scholarly journals Evaluation of Coat Color Inheritance and Production Performance for Cossbreed from Chinese Indigenous Chenghua Pig Crossbred with Berkshire

2020 ◽  
Author(s):  
Xue Wang ◽  
Zhengyin Gong ◽  
Qin Zou ◽  
Li Zhu ◽  
Guoqing Tang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Coat Color ◽  
Live Weight ◽  
Production Performance ◽  
Quality Characteristic ◽  
Total Production ◽  
Poor Growth ◽  
Mc1r Gene ◽  
Indigenous Breed ◽  
Longissimus Lumborum

Abstract Background: Crossbreeding programs have been used extensively to improve the native pig’s overall production performance while maintaining superior meat quality. Chenghua (CH) pig is a traditional Chinese indigenous breed with superior meat quality characteristic but poor growth and carcass traits. In recent years, we implemented Berkshire × Chenghua (BC) crossbreeding scheme and have bred the new crossbreed BC pig through selection for four generations. The present objective was to determine the black coat inheritance and evaluate production performance for crossbreed BC F4 pigs in comparison with those of control purebred CH pigs. Results: Coat color of crossbreed BC pigs exhibits a “dominant black” hereditary pattern. Twelve mutation sites for MC1R gene were identified between “uniform black type” and “domino black spotting type” pigs and all piglets derived from boars or sows genotyped ED1ED1 homozygous for MC1R gene showed uniform black coat phenotype. The crossbreed BC F4 gilts displayed a relatively good reproductive performance, showing a higher litter (total no. born: 12.06 and no. born alive: 11.14) and tear size (13.14), heavier at farrowing litter (11.92 kg) and at weaning litter (65.87 kg) than purebred CH gilts, but they reached puberty later than CH gilts (178.44 vs.125.45). The crossbreed BC F4 pigs exhibited improved growth and carcass characteristics with a higher average daily live weight gain (535.28 g vs. 447.11 g), lower feed-to-gain ratio (3.06 vs. 4.03), and higher carcass lean meat rate (50.76% vs. 42.58%) than purebred CH pigs. Importantly, similar to those of purebred CH pigs, the crossbreed BC F4 pigs produced super meat-quality characteristics, showing ideal pH and meat-color values, high intramuscular fat content (3.24%) and water-holding capacity (drip loss: 1.68%), and acceptable muscle-fibre parameters. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the two breeds, and a very high polyunsaturated/saturated fatty acid ratio of ~0.39 was observed in the BC F4 pigs. Conclusion: These results indicate that crossbreed BC F4 pigs exhibit a uniform black coat pattern and acceptable total production performance, and it can be extensively used in commercial pig production to provide high-quality niche products.

Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes

2019 ◽  
Vol 59 (6) ◽  
pp. 1147 ◽  
Author(s):  
Yan Chen ◽  
Yingying Wei ◽  
Jianning Chen ◽  
Daojun Lv ◽  
Peining Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Essential Amino Acids ◽  
Production Performance ◽  
Total Production ◽  
Acid Ratio ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Intramuscular Fat Content

The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.

scholarly journals Effects of feeding systems and breed group on carcass characteristics and meat quality of feedlot goat kids

2018 ◽  
Vol 39 (4) ◽  
pp. 1759
Author(s):  
Pedro Paulo Sobolow de Souza ◽  
Helen Fernanda Barrros Gomes ◽  
Heraldo Cesar Gonçalves ◽  
Paulo Roberto Lima Meirelles ◽  
Raquel Ornelas Marques ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Visual Assessment ◽  
Meat Tenderness ◽  
Breed Group ◽  
Longissimus Lumborum ◽  
Carcass Conformation ◽  
Total Fat ◽  
Feeding Systems

The goal was to evaluate if feeding systems with or without milk or breed groups can improve carcass characteristics, the proportion of tissues and meat tenderness of feedlot goat kids. Were used 56 animals from five different breed groups fed by experimental diet and milk according to the treatment., without milk or with 1,5 L milk/animal/day. The kid goats were slaughtered at 30 kg of live weight, and the carcass conformation and amount of fat were determined subjectively by visual assessment. Morphometric measurements and carcass and cut yields were performed. The Longissimus lumborum muscle was separated to determinate the area and subsequently it was used to evaluate the tenderness of the meat. The feeding system changes goat carcass characteristics, and goat kids fed milk until slaughter have better carcass yield and meat quality, as it anticipates the deposition of total fat, which can benefit carcass quality, given the scarcity of fat in the carcass of goats. The breed group also influences carcass characteristics. It is recommended the use of the Boer breed up to 3/4, since more than that it reduces leg yield and does not improve the compactness index and carcass conformation.

