scholarly journals Boar taint and meat quality characteristics of entire male and castrated male pigs

2019 ◽  
Vol 11 (2) ◽  
pp. 172-176
Author(s):  
I.G. Penchev
Keyword(s):  
Chemical Composition ◽  
Lipid Content ◽  
Live Weight ◽  
Quality Characteristics ◽  
Boar Taint ◽  
Ph Values ◽  
Significant Difference ◽  
Hue Angle ◽  
Water Holding ◽  
Entire Male

Abstract. The aim of the present research was to study the chemical composition, technological traits and intensity of boar taint of meat in entire male (EM) and surgically castrated male (CM) pigs. The study included 46 male pigs, cross F1 (Landrace x Danube White), fattened to average live weight 90 kg. In terms of chemical composition, the higher water and lipid content of the meat of entire male pigs, compared to the meat of surgically castrated male pigs was not statistically significant. A significant difference in the meat’s technological traits – pH values, water-holding capacity, cooking losses and tenderness between the two groups of male animals ware not found. The influence of the factor “castration” was reported in trait marbling of meat (p<0.001). There were statistically significant differences in the values of L*, b* and Hue angle, defining the color characteristics of the meat.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

PSX-A-27 Late-Breaking: The sulfatase mediated regeneration of androstenone from androstenone sulfate in boar fat

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 376-376
Author(s):  
Christine Bone ◽  
E James Squires
Keyword(s):  
Leydig Cells ◽  
High Performance ◽  
Boar Taint ◽  
Pork Products ◽  
Significant Difference ◽  
Sulfatase Activity ◽  
Steroid Sulfate ◽  
Student’S T ◽  
Entire Male ◽  
Student’S T Test

Abstract Boar taint is an off-odour or off-flavour that develops in heated pork products from entire male pigs, which is caused by the accumulation of androstenone, a sex pheromone, in the fat. However, we have previously demonstrated that a significant amount of androstenone undergoes sulfoconjugation upon synthesis in the Leydig cells and circulates in the plasma primarily as a polar steroid sulfate. Therefore, the purpose of this study was to determine if androstenone sulfate can be deconjugated within the adipose tissue by the sulfatase enzyme to return free androstenone and indirectly contribute to the development of boar taint. Backfat was obtained from 6-month-old terminal cross [Duroc x (Landrace x Yorkshire)] boars that had high (n=4) or low (n=4) sulfatase expression as determined by RT-PCR. Sulfatase activity in the fat was measured by quantifying the conversion of androstenone sulfate to free androstenone. Backfat was homogenized and the supernatant was incubated with [3H]-androstenone sulfate for 24-hours. Androstenone was extracted from the incubation using ether and steroid conversion was quantified using high-performance liquid chromatography (HPLC). Additionally, fat androstenone concentrations were quantified using an established HPLC procedure. Statistical analysis was conducted using a Student’s t-test. There was a significant difference (p=0.04) in the expression of sulfatase between the high (2.99 ± 0.67) and low (1.21 ± 0.19) sulfatase boars and the percentage of androstenone sulfate that was converted to free androstenone was proportional to the expression of sulfatase. Interestingly, the expression of sulfatase was positively related to the concentration of androstenone in the fat in boars with high sulfatase expression; however, this relation was not as strong in animals with low sulfatase expression. These preliminary results suggest that the development of boar taint may occur indirectly through the deconjugation of androstenone sulfate in boars with high expression of sulfatase in the fat.

scholarly journals QUALITY CHARACTERISTICS OF FRESH AND FROZEN MEAT FROM RABBITS FED DIFFERENT LEVELS OF GLIRICIDIA SEPIUM

2021 ◽  
Vol 21 ◽  
pp. 170-180
Author(s):  
S. O. Awonorin ◽  
E. K. Ingbian ◽  
A. T. Girgih ◽  
J. A. Ayoade ◽  
S. N. Carew
Keyword(s):  
Frozen Storage ◽  
Live Weight ◽  
Gliricidia Sepium ◽  
Quality Characteristics ◽  
Fat Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Different Levels

