Effect of immunocastration in group-housed commercial fattening pigs on reproductive organs, malodorous compounds, carcass and meat quality

In the present study, the effect of immunocastration on carcass traits, meat quality, reproductive organs development, and boar taint compounds was investigated. Male piglets (50% Duroc crosses) were randomly assigned to three treatment groups: entire males (EM; n = 19), surgical castrates (SC; n = 20) and immunocastrates (IC, vaccinated with Improvac<sup>®</sup> at the age of 79 and 142 days; n = 21). Pigs were fed ad libitum and weighed at the time of first and second vaccination and before slaughter (176 days of age). No differences between treatment groups were detected for carcass weight. In the case of backfat thickness, carcass lean meat content, and belly leanness score, IC were intermediate between EM (the leanest) and SC (the fattest), differing (P < 0.05) from both control groups. Regarding loin eye fat area, neck intermuscular fatness, ham leanness, and leaf fat weight, IC were similar to EM and were less fat than SC (P < 0.01). IC had lower intramuscular fat than SC (P < 0.01) and higher average pH 24 than both EM and SC (P < 0.01), resulting in darker colour. IC also demonstrated lower drip loss than EM (P < 0.05). Immunocastration caused a significant reduction of reproductive organs and concentrations of boar taint compounds (P < 0.01) which were comparable with the levels observed for SC.  

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Frequency of meat quality classes in fatteners from the mass population

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego ◽

10.5604/01.3001.0013.5063 ◽

2019 ◽

Vol 15 (1) ◽

pp. 31-38

Author(s):

Halina Sieczkowska ◽

Agata Nurzyńska ◽

Krystian Tarczyński ◽

Andrzej Zybert ◽

Elżbieta Krzęcio-Nieczyporuk ◽

...

Keyword(s):

Meat Quality ◽

Summer Season ◽

Carcass Weight ◽

Meat Industry ◽

Pork Meat ◽

Lean Meat ◽

Meat Content ◽

Research Material ◽

Exudative Meat

The aim of the study was to evaluate the frequencies of meat quality classes in pigs from the mass population. The study was carried out in the spring/summer season on 220 fatteners. The rearing and pre-slaughter handling conditions were the same for all animals. Slaughter and carcass handling were carried out according to the procedures used at the meat plant. The research material was similar in terms of hot carcass weight (85.27 ±3.06 kg) and lean meat content (58.02 ±2.76%). The results have shown that significant issues for the pork meat industry are acid meat (AM, with low suitability for processing) and exudative meat. The percentage of AM meat was as high as 25%, while 68% was exudative meat within the category of meat assessed as RFN (red, firm, normal). For accurate and detailed conclusions, studies must be conducted in fatteners of known origin (genotype).

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Usefulness of pork meat quality classes criteria in assessing of its culinary value

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego ◽

10.5604/01.3001.0013.5218 ◽

2017 ◽

Vol 13 (3) ◽

pp. 53-62

Author(s):

Halina Sieczkowska ◽

Agata Andrzejczuk ◽

Andrzej Zybert ◽

Elżbieta Krzęcio-Nieczyporuk ◽

Katarzyna Antosik ◽

...

Keyword(s):

Meat Quality ◽

Quality Criteria ◽

Canonical Analysis ◽

Carcass Weight ◽

Pork Quality ◽

Pork Meat ◽

Lean Meat ◽

Autumn Season ◽

Meat Content ◽

Rearing Conditions

The aim of the study was to determine the usefulness of criteria (pH, R1 and EC) used to determine pork quality classes (RFN, PSE, DFD and AM) in assessing culinary value characteristics of pork. The study was carried out on 320 fatteners from the mass population in the spring-autumn season. Rearing conditions, pre-slaughter handling and carcass handling were the same for all animals. The fatteners were similar in terms of hot carcass weight (87.09 ±4.05 kg) and lean meat content (56.68 ±3.01%). The statistically significant correlations found confirmed that basic pork quality criteria are suitable for assessment of selected parameters of culinary value that are important to the consumer. To obtain more precise conclusions regarding the suitability of basic pork quality criteria (pH1, pH24, pH48, R1, EC2 and EC24) for estimation of characteristics of culinary value, canonical analysis should be used to determine the relationships between two sets of variables: independent (basic criteria of pork quality classes) and dependent (basic culinary values of pork).

