Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen

The diversity of breeds is an important factor influencing carcass and meat quality traits that are also associated with other different effects. The objective of this study was to investigate the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. After 60 kg weight, half of the animals from both breeds were fed a restricted diet of approximately 82% of average ad libitum feeding intake, and the other half of pigs were further fed ad libitum to the end of the experiment. Feed restriction during the finishing phase decreased daily gain and weight of pigs at slaughter, and backfat thickness at the tenth rib (p ˂ 0.001, p ˂ 0.01, and p ˂ 0.05, respectively). Lithuanian White pigs demonstrated higher (p ˂ 0.001) growth rate, live body weight at slaughter and carcass weight, and had a higher (p ˂ 0.01) length of carcass and loin area and lower (p ˂ 0.05) backfat thickness at the last rib and at two points at the lumbar area compared with Lithuanian Indigenous Wattle pigs. The semimembranosus muscle of Lithuanian White pigs had relatively (8.1%) lower (p ˂ 0.001) proportions of saturated and 41.2% higher (p ˂ 0.001) proportions of polyunsaturated fatty acids compared with the pigs of the Lithuanian Indigenous Wattle breed, whereas in the longissimus muscle and subcutaneous tissue, the breed only affected the n-6/n-3 ratio (p ˂ 0.01 and p ˂ 0.001, respectively). Gender showed an effect on saturated fatty acids in all the studied tissues, however, the effects on polyunsaturated fatty acids were found in the semimembranosus muscle and subcutaneous tissue (p ˂ 0.05 and p ˂ 0.001) and the effects on monounsaturated fatty acids was found only in the semimembranosus muscle (p ˂ 0.01). These differences in the fatty acid composition of the semimembranosus muscle and subcutaneous tissue of females exhibited more favorable lipid quality indices compared with castrated males (p ˂ 0.001). The semimembranosus muscle of Lithuanian White pigs also showed more favorable lipid quality indices in relation to healthy nutrition compared with Lithuanian Indigenous Wattle pigs (p ˂ 0.001). This study is one of the steps toward the development and utilization of endangered breeds. The obtained information can be used to increase choice in pork production and consumption, and provides new insights for research into the conservation of local breeds.

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Effect of Breed on the Level of the Nutritional and Health-Promoting Quality of Semimembranosus Muscle in Purebred and Crossbred Bulls

Animals ◽

10.3390/ani10101822 ◽

2020 ◽

Vol 10 (10) ◽

pp. 1822

Author(s):

Paweł Solarczyk ◽

Marcin Gołębiewski ◽

Jan Slósarz ◽

Monika Łukasiewicz ◽

Tomasz Przysucha ◽

...

Keyword(s):

Fatty Acids ◽

Semimembranosus Muscle ◽

Holstein Friesian ◽

Health Promoting ◽

Health Quality ◽

Ad Libitum ◽

Fattening Period

Meat from commercial breed cattle are very often used to crossbreed with dairy breeds. The effect of heterosis is most evident when crossbreeds are genetically different from each other. Therefore, the aim of the study was to determine the influence of breed types on the nutritional and pro-health quality of beef. The experiment was conducted on 62 bulls from three breeds: Limousin, Polish Holstein-Friesian, and Polish Holstein-Friesian (PHF) × Limousin. During the fattening period, the animals were fed ad libitum using the same diet. Bulls were slaughtered at 21–23 months of age. The meat of PHF × Limousin hybrids was characterized by the lowest level of SFA and the highest content of n-3 PUFA fatty acids, carnosine, and α-tocopherol compared to the values obtained for the Polish Holstein-Friesian and Limousin breeds. In the case of PHF × Limousin hybrids, there was a 6% increase in n-3 PUFA, 21% in carnosine, and 66% in α-tocopherol compared to the Polish Holstein-Friesian breed. Commodity crossbreeding significantly improved the quality of beef analyzed in this study, resulting in similar or even better results than purebred cattle. This meant that beef from the hybrids with PHF was of the best nutritional and health-promoting quality.

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Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

World Rabbit Science ◽

10.4995/wrs.2016.4108 ◽

2016 ◽

Vol 24 (4) ◽

pp. 303 ◽

Cited By ~ 3

Author(s):

S. Mattioli ◽

M. Martino ◽

S. Ruggeri ◽

V. Roscini ◽

L. Moscati ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Meat Quality ◽

Essential Fatty Acids ◽

Quality Parameters ◽

Oxidative Status ◽

Housing System ◽

Longissimus Lumborum

The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the in vivo oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of Longissimus lumborum muscle was lower (1.22 vs. 1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 vs. 6.82 µg/g of retinol, 719.2 vs. 683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.