This study compares the effects of different levels (0 to 50%) of Gliricidia sepiun leaves on the processing, proximate composition, and organoleptic characteristics of male and female rabbits using a 3 x 2 x2 factorial design. The effect of 8 weeks of cold storage at - 20+20 C on acceptability of the rabbit meat was also evaluated. The data obtained showed that the live-weight, dressing percentage, and fat content of the rabbits fed 25% Gliricidia sepium were higher than those from 0 % (control) or 50 % level at 10 weeks old. The total cooking losses were higher by 15 to 24% in the frozen roasts, due mainly to increased drip and evaporative losses which were also slightly higher in the female carcasses. The expressible moistrue index (EMI) increased in the frozen samples, and no significant difference (P>0.05) was found to be attributable to diet. The final moisture content and cook yield of the frozen samples decreased, whereas the ash content was not significantly affected by sex or diet. However, the protein and fat contents, and pH increased regardless of sex in all the cooked samples. The sensory evaluation results are suminarized as follows: (1) fresh roasts from rabbits fed 25% Gliricidia sepiun were preferred, possibly, influenced by tenderness scores and slightly higher fat content; and (2) meat roasts from the frozen samples did not differ on overall acceptability, although the palatability scores diminished at the end of 8 weeks of frozen storage, and panelists did not detect any significant differences (P>0.05) attributable to diet or sex.

COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

1985 ◽  
Vol 65 (3) ◽  
pp. 603-612 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Young Control ◽  
Ph Values ◽  
Consumer Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

scholarly journals mRNA Expression of CYP2E1, CYP2A19, CYP1A2, HSD3B, SULT1A1 and SULT2A1 genes in surgically castrated, immunologically castrated, entire male and female pigs and correlation with androstenone, skatole, indole and Improvac-specific antibody levels

2019 ◽  
Vol 64 (No. 2) ◽  
pp. 89-97
Author(s):  
A. Kubešová ◽  
K. Šťastný ◽  
M. Faldyna ◽  
Z. Sládek ◽  
I. Steinhauserová ◽  
...  
Keyword(s):  
Gene Expression ◽  
Mrna Expression ◽  
Mrna Level ◽  
Boar Taint ◽  
Control Group ◽  
Mrna Levels ◽  
Large White ◽  
Specific Antibodies ◽  
Significant Difference ◽  
Entire Male

This study aimed to obtain a comprehensive look at the influence of castration on mRNA expression of the genes CYP2E1, CYP1A2, CYP2A19, HSD3B, SULT2A1 and SULT1A1 and their correlation with boar taint compounds (androstenone, skatole and indole) and Improvac-specific antibodies in a Czech commercial hybrid (Large White × Landrace (sow) × Duroc (boar)). Pigs were divided into groups of entire male pigs (NC), pigs castrated surgically (SC), pigs immunologically castrated and slaughtered 8 weeks (IM8) or 15 weeks (IM15) after the second dose of Improvac, and gilts (GI). Hepatic mRNA expression, measured by quantitative real-time polymerase chain reaction, differed significantly between the control group (entire male pigs) and all groups of interest for CYP2E1, CYP1A2 and CYP2A19. The mRNA level of the HSD3B gene differed significantly between the control group and the IM8, IM15 and GI groups. SULT1A1 gene expression was significantly different between the control group and the SC, IM8 and GI. In the case of SULT2A1, a significant difference was observed only between the control group and IM8 pigs. For all genes and treatment groups described above, expression was increased relative to the control. Significant differences for Improvac-specific antibodies between IM8 and IM15 groups were observed, indicating decrease of antibodies over time. Moreover, negative correlations between androstenone and mRNA levels of CYP2A19, CYP2E1 and SULT1A1 suggest that gene expression is suppressed.

scholarly journals Meat quality of chicken of different crossings in alternative system

