scholarly journals Slaughter and Meat Qualities of Experimental Store Pigs

2021 ◽  
Author(s):  
Alexey Kozlikin
Keyword(s):  
Meat Quality ◽  
Kidney Fat ◽  
Bone Content ◽  
Indirect Indicator ◽  
The Difference ◽  
Meat Productivity

This study was carried out on the fattening and meat qualities of store pigs. One of the main tasks of the study was to analyze the meat quality of the progeny obtained through the crossing of LW female pigs and half-breed LW x ST with male pigs of specialized meat breeds. Linear sizes were defined, which served as an indirect indicator of meat productivity. The amount of pig fat in a carcass was determined. The animals of the 1st and 2nd groups were distinguished – 30.8% and 32.1%, respectively, which were higher than the animals of the triple crossing by 2.5% (P<0.95); 3.0% (Р<0.95); 3.8% (P>0.99); 3.9% (P>0.999); 4.3% (P>0.999); and 5.1% (P>0.999). According to our data, the highest indicator of the loin eye area was among the pigs obtained through the crossing of crossbred female pigs LW x ST with male pigs of Pietrain, Duroc, Landrace breeds. The triple crossing pigs had the highest slaughter yield – 72.4-73.3%, compared to 69.4% for LW, and 70.5% for the two-breed rotation LW x ST. In terms of bone content, the differences were not significant and were statistically unreliable. The two-breed pigs LW x ST had the largest amount of kidney fat followed by LW and all of the triple crossed pigs. However, the difference was not statistically significant. The weight of the carcasses in the experimental groups ranged from 60.7 kg to 65.3 kg, and the pigs of the 3rd, 4th and 5th groups had the largest carcass weights, while the highest indicator was observed in the combination (LW x ST) x D. Keywords: pigs, meat quality, muscles, pig fat

Effects of unused parts of sweet potato as supplemental feed on the growth situation, meat productivity and meat quality of pigs

2008 ◽  
Vol 79 (4) ◽  
pp. 491-496
Author(s):  
Shin-ichi TAKENOYAMA ◽  
Takanori IMOTO ◽  
Hitomi HAYASHI ◽  
Satoshi KAWAHARA ◽  
Masayoshi IWAKIRI ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Meat Quality ◽  
Supplemental Feed ◽  
Meat Productivity

Evaluation of the meat quality of chickens of the egg-meat direction of productivity, for promising use in organic production

2022 ◽  
pp. 42-47
Author(s):  
Z. Fedorova
Keyword(s):  
Meat Quality ◽  
Individual Characteristics ◽  
Organic Production ◽  
The Body ◽  
Early Assessment ◽  
Juvenile Period ◽  
Daily Growth ◽  
Meat Productivity ◽  
Age Studies

Purpose: studying the features of the formation of signs of meat productivity in chickens of the egg-meat direction in the juvenile period in ontogenesis and fixing the most informative age for early assessment of meat qualities.Materials and methods. Young grew in group cells of a 3-tier cellular battery. The dynamics of growth and the development of exterior and interior indicators, characterizing meat productivity in ontogenesis in the young of the Pushkin breed of chickens, which refers to an egg-meat type on productivity through periodic (every 2 weeks) weighing and taking protections of the physique in 100 heads of young people. On 21 heads, an anatomical cutting was carried out at which the mass of the heart, liver, two parts of the stomach (muscular, iron), the sum of the muscles (femur, crus, metatisium) took into account. The development of meat forms of the physique to determine the age and individual characteristics was determined using exterior articles of industrial (the length of the body, the length of the keel, the gripping of the chest, the length of the leg, hips, plus). Prombs were taken from the entire experienced livestock, together with weighing, every 2 weeks. In order to find the most informative age for an early estimate of meat quality, which would characterize meat productivity at an older age, the correlation was calculated between the industrial over the age periods and the mass of muscles at 16 weeks.Results. The dynamics of the average daily growth of the living mass and the mass of the carved carcass in the roosters was uneven. Until 8-week age, the average daily increase increased, then began to decline until 14 weeks of age, during 16-week aged an average increase increased dramatically. The dynamics of average daily growths in the roosters of individual muscles was similar, namely, from 4 to 8-week age, high rates of average daily growth were noted, and from 8 to 14 months of age there is a decrease, and then again activation of growth. Studies have shown that the growth of the skeleton is slowed down by 14 weeks. The dynamics of the average daily growth of internal organs in the roosters in the juvenile period occurs asynchronously. The greatest intensity of the growth of the heart, liver and stomach was observed on a 8-week age. Studies have shown that the stomach is most intensively developing up to 8 weeks, then development is braked sharply.Conclusion. Based on the data obtained, it can be concluded that for the preliminary selection of chickens of the egg-meat direction of cultivation with the best genetic potential for meat productivity, it is possible at 8 weeks old, but the final rating should be carried out no earlier than 14-week age. The estimation of meat qualities in a 14-week age should be carried out on the basis of live masses and industrial, namely, the oblique length of the body, the girth plus, the length of the leg, the preliminary estimate can be done in such a precursor, as the slanting the length of the body, the length of the leg and girth plus.

