Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes

2019 ◽  
Vol 59 (6) ◽  
pp. 1147 ◽  
Author(s):  
Yan Chen ◽  
Yingying Wei ◽  
Jianning Chen ◽  
Daojun Lv ◽  
Peining Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Essential Amino Acids ◽  
Production Performance ◽  
Total Production ◽  
Acid Ratio ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Intramuscular Fat Content

The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.

scholarly journals Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1244
Author(s):  
Anne Dostálová ◽  
Alena Svitáková ◽  
Daniel Bureš ◽  
Libor Vališ ◽  
Zdeněk Volek
Keyword(s):  
Meat Quality ◽  
Crude Protein ◽  
Carcass Characteristics ◽  
Feed Conversion ◽  
Evaluation Scores ◽  
Complete Diet ◽  
Longissimus Lumborum ◽  
Indoor Conditions ◽  
Water Holding

The effect of an outdoor-access vs. conventional indoor system on the growth, carcass characteristics, and longissimus lumborum muscle (LL) meat quality was evaluated in 24 Prestice Black-Pied pigs, during the growing-finishing period. Two groups received the same complete diet and were housed separately under conventional indoor conditions, with only one group having full access to pasture (350 m2/pig). The animals showed acceptable growth rates (outdoor vs. indoor, average of 740 g/d vs. 700 g/d), feed intake (average of 2700 g/d), and feed conversion ratios (FCR) (average of 3.3 vs. 3.5). The rearing system significantly affected the fatty acid composition of the LL. Outdoor pigs had lower ratios of n − 6/n − 3 polyunsaturated fatty acids, saturation indexes, atherogenic indexes, and thrombogenic indexes, compared with indoor-raised pigs. No differences were recorded in carcass characteristics, physical meat quality traits (pH45, pH24, drip loss, water holding capacity), or the chemical composition of the meat (crude protein, cholesterol, intramuscular fat, hydroxyproline, and tocopherol). The sensory analysis of grilled LL muscle found that outdoor pigs received lower evaluation scores for tenderness, juiciness, and chewiness, but had a better overall acceptance compared to pigs reared indoors.

scholarly journals Association of miR-208b polymorphism with meat quality traits and texture parameters in pigs

2018 ◽  
Vol 63 (No. 11) ◽  
pp. 435-442
Author(s):  
Daniel Polasik ◽  
Mirosław Tyra ◽  
Magdalena Szyndler-Nędza ◽  
Grzegorz Żak ◽  
Barry Lambert ◽  
...  
Keyword(s):  
Meat Quality ◽  
Nucleotide Polymorphism ◽  
Large White ◽  
Single Nucleotide ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Fibre Number ◽  
Water Holding ◽  
Intramuscular Fat Content ◽  
Fibre Characteristics

Previous studies have shown that single nucleotide polymorphism (SNP) (rs328743478) located downstream of pre-miR-208b in MYH7 gene is correlated with fibre number composition and drip loss in pigs. Because fibre characteristics are linked to meat quality, the aim of this study was to analyse the relationships between rs328743478 polymorphism and meat quality and texture parameters. The study utilised 578 pigs belonging to Polish Landrace, Polish Large White, Puławska, Pietrain, Duroc, and Hampshire breeds. Association study was performed for the first three breeds separately and for all six breeds joined together. Obtained results showed a significant influence (P ≤ 0.05) of miR-208b genotypes on water holding capacity (WHC) in the whole population and individual breeds and on intramuscular fat content (IMF) and luminosity in the whole population as well as in Landrace and Puławska breeds, respectively. By analysing texture parameters, we found association (P ≤ 0.05 or P ≤ 0.01) between rs328743478 polymorphism and toughness, firmness, and chewiness measured in m. semimembranosus and m. longissimus lumborum. The highest values of these traits in m. semimembranosus were noticed for AA genotype, however in m. longissimus lumborum for GG in the whole population and some individual breeds. It was found that miR-208b genotypes were also associated with cohesiveness (P ≤ 0.01), springiness, and hardness (P ≤ 0.05) but obtained results were not consistent among breeds and the whole population. The obtained results confirm that miR-208b polymorphism is associated with some economically important traits in pigs.

