Reducing the lysine to energy content in the grower growth phase diet increases intramuscular fat and improves the eating quality of the longissimus thoracis muscle of gilts

2008 ◽  
Vol 48 (8) ◽  
pp. 1105 ◽  
Author(s):  
D. N. D'Souza ◽  
D. W. Pethick ◽  
F. R. Dunshea ◽  
J. R. Pluske ◽  
B. P. Mullan
Keyword(s):  
Vitamin A ◽  
Energy Content ◽  
Control Diet ◽  
Intramuscular Fat ◽  
B Value ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Dietary Treatments

Sixty-three (Large White × Landrace × Duroc) female finisher pigs were used to determine the effect of nutritional manipulations on growth performance, carcass quality and sensory pork quality. The dietary treatments were: (i) control [pigs fed a commercial grower (73–125 days of age) and finisher diet (126–163 days of age)]; (ii) 15% reduced lysine : energy diet during the grower phase followed by a commercial finisher diet; and (iii) pigs fed the control diet with no supplemented vitamin A in the mineral–vitamin premix during both the grower and finisher phases. Pigs fed the reduced lysine diet had higher (P < 0.05) intramuscular fat levels compared with pigs fed the control and the vitamin A- restricted diets. The pork from pigs fed the reduced lysine diet had a lower ultimate muscle pH, was paler (higher L*) and had a higher b* value (yellowness-blueness) compared with pork from the control pigs (all P < 0.05). Pork from pigs fed the reduced lysine diet was considered to be the most juicy and tender and have the best overall acceptability (all P < 0.05), followed by pork from pigs fed the control and vitamin A-restricted diets. In conclusion, feeding pigs a 15% reduced lysine : energy diet significantly increased intramuscular fat levels and improved the sensory quality of pork.

The effect of genotype and castration method on the eating quality characteristics of pork from male pigs

2003 ◽  
Vol 77 (1) ◽  
pp. 67-72 ◽  
Author(s):  
D. N. D’Souza ◽  
B. P. Mullan
Keyword(s):  
Average Daily Gain ◽  
Subcutaneous Fat ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Daily Gain ◽  
Genotype A

AbstractSixty crossbred (Large White × Landrace × Duroc) pigs were used to compare the growth performance, carcass and pork quality characteristics of entire, surgically castrated and immunologically castrated male pigs from two Western Australian commercial genotypes (genotype A : ‘lean’ genotype and genotype B : propensity for increased subcutaneous fat deposition). Pigs from genotype B had a higher average daily gain and a superior food conversion ratio compared with pigs from genotype A. Entire males had lower backfat compared with surgically and immunologically castrated male pigs. Pork from entire males was drier, tougher and had lower overall acceptability scores compared with surgically or immunologically castrated male pigs. Pork from genotype A pigs had a lower m. longissimus thoracis (LT) ultimate pH and higher drip loss compared with pork from genotype B pigs. However, consumer taste panel assessment indicated that pork from genotype A pigs was more tender, had higher juiciness and overall acceptability scores compared with pork from genotype B pigs. Within genotype A, the consumer taste panel preferred pork from surgically castrated pigs compared with either entire or immunologically castrated pigs. Within genotype B, the consumer taste panel preferred pork from immunologically castrated pigs compared with either entire or surgically castrated male pigs. These results indicate that interactions between genotype and castration method can significantly influence eating quality of pork.

The influence of the proportion of Duroc genes on growth, carcass and pork eating quality characteristics

1999 ◽  
Vol 68 (3) ◽  
pp. 495-501 ◽  
Author(s):  
P. J. Blanchard ◽  
C. C. Warkup ◽  
M. Ellis ◽  
M. B. Willis ◽  
P. Avery
Keyword(s):  
Growth Rates ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Intramuscular Fat ◽  
Sampling Procedure ◽  
Tissue Growth ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Lower Shear