Effect of immunocastration on growth performance, gonadal development and carcass and meat quality of SuHuai female pigs

2019 ◽  
Vol 59 (4) ◽  
pp. 794 ◽  
Author(s):  
Yongqiang Xue ◽  
Weijiang Zheng ◽  
Feng Zhang ◽  
Shiting Rao ◽  
Zhifeng Peng ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Gonadal Development ◽  
Serum Concentrations ◽  
Treatment Control ◽  
Muscle Area ◽  
Eye Muscle ◽  
Treatment Groups ◽  
The Difference

The present study was aimed to compare growth performance, gonadal development, carcass characteristic and meat quality among SuHuai entire, immunocastrated and surgically castrated female pigs. Eighty 12-week-old SuHuai gilts were randomly assigned to the following four treatment groups with four pigs per pen and five replicate pens per treatment: control (PBS injection), two-dose Improvac regimen (V2), three-dose Improvac regimen (V3) and surgical castration (S). All pigs had ad libitum access to standard diets and water. The performance and occurrence of oestrus were recorded in the trial. Backfat thickness and loin eye muscle area were recorded ultrasonically. The pigs were slaughtered to measure the weight and size of the uterus, and the weight and activity of the ovaries, to determine the serum concentrations of progesterone, and to evaluate the quality of carcass and meat. There were no significant differences in growth performance among the four groups, except for the V2, which had a better average daily feed intake (P &lt; 0.05). Carcass and meat quality were comparable among the four groups; however, the intramuscular fat in control was higher than the V2 and V3 (P &lt; 0.01). Mean ovary and uterus weights and oestrus of female pigs in V2 and V3 were significantly (P &lt; 0.01) lower than in control, but the difference between the V2 and V3 was not significant. The concentration of progesterone in the control was significantly higher than that in the V2, V3 and S (P &lt; 0.05). These results indicated that immunocastration successfully suppressed gonadal development and had no adverse effects on growth performance, or carcass or meat-quality traits in Chinese SuHuai female pigs.

scholarly journals DNA Markers for Meat Quality of Pigs

2021 ◽  
Author(s):  
Alexander Maksimov ◽  
Victor Fedyuk
Keyword(s):  
Meat Quality ◽  
Protein Gene ◽  
Factor H ◽  
Melanocortin Receptor ◽  
Marker Genes ◽  
Growth Hormone Gene ◽  
Lep Gene ◽  
Meat Productivity ◽  
Selection Of