The effect of feed restriction prior to slaughter on performance and meat quality of pigs

1999 ◽  
Vol 1999 ◽  
pp. 11-11
Author(s):  
V.E. Beattie ◽  
R.N. Weatherup ◽  
B W Moss
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Production Performance ◽  
Feed Restriction ◽  
Finishing Pigs ◽  
Slaughter House ◽  
Unrestricted Access ◽  
Access To Water ◽  
Experimental Treatments

Feed restriction prior to slaughter may reduce live and carcass weight gain (Murray and Jones, 1994) and meat quality (Warriss, 1982) but can reduce carcass contamination and the amount of waste to be disposed of at the slaughter house (Eikelenbloom et al., 1991). Most literature studies are however based on a single feed restriction while group housed pigs may be slaughtered over a period of time and can therefore be subjected to several periods of feed restriction. This study was conducted to examine the effects of feed restriction prior to slaughter on the production performance and meat quality of group housed finishing pigs.There were three experimental treatments (1) control - ad libitum access up to point of transport, feeders closed off for 12 hours (Treatment 2) and feeders closed off for 20 hours (Treatment 3) prior to transport to the slaughter house. All pigs had unrestricted access to water. Four hundred and eighty six, 35 kg crossbred pigs, housed in groups of 18, were randomly allocated to 9 replicates of the three treatments. Pigs were slaughtered when a target live weight of 102 kg was reached. Production performance was recorded on a weekly basis when the first pig in any treatment approached 95 kg live weight until all pigs were slaughtered.

Lean meat quality of different pig breed types

1988 ◽  
Vol 1988 ◽  
pp. 70-70
Author(s):  
P.D. Warriss ◽  
S.D. Kestin ◽  
S.N. Brown ◽  
E.A. Bevis
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Quality Characteristic ◽  
Muscle Fibres ◽  
Lean Meat ◽  
Important Quality ◽  
Ad Libitum ◽  
Retail Cuts ◽  
The Uk

Major attributes of pig lean meat quality are colour and the amount of exudate lost during storage. These can be influenced by genotype and preslaughter handling. Surprisingly, there is hardly any Information on the inherent meat quality potential of different breeds of pig in the UK and this is particularly true of the traditional breeds. While these may form a negligible part of the British pig population, with the increasing concern at the apparent recent increase in the incidence of PSE meat, use of genes from possibly-resistant traditional breeds in commercial hybrids might be valuable to improve quality. In this work therefore, eleven breeds of pig were compared, each represented by about twenty animals from at least two different source herds (see Table 1). Both gilts and castrates were represented. They were fed a diet containing 20% protein ad libitum and slaughtered at a live weight averaging 62 kg after having been subjected to the minimum of stress. The pH in the H. longissimus dorsi (LD) was measured at 45 min post mortem. After overnight chilling the carcasses were cut into primal joints and the loin joint scored for shape of the LD, coarseness of the grain of the muscle fibres and ‘setting’ of the joint. Setting is an important quality characteristic in that it facilitates butchery and enhances the appearance of retail cuts. Measurements of reflectance and loss of exudate during storage were made on the LD. Reflectance was measured using an EEL meter and exudation was determined after storage at 1°C for 3 days.

The effect of increasing slaughter weight on the production performance and meat quality of finishing pigs

1998 ◽  
Vol 67 (3) ◽  
pp. 591-600 ◽  
Author(s):  
R. N. Weatherup ◽  
V. E. Beattie ◽  
B. W. Moss ◽  
D. J. Kilpatrick ◽  
N. Walker
Keyword(s):  
Weight Gain ◽  
Food Intake ◽  
Meat Quality ◽  
Live Weight ◽  
Production Performance ◽  
Daily Food Intake ◽  
Live Weight Gain ◽  
Slaughter Weight ◽  
Daily Food ◽  
Ad Libitum

