Effects of pre-slaughter ascorbic acid administration on some physiological stress response and meat quality traits of lambs and kids subjected to road transport

2019 ◽  
Vol 59 (5) ◽  
pp. 954
Author(s):  
Muammer Sarıbey ◽  
Serhat Karaca
Keyword(s):  
Ascorbic Acid ◽  
Meat Quality ◽  
Muscle Glycogen ◽  
Shear Force ◽  
Road Transport ◽  
Quality Traits ◽  
Glycogen Concentration ◽  
Meat Quality Traits ◽  
Acid Administration ◽  
Muscle Glycogen Concentration

The present study determined the effects of pre-slaughter ascorbic acid administration on some physiological indicators and meat quality traits of road transport-stressed lambs and kids. Eighteen lambs and 18 kids were divided into the following three groups: no transportation (T0), 3-h transportation (T3), and ascorbid acid administered at 125 mg/kg before 3-h transportation (T3+C). The liveweight loss and rectal temperature were similar, while there were significant differences among groups for some biochemical parameters in both lambs and kids. Glucose concentrations significantly increased after transportation in lambs (P = 0.005) and kids (P < 0.001). Ascorbic acid had significant effects on serum glucose of lambs. T3 lambs had higher glucose concentrations than did T0 lambs (P < 0.001), while T0 and T3+C lambs were found to have similar concentrations. Oxidative status in lambs and kids, as determined by serum malondialdehyde concentration, did not differ among groups. However, some meat quality traits were negatively influenced by transportation. T3 lambs had a significantly lower muscle glycogen concentration than did T0 and T3+C lambs (P = 0.018), while ultimate pH was similar among groups. Muscle glycogen concentration was significantly lower (P = 0.008) and ultimate pH was higher in T3 and T3+C kids (P = 0.028). T3 and T3+C groups had darker meat (L*) than did T0 groups both in lambs and kids, whereas a*, cooking loss and water-holding capacity were similar among groups. The effect of ascorbic acid on meat toughness was significant and shear force value in T0 lambs was lower than that in T3 lambs (P = 0.009), while T0 and T3+C lambs were found to have similar shear force values. Overall, the administration of ascorbic acid to lambs before transportation could partly reduce the adverse effects of road transportation stress, whereas its effects on kids were found to be insignificant.

Performance, carcass and meat quality traits of grazing cattle with different exit velocity

2019 ◽  
Vol 59 (9) ◽  
pp. 1752 ◽  
Author(s):  
M. M. Della Rosa ◽  
E. Pavan ◽  
S. Maresca ◽  
M. Spetter ◽  
F. Ramiro
Keyword(s):  
Meat Quality ◽  
Muscle Glycogen ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Quality Traits ◽  
Exit Velocity ◽  
Meat Quality Traits ◽  
Grazing Cattle ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness

To evaluate the effect of grazing cattle temperament on performance, as well as carcass and meat quality traits, exit velocity (EV) was assessed throughout two production cycles (PC1, n = 38 and PC2, n = 52). Individual EV determinations were assessed throughout each PC and then 100-days period averages were calculated for each animal. Animals were ranked based on their EV (EV-RANK) in the first 100-days period as SLOW, FAST and MEDIUM. The EV decreased from weaning to slaughter in FAST and MEDIUM (P < 0.05); but did not change in SLOW (P > 0.10). Initial liveweight was lowest in FAST and highest in MEDIUM (P = 0.03). DM intake (P = 0.08) and average daily gain (P = 0.94) were not affected by EV-RANK, but carcass subcutaneous fat thickness was lowest in FAST and highest in MEDIUM (P = 0.02). Longissimus muscle colour and shear-force were not affected by EV-RANK (P > 0.05), but muscle glycogen content at slaughter was higher in MEDIUM than in SLOW or FAST (P = 0.047). No EV-RANK effects were observed in the present study on meat colour and shear-force. However, its effects on subcutaneous fat thickness and muscle glycogen could result in low meat quality of temperamental cattle under more stressful handling situations.

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.