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Utilisation of Large White × Mong Cai crossbred sows and Duroc and stress negative Piétrain boars for the production of fattening pigs under household conditions in northern Vietnam

Animal Production Science ◽

10.1071/an12333 ◽

2014 ◽

Vol 54 (5) ◽

pp. 574 ◽

Cited By ~ 1

Author(s):

D. D. Luc ◽

A. Clinquart ◽

V. D. Ton ◽

D. V. Binh ◽

P. Leroy ◽

...

Keyword(s):

Chemical Composition ◽

Meat Quality ◽

Carcass Characteristics ◽

Longissimus Dorsi ◽

Production Traits ◽

Large White ◽

Lean Meat ◽

Reproduction Traits ◽

North Vietnam ◽

Fattening Pigs

The objective of this study was to compare the effects of Duroc (DU) and stress-negative Piétrain (PI) as terminal sires mated to F1(Large White × Mong Cai) sows (F1) on productivity, carcass characteristics, meat quality, and meat chemical composition under household conditions in Hai Duong province, Vietnam. The reproduction performances were based on 74 litters of 42 F1 sows from 12 households and the semen from 11 Duroc and 10 Piétrain boars. Data on production and carcass traits were collected from 76 DU × F1 and 67 PI × F1 crossbred fattening pigs. Longissimus dorsi samples from 55 DU × F1 and 37 PI × F1 were analysed to determine meat quality and meat chemical composition. The results show that household affected production, carcass, and meat quality traits (P < 0.05) as well as reproduction (weights at birth and weaning, P < 0.01). In contrast, boar breed did not influence (P > 0.06) reproduction traits (except individual weight of pigs born alive and weaned pigs, P < 0.01), production traits, meat chemical composition, or meat quality (except pH at 4 days post mortem, P < 0.05). Lean meat percentage of Piétrain-sired pigs was higher than that of Duroc-sired pigs (P < 0.05). The use of Piétrain boars does not affect reproduction performance, growth rate, or meat quality but does improve lean meat percentage compared with Duroc boars. This suggests that the use of stress-negative Piétrain boars as terminal sires would improve lean meat percentage under household conditions in North Vietnam.

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Prediction of carcass lean content by real-time ultrasound in Pietrain and negative stress Pietrain

Animal Science ◽

10.1017/s1357729800052796 ◽

2002 ◽

Vol 75 (1) ◽

pp. 25-32 ◽

Cited By ~ 7

Author(s):

I.A.K. Youssao ◽

V. Verleyen ◽

P.L. Leroy

Keyword(s):

Real Time ◽

Backfat Thickness ◽

Average Weight ◽

Longissimus Muscle ◽

Lean Meat ◽

Meat Content ◽

Ad Libitum ◽

Pig Carcasses

AbstractReal-time ultrasound data of backfat thickness, longissimus muscle depth and longissimus area were carried out on 335 pigs (164 gilts and 171 barrows) using the Pie Medical Scanner 200 equipped with an ASP-18 probe and 3·5 MHz to predict carcass lean content in positive stress Pietrain (TT) and negative stress Pietrain (CC or CT). They were given food ad libitum and slaughtered at an average age of 213 days and an average weight of 101 kg. The day before slaughter, longitudinal and transverse images were taken at the last rib. After slaughter, the lean meat content was estimated by a CGM (capteur gras-maigre) equipped with an 8-mm diameter Sydel probe. The carcass lean proportion was higher in homozygote TT than homozygote CC and heterozygote CT individuals (P < 0·05). Gilts had more lean meat than barrows (P < 0·05). The correlation between the lean meat proportion and ultrasound backfat thickness (UBFT) or ultrasound longissimus muscle depth (ULMD) respectively was moderate. The prediction of lean meat proportion using UBFT, ULMD and ULMA gave an R2 which varied from 0·35 to 0·79. Real-time ultrasound is a tool that could potentially be used to predict the composition of pig carcasses before slaughter particularly if measurements can be taken with a higher degree of accuracy than at present.

