Carcass and Meat Quality of ewe Lambs Supplemented With Crude Glycerin in Different Finishing Systems

O objetivo deste estudo foi avaliar as características de desempenho, carcaça e qualidade da carne de borregas terminadas em dois sistemas: com suas mães no sistema de creep feeding e confinadas após o desmame. Dezesseis borregas mestiças Texel x Hampshire Down foram divididas em dois tratamentos: borregas com suas mães, alimentadas em creep feed ou desmamadas e confinadas. A dieta oferecida aos dois tratamentos consistiu em 420 g kg-1 de volumoso (cana-de-açúcar) e 580 g kg-1 de concentrado, com adição de 70 g kg-1 de glicerina bruta na matéria seca da dieta. Amostras de sangue foram coletadas no início e no final do período experimental para avaliar a glicemia. Os animais foram abatidos quando atingiram peso vivo médio de 28 kg. Os animais terminados no sistema creep feeding apresentaram maior nível de glicose plasmática. Os valores médios obtidos para as características de peso e rendimento de carcaça foram maiores para os animais criados no sistema creep feeding. Em geral, as variáveis de composição química e características da carne dos animais não diferiram entre os sistemas de terminação, exceto o valor do pH e a capacidade de retenção de água. As características de desempenho e qualidade da carne de borregas terminadas nos sistemas avaliados foram semelhantes, e as borregas terminadas no sistema creep feeding tiveram carcaças mais pesadas do que as terminadas nos sistemas de confinamento. Palavras-chave: Ganho de peso. Ovinos. Rendimento de carcaça. Subproduto. Abstract The objective of this study was to evaluate the performance, carcass and meat quality traits of ewe lambs finished in two systems: with their mothers in a creep feeding system and early weaning followed by feedlot. Sixteen Texel × Hampshire Down crossbred ewe lambs were separated into two treatment groups, consisting of ewe lambs with their mothers, fed by creep feeding or weaned and confined. The diet offered to both treatments consisted of 420 g kg-1 of roughage (sugar cane) and 580 g kg-1 concentrate, with the addition of 70 g kg-1 of crude glycerin in the dry matter of the diet. Blood samples were collected at the beginning and end of the experimental period to measure plasma glucose content. The animals were slaughtered when they reached an average of 28 kg live weight. Animals finished in creep feeding systems had a higher amount of plasma glucose. The mean values obtained for weight and yield carcass characteristics were better in creep feeding. In general, the chemical composition and meat quality variables did not differ between the finishing systems, except for the pH value and water loss under pressure. The performance and meat quality traits of ewe lambs in the evaluated finishing systems were similar, and the ewe lambs in the creep feeding system had greater carcass weight than ewe lambs finishing in feedlot systems. Keywords: Byproducts. Carcass Yield. Sheep. Weight Gain.

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41 Estimating the heritability of meat quality traits in turkeys

Journal of Animal Science ◽

10.1093/jas/skaa278.035 ◽

2020 ◽

Vol 98 (Supplement_4) ◽

pp. 18-19

Author(s):

Ryley J Vanderhout ◽

Michelle Yahiro ◽

Benjamin Wood ◽

Shai Barbut ◽

Jeff S Mohr ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Live Weight ◽

Drip Loss ◽

Quality Traits ◽

Breast Meat ◽

Meat Yield ◽

Meat Quality Traits ◽

White Striping ◽

Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

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Fatty acid profile, carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Meat Science ◽

10.1016/j.meatsci.2013.10.027 ◽

2014 ◽

Vol 96 (3) ◽

pp. 1158-1164 ◽

Cited By ~ 25

Author(s):

J.F. Lage ◽

T.T. Berchielli ◽

E. San Vito ◽

R.A. Silva ◽

A.F. Ribeiro ◽

...

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Crude Glycerin ◽

Energy Sources ◽

Quality Traits ◽

Meat Quality Traits

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Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc × White Mangalica) × White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight

Italian Journal of Animal Science ◽

10.1080/1828051x.2018.1443287 ◽

2018 ◽

Vol 17 (4) ◽

pp. 859-866

Author(s):

Aleksandra Despotović ◽

Vladimir Tomović ◽

Radoslav Šević ◽

Marija Jokanović ◽

Nikola Stanišić ◽

...

Keyword(s):

Meat Quality ◽

Live Weight ◽

Quality Traits ◽

Meat Quality Traits ◽

Longissimus Lumborum

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Feedlot performance, carcass composition and pork quality from entire male and female Landrace and Large White market-weight pigs

Canadian Journal of Animal Science ◽

10.4141/cjas91-004 ◽

1991 ◽

Vol 71 (1) ◽

pp. 29-42 ◽

Cited By ~ 11

Author(s):

A. P. Sather ◽

S. D. M. Jones ◽

S. Joyal

Keyword(s):