scholarly journals Effect of chronological age and sex on tenderness and juiciness of beef from cattle raised in Puerto Rico

2021 ◽  
Vol 101 (1) ◽  
pp. 35-49
Author(s):  
Katherine Domenech ◽  
Aixa Rivera ◽  
Américo Casas ◽  
Melvin Pagán ◽  
Danilo Cianzio ◽  
...  
Keyword(s):  
Meat Quality ◽  
Lower Proportion ◽  
Chronological Age ◽  
Sensory Panel ◽  
General Acceptance ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Ph Variations ◽  
Age And Sex

Effects of chronological age (0, 2, 4, 6, and 8 permanent Incisors [PI]) and sex were evaluated on meat quality of the Longissimus lumborum muscle using 130 beef-type animals. Hot carcass weight (HCW), intramuscular fat (IF), pH, tenderness (WBS), color (L*, a*, and b*), water holding capacity and sensory properties (tenderness, juiciness, and general acceptance) were evaluated. Females had lower HCW (178 vs. 252 kg; P<0.0001), greater IF (6.48 vs. 3.87%; P<0.0001), and higher pH (5.74 vs. 5.59; P=0.0179). As age increased, IF decreased in males, while the opposite occurred in females (P=0.0153). Younger animals had lighter, redder, and yellower meat (greater L*, a* and b*, respectively; P<0.05). Higher pH resulted in lower L*, a* and b* values (P<0.05) and a lower proportion of water liberated evident by a negative correlation of -0.57 (P<0.0001). Females had more tender meat (8.06 vs. 9.08 kg; P<0.05). An interaction between sex and age (P=0.0011) resulted from females with 6 and 8 PI and males with 8 PI having lower WBS. Although unexpected, these results could have been influenced by greater pH and IF within these age categories. The sensory panel found no differences in any of the attributes tested (P>0.05). To better understand how age and sex affect meat quality, pH variations must be addressed.

Effect of different feeding systems on the fattening performance, slaughter-carcass characteristics and meat quality in lambs

2016 ◽  
Author(s):  
Serhat Karaca ◽  
Ayhan Yilmaz ◽  
Askin Kor ◽  
Mehmet Bingöl ◽  
Siddik Keskin
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Quality Traits ◽  
Feed Conversion ◽  
Fattening Performance ◽  
Meat Quality Traits ◽  
Dressing Percentage ◽  
Water Holding ◽  
Feeding Systems

The aim of the study was to find out the effect of different feeding systems on the fattening performance, slaughter and carcass characteristics, and meat quality of Norduz male lambs. Lambs were randomly divided into 3 groups of 15 each, as follows: 2M (2 meals/day), 4M (4 meals/day) and SF (self-feeder). Then, lambs were fed according to these regimes for 70 days to determine the feed conversion ratio, dressing percentage, carcass fatness and meat quality traits such as pH, color and water holding capacity. Although live weights and daily weight gains were found to be similar among the groups, significant differences were found in the daily feed intake (2M: 1.53 kg; 4M: 1.70 kg; SF: 1.89 kg) among groups (p<0.05). No significant differences were observed in slaughter and carcass characteristics except dressing percentage (2M: 49.69%; 4M: 50.59%; SF: 48.46%). Meat quality traits were also similar among groups, except for pH24h (2M: 5.77; 4M: 5.95; SF: 6.10) (p<0.01).

scholarly journals Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 319
Author(s):  
E. M. Claudia Terlouw ◽  
Véronique Deiss ◽  
Thierry Astruc
Keyword(s):  
Physical Activity ◽  
Meat Quality ◽  
Muscle Metabolism ◽  
Carcass Characteristics ◽  
Muscle Contractions ◽  
Drip Loss ◽  
Post Mortem ◽  
Specific Effects ◽  
Longissimus Lumborum

A total of thirty pigs were experimentally slaughtered using gas (80% CO2 in air, 90 s; 30% CO2/70% N2O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle contractions. The specific effects of the stunning method were studied by limiting pre-stunning physical activity and stress: pigs were driven in a trolley from the rearing to the stunning site (6.5 m) and immediately slaughtered. Bleeding efficiency and carcass characteristics were similar and satisfactory for all stunning methods. Early post-mortem pH decline in the Longissimus lumborum was faster following gas compared to electrical stunning. The pH of other muscles was not influenced; color and drip loss showed minor effects. Hence, results are in contrast to current beliefs: compared to electrical stunning, following gas stunning, the stress and muscle contractions during the induction of unconsciousness have a slightly greater impact on Longissimus lumborum muscle metabolism; differences are minor and limited to certain muscles only.

