scholarly journals Economic values of pork production related traits in Finland

2008 ◽  
Vol 16 (2) ◽  
pp. 79 ◽  
Author(s):  
T. SERENIUS ◽  
P. MUHONEN ◽  
K. STALDER
Keyword(s):  
Meat Quality ◽  
Genetic Gain ◽  
Economic Model ◽  
Production System ◽  
Meat Production ◽  
Production Traits ◽  
Feed Conversion ◽  
Economic Values ◽  
Pork Production ◽  
Lean Meat

The objective of the present study was to estimate economic values for sow efficiency and meat production traits in the Finnish pork production system including the consideration for subsidies. Economic values were estimated by developing a bio-economic model that describes the Finnish production system. Genetic improvement estimates for meat production traits were also developed in order to evaluate how much genetic gain is reduced due to selection for meat quality. Results showed that the highest economic values, when expressed in genetic standard deviations, were obtained for total number of piglets born (€2.07 per piglet), feed conversion ratio (€2.07 per feed unit per kg), and lean meat percentage (€1.69 per %). Economic values for litter size, piglet mortality, sows length of productive life, and lean meat percentage increased when subsidies were not accounted for in the bio-economic model. Results show further that meat quality should have 15–20 percent weight in the Finnish production trait index in order to prevent its deterioration. When the selection weights are 15–20% for meat quality, the expected loss in genetic gain is approximately 3 percent for other production traits when compared to selection indices where meat quality traits are not included.;

scholarly journals Effect of BioPlus YC Probiotic Supplementation on Gut Microbiota, Production Performance, Carcass and Meat Quality of Pigs

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1581
Author(s):  
Artur Rybarczyk ◽  
Elżbieta Bogusławska-Wąs ◽  
Alicja Dłubała
Keyword(s):  
Bacillus Subtilis ◽  
Meat Quality ◽  
Bacillus Licheniformis ◽  
Average Daily Gain ◽  
Production Performance ◽  
Probiotic Bacteria ◽  
Control Group ◽  
Production Traits ◽  
Feed Conversion

The objective of the study was to determine the effects of probiotic bacteria Bacillus licheniformis and Bacillus subtilis on microbiological properties of feed mixtures and on the digestive tract content as applicable to production traits and carcass characteristics of fatteners. The experiment was performed on 83,838 fatteners from four successive (insertions) productions in two groups. From the seventy eighth day of age till marketing to the slaughter plant, the pigs were supplied with BioPlus YC probiotic (Chr. Hansen) in the amount of 400 g/t. The preparation contained a complex of probiotic bacteria Bacillus licheniformis DSM 5749, and Bacillus subtilis DSM 5750 spores in a 1:1 ratio. From the fourth insertion, after reaching a body weight of approximately 112 kg, 60 fatteners were selected from each group to measure carcass quality and half of them for meat quality evaluation. Moreover, microbiological analyses in feed and colon were performed. The study showed that BioPlus YC probiotics supplementation resulted in a significantly higher count of B. subtilis and B. licheniformis in the feed, a higher count of B. subtilis, B. licheniformis and LAB, as well as a lower count of Enterobacteriaceae, Enterococcus, Clostridium and Bacillus sp. in the mucosa and in the colorectal content of the test pigs. Our work has shown that supplementation with the BioPlus YC probiotic had a positive effect on the production traits of pigs mainly by reducing mortality (2.83%, p = 0.010), lowering feed conversion ratio—FCR (2.59 kg/kg, p = 0.013), better average daily gain—ADG (0.95 kg/day, p = 0.002) and shorter fattening period (77.25 days, p = 0.019) when compared to the control group (4.19%; 2.79 kg/kg; 0.89 kg/day; 92.8 days, respectively). The addition of the specific Bacillus bacteria did not influence carcass and meat characteristics of the test fatteners.

scholarly journals Economic values for traits of pigs in Hungary

2010 ◽  
Vol 55 (No. 4) ◽  
pp. 139-148 ◽  
Author(s):  
L. Houška ◽  
M. Wolfová ◽  
I. Nagy ◽  
Z. Csörnyei ◽  
I. Komlósi
Keyword(s):  
Field Test ◽  
Economic Model ◽  
Economic Values ◽  
Lean Meat ◽  
Reproduction Traits

Marginal economic values for production and reproduction traits of pigs were estimated applying a bio-economic model to Hungarian commercial sow herds with integrated fattening of piglets. Data collected between 2002 and 2008 were used for the calculation. Marginal economic values (in € per unit of the trait per sow per year) estimated for fattening days in the station test, age at the end of the field test, lean meat percentage in the carcass, percentage of valuable cuts in the carcass and the number of piglets born alive were 2.84 €/day, 2.71 €/day, 22.45 €/%, 28.81 €/% and 54.22 €/piglet in the first litter, respectively.  

Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traits

Meat Science ◽  
2012 ◽  
Vol 92 (1) ◽  
pp. 36-43 ◽  
Author(s):  
E.A. Lee ◽  
J.M. Kim ◽  
K.S. Lim ◽  
Y.C. Ryu ◽  
W.M. Jeon ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Meat Production ◽  
Quality Traits ◽  
Lean Meat ◽  
Meat Quality Traits

Calculating economic values for turkeys using a deterministic production model

2009 ◽  
Vol 89 (2) ◽  
pp. 201-213 ◽  
Author(s):  
B J Wood
Keyword(s):  
Economic Model ◽  
Economic Value ◽  
Production Model ◽  
Feed Consumption ◽  
Production Traits ◽  
Breast Meat ◽  
Economic Values ◽  
High Fecundity ◽  
Production Chain ◽  
Breeding Objectives

Modern poultry breeding has been successful in achieving significant gains in production due to high fecundity, relatively short generation interval (in comparison with other species) and, last, the application of scientific processes in genetic evaluation. The objective of this paper was to document the development of an economic model relevant to the integrated turkey industry and to use the model to describe appropriate breeding objectives by calculating economic values for important production traits. The industry was modelled from the multiplier breeder down through to the processor. Each level in the production chain used a unit of production such as a live poult produced, a carcass delivered at the processing plant or a processed unit of meat to scale between different production divisions. Growth rate, feed consumption and breast meat yield all had similar relative economic value, while the reproductive traits (egg production, fertility and hatchability) had similar economic values to each other, but were smaller in comparison with the commercial production traits. The model was sensitive to assumed costs, such as feed price and, also for assumed returns in the form of breast meat value, and, as a consequence, care must be taken in the assumed pricing structure when calculating economic values for turkey breeding.Key words: Economic model, economic value, turkeys, breeding objectives

Effects of production and marketing circumstances on economic values for beef production traits

1998 ◽  
Vol 78 (1) ◽  
pp. 47-55 ◽  
Author(s):  
K. R. Koots ◽  
J. P. Gibson
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Production System ◽  
Economic Value ◽  
Fixed Costs ◽  
Production Traits ◽  
Beef Production ◽  
Fixed Amount ◽  
Economic Values ◽  
Mature Size

The effect of altering production and marketing circumstances on economic values is quantified for a complete beef production system. Absolute and relative economic values were found to vary substantially with large, but realistic fluctuations in prices and costs. In addition, several examples of different management and different genotypes gave markedly different economic values than in the base situation. Also investigated were the effects of rescaling the enterprise to accommodate three alternative limitations; fixed feed available from pasture, fixed dollars available for feed or fixed amount of beef produced. The effects of rescaling were highly dependent on whether or not fixed costs were accounted for. When fixed costs were ignored (corresponding to a small positive profit) the economic value for mature size decreased while that for fertility increased, but other traits were largely unaffected by rescaling. Overall, production circumstances that reduced survival and fertility yielded the largest changes to economic values. Key words: Economic values, beef cattle, rescaling

scholarly journals Estimates of genetic parameters and cluster analyses for carcass and meat quality traits in birds

2017 ◽  
Vol 52 (3) ◽  
pp. 205-213 ◽  
Author(s):  
Adriane Molardi Bainy ◽  
Rodrigo Pelicioni Savegnago ◽  
Luara Afonso de Freitas ◽  
Beatriz do Nascimento Nunes ◽  
Jaqueline Oliveira Rosa ◽  
...  
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Genetic Correlations ◽  
Meat Production ◽  
Quality Traits ◽  
Production Traits ◽  
Multiple Trait ◽  
Breeding Values ◽  
Cluster Analyses ◽  
Meat Quality Traits

Abstract: The objective of this work was to estimate genetic parameters for bird carcass and meat quality traits, as well as to explore the genetic patterns of the breeding values of this population using cluster analyses. Data from 1,846 birds were used to estimate the genetic parameters of production and quality traits using the multiple-trait animal model, and cluster analyses were performed. The heritability estimates ranged from 0.08± 0.03 for meat pH measured 24 hours after slaughter to 0.85± 0.09 for body weight. The genetic correlations between production traits were high and positive. The genetic correlations between meat quality traits were low and were not informative due to the high standard errors (same magnitudes as those of the genetic correlations). The genetic correlations between meat production and quality traits were negative, except between production traits and meat lightness intensity. Based on breeding values (EBVs), the evaluated population can be divided into four groups through cluster analyses, and one group is suitable for selection because the birds presented EBVs above and around the average of the population, respectively, for production and quality traits. Therefore, it is possible to obtain genetic gains for production-related traits without decreasing meat quality.