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Immunocastration and its effects on carcass and meat traits of male pigs

Semina Ciências Agrárias ◽

10.5433/1679-0359.2018v39n6p2531 ◽

2018 ◽

Vol 39 (6) ◽

pp. 2531

Author(s):

Nayara Andreo ◽

Ana Maria Bridi ◽

Caio Abércio da Silva ◽

Louise Manha Peres ◽

Barbara De Lima Giangareli ◽

...

Keyword(s):

Meat Quality ◽

Correlation Coefficients ◽

Point Of View ◽

Backfat Thickness ◽

Carrier Protein ◽

Swine Farm ◽

Protein Conjugate ◽

Ad Libitum ◽

The Moment

To compose the experiment, 160 male Topgen pigs - 80 surgically castrated (treatment 1) and 80 immunocastrated (treatment 2) - were randomly selected from a commercial swine farm at the moment of slaughter. Surgical castration was performed when the animals were seven days of age and immunocastration was performed by administering two doses (2 mL each) of immunocastration vaccine (analogue of GnRF linked to a carrier protein, development of anti-GnRF antibodies, 200 mg of a GnRF-protein conjugate/mL) when they were 104 and 132 days of age. Animals from both treatments were maintained in masonry stalls, where they received water and ad libitum diet (the same feed for both groups). The animals were slaughtered at 160 days of age, and the length and width of the testicles of immunocastrated animals were evaluated, along with the degree and number of carcass lesions, carcass traits and meat quality of both treatments. The means of these measurements were calculated and compared by Student´s t-test. For the immunocastrated treatment, Pearson´s correlation coefficients were also calculated for testicle length and width with backfat thickness. Approximately 80% of the immunocastrated animals had testicle widths of 11 cm or less. Immunocastrated animals showed higher degrees of lesions, pH (initial and 8 hours), hue, muscle depth and loin eye area and lower brightness, redness, chroma and backfat thickness than the surgically castrated animals. The correlation between testicle length and width with backfat thickness was inverse. Immunocastration can be an alternative to improve the proportion of lean meat (longissimus thoracis) instead of fat (backfat thickness) leading to better carcass and meat quality, since fat has become undesirable from a nutritional point of view in swine.

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Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Foods ◽

10.3390/foods10020416 ◽

2021 ◽

Vol 10 (2) ◽

pp. 416

Author(s):

Francesca Biandolino ◽

Isabella Parlapiano ◽

Giuseppe Denti ◽

Veronica Di Nardo ◽

Ermelinda Prato

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Nutritional Quality ◽

Mytilus Galloprovincialis ◽

Saturated Fatty Acids ◽

Cooking Methods ◽

Fatty Acid Profiles ◽

Quality Indices ◽

Lipid Quality

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

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Effects of Polyunsaturated Fatty Acids Supplementation on the Meat Quality of Pigs: A Meta-Analysis

Frontiers in Nutrition ◽

10.3389/fnut.2021.746765 ◽

2021 ◽

Vol 8 ◽

Author(s):

Liyi Wang ◽

Yuqin Huang ◽

Yizhen Wang ◽

Tizhong Shan

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Growth Performance ◽

Meat Quality ◽

Meta Analysis ◽

Meat Color ◽

Pufa Supplementation ◽

Low Concentration ◽

Imf Content

Polyunsaturated fatty acids (PUFAs) supplementation has been widely discussed as a strategy for improving meat quality in pig production, but the effects are inconsistent. This meta-analysis was performed to comprehensively evaluate its effects on the meat quality and growth performance of pigs. We searched the PubMed and the Web of Science databases (articles published from January 1, 2000 to October 16, 2020) and compared PUFAs-supplemented diets with control diets. We identified 1,670 studies, of which 14 (with data for 752 pigs) were included in our meta-analysis. The subgroup analysis was classified as PUFA source [conjugated linoleic acid (CLA) or linseed], concentration (high or low concentration), and initial stage (growing or finishing pigs). Our analysis found that PUFA supplementation increased the intramuscular fat (IMF) content (WMD = 0.467%, 95% CI: 0.312–0.621, p < 0.001), decreased the meat color L* (WMD = −0.636, 95% CI: −1.225 to −0.047, p = 0.034), and pH 24 h (WMD = −0.021, 95% CI: −0.032 to −0.009, p < 0.001) but had no influence on drip loss, meat color a* and b*, pH 45 min, and growth performance. CLA supplementation improved IMF content (WMD = 0.542%, 95% CI: 0.343–0.741, p < 0.001) and reduced meat color b* (WMD = −0.194, 95% CI: −0.344 to −0.044, p = 0.011). Linseed supplementation increased IMF content (WMD = 0.307%, 95% CI: 0.047–0.566, p = 0.021), decreased meat color L* (WMD = −1.740, 95% CI: −3.267 to −0.213, p = 0.026), and pH 24 h (WMD = 0.034, 95% CI: −0.049 to −0.018, p < 0.001). We discovered an increase on the IMF content in both high and low concentration PUFA supplementation (WMD = 0.461%, 95% CI: −0.344 to −0.044, p < 0.001; WMD = 0.456%, 95% CI: 0.276–0.635, p < 0.001). Furthermore, we also found the effects of PUFA supplementation on meat color L* and pH 24 h are concentration- and stage-dependent. PUFA supplementation can improve the meat quality of pigs, which mainly emerges in greatly increasing IMF content.