scholarly journals Effects of Intensive Fattening With Total Mixed Rations on Carcass Characteristics, Meat Quality, and Meat Chemical Composition of Yak and Mechanism Based on Serum and Transcriptomic Profiles

2021 ◽  
Vol 7 ◽  
Author(s):  
Yi-Xuan Liu ◽  
Xiao-Ming Ma ◽  
Lin Xiong ◽  
Xiao-Yun Wu ◽  
Chun-Nian Liang ◽  
...  
Keyword(s):  
Gene Expression ◽  
Amino Acids ◽  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Theoretical Data ◽  
Short Term ◽  
Yield And Quality ◽  
Intramuscular Fat Content

The objective of this study was to investigate the effects of intensive fattening with total mixed rations (TMR) on carcass characteristics, meat quality, and chemical composition of the yak meat. Theoretical data has been provided for evaluating the quality of yak meat during natural grazing and short-term fattening. Based on the analysis, we found that in fattening yak, the carcass weight (CWT) was increased by 106.43%, whereas the cooking loss, tenderness, and drop loss were significantly improved due to higher intramuscular fat content and lower moisture (P &lt; 0.05). Protein, fat, calcium, and amino acids were also much higher (P &lt; 0.01) in fattening yak compared with the grazing yak. The levels of albumin (ALB), lactate dehydrogenase (LDH), triglyceride (TRIG), and amylase (AMYL) in serum indicated better nutritional status for fattening yaks. The transcriptomics analysis showed that the high expression of ACSL1 and ACACB genes improved the synthesis and deposition of fat in fattening yak, whereas the regulation of SLC7A8, ATP1A4, ATP1A1, SLC3A2, and CPA3 gene expression weakened the proteolysis. These results indicated that fattening with TMR improves the yield and quality of the yak meat.

scholarly journals Carcass characteristics and meat quality of lambs fed high levels of spineless cactus in the diet

2021 ◽  
Vol 51 (4) ◽  
pp. 416-425
Author(s):  
S.B.L. Bezerra ◽  
R.M.L. Véras ◽  
A.M.V. Batista ◽  
A. Guim ◽  
M.V. Maciel ◽  
...  
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Water Retention ◽  
Carcass Characteristics ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Quadratic Effect ◽  
Quadratic Effects ◽  
Intramuscular Fat Content

The objective was to evaluate the effect of increasing the dietary inclusion of spineless cactus (Nopalea cochenillifera Salm Dyck) on the carcass characteristics and meat quality of confined lambs. Thirty-two male Santa Inês lambs with an average age of 140 days and an initial body weight of 20.4 ± 2.60 kg were used in this study. The lambs were housed in individual stalls for 70 days and individually fed a ration with spineless cactus included at 0, 241, 519, or 753 g/kg of dry matter (DM). The lambs were slaughtered, and characteristics of the carcass and meat were recorded and analysed. Inclusion of spineless cactus had a quadratic effect on the bodyweight at slaughter and on the empty bodyweight of the lambs. The inclusion of 500 g/kg of spineless cactus provided the highest predicted cold carcass weight (16.03 kg). There was a quadratic effect of the inclusion of spineless cactus on the weight of meat cuts and leg composition of lambs. The inclusion of spineless cactus did not influence pH, tenderness, and water-retention capacity of the meat. However, the intramuscular fat content increased 1 mg for every 10 g/kg inclusion of spineless cactus in the diet. Quadratic effects were observed of the inclusion of spineless cactus on the weights of the liver, heart, rumen, blood, skin and internal fat of the lambs. Up to 500 g/kg of spineless cactus could be included in the diet of confined lambs.

scholarly journals Evaluation of Coat Color Inheritance and Production Performance for Cossbreed from Chinese Indigenous Chenghua Pig Crossbred with Berkshire

