scholarly journals Association of RYR1 and MYOG Genotype with Carcass and Meat Quality Traits in Grower-finisher Pigs

2010 ◽  
Vol 79 (2) ◽  
pp. 243-248
Author(s):  
Artur Rybarczyk ◽  
Arkadiusz Pietruszka ◽  
Eugenia Jacyno ◽  
Josef Dvořák ◽  
Tadeusz Karamucki ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Water Soluble ◽  
Quality Traits ◽  
Soluble Protein Content ◽  
Large White ◽  
Meat Quality Traits ◽  
Water Soluble Protein ◽  
Water Holding ◽  
Intramuscular Fat Content

The study involved 110 hybrid grower-finisher pigs from Polish Large White x Polish Landrace sows sired by Pietrain breed boars and their crossbreds with the 990 line and Duroc. The aim of the study was to determine an association of the polymorphism of RYR1, myogenin (MYOG) genes and carcass meatiness level with carcass slaughter value and meat quality traits in hybrid pigs. Better meat quality was found in pigs of CC genotype at locus RYR1 than in those of CT genotype, with a similar carcass slaughter value and meat chemical composition. No significant differences were found in meat traits (carcass slaughter value) and quality between AA and AB genotypes at locus MYOG. Similarly, no significant differences were found between carcass meatiness ranges adopted in meat quality and its chemical composition, except for water holding capacity, which was higher in pigs with ⪬ 54% meatiness than in those with > 54%. Moreover, interaction was found between carcass meatiness range and RYR1 genotype in relation to backfat thickness and intramuscular fat content, as well as a connection between carcass meatiness range and MYOG genotype in relation to water-soluble protein content. The results indicate the need to continue selection work towards the elimination of allele T RYR1 gene’s in pedigree herds to improve meat quality in fatteners.

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

scholarly journals Carcass and meat quality traits of pig reciprocal crosses with a share of Pietrain breed

2011 ◽  
Vol 56 (No. 2) ◽  
pp. 47-53 ◽  
Author(s):  
A. Rybarczyk A Pietruszka ◽  
E. Jacyno E ◽  
J. Dvořák
Keyword(s):  
Meat Quality ◽  
Position Effect ◽  
Water Soluble ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Meat Content ◽  
Water Soluble Protein ◽  
White Breed ◽  
Analysis Of Results

The study was carried out on 119 hybrid grower-finisher pigs that were divided into 5 experimental groups. The analysis covered carcass and meat quality traits of crossbred pigs produced by mating Polish Large White × Polish Landrace crossbred sows with boars of either purebred Pietrain (P) or crossbreds of Line 990 × Pietrain (LP), or Pietrain × Line 990 (PL), or Duroc × Pietrain (DP), or Pietrain × Duroc (PD). The analysis of results which include the effect of the RYR1 gene polymorphism showed that porkers descending from Pietrain boars (P) had a higher meat content in the carcass and a larger loin eye area in comparison with porkers descending from DP and PD boars, and a larger loin eye area in comparison with porkers descending from boars that were LP crosses. Meat of porkers descending from Pietrain boars had lower water-holding capacity (WHC) and higher lightness (L*) in comparison with porkers descending from crossbred boars where the Pietrain breed was used on the paternal side (LP and DP). Meat of porkers descending from Pietrain boars had a lower content of water-soluble protein compared to other groups with a 25% share of the Pietrain breed. In addition, no significant influence of the position effect on carcass and meat quality was found out in porkers obtained from the crossing of sows of the White breed with crossbred boars descending from two-way crosses of the Pietrain breed with Line 990 (LP and PL) and with the Duroc breed (DP and PD).

Associations of QTL Region Genes of Chromosome 2 with Meat Quality Traits and Productivity of the Ukrainian Large White Pig Breed

2021 ◽  
Vol 55 (1) ◽  
pp. 53-62
Author(s):  
V. N. Balatsky ◽  
Y. K. Oliinychenko ◽  
T. V. Buslyk ◽  
I. B. Bankovska ◽  
S. N. Korinnyi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Chromosome 2 ◽  
Large White ◽  
Meat Quality Traits ◽  
Large White Pig

scholarly journals Apulo-Calabrese and Crossbreed Pigs Show Different Physiological Response and Meat Quality Traits after Short Distance Transport

Animals ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 177 ◽  
Author(s):  
Gizella Aboagye ◽  
Stefania Dall’Olio ◽  
Francesco Tassone ◽  
Martina Zappaterra ◽  
Salvatore Carpino ◽  
...  
Keyword(s):  
Meat Quality ◽  
Short Distance ◽  
Blood Parameters ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Genetic Types ◽  
Alkaline Phosphate ◽  
Distance Transport ◽  
Sodium And Potassium

Despite the increasing interest in the welfare of animals during transport, very little is known on the response of local pig breeds to the transport procedures. This study aims to compare the effect of short journey on behaviour, blood parameters, and meat quality traits in 51 Apulo-Calabrese and 52 crossbreed [Duroc × (Landrace × Large White)] pigs. All the animals were blood sampled five days before delivery (basal condition) and at exsanguination for the analysis of creatine kinase, cortisol, glucose, lactate, albumin, albumin/globulin, total protein, urea, creatinine, aspartate aminotransferase (AST), alanine aminotransferase, alkaline phosphate, sodium, and potassium. Post mortem pH, color, drip loss, cooking loss, and Warner-Bratzler shear force were measured at different times in longissimus thoracis samples. Univariate and multivariate analyses showed that glucose, albumin/globulin, urea, and AST at exsanguination were influenced by the genetic type. Apulo-Calabrese showed the highest increase in blood values of lactate, creatinine, sodium and potassium after the short distance transport. Behavioural occurrences were similar in both genetic types during unloading and lairage. Small differences were observed for meat quality although significantly higher a* and lower L* were found in Apulo-Calabrese pigs, showing meat with a deeper red colour than crossbreeds.

