Meat quality and chemical assessment of porcine longissimus dorsi within different muscle pH

2019 ◽  
Vol 59 (6) ◽  
pp. 1155 ◽  
Author(s):  
D. R. Kang ◽  
S. A. Belal ◽  
E. S. R. Cho ◽  
H. N. Kang ◽  
J. H. Jung ◽  
...  
Keyword(s):  
Amino Acids ◽  
Adenosine Diphosphate ◽  
Physicochemical Characteristics ◽  
Low Ph ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Isoleucine Leucine ◽  
High Ph ◽  
Longissimus Dorsi Muscle

This study was carried out to investigate the influence of pH on the Berkshire’s pork longissimus dorsi muscle, by comparing physicochemical characteristics in a high pH group (5.92 ± 0.02) and a low pH group (5.55 ± 0.03) on the basis of muscle pH24 h post-mortem. Fifteen pigs were assigned to each group (n = 15). The low pH group showed higher filter-paper fluid uptake, cooking loss and National Pork Producers Council marbling scores but did not significantly differ from the high pH group (P > 0.05). The low pH group also showed higher Commission International de l’Eclairage L* and b*, drip loss, and shearing forces were significantly different from the high pH group. However, Commission International de l’Eclairage meat colour value (a*) and National Pork Producers Council colour were higher in the high pH group. The content of glutamic acid, threonine, and serine amino acids associated with a good flavour was higher in the high pH group. Also, amino acids associated with a bitter or poor flavour, such as valine, isoleucine, leucine, tyrosine, and histidine, was higher in the high pH group as well. The taste of umami was significantly (P < 0.01) higher in the high pH group. Levels of the nucleotide compounds hypoxanthine and inosine tended to be higher (P < 0.05) in the high pH group, whereas adenosine diphosphate levels were increased in the low pH group (P < 0.05). It is concluded that pH of pork could be a good indicator of pork quality and related to factors influencing pork eating quality. As pH of pork is not only positively associated with physical traits of pork but also closely related to chemical traits of which higher free amino acids and nucleotides enhance pork quality.

Dietary rumen-protected arginine and N-carbamylglutamate supplementation enhances fetal growth in underfed ewes

2018 ◽  
Vol 30 (8) ◽  
pp. 1116 ◽  
Author(s):  
Lingwei Sun ◽  
Hao Zhang ◽  
Ziyu Wang ◽  
Yixuan Fan ◽  
Yixuan Guo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fetal Growth ◽  
Fetal Liver ◽  
Plasma Concentrations ◽  
Longissimus Dorsi ◽  
Somatotropic Axis ◽  
Longissimus Dorsi Muscle ◽  
Fetal Plasma ◽  
Dorsi Muscle ◽  
Pregnant Sheep

The present study was conducted with an ovine intrauterine growth restriction (IUGR) model to test the hypothesis that dietary rumen-protected l-arginine (RP-Arg) or N-carbamylglutamate (NCG) supplementation in underfed ewes is effective in enhancing fetal growth. Between Days 35 and 110 of pregnancy, 32 multiparous ewes carrying two fetuses were randomly assigned to one of four groups: a control (CG) group (n = 8; 100% National Research Council (NRC) requirements for pregnant sheep), a nutrient-restricted (RG) group (n = 8; fed 50% NRC requirements, and two treatment (ARG and NCG) groups (n = 8 in each group; fed 50% NRC requirements supplemented with 20 g day−1 RP-Arg or 5 g day−1 NCG. All ewes were killed on Day 110 of pregnancy to determine fetal weight and fetal organ weights, and metabolites and hormones in fetal plasma, amino acid concentrations in the fetal liver and longissimus dorsi muscle, and expression of mRNAs in the somatotropic axis. Maternal and fetal bodyweight and the weight of most fetal organs expressed as a percentage of bodyweight increased in response to ARG and NCG compared with values for fetuses from RG ewes. Fetal plasma concentrations of insulin, insulin-like growth factor 1, total amino acids, lactate, thyroxine, and the thyroxine/tri-iodothyronine ratio were lower in fetuses from RG ewes compared with the other treatment groups, but concentrations of growth hormone, non-esterified fatty acids, and total cholesterol were greater in fetuses from RG ewes. Maternal RP-Arg or NCG supplementation increased concentrations of amino acids in fetal tissues and expression of mRNAs for somatotropic axis proteins in fetuses from RG ewes. These findings suggest that maternal RP-Arg and NCG supplementation of underfed ewes decreases fetal IUGR by improving metabolic homeostasis of fetal endocrinology, increasing the availability of amino acids in the fetal liver and longissimus dorsi muscle and affecting the expression of somatotropic axis genes.

scholarly journals Competitive endogenous RNA network reveals that miR-1343 play key regulatory roles in longissimus dorsi muscle between Saba and Yorkshire pigs