2020 ◽  
Author(s):  
Xue Wang ◽  
Zhengyin Gong ◽  
Qin Zou ◽  
Li Zhu ◽  
Guoqing Tang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Coat Color ◽  
Live Weight ◽  
Production Performance ◽  
Quality Characteristic ◽  
Total Production ◽  
Poor Growth ◽  
Mc1r Gene ◽  
Indigenous Breed ◽  
Longissimus Lumborum

Abstract Background: Crossbreeding programs have been used extensively to improve the native pig’s overall production performance while maintaining superior meat quality. Chenghua (CH) pig is a traditional Chinese indigenous breed with superior meat quality characteristic but poor growth and carcass traits. In recent years, we implemented Berkshire × Chenghua (BC) crossbreeding scheme and have bred the new crossbreed BC pig through selection for four generations. The present objective was to determine the black coat inheritance and evaluate production performance for crossbreed BC F4 pigs in comparison with those of control purebred CH pigs. Results: Coat color of crossbreed BC pigs exhibits a “dominant black” hereditary pattern. Twelve mutation sites for MC1R gene were identified between “uniform black type” and “domino black spotting type” pigs and all piglets derived from boars or sows genotyped ED1ED1 homozygous for MC1R gene showed uniform black coat phenotype. The crossbreed BC F4 gilts displayed a relatively good reproductive performance, showing a higher litter (total no. born: 12.06 and no. born alive: 11.14) and tear size (13.14), heavier at farrowing litter (11.92 kg) and at weaning litter (65.87 kg) than purebred CH gilts, but they reached puberty later than CH gilts (178.44 vs.125.45). The crossbreed BC F4 pigs exhibited improved growth and carcass characteristics with a higher average daily live weight gain (535.28 g vs. 447.11 g), lower feed-to-gain ratio (3.06 vs. 4.03), and higher carcass lean meat rate (50.76% vs. 42.58%) than purebred CH pigs. Importantly, similar to those of purebred CH pigs, the crossbreed BC F4 pigs produced super meat-quality characteristics, showing ideal pH and meat-color values, high intramuscular fat content (3.24%) and water-holding capacity (drip loss: 1.68%), and acceptable muscle-fibre parameters. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the two breeds, and a very high polyunsaturated/saturated fatty acid ratio of ~0.39 was observed in the BC F4 pigs. Conclusion: These results indicate that crossbreed BC F4 pigs exhibit a uniform black coat pattern and acceptable total production performance, and it can be extensively used in commercial pig production to provide high-quality niche products.

scholarly journals The effects of hydrolysed sorghum on growth performance and meat quality of rabbits

2018 ◽  
Vol 26 (2) ◽  
pp. 155 ◽  
Author(s):  
Carlos Alberto Hernández-Martínez ◽  
Griselda Fabiola Treviño-Cabrera ◽  
Carlos Eduardo Hernández-Luna ◽  
Ramón Silva-Vázquez ◽  
Michael E. Hume ◽  
...  
Keyword(s):  
New Zealand ◽  
Growth Performance ◽  
Meat Quality ◽  
Biceps Femoris ◽  
Pycnoporus Sanguineus ◽  
Longissimus Lumborum ◽  
Rabbit Meat ◽  
Water Holding ◽  
New Zealand Rabbits

<p class="Articletitle">The effect of sorghum hydrolysed by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2 was evaluated on growth performance traits and rabbit meat quality. A total of 24 unsexed New Zealand rabbits, weaned at 20 d of age, were allocated to 2 treatments: T1 (diet including 300 g/kg of non-hydrolysed sorghum) and T2 (diet including 300 g/kg of hydrolysed sorghum by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2). Rabbits of group T2 did not have significantly different (<em>P</em>&gt;0.05) feed intake compared to those in T1. Carcass traits were also not significantly different (<em>P</em>&gt;0.05) between the 2 groups. The pH, water-holding capacity, colour and cooking loss of the longissimus lumborum were not different (<em>P</em>&gt;0.05) between treatments, whereas the pH of the rabbits biceps femoris was higher in T2 (6.21; <em>P</em>&lt;0.05) than in T1 (6.14). Meat hardness and gumminess in T2 were lower (<em>P</em>&lt;0.05) in comparison to meat from T1. Thus, sorghum hydrolysed by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2 contributed to a better rabbit meat texture.</p>

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