Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

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The effect of DanAvl Duroc and Pulawska boars in crossbred with DanAvl Hybrid on meat quality of finishing pigs

Agricultural and Food Science ◽

10.23986/afsci.70934 ◽

2018 ◽

Vol 27 (3) ◽

Cited By ~ 1

Author(s):

Artur Rybarczyk ◽

Robert Moroch ◽

Daniel Polasik

Keyword(s):

Meat Quality ◽

Total Protein ◽

Shear Force ◽

Drip Loss ◽

Finishing Pigs ◽

Post Mortem ◽

Lower Content ◽

Lower Shear ◽

Longissimus Lumborum

The research was aimed at determining the physicochemical and sensory properties of the m. longissimus lumborum at DanAvl Hybrid (Landrace – Yorkshire) fatteners and derived from DanAvl Hybrid sows and DanAvl Duroc and Pulawska boars. Fatteners derived from DanAvl Duroc boars were characterized by better meat quality compared to DanAvl Hybrids and their hybrids with Pulawska breed as evidenced by higher pH in 24–96 h post mortem (p.m.), higher sensory evaluation of juiciness, tenderness and flavor as well as lower shear force at lower content of total protein and higher content of intramuscular fat (IMF). However, DanAvl Hybrid fatteners were characterized by poorer meat quality, i.e. higher color lightness (L*) and higher drip loss both from fresh and thawed meat compared to those derived from DanAvl Duroc and Pulawska boars. Meat of fatteners after Pulawska breed was characterized by the highest redness (a*), and that after DanAvl Duroc breed, the lowest yellowness (b*) and saturation (C*).

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THE EFFECT OF SHACKLING ON PORK QUALITY FROM PIGS OF DIFFERENT GENOTYPES

Canadian Journal of Animal Science ◽

10.4141/cjas89-076 ◽

1989 ◽

Vol 69 (3) ◽

pp. 635-640 ◽

Cited By ~ 3

Author(s):

C. GARIEPY ◽

S. D. M. JONES ◽

A. C. MURRAY ◽

W. M. ROBERTSON

Keyword(s):

Meat Quality ◽

Soluble Protein ◽

Shear Force ◽

Subjective Evaluation ◽

Muscle Quality ◽

Major Influence ◽

Pork Quality ◽

Drip Loss ◽

Longissimus Muscle ◽

Genetic Line

Over a 3-yr period, two experiments were conducted on 465 pigs to evaluate the effect of genetic line and shackling on pork muscle quality. In exp. 1, 343 gilts and barrows of two stress-resistant genotypes (Lacombe and Yorkshire) were compared for 45 min pH and temperature (To), and ultimate meat quality. In exp. 2, 102 gilts and barrows of a stress-susceptible (Halothane+/+), a stress-resistant (Halothane−/−) and a heterozygous genotype (Halothane+/−), were compared for the same parameters. In both experiments, following electrical stunning (head to back; 400 V, 1.7 A), pigs were shackled by alternate hind legs for 3–4 min including bleeding time. Color, pH, percent drip loss, percent expressible juice, percent soluble protein, shear force measurements, as well as subjective evaluation of color and structure were performed for the midsection of the longissimus muscle. Results of exp. 1 showed that Lacombe pigs produced meat with significantly higher processing attributes (lower drip loss and expressible juice, higher soluble protein) and lower shear force values than Yorkshire pigs. Shackling had no significant effect on longissimus muscle quality. In exp. 2, genetic line had a significant effect on pork quality. Although shackling showed significant interaction with sex on 45-min measurements for pH and To, shackling was found to have little effect on ultimate meat quality. It was concluded that genotype had a major influence and shackling had a very minor influence on longissimus muscle quality. Key words: Pig, shackling, meat quality, stress susceptibility

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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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Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

Animal Production Science ◽

10.1071/an17051 ◽

2018 ◽

Vol 58 (11) ◽

pp. 1976 ◽

Cited By ~ 1

Author(s):

Amalia Simonetti ◽

Andrea Rando ◽

Paola Di Gregorio ◽

Carmelisa Valluzzi ◽

Annamaria Perna ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Quality Characteristics ◽

Porcine Insulin ◽

Drip Loss ◽

Fat Percentage ◽

Promoter Regions ◽

Igf2 Gene ◽

Longissimus Lumborum ◽

L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

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Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

Animal Production Science ◽

10.1071/an18161 ◽

2020 ◽

Vol 60 (7) ◽

pp. 967

Author(s):