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Effect of lipid-rich plant extract on the fatty acids composition and meat quality of Charolais × Friesian steers

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620002915x ◽

2009 ◽

Vol 2009 ◽

pp. 76-76

Author(s):

E J Kim ◽

N D Scollan ◽

R I Richardson ◽

K Gibson ◽

R Ball ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Meat Quality ◽

Acid Composition ◽

Plant Extract ◽

Fatty Acids Composition ◽

Dietary Polyunsaturated Fatty Acids

Nutrition has a major impact on the fatty acid composition of beef, despite high levels of biohydrogenation of dietary polyunsaturated fatty acids (PUFA) in the rumen (Scollan et al., 2006). The latter may be ameliorated by feeding rumen-protected lipid. Grass relative to concentrate feeding results in beef characterised by a higher content of n-3 PUFA and excellent colour shelf life. This study investigated the effects of including a PUFA-rich lucerne-based plant extract (PX) on the fatty acid composition and meat quality in beef.

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Effects of Polyunsaturated Fatty Acids Supplementation on The Meat Quality of Pigs: A Meta-Analysis

10.21203/rs.3.rs-130929/v1 ◽

2020 ◽

Author(s):

Liyi Wang ◽

Yuqin Huang ◽

Tizhong Shan

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Meat Quality ◽

Subgroup Analysis ◽

Fixed Effects ◽

Meta Analysis ◽

Meat Color ◽

Low Concentration ◽

Imf Content

Abstract Background: Polyunsaturated fatty acids (PUFAs) supplementation has been widely discussed as a strategy for improving meat quality in pig production but the effects are inconsistent. This meta-analysis was performed to comprehensively evaluate its effects on the meat quality including intramuscular fat (IMF) content, drip loss, meat color, pH 45min and pH 24h of pigs.Methods: We searched the PubMed and Web of Science databases (articles published from Jan 1st, 2000, and Oct 16th, 2020) and compared PUFAs-supplemented diets with control diets. We identified 1670 studies, of which 14 (with data for 752 pigs) were included in our meta-analysis. We used a random-effects model and a fixed-effects model to calculate the weighted mean differences (WMDs) and 95% confidence intervals (CIs). We used sensitivity and subgroup analysis to ensure the pooled estimates are robust. The subgroup analysis was classified as treatment (conjugated linoleic acid (CLA) or linseed), concentration (high or low concentration) and initial stage (growing and finishing pigs).Results: Our analysis found that PUFAs supplementation increased the IMF content (WMD= 0.467%, 95% CI: 0.312 to 0.621, P<0.001), decreased the meat color L* (WMD= -0.636, 95% CI: -1.225 to -0.047, P=0.034) and pH 24h (WMD= -0.021,95% CI: -0.032 to -0.009, P<0.001). CLA supplementation improved IMF content (WMD= 0.542%, 95% CI: 0.343 to 0.741, P<0.001) and reduced meat color b* (WMD= -0.194, 95% CI: -0.344 to -0.044, P=0.011). Linseed supplementation increased IMF content (WMD= 0.307%, 95% CI: 0.047 to 0.566, P=0.021), decreased meat color L*(WMD= -1.740, 95% CI: -3.267 to -0.213, P=0.026) and pH 24h (WMD= -0.034, 95% CI: -0.049 to -0.018, P<0.001). We discovered an increase on IMF content in both high and low concentration PUFAs supplementation (WMD= 0.461%, 95% CI: -0.344 to -0.044, P<0.001; WMD= 0.456%, 95% CI: 0.276 to 0.635, P<0.001). Besides, we also found the effects of PUFAs supplementation on meat color L* and pH 24h are concentration- and stage-dependent.Conclusions: PUFAs supplementation can improve meat quality of pigs which mainly emerge in greatly increasing IMF content.

