scholarly journals Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 905
Author(s):  
José Manuel Martins ◽  
Rita Fialho ◽  
André Albuquerque ◽  
José Neves ◽  
Amadeu Freitas ◽  
...  
Keyword(s):  
Subcutaneous Fat ◽  
Gluteus Medius ◽  
Intramuscular Fat ◽  
Quality Traits ◽  
Total Lipids ◽  
Pig Breeds ◽  
Fat Quality ◽  
Total Collagen ◽  
Ad Libitum ◽  
Genotype Effects

This work investigated the contribution of cross-breeding between two local Portuguese pig breeds to the conservation of animal biodiversity and income of local pig producers. Quality traits of semimembranosus (SM), gluteus medius (GM) and dorsal subcutaneous fat (DSF) were studied in Alentejano (AL), Bísaro (BI), AL × BI, and BI × AL (Ribatejano—RI) castrated male pigs. Pigs were reared outdoors, fed ad libitum, and slaughtered at ~65 (trial 1) and 150 kg BW (trial 2). In trial 1, AL pigs showed higher SM intramuscular fat, lower total collagen, and higher soluble collagen than BI pigs, while AL × BI and BI × AL pigs showed intermediate (NS) values. AL, AL × BI, and BI × AL pigs showed higher SM myoglobin content, and AL a more intense red colour than BI pigs. Finally, AL, AL × BI, and BI × AL showed higher total lipids in DSF than BI pigs. In trial 2, SM and DSF results were similar to those obtained in trial 1. In GM, AL and BI × AL showed higher intramuscular fat than BI and AL × BI pigs, while AL, AL × BI and BI × AL showed lower total collagen content than BI pigs. In conclusion, these results suggest that RI crosses are a productive alternative, with overall muscle and DSF traits statistically not different between AL × BI and BI × AL, and similar to those observed in AL pigs.

The influence of rate of lean and fat tissue development on pork eating quality

1999 ◽  
Vol 68 (3) ◽  
pp. 477-485 ◽  
Author(s):  
P. J. Blanchard ◽  
M. Ellis ◽  
C. C. Warkup ◽  
B. Hardy ◽  
J. P. Chadwick ◽  
...  
Keyword(s):  
Growth Rate ◽  
Growth Rates ◽  
Crude Protein ◽  
Subcutaneous Fat ◽  
Growth Period ◽  
Intramuscular Fat ◽  
Tissue Growth ◽  
Eating Quality ◽  
Fat Tissue ◽  
Ad Libitum

AbstractThe influence of plane of nutrition and diet on the eating quality of fresh pork was investigated in a study involving 721 animals. Boars and gilts of three genotypes (0, 0·25 and 0·50 Duroc inclusion level) were reared from 30 to 90 kg on seven feeding regimens (combinations of diet formulation and feeding level) to achieve different rates of lean and fat tissue growth during two growth periods (30 to 60 or 75 kg; 60 or 75 kg to 90 kg), respectively. A diet of conventional energy and protein (CEP, 14·2 MJ/kg digestible energy, 205 g/kg crude protein, 10 g/kg lysine) was given using combinations of ad libitum and restricted feeding to produce six treatment groups with variation in lean and fat growth rates. An additional treatment group was given food ad libitum on a higher energy and lower protein diet (HELP, 14·7 MJ/kg digestible energy, 166 g/kg crude protein, 7·0 g/kg lysine) between 30 and 90 kg. Dissected carcass composition at 90 kg was predicted from equations based on P2 fat depth, which were developed from full-side and ham joint dissections on sub-samples of animals. Representative sub-samples of animals were dissected at start (30 kg) and at interim weights (60 or 75 kg) to allow lean and subcutaneous fat growth rates to be calculated for all or parts of the growth period. The feeding regimes produced substantial variation in live-weight gain (DLWG) (744 to 914 g/day) and lean tissue growth rate (LTGR 345 to 417 g/day) and subcutaneous fat growth rate (SFGR 81 to 97 g/day), between 30 and 90 kg, and in longissimus dorsi intramuscular fat content (10·37 to 23·87 g/kg). Pigs given the HELP diet had the highest intramuscular fat and the best eating quality. Pigs offered the CEP diet ad libitum throughout the growth period produced more tender but less juicy meat than those given food restrictedly (0·8 or 0·9 of ad libitum). The correlations between DLWG, LTGR and SFGR for the whole or parts of the growth period and sensory characteristics, although often positive, were generally low, suggesting weak relationships.

