Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs

2016 ◽  
Vol 56 (1) ◽  
pp. 48 ◽  
Author(s):  
J. L. Li ◽  
Z. Y. Guo ◽  
Y. J. Li ◽  
L. Zhang ◽  
F. Gao ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Meat Quality ◽  
Basal Diet ◽  
Creatine Monohydrate ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Large White ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The objective of this study was to evaluate the effects of creatine monohydrate (CMH) supplementation on meat quality and postmortem energy metabolism of finishing pigs. In total, 48 healthy Duroc–Large White cross castrated male pigs were randomly allocated into two treatments, and fed either a CHM-free basal diet or a basal diet with CMH supplementation (0.8%) for 14 days. At the end of the experiment, six pigs from each treatment were weighed individually and slaughtered. The muscle from longissimus dorsi was collected to evaluate the meat quality and energy metabolism-related parameters. The results showed that CMH supplementation did not affect the loin eye area, back fat depth or dressing percentage (P > 0.05). The muscle pH45 min was higher, whereas drip loss and cooking loss were lower in the CMH supplementation group (P < 0.05). CMH supplementation increased the concentrations of creatine (P < 0.05), adenosine triphosphate (P < 0.05), adenosine diphosphate (P < 0.01) and creatine kinase activity (P < 0.05), and decreased the concentration of lactic acid (P < 0.05), and the activities of lactate dehydrogenase (P < 0.05) and pyruvate kinase (P < 0.05) in muscle postmortem. However, no differences were observed between groups for chemical composition, textural characteristics and glycolytic potential of longissimus dorsi muscle (P > 0.05). These findings suggest that dietary supplementation with CMH during the finishing period in pigs could delay early pH decline and decrease the rate of glycolysis in postmortem longissimus dorsi muscle resulting in a decreased drip loss.

Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

scholarly journals Meat Quality and Fatty Acid Profiles of Chinese Ningxiang Pigs Following Supplementation with N-Carbamylglutamate

Animals ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 88 ◽  
Author(s):  
Yueteng Xing ◽  
Xin Wu ◽  
Chunyan Xie ◽  
Dingfu Xiao ◽  
Bin Zhang
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Shear Force ◽  
Control Diet ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Fatty Acid Profiles ◽  
Adipose Tissues ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The present study evaluated the effects of dietary N-carbamylglutamate (NCG) on carcass traits, meat quality, and fatty acid profiles in the longissimus dorsi muscle and adipose tissues of Chinese Ningxiang pigs. A total of 36 castrated female pigs with a similar initial weight (43.21 ± 0.57 kg) were randomly assigned to two treatments (with six pens per treatment and three pigs per pen) and fed either a basal diet or a basal diet supplemented with 0.08% NCG for 56 days. Results showed that dietary NCG reduced shear force (p = 0.004) and increased drip loss (p = 0.044) in longissimus dorsi muscle of Ningxiang pigs. Moreover, increased levels of oleic acid (C18:1n9c) (p = 0.009), paullinic acid (C20:1) (p = 0.004), and α-linolenic acid (C18:3n3) (p < 0.001), while significant reduction in the proportions of arachidonic acid (C20:4n6) (p < 0.001) and polyunsaturated fatty acid (PUFA) (p = 0.017) were observed in the longissimus dorsi muscle of pigs fed NCG when compared with those fed the control diet. As for adipose tissues, the C20:1 (p = 0.045) proportion in dorsal subcutaneous adipose (DSA), as well as the stearic acid (C18:0) (p = 0.018) level in perirenal adipose (PA) were decreased when pigs were fed the NCG diet compared with those of the control diet. In contrast, the margaric acid (C17:0) (p = 0.043) proportion in PA were increased. Moreover, the NCG diet produced PA with a greater proportion of total PUFAs (p = 0.001) (particularly linoleic acid (C18:2n6c) (p = 0.001)) compared with those produced by the control diet. These findings suggest that dietary NCG has beneficial effects by decreasing the shear force and improving the healthfulness of fatty acid profiles, providing a novel strategy for enhancing meat quality of pigs.

scholarly journals Chromium and selenium-enriched yeast for castrated finishing pigs: effects on performance and carcass characteristics

2017 ◽  
Vol 38 (6) ◽  
pp. 3851 ◽  
Author(s):  
João Garcia Caramori Júnior ◽  
Charles Kiefer ◽  
Eduardo Viana Ferreira ◽  
Bruno Serpa Vieira ◽  
Henrique Carvalho Oliveira ◽  
...  
Keyword(s):  
Body Weight ◽  
Feed Intake ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Daily Weight Gain ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Feed Conversion ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