AbstractA study was made in two parts to establish the production performance potential of pigs taken to heavy slaughter weights (a) in individual housing and (b) in group housing. In experiment 1 96 crossbred pigs, comprised of equal numbers of boars, castrated males and gilts, were housed individually from 50 kg live weight and offered food ad libitum until one of four target slaughter weights was reached (70, 80, 90 or 100 kg carcass weight). Detailed dissection and meat quality assessments were performed on sample joints taken from these pigs. There were significant interactions in that boars maintained a high level offood conversion efficiency while this deteriorated at heavier weights for castrated males and gilts. Protein deposition rates (PDR) were estimated to be close to, or in excess of, 200 glday for boars. Daily live-weight gains were similar at all four slaughter weights despite increases (P < 0·001) in daily food intake at the heavier weights. Sample joint contents of lean (P < 0·05) and bone (P = 0·001) decreased while subcutaneous fat content increased (P < 0·001) with increasing slaughter weight. Cooking loss was reduced (P < 0·001) at the heavier weights while other meat quality parameters were not significantly affected by slaughter weight or gender. In experiment 2 288 group-housed boars and gilts were slaughtered at the same four target carcass weights as in experiment 1. Daily food intake, daily live-weight gain and variability in performance were lower for group-housed animals. It is concluded that maximum lean growth lies beyond ad libitum food intake for group-housed pigs of the genotype used in the present study. There are opportunities to take pigs to high slaughter weights with no reduction in daily live-weight gain and concomitant improvements in some aspects of meat quality.

scholarly journals Broiler Performance and Meat Quality in Response to Different Kinds and Levels of Bio-Organic Supplements

2019 ◽  
Vol 35 (1) ◽  
Author(s):  
Alex F. Jaya
Keyword(s):  
Drinking Water ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Live Weight ◽  
Production Performance ◽  
Organic Fertilizers ◽  
Broiler Chicks ◽  
Overall Acceptability ◽  
Feed Cost ◽  
Daily Gain

The study determined the production performance and meat quality of broilers using different kinds and levels of bio-organic supplements. Four hundred fifty broiler chicks were randomly distributed to fifteen dietary treatments. Five birds in each treatment were used for meat quality evaluation following a 3 x 5 factorial in Completely Randomized Design (CRD). No significant differences were observed in the production performance of broilers supplemented with different kinds of bio-organic fertilizers except average daily gain and final live weight. Broilers supplemented with higher levels of bio-organic supplements including antibiotic significantly affected the production performance except for average daily water intake and dressing percentage. Feed cost per kilogram of broiler produced, feed cost per average daily gain and return above feed, chicks and supplement costs were not significantly affected by the different kinds of bio-organic supplements but significantly affected by the different levels of bio-organic supplements. Meat quality was significantly affected by the different kinds of bioorganic supplements except for taste and overall acceptability but was not significantly affected by increasing the levels of bio-organic supplements including those broilers supplemented with antibiotics in the drinking water. Better production performance was observed on broilers supplemented with different kinds and levels of bio-organic supplements in the drinking water but did not affect the meat quality.

Effect of Supplementation of Multi Enzymes on Production Performance and Egg Quality Traits in White Leghorn Layers

2016 ◽  
Vol 12 (2) ◽  
Author(s):  
C. Pandian ◽  
A. Sundaresan ◽  
A. V. Omprakash
Keyword(s):  
Egg Production ◽  
Egg Quality ◽  
Live Weight ◽  
Economic Benefits ◽  
Production Performance ◽  
Feed Consumption ◽  
Quality Traits ◽  
White Leghorn ◽  
Significant Difference ◽  
Enzyme Supplementation

The present study was conducted to assess the effect of supplementation of Multi-enzymes with lysophospholipids on production performance of pure line White Leghorn layers. Body weights before and after the experiment did not differ significantly across the experimental diets. Irrespective of the dietary treatments, the birds gained 3.83 per cent of live weight relative to its initial body weight. Mean per cent Hen housed egg production was significantly (Pis less than 0.05) higher in diet supplemented with 0.10 MEC-L than other groups. Mean egg weight and average daily feed consumption during 25 to 35 weeks of age indicated no significant effect of enzyme supplementation. Average daily feed consumption per bird in control, 0.05 % and 0.1% multi-enzyme supplemented groups was 108.13, 105.66 and 107.67 g respectively and birds offered control diet recorded numerically more feed intake than enzyme supplemented groups. Comparatively low feed per egg was observed in 0.10 per cent group followed by 0.05 per cent group which offers economic benefits than control diets. However, the egg quality traits between different dietary enzyme supplementation groups showed no significant difference.

