scholarly journals Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

2013 ◽  
Vol 58 (No. 11) ◽  
pp. 497-511 ◽  
Author(s):  
D. Lisiak ◽  
E. Grześkowiak ◽  
K. Borzuta ◽  
S. Raj ◽  
P. Janiszewski ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Energy Content ◽  
Subcutaneous Fat ◽  
Fish Oils ◽  
Triceps Brachii ◽  
Large White ◽  
Animal Fats ◽  
Diet Supplements ◽  
Longissimus Lumborum

The study was conducted on 32 hybrids of (Polish Large White × Danish Landrace) × Duroc breeds fed similar energy content feed, however differing in fat diet supplements. The animals were divided into four groups in which the following fat supplements were added to the feed: A – rapeseed and linseed oils, B – rapeseed and fish oils + swine fat, C – linseed and fish oils, D – rapeseed and linseed oils + lard. The carcass slaughter value was estimated and physicochemical and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) muscles were determined. The content of fatty acids in the subcutaneous fat of the loin as well as in the raw LL and TB muscles was estimated as well. It was shown that there were no significant differences in the range of slaughter value traits and meat quality between the groups. However, it was found that different kinds of supplemented fat had a different effect on the content of the polyunsaturated fatty acids in the backfat and in the raw LL muscle. The lowest level of fatty acids characterized the group of pigs fed with supplements consisting of rapeseed and fish oils + lard. The highest values were detected among fatteners supplemented with linseed. The kind of supplemented fat affected the changes in the level of PUFA n-3 fatty acids, especially the linolenic acid C18:3 in backfat. The n-6/n-3 ratio in pigs fed with a greater share of linseed (C and D groups) was better (about 3) than in pigs which obtained a greater portion of rapeseed and fish oils (about 5.5). In both the muscles and fat of fatteners from groups B and C the DHA content was 2–3 times higher than in A and D groups. Higher EPA content was found in the TB muscle.  

scholarly journals Microstructure of Longissimus Lumborum Muscle and Meat Quality of Native Polish Pig Breeds: Złotnicka Sp Otted and Puławska

2016 ◽  
Vol 16 (4) ◽  
pp. 1199-1210 ◽  
Author(s):  
Joanna Bogucka ◽  
Wojciech Kapelański
Keyword(s):  
Meat Quality ◽  
The Other ◽  
Type I ◽  
Large White ◽  
Pig Breeds ◽  
Longissimus Lumborum ◽  
Fattening Pigs

Abstract In 50 fattening pigs representing two Polish native breeds: 24 Złotnicka Spotted, 10 Puławska and 16 F1 ♀ (Polish Large White × Polish Landrace) × F1 ♂ (Duroc × Pietrain) crosses microstructure of muscle, carcass and meat quality were studied. Puławska pigs had the thickest backfat, but the loin eye area was smaller only in comparison to crossbreds. Compared to the Puławska breed, the meat of Złotnicka Spotted pigs was darker, which was associated with a greater percentage of type I fibres and a smaller percentage of type IIB fibres. Puławska pigs distinguished themselves from the other groups under study by the greatest density of fibres per mm2. Smaller diameter of type IIA and IIB fibres and higher total number of fibres were found in Puławska breed pigs compared to Złotnicka Spotted, despite the absence of differences in the loin eye area. Smaller thickness of the fibres favourably affects meat quality, and might be considered an indicator of a delicate structure of meat.

A comparison of slaughter performance and meat quality of pigs immunised with a gonadotrophin-releasing factor vaccine against boar taint with physically castrated pigs

2012 ◽  
Vol 52 (10) ◽  
pp. 911 ◽  
Author(s):  
Y. L. Yuan ◽  
J. L. Li ◽  
W. H. Zhang ◽  
C. Li ◽  
F. Gao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Boar Taint ◽  
Inosine Monophosphate ◽  
Slaughter Performance