E. C. Webb ◽

B. Agbeniga

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Shear Force ◽

Sarcomere Length ◽

Low Voltage ◽

Carcass Weight ◽

Drip Loss ◽

Early Application ◽

Early Stimulation ◽

Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P < 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

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Physicochemical properties of meat from Bos taurus and Bos indicus

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982011000600013 ◽

2011 ◽

Vol 40 (6) ◽

pp. 1250-1259 ◽

Cited By ~ 15

Author(s):

Maria Cristina Bressan ◽

Erika Cristina Rodrigues ◽

Lizandra Vercezi Rossato ◽

Eduardo Mendes Ramos ◽

Luis Telo da Gama

Keyword(s):

Physicochemical Properties ◽

Meat Quality ◽

Shear Force ◽

Positive Relationship ◽

Bos Taurus ◽

Bos Indicus ◽

Post Mortem ◽

Fresh Meat ◽

Lower Shear ◽

Before And After

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

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The effect of transport density and gender on stress indicators and carcass and meat quality in pigs

Spanish Journal of Agricultural Research ◽

10.5424/sjar/2015133-6638 ◽

2015 ◽

Vol 13 (3) ◽

pp. e0606 ◽

Cited By ~ 6

Author(s):

Thuanny L. Pereira ◽

Anderson Corassa ◽

Cláudia M. Komiyama ◽

Cláudio V. Araújo ◽

Alessandra Kataoka

Keyword(s):

Lactate Dehydrogenase ◽

Meat Quality ◽

Pork Quality ◽

Drip Loss ◽

Finishing Pigs ◽

Blood Components ◽

Stress Indicators ◽

Ph Values ◽

And Gender

A total of 168 finishing pigs were used to investigate the effects of gender (barrows and gilts) and transport densities for slaughter (236, 251, and 275 kg/m²) on stress indicators and carcass and pork quality. The animals transported at 251 kg/m² (T251) presented cortisol values below those at 236 kg/m2 (T236), but no different from those at 275 kg/m2 (T275). The lactate dehydrogenase (LDH) values in pigs transported at T236 were the lowest. The blood components did not differ between T236 and T275. The pH values at 45 min (pH45) and at 24 h (pH24) postmortem were higher for pigs subjected to T236. However, the pH45 was higher at T251 than at T275, but pH24 was lower at T251 than at T275. The lightness values in the muscles of the pigs transported at T236 and T251 were higher than those at T275. Lower drip loss values were observed in the muscle of animals at T251. Carcasses of pigs at T236 contained more 1–5 cm lesions while those at T275 contained more 5–10 cmlesions in sections of loin. No significant effects of gender were found on the stress indicators, blood components, pH45, pH24, color, drip loss or carcass lesions in general. These results indicate that the pre-slaughter transport of pigs at densities of 251 kg/m² generates less physiological damage and smaller losses on carcass and pork quality irrespective of gender.

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The effects of feeding conjugated linoleic acid on subsequent pork quality

Canadian Journal of Animal Science ◽

10.4141/a98-070 ◽

1999 ◽

Vol 79 (1) ◽

pp. 45-51 ◽

Cited By ~ 84

Author(s):

M. E. R. Dugan ◽

J. L. Aalhus ◽

L. E. Jeremiah ◽

J. K. G. Kramer ◽

A. L. Schaefer

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Shear Force ◽

Detrimental Effect ◽

Intramuscular Fat ◽

Pork Quality ◽

Drip Loss ◽

Protein Levels ◽

Flavor Intensity ◽

Glycogen Utilization

Feeding conjugated linoleic acid (CLA) has recently been shown to repartition fat to lean in pigs. The present study was undertaken to determine if feeding CLA affects pork quality. Pigs were fed a cereal-based diet containing either 2% CLA or 2% sunflower oil. Fifty-four pigs (27 gilts and 27 barrows) were fed per diet, and diets were fed from 61.5 to 106 kg liveweight. Diet did not affect postmortem longissimus thoracis (LT) glycogen utilization, lactate accumulation, or pH decline. Conjugated linoleic acid fed pigs had slightly higher LT temperatures at 3 h postmortem (+1.15 °C; P < 0.05), but subsequent LT shear force, drip loss and soluble protein levels were unaffected. Diet did not affect subjective LT scores for structure or color, but objective color measurements indicated LT from CLA-fed pigs had slightly higher chroma (color saturation) values (+0.84; P < 0.05). Longissimus thoracis from CLA-fed pigs also had increased subjective marbling scores (P < 0.01) and increased petroleum-ether-extractable intramuscular fat (+22%; P < 0.01). Diet did not affect any measured palatability characteristic (initial and overall tenderness, juiciness, flavor desirability, flavor intensity, connective tissue amount, overall palatability; P > 0.05). Feeding 2% dietary CLA to pigs, therefore, shows some potential for improving pork composition by increasing intramuscular fat, while having no detrimental effect on pork quality. Key words: Swine, conjugated linoleic acid, pork quality

