scholarly journals The influence of CAST/MspI, HinfI, RsaI polymorphism on production traits in pigs

Genetika ◽  
2014 ◽  
Vol 46 (1) ◽  
pp. 149-158
Author(s):  
Eva Kluzakova ◽  
Roman Stupka ◽  
Michal Sprysl ◽  
Jaroslav Citek ◽  
Monika Okrouhla
Keyword(s):  
Gene Polymorphism ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Pork Meat ◽  
Production Traits ◽  
Lean Meat ◽  
Rsai Polymorphism ◽  
Intramuscular Fat Content ◽  
Cast Gene

The aim of this study was to perform the CAST gene polymorphism genotyping and to verify its possible influence on the quantitative and qualitative indicators characterizing carcass value in pigs. The study found a significant effect of the CAST gene on carcass value. In the case of alelle A present in the CAST/HinfI gene there was a higher lean meat share (i.e. lower fat content) and therefore the detected quality of pork meat was lower. The significant differences were found between the homozygotes AA and heterozygotes AB, mainly in the amount of fat content (P?0.05). Concerning the CAST/MspI gene, it was found that genotype CD caused higher lean meat share due to the higher shares of muscles in the main meat parts. However higher lean meat share does lead to lower quality of the meat. Another discovered influence was that of the allele D, which was associated with the intramuscular fat content (IMF) in the neck (P?0.05). Our results also show signifiant influence (P?0.05) of the allele C on the qualitative indicators of pork meat (MS EC50). Concerning the CAST/RsaI polymorphism, the study proved that this polymorphism doesn?t influence any of the monitored qualitative parameters.

Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Meat Science ◽  
2003 ◽  
Vol 63 (4) ◽  
pp. 491-500 ◽  
Author(s):  
A. Chambaz ◽  
M.R.L. Scheeder ◽  
M. Kreuzer ◽  
P.-A. Dufey
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

2017 ◽  
pp. 792 ◽  
Author(s):  
Grażyna Czyżak- Runowska ◽  
Bożena Grześ ◽  
Edward Pospiech ◽  
Jolanta Komisarek ◽  
Monika Okulicz ◽  
...  
Keyword(s):  
Shear Force ◽  
Glycogen Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Post Mortem ◽  
Potential Value ◽  
Glycolytic Potential ◽  
Longissimus Lumborum ◽  
Intramuscular Fat Content

The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness.  The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops1

2008 ◽  
Vol 86 (3) ◽  
pp. 730-737 ◽  
Author(s):  
P. J. Rincker ◽  
J. Killefer ◽  
M. Ellis ◽  
M. S. Brewer ◽  
F. K. McKeith
Keyword(s):  
Intramuscular Fat ◽  
Fat Content ◽  
Eating Quality ◽  
Pork Loin ◽  
Intramuscular Fat Content

scholarly journals Effect of Birth Weight of Piglets on Their Growth Ability, Carcass Traits and Meat Quality

2017 ◽  
Vol 65 (1) ◽  
pp. 119-123 ◽  
Author(s):  
Pavel Nevrkla ◽  
Eva Václavková ◽  
Zdeněk Hadaš ◽  
Vendula Kamanová
Keyword(s):  
Weight Gain ◽  
Birth Weight ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Group Iv ◽  
Daily Weight Gain ◽  
Drip Loss ◽  
Lean Meat ◽  
Slaughter Weight ◽  
Intramuscular Fat Content

The objective of this study was to investigate the effect of birth weight on growth performance and carcass quality. Data were collected from 80 crossbred piglets. Individual body weight was measured at birth, at the age of 21, 28 and 38 days, 4 weeks before slaughter, 2 weeks before slaughter and one day before slaughter. Average daily weight gains in separate intervals were calculated. Fattening period was finished at the same day for all pigs. Lean meat percentage and pH1 value were measured after slaughter, drip loss and intramuscular fat content were analysed in laboratory. Data were divided into 4 groups according to the birth weight of piglets (I: less than 1000 g, II: 1001 – 1200 g, III: 1201 – 1500 g, IV: 1501 g and more). Increased birth weight resulted in increased daily weight gain from birth to weaning (28 days), after weaning and also from birth to slaughter (P ≤ 0.05, P ≤ 0.01). The high daily weight gain in group IV enabled pigs to reach the slaughter weight one month earlier than pigs from group II. The lowest lean meat content (52.74 ± 2.82 %) was found in group IV. This is connected with high slaughter weight (132.50 ± 7.27 kg). Intramuscular fat content, pH1 value and drip loss were not affected by birth weight of piglets.

scholarly journals Relationship between VRTN gene polymorphism and growth, slaughter and meat quality traits in three polish pig breeds

2018 ◽  
Vol 42 (5) ◽  
pp. 540-549
Author(s):  
Daniel Polasik ◽  
Mirosław Tyra ◽  
Magdalena Szyndler-Nędza ◽  
Agnieszka Korpal ◽  
Katarzyna Woźniak-Męch ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Meat Quality ◽  
Growth Traits ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Quality Traits ◽  
Carcass Yield ◽  
Texture Parameters ◽  
Carcass Parameters ◽  
Intramuscular Fat Content

ABSTRACT Earlier studies have shown that insertion/deletion polymorphism (g.20311_20312ins291) in vertnin (VRTN) gene is associated with number of vertebrate in pigs. Because vertebral number determines the size of important meat cuts and influences carcass conformation, the aim of this study was to estimate the relationship between VRTN gene polymorphism and growth, slaughter and pork quality traits including texture parameters. Investigations were carried out on 526 pigs represented three breeds: Polish Landrace, Polish Large White and Puławska. VRTN gene polymorphism was determined by PCR methodology. Association study was performed for each breed separately. It was demonstrated that the analyzed polymorphism had significant influence on several economically important porcine traits. Among growth traits VRTN genotypes were associated with test and lifetime daily gains, number of days on test (p≤0.05) and age of slaughter (p≤0.01, p≤0.05). For carcass parameters, relationships were noticed for carcass yield (p≤0.01), weight of loin and its area, average backfat thickness and weight of primary cuts (p≤0.05). Taking into consideration meat quality, VRTN polymorphism influenced intramuscular fat content, meat colour (yellowness) and pH24 (p≤0.05). For texture parameters, it was correlated with toughness, cohesiveness, chewiness (p≤0.01, p≤0.05) and firmness (p≤0.05) measured in M. longissimus dorsi and M. semimembranosus. Only intramuscular fat content, chewiness of ham, carcass yield and cohesiveness of loin showed unequivocal tendency. In case of the first trait, each breed Wt/Wt genotype was associated with its highest values (p≤0.05), while the second and third traits, Q/Q genotype was correlated with its lowest values (p≤0.01, p≤0.05). Highest loin cohesiveness was observed in animals with Wt/Q genotype (p≤0.01, p≤0.05).

Correlation of the A-FABP Gene Polymorphism and mRNA Expression with Intramuscular Fat Content in Three-Yellow Chicken and Hetian-Black Chicken

2016 ◽  
Vol 28 (1) ◽  
pp. 37-43 ◽  
Author(s):  
Yong Wang ◽  
Hongwei Chen ◽  
Diangang Han ◽  
Ying Chen ◽  
Gemingguli Muhatai ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Mrna Expression ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content ◽  
Fabp Gene
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