2019 ◽  
Author(s):  
Wei Hu ◽  
Qiang Chen ◽  
Xiaoyi Wang ◽  
Xinxing Dong ◽  
Mingli Li ◽  
...  
Keyword(s):  
Regulatory Mechanism ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Regulation Mechanism ◽  
Pig Breeds ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Muscle Formation ◽  
Yorkshire Pigs ◽  
Quality Formation

Abstract Background Pork quality is an important economic trait in pig industry, and increasing data shows that Chinese indigenous and Western commercial pig breeds have significant differences in pork quality. However, the molecular regulatory mechanism of pork quality formation is still unclear. The aim of this study was to explore the transcriptional regulation mechanism of pork quality formation of Chinese Saba pig (SS) and Western Yorkshire pig (YY) breeds. Results A total of 31 DEmiRNAs, 902 DEmRNAs, 47 DElncRNAs and 198 DEcircRNAs were identified in longissimus dorsi muscles between SSs and YYs. On the basis of differentially expressed RNAs, two ceRNA networks including lncRNA-miRNA-mRNA and circRNA-miRNA-mRNA were established, and two ceRNA networks showed that miR-1343 had the most links in two ceRNA networks, which demonstrated that miR-1343 might play key regulatory roles in longissimus dorsi muscle formation between SS and YY breeds. Conclusions The present study identified miR-1343 as key regulatory factor in pig longissimus dorsi muscle formation by ceRNA networks, which provides novel insights into molecular regulatory mechanism of pork quality formation between fat-type and lean-type pig breeds.

scholarly journals PORK QUALITY ATTRIBUTES: THEIR ESTIMATION AND THEIR RELATIONSHIPS WITH CARCASS COMPOSITION IN COMMERCIAL PIGS

1981 ◽  
Vol 61 (2) ◽  
pp. 289-298 ◽  
Author(s):  
A. H. MARTIN ◽  
H. T. FREDEEN ◽  
P. J. L’HIRONDELLE ◽  
A. C. MURRAY ◽  
G. M. WEISS
Keyword(s):  
Regional Differences ◽  
Quality Attributes ◽  
Carcass Composition ◽  
Muscle Quality ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Regression Equations ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Wide Range

A survey of certain muscle parameters was conducted on 3114 swine carcasses at three major Canadian commercial packing plants and from a wide range in carcass fatness (backfat measurements) and carcass weights. Sex of carcass had no significant effect on pork quality measurements. There were large regional differences in the incidence of pale, soft, exudative (PSE) and dark, firm, dry (DFD) musculature and these may have resulted from differences in method of stunning (CO2 vs. electrical) or from differences in preslaughter stress and other management conditions associated with plant of origin. Muscle quality attributes were not associated with grade (ie., backfat and weight) and multiple regression equations based on several measures of carcass composition explained less than 11% of the variance observed in any of the quality attributes. The frequency of moderate to severely watery longissimus dorsi muscle (PSE score < 2.0) ranged from 2.5 to 9.7% depending on plant of origin, with plant differences in the frequency of DFD musculature (scores > 3.5) ranging from 21.5 to 34.9%. Muscle temperature and pH taken 45 min postmortem, the measures conventionally employed for early detection of potentially PSE pork, were of negligible utility for this purpose.

scholarly journals Transcriptome analysis of differential gene expression in the longissimus dorsi muscle from Debao and landrace pigs based on RNA-sequencing

2019 ◽  
Vol 39 (12) ◽  
Author(s):  
Shang-Qiao Song ◽  
Wei-wei Ma ◽  
Su-Xian Zeng ◽  
Chao-Long Zhang ◽  
Jin Yan ◽  
...  
Keyword(s):  
Reference Genome ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Muscular Tissue ◽  
Longissimus Dorsi Muscle ◽  
Qrt Pcr ◽  
Dorsi Muscle ◽  
Pig Genome ◽  
Key Genes ◽  
The Difference

Abstract RNA-seq analysis was used to identify differentially expressed genes (DEGs) at the genetic level in the longissimus dorsi muscle from two pigs to investigate the genetic mechanisms underlying the difference in meat quality between Debao pigs and Landrace pigs. Then, these DEGs underwent functional annotation, Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment, and protein–protein interaction (PPI) analyses. Finally, the expression levels of specific DEGs were assessed using qRT-PCR. The reference genome showed gene dosage detection of all samples which showed that the total reference genome comprised 22342 coding genes, including 14743 known and 190 unknown genes. For detection of the Debao pig genome, we obtained 14168 genes, including 13994 known and 174 unknown genes. For detection of the Landrace pig genome, we obtained 14404 genes, including 14223 known and 181 unknown genes. GO analysis and KEGG signaling pathway analysis show that DEGs are significantly related to metabolic regulation, amino acid metabolism, muscular tissue, muscle structure development etc. We identified key genes in these processes, such as FOS, EGR2, and IL6, by PPI network analysis. qRT-PCR confirmed the differential expression of six selected DEGs in both pig breeds. In conclusion, the present study revealed key genes and related signaling pathways that influence the difference in pork quality between these breeds and could provide a theoretical basis for improving pork quality in future genetic thremmatology.

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.

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