AbstractA study was carried out involving 721 pigs, comprising boars and gilts, with either 0, 0.25 , or 0.50 Duroc inclusion level, which were produced by mating Large White boars with Large White × British Landrace sows, Large White boars with Duroc × (Large White × British Landrace) sows, or Duroc boars with Large White × British Landrace sows, respectively. Animals were reared on one of seven different feeding regimens from 30 to 90 kg live weight. Tissue growth rates were determined using a triple sampling procedure based on a combination of full-side and ham joint dissection on subsamples of pigs (127 and 366 pigs, respectively) and P2 backfat thickness on the remainder. Initial body composition was determined at 30 kg on subsamples of the three genotypes. Daily food intakes increased with increasing Duroc inclusion but live-weight gains were similar for the three genotypes. Lean and fat growth rates and food conversion ratios were greatest for the 0·50 Duroc group, although the genotype differences were small. Killing-out proportions and P2 fat depths were higher for the 0.25 and 0·50 Duroc groups. The proportion of lean in the carcass was lower (P < 0·01) for 0·50 Duroc pigs. Japanese colour scores and EEL reflectance indicated that the longissimus muscle was darker for the 0·25 and 0·50 Duroc genotypes. Subcutaneous fat firmness scores and penetrometer readings taken in the mid back indicated softer fat for the 0 Duroc group. Intramuscular fat levels increased (P < 0·01) with increasing Duroc inclusion (10.4, 11.2, and 18·2 g/kg for the 0, 0.25, and 0.50 groups respectively). Cooked longissimus from pigs with 0·50 Duroc had a lower shear force and was judged to have a stronger pork odour and to be more tender and acceptable than that from the 0 Duroc group. The 0.25 Duroc group showed a small improvement in tenderness but a weaker pork odour and similar overall acceptability compared with the 0 Duroc group. This study suggests that the use of the Duroc in crossing systems in the United Kingdom will have limited impact on growth performance but that 0·50 Duroc inclusion will result in fatter carcasses, higher intramuscular fat levels and improved eating quality.

The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

1995 ◽  
Vol 60 (1) ◽  
pp. 125-131 ◽  
Author(s):  
M. Ellis ◽  
C. Lympany ◽  
C. S. Haley ◽  
I. Brown ◽  
C. C. Warkup
Keyword(s):  
Shear Force ◽  
Live Weight ◽  
Taste Panel ◽  
The Other ◽  
Eating Quality ◽  
Large White ◽  
Reciprocal Crosses ◽  
Overall Acceptability ◽  
Two Samples

AbstractTwo studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

Association between leptin receptor gene polymorphism and quality of both meat and back fat in large white pigs of ukrainian breeding

2016 ◽  
Vol 3 (2) ◽  
pp. 42-48
Author(s):  
V. Balatsky ◽  
I. Bankovska ◽  
A. Saienko
Keyword(s):  
Gene Polymorphism ◽  
Leptin Receptor ◽  
Receptor Gene ◽  
Intramuscular Fat ◽  
Large White ◽  
Pig Breeds ◽  
Lepr Gene ◽  
Large White Breed ◽  
White Breed

Leptin receptor is one of the components of the system of regulating energy homeostasis of the organism. Leptin receptor gene (LEPR) polymorphism is associated with pig carcass index of the content of intramus- cular fat in its valuable parts, which is particularly important when assessing the quality of their carcasses for processing. Intramuscular fat is associated with meat fl avor characteristics and partly determines its tenderness, juiciness, and other parameters. Aim. To analyze LEPR gene (SNP NM001024587.1, p. 1987 C > T) polymor- phism in populations of various pig breeds and to establish its relationship with the quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. Methods. Genetic-population analysis of nine pig breeds, associative analysis on the search connection of LEPR gene polymorphism with quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. LEPR locus genotyping was performed by High Resolution Melting (HRM). Results. All the studied breeds are characterized by polymorphism of the leptin receptor gene (SNP NM001024587.1, p. 1987 C > T), signifi cant breed specifi city in the distribution of frequencies of alleles was established. Statistically confi rmed effect (p < 0.05) of genotypes LEPR on the content of intramuscular fat, total dry matter and moisture in the meat, as well as the moisture content in the back fat of pigs of Ukrainian Large White breed was revealed. Higher content of intramuscular fat was found in the animals with genotype TT, while a smaller amount of intramuscular fat and more moisture in fat was revealed in heterozygotes. Conclusions. Genetic marker LEPR SNP NM001024587.1, p. 1987 C > T can be used in the marker-assisted selection to predict and improve the performance quality of the meat of pigs of Large White breed of the Ukrainian breeding. These results suggest that porcine leptin receptor gene controls the quality of fat comp- lex – inside muscles and in the dorsal part of the carcass.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals The effect of feeding untreated rapeseed and iodine supplement on egg quality

2008 ◽  
Vol 53 (No. 2) ◽  
pp. 77-82 ◽  
Author(s):  
M. Lichovníková ◽  
L. Zeman ◽  
J. Jandásek
Keyword(s):  
Crude Protein ◽  
Egg Production ◽  
Egg Quality ◽  
Control Diet ◽  
Weight Ratio ◽  
Egg Weight ◽  
Overall Acceptability ◽  
Iodine Supplementation ◽  
Effect Of Feeding