scholarly journals Der Einfluss unterschiedlicher Vaterrassen in praxisüblichen Schweinekreuzungen auf deren Ansatzleistung, Schlachtkörperzusammensetzung sowie Fleisch- und Fettbeschaffenheit

2004 ◽  
Vol 47 (1) ◽  
pp. 59-74 ◽  
Author(s):  
P. Glodek ◽  
R. Kratz ◽  
E. Schulz ◽  
G. Flachowsky
Keyword(s):  
Intramuscular Fat ◽  
Carcass Composition ◽  
Large Field ◽  
Quality Traits ◽  
Omega 3 ◽  
Feeding Trial ◽  
Fat Quality ◽  
Fat Supplements ◽  
Sire Breed

Abstract. Title of the paper: Effect of sire breeds in commercial pig crosses on growth, carcass composition, meat and fat quality 200 weaners from a large field trial in Niedersachsen to test different German and foreign sire breeds for their ability to improve the quality of market products were put at an individual feeding trial at the FAL-Nutrition Institute in Braunschweig. It was the aim of this feeding trial to compare the effects of different fat additions to the diet, sire breeds, sexes and slaughter weights upon growth and usual carcass traits but also upon several additional meat and fat quality traits. The trial was carried out in two blocks with 96 pigs each with the sire breeds Pietrain of the two MHS-genotypes PP (stress susceptible) and NN (stress resistant), Duroc and Hamsphire*Duroc (both NN) as preferrably used in Denmark. As control in both blocks the BHZP-standard boar 65 (PI*HA(NN)) was used. Here only the sire breed effects will be reported. In daily gain and energy conversion only DU-progeny differed significantly from the control (+33g, −1.32 MJ/kg). The tissue dissection showed that PI(PP)-, DU- and HA*DU-progeny had 0.8–1.0% higher bone and respectively lower residual components (lean, fat, tissue). In carcass measurements PI(PP) progeny were the leanest followed by PI(NN), and DU progeny had the smallest loin eye areas and carcass lean contents. This affected the carcass cuts such that PI(PP) progeny had a 1.2 % (= 1.08 kg) higher sum of primal cuts and DU progeny with –0,8% (−400g) below the control were the poorest. In meat quality traits only the heterozygote stress susceptible PI(PP) progeny showed highly significant poorer values than all other crosses, which differed little from each other. This was confirmed by drip losses 2 and 4 days post mortem, which were 1.3–1.6% higher than the control whereas DU progeny were the best with –0.6%. Chemical analysis of a loin sample produced for both Danish sire breeds significantly higher intramuscular fat (+0.36–0.38%) and for PI(PP) progeny with –0.32% the lowest values, but the overall mean reached only 1.3% intramuscular fat. The protein and glycogen contents of loin revieled the expected large deviations of Hamsphire progeny due to the dominant RN- gene (−0.8–1 % protein, +10–14 μmol/g glycogen). All HA-free crossbreds did not differ much. The fatty acid composition of backfat and intramuscular fat showed much smaller differences between sire breeds than between fat supplements to the ration, but Danish sire breeds transmitted higher contents of polyunsaturated and Omega 3 fatty acids than the other sire breeds. Finally, for animals of the second trial also a sensoric test of loin samples was performed at the Federal Meat Research Institute. There subjective scores for tenderness and juiciness as well as grill losses showed significant sire breed differences. But contrary to expectation both Danish sire breeds produced inferior quality in all three traits to PI*HA(NN) control sire groups.

