298
Author(s):  
Daniela Werner ◽  
Lisa Baldinger ◽  
Ralf Bussemas ◽  
Sinje Büttner ◽  
Friedrich Weißmann ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Animal Behavior ◽  
Production Performance ◽  
Boar Taint ◽  
Aggressive Interactions ◽  
Fat Quality ◽  
Slaughter Performance ◽  
Main Components

The study aimed to test a very early immunization of pigs to prevent boar taint with regard to its practicability and influence on production performance, its reliability in ensuring good meat and fat quality, and animal welfare. Immunization was already conducted at piglet production stage and could be easily integrated into routine vaccination (week 3) and weaning practices (week 7). The fattening and slaughter performance of the animals was not affected by the immunization regime and was within the usual range. In addition, there were no abnormalities in animal behavior and the prevalence of injuries caused by aggressive interactions. All animals were classified as infertile on the basis of the histological examination of the testicles. However, the testosterone levels measured at slaughter were significantly higher in animals of the early immunization regime than in animals subjected to the standard immunization regime. Androstenone and skatole levels as the main components of boar taint were, on average, higher and varied to a greater extent in early immunized animals. Furthermore, the comparison of the immunization scheme did not result in significant differences for meat quality and for fatty acid composition.

Depot fatty acids of Aberdeen Angus and Friesian cattle reared on hay and barley diets

1977 ◽  
Vol 89 (3) ◽  
pp. 575-582 ◽  
Author(s):  
W. M. F. Leat
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Visual Inspection ◽  
Subcutaneous Fat ◽  
Octadecenoic Acid ◽  
Hexadecenoic Acid ◽  
Friesian Cattle

SummaryAberdeen Angus and Friesian cattle were reared from 4 months of age to slaughter weight at 18–24 months on either high-barley or high-hay diets. Samples of subcutaneous fat were taken by biopsy at 3 monthly intervals, and the degree of fatness of each animal was estimated ultrasonically prior to slaughter, and by visual inspection of the carcasses.The barley-fed animals gained weight more rapidly, and fattened more quickly than the hay-fed animals with the Angus being fatter than the Friesian at the same age. The percentage stearic acid (C18:0) in subcutaneous fat decreased with age and was replaced by octadecenoic acid (C18:l) and hexadecenoic acid (C16:l), these changes being more rapid in barley-fed than in hay-fed animals. At the same degree of fatness the depot fats of the Friesians were more unsaturated than those of the Angus, and in both breeds the fatter the animal the more unsaturated was its depot fat.In the hay-fed cattle the percentage C16:0 in subcutaneous fat increased during the last half of the experiment and at slaughter the percentage C16:0 was significantly higher, and C18:l significantly lower, in all depot fats compared with those of the barley-fed animals.It is concluded that the fatty acid composition of bovine depot fats is modulated by the degree of fattening, and can be affected by diet.

Genetic variation in fatty acid composition of subcutaneous fat in cattle

2013 ◽  
Vol 53 (2) ◽  
pp. 129 ◽  
Author(s):  
M. J. Kelly ◽  
R. K. Tume ◽  
S. Newman ◽  
J. M. Thompson
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Genetic Correlations ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Selection For

Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids.

scholarly journals Fatty acid composition of subcutaneous and intramuscular adipose tissue in east Balkan pigs

2015 ◽  
Vol 31 (4) ◽  
pp. 543-550 ◽  
Author(s):  
T. Popova ◽  
J. Nakev ◽  
Y. Marchev
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Longissimus Dorsi ◽  
Intramuscular Adipose Tissue

The aim of this study was to provide information on the fatty acid profile of different adipose depots - subcutaneous (upper and inner backfat layers) and intramuscular (m. Longissimus dorsi) in East Balkan pigs. The animals were reared in free-range conditions and slaughtered at an average live weight of 107?1.65kg. The results of the study showed that the various adipose tissues in pigs have different lipid metabolism and hence differ in their fatty acid composition. Intramuscular fat had significantly higher content of the saturated C16:0 and C18:0 (P<0.001), as well as the C16:1 (P<0.001) than the subcutaneous fat. In regards to the content of the polyunsaturated fatty acids, the latter displayed considerably higher content of both C18:2 and C18:3 (P<0.001) in comparison to the intramuscular fat in m. Longissimus dorsi. The differences between the subcutaneous and intramuscular adipose tissue in the individual fatty acids determined the similar trend of change in the total content of saturated and polyunsaturated fatty acids. Significant differences between the backfat layers were detected for C16:1, C18:0 and C18:3 (P<0.001). Stearic acid (C18:0) displayed higher content of the inner, while both C16:1 and C18:3 had higher proportion in the outer backfat layer in the East Balkan pigs. Except for C20:2, the long chain polyunsaturated n-6 and n-3 fatty acids had significantly higher proportions in the intramuscular fat, however no differences were determined between the two backfat layers.

