Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs1

1993 ◽  
Vol 71 (4) ◽  
pp. 930-938 ◽  
Author(s):  
Anders Karlsson ◽  
Ann-Charlotte Enfält ◽  
Birgitta Essén-Gustavsson ◽  
Kerstin Lundström ◽  
Lotta Rydhmer ◽  
...  
Keyword(s):  
Growth Rate ◽  
Meat Quality ◽  
Biochemical Properties ◽  
Tissue Growth ◽  
Lean Tissue ◽  
Selection For

Growth and carcass traits in pigs after selection for lean tissue growth rate on low and high protein diets

1995 ◽  
Vol 61 (2) ◽  
pp. 341-346 ◽  
Author(s):  
S. Stern ◽  
N. Lundeheim ◽  
K. Andersson
Keyword(s):  
Growth Rate ◽  
High Protein Diet ◽  
Tissue Growth ◽  
High Protein ◽  
Protein Diet ◽  
Lean Tissue ◽  
Commercial Diet ◽  
Low Protein ◽  
Selection For ◽  
High Protein Diets

AbstractTwo lines of pigs that had been selected for five generations for lean tissue growth rate (LTGR) on a high (HP) or low (LP) protein diet were evaluated on a commercial diet (165 g crude protein per kg diet). The growth characteristics of 534 animals were measured, and carcass data were obtained on 405 animals. Differences between lines were tested for significance taking genetic drift into account. The animals from the HP-line grew faster both before and during the test and were 6·5 days younger at slaughter than the LP-line pigs. The HP-line pigs had a higher lean content (587 v. 558 g/kg) and a thinner backfat layer (17·8 v. 22·7 mm) than the LP-line. LTGR was higher in the HP-line (374 v. 347 g/day). No significant differences between lines were found in meat quality or in the incidence of osteochondrosis in elbow or knee. The realized differences between lines confirm that selection for LTGR on a high protein diet was more effective in improving both leanness and growth rate compared with selection for LTGR on a low protein diet.

Meat quality of Large White pig genotypes selected for components of efficient lean growth rate

1999 ◽  
Vol 68 (1) ◽  
pp. 115-127 ◽  
Author(s):  
N. D. Cameron ◽  
G. R. Nute ◽  
S. N. Brown-a2 ◽  
M. Enser ◽  
J. D. Wood
Keyword(s):  
Growth Rate ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Composition ◽  
Selection Line ◽  
Quality Traits ◽  
Large White ◽  
Lean Growth ◽  
Ad Libitum ◽  
Selection For

AbstractResponses in carcass composition and meat quality after seven generations of selection for components of lean growth rate were examined in a population of Large White pigs. There were four selection groups in the study, with divergent selection for lean growth rate on ad libitum (LGA) or restricted (LGS) feeding regimes, lean food conversion ratio (LFC) and daily food intake (DFI). In generations six and seven, two offspring from each of 10 sires, within each selection line, were to be allocated for half-carcass dissection and measurement of meat quality. There were 320 animals in the study, with 40 animals from each of the high and low selection lines and, within each selection line, two offspring per sire.Responses in carcass composition were similar in the three selection groups given food ad libitum, but rates of lean and fat growth rate differed between selection lines. Intramuscular fat content was reduced with selection for high LGA and high LFC but was increased with selection for low DFI (-1·7 and -3·2 v. 2·7 (s.e.d. 0·7) mg/g), which was unexpected given the higher carcass fat content of the low DFI line, relative to the high line (249 v. 190 (s.e.d. 7) g/kg). Muscle colour was darker, as measured by trained sensory panel assessment, in selection lines which reduced the rate of fat deposition to achieve a leaner carcass (high LFC and low DFI) but there was no response in muscle colour with selection for LGA (0·4 and 0·3 v. 0·0 (s.e.d. 0·1)). Responses in muscle shear force (5·3 v. 4·4 (s.e.d. 0·4) kg) and flavour liking (4·0 v. 4·3 (s.e.d. 0·12)) were limited to the LGA and LFC selection groups, respectively. There were no significant responses in muscle moisture content, muscle pH or myofibrillar fragmentation index, nor were there any responses in meat quality with selection on LGS. Therefore, decreasing the rate of fat deposition was associated with darker meat and increasing the rate of lean growth was associated with higher shear force. There were selection strategy specific responses in the fatty acid composition of intramuscular fat, which may have contributed to the responses in eating quality.In general, responses in meat quality were small, such that incorporation of meat quality traits in selection objectives, which are primarily focused on increasing the efficiency of lean meat production, may not be necessary. However, it would be pertinent to evaluate periodically genotypes of breeding companies for muscle quality traits.

