Relationship between the Porcine Stress Syndrome gene and pork quality traits of F2 pigs resulting from divergent crosses

Frequency of behavioural activities, growth performance and pork quality were determined for pigs with homozygous-normal (NN) or heterozygous-carrier (Nn) genotypes for porcine stress syndrome receiving dietary supplementation of magnesium aspartate hydrochloride (MAH). One hundred and forty-two pigs, 67.2 ± 1.2 kg, were assigned by genotype and gender to one of three dietary treatments. The pigs were fed a conventional cereal-based pelleted diet (Control), supplemented with a long-term, low-level (LL-MAH; 5 mg kg−1 BW for 43 ± 3 d) or short-term, high-level (SH-MAH; 40 mg kg−1 BW for 7 d) of MAH before slaughter. Supplementation of MAH did not significantly affect the behaviour of pigs before or after transport for slaughter with the exception of SH-MAH-fed pigs showing a higher (P < 0.05) frequency of pre-transport aggression. Pigs with the Nn genotype were, in general, more active 1 h before slaughter showing a higher frequency (P = 0.001) of aggression. Average daily gain of LL-MAH-fed pigs was higher (P < 0.05) than for those pigs fed the Control and SH-MAH diets. Pigs receiving both levels of MAH had lower (P < 0.05) longissimus thoracis (LT) muscle lean depth. In terms of pork quality, there were significant diet-by-genotype interactions. For pigs with the NN genotype, SH-MAH caused higher (P < 0.05) ultimate pH, lower muscle temperature and lower shear value of the LT. For pigs with the Nn genotype, MAH at both levels lowered (P < 0.05) glycogen content and subjective structure score of the LT, but ultimate pH, muscle temperature and lactate content were higher (P < 0.05) than those of Controls. Efficacy of MAH supplementation to pigs appears to be highly dependent on diet and genotype. Key words: Pigs, porcine stress syndrome, magnesium, pork

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A defect in dystrophin causes a novel porcine stress syndrome

BMC Genomics ◽

10.1186/1471-2164-13-233 ◽

2012 ◽

Vol 13 (1) ◽

pp. 233 ◽

Cited By ~ 12

Author(s):

Dan J Nonneman ◽

Tami Brown-Brandl ◽

Shuna A Jones ◽

Ralph T Wiedmann ◽

Gary A Rohrer

Keyword(s):

Stress Syndrome ◽

Porcine Stress Syndrome

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Associations of biochemical changes and maternal traits with mutation 1843 (C>T) in the RYR1 gene as a common cause for porcine stress syndrome

Balkan Journal of Medical Genetics ◽

10.1515/bjmg-2016-0039 ◽

2016 ◽

Vol 19 (2) ◽

pp. 75-80 ◽

Cited By ~ 1

Author(s):

ZT Popovski ◽

B Tanaskovska ◽

E Miskoska-Milevska ◽

S Andonov ◽

S Domazetovska

Keyword(s):

