scholarly journals Dietary Betaine Addition Alters Carcass Traits, Meat Quality, and Nitrogen Metabolism of Bama Mini-Pigs

2021 ◽  
Vol 8 ◽  
Author(s):  
Yating Cheng ◽  
Mingtong Song ◽  
Qian Zhu ◽  
Md. Abul Kalam Azad ◽  
Qiankun Gao ◽  
...  
Keyword(s):  
Nitrogen Metabolism ◽  
Meat Quality ◽  
Fiber Type ◽  
Regulatory Gene ◽  
Carcass Traits ◽  
Animal Husbandry ◽  
Feed Additives ◽  
Carcass Weight ◽  
Gene Expressions ◽  
Mini Pigs

Betaine is widely used as feed additives in animal husbandry as it can cause many benefits such as improving antioxidant ability, growth performance, and carcass traits. However, there are limited studies about the effects of betaine on the Bama mini-pigs. The present study was conducted to evaluate the effects of dietary betaine on carcass traits, meat quality, and nitrogen metabolism of pigs. Twenty-six pregnant Bama mini-pigs and then 104 weaned piglets were assigned for experimental treatments. The plasma and muscle samples were collected at 65-, 95-, and 125-d-old pigs, respectively. The results showed that betaine addition in the sow-offspring diets increased the lean meat rate in the 65-d-old pigs, whereas carcass weight, carcass yield, and loin-eye area were increased in the 95-d-old pigs, and carcass weight and backfat thickness in the 125-d-old pigs. Dietary betaine addition in the sow-offspring diets increased the contents of plasma Asp of 65-d-old, Met of 95- and 125-d-old, and Sar of 125-d-old pigs. Moreover, betaine addition increased the contents of Met, His, Ile, and Phe in Longissimus thoracis et lumborum, whereas those contents were decreased in biceps femoris and psoas major muscles at different stages. Betaine addition in the sow and piglets' diets regulated the muscle fiber-type and myogenic regulatory gene expressions. In summary, betaine addition in the sow and sow-offspring diets could improve the carcass traits and meat quality by altering the plasma biochemical parameters, amino acid composition, and gene expressions of skeletal muscle.

scholarly journals Probiotics or Synbiotics Addition in Bama Mini-pigs’ Diets Improves Growth Performance, Carcass Traits, and Meat Quality by Altering Plasma Metabolites and Related Gene Expression of Offspring Pigs

2021 ◽  
Author(s):  
Qian Zhu ◽  
Mingtong Song ◽  
Md. Abul Kalam Azad ◽  
Cui Ma ◽  
Yulong Yin ◽  
...  
Keyword(s):  
Gene Expression ◽  
Growth Performance ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Backfat Thickness ◽  
Plasma Metabolites ◽  
Related Gene ◽  
Gene Expressions ◽  
Mini Pigs

Abstract Background: The present study evaluated the effects of maternal probiotics or synbiotics addition on growth performance, carcass traits, meat quality, plasma metabolites, and related gene expression of their offspring pigs. Methods: A total of 64 Bama mini-pigs were used and randomly divided into the control, antibiotic, probiotics, or synbiotics groups, and fed experimental diets during pregnancy and lactation. After weaning, two piglets per litter and eight piglets per group were selected and fed a basal diet. At 65-, 95-, and 125-day-old, eight pigs per group were selected for analysis. Results: The results showed that probiotics addition increased the ADFI of pigs during the 66-95 day-old and the backfat thickness at 65- and 125-day-old, whereas synbiotics addition increased backfat thickness and decreased muscle percentage and loin-eye area at 125-day-old. In meat quality, probiotics or synbiotics addition increased cooking yield, pH 45min , and meat color, while decreased drip loss and shear force at different stages. However, maternal antibiotic addition showed an increased shear force at 125-day-old. Dietary probiotics or synbiotics addition in sow diets increased several amino acids (AA) contents in the plasma and longissimus thoracis (LT) muscle, including total AA (TAA), His, Met, Asp, Arg, and Leu, while decreased Gly, Pro, Ile, α-AAA, α-ABA, β-Ala, and γ-ABA at different stages. In the LT muscle fatty acid (FA) analysis, the contents of saturated FA (SFA; including C16:0, C17:0, and C20:0) and C18:1n9t were decreased, and the contents of C18:2n6c, MUFA (C16:1 and C20:1) and UFA were increased in the probiotics group, while the contents of SFA (C10:0, C12:0, and C14:0 at 65-day-old) were increased and the contents of C20:1 and C18:1n9t were decreased in the synbiotics group. Plasma biochemical analysis revealed that maternal probiotics or synbiotics addition decreased plasma AMM, UN, and GLU, while synbiotics addition increased plasma ALT, HDL-C, and TC at different stages. Moreover, maternal probiotics or synbiotics regulated muscle fiber-type, myogenic regulatory, and lipid metabolism-related gene expressions of offspring pigs. Conclusions: In conclusion, maternal probiotics or synbiotics addition, as a nutritional intervention strategy, improved feed intake and meat quality by altering the body's metabolism of offspring pigs and gene expressions related to meat quality.