The objective of the experiment was to evaluate the effect of the feeding of 80 g/kg (R8) and 100 g/kg (R10) of untreated rapeseed (RS) on egg quality including sensory quality in comparison with a control diet without rapeseed (R0). The addition of iodine (I) was also evaluated (1 mg/kg (R10) vs. 3 mg/kg (R10+I)). “Double zero” RS was used. The contents of energy and crude protein were almost the same in the diets. Laying hybrid ISABROWN was used in the experiment. The quality of eggs was analyzed 11 times every 28 days, from 19 to 64 weeks of age. 30 eggs per each group were always analyzed. Boiled eggs were assessed twice around the peak of egg production. Egg weight decreased (<I>P</I> < 0.001) with the increased level of RS (62.9 g, 61.8 g and 60.7 g, respectively). A reduction in egg weight in R8 and R10 diets resulted in the lower weight of albumen and eggshells. The addition of I to R10 diet increased (<I>P</I> < 0.001) egg weight (62.1 g vs. 60.7 g). The yolk proportion in egg weight was the highest (26.0%, <I>P</I> < 0.001) and the albumen weight ratio was the lowest (64.2%, <I>P</I> < 0.001) in group R8. Iodine supplementation improved (<I>P</I> < 0.001) yolk weight (15.7 g vs. 15.3 g). The proportion of RS in the diet did not affect the eggshell strength. An increase in the level of I improved (<I>P</I> < 0.001) eggshell quality (strength 36.1 N vs. 34.0 N and thickness 0.386 mm vs. 0.363 mm). Taste and overall acceptability were lower (<I>P</I> < 0.05) in eggs of hens fed RS. The addition of I did not affect flavour, odour, taste or overall acceptability.

scholarly journals Black soldier fly larval meal in feed enhances growth performance, carcass yield and meat quality of finishing pigs

2021 ◽  
pp. 1-16
Author(s):  
S.Y. Chia ◽  
C.M. Tanga ◽  
I.M. Osuga ◽  
A.O. Alaru ◽  
D.M. Mwangi ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Body Weight Gain ◽  
Control Diet ◽  
Protein Source ◽  
Feed Conversion ◽  
Large White ◽  
Black Soldier Fly ◽  
Pig Feed

Using black soldier fly (BSF, Hermetia illucens) larvae as a novel protein source substituting fishmeal (FM) in animal feeds is globally gaining momentum. BSF can be reared on agro-industrial residues. However, incorporating BSF larval meal (BSFLM) into finisher pig diets has received inadequate attention. This study evaluated the effects of replacing dietary FM with BSFLM on growth, carcass traits and meat quality of finisher pigs. A control diet (including FM: 0% BSFLM) was compared with four dietary levels of replacement of FM with BSFLM at 25, 50, 75 or 100%. Forty hybrid pigs (crossbreeds of purebred Large White and Landrace) were randomly allocated to the five different dietary treatments. Feed intake, body weight gain and feed conversion ratio were measured. After 98 days of feeding, all pigs were slaughtered for the evaluation of carcass and nutritional content of the organ and muscle tissues. Diet significantly affected pig growth performance. Carcass weight of pigs fed diets with BSFLM replacing FM by 50, 75 or 100% (w/w) was higher than for pigs fed control diet with 100% FM as protein source. Crude protein content of pork tissues was high (65-93% on dry-matter basis) across all dietary groups. Therefore, BSFLM can replace FM in pig feed. This is relevant for commercial pig feed production and provides for the first time a nutritional analysis of pork derived from pigs raised on BSFLM.

scholarly journals Farklı Çözündürme Yöntemlerinin Dondurulmuş Midye ve Karides Etlerinin Kalite Parametreleri Üzerindeki Etkisi

2019 ◽  
Vol 7 (6) ◽  
pp. 927 ◽  
Author(s):  
Zafer Ceylan ◽  
Kubra Unal
Keyword(s):  
B Value ◽  
Quality Parameters ◽  
Hot Water ◽  
Psychrophilic Bacteria ◽  
Overall Acceptability ◽  
Thawing Process ◽  
Refrigerator Temperature ◽  
L Value ◽  
Meat Samples

In this study, the effects of different thawing methods on microbial, physical and sensory quality of frozen mussels and shrimp samples were investigated. The thawing process was carried out at the refrigerator temperature (B4: 4±1ºC), at room temperature (O22: 22±1ºC), in warm water (I30: 30±1ºC) and in hot water (S55: 55 ± 1ºC). Total mesophilic bacteria counts in mussel and shrimp meat samples were found with the lowest in B4 (2,74 log KOB / g) and S55 (3,35 log KOB / g) groups, the highest values were found in the I30 group in both samples. In terms of psychrophilic bacteria, the lowest results were determined in the groups thawed by S55 method. According to the color results; the lowest L* value in mussels and shrimp meat was determined in I30 group, the b* value associated with oxidation was found to be highest in mussel meat samples in O22 and in shrimp meat samples in B4 group. The lowest water activity value was found in mussel meat in B4 and in shrimp in O22 groups. According to sensory analysis results; the highest overall acceptability score was determined in the thawed in refrigerator in both samples. Consequently, when all the quality parameters were evaluated, it was determined that thawing in the refrigerator and hot water was the best method.