scholarly journals Production behavior evaluation on multilayer commingled stress-sensitive carbonate gas reservoir

2020 ◽  
pp. 014459872096415
Author(s):  
Jianlin Guo ◽  
Fankun Meng ◽  
Ailin Jia ◽  
Shuo Dong ◽  
Haijun Yan ◽  
...  
Keyword(s):  
Early Stage ◽  
Sedimentary Environment ◽  
Production Performance ◽  
Total Production ◽  
Inversion Algorithm ◽  
Gas Reservoir ◽  
Hole Pressure ◽  
Bottom Hole Pressure ◽  
Bottom Hole ◽  
Production Behavior

Influenced by the complex sedimentary environment, a well always penetrates multiple layers with different properties, which leads to the difficulty of analyzing the production behavior for each layer. Therefore, in this paper, a semi-analytical model to evaluate the production performance of each layer in a stress-sensitive multilayer carbonated gas reservoir is proposed. The flow of fluids in layers composed of matrix, fractures, and vugs can be described by triple-porosity/single permeability model, and the other layers could be characterized by single porosity media. The stress-sensitive exponents for different layers are determined by laboratory experiments and curve fitting, which are considered in pseudo-pressure and pseudo-time factor. Laplace transformation, Duhamel convolution, Stehfest inversion algorithm are used to solve the proposed model. Through the comparison with the classical solution, and the matching with real bottom-hole pressure data, the accuracy of the presented model is verified. A synthetic case which has two layers, where the first one is tight and the second one is full of fractures and vugs, is utilized to study the effects of stress-sensitive exponents, skin factors, formation radius and permeability for these two layers on production performance. The results demonstrate that the initial well production is mainly derived from high permeable layer, which causes that with the rise of formation permeability and radius, and the decrease of stress-sensitive exponents and skin factors, in the early stage, the bottom-hole pressure and the second layer production rate will increase. While the first layer contributes a lot to the total production in the later period, the well bottom-hole pressure is more influenced by the variation of formation and well condition parameters at the later stage. Compared with the second layer, the scales of formation permeability and skin factor for first layer have significant impacts on production behaviors.

scholarly journals Effect of Dietary Brown Seaweed (Macrocystis pyrifera) Additive on Meat Quality and Nutrient Composition of Fattening Pigs

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1720
Author(s):  
Nancy Jerez-Timaure ◽  
Melissa Sánchez-Hidalgo ◽  
Rubén Pulido ◽  
Jonathan Mendoza
Keyword(s):  
Meat Quality ◽  
Cholesterol Metabolism ◽  
Biological Effects ◽  
Brown Seaweed ◽  
Macrocystis Pyrifera ◽  
Nutrient Composition ◽  
Composition Analysis ◽  
Regular Diet ◽  
Longissimus Lumborum ◽  
Fattening Pigs

The objective of this study was to evaluate the effects of dietary brown seaweed (Macrocystis pyrifera) additive (SWA) on meat quality and nutrient composition of commercial fattening pigs. The treatments were: Regular diet with 0% inclusion of SWA (CON); Regular diet with 2% SWA (2%-SWA); Regular diet with 4% SWA (4%-SWA). After slaughtering, five carcasses from each group were selected, and longissimus lumborum (LL) samples were taken for meat quality and chemical composition analysis. Meat quality traits (except redness intensity) were not affected (p > 0.05) by treatments. Samples from the 4%-SWA treatment showed the lowest a value than those from the 2%-SWA and CON treatments (p = 0.05). Meat samples from the 4%-SWA group contained 3.37 and 3.81 mg/100 g more of muscle cholesterol than CON and 2% SWA groups, respectively (p < 0.05). The SWA treatments affected (p ≤ 0.05) the content of ash, Mn, Fe, and Cu. The LL samples from 4%-SWA had the highest content of ash; however, they showed 0.13, 0.45, and 0.23 less mg/100 g of Mn, Fe, and Zn, respectively, compared to samples from CON (p ≤ 0.05). Fatty acids composition and macro minerals content (Na, Mg, and K) did not show variation due to the SWA treatments. Further studies are needed to understand the biological effects of these components on adipogenesis, cholesterol metabolism, and mineral deposition in muscle.

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