scholarly journals The Swedish Salmonella Control Program with Special Reference to Pig Meat Production

1996 ◽  
Author(s):  
H. Wahlstrom ◽  
P. Haggblom ◽  
H. Lindqvist
Keyword(s):  
Special Reference ◽  
Control Program ◽  
Meat Production ◽  
Pig Meat ◽  
Salmonella Control

scholarly journals Genetic polymorphism of candidate genes in pig meat production

2011 ◽  
pp. 37-40
Author(s):  
Zuzana Lieskovská ◽  
Anton Kováčik ◽  
Anna Trakovická
Keyword(s):  
Genetic Variation ◽  
Genetic Polymorphism ◽  
Candidate Genes ◽  
Fat Content ◽  
Meat Production ◽  
Lepr Gene ◽  
Pcr Rflp ◽  
Pig Meat

H-FABP, LEPR and MC5R genes were suggested as candidate genes for fat content in pig meat. The aim of this study was to detect genetic variation in the porcine H-FABP, LEPR and MC5R genes by PCR-RFLP method in a group of pigs. Genotyping of pigs was done by PCRRFLP methods. We identified three genotypes in the set of pigs, HH (0.504), Hh (0.412) and hh (0.084) for H-FABP (HinfI). Allele H showed higher frequency than allele h (0.710 vs. 0.290). Three genotypes were identified for the H-FABP (HaeIII) gene (DD - 0.194, Dd - 0.494, dd - 0.312). The allele D (0.441) showed slightly lower frequency than allele d (0.559). All three genotypes were identified for LEPR (HpaII) in the group of pigs (AA – 0.137, AB - 0.314, BB – 0.549). Higher frequency of LEPR gene was confirmed for allele B (0.706), as compared with allele A (0.294). We identified two genotypes for MC5R (BsaHI) in the group of pigs (AA - 0.348 and AG - 0.652), genotype GG was not found. As conforms with genotype structure, we recognize a higher frequency of allele A (0.674) as compared with allele G (0.326). 

The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 1. Butcher and consumer panel results

1986 ◽  
Vol 43 (3) ◽  
pp. 517-533 ◽  
Author(s):  
A. J. Kempster ◽  
A. W. Dilworth ◽  
D. G. Evans ◽  
K. D. Fisher
Keyword(s):  
Special Reference ◽  
Meat Quality ◽  
Eating Quality ◽  
Overall Acceptability ◽  
Tissue Separation ◽  
Consumer Panel ◽  
Consumer Dissatisfaction ◽  
Fat Thickness ◽  
Pig Meat ◽  
Thickness Measurements

ABSTRACTA trial was carried out to examine some of the factors involved in the possible deterioration in pig meat quality associated with the trend towards leaner carcasses. Five batches of pigs, each one as far as possible from the same producer, were identified at each of 10 abattoirs. Three gilts and three entire males were selected from each batch to show a range of fatness. Overall mean fat thickness measurements over the m, longissimus at the last rib (P2, mm) for lean, average and fat carcasses were 8·8, 11·6, and 16·9 (gilts) and 8·4, 11·7 and 15·5 (entire males). The overall mean carcass weight was 58 kg. Loin and leg joints were assessed for cutting and presentational characteristics by a panel of 45 butchers. Loin chops and shoulder and leg joints were assessed for eating characteristics by consumer panels involving a total of 500 families. Butchers judged the fat of lean carcasses to be softer and the meat to be floppier and with more tissue separation. Entire males also had slight disadvantages in these respects. Consumers found the chops of lean carcasses to be less juicy on average (0·16 lean carcasses were judged to have dry chops compared with 0·09 for fat carcasses) with a tendency towards toughness and less flavour. There were no differences in overall acceptability. Meat from the two sexes did not differ in eating quality or overall acceptability to consumers. The butchers were more critical of overlean carcasses than were consumers. The trial indicates that the trend towards leaner carcasses is likely to create butchery problems but not consumer dissatisfaction.