2018 ◽  
Vol 70 (1) ◽  
pp. 254-262
Author(s):  
F.L. Cruz ◽  
A.A. Silva ◽  
I.F.M. Machado ◽  
L.C. Vieira ◽  
C. Esteves ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
New Hampshire ◽  
Physicochemical Parameters ◽  
Shear Force ◽  
Quality Characteristics ◽  
Ether Extract ◽  
Ph Values ◽  
Hue Angle

ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*- redness, b* -yellowness, C* - chroma index and h* - hue angle), weight loss by cooking (WLC) and shear force (SF). The IG genotype had the highest average of ultimate pH of the breast (6.03). The NHS and IG x NHS genotypes showed, respectively, higher average of L * (58.93) and a* (1.92) of the breast. The IG, IG x NHS and IG x GNJ showed the highest values of b* of the breast (12.53, 13.37 and 12.69, respectively). The IG poultry showed high average of SF of the breast and thigh (4.79 and 5.01kgf, respectively). The IG x NHS and IG x GNJ genotypes showed the lowest ultimate pH values of the thigh (6.13 and 6.02, respectively). The IG x GNJ genotype showed a high average of b* of the thigh (14.94) and the NHS had a high average of WCL (24.65%). The females showed higher averages of EE on the breast and ash on the thigh (1.03 and 1.11%, respectively). The IG x NHS and IG x GNJ poultry showed higher averages of EE of the breast (1.21 and 1.38 %, respectively). The poultry of IG breed and those from the crossing with NHS and GNJ presented meat quality characteristics more desirable by the consumer in relation to physicochemical parameters and centesimal composition, while genders showed no influence on these aspects.

Meat quality, carcass fatness, and growth of short scrotum lambs grazing either forage rape or irrigated perennial pasture

1995 ◽  
Vol 35 (4) ◽  
pp. 453 ◽  
Author(s):  
DL Hopkins ◽  
AS Beattie ◽  
KL Pirlot
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Summer Period ◽  
Ph Values ◽  
Management Procedure ◽  
Subjective Assessments ◽  
Significant Difference ◽  
The Mean ◽  
Forage Rape ◽  
Entire Male

The growth of 136 short scrotum male crossbred lambs fed on either forage rape (Brassica napus) or irrigated perennial pasture was examined from December to April 1991-92, as was the effect on meat quality assessed by objective and subjective means. During the first 6 weeks the groups of lambs showed similar liveweight gains, but thereafter those on the irrigated pasture treatment had a slower growth rate until first slaughter. The first slaughter, of all lambs weighing >48 kg, took place when >50% of the rapefed lambs exceeded this liveweight, at which time they were significantly (P<0.001) heavier (49.3 � 0.82 kg) than the pasture-fed lambs (43.8 � 0.79 kg); consequently, significantly (P<0.001) more of them were slaughtered. Rape-fed lambs had significantly (P<0.001) higher fat scores (mean �s.e.) before the first slaughter than pasture-fed lambs (3.8 � 0.10 v. 2.9 � 0.09). The mean (�s.e.) GR tissue depths for the 2 groups were 15.2 � 0.36 and 12.3 � 0.36 mm, respectively, when adjusted to a common carcass weight of 21.4 kg. Carcasses from pasture-fed lambs had significantly (P<0.05) higher pH values. Meat from rape-fed lambs was significantly (P<0.05) lighter in colour; the M. semimembranosus (SM) from the pasture-fed lambs had significantly (P<0.05) higher a* values (indicating relative redness), but there was no significant difference for the M. longissimus thoracis et lumborum (LL). There was a tendency (P = 0.09) for the LL and SM muscles from the pasture-fed lambs to be tougher as indicated by shear values, but there was no significant difference between groups for cooking loss. For both the LL and M. biceps femoris (BF) from rape-fed lambs, flavour was considered significantly (P<0.05) stronger than for the same muscles from pasture-fed lambs, as was the aroma of the LL. Overall, the BF from pasture-fed lambs was significantly (P<0.05) more acceptable to panellists than BF from rape-fed lambs, with no difference for the LL. We conclude that provided a management procedure is in place to prevent overfatness, grazing entire male lambs on forage rape can produce heavy lean lambs over the summer period, whereas under normal dryland pasture conditions, the finishing time would be significantly longer. Based on objective assessments, the meat from entire lambs finished on forage rape will be of quality similar to that from lambs finished on perennial pasture and may have a more acceptable meat colour. From subjective assessments of quality, however, some Australian consumers may detect a stronger, less acceptable flavour from the meat of rapefed lambs. The importance of these flavour effects to consumers requires further study.

