scholarly journals Performance and Meat Quality of Intrauterine Growth Restricted Pigs

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 254
Author(s):  
Piotr Matyba ◽  
Tomasz Florowski ◽  
Krzysztof Dasiewicz ◽  
Karolina Ferenc ◽  
Jarosław Olszewski ◽  
...  
Keyword(s):  
Meat Quality ◽  
Raw Material ◽  
Chemical Components ◽  
Drip Loss ◽  
Internal Organs ◽  
Intrauterine Growth ◽  
Meat Content ◽  
Muscle Tissues ◽  
Penetration Force

Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. The aim of this study was to compare normal pigs and pigs with IUGR from birth until slaughter, also with respect to their meat quality. Pigs with the IUGR achieved lower slaughter weight but did not differ significantly from normal pigs in terms of their meat content. The IUGR did not negatively affect the culinary quality of the obtained meat, including its content of basic chemical components and energy value, as well as hardness, chewiness, cohesiveness, elasticity, and penetration force. The meat of the IUGR pigs, when compared to the meat of normal pigs, was characterized by higher pH, lower EC (Electrical Conductivity) and drip loss; it was also tenderer and obtained higher scores in sensory evaluation of taste, smell, and general desirability. Therefore, such raw material can be appreciated by the consumers and can be used for the production of culinary portions similarly to the raw material obtained from normal pigs.

scholarly journals Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

2018 ◽  
Vol 66 (3) ◽  
pp. 701-705 ◽  
Author(s):  
Pavel Nevrkla ◽  
Eva Václavková ◽  
Pavel Horký ◽  
Vendula Kamanová ◽  
Zdeněk Hadaš ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Meat Production ◽  
Drip Loss ◽  
Large White ◽  
Hybrid Combination ◽  
Native Breed ◽  
Meat Content ◽  
Intramuscular Fat Content

The objective of the performed experiment was to evaluate growth performance and selected carcass traits and meat quality parameters in pigs of a native Czech breed Prestice Black-Pied pig (PB) and a commercial hybrid (H) used for meat production. The observation included 40 pigs, 20 pigs of the native breed PB and 20 pigs of the hybrid combination. The PB piglets showed higher (P ≤ 0.05) birth weight than the H piglets. The lifetime weight gain was higher (P ≤ 0.01) in the H pigs than in the PB pigs. The results also showed higher (P ≤ 0.01) backfat thickness in the PB breed than in the H pigs. Lean meat content was higher (P ≤ 0.01) in the hybrid pigs than in the PB breed. Higher (P ≤ 0.01) values of intramuscular fat content were found in the PB pigs than in the H pigs. Drip loss value was higher (P ≤ 0.01) in the H pigs by 1.3 % than in the PB pigs. The PB pigs showed more favourable (P ≤ 0.05) values of pH45,24 in comparison with the hybrid pigs.

scholarly journals Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Kelley ◽  
G. Rentfrow ◽  
M. Lindemann ◽  
D. Wang
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Meat Quality ◽  
Corn Oil ◽  
Carcass Characteristics ◽  
Tocopheryl Acetate ◽  
Drip Loss ◽  
Muscle Area ◽  
Dressing Percentage

ObjectivesThe objective was to evaluate the effect of supplementing α- and γ-tocopherol vitamin E isoforms with corn oil and tallow on carcass characteristics and meat quality of pigs grown to heavier weights (>150 kg).Materials and MethodsIndividually fed pigs (n = 72; 36 barrows, 36 gilts; 28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn oil (5?). The vitamin E treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Pigs were humanely slaughtered at approximately 150 kg. 45 min pH was taken at the 10th rib. After 24 h chill (4°C), carcass measurements were taken (carcass length, backfat depth at first rib, last rib, 10th rib and last lumbar, loin muscle area, and 24 h pH at the 10th rib). In addition, wholesale weights from the Boston butt (IMPS #406), shoulder picnic (IMPS #405), loin (IMPS #412), and belly (IMPS #408) and spareribs were recorded. Furthermore, bellies were divided into eight sections and the average depth was taken at each section and the vertical and lateral belly flex was measured. Drip loss was determined by suspending a 1.3cm chop at 4°C for 48 h and purge loss was determined from approximately 2kg vacuum packaged loin muscle sections at 0, 7, 14, and 30d. Objective (Hunter Lab Colorimeter XE Plus) and subjective (NPPC color, marbling and firmness scores) measurements were taken at the 10th rib. Data analysis were performed in SAS by least squares analysis of variance using the generalized linear model as a randomized complete block design. The individual pig served as the experimental unit and results were reported as least square means.ResultsThere were no differences in dressing percentage, 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, and drip loss between the two vitamin E isoforms. Fat treatments did not affect dressing percentage, 45 min and 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, drip loss as well as objective and subjective color. Although not significant (P = 0.07), pork from the γ-tocopherol pigs had a lower pH than the ATA treatment. The γ-tocopherol supplementation tended to have a lighter subjective color (P = 0.06) as well as increased L*, decreased a*, and increased the hue angle calculations at 7d shelf-life. The belly depth was greater (P = 0.01) along with higher lateral (P < 0.01) and a lower vertical (P < 0.01) flex for pigs fed tallow.ConclusionIn conclusion, feeding tallow to heavy weight pigs (150 kg) could improve belly firmness. Also, α-tocopherol did not improve shelf-life stability and γ-tocopherol could negatively affect subject and objective pork loin color.