Differences in carcass traits, meat quality and chemical composition between the pigs of different CAST genotype

2016 ◽  
Vol 56 (10) ◽  
pp. 1745 ◽  
Author(s):  
I. Djurkin Kušec ◽  
G. Kušec ◽  
R. Vuković ◽  
E. Has-Schön ◽  
G. Kralik
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Muscle Thickness ◽  
Intensity Level ◽  
Quality Traits ◽  
Calpain Activity ◽  
Meat Quality Traits ◽  
Pig Carcasses

The study was carried out on 89 Pig Improvement Co. (PIC) pig carcasses, with the aim to investigate the differences between three CAST loci in carcass and meat-quality traits, as well as chemical composition of longissimus dorsi (LD) muscle. The differences among genotypes at CAST/HinfI locus were significant in all carcass traits measured, where AB genotype exhibited preferable values in carcass lengths, ham length, muscle thickness, loin eye area, fat thickness and fat area. Among meat-quality traits analysed, genotypes at CAST/HinfI locus differed in pH45 in SM muscle, both pH24 in semimembranosus (SM) and LD muscles, as well as luminosity; genotypes at CAST/MspI differed in pH24 and EC24 measured at LD muscle and in red colour intensity, level of yellowness and hue angle; while genotypes at CAST/RsaI differed in pH45 and EC45 in SM muscle, pH24 in LD muscle, paleness and redness, as well as in shear force and calpain activity. EF genotype at this locus exhibited the highest pH values and the lowest CIE L*, with more pronounced red colour, but also highest shear force and lowest calpain activity values. Furthermore, significant differences in chemical composition of LD muscle were found only among genotypes at CAST/RsaI loci, where FF genotype had the lowest intramuscular fat and the highest relative share of protein.

Genetics of flight time and other measures of temperament and their value as selection criteria for improving meat quality traits in tropically adapted breeds of beef cattle

2006 ◽  
Vol 57 (9) ◽  
pp. 1029 ◽  
Author(s):  
Meridy J. Kadel ◽  
David J. Johnston ◽  
Heather M. Burrow ◽  
Hans-U. Graser ◽  
Drewe M. Ferguson
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Genetic Correlations ◽  
Flight Time ◽  
Flight Speed ◽  
Eating Quality ◽  
Quality Traits ◽  
Phenotypic Correlations ◽  
Meat Quality Traits ◽  
Speed Score

Flight time, an objective measure of temperament, was recorded in 3594 Brahman, Belmont Red, and Santa Gertrudis heifers and steers. Two subjective measures of temperament (crush score and flight speed score) were also available for over 2000 of these animals. Temperament measures were recorded post-weaning (average age 8 months) and again at the start of finishing (average age 19 months) on a subset of the animals. Nine meat quality traits were measured on these animals and included measures on 2 different muscles [M. longissimus thoracis et lumborum (LTL) and M. semitendinosus (ST)]. The heritability of flight time measured post-weaning and at the start of finishing was 0.30 and 0.34, respectively, with a repeatability of 0.46 across the measurement times. Heritabilities for scored temperament traits were 0.21, 0.19, and 0.15 for post-weaning flight speed score, post-weaning crush score, and start of finishing crush score, respectively. Genetic correlations across measurement times for flight time were 0.98 and 0.96 for crush score, indicating a strong underlying genetic basis of these temperament measures over time; however, the corresponding phenotypic correlations were lower (0.48 and 0.37, respectively). Longer flight times (i.e. better temperament) were genetically correlated with improved tenderness (i.e. lower shear force and higher tenderness scores), with genetic correlations of –0.42 and 0.33 between LTL shear force, and Meat Standards Australia (MSA) tenderness, respectively. Genetic correlations between post-weaning crush score and the same meat quality traits were 0.39 and –0.47, respectively. However, genetic and phenotypic correlations between measures of temperament and other meat quality traits were generally low, with the exception of crush scores with LTL Minolta a* value (–0.37 and –0.63 for post-weaning and start of finishing measurement time, respectively). Predicted correlated responses of –0.17 kg LTL shear force and 2.6 MSA tenderness points per generation were predicted based on the genetic parameter estimates and a recording regime of both flight time and crush scores. Selection based on the measures of temperament described in this study could be used to improve temperament itself and correlated improvements can also occur in meat tenderness and eating quality traits in tropically adapted breeds of cattle.

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

2016 ◽  
Vol 96 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Meat Quality ◽  
Shear Force ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs ◽  
Water Holding

Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH24h, meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH24h, CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meat-quality traits.