Genetic analyses of carcass composition, as assessed by X-ray computer tomography, and meat quality traits in Scottish Blackface sheep

2006 ◽  
Vol 82 (2) ◽  
pp. 151-162 ◽  
Author(s):  
E. Karamichou ◽  
R. I. Richardson ◽  
G. R. Nute ◽  
K. A. McLean ◽  
S. C. Bishop
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Carcass Composition ◽  
Quality Traits ◽  
Muscle Density ◽  
Meat Quality Traits ◽  
Lean Line ◽  
Intramuscular Fat Content

AbstractGenetic parameters for carcass composition and meat quality traits were estimated in Scottish Blackface sheep, previously divergently selected for carcass lean content (LEAN and FAT lines). Computerized X-ray tomography (CT) was used to obtain non-destructive in vivo estimates of the carcass composition of 700 lambs, at ca. 24 weeks of age, with tissue areas and image densities obtained for fat, muscle and bone components of the carcass. Comprehensive measures of meat quality and carcass fatness were made on 350 male lambs, at ca. 8 months of age, which had previously been CT scanned. Meat quality traits included intramuscular fat content, initial and final pH of the meat, colour attributes, shear force, dry matter, moisture and nitrogen proportions, and taste panel assessments of the cooked meat. FAT line animals were significantly (P<0·05) fatter than the LEAN line animals in all measures of fatness (from CT and slaughter data), although the differences were modest and generally proportionately less than 0·1. Correspondingly, the LEAN line animals were superior to the FAT line animals in muscling measurements. Compared with the LEAN line, the FAT line had lower muscle density (as indicated by the relative darkness of the scan image), greater estimated subcutaneous fat (predicted from fat classification score) at slaughter, more intramuscular fat content, a more ‘yellow’ as opposed to ‘red’ muscle colour, and juicer meat (all P<0·05). All CT tissue areas were moderately to highly heritable, with h2 values ranging from 0·23 to 0·76. Likewise, meat quality traits were also moderately heritable. Muscle density was the CT trait most consistently related to meat quality traits, and genetic correlations of muscle density with live weight, fat class, subcutaneous fat score, dry matter proportion, juiciness, flavour and overall liking were all moderately to strongly negative, and significantly different from zero. In addition, intramuscular fat content was positively genetically correlated with juiciness and flavour, and negatively genetically correlated with shear force value. The results of this study demonstrate that altering carcass fatness will simultaneously change muscle density (indicative of changes in intramuscular fatness), and aspects of intramuscular fat content, muscle colour and juiciness. The heritabilities for the meat quality traits indicate ample opportunities for altering most meat quality traits. Moreover, it appears that colour, intramuscular fat content, juiciness, overall liking and flavour may be adequately predicted, both genetically and phenotypically, from measures of muscle density. Thus, genetic improvement of carcass composition and meat quality is feasible using in vivo measurements.

scholarly journals PSXIII-27 Meat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feeding

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 471-472
Author(s):  
Leticia Pérez-Ciria ◽  
Francisco Javier Miana-Mena ◽  
Guillermo Ripoll ◽  
María Ángeles Latorre
Keyword(s):  
Energy Content ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Net Energy ◽  
Fat Quality ◽  
Dry Cured Ham ◽  
The Impact ◽  
Intramuscular Fat Content

