The Effect of Feed Withdrawal and Crating Density in Transit on Metabolism and Meat Quality of Broilers at Slaughter Weight

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.

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Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.

Journal of Animal Science ◽

10.2527/1996.745925x ◽

1996 ◽

Vol 74 (5) ◽

pp. 925 ◽

Cited By ~ 105

Author(s):

F Cisneros ◽

M Ellis ◽

F K McKeith ◽

J McCaw ◽

R L Fernando

Keyword(s):

Meat Quality ◽

Carcass Characteristics ◽

Slaughter Weight

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Effect of gender and castration of females and slaughter weight on performance and carcass and meat quality of Iberian pigs reared under intensive management systems

Meat Science ◽

10.1016/j.meatsci.2008.05.005 ◽

2008 ◽

Vol 80 (4) ◽

pp. 1122-1128 ◽

Cited By ~ 29

Author(s):

M.P. Serrano ◽

D.G. Valencia ◽

A. Fuentetaja ◽

R. Lázaro ◽

G.G. Mateos

Keyword(s):

Meat Quality ◽

Management Systems ◽

Intensive Management ◽

Slaughter Weight

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Meat Quality of Crossbred Porkers without the Gene RYR1T Depending on Slaughter Weight

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.14.0518 ◽

2015 ◽

Vol 28 (3) ◽

pp. 398-404 ◽

Cited By ~ 1

Author(s):

Grażyna Czyżak-Runowska ◽

Janusz Wojtczak ◽

Andrzej Łyczyński ◽

Jacek Wójtowski ◽

Maria Markiewicz-Kęszycka ◽

...

Keyword(s):

Meat Quality ◽

Slaughter Weight

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BEAF QUALITY OF PURE-BRED AND CROSS-BRED BEEF CATTLE OF SIBERIA

Siberian Herald of Agricultural Science ◽

10.26898/0370-8799-2018-5-6 ◽

2019 ◽

Vol 48 (5) ◽

pp. 45-51 ◽

Cited By ~ 1

Author(s):

B. O. Inerbaev ◽

N. V. Borisov

Keyword(s):

Meat Quality ◽

Biochemical Composition ◽

Relative Mass ◽

Control Group ◽

General View ◽

Housing Conditions ◽

High Quality ◽

Slaughter Weight ◽

Positive Effect

The paper presents requirements to high-quality beef in terms of its general view, biochemical composition, taste and nutritional properties. The parameters which determine the taste, aroma, juiciness, tenderness of meat, as well as the strength and richness of the broth are given. Quality of beef obtained from animals of different beef breeds and their hybrids was assessed. Meat quality of the Hereford breed is higher than that of other most common breeds by the main parameters. The effect of the cow class on the meatproductivity of the young Hereford bulls was experimentally established. They were superior to animals of the control group in pre-slaughter weight by 25 kg (6.4%), slaughter weight - by 15.4 kg (7.5%), relative mass of flesh - by 7.8 kg, half-carcass weight - by 8.1 kg (7.6%). At the age of 20 months Hereford x Simmental steers of the 1st generation and heifers of the 3rd generation were characterized by high quality meat. Depending on housing conditions (with an area of 3.5 m 2 per head), the Kazakh-white-headed x Simmental steers of the 1st generation were in the lead in terms of meat quality. When fattened at the site, the Kazakh-white-headed x young Simmental bulls and heifers of the 1st generation were superior. The positive effect of semen production of Australian stud bulls on meat marbling of Siberian analogues (6 points) was experimentally proven. A new accelerated method of taking a sample of meat for research is described. In this method probes are taken from four easily accessible large muscles: m. supraspinatus, longissimus dorsi, m. iliopsoas (fillet), m. semimembranosus. Their biochemical composition is determined, after which the quality composition of carcass flesh is defined by a special formula with allowance for correction factors.

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Body size, carcass and meat quality of three commercial beef categories of ‘Serrana de Teruel’ breed

Spanish Journal of Agricultural Research ◽

10.5424/sjar/2016143-9122 ◽

2016 ◽

Vol 14 (3) ◽

pp. e0604 ◽

Cited By ~ 7

Author(s):

Guillermo Ripoll ◽

Pere Albertí ◽

Javier Alvarez-Rodríguez ◽

Isabel Blasco ◽

Albina Sanz

Keyword(s):

Body Size ◽

Meat Quality ◽

Maximum Stress ◽

Subcutaneous Fat ◽

The Other ◽

Carcass Weight ◽

Slaughter Weight ◽

Fat Thickness

The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel breed’ to define the appropriate commercial option. Twenty ‘Serrana de Teruel’ male calves at 9 months were assigned to the commercial beef categories (young bulls, bulls and steers), slaughtered at 12, 22 and 22 months of age, respectively. The in vivo ultrasound backfat thickness was greater than the dorsal fat thickness, and the young bulls and steers had a similar fat thickness, that was greater than the bulls in both areas. The slaughter weight and cold carcass weight were significantly different between the commercial categories. However, the differences were not sufficient to modify the dressing percentage, carcass conformation and fatness degree between the young bulls and bulls. The maximum stress of the muscle at 7 d of ageing was lower in the steers than in the young bulls and bulls. In general, the lightness of the meat in the bulls was lower than that in the young bulls and steers. The subcutaneous fat of the bull carcasses had a vivid colour and stored more carotenoids than that of the young bulls and steers. Hence, bulls produced heavier and better conformed carcasses with more edible meat and less fat than the other categories. However, steers are recommended to produce large carcasses with more trim and cover fat than the other categories. Finally, it seems that bulls are the most suitable commercial category to ‘Serrana de Teruel’ breed.

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