scholarly journals Comparison of PRKAG3 and RYR1 gene effect on carcass traits and meat quality in Slovenian commercial pigs

2010 ◽  
Vol 55 (No. 4) ◽  
pp. 149-159 ◽  
Author(s):  
M. Škrlep ◽  
T. Kavar ◽  
M. Čandek-Potokar
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Drip Loss ◽  
Negative Effects ◽  
Large White ◽  
Maternal Line ◽  
Paternal Line ◽  
Genotype Frequencies ◽  
Subjective Score ◽  
Colour Parameters

The effect of polymorphisms at <I>PRKAG3</I> (<I>R200Q</I> and <I>I199V</I>) and <I>RYR1</I> (<I>R615C</I>) genes on carcass traits and meat quality was examined in a sample of 257 commercial pigs, crosses of Landrace × Large White as maternal line and Pietrain (<I>N</I> = 96), Pietrain × Landrace (<I>N</I> = 42) or Pietrain × Hampshire (<I>N</I> = 119) as paternal line. Pigs were genotyped (PCR-RFLP) and traits of interest were measured (which included carcass and ham weight, measurements of fatness, meatiness, ultimate pH, colour parameters and drip loss). The observed genotype frequencies at <I>PRKAG3</I> gene were 9.7%, 38.9%, 32.7%, 6.2% and 12.5% for <I>R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V</I> and <I>Q/R-V/V</I> genotype, respectively. <I>RYR1</I> genotype frequencies were 57.2% for <I>N/N</I> and 42.8% for <I>N/n</I> genotype. Studied polymorphisms exhibited a significant effect on meat quality, but mainly an insignificant effect on carcass traits. No significant interaction between <I>PRKAG3</I> and <I>RYR1</I> was found. Carriers of <I>RYR1</I> mutant allele “<I>n</I>” had less intense <I>longissimus dorsi</I> muscle colour (subjective score, Minolta <I>L</I>* and <I>b</I>*) and higher drip loss. Regarding <I>PRKAG3</I>, the ultimate pH decreased and Minolta <I>L</I>*, <I>a</I>*, <I>b</I>* and drip loss increased in the following order: <I>R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V</I> and <I>Q/R-V/V</I>, according to the presence of <I>199I</I> and absence of <I>200Q</I> alleles. The study shows that the <I>I199V</I> polymorphism is an important source of variation in pigs free of <I>200Q</I>. In particular the <I>199I</I> proves beneficial for meat quality. The results of combining the <I>RYR1</I> and <I>PRKAG3</I> genotypes indicate that <I>R/R-I/I</I> genotype could be used in counterbalancing the negative effects of “<I>n</I>” allele on meat quality.<B></B>

Carcass and meat quality characteristics of South African indigenous chickens

2016 ◽  
Author(s):  
Ramokone Motsepe ◽  
Monnye Mabelebele ◽  
David Norris ◽  
David Brown ◽  
Jones Ngambi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Quality Characteristics ◽  
Chicken Breast ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Male And Female ◽  
Indigenous Chickens ◽  
Commercial Grower ◽  
Colour Parameters

The present study was performed to determine the carcass and meat quality characteristics of male and female Ovambo and Potchefstroom koekoek (PK) indigenous chickens. A total of 320 male and female day old Ovambo and PK were randomly assigned to a 2 (breed) × 2 (sex) factorial arrangement in a completely randomised design. The chickens were raised from day-old and fed on a commercial grower diet containing 11.5 MJ/ME kg DM and 20 % crude protein until 18 weeks of age. Carcass traits of the Ovambo and PK were similar; however, male chickens had higher carcass traits than their female counterparts. Breed, sex and time interactions influenced colour parameters of thigh and drumstick meat except redness (a*) and yellowness (b*) values of chicken breast meat. The pH varied significantly amongst the breeds, sex and time period. The sensory evaluations of the chicken breeds were observed to be similar. However, tenderness of the breast meat as measured by shear force was higher for PK than Ovambo chickens. Fatty acid profiles of the chickens were not affected by breed or sex. The ratios of n-6 and n-3 fatty acids were significantly lower in both breeds which are desirable in reducing the risk of many diseases. Ovambo and PK chickens showed good meat quality traits. This information can assist in promoting production of indigenous chicken lines in South Africa.

Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs

Meat Science ◽  
2006 ◽  
Vol 72 (4) ◽  
pp. 680-687 ◽  
Author(s):  
G. Otto ◽  
R. Roehe ◽  
H. Looft ◽  
L. Thoelking ◽  
M. Henning ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Drip Loss ◽  
Measured Sample

scholarly journals Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period

2017 ◽  
Author(s):  
Arun Das ◽  
Thulasiraman Parkunan
Keyword(s):  
High Temperature ◽  
Meat Quality ◽  
Protein Denaturation ◽  
Protein Solubility ◽  
Drip Loss ◽  
Summer Period ◽  
Large White ◽  
Shock Proteins ◽  
Glycolytic Rate

Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about 38°C. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p&lt;0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.

scholarly journals Comparison of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs

2010 ◽  
Vol 81 (4) ◽  
Author(s):  
L.C. Hoffman ◽  
P. Fisher
Keyword(s):  
South Africa ◽  
Meat Quality ◽  
Drip Loss ◽  
Western Cape ◽  
Post Mortem ◽  
Energy Reserves ◽  
Road Transportation ◽  
Large White ◽  
Ambient Temperatures

Information on the effect of road transportation conditions and lairage times on the meat quality of pork under South African conditions is very sparse. In this investigation, the effects of 2 road conditions (rough road with frequent stops -A; smooth road, few stops - B) and 2 lairage holding periods (2 h and 24 h) on the physical meat quality attributes of commercially produced pigs during summer (ambient temperatures >30 °C) in the Western Cape (South Africa) were investigated. Pig meat from pigs transported on a road that caused more stress (A), had lower pH45 (measured 45 min post mortem) values after 2 h lairage than pigs transported over a smoother road. Pigs B had a lower muscle pH24 (measured 24 h post mortem) than group A, indicating that they had more glycogen reserves available for post mortem glycolysis. Road conditions A were more stressful resulting in a higher incidence of PSE pork, as shown by the percentage drip loss and the L* values. When the lairage period was increased to 24 h prior to slaughter, pigs transported under road conditions A had time to replenish their energy reserves and thepH45, drip loss and L* values were within an acceptable range. However, pigs transported under road conditions B had lower pH45 and higher pH24 values, indicating that the lairage period was too long and that energy reserves were depleted in order to adapt to the stressful conditions. Results from this investigation indicate that improvement of the transport/road conditions will result in better pork quality.

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

2018 ◽  
Vol 66 (3) ◽  
pp. 701-705 ◽  
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.

Effect of on-farm and pre-slaughter handling of pigs on meat quality

1998 ◽  
Vol 49 (6) ◽  
pp. 1021 ◽  
Author(s):  
D. N. D'Souza ◽  
B. J. Leury ◽  
F. R. Dunshea ◽  
R. D. Warner
Keyword(s):  
Meat Quality ◽  
Muscle Glycogen ◽  
Drip Loss ◽  
Large White ◽  
Gland Weight ◽  
Adrenal Gland Weight ◽  
Significant Difference ◽  
Exudative Meat ◽  
On Farm

Thirty-six crossbred (Large White × Landrace) boars were used to investigate the effect of positive and negative handling of pigs on-farm over a period of 5 weeks, and the effect of minimal and negative handling just prior to slaughter at the abattoir on the level of stress and meat quality of the carcass. There was no significant difference in adrenal gland weight and plasma cortisol concentration measured at slaughter between pigs negatively and positively handled on-farm. Pigs negatively handled on-farm had lower muscle glycogen 5 min and 40 min post slaughter in the Longissimus thoracis (LT) but muscle paleness and percentage drip loss of the LT were similar compared with pigs positively handled on-farm. Pigs negatively handled at the abattoir had lower muscle glycogen 5 min post slaughter in the LT; however, muscle paleness, percentage drip loss, ultimate pH, and incidence of pale, soft, exudative meat were similar compared with pigs that were minimally handled at the abattoir. This study has shown how the interaction between pigs and humans on-farm can influence the pig’s ‘stress’ response to pre-slaughter handling and, potentially, meat quality.

scholarly journals Effect of Genotype and Slaughter Age on Carcass Traits and Meat Quality of the Celta Pig Breed in Extensive System

