162 Fetal Programming and Meat Quality

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 87-87
Author(s):  
Marcio Duarte ◽  
Mateus P Gionbelli
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Fetal Programming ◽  
Maternal Nutrition ◽  
Muscle Fibers ◽  
Quality Traits ◽  
Intrauterine Development ◽  
Meat Quality Traits ◽  
Fetal Stage

Abstract For many years, variation in carcass and meat quality traits was thought to result from actions taken throughout the animals’ life after birth. However, the quantity and quality of meat obtained at slaughter are not always as good as expected. The past decade has increased the number of evidence of the effects of intrauterine development of skeletal muscle on animal performance that affects the carcass and meat quality traits. The so-called “Fetal Programming” concept sheds light on the biology of skeletal muscle development in meat animals, revealing that this development stage appears to be a pivotal moment to invest efforts aiming to improve animal productivity and the quality of meat. Because most, if not all, of the muscle fibers are formed prenatally in livestock species, the impairment of muscle fiber formation at this stage will limit the overall muscle mass deposition throughout postnatal life. Intramuscular adipocytes also start their formation at the fetal stage. As such, since the intramuscular fat depot has a lower deposition rate than other fat depots, enhancement of intramuscular adipogenesis during the fetal stage may increase marbling deposition postnatally. Muscle fibers, adipocytes, and fibroblasts, which contribute to connective tissue formation, are derived from the same pool of mesenchymal stem (MS) cells. Depending on the insult suffered during intrauterine development, their commitment may shift from myogenic towards adipogenic/fibrogenic lineage. So far, most of the evidence in livestock animals has shown that maternal nutrition during gestation is the main factor that influences the mechanisms underlying the commitment of the MS cells. Although the majority of these studies have shown the consequences of maternal nutrition on myogenesis, adipogenesis, and fibrogenesis, the epigenetic markers that cause the programming of MS cells to undergo to one lineage or another needs to be further investigated.

Castration age and growth, meat production and meat quality of Nellore male cattle

2020 ◽  
Vol 60 (5) ◽  
pp. 725
Author(s):  
R. J. Anaruma ◽  
L. G. Reis ◽  
P. E. de Felício ◽  
S. B. Pflanzer ◽  
S. Rossi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Weight ◽  
Age And Growth ◽  
Meat Production ◽  
Quality Traits ◽  
Muscle Area ◽  
Sensory Property ◽  
Meat Quality Traits

Castration in beef cattle production has been proposed to reduce sexual and aggressive behaviour, increase carcass fat deposition, and improve meat quality traits, such as tenderness and juiciness. The aim of the present study was to evaluate the effects of the age of castration on performance, subprimal yield and meat quality of Nellore cattle raised on a pasture system. A total of 24 Nellore males were raised in a grass-fed system with Brachiaria brizantha since birth until slaughter (at 30 months old). Three treatments were assigned: castration at weaning (CW); castration at 20 months old (C20); and intact bulls (NoC). Males were weighed, and muscle and fat thickness were periodically evaluated by ultrasonography. The cold carcass weight, dressing and carcass pH (pH 24), and subprimal cut weights were recorded after 24 h of chilling. Samples of Longissimus lumborum (LL) were taken to measure meat quality traits. Animals that were castrated at weaning had lower bodyweight after 10 months of age with no changes in the supplement intakes, average daily gain, hot carcass weight and cold carcass weight compared with NoC. Intact males had greater cooking losses and carcass yield compared with others, with no differences for LL pH 24 according to the treatments. The castration did not change the LL muscle area, but decreased total forequarter, chunk, shoulder and eye of round weights, and increased the back fat over LL and rump fat. Animals castrated at weaning had higher marbling compared with others. In addition, regardless of age, castration improved tenderness, increased LL total lipids and decreased moisture compared with NoC. For sensory property, steers castrated at 20 months of age had lower juiciness, and NoC had a greater global sensory property compared with steers castrated at 20 months old. In conclusion, steers castrated at weaning had lower growth rate, final bodyweight and meat production compared with intact males. However, when castration was performed at 20 months, animals did not differ in most cases from castration at weaning and NoC. Tenderness was improved by castration, but sensory traits did not differ between groups.

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

2018 ◽  
Vol 58 (11) ◽  
pp. 2091 ◽  
Author(s):  
Jun-Mo Kim ◽  
Sang-Hoon Lee ◽  
Youn-Chul Ryu
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Drip Loss ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

scholarly journals Genetic parameter estimation for reproductive traits in QingYu pigs and comparison of carcass and meat quality traits to Berkshire×QingYu crossbred pigs

2020 ◽  
Vol 33 (8) ◽  
pp. 1224-1232
Author(s):  
Jia Luo ◽  
Yiting Yang ◽  
Kun Liao ◽  
Bin Liu ◽  
Ying Chen ◽  
...  
Keyword(s):  
Birth Weight ◽  
Meat Quality ◽  
Genetic Parameter ◽  
Reproductive Traits ◽  
Quality Traits ◽  
Muscle Area ◽  
Weaning Weight ◽  
Slaughter Weight ◽  
Meat Quality Traits