Fragment Length Polymorphism ◽

Protein Product ◽

Biochemical Changes ◽

Chain Reaction ◽

Maternal Characteristics ◽

Stress Syndrome ◽

Pcr Rflp ◽

Porcine Stress Syndrome ◽

Heterozygous Carriers ◽

Polymerase Chain

AbstractStress syndrome is usually caused by a mutation in theryanodine receptorgene(ryr1) and it is widely studied in humans and swine populations. The protein product of this gene plays a crucial role in the regulation of calcium transport in muscle cells. A G>T mutation in the humanryr1gene, which results in the replacement of a conserved arginine at position 614 where a leucine occurs at the same position as the previously identified Arg→Cys mutation reported in all cases of porcine stress syndrome (PSS). Porcine stress syndrome affects biochemical pathways in stress-susceptible individuals during a stress episode and some biochemical parameters that were used as markers for diagnostic purposes. Also, PSS has remarkable influence on the maternal characteristics of sows. This study dealt with different genotypes for PSS and its association with possible biochemical changes and maternal traits of sows. Seventy-three reproductive sows genotyped for PSS by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) were included in this survey. Sixty of them were stress-free (NN), 11 were heterozygous carriers (Nn) and two animals were homozygous (nn) for the 1843 (C>T) mutation. Significant differences in non stress induced animals with different PSS genotypes were found in the values of creatine phoshokinase (CPK), lactate dehydrogenase (LDH), alkaline phosphatase (AP) and aspartate aminotransferase (AST). Regarding the maternal traits, our study showed that stress susceptible animals (nn) have an increased number of stillborn piglets and a reduced number of newborn piglets compared with heterozygous and normal animals.

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Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

Meat and Muscle Biology ◽

10.22175/mmb.10671 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

H. Price ◽

A. B. Lerner ◽

E. A. Rice ◽

J. E. Lowell ◽

B. N. Harsh ◽

...

Keyword(s):

Iodine Value ◽

Total Population ◽

Fiber Type ◽

Carcass Weight ◽

Average Weight ◽

Pork Quality ◽

Quality Traits ◽

Quality Measurements

ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At current rates, pork carcasses in the U.S. will weigh on average, 105 kg by the year 2030 and over 118 kg by 2050. Although this represents an increase in throughput efficiency due to increases in economy of scale, projecting continued increases in the future raises some concerns. Therefore, the objective was to characterize pork quality of carcasses ranging from 78 to 145 kg with a mean weight of 119 kg.Materials and MethodsCarcass composition, such as hot carcass weight (HCW), back fat depth and loin depth were measured on 666 carcasses. Additionally, loin quality measurements, such as pH, loin instrumental and visual color, and iodine value of clear plate fat were measured on approximately 90% of the total population. Ham quality, 14 d aged loin and chop quality measurements, and loin chop slice shear force (SSF) were evaluated on approximately 30% of the total population. Finally, myosin heavy chain fiber type determination was completed on approximately 50 carcasses selected from carcasses ranging from 97 to 133 kg. The slope of regression lines and coefficients of determination between hot carcass weights and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05.ResultsAs HCW increased loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), chop weight (b1 = 1.6626, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. There was a decrease in estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0923, P < 0.0001) as carcass weight increased, however, HCW only accounted for ≤ 24% (R2 = 0.24) of the variation in estimated lean and iodine value. Additionally, there were no significant differences in gluteus medius pH (b1 = 0.0009, P = 0.30) or instrumental lightness (b1 = 0.0301, P = 0.15), redness (b1 = –0.0036, P = 0.73) or yellowness (b1 = 0.0058, P = 0.57) of the ham as carcass weight increased. As carcass weight increased, 1 d loin instrumental yellowness (b*) increased (b1 = 0.0092 P < 0.01), however HCW only explained 1% of the variation in b*. Heavier carcasses were more tender (decreased SSF of chops cooked to 71°C, (b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Total cook loss of chops used for SSF determination decreased as HCW increased (b1 = –0.0512, P < 0.0001), and HCW explained 15% (R2 = 0.15) of the variation in total cook loss. There were no significant differences in fiber type percentage, type 1 (b1 = –0.0170, P = 0.81), 2a (b1 = –0.0786, P = 0.23), 2x (b1 = –0.0201, P = 0.80), or 2b (b1 = 0.1224, P = 0.37), or fiber type area, type 1 (b1 = –26.6331, P = 0.22), 2a (b1 = –40.7257, P = 0.07), 2x (b1 = –46.9459, P = 0.25), or 2b (b1 = –26.2537, P = 0.38) as HCW increased.ConclusionDue to the lack of variation explained by HCW (≤ 15%), pork quality traits are not expected to be compromised as HCW continues to increase. The results suggest that increasing HCW to 119 kg did not have detrimental effects on pork quality attributes.

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