The objective of this study was to evaluate the effect of vaccination against gonadotropin-releasing factor (GnRF) on carcass characteristics and meat quality and back fat quality. In total, 400 healthy male pigs were randomly assigned into two treatment groups: physically castrated males (CM) and vaccinated males (IM). CM pigs were physically castrated within 3 days of age. IM pigs received the GnRF vaccine twice, at 14 and 21 weeks of age. At the end of the experiment, 20 pigs of each treatment were weighed individually and slaughtered at 25 weeks of age. The longissimus muscle was collected to evaluate the meat quality including pH, drip loss, shear force, cooking loss, intramuscular fat, fatty acid composition and inosine monophosphate. Subcutaneous fat was sampled to evaluate fatty acid composition. IM pigs had a lower dressing percentage and were leaner (P < 0.01). The inosine monophosphate content was higher in pork from IM pigs than from CM pigs (P < 0.05). IM pigs had a higher content of polyunsaturated fatty acids in longissimus muscles than CM pigs (P < 0.01), mostly because of the higher linoleic acid content (P < 0.01). IM pigs had higher levels of unsaturated fatty acids in subcutaneous fat than CM pigs (P < 0.01), mostly because of the higher linoleic acid and linolenic acid (P < 0.01) and the lower myristic acid content (P < 0.01). There were no adverse effects of the GnRF vaccine on slaughter performance and meat quality of pigs. These results suggest that GnRF vaccine administered to pigs increases the inosine monophosphate content in longissimus muscles and the content of polyunsaturated fatty acids in longissimus muscles and back fat. Consequently, vaccination with Improvac for boar taint control will provide a good alternative to physical castration of male pigs.

scholarly journals Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

2016 ◽  
Vol 24 (4) ◽  
pp. 303 ◽  
Author(s):  
S. Mattioli ◽  
M. Martino ◽  
S. Ruggeri ◽  
V. Roscini ◽  
L. Moscati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Essential Fatty Acids ◽  
Quality Parameters ◽  
Oxidative Status ◽  
Housing System ◽  
Longissimus Lumborum

<p>The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the <em>in vivo </em>oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of <em>Longissimus lumborum </em>muscle was lower (1.22 <em>vs. </em>1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 <em>vs. </em>6.82 µg/g of retinol, 719.2 <em>vs. </em>683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.</p><p><strong><br /></strong></p>

Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs: Metabolomics and proteomics intertwined

2011 ◽  
Vol 75 (2) ◽  
pp. 610-627 ◽  
Author(s):  
Angelo D΄Alessandro ◽  
Cristina Marrocco ◽  
Valerio Zolla ◽  
Mariasilvia D΄Andrea ◽  
Lello Zolla
Keyword(s):  
Meat Quality ◽  
Large White ◽  
Longissimus Lumborum

scholarly journals Protected or Unprotected Fat Addition for Feedlot Lambs: Feeding Behavior, Carcass Traits, and Meat Quality

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 328
Author(s):  
Henry D. R. Alba ◽  
José E. de Freitas Júnior ◽  
Laudi C. Leite ◽  
José A. G. Azevêdo ◽  
Stefanie A. Santos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Feeding Behavior ◽  
Meat Quality ◽  
Carcass Traits ◽  
Physicochemical Characteristics ◽  
Corn Germ ◽  
Neutral Detergent Fiber ◽  
Calcium Salts ◽  
Longissimus Lumborum ◽  
Feedlot Lambs

This study aimed to evaluate the effect of the inclusion of protected or unprotected fats in the diet of feedlot lambs on feeding behavior, productive characteristics, carcass traits, and meat quality. Forty male Dorper × Santa Inês lambs (22.27 ± 2.79 kg) were randomly assigned to treatments in a completely randomized design. The experimental treatments consisted of five diets: no added fat (NAF), whole soybeans (WSB), calcium salts of fatty acids (CSFA), soybean oil (SO), and corn germ (CG). The total intake of dry matter (DMI) (p < 0.001) and neutral detergent fiber (NDFI) (p = 0.010) were higher in the CSFA and NAF diets. Feeding behavior, morphometric measurements, physicochemical characteristics, and centesimal composition of the Longissimus lumborum muscle were similar between treatments (p > 0.05). The CSFA diet provided higher production (p < 0.05) and better-quality carcasses. The inclusion of fat sources increased the concentration of polyunsaturated fatty acids (p < 0.05). The use of calcium salts of fatty acids in feedlot lambs’ diets provides better quantitative and qualitative characteristics of the meat and carcass.

