PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE

2010 ◽  
Vol 21 (3) ◽  
pp. 529-544 ◽  
Author(s):  
A.C. DILGER ◽  
P.J. RINCKER ◽  
J.M. EGGERT ◽  
F.K. MCKEITH ◽  
J. KILLEFER
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
The Impact

scholarly journals Meat quality traits and muscle composition of cows differing in lactation performance

2012 ◽  
Vol 55 (1) ◽  
pp. 36-47 ◽  
Author(s):  
M. Hamada ◽  
E. Albrecht ◽  
A.-R. El Bagory ◽  
A.-B. Edris ◽  
H. M. Hammon ◽  
...  
Keyword(s):  
Body Composition ◽  
Cell Size ◽  
Muscle Fibre ◽  
Meat Quality ◽  
Quality Traits ◽  
Lactation Performance ◽  
Fat Cell ◽  
Muscle Structure ◽  
Meat Quality Traits ◽  
The Impact

Abstract. Beef and dairy cows differ in the way in which they utilise nutrients and in accretion or mobilisation of body reserves during lactation. Thus far, little is known about the impact of lactation performance on body composition, meat quality, and the related muscle structure of cows with a defined, combined beef and dairy genetic background. In the described experiment, 50 F2 cows, originating from mating Charolais bulls to German Holstein cows and a following intercross of F1 individuals, were slaughtered during the second lactation, 30 days after calving. Cows were assigned to 3 groups, each containing representatives of 3 families, according to lactation performance. Standard carcass and meat quality traits were determined. Additionally, samples from longissimus muscle were investigated by histology and computer image analysis for muscle fibre profile, intramuscular fat cell size, and marbling traits. Subcutaneous fat cell size was measured to estimate the impact of lactation on body fat reserves. The results suggest no influence of the duration of the first lactation on body composition, meat quality or muscle structure. However, the amount of milk per day influenced body weight, body composition, and marbling traits. Relationships between traits were low, but showed consistently that increasing milk yield was negatively correlated with tissue accretion. Changes of muscle fibre and fat cell profile, indicating protein or fat mobilisation by lactation, could not be detected. In the presented study, lactation had only minor consequences for meat quality.

scholarly journals Microbiability of meat quality and carcass composition traits in swine

2020 ◽  
Author(s):  
Piush Khanal ◽  
Christian Maltecca ◽  
Clint Schwab ◽  
Justin Fix ◽  
Francesco Tiezzi
Keyword(s):  
Meat Quality ◽  
Gut Microbiome ◽  
Complex Traits ◽  
Carcass Composition ◽  
Intestinal Microbiome ◽  
Quality Traits ◽  
Microbial Composition ◽  
Meat Quality Traits ◽  
Genomic Heritability ◽  
The Impact

Abstract BackgroundSwine gut microbiome constitutes a portion of the whole genome and has potential to affect different phenotypes. More recently, research is more directed towards association of gut microbiome and different traits in swine. However, the contribution of microbial composition to the phenotypic variation of meat quality and carcass composition traits in pigs has not been explored yet. The objectives of this study are to estimate the microbiabilities for different meat quality and carcass composition traits; to investigate the impact of intestinal microbiome on heritability estimates; to estimate the correlation between microbial diversity and meat quality and carcass composition traits; and to estimate the microbial correlation between the meat quality and carcass composition traits in a commercial swine population.ResultsThe contribution of the microbiome to carcass composition and meat quality traits was prominent although it varied over time, increasing from weaning to off test for most traits. Microbiability estimates of carcass composition traits were greater than that of meat quality traits. Among all of the traits analyzed, belly weight had higher microbiability estimate (0.29 ± 0.04). Adding microbiome information did not affect the estimates of genomic heritability of meat quality traits but affected the estimates of carcass composition traits. Fat depth had greater decrease (10%) in genomic heritability. High microbial correlations were found among several traits. This suggested that genomic correlation was partially contributed by genetic similarity of microbiome composition.ConclusionsResults indicate that better understanding of microbial composition could aid the improvement of complex traits, particularly the carcass composition traits in swine by inclusion of microbiome information in the genetic evaluation process.

scholarly journals Microbiability of meat quality and carcass composition traits in swine

2019 ◽  
Author(s):  
Piush Khanal ◽  
Christian Maltecca ◽  
Clint Schwab ◽  
Justin Fix ◽  
Francesco Tiezzi
Keyword(s):  
Meat Quality ◽  
Fixed Effects ◽  
Carcass Composition ◽  
Quality Traits ◽  
Microbiome Composition ◽  
Meat Quality Traits ◽  
Genomic Heritability ◽  
Genomic Correlation ◽  
Weight Decrease ◽  
The Impact

AbstractThe impact of gut microbiome composition was investigated at different stages of production (Wean, Mid-test, and Off-test) on meat quality and carcass composition traits of 1,123 three-way-crossbred pigs. Data were analyzed using linear mixed models which included the fixed effects of dam line, contemporary group and gender as well as the random effects of pen, animal and microbiome information at different stages. The contribution of the microbiome to all traits was prominent although it varied over time, increasing from weaning to Off-test for most traits. Microbiability estimates of carcass composition traits were greater compared to meat quality traits. Adding microbiome information did not affect the estimates of genomic heritability of meat quality traits but affected the estimates of carcass composition traits. High microbial correlations were found among different traits, particularly with traits related to fat deposition with decrease in genomic correlation up to 20% for loin weight and belly weight. Decrease in genomic heritabilities and genomic correlations with the inclusion of microbiome information suggested that genomic correlation was partially contributed by genetic similarity of microbiome composition.

scholarly journals The impact of MYOG, MYF6 and MYOD1 genes on meat quality traits in crossbred pigs

2012 ◽  
Vol 11 (88) ◽  
pp. 15405-15409 ◽  
Author(s):  
Stupka Roman ◽  
Citek Jaroslav ◽  
Sprysl Michal ◽  
Okrouhla Monika ◽  
Brzobohaty Lubos
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
The Impact ◽  
Crossbred Pigs

Association analysis between CMYA5 gene and meat quality traits in Hunan black pig

2013 ◽  
Vol 38 (1) ◽  
pp. 64-68
Author(s):  
Ji ZHU ◽  
Jian LIU ◽  
Jian-bang SUN ◽  
Shi-liu YANG ◽  
Jing-ru LI ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
I Gene

scholarly journals Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Simone Savoia ◽  
Andrea Albera ◽  
Alberto Brugiapaglia ◽  
Liliana Di Stasio ◽  
Alessio Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
External Validation ◽  
Genetic Correlations ◽  
Genetic Selection ◽  
Quality Traits ◽  
Eye Muscle ◽  
Meat Quality Traits ◽  
Color Traits ◽  
Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

scholarly journals Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Giovanni Bittante ◽  
Simone Savoia ◽  
Alessio Cecchinato ◽  
Sara Pegolo ◽  
Andrea Albera
Keyword(s):  
Meat Quality ◽  
Genetic Improvement ◽  
Near Infrared ◽  
Infrared Region ◽  
Phenotypic Variance ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Infrared Spectral ◽  
Portable Spectrometers ◽  
Absorbance Spectra

AbstractSpectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.

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