To evaluate the effect of organic chromium (Cr) and selenium (Se) supplementation on performance and carcass characteristics of finishing pigs, 300 castrated males were distributed in a randomized block design with three treatments and five replications of 20 pigs each. Treatments consisted of different diets, formulated to reach or exceed Rostagno et al. (2011) nutritional requirements, as follows: 1) control - basal diet without organic Cr and Se supplementation from 70 to 130 kg of body weight; 2) CrSe70 - basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 70 to 130 kg of body weight; 3) CrSe100 - basal diet without organic Cr and Se supplementation from 70 to 100 kg of body weight followed by basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 100 to 130 kg of body weight. Performance was evaluated by measuring body weight, daily weight gain, daily feed intake and feed conversion ratio. At the end of experimental period, pigs were sacrificed and lean meat percentage, longissimus dorsi muscle depth, back fat thickness, and carcass bonus index were determined using prediction equations generated by the software Hennessy System GP4 after carcass scanning with an electronic probe. Data were submitted to one-way ANOVA and in case of significant differences (P ? 0.05), means were compared by SNK multiple-range test. Daily feed intake (P = 0.008) and feed conversion ratio (P = 0.004) decreased for pigs supplemented with Cr- and Se-enriched yeast from 70 to 100 kg of body weight. Otherwise, pigs supplemented between 100 and 130 kg of body weight increased (P = 0.032) daily feed intake in comparison to the control group. Regarding carcass characteristics, Cr- and Se-enriched yeast supplementation increased (P = 0.019) longissimus dorsi muscle depth in both CrSe70 and CrSe100 treatments. In conclusion, dietary supplementation of Cr- and Se-enriched yeast for castrated male pigs between 70 and 130 kg of body weight increases longissimus dorsi muscle depth in carcass without affecting final body weight or daily weight gain of the animals.

scholarly journals 273 The effect of fermented feed on meat quality, lipid antioxidant ability, lipid and protein metabolism in longissimus dorsi muscle of finishing pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 103-104
Author(s):  
Xuefen Yang ◽  
Yueqin Qiu ◽  
Zongyong Jiang
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Antioxidant Ability ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Fermented Feed ◽  
Phosphorylated Akt

Abstract The objective of this research was to investigate the effects of fermented feed on meat quality, lipid antioxidant ability, lipid and protein metabolism in longissimus dorsi muscle of finishing pigs. Boars [Duroc × (Landrace × Large white)] weighed (90 ± 2.3) kg were raised through (130 ± 4.5) kg by a basal diet pretreated with or without solid-state fermentation. In comparison to the control group, fermented feed did not affect the growth performance and lipid antioxidant ability, while it increased lean mass (P &lt; 0.05), tended to increase lion area, and reduced the last rib fat depth (P &lt; 0.05). Additionally, fermented feed improved the meat quality of longissimus dorsi muscle by decreasing shear force (P &lt; 0.01) and drip loss at 48 h post slaughter (P &lt; 0.05) and increasing the scores of sensory parameters including tenderness(P &lt; 0.05), fragrance (P &lt; 0.05) and broth freshness (P &lt; 0.05), and enhancing intramuscular fat (IMF) content by 23.2%. Fermented feed significantly up-regulated the abundance of lipogenic-related genes FASN, PPARγ, DGAT2 and HNF-4α mRNA (P &lt; 0.05), while decreased lipolytic-related gene IL-15 in longissimus dorsi muscle (P &lt; 0.05). Furthermore, we observed that fermented feed effectively increased mRNA expression of MyoD (P &lt; 0.05), decreased MAFbx (P &lt; 0.01) in longissimus dorsi muscle. Besides, protein levels of phosphorylated AKT, mTOR, S6K1, and 4EBP1 in longissimus dorsi muscle were effectively increased by fermented feed. In conclusion, these findings suggested that fermented feed improved the meat quality including both eating quality and technical characteristics, enhanced muscle protein synthesis and IMF deposition in longissimus dorsi muscle of finishing pigs, the underlying mechanism may be partly due to fermented feed effectively modulated the key regulators related to lipid and protein metabolism in the longissimus dorsi muscle. These findings may provide a new insight into the application of fermented feed as a nutrition strategy for finishing pigs.

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.

Changes in Carcass Traits, Meat Quality, Muscle Fiber Characteristics and Liver Function of Finishing Pigs Fed High Level of Fish Oil

2021 ◽  
Author(s):  
Qiuping Guo ◽  
Lingyu Zhang ◽  
Yehui Duan ◽  
Wenlong Wang ◽  
Ruilin Huang ◽  
...  
Keyword(s):  
Liver Function ◽  
Fish Oil ◽  
Muscle Fiber ◽  
Carcass Traits ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Fresh Fish ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Oxidized Fish Oil

The study was aimed to investigate the changes in carcass traits, meat quality, muscle fiber characteristics and liver function in pigs fed with high levels of fresh fish oil and oxidized fish oil. Thirty piglets were randomly assigned to receive basal diet plus 2% fish oil (LFO), basal diet plus 8% fish oil (HFO) or basal diet plus 8% oxidized fish oil (OFO) for 120 days. Pigs of the HFO and OFO group showed reduced carcass weight, dressing percentage, loin eye area and increased yellowness of the longissimus dorsi muscle compared with LFO group (P < 0.05). Dietary HFO and OFO suppressed the relative expression levels of myosin heavy chain (MyHC) isoform (Ⅰ and Ⅱa), glutathione peroxidase 4, and NAD(P)H: quinone oxidoreductase-1 and mitochondrial biogenesis in longissimus dorsi muscle (P < 0.05). Dietary HFO or OFO increased the serum aspartates aminotransferase, alanine aminotransferase, total bilirubin, direct bilirubin, oxidized low-density lipoprotein, liver index and concentration of malondialdehyde (MDA) in liver (P < 0.05). In conclusion, high levels of fresh fish oil and oxidized fish oil have adverse effects on carcass traits, muscle fiber characteristics and liver function, which may be partly due to the mitochondrial dysfunction and impaired antioxidative capacity.

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

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