scholarly journals Effect of Genotype and Slaughter Age on Carcass Traits and Meat Quality of the Celta Pig Breed in Extensive System

2016 ◽  
Vol 16 (1) ◽  
pp. 259-273 ◽  
Author(s):  
Daniel Franco ◽  
Javier Carballo ◽  
Roberto Bermñudez ◽  
José M. Lorenzo
Keyword(s):  
Meat Quality ◽  
Profile Analysis ◽  
Carcass Traits ◽  
Live Weight ◽  
The Other ◽  
Carcass Weight ◽  
Texture Parameters ◽  
Slaughter Age ◽  
Colour Parameters

Abstract The objective of this study was to investigate the effects of genotype and slaughter age on carcass traits and meat quality of the Celta pig breed. Samples from 95 pigs of three lines (Barcina, Santiaguesa and Carballina) slaughtered at two different ages (12 and 16 months) were analysed. Pigs’ slaughter at 16 months showed significantly (P<0.001) higher live weight (157.2 vs. 178.9 kg), cold carcass weight (122.9 vs. 141.9 kg) and killing out percentage (77.7 vs. 79.5%; P<0.001) compared to those slaughtered at 12 months. Genotype also affected the live weight and cold carcass weight, both of which were highest in the Santiaguesa line. Changes in meat quality in relation to slaughter age and genotype were observed. The fat content increased with slaughter age, but did not vary with genotype. Regarding colour parameters, the L* values (48.53) were lower and a* values (11.55) were higher in samples of the Barcina line, indicating that the meat was darker and redder than in the other two lines. Both slaughter age and genotype had significant effects on texture parameters measured by the Warner Bratzler test, whereas textural profile analysis revealed significant differences mainly due to genotype.

scholarly journals The Effect of Papaya Leaf Flour and Turmeric Flour on the Broiler Carcasses

2020 ◽  
Vol 8 (1) ◽  
pp. 19-25
Author(s):  
Jurnal Peternakan Integratif
Keyword(s):  
Broiler Chicken ◽  
Animal Husbandry ◽  
Feed Additives ◽  
Carcass Weight ◽  
Study Program ◽  
Slaughter Weight ◽  
Chicken Carcass ◽  
And Control ◽  
North Sumatra ◽  
Better Than

This study aims to determine the effect of providing papaya flour and turmeric flour as feed additives on slaughter weight, carcass weights and percentage of broiler chicken carcasses. This research was conducted in the enclosure of Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra in October to November 2019. The design used in this study was a complete random design (CRD) with 4 treatments and 5 replications. The treatment consisted of P0 = control feed; P1 = addition of 0.5% turmeric flour; P2 = addition of 5% papaya leaf flour; and P3 = addition of 0.5% turmeric flour and 5% papaya leaf flour. The parameters observed were cutting weight, carcass weight and carcass percentage. The results showed that the addition of turmeric feed and papaya leaves into the feed did not have a significant effect on the slaughter weight, carcass weight and percentage of 35-day-old broiler chicken carcass. The treatment showed a tendency that the weight of cut and carcass weight of papaya leaf addition was better than turmeric and control. The conclusion of this study is the addition of papaya leaf flour and turmeric flour as feed additives did not have an effect on the broiler chicken carcass.

Carcass traits and meat quality of quails from both sexes and eight distinct strains

2017 ◽  
Vol 57 (10) ◽  
pp. 2141 ◽  
Author(s):  
Ronan P. Gontijo ◽  
Cleube A. Boari ◽  
Aldrin V. Pires ◽  
Martinho A. Silva ◽  
Luíza R. A. Abreu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Water Holding ◽  
Type Strains ◽  
Meat Type

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

scholarly journals Paternal Dietary Methionine Supplementation Improves Carcass Traits and Meat Quality of Chicken Progeny

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 325
Author(s):  
Mohamed Shafey Elsharkawy ◽  
Ying Chen ◽  
Ranran Liu ◽  
Xiaodong Tan ◽  
Wei Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Carcass Traits ◽  
Thigh Muscle ◽  
Control Group ◽  
Paternal Effects ◽  
Gene Expressions ◽  
Thigh Muscles ◽  
And Gender