Abstract Currently, gilts intended for Spanish high quality dry-cured ham are characterized by lack of fatness detected at backfat depth covering the ham and also in the intramuscular fat content, necessary for an optimum dry-curing process and for the consumer acceptability, respectively. Trying to solve it, a trial was carried out with 90 Duroc x (Landrace x Large White) females to assess the impact of immunocastration and different diets on meat and fat quality. Half of gilts were entire (EG) and the other half were immunocastrated (IG) by two injections of Vacsincel® at 58 and 76 kg of body weight (BW). Three diets were tested (76–134 kg BW) in both groups: A=control, B=high net energy content and C=low lysine level. A sample of meat from each carcass (n = 15) and 48 samples of subcutaneous fat chosen at random (n = 8) were analyzed. Data were processed as a factorial 2 (sexes) x 3 (diets) using the GLM procedure of SAS. Meat from IG showed lower moisture (P = 0.04) and higher intramuscular fat content (P = 0.01) than that from EG. Fat from IG presented higher proportion of saturated fatty acids (SFA) (P = 0.002) and lower of polyunsaturated (PUFA) (P = 0.02) and PUFA:SFA ratio (P = 0.007) than that from EG, but the n6:n3 ratio was not influenced. About feeding, the only effects observed were that in IG, diet C and B increased the water holding capacity (P &lt; 0.01). It can be concluded that immunocastration improved the chemical composition of meat, but feeding had scarce effects on pork quality. Besides, fat from EG seems healthier but fat from IG would be fitter for technological processes, such as curing. This work (Project AGL2016-78532-R) was funded by MINECO.

scholarly journals Role of Intramuscular Fat and Lean Muscle in Surface Electromyography Amplitude of the Gluteus Medius in Older Adults

2020 ◽  
Vol 4 (Supplement_1) ◽  
pp. 127-127
Author(s):  
Marcel Lanza ◽  
Vicki Gray ◽  
Alice Ryan ◽  
Will Perez ◽  
Odessa Addison
Keyword(s):  
Older Adults ◽  
Surface Electromyography ◽  
Muscle Activation ◽  
Subcutaneous Fat ◽  
Gluteus Medius ◽  
Intramuscular Fat ◽  
Older Individuals ◽  
Muscle Area ◽  
Maximal Voluntary Isometric Contraction ◽  
Hip Abduction

Abstract Surface electromyography (sEMG) is frequently used to assess muscle activation in older individuals. Subcutaneous fat is one well-known factor that influences sEMG amplitude. The amount of intramuscular fat (IMAT) may negatively impact the muscles ability to produce force with aging, while high density lean tissue (HDL; fat free muscle) has an opposite effect. However, influence of IMAT or HDL on sEMG amplitude remains unclear. Thus, the aim was to investigate the influence of IMAT and HDL on sEMG amplitude of the gluteus medius (GM) muscle during a maximal voluntary isometric contraction (MVIC) in older adults. Twelve older adults (7 females; age: 71±3 y; BMI= 29±4 Kg/m2; X ± SD) underwent a CT scan to determine IMAT and HDL cross-sectional area in the GM. IMAT and HDL were normalized as a percentage of the total muscle area. Maximal hip abduction MVIC was measured at 30□ hip abduction in standing, while sEMG was recorded from the GM muscle. Spearman correlations showed a positive association between GM HDL and sEMG amplitude (r = 0.692, P = 0.013) and negative between GM IMAT and sEMG amplitude (r = -0.683, P = 0.014). This is the first study to demonstrate the amount of IMAT may limit the ability to activate the hip abductor muscle. Given that muscle activation is a determinant of strength, interventions to lower levels of IMAT and increase levels of lean muscle may be important to slowing decreases in strength with aging.

scholarly journals Replacing soybean meal with Narbon vetch (Vicia narbonensis L.) in pig diets: composition of subcutaneous fat and fresh loin and sensory attributes of dry-cured product

2021 ◽  
Vol 19 (3) ◽  
pp. e0608-e0608
Author(s):  
Wendy M. Rauw
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Soybean Meal ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Sensory Attributes ◽  
Pork Quality ◽  
Quality Traits ◽  
Simple Difference