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The influence of feeding regimen and lactation length on growth, carcass characteristics and meat quality of once-bred gilts

Animal Science ◽

10.1017/s1357729800015113 ◽

1996 ◽

Vol 62 (3) ◽

pp. 561-571 ◽

Cited By ~ 2

Author(s):

M. Ellis ◽

V. R. Fowler ◽

M. F. Franklin ◽

J. D. Wood ◽

M. A. Varley

Keyword(s):

Meat Quality ◽

Growth Rates ◽

Subcutaneous Fat ◽

Live Weight ◽

Eating Quality ◽

Treatment Groups ◽

Lactation Length ◽

Lean Growth ◽

Pregnancy And Lactation ◽

Ad Libitum

AbstractA study was made to investigate the influence of pregnancy feeding level (ad libitum (AL) and restricted (R); 2·0 kg food per day) and lactation length on growth, carcass, meat quality and processing characteristics of pregnant gilts (P) slaughtered after weaning on day 0 (P·0), day 10 (P·10) or day 35 (P·35) after farrowing. Non-pregnant (NP) control gilts were slaughtered at live weights of approximately 95 kg (NP-L), 135 kg (NP-M), and 160 kg (NP-H). P gilts were mated at an average age of 172 days and an average live weight of 97 kg. Pregnancy per se reduced live weight and lean growth rates compared with NP-H animals which were slaughtered at a similar age to the once-bred animals. Weight loss during lactation tended to increase with lactation length and was higher for gilts given food ad libitum during pregnancy compared with restricted animals. The weight of closely trimmed lean in the carcass was similar for the P·0, P·10 and P·35 groups (59·5 v. 62·2 v. 58·8 kg respectively; average s.e. 2·42) and all once-bred gilt groups virtually doubled trimmed lean yields during pregnancy and lactation. Curing yields were similar for P and NP gilts. As lactation length increased, the fat content of the longissimus dorsi and of the overlying subcutaneous fat layers tended to decrease and the moisture content of these two tissues increased. The major impact offeeding level was on fat levels which were significantly higher for AL animals. Trimmed lean yields were also higher for AL gilts suggesting that lean growth rates were not being maximized on the R feeding regime. Subjective muscle colour scores indicated that the longissmus dorsi from P gilts was darker than from NP-L animals and muscle colour tended to become darker with increasing lactation length. There were few significant differences between treatment groups for eating quality. Meat from once-bred gilts was generally judged to be tougher than that from NP-L animals and toughness generally increased with lactation length. This study confirms the potential of the once-bred gilt as an efficient producer of pig meat but raises issues regarding meat quality that require further research.

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Performance and Meat Quality of Intrauterine Growth Restricted Pigs

Animals ◽

10.3390/ani11020254 ◽

2021 ◽

Vol 11 (2) ◽

pp. 254

Author(s):

Piotr Matyba ◽

Tomasz Florowski ◽

Krzysztof Dasiewicz ◽

Karolina Ferenc ◽

Jarosław Olszewski ◽

...

Keyword(s):

Meat Quality ◽

Raw Material ◽

Chemical Components ◽

Drip Loss ◽

Internal Organs ◽

Intrauterine Growth ◽

Meat Content ◽

Muscle Tissues ◽

Penetration Force

Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. The aim of this study was to compare normal pigs and pigs with IUGR from birth until slaughter, also with respect to their meat quality. Pigs with the IUGR achieved lower slaughter weight but did not differ significantly from normal pigs in terms of their meat content. The IUGR did not negatively affect the culinary quality of the obtained meat, including its content of basic chemical components and energy value, as well as hardness, chewiness, cohesiveness, elasticity, and penetration force. The meat of the IUGR pigs, when compared to the meat of normal pigs, was characterized by higher pH, lower EC (Electrical Conductivity) and drip loss; it was also tenderer and obtained higher scores in sensory evaluation of taste, smell, and general desirability. Therefore, such raw material can be appreciated by the consumers and can be used for the production of culinary portions similarly to the raw material obtained from normal pigs.

