scholarly journals Identification of Metabonomics Changes in Longissimus Dorsi Muscle of Finishing Pigs Following Heat Stress through LC-MS/MS-Based Metabonomics Method

Animals ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 129 ◽  
Author(s):  
Jie Gao ◽  
Peige Yang ◽  
Yanjun Cui ◽  
Qingshi Meng ◽  
Yuejin Feng ◽  
...  
Keyword(s):  
Heat Stress ◽  
Ambient Temperature ◽  
Meat Quality ◽  
Ultra Performance Liquid Chromatography ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Longissimus Dorsi Muscle ◽  
Inosinic Acid ◽  
Ad Libitum ◽  
Ad Libitum Feeding

Heat stress (HS) negatively affects meat quality by affecting material and energy metabolism, and exploring the mechanism underlying the muscle response to chronic HS in finishing pigs is important for the global pork industry. This study investigated changes in the metabolic profiles of the longissimus dorsi (LD) muscle of finishing pigs under high temperature using ultra-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS) and multivariate data analysis (MDA). Castrated male DLY pigs (Duroc × Landrance × Yorkshire pigs, n = 24) from 8 litters were divided into three treatment groups: constant optimal ambient temperature at 22 °C and ad libitum feeding (CR, n = 8); constant high ambient temperature at 30 °C and ad libitum feeding (HS, n = 8); and constant optimal ambient temperature 22 °C and pair-feeding to the control pigs (PF, n = 8). The metabolic profile data from LD muscle samples were analyzed by MDA and external search engines. Nine differential metabolites (L-carnosine, acetylcholine, inosinic acid, L-carnitine, L-anserine, L-α-glycerylphosphorylcholine, acetylcarnitine, thiamine triphosphate, and adenosine thiamine diphosphate) were involved in antioxidant function, lipid metabolism, and cell signal transduction, which may decrease post mortem meat quality and play important roles in anti-HS. Four metabolites (L-carnosine, acetylcholine, inosinic acid, and L-carnitine) were verified, and it was indicated that the muscle L-carnitine content was significantly lower in HS than in CR (p < 0.01). The results show that constant HS affects the metabolites in the LD muscle and leads to coordinated changes in the endogenous antioxidant defense and meat quality of finishing pigs. These metabonomics results provide a basis for researching nutritional strategies to reduce the negative effects of heat stress on livestock and present new insights for further research.

scholarly journals Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1911
Author(s):  
Zaira Pardo ◽  
Ignacio Fernández-Fígares ◽  
Manuel Lachica ◽  
Luis Lara ◽  
Rosa Nieto ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Heat Exposure ◽  
Gluteus Medius ◽  
Redox Balance ◽  
Positive Influence ◽  
Antioxidant Defenses ◽  
Ad Libitum ◽  
Antioxidant Markers ◽  
Ad Libitum Feeding

Heat stress is associated with impaired meat quality and disruption of redox balance. This study investigated the effect of chronic exposure to high temperature on meat quality and antioxidant markers of muscles (longissimus lumborum and gluteus medius) of growing Iberian pigs. Twenty-four pure Iberian pigs were allocated during 28 days to one of three treatments (n = 8/treatment): thermoneutral conditions (20 °C) and ad libitum feeding (TN), heat stress conditions (30 °C) and ad libitum feeding (HS) and thermoneutral and pair-fed with HS (TN-pf). Muscles of the HS group had greater intramuscular fat content than the TN-pf group and higher Zn levels than TN and TN-pf, whereas differences on fatty acid composition were negligible. Heat exposure did not affect pH, color coordinates of redness (a*) and yellowness (b*) and MDA values but had a positive influence on lightness and drip losses. Moreover, chronic heat stress stimulated the activity of antioxidant defenses SOD, CAT and GPx. The statistical factor analysis adequately classified the muscles studied, but was unable to differentiate samples according with treatments. Findings of the present study support an adaptive response of the Iberian pig to high temperatures and show the high Iberian meat quality even under adverse climate situations.

Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs

2016 ◽  
Vol 56 (1) ◽  
pp. 48 ◽  
Author(s):  
J. L. Li ◽  
Z. Y. Guo ◽  
Y. J. Li ◽  
L. Zhang ◽  
F. Gao ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Meat Quality ◽  
Basal Diet ◽  
Creatine Monohydrate ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Large White ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The objective of this study was to evaluate the effects of creatine monohydrate (CMH) supplementation on meat quality and postmortem energy metabolism of finishing pigs. In total, 48 healthy Duroc–Large White cross castrated male pigs were randomly allocated into two treatments, and fed either a CHM-free basal diet or a basal diet with CMH supplementation (0.8%) for 14 days. At the end of the experiment, six pigs from each treatment were weighed individually and slaughtered. The muscle from longissimus dorsi was collected to evaluate the meat quality and energy metabolism-related parameters. The results showed that CMH supplementation did not affect the loin eye area, back fat depth or dressing percentage (P > 0.05). The muscle pH45 min was higher, whereas drip loss and cooking loss were lower in the CMH supplementation group (P < 0.05). CMH supplementation increased the concentrations of creatine (P < 0.05), adenosine triphosphate (P < 0.05), adenosine diphosphate (P < 0.01) and creatine kinase activity (P < 0.05), and decreased the concentration of lactic acid (P < 0.05), and the activities of lactate dehydrogenase (P < 0.05) and pyruvate kinase (P < 0.05) in muscle postmortem. However, no differences were observed between groups for chemical composition, textural characteristics and glycolytic potential of longissimus dorsi muscle (P > 0.05). These findings suggest that dietary supplementation with CMH during the finishing period in pigs could delay early pH decline and decrease the rate of glycolysis in postmortem longissimus dorsi muscle resulting in a decreased drip loss.