This paper presents the results of determining genotypes of 3-breed pig hybrids (Landrace x Yorkshire x Duroc) by marker genes MC4R (melanocortin receptor-4 gene), IGF2 (insulinoid growth factor-2), POU1F1 (pituitary transcription factor), H-FABP (protein gene binding fatty acids), GH (growth hormone gene), LEP (leptin gene) and their interrelation with meat productivity. Allele frequencies for the studied genes were determined (MC4R: А = 0.58, G = 0.42; IGF2: Q = 0.96, q = 0.04; POU1F1: Е = 0.66, F = 0.34; H-FABP: D = 0.38, d = 0.62; GH: А = 0.26, G = 0.74; LEP: С = 0.27, Т = 0.73). The study showed that 3-breed hybrids did not have the highest level of heterozygosity in most allelic genes. MC4R (AG = 48%), POU1F1 (EF = 68%) and H-FABP (Dd = 52%) genes had the greatest number of heterozygotes; IGF2 (QQ = 92%), GH (GG = 58%) and LEP (TT = 56%) genes had the greatest number of homozygotes. The data showed that the breeds used to obtain three-breed hybrids were selected for analogous (meat quality) traits and that they had a higher frequency of the desired Q (IGF2), G (GH) and T (LEP) gene alleles, which were lost from hybrids in the homozygous condition. We identified the most desirable genotypes for the studied genes (GGMC4R, AGMC4R, QQIGF2, EFPOU1F1, DDH-FABP, AAGH, CTLEP) which are recommended for pig selection as well as for selection of parent pairs for producing commercial hybrids with high meat productivity. Keywords: gene-dependent selection, slaughter and meat qualities of pigs, marker genes, MC4R, IGF2, POU1F1, H-FABP, GH, LEP

scholarly journals Meat quality of bison (Bison bison bison) longissimus thoracis et lumborum following very fast chilling

2002 ◽  
Vol 82 (3) ◽  
pp. 327-337 ◽  
Author(s):  
J. A. M. Janz ◽  
J. L. Aalhus ◽  
M. A. Price
Keyword(s):  
Meat Quality ◽  
Effective Means ◽  
Bison Bison ◽  
Moisture Loss ◽  
Slight Improvement ◽  
Factors Affecting ◽  
Longissimus Lumborum ◽  
The Difference ◽  
Surface Freezing

Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler shrink to retail drip loss. Sides exposed to VFC conditions had darker LL colour at 24 h postmortem; however, the difference did not persist to 6 d. While chilling for 2 h at -35°C resulted in an increased shear over conventionally chilled samples, the application of VFC for 4 and 6 h decreased mean shear values and resulted in a slight improvement in tenderness consistency. Sensory evaluation panellists noted marginal, non-significant differences. Factors affecting tenderization were the physical prevention of sarcomere shortening due to surface freezing with increased chilling intensity and a contribution from proteolytic enzyme systems over time postmortem. Very fast chilling is an effective means of reducing carcass chilling time while improving tenderness in the LL of lean bison carcasses. Key words: Bison, meat quality, very fast chilling

scholarly journals The effect of a fodder microbial additive on meat productivity of broiler chickens and quality of poultry meat

2021 ◽  
Vol 213 (10) ◽  
pp. 55-64
Author(s):  
Al'bina Luneva
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Meat Products ◽  
Poultry Meat ◽  
Control Group ◽  
Organoleptic Evaluation ◽  
Quality Properties ◽  
Significant Difference ◽  
Meat Productivity

Abstract. The purpose of the research is to study the effect of a probiotic supplement on the productivity of broiler chickens of the fast-growing Cobb 500 cross and the quality of poultry meat. Research methods. To study the parameters of meat productivity of broiler chickens, slaughter and anatomical cutting of poultry carcasses were carried out, the morphological composition of individual parts of carcasses was evaluated, the chemical composition of poultry meat was analyzed by determining moisture (GOST 9793-74), fat (GOST 23042-86), protein (GOST 25011-81), the level of essential amino acids (capillary electrophoresis method), organoleptic parameters of poultry meat and broth were studied. Research results. It was found that the introduction of a fodder additive into the poultry diet contributes to the improvement of meat characteristics of the Cobb 500 cross, improves the quality properties of poultry meat, as well as the bio-value of poultry meat products. When studying meat productivity, it was revealed that in experimental groups the mass of the gutted carcass was higher than in the control by 1.45.3 %, the slaughter yield was higher by 0.31.4 %, the mass of all breast tissues of broiler chickens of experimental groups exceeded this indicator in the control by 1.78.2 %, the mass of all femoral tissues was higher by 2.07.8 %, and the mass of all shin tissues by 1.56.8 %. The results of the chemical analysis of muscles of broiler chickens showed that the protein content was higher in experimental groups compared to the control group by 0.180.60 %, with a decrease in fat by 0.060.16 %, and there was also a decrease in meat quality index in all experimental groups by 4.510.5 %. A positive statistically significant difference was revealed when analyzing the amino acid score in the muscles of birds of experimental groups compared with the control group. The organoleptic evaluation of boiled broiler chicken meat and broth from them in experimental groups showed superiority over the poultry meat of the control group and averaged 4.9 versus 4.8 points. Scientific novelty. For the first time, the meat productivity and meat quality of broiler chickens were evaluated when using a microbial additive based on autochthonous microorganisms of the genus Lactobacillus isolated from the contents of the gastrointestinal tract of wild quails in their diet.

