scholarly journals The effect of genotype on muscle fibre characteristics of m. longissimus lumborum of fatteners

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 267-275 ◽  
Author(s):  
D. Wojtysiak ◽  
W. Migdał
Keyword(s):  
Muscle Fibre ◽  
Meat Consumption ◽  
Fibre Types ◽  
Muscle Fibre Types ◽  
Histochemical Analysis ◽  
Large White ◽  
Group Iii ◽  
Group I ◽  
Longissimus Lumborum ◽  
Fibre Characteristics

The aim of this study was to compare muscle histochemical composition in m. longissimus lumborum between different crossbreed fatteners. The research was carried out on 36 fatteners from three different crossbreed (12 animals in each) as follows: group I [?Duroc x Hampshire?], group II [?Polish Landrace x (Duroc x Hampshire)?] and group III [?(Polish Landrace x Polish Large White) x (Duroc x Hampshire)?]. For histochemical analysis of muscle fibre types the activity of dehydrogenase NADH2 (diaphorase) was detected using specific histochemical testes. The results of the current histochemical investigations showed that genotypes of fatteners can influence on histochemical composition of the muscle fibre types - especially on percentage and size of muscle fibre. These changes can have some influence on meat consumption quality.

scholarly journals Effect of Piglet Birth Weight on Selected Characteristics of Pork

2014 ◽  
Vol 14 (4) ◽  
pp. 967-975 ◽  
Author(s):  
Anna Rekiel ◽  
Justyna Bartosik ◽  
Justyna Więcek ◽  
Martyna Batorska ◽  
Beata Kuczyńska ◽  
...  
Keyword(s):  
Birth Weight ◽  
Shear Force ◽  
Drip Loss ◽  
Large White ◽  
Group Iii ◽  
Group I ◽  
Longissimus Lumborum ◽  
Pig Meat ◽  
The Right ◽  
Age Determinations

Abstract The objective of the study was to determine how different birth weights of piglets influence some chemical and physical characteristics of pig meat. Piglets were grouped according to birth weight: ≤1.30 kg (group I), 1.31-1.70 kg (group II), ≥1.71 kg (group III). Animals were reared and fattened under standardized housing and feeding conditions. Tests were conducted with 60 samples of meat (20 per group) collected from the right side of the carcasses (M. longissimus lumborum) of threebreed crosses of (Polish Landrace × Polish Large White) × Duroc (barrows to gilts, 1:1), which were slaughtered at about 180 days of age. Determinations were made of basic chemical composition, colour of meat, drip loss, shear force value, and fatty acid profile. It was found that the birth weight of the piglets affects meat colour (redness), crude fat content and the proportion of some fatty acids (C16:1, C20:1 n-9, C20:2 n-6, C20:5 n-3).

scholarly journals Comparison of microstructural traits of <i>Musculus longissimus lumborum</i> in wild boars, domestic pigs and wild boar/domestic pig hybrids

2008 ◽  
Vol 51 (4) ◽  
pp. 359-365 ◽  
Author(s):  
J. Bogucka ◽  
W. Kapelanski ◽  
G. Elminowska-Wenda ◽  
K. Walasik ◽  
K. L. Lewandowska
Keyword(s):  
Wild Boar ◽  
Muscle Fibre ◽  
Fibre Types ◽  
Muscle Fibre Types ◽  
Histological Structure ◽  
Fatty Tissue ◽  
Domestic Pig ◽  
Wild Boars ◽  
Tissue Content ◽  
Longissimus Lumborum

Abstract. The aim of the present study was to compare the histological structure of muscles in wild boars, pigs and wild boar/domestic pig hybrids by determining the percentage of different muscle fibre types and diameters and the intramuscular fatty tissue content of the Musculus longissimus lumborum (LL). The study involved 24 males representing three groups: wild boars (6 animals), pigs (12 animals: 6 of Polish Landrace and 6 of Duroc breeds) and wild boar/domestic pig hybrids (6 animals). Wild boar/domestic pig hybrids were obtained by crossing DU pigs with wild boars. Samples of the LL were frozen in liquid nitrogen. Frozen muscle samples were cut into 10- μm sections. These were later placed on a glass slide and stained using different histochemical reactions: NADH-TR and myofibrillar ATP-ase activity to distinguish muscle fibre types and Oil Red staining to determine the intramusuclar fatty tissue content. The highest proportion of slow twitch oxidative fibres and fast twitch oxidative fibres, being indicative of high meat value, was characteristic of wild boar muscles. The lowest diameters of all three muscle fibre types, associated with the largest number of fibres in the analysed area, suggest that the meat had the most delicate structure. Compared to wild boars, wild boar/domestic pig hybrids showed a decrease in the percentage of oxidative fibres and an increase in the percentage of glycolytic fibres. The diameters of all muscle fibre types in this group of animals were similar to those obtained in pigs.