Objective: The QingYu pig is well known for its excellent meat quality attributes in Sichuan province, China. In order to improve its production efficiency, the determination of genetic factors contributing to quantifiable economic traits of livestock is important. Moreover, the cross-breeding of QingYu pigs with western breeds possessing strong growth attributes is an efficient way to improve the performance of this breed.Methods: Here, the genetic parameters of several important reproductive traits of QingYu pigs were estimated, include total number born (TNB), number born alive, litter birth weight, individual birth weight, number of piglets weaned, litter weaning weight, and individual weaning weight. The data was analyzed using the ASReml 3.0 software (NSW Inc., Sydney, Australia). Furthermore, the effects of crossing Berkshire with QingYu (BQ) pigs on carcass and meat quality traits, as well as the effects of slaughter weight on carcass and meat quality of BQ were characterized.Results: QingYu pigs exhibited superior reproductive traits. The TNB available to QingYu pigs was more than 8 per parity. The observed repeatability of the reproductive traits of the QingYu pigs was between 0.10 and 0.23. The significantly correlated genetic and phenotypic of reproduction traits were consistent. Interestingly, the BQ pigs exhibited improved carcass quality, with a significant increase in loin muscle area, lean percentage and reduction in sebum percentage. As a result, BQ had higher L<sub>45min</sub>, lower cooking scores, and lower drip loss. In addition, the loin muscle area, body length, and sebum percentage were significantly higher in 90 and 100 kg animals. Cooking loss showed a significant increase at 80 kg, and marbling increased significantly from 90 kg.Conclusion: The results of this study suggest that QingYu pigs exhibit excellent reproductive properties and heritability of these traits. Crossing with Berkshire is an efficient strategy to improve the carcass and meat quality of QingYu pigs for commercial operations. Furthermore, it appears as though the optimal slaughter weight of BQ pigs is at approximately 90 kg.

scholarly journals Effects of crossing of domestic breed with beef breeds on the quality of meat in PR China and Republic of Serbia

2013 ◽  
Vol 29 (2) ◽  
pp. 385-397
Author(s):  
S. Aleksic ◽  
Sun Fang ◽  
Liu Di ◽  
M.M. Petrovic ◽  
V. Pantelic ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Quality Traits ◽  
Beef Production ◽  
Cattle Breeds ◽  
Meat Quality Traits ◽  
Lean Beef ◽  
Beef Cattle Breeds ◽  
French Beef

This paper presents the results of crossing Domestic Spotted breed with beef cattle breeds in the People's Republic of China and the Republic of Serbia. China is a big country of beef production and consumption. In 2012, beef production in China was 5,540,000 tons, which accounted for 9.7% of the global beef production, ranking the third in the world. The main sources of China?s beef are from crossbreeding cattle (native breed crossbred with foreign beef cattle). Simmental cattle are the most-widely used beef cattle in China?s improved beef cattle. China has cultivated its own Simmental after over 40 years? crossbreeding and improvement. China?s consumers mainly have three demands for beef quality as follows: expensive beef produced from Wagyu crossbreed with better marbling; lean beef from Simmental, Charolais and Limousin crossbreeds, top parts supplied to hotels while common parts to supermarkets; veal from cow calves. Chinese researchers are carrying out researches which are centered on marbling beef, lean beef and veal on complete techniques of good breed, feeding management, slaughter and cutting and carcass classification. At present, researchers have lively interest in functional genomics of meat quality traits of cattle, they expect to use these methods to study meat quality traits and then improve the meat quality. Improved cattle breeds universally utilized in China are mainly Simmental followed by Charolais, Limousin, Wagyu and Angus. Other three cattle breeds including Belgian blue cattle, Piedmontese and Gelbvien have ever been applied, however, rarely used in present beef cattle production. Republic of Serbia has in the future to quickly and efficiently provide adequate quantities of top quality meat. One of the ways to increase the yield and quality of the meat is crossing of Domestic spotted cattle of lower production traits with French beef cattle breeds. Beef production in the EU is adapted to the consumer taste. Meat must have a light red colour, equally suffused with fat and with pronounced sensory characteristics such as tenderness, juiciness, flavour and aroma. The results on the quality of meat of F1 generation crosses (Domestic Spotted breed with French beef cattle breeds Charolais and Limousine) indicate that by industrial crossing beef, meat-packing and organoleptic characteristics of meat can be improved.