Effects of crossbred ewe genotype and ram genotype on lamb carcass characteristics from the lowland sheep flock

2002 ◽  
Vol 139 (2) ◽  
pp. 183-194 ◽  
Author(s):  
L. E. R. DAWSON ◽  
A. F. CARSON
Keyword(s):  
Lipid Content ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Growth Index ◽  
The Other ◽  
Point Scale ◽  
Lean Growth ◽  
Significant Difference ◽  
And Control ◽  
Similar Conformation

A study was carried out on five lowland farms in Northern Ireland over 2 years to investigate the effects of crossbred ewe and ram genotype on lamb carcass characteristics. Four ewe genotypes were sourced from six hill farms – Bluefaced Leicester×Blackface (BLXB), Texel×Blackface (TXB), Suffolk×Cheviot (SXCH) and Texel×Cheviot (TXCH). On each farm groups of 20 to 30 of each crossbred ewe genotype were crossed with Suffolk or Texel sires. Within each of the ram breeds, high lean growth index rams sourced from UK sire reference schemes (SRS) were compared with rams sourced from flocks not involved in objective genetic improvement programmes (control). Throughout the 2 years of the study the ewes lambed at 1 and 2 years of age. Lambs from each of the crosses were slaughtered at 36, 44 and 52 kg live weight. Assessed on a 5-point scale, lambs from BLXB ewes had the poorest conformation classification values (2.8) (P<0.001) compared with 3.0–3.2 (S.E. 0.051) for lambs from the other ewe genotypes. Lambs from TXB, SXCH and TXCH ewes had similar conformation classification values. The differential in conformation classification values between lambs from BLXB ewes and those from the other genotypes was greater when the ewes were crossed with Texel (0.6 units) compared with Suffolk rams (0.3 units) (P<0.05). Differences in conformation between the sire breeds varied according to ewe genotype (P<0.05). When crossed with BLXB ewes there was no difference between Texel and Suffolk-sired lambs in terms of conformation classification values (2.7 v. 2.8 (S.E. 0.07), while with all the other ewe genotypes, Texel-sired lambs had a significantly higher conformation classification than Suffolk-sired lambs (3.5 v. 3.0 when crossed with T×B; 3.2 v. 2.9 when crossed with SXCH; 3.4 v. 3.0 when crossed with TXCH (S.E. 0.07)). Sire reference scheme-sired lambs had greater growth rates from birth to slaughter (203 g/day) compared with control-sired lambs (193 g/day) (S.E. 3.7 days) (P<0.05) and were of an improved conformation classification (3.1 v. 3.0 (S.E. 0.04)) (P<0.01). There was a significant interaction (P<0.01) between ram breed and ram source on lipid content of the carcass. Within the Suffolk-sired lambs, there was no significant difference between SRS-sired lambs (197 g/kg) and control-sired lambs (190 g/kg) (S.E. 6.2 g/kg). However, within the Texel-sired lambs, SRS-sired lambs had a lower lipid content (174 g/kg) than control-sired lambs (204 g/kg) (S.E. 6.2 g/kg) (P<0.01).

scholarly journals Carcass and Meat Quality Characteristics of Native Chicken Reared under Backyard and Farm Setting in Karnataka

2021 ◽  
Author(s):  
Anusha Bai ◽  
S. Wilfred Ruban ◽  
P.V. Spandan ◽  
Ahlen IG Barry ◽  
S. Naveen Kumar ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Fibre Diameter ◽  
Live Weight ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Physico Chemical ◽  
Native Chicken ◽  
Significant Difference ◽  
Native Birds