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Effect of Different Finishing Strategies and Steer Temperament on Animal Welfare and Instrumental Meat Tenderness

Animals ◽

10.3390/ani11030859 ◽

2021 ◽

Vol 11 (3) ◽

pp. 859

Author(s):

Marcia del Campo ◽

Xavier Manteca ◽

Juan Manuel Soares de Lima ◽

Gustavo Brito ◽

Pilar Hernández ◽

...

Keyword(s):

Animal Welfare ◽

Meat Quality ◽

Shear Force ◽

Average Daily Gain ◽

Live Weight ◽

Meat Tenderness ◽

Physiological Indicators ◽

Lower Shear ◽

Energetic Composition ◽

Daily Gain

The aim of this experiment was to evaluate the effect of different fattening systems from pasture to concentrate and temperament on animal welfare (AW) and meat quality (MQ). Eighty-four Hereford steers were randomly assigned to the following groups: T1, pasture (4% of animal live weight: LW); T2, pasture (3% LW) plus concentrate (0.6% LW); T3, pasture (3% LW) plus concentrate (1.2% LW); T4, an ad libitum concentrate treatment. Temperament was assessed by three individual tests: crush score, flight time, and exit speed, building a multicriterial temperament index (TIndex). The flight zone was also registered for each treatment. AW was assessed through the integration of indicators of productivity, physiology, and behavior, as well as by monitoring the health status within each treatment. Shear force was registered for MQ. Differences in average daily gain were due to the different energetic composition of the diets (T4 > T3 > T2 > T1) and were not attributable to animal welfare problems. Animals from T4 had the higher average daily gain (ADG) but welfare was negatively affected, being evident through physiological indicators, the restriction or deprivation of relevant behaviors, diet-related diseases, and mortality. T1, T2, and T3 did not appear to compromise animal welfare. However, strict preventive measures and monitoring should be taken during the habituation process and when using any new diet that includes concentrate, because of possible dietary diseases. Shear force values were lower in T1. None of the animals in our experiment were excitable or aggressive, but there was a positive response to handling in all treatments. In addition, regardless of diet, calmer animals had higher average daily gain and lower shear force values; thus, temperament appears to have a significant influence on productivity and meat quality.

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Transcript variants of a region on SSC15 rich in QTLs associated with meat quality in pigs

Annals of Animal Science ◽

10.1515/aoas-2016-0095 ◽

2017 ◽

Vol 17 (3) ◽

pp. 703-715 ◽

Cited By ~ 4

Author(s):

Katarzyna Piórkowska ◽

Kacper Żukowski ◽

Tomasz Szmatoła ◽

Katarzyna Ropka-Molik ◽

Mirosław Tyra

Keyword(s):

Meat Quality ◽

Chromosome Region ◽

Variant Calling ◽

Longissimus Dorsi ◽

Pork Quality ◽

Drip Loss ◽

Gene Variants ◽

Rna Seq ◽

Transcriptome Profile ◽

High Effect

Abstract A high meat percentage in the porcine carcass has been achieved as a result of selection, but it has contributed to a deterioration of pork quality. The level of intramuscular fat has significantly declined, the pork has lost its tenderness and drip loss in meat has substantially increased, which has led to a deterioration of meat flavour and its technological suitability. The recovery of good pork quality could be supported by the development of genetic markers enabling faster breeding progress. This study presents a method by using RNA-seq data that identifies new variants for a chromosome region rich in QTLs for pork quality and selects gene candidates for these traits. This work included two pig breeds: the Polish Landrace (PL) and Puławska (PUL), which differ in meat quality and fat content. The transcriptome profile was estimated for semimembranosus and longissimus dorsi muscles. Into variant calling analysis, transcripts of both muscles encoded by genes located in a region between microsatellites SW964 and SW906 (43-135.9 Mbp) in SSC15 were included. In total, 439 transcripts were searched, 2,800 gene variants were identified and 6 mutations with a high effect belonging to the frameshift variants were found (ENSSSCG00000015976, ENSSSCG00000027516, WRN and XIRP2). Moreover, several interesting significant missense variants in PDLIM3, PLCD4 and SARAF genes were detected. These genes are recommended as candidates for meat quality; however they require further investigation in an association study.

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