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 Exploring the lncRNAs Related to Skeletal Muscle Fiber Types and Meat Quality Traits in Pigs

Genes ◽  
2020 ◽  
Vol 11 (8) ◽  
pp. 883
Author(s):  
Rongyang Li ◽  
Bojiang Li ◽  
Aiwen Jiang ◽  
Yan Cao ◽  
Liming Hou ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Skeletal Muscle Fiber ◽  
Fiber Formation ◽  
Muscle Fiber Types ◽  
Fiber Types ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Non Coding Rnas

The alteration in skeletal muscle fiber is a critical factor affecting livestock meat quality traits and human metabolic diseases. Long non-coding RNAs (lncRNAs) are a diverse class of non-coding RNAs with a length of more than 200 nucleotides. However, the mechanisms underlying the regulation of lncRNAs in skeletal muscle fibers remain elusive. To understand the genetic basis of lncRNA-regulated skeletal muscle fiber development, we performed a transcriptome analysis to identify the key lncRNAs affecting skeletal muscle fiber and meat quality traits on a pig model. We generated the lncRNA expression profiles of fast-twitch Biceps femoris (Bf) and slow-twitch Soleus (Sol) muscles and identified the differentially expressed (DE) lncRNAs using RNA-seq and performed bioinformatics analyses. This allowed us to identify 4581 lncRNA genes among six RNA libraries and 92 DE lncRNAs between Bf and Sol which are the key candidates for the conversion of skeletal muscle fiber types. Moreover, we detected the expression patterns of lncRNA MSTRG.42019 in different tissues and skeletal muscles of various development stages. In addition, we performed a correlation analyses between the expression of DE lncRNA MSTRG.42019 and meat quality traits. Notably, we found that DE lncRNA MSTRG.42019 was highly expressed in skeletal muscle and its expression was significantly higher in Sol than in Bf, with a positive correlation with the expression of Myosin heavy chain 7 (MYH7) (r = 0.6597, p = 0.0016) and a negative correlation with meat quality traits glycolytic potential (r = −0.5447, p = 0.0130), as well as drip loss (r = −0.5085, p = 0.0221). Moreover, we constructed the lncRNA MSTRG.42019–mRNAs regulatory network for a better understanding of a possible mechanism regulating skeletal muscle fiber formation. Our data provide the groundwork for studying the lncRNA regulatory mechanisms of skeletal muscle fiber conversion, and given the importance of skeletal muscle fiber types in muscle-related diseases, our data may provide insight into the treatment of muscular diseases in humans.

scholarly journals Calidad de carne de novillos 3/8 Braford producidos en Chaco, Argentina

2012 ◽  
Vol 23 (2) ◽  
pp. 95
Author(s):  
G. I. Rébak ◽  
A. E. Ynsaurralde ◽  
A. Capellari ◽  
N. Prester ◽  
L. Vázquez
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Packaging Technology ◽  
Meat Quality Traits ◽  
Palabras Clave ◽  
El Sistema ◽  
Para Determinar

<p>El objetivo del trabajo fue determinar caracteres de calidad de carne en novillos Braford 3/8 producidos en la Provincia de Chaco, Argentina, aplicando tecnología de empaque a fin de evaluar el efecto de la maduración sobre dicho producto. Se evaluaron novillos Braford 3/8 de 2, 4 y 6 dientes, terminados sobre pasturas cultivadas con suplementación estratégica. Se analizaron 4 periodos de maduración: 0, 7, 14 y 21 días en muestras del músculo Longisimus dorsi envasadas al vacío. El color se evaluó por el sistema CIELab, terneza por la cizalla de Warner Braztler, capacidad de retención de agua por porcentajes de pérdidas por cocción y se realizó el análisis proximal para determinar humedad, proteína, grasa y cenizas de las muestras. Para el procesamiento estadístico de los valores de color, retención de agua y terneza, se utilizó el análisis de la variancia en un diseño experimental completamente aleatorizado. Las medias fueron comparadas posteriormente por el test de Duncan. Los datos obtenidos del análisis proximal se analizaron mediante estadística descriptiva. No se registraron diferencias en la luminosidad, índice de rojo e índice de amarillo de la carne para ninguno de los diferentes períodos de maduración (p&gt;0,05). La terneza a los 7 días de maduración fue significativamente inferior que a los 0, 14 y 21 días (p&lt;0,05), al igual que las pérdidas por cocción (p&gt;&lt;0,0001). Los análisis químicos revelaron una carne con mediana humedad (72±1,19%), alto tenor proteico (23,08±0,61%) y moderada cantidad de grasa intramuscular (3,27±0,63%), caracteres que se adaptan a los requerimientos actuales del mercado consumidor. Palabras clave: novillo, carne, calidad, maduración, color, retención de agua, terneza. Abstract Rébak, G.I.; Ynsaurralde, A.E.; Capellari, A.; Prester, N.; Vázquez, L.: Meat quality of 3/8 Braford steers bred in Chaco, Argentina. Rev. vet. 23: 2, 95-99, 2012. The aim of this study was to determine meat quality traits in 3/8 Braford steers bred in Chaco, Argentina, using packaging technology to assess the effect of maturation on the product. Braford 3/8 bulls of 2, 4 and 6 teeth finished on cultivated pastures with strategic supplementation, were eval&gt;&lt;0,05), al igual que las pérdidas por cocción (p&lt;0,0001). Los análisis químicos revelaron una carne con mediana humedad (72±1,19%), alto tenor proteico (23,08±0,61%) y moderada cantidad de grasa intramuscular (3,27±0,63%), caracteres que se adaptan a los requerimientos actuales del mercado consumidor.</p>

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