scholarly journals The efficiency of use of feed synbiotic supplement the open Prostor resources of the rabbit

2019 ◽  
Vol 81 (3) ◽  
pp. 50-56
Author(s):  
E. E. Kurchaeva ◽  
A. V. Vostroilov
Keyword(s):  
Meat Quality ◽  
Feed Additives ◽  
Control Group ◽  
Muscular Tissue ◽  
Industrial Complex ◽  
Hybrid Form ◽  
Rabbit Meat ◽  
Meat Productivity ◽  
Experimental Group

The use of probiotic additives in the livestock industry, including rabbit breeding, contributes to the normalization of the microbiocenosis of the animal body, as well as their resistance to pathogenic microflora, which ultimately affects the increase in meat productivity and meat quality. The influence of probiotic additive "Prostor" on the productivity, chemical composition and biological value of rabbit meat was studied. The influence of probiotic - sorbent complexes on the number of rabbits (males) of the hybrid form "Hiplus" of the French selection at the age of 45 days in the conditions of the industrial complex of LLC "Lipetsk rabbit" of the Khlevensky district of the Lipetsk region, which were divided into control and experimental groups by the method of pairs-analogues, was studied. The control group of rabbits received the main diet, consisting of feed PZK-90, rabbits 1 experimental group received feed PZK-92-60-18, which was introduced synbiotic " Prostor " in a dosage of 0.5 g/kg of feed, and rabbits 2 experimental group 1 g/ kg of feed, respectively. Meat quality was assessed at the age of 105 days after control slaughter in the amount of 3 heads from each group. Morphological composition data showed that the mass of the muscular tissue of the rabbits of the 1st and 2nd experimental groups was superior to the rabbits of the control group by 12.17 and 23.84%, respectively. Analysis of the chemical and amino acid composition of muscle tissue showed that the use of feed additives "Prostor " in a dosage of 1.0 g per kg of feed has a positive effect on meat productivity, and the quality of rabbit meat, which opens up prospects for the use of these drugs in the rabbit industry.

Letter to the Editor: The Continuing Challenge of Evaluating RSD Impairment and Disability

1998 ◽  
Vol 3 (5) ◽  
pp. 8-10
Author(s):  
Robert L. Knobler ◽  
Charles N. Brooks ◽  
Leon H. Ensalada ◽  
James B. Talmage ◽  
Christopher R. Brigham
Keyword(s):  
Disability Evaluation ◽  
Body Part ◽  
Loss Of Function ◽  
Regulatory Requirements ◽  
Major Cardiac Event ◽  
Clinical Scenarios ◽  
Impairment Score ◽  
Occupational Activities ◽  
The Difference

Abstract The author of the two-part article about evaluating reflex sympathetic dystrophy (RSD) responds to criticisms that a percentage impairment score may not adequately reflect the disability of an individual with RSD. The author highlights the importance of recognizing the difference between impairment and disability in the AMA Guides to the Evaluation of Permanent Impairment (AMA Guides): impairment is the loss, loss of use, or derangement of any body part, system, or function; disability is a decrease in or the loss or absence of the capacity to meet personal, social, or occupational demands or to meet statutory or regulatory requirements because of an impairment. The disparity between impairment and disability can be encountered in diverse clinical scenarios. For example, a person's ability to resume occupational activities following a major cardiac event depends on medical, social, and psychological factors, but nonmedical factors appear to present the greatest impediment and many persons do not resume work despite significant improvements in functional capacity. A key requirement according to the AMA Guides is objective documentation, and the author agrees that when physicians consider the disability evaluation of people, more issues than those relating to the percentage loss of function should be considered. More study of the relationships among impairment, disability, and quality of life in patients with RSD are required.

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