Utilisation of Large White × Mong Cai crossbred sows and Duroc and stress negative Piétrain boars for the production of fattening pigs under household conditions in northern Vietnam

2014 ◽  
Vol 54 (5) ◽  
pp. 574 ◽  
Author(s):  
D. D. Luc ◽  
A. Clinquart ◽  
V. D. Ton ◽  
D. V. Binh ◽  
P. Leroy ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Longissimus Dorsi ◽  
Production Traits ◽  
Large White ◽  
Lean Meat ◽  
Reproduction Traits ◽  
North Vietnam ◽  
Fattening Pigs

The objective of this study was to compare the effects of Duroc (DU) and stress-negative Piétrain (PI) as terminal sires mated to F1(Large White × Mong Cai) sows (F1) on productivity, carcass characteristics, meat quality, and meat chemical composition under household conditions in Hai Duong province, Vietnam. The reproduction performances were based on 74 litters of 42 F1 sows from 12 households and the semen from 11 Duroc and 10 Piétrain boars. Data on production and carcass traits were collected from 76 DU × F1 and 67 PI × F1 crossbred fattening pigs. Longissimus dorsi samples from 55 DU × F1 and 37 PI × F1 were analysed to determine meat quality and meat chemical composition. The results show that household affected production, carcass, and meat quality traits (P < 0.05) as well as reproduction (weights at birth and weaning, P < 0.01). In contrast, boar breed did not influence (P > 0.06) reproduction traits (except individual weight of pigs born alive and weaned pigs, P < 0.01), production traits, meat chemical composition, or meat quality (except pH at 4 days post mortem, P < 0.05). Lean meat percentage of Piétrain-sired pigs was higher than that of Duroc-sired pigs (P < 0.05). The use of Piétrain boars does not affect reproduction performance, growth rate, or meat quality but does improve lean meat percentage compared with Duroc boars. This suggests that the use of stress-negative Piétrain boars as terminal sires would improve lean meat percentage under household conditions in North Vietnam.

scholarly journals PSV-30 Influence of crossbreeding on meat production, growth, meat quality, and carcass traits within sheep fed the same diet

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 360-361
Author(s):  
Valentina Sabrekova ◽  
Daria A Nikanova ◽  
Yulia Timoshenko ◽  
Ilyas Shaydullin ◽  
Feyzullah Feyzullaev
Keyword(s):  
Amino Acid ◽  
Meat Quality ◽  
Total Protein ◽  
Carcass Traits ◽  
Lower Amount ◽  
Meat Production ◽  
Production Traits ◽  
Food Energy ◽  
Production Growth ◽  
Stock Feed

Abstract The aim of this study was to determine the effect of crossbreeding on meat production traits of sheep. Purebred (Volgograd breed, n = 30) and crossbred (F3, Volgograd x ¼ North Caucasian breed, n=30) sheep were fed for 60 days from the age of 8 months. The diet was the same for both groups and included: a dry fodder of mixed herbs, green-cut fodder, stock feed of barley, and salt. The initial liveweight for purebred sheep was 42.39±0.38 kg and for crossbred sheep was 44.41±0.47 kg (P &lt; 0.01). The final liveweight for purebred sheep was 50.10±0.43 kg. Crossbred sheep were heavier at 52.40±0.36 kg (P &lt; 0.001). The weight of carcasses was greater for crossbred sheep at 22.87±0.53 kg (P &lt; 0.05) and 20.67±0.76 kg for purebred sheep. Compared with purebred sheep, crossbred sheep had a lower amount of internal fat (0.92±0.27 kg vs. 1.18±0.35 kg). The weight of meat from purebred sheep was less than crossbred sheep (16.12±0.63 kg vs. 18.28±0.43 kg, P &lt; 0.05) while the weight of bone was almost the same (4.55 vs. 4.59 kg). Consequently, the ratio of meat/bone was 5.54 vs. 3.98. The food energy value for the meat of purebred sheep was greater at 259.36±16.78 kcal than the meat of crossbred sheep at 233.85±11.10 kcal. Total moisture in the meat of purebred sheep was lower (60.11±0.67 vs. 63.05±0.65, P &lt; 0.05), total protein was a little higher (17.71±0.77 vs. 17.63±0.24), and lipids were higher (20.73±0.73 vs. 17.89±0.82, P &lt; 0.05) than in the meat of crossbred sheep. The meat of purebred sheep had a lower concentration of non-replaceable amino acid (12.47 g) compared with meat of crossbred sheep (17.20 g), and a lower concentration of replaceable amino acid (23.08 g vs. 26.84 g). The results of this study can be used to improve meat production and meat quality.

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