scholarly journals Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1311
Author(s):  
María Moreno Díaz ◽  
Valeriano Domenech García ◽  
Carmen Avilés Ramírez ◽  
Francisco Peña Blanco ◽  
Francisco Requena Domenech ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Quality ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Drip Loss ◽  
Quality Traits ◽  
Beef Production ◽  
Meat Quality Traits ◽  
By Products

Finishing diets in intensive beef production systems are mainly based on cereals, which does not take advantage of the capacity of the ruminant digestive system to digest fibrous feeds, cannot be considered sustainable and does not contribute to the circular bioeconomy. Our aim was to investigate the effects of an alternative concentrate rich in agro-industrial by-products for finishing crossbred Limousine heifers. Four pens with 12 heifers and four pens with 13 heifers were randomly allocated to one of two treatments: control (CON), a commercial concentrate with a 43.3% cereal composition, and alternative (ALT), a concentrate with a composition of 22% cereals and 73.5% agro-industrial by-products. Growth performance data were collected along the 91 days of the experimental period. Carcass characteristics were collected after slaughter and 24 h later. Vacuum-packaged samples from longissimus muscle were aged for 7, 21 or 28 days to study meat quality traits. Feed intake was higher and feed conversion rate was poorer in the ALT treatment, but no differences were found in average daily gain and feeding costs. Treatment had no effects on any of the measured carcass traits (grading, hot and cold carcass weight, dressing out, chilling losses, subcutaneous fat depth, pH, temperature and lean and fat colour) nor on the meat quality traits (drip loss, cooking loss, shear force, oxidative stability, chromatic indices and pigment contents). Ageing time decreased drip loss and shear force, increased lightness and did not affect redness or surface colour stability. In conclusion, feeding crossbred Limousine heifers a finishing diet rich in agro-industrial by-products did not have any negative effects on performance, carcass and meat quality traits, which might be considered positive from the point of view of sustainability of beef production. Under the conditions assayed, ageing for 21 and 28 days improved tenderness of meat, without detrimental effects on oxidative stability or traits related to visual acceptability.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

Effects of concentrates rich in by-products on growth performance, carcass characteristics and meat quality traits of light lambs

2019 ◽  
Vol 59 (3) ◽  
pp. 593 ◽  
Author(s):  
C. Avilés Ramírez ◽  
F. Peña Blanco ◽  
A. Horcada Ibáñez ◽  
N. Núñez Sánchez ◽  
F. Requena Domenech ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Soybean Meal ◽  
Carcass Characteristics ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Alternative Ingredients ◽  
Camelina Meal ◽  
Feedlot Lambs ◽  
By Products

The effects of feeding concentrates with alternative ingredients to cereal and soybean meal on growth performance, carcass characteristics and meat quality traits of feedlot lambs were studied. A total of 105 non-castrated male lambs were randomly assigned to one of three treatments (5 replicates per treatment): Control (CON, similar to commercial concentrates), Camelina (CAM, where camelina meal replaced 50% of the crude protein from the soybean meal in the CON concentrate), and Fibrous (FIB, concentrate without cereals and soybean meal, with camelina meal in addition to several by-products, and 20% less energy). The CAM treatment performed as well as the CON one. The FIB treatment increased feed conversion rate and tended to improve the redness and the oxidative stability. The CAM and FIB were economically more favourable. We found that a concentrate for feedlot lambs based on alternative ingredients, including several by-products, could be a feasible alternative to typical cereal-soybean meal-based concentrates.

Performance, carcass and meat quality traits of grazing cattle with different exit velocity

2019 ◽  
Vol 59 (9) ◽  
pp. 1752 ◽  
Author(s):  
M. M. Della Rosa ◽  
E. Pavan ◽  
S. Maresca ◽  
M. Spetter ◽  
F. Ramiro
Keyword(s):  
Meat Quality ◽  
Muscle Glycogen ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Quality Traits ◽  
Exit Velocity ◽  
Meat Quality Traits ◽  
Grazing Cattle ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness

To evaluate the effect of grazing cattle temperament on performance, as well as carcass and meat quality traits, exit velocity (EV) was assessed throughout two production cycles (PC1, n = 38 and PC2, n = 52). Individual EV determinations were assessed throughout each PC and then 100-days period averages were calculated for each animal. Animals were ranked based on their EV (EV-RANK) in the first 100-days period as SLOW, FAST and MEDIUM. The EV decreased from weaning to slaughter in FAST and MEDIUM (P < 0.05); but did not change in SLOW (P > 0.10). Initial liveweight was lowest in FAST and highest in MEDIUM (P = 0.03). DM intake (P = 0.08) and average daily gain (P = 0.94) were not affected by EV-RANK, but carcass subcutaneous fat thickness was lowest in FAST and highest in MEDIUM (P = 0.02). Longissimus muscle colour and shear-force were not affected by EV-RANK (P > 0.05), but muscle glycogen content at slaughter was higher in MEDIUM than in SLOW or FAST (P = 0.047). No EV-RANK effects were observed in the present study on meat colour and shear-force. However, its effects on subcutaneous fat thickness and muscle glycogen could result in low meat quality of temperamental cattle under more stressful handling situations.