Genome scan for meat quality traits in Nelore beef cattle

2013 ◽  
Vol 45 (21) ◽  
pp. 1012-1020 ◽  
Author(s):  
P. C. Tizioto ◽  
J. E. Decker ◽  
J. F. Taylor ◽  
R. D. Schnabel ◽  
M. A. Mudadu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Association Studies ◽  
Genome Wide Association Studies ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Muscle Area ◽  
Meat Quality Traits ◽  
Meat Aging ◽  
Nelore Cattle

Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for Warner-Bratzler shear force measured at different times of meat aging, backfat thickness, ribeye muscle area, scanning parameters [lightness, redness (a*), and yellowness] to ascertain color characteristics of meat and fat, water-holding capacity, cooking loss (CL), and muscle pH were conducted using genotype data from the Illumina BovineHD BeadChip array to identify quantitative trait loci (QTL) in all phenotyped Nelore cattle. Phenotype count for these animals ranged from 430 to 536 across traits. Meat quality traits in Nelore are controlled by numerous QTL of small effect, except for a small number of large-effect QTL identified for a*fat, CL, and pH. Genomic regions harboring these QTL and the pathways in which the genes from these regions act appear to differ from those identified in taurine cattle for meat quality traits. These results will guide future QTL mapping studies and the development of models for the prediction of genetic merit to implement genomic selection for meat quality in Nelore cattle.

Polymorphisms in A-FABP gene associated with meatquality traits of beef cattle in Gansu

2017 ◽  
Author(s):  
Xuejiao An ◽  
Yongqing L. ◽  
Shengguo Zhao ◽  
Yuliang Wen ◽  
Yuan Cai
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Ph Value ◽  
Cooking Loss ◽  
Sequencing Analysis ◽  
Quality Traits ◽  
Marbling Score ◽  
Meat Quality Traits ◽  
Fabp Gene

The polymorphisms of A-FABP gene which associated with meat quality traits of beef cattle divided in five groups(Qingyang native beef cattle group, Pingliang native beef cattle group, Qinchuan beef cattle group, South Devon beef crossbreed group, Simmental beef crossbreed group) in Gansu was studied. Three types of bands defined as genotypes GG, GC and CC were discovered in the study. According to the results we could find the mutation of c. 408 g > c existed in A- FABP gene’s exon3 area by sequencing analysis of gene in three different kinds. The analysis of A-FABP gene polymorphisms associated with meat quality traits like pressing lose, shear force, cooking loss, marbling score, meat color and pH value, showed that pressing loss with genotype GG was significantly greater than genotype CC (P less than 0.05), shear force with genotype GG was significantly greater than genotype GC and genotype CC (P less than 0.01), cooking loss and pH value with genotype GG were significantly greater than genotype GC (P less than 0.05) and genotype CC (P less than 0.01). This mutation of A-FABP gene could be considered as a locus associated with meat quality traits.

scholarly journals Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

2014 ◽  
Vol 54 (4) ◽  
pp. 414 ◽  
Author(s):  
Y. H. B. Kim ◽  
M. Kerr ◽  
G. Geesink ◽  
R. D. Warner
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Protein Denaturation ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Negative Effects ◽  
Meat Quality Traits

This study evaluated effects of high pre-rigor temperature and duration and suspension of lamb sides on quality traits and protein denaturation in two muscles [semimembranosus (SM) and longissimus thoracis et lumborum (LTL)]. Twenty-four lamb carcasses, within each of 3 slaughter days, were used to assign eight carcasses to one of four pre-rigor temperature treatments: chilled at 2°C directly after slaughter, or held at 37°C in water for 1.5, 3.0 or 4.5 h before transfer to a 2°C chiller. At ~15 min post slaughter, one side of each carcass was suspended from the Achilles tendon, whereas the other side was suspended by the aitch bone and the leg tied down to the ribs. The sides subjected to aitch bone hanging had an increased sarcomere length in the SM, but decreased sarcomere length in the LTL. For the LTL, the time of exposure to high pre-rigor temperature had a significant effect on measures of protein denaturation and related meat quality traits such as purge and colour, although tenderness (shear force) after 2 days of aging was not affected. For the SM, the high temperature treatment also resulted in increase in measures of protein denaturation and thus negatively influenced meat quality traits such as purge, colour and shear force after aging. However, these effects on purge and shear force in the SM were significantly mitigated by the aitchbone hanging treatment. The results of the present experiment indicate that pre-rigor aitchbone hanging of muscles can counteract the negative effects of high pre-rigor temperature on both water loss and meat tenderness.

Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

2005 ◽  
Vol 45 (5) ◽  
pp. 525 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
T. C. Farrell
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Best Practice ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Quality Traits ◽  
Breeding Values ◽  
Meat Quality Traits ◽  
Estimated Breeding Values

The meat of 140 female lambs was examined. These lambs were sired by 9 Poll Dorset sires (3 selected for growth, 3 for muscling and 3 control) and fed either a low or high plane of nutrition from birth to slaughter. All carcasses were electrically stimulated and portions of M. longissimus thoracis et lumborum (loin) aged for 5 days before freezing. Subsequently, 10 consumers tested each portion for eating quality traits. A portion of the same muscle from the opposing side of the carcass was divided into 3 sections and aged for either 1, 3 or 5 days and then used to measure shear force (objective tenderness). Portions of the M. semimembranosus (topside) were also aged for 3 or 5 days and subjected to shear testing. Low plane animals produced tougher loins (based on shear force). As ultimate pH increased, shear force of the loin increased for low plane animals, while for high plane animals there was no such effect. This latter group had significantly lower ultimate pH values in all 3 muscles tested. Plane of nutrition had the greatest effect on topside shear force with low plane lambs producing tougher topsides. As ultimate pH increased, the topsides became tougher and as expected ageing improved the tenderness. There was no effect of sire EBVs (estimated breeding values) on shear force or objective meat quality traits apart from loin lightness which increased as the EBV for post-weaning weight (PWWT) increased and intramuscular fat in the loin which decreased as sire EBV for post-weaning muscle depth (PEMD) increased. Plane of nutrition did not have a significant effect on eating quality attributes as assessed by consumers. There was, however, an effect of sire EBV for muscling (PEMD) on tenderness, juiciness, flavour and overall liking, such that increased EBV led to decreased scores for the sensory traits. The findings suggest selection of sires for increasing PEMD will have a detrimental affect on the eating quality of their progeny, but this will not be reflected in shear force values or other objective meat quality traits apart from intramuscular fat. The effects of a low plane of nutrition on eating quality were minimal and largely controlled by the use of best practice processing, but were evident for a number of meat quality traits.

scholarly journals Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1311
Author(s):  
María Moreno Díaz ◽  
Valeriano Domenech García ◽  
Carmen Avilés Ramírez ◽  
Francisco Peña Blanco ◽  
Francisco Requena Domenech ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Quality ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Drip Loss ◽  
Quality Traits ◽  
Beef Production ◽  
Meat Quality Traits ◽  
By Products

Finishing diets in intensive beef production systems are mainly based on cereals, which does not take advantage of the capacity of the ruminant digestive system to digest fibrous feeds, cannot be considered sustainable and does not contribute to the circular bioeconomy. Our aim was to investigate the effects of an alternative concentrate rich in agro-industrial by-products for finishing crossbred Limousine heifers. Four pens with 12 heifers and four pens with 13 heifers were randomly allocated to one of two treatments: control (CON), a commercial concentrate with a 43.3% cereal composition, and alternative (ALT), a concentrate with a composition of 22% cereals and 73.5% agro-industrial by-products. Growth performance data were collected along the 91 days of the experimental period. Carcass characteristics were collected after slaughter and 24 h later. Vacuum-packaged samples from longissimus muscle were aged for 7, 21 or 28 days to study meat quality traits. Feed intake was higher and feed conversion rate was poorer in the ALT treatment, but no differences were found in average daily gain and feeding costs. Treatment had no effects on any of the measured carcass traits (grading, hot and cold carcass weight, dressing out, chilling losses, subcutaneous fat depth, pH, temperature and lean and fat colour) nor on the meat quality traits (drip loss, cooking loss, shear force, oxidative stability, chromatic indices and pigment contents). Ageing time decreased drip loss and shear force, increased lightness and did not affect redness or surface colour stability. In conclusion, feeding crossbred Limousine heifers a finishing diet rich in agro-industrial by-products did not have any negative effects on performance, carcass and meat quality traits, which might be considered positive from the point of view of sustainability of beef production. Under the conditions assayed, ageing for 21 and 28 days improved tenderness of meat, without detrimental effects on oxidative stability or traits related to visual acceptability.

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