The effect of breed and dietary energy concentration on lamb growth, carcass composition and meat quality

1996 ◽  
Vol 1996 ◽  
pp. 109-109
Author(s):  
M.I. Mustafa ◽  
G.M. Webster ◽  
Gillian M. Povey
Keyword(s):  
Growth Rate ◽  
Meat Quality ◽  
Tissue Growth ◽  
Carcass Composition ◽  
Metabolizable Energy ◽  
Energy Concentration ◽  
Eating Quality ◽  
Lamb Growth ◽  
Different Levels

Previous trials at Newcastle have shown that plane of nutrition affects the growth performance, carcass composition and eating quality of lambs (Mustafa and Webster, 1995). It has also been found that lean tissue growth rate, a characteristic it is possible to manipulate nutritionally, influences meat quality in pigs and cattle (Whipple et al., 1990; Blanchard et al., 1995), although no similar studies have been undertaken with growing lambs. This experiment was designed to study the effect of four diets with different levels of metabolizable energy (ME) but with the same crude protein and undegradeable protein (DUP) levels on growth, carcass composition, tissue growth rate and meat quality characteristics of lambs of two breeds.

The influence of level of feeding on nutrient partition and energy metabolism in pigs of different growth potential

1991 ◽  
Vol 1991 ◽  
pp. 38-38
Author(s):  
G.H. Laswai ◽  
W.H. Close ◽  
C.E. Sharpe ◽  
H.D. Keal
Keyword(s):  
Growth Rate ◽  
Energy Metabolism ◽  
Genetic Selection ◽  
Tissue Growth ◽  
Growth Potential ◽  
Energy Requirements ◽  
Maintenance Energy ◽  
Lean Tissue ◽  
Dietary Nutrients ◽  
Body Weights

Continued improvement through genetic selection and the use of entire males has resulted in pigs with considerable potential for lean tissue growth rate. These animals have, however, lower appetites and this suggests that there may be considerable differences in the partition and in the efficiency of utilisation of dietary nutrients, compared with those previously recommended by ARC (1981). There may also be differences in energy expenditure since Campbell and Taverner (1988) and Rao and McCracken (1990) have suggested that animals of high potential for lean tissue growth rate have higher maintenance energy requirements. There is little information on the energy requirements of pigs of different growth potential and the present experiments were designed to evaluate the effects of feeding levels on nutrient partition and energy metabolism of pigs of different body weights and sex.

The effect of breed and dietary energy concentration on lamb growth, carcass composition and meat quality

1996 ◽  
Vol 1996 ◽  
pp. 109-109
Author(s):  
M.I. Mustafa ◽  
G.M. Webster ◽  
Gillian M. Povey
Keyword(s):  
Growth Rate ◽  
Meat Quality ◽  
Tissue Growth ◽  
Carcass Composition ◽  
Metabolizable Energy ◽  
Energy Concentration ◽  
Eating Quality ◽  
Lamb Growth ◽  
Different Levels

Previous trials at Newcastle have shown that plane of nutrition affects the growth performance, carcass composition and eating quality of lambs (Mustafa and Webster, 1995). It has also been found that lean tissue growth rate, a characteristic it is possible to manipulate nutritionally, influences meat quality in pigs and cattle (Whipple et al., 1990; Blanchard et al., 1995), although no similar studies have been undertaken with growing lambs. This experiment was designed to study the effect of four diets with different levels of metabolizable energy (ME) but with the same crude protein and undegradeable protein (DUP) levels on growth, carcass composition, tissue growth rate and meat quality characteristics of lambs of two breeds.

