Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

The effect of polymorphisms at PRKAG3 (R200Q and I199V) and RYR1 (R615C) genes on carcass traits and meat quality was examined in a sample of 257 commercial pigs, crosses of Landrace × Large White as maternal line and Pietrain (N = 96), Pietrain × Landrace (N = 42) or Pietrain × Hampshire (N = 119) as paternal line. Pigs were genotyped (PCR-RFLP) and traits of interest were measured (which included carcass and ham weight, measurements of fatness, meatiness, ultimate pH, colour parameters and drip loss). The observed genotype frequencies at PRKAG3 gene were 9.7%, 38.9%, 32.7%, 6.2% and 12.5% for R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V and Q/R-V/V genotype, respectively. RYR1 genotype frequencies were 57.2% for N/N and 42.8% for N/n genotype. Studied polymorphisms exhibited a significant effect on meat quality, but mainly an insignificant effect on carcass traits. No significant interaction between PRKAG3 and RYR1 was found. Carriers of RYR1 mutant allele “n” had less intense longissimus dorsi muscle colour (subjective score, Minolta L* and b*) and higher drip loss. Regarding PRKAG3, the ultimate pH decreased and Minolta L*, a*, b* and drip loss increased in the following order: R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V and Q/R-V/V, according to the presence of 199I and absence of 200Q alleles. The study shows that the I199V polymorphism is an important source of variation in pigs free of 200Q. In particular the 199I proves beneficial for meat quality. The results of combining the RYR1 and PRKAG3 genotypes indicate that R/R-I/I genotype could be used in counterbalancing the negative effects of “n” allele on meat quality.

Download Full-text

A novel porcine mRNA differentially expressed in the Longissimus muscle tissues from Meishan and Large White pigs are associated with carcass traits and meat quality

Journal of Animal and Feed Sciences ◽

10.22358/jafs/66684/2008 ◽

2008 ◽

Vol 17 (4) ◽

pp. 559-567

Author(s):

G. Liu ◽

Y. Xiong

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Differentially Expressed ◽

Large White ◽

Muscle Tissues

Download Full-text

Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles

Animals ◽

10.3390/ani11113213 ◽

2021 ◽

Vol 11 (11) ◽

pp. 3213

Author(s):

Chaiwat Arjin ◽

Chanmany Souphannavong ◽

Rakkiat Norkeaw ◽

Niraporn Chaiwang ◽

Supamit Mekchay ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Average Daily Gain ◽

Carcass Traits ◽

Basal Diet ◽

Experimental Period ◽

Large White ◽

Growing Pig

The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on overall growing performance, meat quality, and fatty acid profile. A total of 24 barrow grower crossbred pigs (Large White × Landrace) × Duroc with an initial average body weight of 26.33 kg were fed with a basal diet supplemented with PC at 0%, 5%, and 10% in (PC0, PC5, and PC10, respectively) for 12 weeks. At the end of the experimental period, pigs were slaughtered to determine carcass traits and meat quality. Back fat, abdominal fat, and longissimus dorsi (LD) muscle were collected to investigate fatty acid composition. The results show that the average daily gain (ADG) in the PC10 significantly increased. However, PC supplementation did not influence carcass traits and meat quality except the color as described by lightness (L*). Dietary PC supplementation significantly increased the α-linolenic acid (ALA, C18:3 cis-9, 12, 15), whereas n6/n3 ratio decreased significantly in all tissues investigated. Thus, it can be concluded that the supplementation of PC in growing pig diet is a potential way to increase the fatty acid composition to that required for healthier meat.

Download Full-text

Comparison of Large White and Duroc boars as terminal sires

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600034620 ◽

1997 ◽

Vol 1987 ◽

pp. 21-21

Author(s):

S.P. Simpson ◽

A.J. Webb ◽

S. Dick

Keyword(s):

Meat Quality ◽

Growth Rates ◽

Rapid Growth ◽

Carcass Traits ◽

Eating Quality ◽

Large White ◽

Ad Libitum

Pig improvement schemes have generally concentrated on producing lean, efficient pigs with rapid growth rates, but there is growing concern that pork is being produced which is too lean and that meat quality is deteriorating. The American Duroc breed may have an advantage over the Large White and Landrace breeds in eating quality through a higher level of intra-musclar fat. This study compares production and carcass traits in a three breed cross with Duroc and Large White boars as terminal sires and Large White x Norwegian Landrace dams. Pairs of sibs were penned and tested together and fed ad libitum or on a time based scale, and carcass measurements were taken at the end of test.

Download Full-text

Effects of various levels of dietary fiber on carcass traits, meat quality and myosin heavy chain I, IIa, IIx and IIb expression in muscles in Erhualian and Large White pigs

Meat Science ◽

10.1016/j.meatsci.2020.108160 ◽

2020 ◽

Vol 169 ◽

pp. 108160 ◽

Cited By ~ 1

Author(s):

Pingping Han ◽

Pinghua Li ◽

Wuduo Zhou ◽

Lijuan Fan ◽

Binbin Wang ◽

...

Keyword(s):

Myosin Heavy Chain ◽

Dietary Fiber ◽

Meat Quality ◽

Heavy Chain ◽

Carcass Traits ◽

Large White

Download Full-text

Dietary Addition with Fermented Sorghum Distiller's Dried Grains with Soluble Improved Carcass Traits and Meat Quality in Growing-Finishing Pigs

10.21203/rs.3.rs-784413/v1 ◽

2021 ◽

Author(s):

Huawei Li ◽

Yehui Duan ◽

Fugui Yin ◽

Qian Zhu ◽

Chengjun Hu ◽

...

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Basal Diet ◽

Biceps Femoris ◽

Underlying Mechanism ◽

B Value ◽

Finishing Pigs ◽

Large White ◽

L Value ◽

Dietary Treatments

Abstract The fermented sorghum distiller's dried grains with soluble (FS-DDGS) contain numerous nutrients, yet its nutritional effects on growing-finishing pigs remain unclear. The present study was conducted to evaluate the effects of dietary FS-DDGS addition on growth performance, carcass traits, and meat quality in growing-finishing pigs. A total of 48 healthy male crossbred (Large White × Landrace × Duroc) barrows with initial body weight (BW) of 39.95 ± 2.15 kg were allocated to one of four dietary treatments (12 pigs per treatment). The dietary treatments were as follows: basal diet without (FS-DDGS0 group) or with 50 g/kg (FS-DDGS50 group), 100 g/kg (FS-DDGS100 group), or 150 g/kg (FS-DDGS150) FS-DDGS, respectively. Results showed that dietary FS-DDGS addition increased (linear, P < 0.05) the pH24h value, and contents of ash, crude protein, and Pro in Longissimus dorsi muscle, and Ala, Arg, Asp, Glu, Ile, Leu, Lys, Ser, and Tyr in Biceps femoris (BF) muscle. Meanwhile, dietary FS-DDGS addition decreased (linear, P < 0.05) the drip loss, b* value, and L* value. In addition, an effect (quadratic, P < 0.05) on total bone percentage and Gly and Pro contents in BF muscle were observed. Collectively, these findings suggested that dietary FS-DDGS addition could improve carcass traits and meat quality; nevertheless, more research is warranted to determine the underlying mechanism associated with the alterations.

Download Full-text