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Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201866030701 ◽

2018 ◽

Vol 66 (3) ◽

pp. 701-705 ◽

Cited By ~ 1

Author(s):

Pavel Nevrkla ◽

Eva Václavková ◽

Pavel Horký ◽

Vendula Kamanová ◽

Zdeněk Hadaš ◽

...

Keyword(s):

Meat Quality ◽

Quality Parameters ◽

Meat Production ◽

Drip Loss ◽

Large White ◽

Hybrid Combination ◽

Native Breed ◽

Meat Content ◽

Intramuscular Fat Content

The objective of the performed experiment was to evaluate growth performance and selected carcass traits and meat quality parameters in pigs of a native Czech breed Prestice Black-Pied pig (PB) and a commercial hybrid (H) used for meat production. The observation included 40 pigs, 20 pigs of the native breed PB and 20 pigs of the hybrid combination. The PB piglets showed higher (P ≤ 0.05) birth weight than the H piglets. The lifetime weight gain was higher (P ≤ 0.01) in the H pigs than in the PB pigs. The results also showed higher (P ≤ 0.01) backfat thickness in the PB breed than in the H pigs. Lean meat content was higher (P ≤ 0.01) in the hybrid pigs than in the PB breed. Higher (P ≤ 0.01) values of intramuscular fat content were found in the PB pigs than in the H pigs. Drip loss value was higher (P ≤ 0.01) in the H pigs by 1.3 % than in the PB pigs. The PB pigs showed more favourable (P ≤ 0.05) values of pH45,24 in comparison with the hybrid pigs.

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Mast- und Schlachtleistung sowie Fleisch- und Fettqualität von Piarain-Schweinen unterschiedlichen MHS-Genoryps und Geschlechts – 1. Mitteilung: Mast- und Schlachtleistung sowie Fleischqualität

Archives Animal Breeding ◽

10.5194/aab-43-151-2000 ◽

2000 ◽

Vol 43 (2) ◽

pp. 151-164 ◽

Cited By ~ 1

Author(s):

G. Biedermann ◽

C. Jatsch ◽

W. Peschke ◽

J.-P. Lindner ◽

W. Wittmann

Keyword(s):

Meat Quality ◽

Stress Resistance ◽

Performance Testing ◽

Feed Conversion ◽

Fat Quality ◽

Meat Content ◽

Selection For ◽

Carcass Performance ◽

Fattening Pigs

Abstract. Title of the Paper: Fattening and carcass Performance and meat- and fat quality of Pietrain pigs of different MHS-genotype and sex. I. Fattening and carcass Performance and meat quality For the purpose of the comparison of the fattening and carcass Performance and meat quality of different MHS-genotypes and sexes of the Pietrain race 60 fattening pigs with equal numbers of the three MHS-genotypes (NN, Np, pp) and both sexes (castrates, gilts) had been gone in the fattening and carcass Performance testing of a litter testing Station. The animals had been fattened from 30 to 105 kg. With decreasing presence of the stress allele p (pp > Np > NN) as well in the castrates compared with the gilts there could be shown increasing growth rates combined with decreasing feed conversion, decreasing carcass quality that is higher degree of fatness and lower lean meat content of the carcass, more advantageous meat quality and a higher intramusculare fat content. Aecording to the results a general selection for stress-resistance of the Pietrain race is recommended

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Relationship Between Glycolytic Potential and Meat Quality of Duroc Pigs with Consideration of Carcass Chilling System / Związek potencjału glikolitycznego z cechami jakości mięsa tuczników rasy Duroc, z uwzględnieniem systemu chłodzenia tusz

Annals of Animal Science ◽

10.2478/aoas-2013-0028 ◽

2013 ◽

Vol 13 (3) ◽

pp. 645-654 ◽

Cited By ~ 3

Author(s):

Andrzej Zybert ◽

Halina Sieczkowska ◽

Katarzyna Antosik ◽

Elżbieta Krzęcio-Nieczyporuk ◽

Grzegorz Adamczyk ◽

...