Developments of carcass cuts, organs, body tissues and chemical body composition during growth of pigs

2006 ◽  
Vol 82 (6) ◽  
pp. 889-899 ◽  
Author(s):  
S. Landgraf ◽  
A. Susenbeth ◽  
P.W. Knap ◽  
H. Looft ◽  
G.S. Plastow ◽  
...  
Keyword(s):  
Growth Rate ◽  
Body Composition ◽  
Soft Tissue ◽  
Performance Test ◽  
Tissue Growth ◽  
Lipid Deposition ◽  
Allometric Growth ◽  
Lean Tissue ◽  
Physical And Chemical ◽  
Carcass Cuts

A serial slaughter trial was carried out to examine the developmental change of physical and chemical body composition in pigs highly selected for lean content. A total of 48 pigs (17 females and 31 castrated males) were serially slaughtered and chemically analysed. Eight pigs were slaughtered at 20, 30, 60, 90, 120 and 140 kg live weight, (LW) respectively. The carcass was chilled and the left carcass side was dissected into the primal carcass cuts ham, loin, shoulder, belly and neck. Each primal carcass cut was further dissected into lean tissue, bones and rind. Additionally, the physical and chemical body composition was obtained for the total empty body as well as for the three fractions soft tissue, bones and viscera. Viscera included the organs, blood, empty intestinal tract and leaf fat. The relationship between physical or chemical body composition and empty body weight (EBWT) at slaughter was assessed using allometric equations (log10y=log10a+b log10 EBWT). Dressing percentage increased from 69·4 to 85·2% at 20 to 120 kg and then decreased to 83·1% at 140 kg LW, whereas percentage of soft tissue, bones and viscera changed from 23·5 to 33·0%, 10·1 to 6·3% and 14·7 to 10·3%, respectively, during the entire growth period. Substantial changes in proportional weights of carcass cuts on the left carcass side were obtained for loin (10·5 to 17·5%) and belly (11·3 to 13·8%) during growth from 20 to 140 kg. Soft tissue fraction showed an allometric coefficient above 1 ( b=1·14) reflecting higher growth rate in relation to the total empty body. The coefficients for the fractions bones and viscera were substantially below 1 with b=0·77 and 0·79, respectively, indicating substantial lower growth relative to growth of the total empty body. Lean tissue allometric growth rate of different primal cuts ranged from b=1·02 (neck) to 1·28 (belly), whereas rates of components associated with fat tissue growth rate ranged from b=0·62 (rind of belly) to 1·79 (backfat). For organs, allometric growth rate ranged from b=0·61 (liver) to 0·90 (spleen). For the entire empty body, allometric accretion rate was 1·01, 1·75, 1·02 and 0·85 for protein, lipid, ash and water, respectively. Extreme increase in lipid deposition was obtained during growth from 120 to 140 kg growth. This was strongly associated with an increase in backfat and leaf fat in this period. Interestingly, breeds selected for high leanness such as Piétrain sired progeny showed an extreme increase in lipid accretion at a range of LW from 120 to 140 kg, which indicates that selection has only postponed the lipid deposition to an higher weight compared with the normally used final weight of 100 kg on the performance test. The estimates obtained for allometric growth rates of primal carcass cuts, body tissue and chemical body composition can be used to predict changes in weight of carcass cuts, determine selection goals concerning lean tissue growth, food intake capacity, etc. and generally as input parameters for pig growth models that can be used to improve the efficiency of the entire pig production system for pigs highly selected for lean content.

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