scholarly journals The effects of enzyme and phosphate injections on the quality of beef semitendinosus

2005 ◽  
Vol 85 (3) ◽  
pp. 327-334 ◽  
Author(s):  
J. A. M. Janz ◽  
Z. Pietrasik ◽  
J. L. Aalhus ◽  
P. J. Shand
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Excessive Amount ◽  
Drip Loss ◽  
Injection Level ◽  
Injection Treatment ◽  
Enzyme Cocktail ◽  
Phosphate Injection ◽  
Modest Level

In light of palatability concerns with beef semitendinosus (ST), its resistance to tenderization by more conventional methods, and its large content of elastin, investigation into the efficacy of enzyme injection was undertaken. Pancreatin, an enzyme cocktail for cheese making, was chosen for its content of elastase, amongst other enzymes, making it a suitable choice for use in the ST. To compare with uninjected controls, samples were prepared to contain a conservative level (0.01% delivered) of pancreatin, salt/phosphate brine, or a combination of enzyme with brine, injected to 105 or 110% green weight. Injection treatment significantly affected several meat quality attributes, while injection level did not. Where water alone was used as the enzyme carrier for injection, an excessive amount of drip loss was observed, with no improvement in tenderness. Salt/phosphate improved brine retention, increased pH, and resulted in darker meat colour. A significant reduction in shear was observed following injection with the enzyme/brine combination, results indicating that ST tenderness can be improved by 9–15% with the modest level of pancreatin used in this injection treatment. Further investigation is recommended to evaluate the tenderization potential using higher enzyme levels, and to examine the safety and sensory aspects of pancreatin use. Key words: Enzyme, moisture enhancement, phosphate injection, elastase, beef semitendinosus

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.

scholarly journals The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Marta Chmiel ◽  
Lech Adamczak ◽  
Katarzyna Wrońska ◽  
Dorota Pietrzak ◽  
Tomasz Florowski
Keyword(s):  
Relative Humidity ◽  
Salt Content ◽  
Raw Material ◽  
Chemical Components ◽  
Drying Process ◽  
Final Yield ◽  
Drying Conditions ◽  
Drying Chamber ◽  
Selection Of

The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%). Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.

scholarly journals Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period

2017 ◽  
Author(s):  
Arun Das ◽  
Thulasiraman Parkunan
Keyword(s):  
High Temperature ◽  
Meat Quality ◽  
Protein Denaturation ◽  
Protein Solubility ◽  
Drip Loss ◽  
Summer Period ◽  
Large White ◽  
Shock Proteins ◽  
Glycolytic Rate

Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about 38°C. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p&lt;0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.

scholarly journals Kaempferitrin improves meat quality of broiler chickens

2013 ◽  
Vol 58 (No. 5) ◽  
pp. 227-231
Author(s):  
H.-B. Xiao ◽  
J. Fang ◽  
Z.-L. Sun
Keyword(s):  
Mrna Expression ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Breast Muscle ◽  
Drip Loss ◽  
Commercial Diet ◽  
Meat Colour

Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crude fat, breast muscle malondialdehyde level, and hepatic Angptl3 mRNA expression. The present results suggest that kaempferitrin improves meat quality by decreasing expression of Angptl3 in broiler chickens. &nbsp;

scholarly journals Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs

2020 ◽  
Vol 98 (4) ◽  
Author(s):  
Erin E Bryan ◽  
Brooke N Smith ◽  
Lauren T Honegger ◽  
Dustin D Boler ◽  
Ryan N Dilger ◽  
...  
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Experimental Unit ◽  
Respiratory Syndrome Virus ◽  
Drip Loss ◽  
Soy Isoflavone ◽  
Visual Color ◽  
Experimental Treatments ◽  
Belly Quality

Abstract The objective was to evaluate the effects of porcine reproductive and respiratory syndrome virus (PRRSV) infection and dietary soy isoflavone (ISF) supplementation on carcass cutability and meat quality of commercial pigs. Barrows (21 d of age) were randomly allotted to experimental treatments that were maintained throughout the study: noninfected pigs received an ISF-devoid control diet (CON, n = 22) and infected pigs received either the control diet (PRRSV–CON, n = 20) or that supplemented with total ISF in excess of 1,500 mg/kg (PRRSV–ISF, n = 25). Pigs were penned by treatment, with six pigs within a pen. Following a 7-d adaptation, weanling pigs were inoculated once intranasally with either a sham-control (phosphate buffered saline [PBS]) or live PRRSV (1 × 105 tissue culture infective dose [TCID]50/mL, strain NADC20). Pigs were maintained on experimental diets for 166 d after inoculation and then slaughtered (192 or 194 d of age; approximately 120 kg body weight [BW]). At 1-d postmortem, left sides were separated between the 10th and 11th rib for the determination of loin eye area (LEA), backfat (BF) thickness, and loin quality (ultimate pH, instrumental color, drip loss, visual color, marbling, and firmness). Loin chops were aged 14 d postmortem prior to Warner–Bratzler shear force (WBSF) determination. Belly width, length, thickness, and flop distance were determined. Data were analyzed as a one-way ANOVA with pig as the experimental unit. Carcass yield, LEA, BF, and estimated lean percentage did not differ (P &gt; 0.26) among treatments. Loins from CON pigs had increased ultimate pH (P = 0.01), reduced L* scores (P = 0.005) coupled with darker visual color scores (P = 0.004), were firmer (P &lt; 0.0001), and exhibited reduced drip loss (P = 0.01) compared with PRRSV–CON and PRRSV–ISF pigs. However, WBSF did not differ (P = 0.51) among treatments after 14 d of aging. Bellies from CON pigs were more firm compared with bellies from PRRSV–CON and ISF pigs (P &lt; 0.01). These data suggest PRRSV infection did not alter carcass characteristics but may have marginally reduced loin and belly quality. Supplementation with dietary soy isoflavones did nothing to mitigate the detrimental effects of PRRSV infection.

scholarly journals Comparison of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs

2010 ◽  
Vol 81 (4) ◽  
Author(s):  
L.C. Hoffman ◽  
P. Fisher
Keyword(s):  
South Africa ◽  
Meat Quality ◽  
Drip Loss ◽  
Western Cape ◽  
Post Mortem ◽  
Energy Reserves ◽  
Road Transportation ◽  
Large White ◽  
Ambient Temperatures

Information on the effect of road transportation conditions and lairage times on the meat quality of pork under South African conditions is very sparse. In this investigation, the effects of 2 road conditions (rough road with frequent stops -A; smooth road, few stops - B) and 2 lairage holding periods (2 h and 24 h) on the physical meat quality attributes of commercially produced pigs during summer (ambient temperatures >30 °C) in the Western Cape (South Africa) were investigated. Pig meat from pigs transported on a road that caused more stress (A), had lower pH45 (measured 45 min post mortem) values after 2 h lairage than pigs transported over a smoother road. Pigs B had a lower muscle pH24 (measured 24 h post mortem) than group A, indicating that they had more glycogen reserves available for post mortem glycolysis. Road conditions A were more stressful resulting in a higher incidence of PSE pork, as shown by the percentage drip loss and the L* values. When the lairage period was increased to 24 h prior to slaughter, pigs transported under road conditions A had time to replenish their energy reserves and thepH45, drip loss and L* values were within an acceptable range. However, pigs transported under road conditions B had lower pH45 and higher pH24 values, indicating that the lairage period was too long and that energy reserves were depleted in order to adapt to the stressful conditions. Results from this investigation indicate that improvement of the transport/road conditions will result in better pork quality.

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