Background: The commercial rearing of native chicken has been gaining importance due to higher demand for natural and organic meat. In this context the present study was designed to compare the carcass and meat quality characteristics of native chicken reared under backyard system as compared to native chicken reared under farm setting in Karnataka.Methods: Sixty (30 backyard and 30 farm reared) native birds were used to evaluate the carcass characteristics viz., dressing per cent, yield of cut up parts and meat bone ratio. Breast muscle was used to evaluate physico-chemical (pH, WHC, colour, drip loss and cooking loss), compositional (proximate composition, cholesterol content and collagen content), structural characteristics (muscle fibre diameter, sarcomere length, shear force) and sensory characteristics.Result: A significant difference (P less than 0.05) in live weight, carcass weight and dressing per centage was evident in backyard native chicken (BNC) and farm reared native chicken with higher weight being recorded in FNC, whereas no significance could be observed in yield of various primal cuts between them. Physico-chemical and compositional characteristics revealed no significant difference, whereas farm reared birds had lower shear force and collagen compared to backyard birds. Sensory evaluation revealed no negative influence on any of the eating quality indicating that commercial rearing of native chicken could be advocated for faster growth of native birds without compromising on the quality of meat.

Influence of chicory roots (Cichorium intybusL)on boar taint in entire male and female pigs

2006 ◽  
Vol 82 (3) ◽  
pp. 359-368 ◽  
Author(s):  
L. L. Hansen ◽  
H. Mejer ◽  
S. M. Thamsborg ◽  
D. V. Byrne ◽  
A. Roepstorff ◽  
...  
Keyword(s):  
Blood Plasma ◽  
Energy Intake ◽  
Live Weight ◽  
Boar Taint ◽  
Control Group ◽  
Breakdown Product ◽  
Daily Energy Intake ◽  
Daily Energy ◽  
Entire Male ◽  
Chicory Roots

AbstractBoar taint is an off-flavour of pork caused primarily by a microbial breakdown product, skatole and a testicular steroid, androstenone. As skatole is produced in the large intestine from tryptophan, it is possible that some ‘bioactive’ ingredients could modify protein fermentation and, in the process, diminish boar taint. The aim of this study was to examine the effect of inulin-rich chicory roots (Cichorium intybusL.) on boar taint. In the first of three trials individually penned, entire males and females were given an organic concentrate in which 0·25 of the daily energy intake was replaced with crude chicory roots for 9 or 4 weeks prior to slaughter. In the second trial, entire male pigs were given diets that included, either crude chicory roots, dried chicory roots, or inulin (extracted from chicory roots) for 6 weeks pre-slaughter. In the third trial, intact male pigs were given the dried chicory diet for either 2 or 1 week before slaughter. In all trials the chicory diets were offered on a scale at 0·95 of the Danish recommendation for energy intake, and pig performance was compared with a control group given the organic concentrate at 0·95 of recommended energy intake plus silage ad libitum. In trial 1 an additional control group was offered the organic concentrate at a daily energy intake level of 1·0 of Danish recommendations. The pigs in trials 1, 2, and 3 were slaughtered at an average live weight of 118, 124, and 110 kg, respectively, in order to ensure that they had achieved sexual maturity. Overall, skatole concentrations in blood plasma and backfat at slaughter were reduced to almost zero levels by including crude or dried chicory or inulin in the diet. This occurred irrespective of sex and length of feeding period (1 to 9 weeks). In trial 3 a significant effect on blood plasma concentration was observed after 3 days of feeding a diet containing dried chicory. The only significant reduction in plasma androstenone levels was detected in pigs given the crude chicory for a 9 week duration in trial 1. The production and proportion of lean was generally not affected by the addition of either form of chicory to the diets in trials 1 and 2. Therefore, dried chicory may be the most suitable form for commercial use because it: had no initial adverse effects on food intake, consistently reduced skatole without reducing performance, was easy to handle throughout the entire year and is relatively inexpensive.

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