FATTY ACID COMPOSITION OF SERUM LIPIDS IN HYPER- AND HYPOTHYROIDISM

1972 ◽  
Vol 71 (1) ◽  
pp. 62-72 ◽  
Author(s):  
Knut Kirkeby
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Serum Lipids ◽  
Unsaturated Fatty Acids ◽  
Eicosatrienoic Acid ◽  
High Linoleic Acid ◽  
Absolute Concentrations

ABSTRACT The fatty acid composition of cholesterol esters, phospholipids, and triglycerides of the serum has been studied in groups of hyperthyroid and hypothyroid women and also in control material matched for age. In hyperthyroidism, a decrease in the proportions of linoleic acid and an increase in the proportions of some saturated and mono-unsaturated fatty acids were observed. When absolute concentrations were considered, it appeared that the decrease in linoleic acid was almost equivalent to the entire decrease in total fatty acids in the serum of the hyperthyroid patients. In hypothyroidism no changes were noted in the proportions of linoleic, saturated and mono-unsaturated fatty acids, and the absolute concentrations reflected the general increase in serum lipids. It is believed that these findings may be explained by the changes in lipid turnover which are known to occur in disturbances of thyroid function. In hyperthyroidism, they lead to a linoleic acid deficiency, while a sparing effect must be operating in hypothyroidism. The finding of relatively high linoleic acid values combined with hyperlipaemia in hypothyroidism seems to be characteristic of the condition, since other types of hyperlipaemia are almost invariably combined with low percentages of linoleic acid. Results regarding arachidonic and eicosatrienoic acid are consistent with increased synthesis in hyperthyroidism, and decreased synthesis in hypothyroidism.

Fatty acid profile, carcass traits and meat quality of Nellore steers following supplementation with various lipid sources

2017 ◽  
Vol 57 (6) ◽  
pp. 1170 ◽  
Author(s):  
Isabela P. C. Carvalho ◽  
Giovani Fiorentini ◽  
Josiane F. Lage ◽  
Juliana D. Messana ◽  
Roberta. C. Canesin ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dietary Supplements ◽  
Meat Quality ◽  
Linseed Oil ◽  
Statistical Significance ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Subcutaneous Fat ◽  
Practical Significance

The aim of the present study was to evaluate the fatty acid composition of meat and subcutaneous fat, carcass traits and meat quality of Nellore steers fed diets supplemented with various lipid sources. Forty-five young bulls, with average bodyweight of 441 ± 30 kg, were allotted into 10 paddocks, with five treatments, each consisting of two paddocks. The bulls were randomly assigned into one of the following five treatments, which consisted of four lipid sources: palm oil (PO), linseed oil, rumen protected fat (soybean-based oil), whole soybean, and a control (without additional fat). Trial duration was 120 days, which included 30 days of adaptation. Supplements were offered daily at 10 g/kg bodyweight per day. Dietary supplements for providing additional fat were formulated to consist of 10% ether extract. Lipid sources did not significantly affect the average daily gain (P = 0.797) or dressing percentage (P = 0.663). Supplementation with PO increased the concentrations of lauric acid (P = 0.036) and myristic acid (P < 0.001) in the muscle and subcutaneous fat. Animals supplemented with linseed oil had significantly higher concentrations of conjugated linolenic acid in the meat (P = 0.036) and fat (P = 0.049) than did control animals. In the present study, the use of various lipid sources in dietary supplements of grazing cattle during finishing period did not affect carcass traits or physical attributes of beef. This absence of statistical significance may be related to the minimum number of repeat paddocks (2) per treatment. Thus, differences that can have a practical significance were not evidenced by statistical analysis. The inclusion of PO and protected fatty acids derived from soybean oil (rumen-protected fat) is not recommended as a method to improve the lipid profile of meat and subcutaneous fat of Nellore cattle.

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