Keyword(s):

Meat Quality ◽

Regression Coefficient ◽

Negative Relationship ◽

Drip Loss ◽

Air Velocity ◽

Percentage Points ◽

Three Phase ◽

Glycolytic Potential ◽

Fattening Pigs

Abstract The objective of this study was to determine phenotypic relations between glycolytic potential (GP) measured 45 min postmortem and meat quality traits of stress-resistant fatteners, with consideration of carcass chilling system. The investigations involved 35 Duroc fattening pigs whose left halfcarcasses were chilled conventionally (4ºC for 24 h) and right half-carcasses were rapidly chilled in a three-phase chilling tunnel (-10ºC for 15 min, -15ºC for 25 min and -5ºC for 40 min with air velocity of 3 m/s). In this study we showed that rapid chilling significantly slows the rate of pH fall from 2 to 96 h after slaughter. The negative relationship between glycolytic potential and pH (especially 24 h postmortem) was stronger for conventionally chilled carcasses but the regression coefficient (b) does not suggest increased rate of pH fall in meat of conventionally chilled carcasses (especially compared to rapid chilling) at the later stages of conversion of muscle to meat (from 24 to 144 h after slaughter). In this investigation GP was positively correlated to drip loss at 48 h postmortem, and a stronger correlation was noted for rapidly chilled carcasses. Moreover, the regression coefficient indicates that rapid chilling to 48 h postmortem can cause a slightly higher drip loss from meat than when the carcasses are chilled conventionally (0.55 vs. 0.46 percentage points per 10 μmol/g GP). At the later stages of conversion of muscle to meat (96 and 144 h postmortem) the correlation and regression coefficients were the same regardless of the chilling system.

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Lean meat quality of different pig breed types

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600017086 ◽

1988 ◽

Vol 1988 ◽

pp. 70-70

Author(s):

P.D. Warriss ◽

S.D. Kestin ◽

S.N. Brown ◽

E.A. Bevis

Keyword(s):

Meat Quality ◽

Live Weight ◽

Quality Characteristic ◽

Muscle Fibres ◽

Lean Meat ◽

Important Quality ◽

Ad Libitum ◽

Retail Cuts ◽

The Uk

Major attributes of pig lean meat quality are colour and the amount of exudate lost during storage. These can be influenced by genotype and preslaughter handling. Surprisingly, there is hardly any Information on the inherent meat quality potential of different breeds of pig in the UK and this is particularly true of the traditional breeds. While these may form a negligible part of the British pig population, with the increasing concern at the apparent recent increase in the incidence of PSE meat, use of genes from possibly-resistant traditional breeds in commercial hybrids might be valuable to improve quality. In this work therefore, eleven breeds of pig were compared, each represented by about twenty animals from at least two different source herds (see Table 1). Both gilts and castrates were represented. They were fed a diet containing 20% protein ad libitum and slaughtered at a live weight averaging 62 kg after having been subjected to the minimum of stress. The pH in the H. longissimus dorsi (LD) was measured at 45 min post mortem. After overnight chilling the carcasses were cut into primal joints and the loin joint scored for shape of the LD, coarseness of the grain of the muscle fibres and ‘setting’ of the joint. Setting is an important quality characteristic in that it facilitates butchery and enhances the appearance of retail cuts. Measurements of reflectance and loss of exudate during storage were made on the LD. Reflectance was measured using an EEL meter and exudation was determined after storage at 1°C for 3 days.

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