Feed energy evaluation systems and current research on dietary fat for pigs in europe report of the 1991 braude scholarship study tour

1992 ◽  
Vol 1992 ◽  
pp. 9-9
Author(s):  
Jayne Powles
Keyword(s):  
Dietary Fat ◽  
Meat Production ◽  
Dietary Energy ◽  
Evaluation Systems ◽  
Study Tour ◽  
Energy Evaluation ◽  
Precise Estimation ◽  
Pig Meat ◽  
Pig Feed ◽  
The Cost

Dietary energy is the major factor influencing the cost of pig feed and consequently pig meat production. Therefore, precise estimation of the energy value of feedstuffs is particularly important. The 1991 Braude Scholarship was used to finance a visit to a number of research establishments based in the Netherlands, Denmark, Germany, Switzerland and France to compare their systems of energy evaluation, to investigate the energy-yielding ingredients included in pig diets in these countries and to learn of current research concerning these areas, specifically on the digestibility of fats.

scholarly journals Base study for the establishment of national Salmonella control program in hatching farms and table eggs in Turkey

2020 ◽  
Vol 44 (2) ◽  
pp. 343-349
Author(s):  
Kadir Serdar DİKER ◽  
Muammer GÖNCÜOĞLU ◽  
Güzin ŞAHİN ◽  
Mehmet AKAN ◽  
İsmail Safa GÜRCAN ◽  
...  
Keyword(s):  
Control Program ◽  
Base Study ◽  
Salmonella Control

scholarly journals Influence of Litter Size at Birth on Productive Parameters in Guinea Pigs (Cavia porcellus)

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2059
Author(s):  
Angela Edith Guerrero Pincay ◽  
Raúl Lorenzo González Marcillo ◽  
Walter Efraín Castro Guamàn ◽  
Nelson Rene Ortiz Naveda ◽  
Deyvis Angel Grefa Reascos ◽  
...  
Keyword(s):  
Guinea Pig ◽  
Litter Size ◽  
Guinea Pigs ◽  
Growth And Development ◽  
Meat Production ◽  
Cavia Porcellus ◽  
Mixed Feeding ◽  
Balanced Diet ◽  
Pig Meat ◽  
Size At Birth

A study was conducted at the Escuela Superior Politècnica de Chimborazo, Ecuador, to evaluate the influence of litter size of guinea pigs (Cavia porcellus) on their development and to establish the economic profitability of the production system. Forty-eight animals were used, distributed into litters of two, three, and four rodents per litter, with a balanced diet and green fresh alfalfa for the weaning, growth, and fattening stage, the rodents and litters were randomly selected, applying the statistical model completely randomly and evaluating different variables across 120 days. The litters of three guinea pigs obtained the best productive responses and economic profitability. With respect to sex, the males presented better productive behavior, greater economic increase, and less cost, evidencing that mixed feeding influences the number of guinea pigs per birth in terms of growth and development. The results serve to improve guinea pig meat production for the rural population.

scholarly journals Histological and Histochemical Properties of M. Semitendinosus in German Landrace Pigs at Birth and Market Weight/Histološke I Histohemijske Osobine M. Semitendinosus-A Svinja Rase Nemački Landras Na Rođenju I Na Završetku Tova

2014 ◽  
Vol 64 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Adamović Ivana ◽  
Vitorović Duško ◽  
Blagojević Miloš ◽  
Nešić Ivana ◽  
Brkić Zlata
Keyword(s):  
Muscle Growth ◽  
Meat Production ◽  
Newborn Piglets ◽  
Slaughter Pigs ◽  
Slow Twitch ◽  
Pig Meat ◽  
Fast Twitch ◽  
Total Muscle ◽  
Production Conditions

Abstract Current intensive pig meat production conditions impose the need to expand the knowledge about skeletal muscle characteristics, with the aim to improve both production of pig lean meat and meat quality. Histological and biochemical characteristics of the muscle highly infl uence the quality of meat, with muscle fi ber number, size and fi ber type distribution being important constituents. The objective of this study was to examine the structure of m. semitendinosus of piglets at birth, and slaughter pigs at the end of fattening. Total muscle fi ber number was 350 x 103 in newborn piglets and increased up to nearly 900 x 103 in slaughter pigs. At birth, the muscle consisted of 3.76% primary fi bers and 96.24% secondary fi bers. At slaughter, slow-twitch oxidative fi bers represented 21% of the total muscle fi ber number, fast-twitch oxidative fi bers represented 28 % while the majority of fi bers (52%) in m. semitendinosus were of fast twitch glycolitic type. Obtained results indicate that postnatal muscle growth is accomplished mainly by muscle fi ber hypertrophy.

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