Meat Quality ◽

Average Daily Gain ◽

Live Weight ◽

Carcass Composition ◽

Quality Traits ◽

Feed Conversion ◽

Feedlot Performance ◽

Improvement Program ◽

Large White ◽

Meat Quality Traits

A total of 80 pigs, representing Large White and Landrace boars and gilts were slaughtered at an average live weight of 92.3 kg (80.5 – 102.5 kg). Boars were housed in groups of five pigs per pen, and were individually fed to appetite twice daily for a period of 45 min. Gilts were housed in groups of 12 pigs per pen. The diet consisted of 21% crude protein with 3300 kcal kg−1 digestible energy. Carcasses were weighed on the slaughter floor and cooled at 1 °C for 24 h prior to dissection of the left side into fat, bone and lean. There were no significant breed-by-gender interactions for growth, carcass and meat quality traits. These pigs had low average backfat, when measured ultrasonically according to Canadian Swine Improvement Program standards on the live pig (gilts 12.3 mm, boars 10.1 mm), high average daily gain (ADG: gilts 880, boars 940 g d−1) and low age adjusted to 90 kg (gilts 148, boars 145 d). Large White boars had a lower feed conversion ratio (2.18 vs. 2.32, P = 0.015) and less feed intake per day (2.05 vs. 2.14 kg d−1P = 0.020) than did Landrace boars. There were no significant differences in dissected lean yield between breeds (P = 0.389) or genders (P = 0.148). However, gilts had greater carcass grade fat and greater lean depth measurements than did boars, such that both genders had a predicted lean yield of 51.8%. Gilts (40.8 cm2) had a larger (P < 0.001) longissimus dorsi area than boars (38.0 cm2). There were no breed effects on the lean content of the four major cuts (P = 0.20), but boars had less fat (P = 0.01) and more bone than gilts (P < 0.01). There were few consistent differences in subjective or objective meat quality traits (i.e. color, drip loss) among breeds or genders. Boars had muscle with greater moisture than gilts (P < 0.001) as well as softer fat (P = 0.016). Thus, it appears possible to produce pork of high quality from lean animals and that lean boars efficiently produce carcasses of equivalent yield and quality to carcasses produced by lean gilts. Key words: Swine, boar, carcass composition, meat quality, Landrace, Large White

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Effect of feeding system and breed on growth performance, and carcass and meat quality traits in two continental beef breeds

Meat Science ◽

10.1016/j.meatsci.2015.04.016 ◽

2015 ◽

Vol 107 ◽

pp. 94-103 ◽

Cited By ~ 25

Author(s):

C. Avilés ◽

A.L. Martínez ◽

V. Domenech ◽

F. Peña

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Quality Traits ◽

Feeding System ◽

Meat Quality Traits ◽

Effect Of Feeding

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A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs

Animals ◽

10.3390/ani10122384 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2384

Author(s):

Diogo Coelho ◽

José Pestana ◽

João M. Almeida ◽

Cristina M. Alfaia ◽

Carlos M. G. A. Fontes ◽

...

Keyword(s):

Meat Quality ◽

Chlorella Vulgaris ◽

Nutritional Value ◽

Control Diet ◽

Carcass Characteristics ◽

Live Weight ◽

Quality Traits ◽

Meat Quality Traits ◽

Finishing Pig ◽

Pork Fat

The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n = 10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio® Excel AP (CV + R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV + M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.

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A High Dietary Incorporation Level of Chlorella Vulgaris Improves the Nutritional Value of Pork Fat Without Impairing the Performance of Finishing Pigs

10.20944/preprints202011.0253.v1 ◽

2020 ◽

Author(s):

Diogo Coelho ◽

José Pestana ◽

João M. Almeida ◽

Cristina M. Alfaia ◽

Carlos M. G. A. Fontes ◽

...

Keyword(s):

Meat Quality ◽

Chlorella Vulgaris ◽

Nutritional Value ◽

Control Diet ◽

Carcass Characteristics ◽

Live Weight ◽

Quality Traits ◽

Meat Quality Traits ◽

Finishing Pig ◽

Pork Fat

The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n=10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio® Excel AP (CV+R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV+M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.

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Effect of dietary red grape pomace on growth performance, hematology, serum biochemistry, and meat quality parameters in Hy-line Silver Brown cockerels

PLoS ONE ◽

10.1371/journal.pone.0259630 ◽

2021 ◽

Vol 16 (11) ◽

pp. e0259630

Author(s):

Ontiretse Jonathan ◽

Caven Mguvane Mnisi ◽

Cebisa Kumanda ◽

Victor Mlambo

Keyword(s):

Meat Quality ◽

Body Weight Gain ◽

Live Weight ◽

Serum Biochemistry ◽

Grape Pomace ◽

Mean Corpuscular Hemoglobin ◽

Quality Traits ◽

Feed Conversion ◽

Meat Quality Traits ◽

Red Grape

Red grape (Vitis vinifera L.) pomace’s (RGP) beneficial bioactive compounds could improve growth and meat quality traits in chickens and thus valorize RGP waste that is usually disposed in landfills to the detriment of the environment. This study investigated the effect of RGP inclusion in diets of Hy-line Silver Brown cockerels on physiological and meat quality responses. Five isonitrogenous and isocaloric diets were formulated by mixing a standard grower diet with RGP at 0 (G0), 15 (G15), 30 (G30), 45 (G45) and 60 g/kg (G60). A total of 250, 5-week-old cockerels (304.6 ± 6.57 g live-weight) were evenly allocated to 25 pens replicated 5 times per experimental diet. No linear and quadratic trends (P > 0.05) were observed for overall feed intake, body weight gain, feed conversion ratio, and meat quality traits as dietary RGP levels increased. Erythrocytes linearly decreased (P < 0.05), whereas mean corpuscular hemoglobin and urea linearly increased (P < 0.05) with RGP levels. There were significant quadratic effects for glucose, phosphorus, total protein, albumin, globulin, and cholesterol, from which a maximum RGP inclusion level was calculated to be 43 g/kg. In conclusion, dietary red grape pomace had no adverse effect on physiological parameters and meat quality traits of Hy-line Silver Brown cockerels. However, including red grape pomace beyond 43 g/kg could compromise serum biochemical parameters of the birds.

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