Differences in carcass traits, meat quality and chemical composition between the pigs of different CAST genotype

2016 ◽  
Vol 56 (10) ◽  
pp. 1745 ◽  
Author(s):  
I. Djurkin Kušec ◽  
G. Kušec ◽  
R. Vuković ◽  
E. Has-Schön ◽  
G. Kralik
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Muscle Thickness ◽  
Intensity Level ◽  
Quality Traits ◽  
Calpain Activity ◽  
Meat Quality Traits ◽  
Pig Carcasses

The study was carried out on 89 Pig Improvement Co. (PIC) pig carcasses, with the aim to investigate the differences between three CAST loci in carcass and meat-quality traits, as well as chemical composition of longissimus dorsi (LD) muscle. The differences among genotypes at CAST/HinfI locus were significant in all carcass traits measured, where AB genotype exhibited preferable values in carcass lengths, ham length, muscle thickness, loin eye area, fat thickness and fat area. Among meat-quality traits analysed, genotypes at CAST/HinfI locus differed in pH45 in SM muscle, both pH24 in semimembranosus (SM) and LD muscles, as well as luminosity; genotypes at CAST/MspI differed in pH24 and EC24 measured at LD muscle and in red colour intensity, level of yellowness and hue angle; while genotypes at CAST/RsaI differed in pH45 and EC45 in SM muscle, pH24 in LD muscle, paleness and redness, as well as in shear force and calpain activity. EF genotype at this locus exhibited the highest pH values and the lowest CIE L*, with more pronounced red colour, but also highest shear force and lowest calpain activity values. Furthermore, significant differences in chemical composition of LD muscle were found only among genotypes at CAST/RsaI loci, where FF genotype had the lowest intramuscular fat and the highest relative share of protein.

Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

2016 ◽  
Author(s):  
Tae Wan Kim ◽  
Il-Suk Kim ◽  
Jeongim Ha ◽  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
...  
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Meat Quality Traits ◽  
The Difference ◽  
Number Of Individuals ◽  
Water Holding ◽  
High Possibility

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

scholarly journals Carcass Traits, Meat Characteristics, and Economic Viability of Grazing Nellore Cattle Produced Under Different Supplementation Strategies in the Tropics

2021 ◽  
Author(s):  
Jenifer Maira Lima Ramos ◽  
Julián Andrés Castillo Vargas ◽  
Evellyn Aryane Lopes Diniz ◽  
Natália Gomes Lacerda ◽  
Rafael Mezzomo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Traits ◽  
Economic Viability ◽  
Quality Traits ◽  
Concentrate Supplementation ◽  
Meat Quality Traits ◽  
Nellore Cattle ◽  
The Tropics ◽  
Dry And Rainy Seasons

Abstract This study explored the effects of different supplementation strategies in the dry and rainy seasons in the tropics on the carcass traits, meat quality, and economic viability of Nellore cattle produced under grazing conditions. For this purpose, twenty-eight non-castrated male animals (18 months) with an initial body weight of 327.93 ± 4.22 kg were used. The animals were equitably distributed in a randomized complete design thorough four supplementation strategies as follows: i) mineral supplementation (MS) in both dry and rainy seasons (MS/MS), ii) MS in the dry season and concentrate supplementation (CS) in the rainy season (MS/CS), iii) CS in the dry season and MS in the rainy season (CS/MS), and iv) CS in both dry and rainy seasons (CS/CS). Thereafter, carcass traits, primary carcass cut yields, meat quality traits, chemical composition of meat, and economic viability of cattle production across different supplementation strategies were determined. Data revealed that animals under CS/CS showed the greatest (P < 0.01) hot carcass weights among the other supplementation strategies evaluated. Conversely, supplementation strategy did not affect (P > 0.05) carcass traits (the ribeye area, final pH, and forequarter), meat quality traits (shear force, myofibrillar fragment index, sarcomere length, and color), and meat chemical composition (crude protein, fat, and moisture) of the animals. The effective operational cost, total cost, gross revenue, and profit of animals under CS/CS showed the greatest values, whereas the lowest ones were obtained for the animals under MS/MS. In conclusion, data suggest that concentrate supplementation during at least one season (dry or rainy) produces similar meat quality traits and chemical composition of meat, but different hot carcass weight, backfat thickness and hindquarter proportion to those observed when animals were supplemented with concentrate in both seasons. Additionally, CS/CS animals, despite having a higher total cost, have greater profitability when raised in tropical pasture.

Sign in / Sign up

Export Citation Format

Share Document