The meat quality attributes and nutritional composition of three way synthetic pigs meat as influenced by age at slaughter

2017 ◽  
Author(s):  
R. Ilavarasan ◽  
Robinson J.J. Abraham
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Fibre Diameter ◽  
Quality Attributes ◽  
Nutritional Composition ◽  
Large White ◽  
One Year

The objective of this study was to evaluate influence of age on the meat quality attributes and nutritional composition of three way synthetic pig (25% Large White Yorkshire x 25% Landrace x 50% Duroc). The meat quality attributes and nutritional composition of two different age groups (six months and one year) were studied. The results obtained in this study indicated that the meat of young pigs had higher water holding capacity, Lightness (L*), moisture, essential amino acids, linoleic acid, linolenic acid, ecosapentaenoic acid, docosohexanoic acid, total poly unsaturated fatty acids (P less than 0.01), total unsaturated fatty acids, poly unsaturated/ saturated fatty acids P/S ratio (P less than 0.01) and lesser fibre diameter (P less than 0.01), myofibrillar fragmentation index (P less tha 0.01), fat (P less than 0.01), total saturated fatty acids and cholesterol content (P less than 0.01) than adult. Based on the results it was concluded that meat of young animals (six months) had superior meat quality than the meat of adult animals (one year).

scholarly journals Meat quality of Pantaneiro lambs at different body weights

2019 ◽  
Vol 40 (1) ◽  
pp. 427
Author(s):  
Adriana Sathie Ozaki Hirata ◽  
Alexandre Rodrigo Mendes Fernandes ◽  
Ingrid Harumi de Souza Fuzikawa ◽  
Fernando Miranda de Vargas Junior ◽  
Hélio De Almeida Ricardo ◽  
...  
Keyword(s):  
Body Weight ◽  
Fatty Acid ◽  
Meat Quality ◽  
Profile Analysis ◽  
Fatty Acid Content ◽  
Human Consumption ◽  
Triceps Brachii ◽  
Body Weights ◽  
Longissimus Lumborum

The aim of this study was to assess the meat quality of Pantaneiro lambs finished in confinement and slaughtered at different body weights (15, 20, 25, 30, and 35 kg). Forty-five non-castrated male Pantaneiro lambs were distributed in a completely randomized design, with five treatments and nine replicates. The animals were housed in individual pens and slaughtered when they reached the target weights. For instrumental and centesimal analyses, the Semimembranosus, Longissimus lumborum, Gluteobiceps, and Triceps brachii muscles were used, whereas for fatty acid profile analysis only the Longissimus lumborum muscle was used. The different body weights influenced the final pH of the meat, but this still remained within the recommended values; however, the meat of heavier lambs had increased water-holding capacity (WHC), redness (a*), and fat content, making it the tenderest but least luminous and humid meat. Greater body weight led to a higher saturated fatty acid (SFA) content, reduction of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), higher hypercholesterolemic fatty acid content (H), and higher atherogenicity (AI) and thrombogenicity indexes (TI). Therefore, it was concluded that the meat of lambs slaughtered at lower body weight presented better nutritional quality, making it more suitable for human consumption.

scholarly journals Functional Analysis of Genes Involved in Glycerolipids Biosynthesis (GPAT1 and GPAT2) in Pigs

Animals ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 308 ◽  
Author(s):  
Ilona Mitka ◽  
Katarzyna Ropka-Molik ◽  
Mirosław Tyra
Keyword(s):  
Meat Quality ◽  
Mrna Level ◽  
Subcutaneous Fat ◽  
Transcript Level ◽  
Genes Expression ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Expression Abundance ◽  
Imf Content ◽  
Intramuscular Fat Content

Glycerol-3-phosphate acyltransferase (GPAT) enzymes catalyze the first step in triacylglycerol (TAG) synthesis. Genes that belong to the GPAT family are potential genetic markers for intramuscular fat content (IMF) content and thus meat quality. The objective of this study was to analyze the expression of GPAT1 and GPAT2 genes in musculus longissimus lumborum, liver and subcutaneous fat of various breeds of pigs. Furthermore, correlations between the genes’ expression abundance and utility traits, meat quality and meat texture parameters of pork were determined. The results obtained showed significant differences in the mRNA level of GPAT1 between analyzed tissues and breeds. The highest expression of GPAT1 gene was observed in liver tissue (p ≤ 0.01). Furthermore, significantly higher GPAT1 transcript level in the m. longissimus lumborum was observed for duroc in comparison to other analyzed breeds (p ≤ 0.05). Expression of the GPAT2 gene was shown only in the liver tissues, however statistically significant differences between the analyzed breeds were not observed. Correlation analysis confirmed the highest association between GPAT2 gene expression level in liver and cohesiveness and resilience traits of m. longissimus lumborum (p ≤ 0.01).

