scholarly journals PSXIII-27 Meat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feeding

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 471-472
Author(s):  
Leticia Pérez-Ciria ◽  
Francisco Javier Miana-Mena ◽  
Guillermo Ripoll ◽  
María Ángeles Latorre
Keyword(s):  
Energy Content ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Net Energy ◽  
Fat Quality ◽  
Dry Cured Ham ◽  
The Impact ◽  
Intramuscular Fat Content

Abstract Currently, gilts intended for Spanish high quality dry-cured ham are characterized by lack of fatness detected at backfat depth covering the ham and also in the intramuscular fat content, necessary for an optimum dry-curing process and for the consumer acceptability, respectively. Trying to solve it, a trial was carried out with 90 Duroc x (Landrace x Large White) females to assess the impact of immunocastration and different diets on meat and fat quality. Half of gilts were entire (EG) and the other half were immunocastrated (IG) by two injections of Vacsincel® at 58 and 76 kg of body weight (BW). Three diets were tested (76–134 kg BW) in both groups: A=control, B=high net energy content and C=low lysine level. A sample of meat from each carcass (n = 15) and 48 samples of subcutaneous fat chosen at random (n = 8) were analyzed. Data were processed as a factorial 2 (sexes) x 3 (diets) using the GLM procedure of SAS. Meat from IG showed lower moisture (P = 0.04) and higher intramuscular fat content (P = 0.01) than that from EG. Fat from IG presented higher proportion of saturated fatty acids (SFA) (P = 0.002) and lower of polyunsaturated (PUFA) (P = 0.02) and PUFA:SFA ratio (P = 0.007) than that from EG, but the n6:n3 ratio was not influenced. About feeding, the only effects observed were that in IG, diet C and B increased the water holding capacity (P < 0.01). It can be concluded that immunocastration improved the chemical composition of meat, but feeding had scarce effects on pork quality. Besides, fat from EG seems healthier but fat from IG would be fitter for technological processes, such as curing. This work (Project AGL2016-78532-R) was funded by MINECO.

scholarly journals Transcriptome shifts triggered by vitamin A and SCD genotype interaction in Duroc pigs

BMC Genomics ◽  
2022 ◽  
Vol 23 (1) ◽  
Author(s):  
Emma Solé ◽  
Rayner González-Prendes ◽  
Yelyzaveta Oliinychenko ◽  
Marc Tor ◽  
Roger Ros-Freixedes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin A ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Dietary Vitamin ◽  
Wide Range ◽  
Fattening Period ◽  
The Impact ◽  
Intramuscular Fat Content

Abstract Background The composition of intramuscular fat depends on genetic and environmental factors, including the diet. In pigs, we identified a haplotype of three SNP mutations in the stearoyl-coA desaturase (SCD) gene promoter associated with higher content of monounsaturated fatty acids in intramuscular fat. The second of these three SNPs (rs80912566, C > T) affected a putative retinol response element in the SCD promoter. The effect of dietary vitamin A restriction over intramuscular fat content is controversial as it depends on the pig genetic line and the duration of the restriction. This study aims to investigate changes in the muscle transcriptome in SCD rs80912566 TT and CC pigs fed with and without a vitamin A supplement during the fattening period. Results Vitamin A did not affect carcass traits or intramuscular fat content and fatty acid composition, but we observed an interaction between vitamin A and SCD genotype on the desaturation of fatty acids in muscle. As reported before, the SCD-TT pigs had more monounsaturated fat than the SCD-CC animals. The diet lacking the vitamin A supplement enlarged fatty acid compositional differences between SCD genotypes, partly because vitamin A had a bigger effect on fatty acid desaturation in SCD-CC pigs (positive) than in SCD-TT and SCD-TC animals (negative). The interaction between diet and genotype was also evident at the transcriptome level; the highest number of differentially expressed genes were detected between SCD-TT pigs fed with the two diets. The genes modulated by the diet with the vitamin A supplement belonged to metabolic and signalling pathways related to immunity and inflammation, transport through membrane-bounded vesicles, fat metabolism and transport, reflecting the impact of retinol on a wide range of metabolic processes. Conclusions Restricting dietary vitamin A during the fattening period did not improve intramuscular fat content despite relevant changes in muscle gene expression, both in coding and non-coding genes. Vitamin A activated general pathways of retinol response in a SCD genotype-dependant manner, which affected the monounsaturated fatty acid content, particularly in SCD-CC pigs.