The effects that maternal dietary methionine have on progeny have been reported on broilers. However, the paternal effects are not known, so the current study was conducted to explore the influences of paternal dietary methionine (Met) have on progeny carcass traits, meat quality, and related gene expressions. A total of 192 hens and 24 roosters from Ross parent stock at 36 weeks of age were selected. From week 37 to 46, the roosters were allocated to two groups with three replicates of 4 cocks each, (control, 0.28% Met), and methionine group (MET group, 0.28% Met + 0.1% coated Met). The results revealed that, although the heavier live body weight in progeny at day 49 of control group compared to MET group (p < 0.05), the relative eviscerated yield and relative thigh muscle yield were higher in MET group (p < 0.05); but the relative abdominal fat was lower (p < 0.05). In thigh and breast muscles, a positive response of pH24 h value, shear force (g) and drip loss (%) were observed in MET group (p < 0.05). The lightness (L) and redness (a) were increased (p < 0.05) in breast muscles of MET group, while only the redness (a*24 h) and yellowness (b*24 h) were increased (p < 0.05) in thigh muscles of MET group. The gender has a significant (p < 0.05) effect on carcass traits and muscle redness (a*), where these traits improved in males, and no interaction between treatments and gender were observed for these results. The expression levels of PRKAG2 and PRDX4 supported the changes in muscle pH, with these up-regulated in thigh and breast muscles of MET group, the PPP1R3A gene supported the changes in pH value being down-regulated (p < 0.01) in these same muscles. The BCO1 gene expression was consistent with the changes in meat color and was up-regulated (p < 0.01) in thigh muscles of MET group, consistent with the changes in b* color values. Finally, it was concluded that the supplementation of 0.1% Met to rooster diets could improve carcass characteristics and meat quality of progeny.

Meat productivity of young goats of the Tuvinian population

2021 ◽  
pp. 3-11
Author(s):  
Kh. A. Amerkhanov ◽  
R. Sh. Irgit ◽  
T. U. Kyrgys ◽  
S. N. Ondar ◽  
Yu. A. Yuldashbaev ◽  
...  
Keyword(s):  
Meat Quality ◽  
Environmentally Friendly ◽  
Animal Husbandry ◽  
Carcass Weight ◽  
Meat Production ◽  
Urgent Problem ◽  
Goat Meat ◽  
Slaughter Weight ◽  
Potential Adaptation ◽  
Meat Productivity

Increasing the competitiveness of products based on a more complete use, preservation and improvement of the existing breed potential, adaptation to local natural and technological conditions is an urgent problem of animal husbandry. The purpose of the research was to determine the meat productivity of Tuvinian castrate goats in the year of their birth. The article presents The results of a research of the meat productivity of young Tuvinian coarse-wooled goats in the year of birth during feeding and fattening. The obtained data have shown that in the year of birth the optimal age for obtaining meat production is 8 months. When fattening, the young Tuvinian goats surpass their herdmates of the Soviet wool breed in terms of slaughter and meat qualities. In order to increase the production of young goats environmentally friendly goat meat from young Tuvinian goats in the year of their birth, it is necessary to practice their graziery and fattening up to 8 months of age. Fattening provides higher weight gains and better indicators of meat productivity than when feeding on natural pastures. Weight of carcasses is higher by 3,41 %, slaughter weight by 3,82 %, carcass yield by 1,82 %. When fattening young Tuvinian coarse-wooled goats at slaughter and meat quality is superior to their herdmates Soviet wool breed: weight before slaughter by 11,4 %, the hot carcass weight by 10,5 %, slaughter weight by 12,7 %, slaughter yield by 0,55 %. In order to increase the production of young, environmentally friendly, dietary goat meat from young Tuvinian goats in the year of their birth, it is necessary to practice their graziery and fattening up to 8 months of age.

scholarly journals The Effect of Rearing Conditions on Carcass Traits, Meat Quality and the Compositions of Fatty Acid and Amino Acid of LTL in Heigai Pigs

Animals ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 14
Author(s):  
Jie Li ◽  
Jiaqi Liu ◽  
Shu Zhang ◽  
Jintang Xie ◽  
Tizhong Shan
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Fiber Type ◽  
Saturated Fatty Acids ◽  
Carcass Traits ◽  
Production Performance ◽  
Lipogenic Genes ◽  
Psoas Major Muscle ◽  
Rearing Conditions