scholarly journals Association of miR-208b polymorphism with meat quality traits and texture parameters in pigs

2018 ◽  
Vol 63 (No. 11) ◽  
pp. 435-442
Author(s):  
Daniel Polasik ◽  
Mirosław Tyra ◽  
Magdalena Szyndler-Nędza ◽  
Grzegorz Żak ◽  
Barry Lambert ◽  
...  
Keyword(s):  
Meat Quality ◽  
Nucleotide Polymorphism ◽  
Large White ◽  
Single Nucleotide ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Fibre Number ◽  
Water Holding ◽  
Intramuscular Fat Content ◽  
Fibre Characteristics

Previous studies have shown that single nucleotide polymorphism (SNP) (rs328743478) located downstream of pre-miR-208b in MYH7 gene is correlated with fibre number composition and drip loss in pigs. Because fibre characteristics are linked to meat quality, the aim of this study was to analyse the relationships between rs328743478 polymorphism and meat quality and texture parameters. The study utilised 578 pigs belonging to Polish Landrace, Polish Large White, Puławska, Pietrain, Duroc, and Hampshire breeds. Association study was performed for the first three breeds separately and for all six breeds joined together. Obtained results showed a significant influence (P ≤ 0.05) of miR-208b genotypes on water holding capacity (WHC) in the whole population and individual breeds and on intramuscular fat content (IMF) and luminosity in the whole population as well as in Landrace and Puławska breeds, respectively. By analysing texture parameters, we found association (P ≤ 0.05 or P ≤ 0.01) between rs328743478 polymorphism and toughness, firmness, and chewiness measured in m. semimembranosus and m. longissimus lumborum. The highest values of these traits in m. semimembranosus were noticed for AA genotype, however in m. longissimus lumborum for GG in the whole population and some individual breeds. It was found that miR-208b genotypes were also associated with cohesiveness (P ≤ 0.01), springiness, and hardness (P ≤ 0.05) but obtained results were not consistent among breeds and the whole population. The obtained results confirm that miR-208b polymorphism is associated with some economically important traits in pigs.

Phospholipid fatty acids and meat quality in cattle breeds fed different diets

1999 ◽  
Vol 1999 ◽  
pp. 57-57 ◽  
Author(s):  
L. Vatansever ◽  
E. Kurt ◽  
R.I. Richardson ◽  
G.R. Nute ◽  
M. Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Meat Quality ◽  
Modified Atmosphere ◽  
Feeding System ◽  
Triceps Brachii ◽  
Beef Breed ◽  
Grass Silage ◽  
Holstein Friesian

The aim of future beef production is healthier, tastier products which consumers will find attractive. Combinations of breed and feeding system are required to fulfil these aims. In this project we compared the Holstein- Friesian (HF) breed, an allegedly inferior beef producer, with Welsh Black (WB), a traditional beef breed. Of particular interest was the role of polyunsaturated fatty acids (PUFA) in flavour development.Thirty six steers, 18 HF and 18 WB, were reared on grass silage plus one of three concentrates. The concentrates contained different fat sources at 0.03 of intake: 1. megalac (control, C16:0); 2. formaldehyde-protected whole linseed (Lin, C18:3 n-3); and 3. an equal mix on a fat basis of protected linseed and fish oil (Lin/fish, C20:5 and C22:6 n-3). The animals were slaughtered after 90 days consumption of the diets. Fortyeight hours after slaughter, three forequarter muscles (M. supraspinatus, M. infraspinatus and M. triceps brachii caput longum) were trimmed of fat, minced and displayed in modified atmosphere packs (0.8 02:0.2 CO2, 4°C in 1000 Lux) for 3 or 10 days.

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