scholarly journals 273 The effect of fermented feed on meat quality, lipid antioxidant ability, lipid and protein metabolism in longissimus dorsi muscle of finishing pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 103-104
Author(s):  
Xuefen Yang ◽  
Yueqin Qiu ◽  
Zongyong Jiang
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Antioxidant Ability ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Fermented Feed ◽  
Phosphorylated Akt

Abstract The objective of this research was to investigate the effects of fermented feed on meat quality, lipid antioxidant ability, lipid and protein metabolism in longissimus dorsi muscle of finishing pigs. Boars [Duroc × (Landrace × Large white)] weighed (90 ± 2.3) kg were raised through (130 ± 4.5) kg by a basal diet pretreated with or without solid-state fermentation. In comparison to the control group, fermented feed did not affect the growth performance and lipid antioxidant ability, while it increased lean mass (P &lt; 0.05), tended to increase lion area, and reduced the last rib fat depth (P &lt; 0.05). Additionally, fermented feed improved the meat quality of longissimus dorsi muscle by decreasing shear force (P &lt; 0.01) and drip loss at 48 h post slaughter (P &lt; 0.05) and increasing the scores of sensory parameters including tenderness(P &lt; 0.05), fragrance (P &lt; 0.05) and broth freshness (P &lt; 0.05), and enhancing intramuscular fat (IMF) content by 23.2%. Fermented feed significantly up-regulated the abundance of lipogenic-related genes FASN, PPARγ, DGAT2 and HNF-4α mRNA (P &lt; 0.05), while decreased lipolytic-related gene IL-15 in longissimus dorsi muscle (P &lt; 0.05). Furthermore, we observed that fermented feed effectively increased mRNA expression of MyoD (P &lt; 0.05), decreased MAFbx (P &lt; 0.01) in longissimus dorsi muscle. Besides, protein levels of phosphorylated AKT, mTOR, S6K1, and 4EBP1 in longissimus dorsi muscle were effectively increased by fermented feed. In conclusion, these findings suggested that fermented feed improved the meat quality including both eating quality and technical characteristics, enhanced muscle protein synthesis and IMF deposition in longissimus dorsi muscle of finishing pigs, the underlying mechanism may be partly due to fermented feed effectively modulated the key regulators related to lipid and protein metabolism in the longissimus dorsi muscle. These findings may provide a new insight into the application of fermented feed as a nutrition strategy for finishing pigs.

Effects of high ambient temperature on meat quality, serum hormone concentrations, and gene expression in the longissimus dorsi muscle of finishing pigs

2017 ◽  
Vol 57 (6) ◽  
pp. 1031 ◽  
Author(s):  
Z. B. Shi ◽  
X. Y. Ma ◽  
C. T. Zheng ◽  
Y. J. Hu ◽  
X. F. Yang ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Meat Quality ◽  
Feed Intake ◽  
High Ambient Temperature ◽  
Finishing Pigs ◽  
Longissimus Dorsi Muscle ◽  
Group 3 ◽  
Group 2 ◽  
Intramuscular Fat Content ◽  
Group 1

This study examined the effect of high ambient temperature on the growth performance, meat quality, activity of the hypothalamo-pituitary-adrenal axis, and related gene expression in finishing pigs. All pigs received the same corn-soybean meal-based diet. Twenty-four Landrace pigs (initial bodyweight of 77.64 ± 0.67 kg) were assigned into three groups: Group 1 (22°C, ad libitum, 81% humidity); Group 2 (22°C, pair-fed to Group 3, 78% humidity); Group 3 (35°C, ad libitum, 78% humidity). The experiment lasted for 30 days. The average daily feed intake and average daily gain were markedly reduced in Group 3 compared with Group 1 (P < 0.05). The intramuscular fat content of longissimus dorsi muscle was decreased in Groups 2 and 3 (P < 0.05) when compared with Group 1. Muscle pH at 24 h post-mortem was higher in Group 3 (P < 0.05) compared with Groups 1 and 2, and the pH at 48 h post-mortem was higher in Group 3 (P < 0.05) than in Group 1. The MyHC IIb transcript abundance was lower in Group 3 (P < 0.05) than in the other two groups and that of MyHC IIx was higher in Group 3 than in Group 2 (P < 0.05). The relative abundance of calpastatin transcripts was lower in Group 3 (P < 0.05) than in the other two groups. Cortisol concentrations were lower in Group 3 (P < 0.05) than in Groups 1 and 2 on Day 3. Corticotropin releasing hormone concentrations in Group 3 were lower at Day 3 (P < 0.05) when compared with Group 2 and at Day 30 when compared with Groups 1 and 2. Glucagon concentrations were lower in Group 3 (P < 0.05) when compared with Groups 1 and 2 on Day 30. These results indicate that the decreased intramuscular fat content of pigs at high ambient temperature results from the reduction in feed intake. Independently of its effect on feed intake, high ambient temperature affected the meat quality of finishing pigs by increasing pH value probably due to the lower serum concentrations of corticotropin releasing hormone, and inducing a transition of muscle fibre types from IIb to IIx.