Genetic analyses of carcass composition, as assessed by X-ray computer tomography, and meat quality traits in Scottish Blackface sheep

2006 ◽  
Vol 82 (2) ◽  
pp. 151-162 ◽  
Author(s):  
E. Karamichou ◽  
R. I. Richardson ◽  
G. R. Nute ◽  
K. A. McLean ◽  
S. C. Bishop
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Carcass Composition ◽  
Quality Traits ◽  
Muscle Density ◽  
Meat Quality Traits ◽  
Lean Line ◽  
Intramuscular Fat Content

AbstractGenetic parameters for carcass composition and meat quality traits were estimated in Scottish Blackface sheep, previously divergently selected for carcass lean content (LEAN and FAT lines). Computerized X-ray tomography (CT) was used to obtain non-destructive in vivo estimates of the carcass composition of 700 lambs, at ca. 24 weeks of age, with tissue areas and image densities obtained for fat, muscle and bone components of the carcass. Comprehensive measures of meat quality and carcass fatness were made on 350 male lambs, at ca. 8 months of age, which had previously been CT scanned. Meat quality traits included intramuscular fat content, initial and final pH of the meat, colour attributes, shear force, dry matter, moisture and nitrogen proportions, and taste panel assessments of the cooked meat. FAT line animals were significantly (P<0·05) fatter than the LEAN line animals in all measures of fatness (from CT and slaughter data), although the differences were modest and generally proportionately less than 0·1. Correspondingly, the LEAN line animals were superior to the FAT line animals in muscling measurements. Compared with the LEAN line, the FAT line had lower muscle density (as indicated by the relative darkness of the scan image), greater estimated subcutaneous fat (predicted from fat classification score) at slaughter, more intramuscular fat content, a more ‘yellow’ as opposed to ‘red’ muscle colour, and juicer meat (all P<0·05). All CT tissue areas were moderately to highly heritable, with h2 values ranging from 0·23 to 0·76. Likewise, meat quality traits were also moderately heritable. Muscle density was the CT trait most consistently related to meat quality traits, and genetic correlations of muscle density with live weight, fat class, subcutaneous fat score, dry matter proportion, juiciness, flavour and overall liking were all moderately to strongly negative, and significantly different from zero. In addition, intramuscular fat content was positively genetically correlated with juiciness and flavour, and negatively genetically correlated with shear force value. The results of this study demonstrate that altering carcass fatness will simultaneously change muscle density (indicative of changes in intramuscular fatness), and aspects of intramuscular fat content, muscle colour and juiciness. The heritabilities for the meat quality traits indicate ample opportunities for altering most meat quality traits. Moreover, it appears that colour, intramuscular fat content, juiciness, overall liking and flavour may be adequately predicted, both genetically and phenotypically, from measures of muscle density. Thus, genetic improvement of carcass composition and meat quality is feasible using in vivo measurements.

A comparison of female and castrate pigs slaughtered at weights above and below 120 kg on carcass traits, intramuscular fat and fatty acid composition of carcasses intended for dry-cured ham and shoulder production

2019 ◽  
Vol 59 (10) ◽  
pp. 1923 ◽  
Author(s):  
M. A. Latorre ◽  
A. Olivares ◽  
A. Callejo ◽  
A. I. Rey ◽  
L. Pérez-Ciria ◽  
...  
Keyword(s):  
Weight Ratio ◽  
Intramuscular Fat ◽  
Allometric Growth ◽  
Large White ◽  
Growth Coefficient ◽  
Dry Cured Ham ◽  
Fat Composition ◽  
Fat Thickness ◽  
The Impact ◽  
Intramuscular Fat Content