Aim of the study: To evaluate the consequences for pork quality traits of replacing soybean meal with Narbon vetch in pig diets. Area of study: Castilla-Leon, Spain. Material and methods: 48 Duroc × Iberian barrows were fed diets with 0% (V0), 5% (V5), 10% (V10) and 20% (V20) inclusion of Narbon vetch. Pork quality traits investigated were 1) intramuscular fat, protein and moisture content of fresh loin, 2) fatty acid composition of subcutaneous fat, and 3) sensory attributes (Triangle test and a Simple Difference Test with a non-trained taste panel) of cured loin. Main results: Inclusion of Narbon vetch in the diet showed no significant effect on intramuscular fat, protein and moisture in fresh loin samples. Stearic acid was higher in subcutaneous fat of V5 than in V0 and V10 (p < 0.05), and oleic acid was higher in V10 than in V0, V5 and V20 (p < 0.05); no other differences in fatty acid composition were observed. Taste panelists tended to be able to distinguish V10 from V0 cured loins (p < 0.10), and were able to distinguish V20 from V0 loins (p < 0.05), in particular due to a perceived difference in taste, texture and marbling. No differences in intensity of the texture, marbling, aroma and color of cured loins were found between V0 and V5. Research highlights: Inclusion of Narbon vetch in pig diets did not significantly affect fresh loin composition or fatty acid composition of subcutaneous fat. Consumers perceived a difference in sensory characteristics of cured loin with replacement of soybean meal with Narbon Vetch, but they did not characterize this as more favorable.

Association between leptin receptor gene polymorphism and quality of both meat and back fat in large white pigs of ukrainian breeding

2016 ◽  
Vol 3 (2) ◽  
pp. 42-48
Author(s):  
V. Balatsky ◽  
I. Bankovska ◽  
A. Saienko
Keyword(s):  
Gene Polymorphism ◽  
Leptin Receptor ◽  
Receptor Gene ◽  
Intramuscular Fat ◽  
Large White ◽  
Pig Breeds ◽  
Lepr Gene ◽  
Large White Breed ◽  
White Breed

Leptin receptor is one of the components of the system of regulating energy homeostasis of the organism. Leptin receptor gene (LEPR) polymorphism is associated with pig carcass index of the content of intramus- cular fat in its valuable parts, which is particularly important when assessing the quality of their carcasses for processing. Intramuscular fat is associated with meat fl avor characteristics and partly determines its tenderness, juiciness, and other parameters. Aim. To analyze LEPR gene (SNP NM001024587.1, p. 1987 C > T) polymor- phism in populations of various pig breeds and to establish its relationship with the quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. Methods. Genetic-population analysis of nine pig breeds, associative analysis on the search connection of LEPR gene polymorphism with quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. LEPR locus genotyping was performed by High Resolution Melting (HRM). Results. All the studied breeds are characterized by polymorphism of the leptin receptor gene (SNP NM001024587.1, p. 1987 C > T), signifi cant breed specifi city in the distribution of frequencies of alleles was established. Statistically confi rmed effect (p < 0.05) of genotypes LEPR on the content of intramuscular fat, total dry matter and moisture in the meat, as well as the moisture content in the back fat of pigs of Ukrainian Large White breed was revealed. Higher content of intramuscular fat was found in the animals with genotype TT, while a smaller amount of intramuscular fat and more moisture in fat was revealed in heterozygotes. Conclusions. Genetic marker LEPR SNP NM001024587.1, p. 1987 C > T can be used in the marker-assisted selection to predict and improve the performance quality of the meat of pigs of Large White breed of the Ukrainian breeding. These results suggest that porcine leptin receptor gene controls the quality of fat comp- lex – inside muscles and in the dorsal part of the carcass.

Correlated response to selection for litter size in pigs: II. Carcass, meat, and fat quality traits

2002 ◽  
Vol 80 (10) ◽  
pp. 2566 ◽  
Author(s):  
J. Estany ◽  
D. Villalba ◽  
M. Tor ◽  
D. Cubiló ◽  
J. L. Noguera
Keyword(s):  
Litter Size ◽  
Correlated Response ◽  
Quality Traits ◽  
Response To Selection ◽  
Fat Quality ◽  
Selection For
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