2016 ◽  
Vol 16 (1) ◽  
pp. 259-273 ◽  
Author(s):  
Daniel Franco ◽  
Javier Carballo ◽  
Roberto Bermñudez ◽  
José M. Lorenzo
Keyword(s):  
Meat Quality ◽  
Profile Analysis ◽  
Carcass Traits ◽  
Live Weight ◽  
The Other ◽  
Carcass Weight ◽  
Texture Parameters ◽  
Slaughter Age ◽  
Colour Parameters

Abstract The objective of this study was to investigate the effects of genotype and slaughter age on carcass traits and meat quality of the Celta pig breed. Samples from 95 pigs of three lines (Barcina, Santiaguesa and Carballina) slaughtered at two different ages (12 and 16 months) were analysed. Pigs’ slaughter at 16 months showed significantly (P<0.001) higher live weight (157.2 vs. 178.9 kg), cold carcass weight (122.9 vs. 141.9 kg) and killing out percentage (77.7 vs. 79.5%; P<0.001) compared to those slaughtered at 12 months. Genotype also affected the live weight and cold carcass weight, both of which were highest in the Santiaguesa line. Changes in meat quality in relation to slaughter age and genotype were observed. The fat content increased with slaughter age, but did not vary with genotype. Regarding colour parameters, the L* values (48.53) were lower and a* values (11.55) were higher in samples of the Barcina line, indicating that the meat was darker and redder than in the other two lines. Both slaughter age and genotype had significant effects on texture parameters measured by the Warner Bratzler test, whereas textural profile analysis revealed significant differences mainly due to genotype.

scholarly journals Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

2019 ◽  
Vol 18 (1) ◽  
pp. 1410-1418 ◽  
Author(s):  
Xiaohong Guo ◽  
Benyuan Qin ◽  
Xiaofen Yang ◽  
Jingmin Jia ◽  
Jiaoyan Niu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Large White

scholarly journals Genetic variation of loin and ham quality in Finnish Landrace and Large White pigs

2008 ◽  
Vol 16 (2) ◽  
pp. 89 ◽  
Author(s):  
M-L. SEVÓN-AIMONEN ◽  
M. HONKAVAARA ◽  
T. SERENIUS
Keyword(s):  
Meat Quality ◽  
Fixed Effects ◽  
Average Daily Gain ◽  
Genetic Correlations ◽  
Genetic Effect ◽  
Biceps Femoris ◽  
Additive Genetic Effect ◽  
Drip Loss ◽  
Quality Traits ◽  
Large White

Selection potential for meat quality of economically important loin (longissimus) and ham muscles (adductor, semimembranosus, biceps femoris) has been assessed. Ultimate pH (pHu), meat colour (lightness, redness and yellowness), drip loss and two visually scored colour traits were recorded from 483 Finnish Landrace and 494 Finnish Large White station test pigs in a half-sib design. A univariate restricted maximum likelihood procedure was used to estimate variance components. The statistical model contained age at beginning of test, sex and time lapse from slaughter to dissection as fixed effects and slaughter batch, common environment of littermates and additive genetic effect of the animal as random effects. The average pHu values in adductor and semispinalis were between 5.6 and 6.1. The pHu were on average 5.4 and 5.5 in longissimus and semimembranosus respectively, with the latter two being lower than optimum values of 5.6 to 5.9. Lightness for semimembranosus turned to be clearly lighter (62) than for other muscles. Lightness for longissimus (56) was slightly lighter than optimum (from 48 to 54). The heritability varied from zero to 0.45 for pHu, from 0.02 to 0.34 for lightness, from 0.17 to 0.56 for redness, from zero to 0.28 for yellowness and from 0.05 to 0.16 for drip loss. Heritability for redness values was considerably higher than heritability for other meat quality traits. The heritability of quality traits spoke for possibilities for genetic improvement of meat quality. Genetic correlations between quality traits (pHu and lightness) and average daily gain varied strongly among breeds and muscles. Genetic correlations between meat-% and pHu were in most cases high and unfavourable (rg from –0.36 to –0.68 except in longissimus, where it was 0.11). Genetic correlations between meat-% and lightness were unfavourable in Finnish Large White (from 0.47 to 0.92) but in Finnish Landrace estimates varied among muscles (from –0.40 to 0.47). Due to these results, the ham quality (pHu and lightness for semimembranosus) was included in the selection criteria for pork quality in the Finnish pig improvement programme.;

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