The objective of this trial was to study the impact of slaughter weight (SW) class: heavy (≥120 kg) or light (&lt;120 kg) on carcass fatness, development of main lean cuts and fat composition in barrows and gilts intended for dry-cured ham and shoulder elaboration. A total of 181 Duroc × (Landrace × Large White) pigs was used, being 94 barrows and 87 gilts. Carcasses from barrows had lower ham compactness but higher shoulder:ham weight ratio than those from gilts. The allometric growth coefficient of ham was higher in gilts whereas those for shoulder, loin and shoulder/ham were higher in barrows. An interaction sex × SW class was found for carcass fatness; the increase of fat thickness was higher in barrows than in gilts in light SW class but higher in gilts than in barrows in heavy SW class. In addition, the allometric growth coefficients for ham, loin and shoulder:ham ratio were higher in light than in heavy pigs. Percentage of rejected carcasses at slaughterhouse, due to lack of fat thickness, was higher for females than for barrows and for light than for heavy pigs. Sex and SW class had no effect on intramuscular fat content. However, more saturation was found in fat (intramuscular) from barrows and in that (subcutaneous) from light pigs. It can be concluded that carcasses from barrows are commercially more suitable than those from gilts and heavy SW might be more interesting when animals are intended for Teruel dry-cured ham and shoulder production.

scholarly journals Influence of H-FABP gene polymorphisms on slaughter value of hybrid pigs

2018 ◽  
pp. 55-60
Author(s):  
Andrea Nyisalovits ◽  
János Posta ◽  
Levente Czeglédi ◽  
Diána Juhász ◽  
László Babinszky
Keyword(s):  
Gene Mutations ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Potential Candidate ◽  
Production Traits ◽  
Potential Candidate Gene ◽  
Pcr Rflp ◽  
The Impact ◽  
Intramuscular Fat Content ◽  
Fabp Gene

The H-FABP gene was defined as a potential candidate gene influencing the fat deposition traits, primarily the intramuscular fat content. The aim of this study is to define whether the previously reported gene mutations are connected with the slaughter traits measured in a standard slaughterhouse. The study included data from 405 gilts and barrows from 2 different samples. The two chosen mutation (HFABP1: c. 103 T>C, HFABP2: c. 1970 T>C) were detected in one reaction with PCR-RFLP (Polymerase Chain Reaction-Restriction Fragment Lenght Polymorphism) method with HinfI restrictoin enzyme. The allel frequencies are as follows: 103T(H)=0.75; 103C(h)=0.25, 1970T=0.32; 1970C=0.68. A HFABP1 mutation has significant effect on backfat thickness and lean meat % at stable 1 (sample 1), but there were no effect at stable 2 (sample 2). The analysis of values of production traits, depending on HFABP2 genotype did not reveal significant differences. Based on this study we can’t get a clear conclusion on the impact of polymorphisms on production parameters. In the examined flock the allele frequency of mutation in 5 'UTR is identical to the literature data, i. e. the more favorable variant regarding the intramuscular fat content is predominant in the population.

Identification of a Brahman sire whose progeny have high marbling scores and high intramuscular fat content

1998 ◽  
Vol 38 (8) ◽  
pp. 785 ◽  
Author(s):  
C. Gazzola ◽  
C. J. O'Neill ◽  
J. E. Frisch
Keyword(s):  
Bos Indicus ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Beef Industry ◽  
Muscle Area ◽  
Lower Growth ◽  
Eye Muscle ◽  
Tropical Adaptation ◽  
Intramuscular Fat Content

Summary. A Brahman sire (Select Brahman) whose steer progeny had both high marbling scores and high intramuscular fat content has been identified. The effect was independent of dam breed (5 different dam breeds were analysed), was present in both grain-finished and pasture-finished progeny, and was independent of hormone growth promotant treatment. From pasture, over twice as many progeny from the Select sire (62.5%) had high marbling scores as progeny from 10 other Brahman sires (25.9%). The effect was not as marked in grain-finished steers but the Select sire still produced one-third more high marbling progeny (84.6%) than the other sires (63.6%). The Select sire’s progeny were equal to or better than progeny from Tuli sires in producing high marbling scores. The intramuscular fat content (3.5 ± 0.3 g/100 g) of the progeny from the Select sire was greater than double that of progeny from other Brahman sires (1.9 ± 0.2 g/100 g; P<0.0001) and higher than progeny from Tuli sires (2.3 ± 0.1 g/100 g; P<0.0001). The increased marbling and intramuscular fat content were not associated with increased subcutaneous fat deposition, decreased muscle deposition, lower growth rate or smaller mature size since there were no differences in age, hot standard carcass weight, rump fat depth and rib eye muscle area between the Select sire’s progeny and those of other Brahman sires. The identification of a high marbling trait in a Bos indicus sire is of considerable significance to the northern Australian beef industry because it enables markets requiring marbled carcasses to be targeted while maintaining the advantages of tropical adaptation.

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