The present study evaluates the influence of captivity and grazing rearing conditions on the carcass traits, meat quality and fatty acid profiles of Heigai pigs. Ten Heigai pigs with market weight were randomly selected from both the indoor feeding farm and outdoor grazing farm groups (FF and GF; five pigs per group) for measuring production performance. The results showed that the shear force of longissimus thoracis et lumborum (LTL) in the GF group tended to increase (p = 0.06), and triglyceride and cholesterol contents in LTL and psoas major muscle (PMM) of the GF group significantly increased and decreased, respectively (p < 0.05). The proportion of saturated fatty acids (SFA) was significantly increased (p < 0.05) in the GF group. Meanwhile, the ratios of unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA), monounsaturated fatty acid (MUFA) and the content of flavor amino acid of the LTL in the GF group were significantly decreased (p < 0.05). The GF upregulated the expression of MyHC-IIb and lipogenic genes, such as GLUT4 and LPL (p < 0.05), in LTL and PMM, but downregulated the expression of MyHC-I, MyHC-IIa, PPARγ and leptin (p < 0.05). In conclusion, these results suggested that the different rearing conditions can alter the meat qualities by mediating the muscle fiber type and lipid metabolism of Heigai pigs.

scholarly journals Ameliorative Effects of Antibiotic-, Probiotic- and Phytobiotic-Supplemented Diets on the Performance, Intestinal Health, Carcass Traits, and Meat Quality of Clostridium perfringens-Infected Broilers

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 669 ◽  
Author(s):  
Elsayed O.S. Hussein ◽  
Shamseldein H. Ahmed ◽  
Alaeldein M. Abudabos ◽  
Gamaleldin M. Suliman ◽  
Mohamed E. Abd El-Hack ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Survival Rate ◽  
Meat Quality ◽  
Clostridium Perfringens ◽  
Broiler Chickens ◽  
Carcass Traits ◽  
Feed Additives ◽  
Control Group ◽  
Broiler Chicks ◽  
Gut Health

The poultry industry needs efficient antibiotic alternatives to prevent necrotic enteritis (NE) infections. Here, we evaluate the effects of probiotic and/or prebiotic dietary supplementation on performance, meat quality and carcass traits, using only an NE coinfection model, in broiler chickens. Three hundred and twenty-four healthy Ross 308 broiler chicks are allocated into six groups. Taking a 35 d feeding trial, the chicks are fed a basal diet with 0.0, 0.1, 0.5, 0.12, 0.5 + 0.12, and 0.2 g Kg−1 for the control (T1), Avilamycin (Maxus; T2), live probiotic (CloStat (Bacillus subtilis);T3), natural phytobiotic compounds (Sangrovit Extra (sanguinarine and protopine); T4), CloStat + Sangrovit Extra (T5), and spore probiotic strain (Gallipro Tect (Bacillus subtilis spores); T6) treatments, respectively. Occurring at 15 days-old, chicks are inoculated with Clostridium perfringens. The obtained results reveal that all feed additives improve the performance, feed efficiency, and survival rate, and reduces the intestinal lesions score compared with the control group. The T6 followed by T3 groups show a significant (p < 0.05) increase in some carcass traits, such as dressing, spleen, and thymus percentages compared with other treatments. Also, T5 and T6 have significantly recorded the lowest temperature and pHu values and the highest hardness and chewiness texture values compared to the other treated groups. To conclude, probiotics combined with prebiotic supplementation improves the growth, meat quality, carcass characterization and survival rate of NE-infected broiler chickens by modulating gut health conditions and decreasing lesion scores. Moreover, it could be useful as an ameliorated NE disease alternative to antibiotics in C. perfringens coinfected poultry.

Effects of lairage time and electrical stimulation on sheep meat quality

2006 ◽  
Vol 46 (7) ◽  
pp. 863 ◽  
Author(s):  
E. S. Toohey ◽  
D. L. Hopkins
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Shear Force ◽  
Carcass Traits ◽  
The Other ◽  
Carcass Weight ◽  
Sheep Meat ◽  
Initial Ph ◽  
On Farm

This paper describes an experiment which examined the effects of lairage time and electrical stimulation on meat quality and carcass traits in conventionally chilled sheep meat. The 120 Merino wethers used in this experiment were sourced on farm and were transported to the abattoir and held in a paddock 1 week before slaughter. The animals were then placed into 2 different pens (replicas). The sheep were killed at random either at day 1 (n = 60) or day 2 (n = 60). There were 30 animals taken from both pens 1 and 2 each day. Half of these animals were exposed to high voltage stimulation (30 stimulated) and for the other half the high voltage stimulation was turned off (30 control) each day. There was no significant (P>0.05) effect of lairage time on hot carcass weight, GR, initial pH, shear force or cooking loss. However, lairage time had a significant (P<0.05) effect on final pH and the temperature when the pH reached 6.0. Initial pH, final pH (21 h) and temperature at pH 6.0 were significantly different (P<0.05) between stimulated and non-stimulated carcasses, but there was no effect on cook loss or shear force (P>0.05). A significant (P<0.05) interaction between lairage time and stimulation was found for shear force which showed that non-stimulated meat from sheep held in lairage for 2 days was tougher than that from stimulated carcasses.

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