Molecular characterization of porcine PGM1 gene associated with meat quality traits

2015 ◽  
Vol 95 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Jung Hye Hwang ◽  
Seul Gi Kwon ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Meat Quality ◽  
Shear Force ◽  
Transcriptional Level ◽  
Drip Loss ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Meat Quality Traits

Hwang, J. H., Kwon, S. G., Park, D. H., Kim, T. W., Kang, D. G., Ha, J., Kim, S. W. and Kim, C. W. 2015. Molecular characterization of porcine PGM1 gene associated with meat quality traits. Can. J. Anim. Sci. 95: 31–36. The PGM1 gene from four porcine breeds (Berkshire, Duroc, Landrace, and Yorkshire) is highly expressed in liver tissue at the transcriptional level. Single nucleotide polymorphisms (SNPs) of PGM1 were examined to analyze association with increased expression of PGM1 gene in the Berkshire liver. A Leu525 synonymous SNP of Chr6:137174682A>G (c.1575A>G) was identified and showed significant (P<0.05) differences to backfat thickness, drip loss, protein content, fat content, Warner–Bratzler shear force, and post-mortem pH24h. Therefore, it is concluded that PGM1 synonymous SNP is an important factor regulating meat quality.

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.

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

2018 ◽  
Vol 58 (11) ◽  
pp. 2091 ◽  
Author(s):  
Jun-Mo Kim ◽  
Sang-Hoon Lee ◽  
Youn-Chul Ryu
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Drip Loss ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

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.

Genetics of flight time and other measures of temperament and their value as selection criteria for improving meat quality traits in tropically adapted breeds of beef cattle

2006 ◽  
Vol 57 (9) ◽  
pp. 1029 ◽  
Author(s):  
Meridy J. Kadel ◽  
David J. Johnston ◽  
Heather M. Burrow ◽  
Hans-U. Graser ◽  
Drewe M. Ferguson
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Genetic Correlations ◽  
Flight Time ◽  
Flight Speed ◽  
Eating Quality ◽  
Quality Traits ◽  
Phenotypic Correlations ◽  
Meat Quality Traits ◽  
Speed Score

Flight time, an objective measure of temperament, was recorded in 3594 Brahman, Belmont Red, and Santa Gertrudis heifers and steers. Two subjective measures of temperament (crush score and flight speed score) were also available for over 2000 of these animals. Temperament measures were recorded post-weaning (average age 8 months) and again at the start of finishing (average age 19 months) on a subset of the animals. Nine meat quality traits were measured on these animals and included measures on 2 different muscles [M. longissimus thoracis et lumborum (LTL) and M. semitendinosus (ST)]. The heritability of flight time measured post-weaning and at the start of finishing was 0.30 and 0.34, respectively, with a repeatability of 0.46 across the measurement times. Heritabilities for scored temperament traits were 0.21, 0.19, and 0.15 for post-weaning flight speed score, post-weaning crush score, and start of finishing crush score, respectively. Genetic correlations across measurement times for flight time were 0.98 and 0.96 for crush score, indicating a strong underlying genetic basis of these temperament measures over time; however, the corresponding phenotypic correlations were lower (0.48 and 0.37, respectively). Longer flight times (i.e. better temperament) were genetically correlated with improved tenderness (i.e. lower shear force and higher tenderness scores), with genetic correlations of –0.42 and 0.33 between LTL shear force, and Meat Standards Australia (MSA) tenderness, respectively. Genetic correlations between post-weaning crush score and the same meat quality traits were 0.39 and –0.47, respectively. However, genetic and phenotypic correlations between measures of temperament and other meat quality traits were generally low, with the exception of crush scores with LTL Minolta a* value (–0.37 and –0.63 for post-weaning and start of finishing measurement time, respectively). Predicted correlated responses of –0.17 kg LTL shear force and 2.6 MSA tenderness points per generation were predicted based on the genetic parameter estimates and a recording regime of both flight time and crush scores. Selection based on the measures of temperament described in this study could be used to improve temperament itself and correlated improvements can also occur in meat tenderness and eating quality traits in tropically adapted breeds of cattle.

scholarly journals Effects of dietary vitamin E supplementation on fattening performance, carcass characteristics and meat quality traits of Karya male lambs

2009 ◽  
Vol 52 (6) ◽  
pp. 618-626 ◽  
Author(s):  
O. Atay ◽  
Ö. Gökdal ◽  
V. Eren ◽  
Ş. Çetiner ◽  
H. Yikilmaz
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Conversion Efficiency ◽  
Carcass Characteristics ◽  
Dietary Vitamin ◽  
Quality Traits ◽  
Feed Conversion ◽  
Feed Conversion Efficiency ◽  
Meat Quality Traits ◽  
Vitamin E Supplementation

Abstract. The objective of this study was to evaluate the effects of dietary vitamin E supplementation on performance, slaughter-carcass characteristics and meat quality traits of Karya male lambs. Lambs weaned approximately at 10 weeks of age were divided into two groups. After the 10 days adaptation period, control group (CG, n7) and vitamin E group (VEG, n=6) lambs were fed on with concentrates ad libitum and 100 g hay/lamb/day for 70 days. In addition the VEG received a supplement on concentrates of 45 mg/lamb/day vitamin E during the fattening period. The meat quality traits were determined using m. longissimus dorsi (LD) obtained from split between 12th and 13th ribs on both groups lambs. Daily gain and feed conversion efficiency were 259 g and 5.3 for CG and 266 g and 4.7 for VEG, respectively. There was no vitamin E supplementation effect on the average daily weight gain and feed conversion efficiency (P>0.05). However, VEG had 10.5 % higher feed conversion efficiency than control lambs. Slaughter and carcass characteristics of lambs were not significantly affected from vitamin E supplementation (P>0.05). There were no effects of vitamin E supplementation on lightness (L*), redness (a*), yellowness (b*) and pH during 12-day aerobic storage. Thiobarbituric acid reactive substances (TBARS) values at day 2 were not affected by the vitamin E treatment. However, TBARS values on day 4 and 8 (P<0.05), and day 12 (P<0.01) were higher in the CG than in the VEG. Although not significant, 10 % higher feed conversion efficiency in VEG animals might suggest that vitamin E supplementation is useful to improve fattening performance.

Sign in / Sign up

Export Citation Format

Share Document