scholarly journals Meat quality of crossbred pigs with various percentage of Pietrain and Duroc breeds (E and U classes in the Europ system)

2021 ◽  
Vol 19 (4) ◽  
pp. 17-24
Author(s):  
Tadeusz Karamucki ◽  
◽  
Małgorzata Jakubowska ◽  
Keyword(s):  
Meat Quality ◽  
Total Protein ◽  
Dry Matter ◽  
Muscle Thickness ◽  
Group Iv ◽  
Large White ◽  
Group Iii ◽  
Group I ◽  
Longissimus Lumborum ◽  
Meat Samples

This study comprised 160 meat samples (m. longissimus lumborum) from 160 abattoir carcasses of pigs representing 4 groups of crossbreeds: group I – ♀ (Deutsche Landschwein × Deutsche Edelschwein) × ♂ (Pietrain), group II – ♀ (Polish Large White × Polish Landrace) × ♂ (Duroc × Pietrain), group III – ♀ (Polish Landrace) × ♂ (Duroc × Pietrain), group IV – ♀ (Landrace × Yorkshire) × ♂ (Duroc). Each group consisted of 40 carcasses (20 of which were each class E and U). After slaughter, hot carcass weight, backfat thickness, longissimus lumborum muscle thickness, and the percentage of meat in the carcass (Sydel CGM) were determined on the processing line, and after 48 hours in the laboratory – the colour characteristics of the meat (lightness – L*, redness – a*, yellowness – b*, chroma – C*, and hue angle – h°), water holding capacity (WHC), pH48, and the percentage of dry matter, total protein, fat, and ash. The highest a*, b* and C*, the lowest pH48, and the highest level of dry matter were found in meat from group I (50% Pietrain pigs). The lowest L*, lowest WHC, and the highest pH48 were found in meat from group IV (50% Duroc pigs). No significant differences were found between E and U classes in L*, h°, WHC, pH48, nor in the percentage of dry matter, total protein, fat, or ash in meat. In conclusion, meat quality characteristics were mainly significantly influenced by the type of commercial cross-breeding, and the influence of the class of carcass was mostly insignificant.

scholarly journals Histological characteristics of the musculus longissimus lumborum et thoracis muscle fibres in pigs in relation to selected RYR1, MYOG, MYOD1 and MYF6 genotypes

2014 ◽  
Vol 83 (3) ◽  
pp. 233-237
Author(s):  
Roman Stupka ◽  
Jaroslav Čítek ◽  
Michal Šprysl ◽  
Monika Okrouhlá ◽  
Luboš Brzobohatý ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Muscle Fibre ◽  
Fibre Types ◽  
Muscle Fibre Types ◽  
Muscle Fibres ◽  
Type I ◽  
Pcr Rflp ◽  
Longissimus Lumborum ◽  
Histological Characteristics

Histochemical and biochemical muscle fibre properties are the factors that influence the quantitative and qualitative characteristics of pork meat. The aim of the study was to assess the influence of genetic effects of selected genetic markers MyoD genes and RYR1 on the achieved indicators of muscle fibres in the musculus longissimus lumborum et thoracis (MLLT). The study included a total number of 216 hybrid pigs with the mean slaughter weight of 123 kg. Gene polymorphism was determined by the PCR-RFLP method. The gene polymorphism was determined in the RYR1, MYOD1, MYOG, and MYF6 genes. Muscle fibre types from MLLT were identified. Concerning the RYR1 gene, the study found that homozygous-dominant animals reached a lower number of type I (8.35 vs. 10.52; P < 0.05) and a higher number of IIA (3.66 vs. 2.10; P < 0.05) and a higher number of IIB (76.61 vs. 67.91; P < 0.05). The maximum number in all types of muscle fibres reached BB genotype of the MYOG gene (type I: 14.02; IIA: 18.47; IIB: 83.08; P < 0.05). The AA genotype of the MYOD1 gene showed the lowest (P < 0.05) number of muscle in all fibre types (type I: 9.20; IIA: 0.85; IIB: 69.23). The influence of individual genotypes of selected genes on the selected muscle fibre characteristics was proven. The obtained results confirm the possibility of affecting the quality of pork with genomic selection of MyoD genes family.

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