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

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.

scholarly journals Quality of carcass and meat of large Yorkshire and Swedish landrace pigs

2004 ◽  
Vol 20 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
Natalija Dzinic ◽  
Ljiljana Petrovic ◽  
Vladimir Tomovic ◽  
Danica Manojlovic ◽  
Svetozar Timanovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Evaluation ◽  
Selection Model ◽  
Meat Yield ◽  
Pure Breed ◽  
Technological Characteristics ◽  
Selection Of ◽  
The Eu

The comparative quality evaluation of sides and meat was performed after several years of selection of Large Yorkshire (LY) and Swedish Landrace (SL) pigs. The quality of carcass sides e.g. meat yield in sides, was determined in-vivo, using the PIGLOG 105, on the slaughter-line according to Regulation and using the FOM device on a number of pig carcass sides of LY and SL breed(n: LY = 48; SL = 39), and after cooling, partial dissection of left sides was applied according to procedure recommended in the EU, on a smaller number of pure breed sides (n: LY = 18; SL = 17). The investigated selection model in pure breed animals yielded rather good results regarding halves quality of both races (% of meat determined by partial dissection: LY = 57,9; SL = 57,4), while the average meat quality (M. semimembranosus) on the basis of technological characteristics (pHi, pHu, WHCu and colouru) of both investigated races was somewhat poorer and corresponded to RSE quality.

SHAPING THE MEAT PRODUCTIVITY OF MEAT AND WOOL SHEEP OF DIFFERENT GENOTYPES

2021 ◽  
Vol 1 (1) ◽  
pp. 66-71
Keyword(s):  
Muscle Tissue ◽  
Live Weight ◽  
Chemical Components ◽  
Feeding Period ◽  
Meat Content ◽  
Quantitative And Qualitative Traits ◽  
Calcium And Phosphorus ◽  
Meat Productivity ◽  
Selection Of

The article presents the results of the control slaughter of 8 months. rams after feeding with feeding, obtained from the selection of semi-fine-fleece queens of Akzhaik meat and wool sheep with producers of Akzhaik and Kuibyshev breeds. Studies have shown that the KB x AKMSh crosses before feeding with feeding had a better live weight than purebred peers. During the feeding period with feeding in terms of the rate of gain in live weight, the Kuibyshev rams' hybrids retained their superiority. Feeding qualities of crossbred animals in the variant of selection of KB x AKMSh in comparison with purebred AKMSh x AKMSh indicates their better use of feed and better live weight. Consideration of the quantitative and qualitative traits of meat productivity in the studied genotypes revealed the superiority of the KB x AKMSh genotype over the AKMSh x AKMSh genotype in terms of fresh carcass weight, slaughter weight, slaughter yield, muscle tissue content in the carcass and meat content coefficient. For all groups, the slaughter yield was 47.8 -48.7%. The meat content coefficient at the control slaughter of young animals at 8 months indicates the influence of producers of all groups, with somewhat better meat and wool rams in Kuibyshev, on improving the meat quality of carcasses. Analysis of the results of studies of the chemical composition of muscle tissue indicates certain differences in the amount of its chemical components in the studied animals, depending on the genotype. The muscle tissue of the KB x AKMSh genotype contained less moisture, but more protein and fat in comparison with the meat of akzhaik purebred animals. There were no significant changes in the amount of ash, calcium and phosphorus in the muscle tissue of young animals of different genotypes. In general, the carcasses of all the rams were well formed and characterized the sheep of the meat and wool direction of productivity with the best slaughter indicators from the producers of the Kuibyshev breed.

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.

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

ON THE EXPERT’S RIGHT TO BE PRESENT AT LEGAL PROCEEDINGS

2016 ◽  
Vol 15 ◽  
pp. 163-171
Author(s):  
M. G. Shcherbakovskiy
Keyword(s):  
Initial Data ◽  
Legal Proceedings ◽  
Reliable Assessment ◽  
Data Acquiring ◽  
Selection Of

The article discusses the reasonsfor an expert to participate in legal proceedings. The gnoseological reason for that consists of the bad quality of materials subject to examination that renders the examination either completely impossible or compromises objective, reasoned and reliable assessment of the findings. The procedural reason consists ofa proscription for an expert to collect evidence himself or herself. The author investigates into the ways of how an expert can participate in legal proceedings. If the defense invites an expert to participate in the proceedings, then it is recommended that his or her involvement should be in the presence of attesting witnesses and recorded in the protocol. In the course of the legal proceedings an expert has the following tasks: adding initial data, acquiring new initial data, understanding the situation of the incident, acquiring new objects to be studied, including samples for examination. An expert’s participation in legal proceedings differs from the participation of a specialist or an examination on the scene of the incident. The author describes the tasks that an expert solves in the course of legal proceedings, the peculiarities ofan investigation experiment practices, the selection of samples for an examination, inspection, interrogation.

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