scholarly journals PSII-22 Comparison of the meat quality traits of crossbred pigs and the Large Black pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 241-242
Author(s):  
Yongjie Wang ◽  
Keshari Thakali ◽  
Sarah Shelby ◽  
Jason Apple ◽  
Yan Huang
Keyword(s):  
Meat Quality ◽  
Genomic Diversity ◽  
Longissimus Dorsi ◽  
Rna Seq ◽  
Longissimus Dorsi Muscle ◽  
A Value ◽  
Dorsi Muscle ◽  
Body Weights ◽  
C Value ◽  
Crossbred Pigs

Abstract The purpose of this study was to compare the meat quality and genomic differences between cross-bred commercial pig (CP) and domestic Large Black pig (BP). Seven cross-bred commercial pigs and eight British Large Black pigs were assigned to CP group and BP group, with initial mean body weights of 18.82±1.412 kg for CP group and 23.31±1.935 kg for BP group, P = 0.061, and fed ad libitum. The final BW of the CP at d101 was similar to the BP (130.0±8.16 kg vs. 121.1±2.80 kg, P = 0.132). However, the BP group took 108 days to reach the final BW. The ADG in the CP was higher than BP (1.102±0.0599 kg vs. 0.905±0.0138 kg, P = 0.003). The hot carcass weight of CP was higher (P &lt; 0.01) than BP, but the backfat of BP was higher (P &lt; 0.01) than CP. The a* value of CP was higher (P &lt; 0.05) than BP, and the c* value of CP was tended to be higher (P &lt; 0.10) than BP. However, the h value of BP was higher (P &lt; 0.05) than CP. The longissimus dorsi muscle fat content of BP was higher (P &lt; 0.05) than CP. For the fatty acid composition, the SFA and MUFA of BP were higher (P &lt; 0.05) than CP, but the PUFA of CP was higher (P &lt; 0.05) than BP. The metmyoglobin content of CP was tended to be higher (P &lt; 0.10) than BP. For the meat metabolism, the oxygen consumption of longissimus dorsi muscle of BP was higher (P &lt; 0.01) than CP. The RNA-Seq data showed that the expression of the genes related to lipid metabolism is higher in BP (fold change &gt; 3, P &lt; 0.05). To conclude, BP has higher meat quality, while CP has its advantages in growth performance. And the differences between these two breeds may due to the genomic diversity.

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

EFFECTS OF PRERIGOR CHILLING AND FREEZING AND SUBCUTANEOUS FAT COVER UPON THE HISTOLOGICAL AND SHEAR PROPERTIES OF BOVINE LONGISSIMUS DORSI MUSCLE

1982 ◽  
Vol 62 (2) ◽  
pp. 353-361 ◽  
Author(s):  
L. E. JEREMIAH ◽  
A. H. MARTIN
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Textural Properties ◽  
Additional Research ◽  
Longissimus Dorsi ◽  
Shear Properties ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Textural Parameters

A total of 119 bovine carcasses were utilized in three separate but related experiments to evaluate histological and textural parameters of the longissimus dorsi muscle at 45 min postmortem (unchilled), at 90 min postmortem (45 min cooler chill) and after a 24-h chill in a cooler at 2 °C. Samples were also examined after prerigor (90 min postmortem) freezing at −18 °C and subsequent slow thawing (24 h at 2 °C). The composite results of these experiments provide no evidence that conventional chilling of carcasses, with a subcutaneous fat cover of 4.57–19.56 mm at the eleventh thoracic vertebra, produced detrimental effects (P < 0.05) upon certain histological or textural properties of bovine longissimus dorsi muscle. However, prerigor freezing and subsequent thawing produced substantial (P < 0.05) effects on the susceptibility of fibers to fragmentation and incidence of wavy fibers, but did not produce detrimental effects (P > 0.05) on tenderness under the conditions imposed in the present study. The results from the present study also demonstrated that the issues involved in the transition of muscle to meat are far from resolved, and that additional research will be required to document fully the relevance of carcass chilling and meat handling procedures to meat quality. Key words: Beef, histological properties, shear values, prerigor chilling, prerigor freezing, fat cover

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