Supplementing 2 g per day bovine lactoferrin from late gestation until weaning did not improve lactation performance of mixed parity sows

2019 ◽  
Vol 59 (12) ◽  
pp. 2191 ◽  
Author(s):  
Fan Liu ◽  
Jordon Hogg ◽  
Susie Kracht ◽  
Chris J. Brewster ◽  
Dave J. Henman ◽  
...  
Keyword(s):  
Survival Rate ◽  
Control Diet ◽  
Average Daily Gain ◽  
Late Gestation ◽  
Commercial Application ◽  
Bovine Lactoferrin ◽  
Lactation Performance ◽  
Large White ◽  
Litter Weight ◽  
Dietary Treatments

Context Lactoferrin is a non-haem binding protein that possesses antimicrobial, antioxidant and anti-inflammatory properties. A previous study showed lactoferrin supplementation from early gestation to weaning improved lactation performance in primiparous sows; however, it is unknown whether the supplementation within a more specified duration (from late gestation to weaning) can improve lactation performance in multiparous sows, which limits its commercial application. Aims This experiment investigated the effects of 2 g/day bovine lactoferrin supplementation from late gestation to weaning on lactation performance in mixed parity sows. Methods Forty-seven primiparous sows and 167 multiparous sows (up to parity 5; Large White × Landrace, PrimeGro Genetics, Corowa, NSW) were allocated to either a Control diet (2 g/day casein) or Lactoferrin supplement diet (2 g/day lactoferrin) when entering the farrowing house in late gestation (101 ± 4.6 days, mean ± s.d.) balanced by parity (2.4 ± 1.80, mean ± s.d.). Sows were housed individually in farrowing crates and fed the experimental diets until weaning (26 ± 2.5 days, mean ± s.d.). Farrowing outcomes and lactation performance were recorded. Key results Lactoferrin supplementation did not affect the number of piglets born alive, number of stillborn piglets, number of mummified fetuses, the percentage of born-light piglets (≤1.1 kg) or piglet pre-fostering survival rate. Cross-fostering within the first 48 h standardised the litter size and litter weight between dietary treatments. Piglet pre-weaning survival rate, litter weight gain, average daily gain of piglets, or coefficient of variation of piglet growth rate was not affected by lactoferrin supplementation. Daily feed intake during lactation, bodyweight and backfat thickness of sows at weaning were similar between the dietary treatments. Conclusions Two grams per day lactoferrin supplementation from late gestation to weaning did not affect lactation performance in mixed parity sows. Implications The effectiveness of lactoferrin supplementation may depend upon the duration of supplementation, which should be optimised in future studies.

Comparison of eating quality of bull and steer beef

1984 ◽  
Vol 39 (1) ◽  
pp. 37-50 ◽  
Author(s):  
E. Dransfield ◽  
G. R. Nute ◽  
M. A. Francombe
Keyword(s):  
Connective Tissue ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Castrate Male ◽  
Consumer Panel ◽  
Chemical Measurements ◽  
Significant Difference ◽  
Psoas Major

ABSTRACTEating qualities of beef from entire and castrate male animals were compared using taste panel, objective texture and chemical measurements and a consumer panel. The eating quality of roast m. longissimus dorsi, casseroled m. supraspinatus, minced m. gastrocnemius and grilled m. psoas major from bull beef, slaughtered at 400 days was different (by triangular tests) from that of twin steer beef. The differences (attributed to flavour, texture and juiciness) were not substantiated using descriptive scaling tests when the only significant difference was that roast m. longissimus dorsi from bulls was slightly drier than that from steers. Tenderness, juiciness and flavour of roast m. longissimus dorsi from 71 bulls and 84 steers raised semi-intensively to 390 to 510 kg and slaughtered commercially were assessed using descriptive category scales and the instrumental toughness values. There was no significant difference in organoleptic qualities and the distributions of tenderness and juiciness within these populations were similar. Bull beef contained more connective tissue and had less intramuscular fat. Fatness was poorly related to tenderness (r = 0·3) and unrelated to juiciness or flavour. A consumer panel of 606 assessors showed that bull beef was not as pale as steer beef and found no difference in fatness of the cuts, flavour or juiciness. Fore-rib roasts of bull beef were marginally less tender than steer fore rib.

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