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Carcass and meat quality of young Cika and Simmental bulls finished under similar conditions

Animal Production Science ◽

10.1071/an15745 ◽

2018 ◽

Vol 58 (5) ◽

pp. 950

Author(s):

Mojca Simčič ◽

Marko Čepon ◽

Silvester Žgur

Keyword(s):

Fatty Acids ◽

Growth Rate ◽

Polyunsaturated Fatty Acids ◽

Meat Quality ◽

Saturated Fatty Acids ◽

Lower Percentage ◽

Drip Loss ◽

Lower Weight ◽

Total Fat

Twenty indigenous Cika and 20 young Simmental bulls (slaughtered at 560–718 days) were finished on two diets (extensive vs semi-intensive). When fed similar rations, Cika bulls at a ‘suitable’ finished level, had a significantly higher dressing percentage (+2.5%), more total fat (+13.7%), a lower percentage of tendons (–22.7%) and bones (–7.7%), a higher lean meat to bones ratio (+8.1%) and a greater percentage of intramuscular fat (+45.9%) than the Simmental bulls. Their meat also had a significantly lower pH (–4.0%), higher redness (+13.74%), yellowness (+15.0%) and drip loss (after 2 days, +28.3%) and a more intense flavour (+6.1%). Cika fat contained higher proportions of saturated fatty acids (+6.86%) and less polyunsaturated fatty acids (–30.8%) than Simmental fat. However, it appears that the main difference between these two breeds were the slower growth rate of the Cika and their lower weight but greater age when a finished state was reached relative to the Simmental.

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The Effect of Feeding System on the Carcass Quality of Crossbred Lambs with Texel

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun202068010017 ◽

2020 ◽

Vol 68 (1) ◽

pp. 17-24

Author(s):

Angela Cividini ◽

Dušan Terčič ◽

Mojca Simčič

Keyword(s):

Growth Rate ◽

Meat Quality ◽

Carcass Quality ◽

Quality Traits ◽

Feeding System ◽

Ad Libitum ◽

Daily Gain ◽

Effect Of Feeding ◽

Carcass Cuts

The aim of this study was to estimate the effect of feeding system on the growth rate and carcass quality of crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs and to evaluate the effect of sex on these traits. The trial was conducted in nature according to the traditional rearing systems. The trial included 44 crossbred lambs, which were born and reared until the slaughter in three different flocks. In the age of 10 days suckled lambs were offered with ad libitum corresponding diets according to the feeding system. All lambs were slaughtered in seven consecutive days by the same procedure. The effect of feeding system significantly affected daily gain from birth to slaughter, EUROP carcass conformation and shoulder width. Likewise, the effect of sex significantly affected daily gain from birth to slaughter and internal fatness of carcasses. According to carcass cuts the feeding system significantly affected only the proportion of neck and leg. Considering meat quality traits, feeding system had a significant effect on the pH 45 and CIE a* values. In this study, we could speculate that more than the feeding system the growth and the carcass traits as well as meat traits were affected by the amount of the supplement.

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Performance, carcass traits and meat quality of lambs fed with different roughage:concentrate ratios associated with variable physically effective neutral detergent fibre content

The Journal of Agricultural Science ◽

10.1017/s0021859621000459 ◽

2021 ◽

pp. 1-11

Author(s):

L. de O. Queiroz ◽

A. M. Barbosa ◽

G. B. Mourão ◽

M. A. Fonseca ◽

L. F. B. Pinto ◽

...

Keyword(s):

Fatty Acids ◽

Particle Size ◽

Meat Quality ◽

Average Daily Gain ◽

Carcass Traits ◽

Faecal Excretion ◽

Neutral Detergent Fibre ◽

Fatty Acids Profile ◽

Colour Parameter

Abstract This study evaluated the effect of roughage:concentrate (R:C) ratio associated with a variable particle size of physically effective neutral detergent fibre (peNDF8) in the forage (Tifton-85 hay) on the performance, carcass traits and meat quality of lambs. Seventy-two 4-month-old, non-castrated Santa Ines male lambs (23.5 ± 2.32 kg BW) were distributed in a completely randomized design, in a 2 × 2 factorial arrangement [two peNDF8 hay particle sizes (13 and 6 mm) and two R:C ratios (700:300 and 500:500 g/kg DM total)]. DMI, DM, NFC and TDN digestibility's, N-intake and N-faecal excretion were affected by the R:C ratio (P < 0.05). However, the N-retained was not affected by the studied variables (P > 0.05). It was observed an interaction (P < 0.05) between the peNDF8 and R:C ratios for final BW, average daily gain (ADG), colour parameters and pH 24 h. The lower roughage ratio provided greater (P < 0.05) concentrations of C14:1, C16:1–cis9, C18:1–cis9, ΣMUFA, Σn–6:Σn–3 and hypocholesterolemic/hypercholesterolemic index, enzymatic activity Δ9desaturase-C16 and -C18. Lambs fed a lower roughage diet had improved performance and feed efficiency, however, presented reduced polyunsaturated fatty acids (PUFA) concentrations in the meat, especially Σn–3 family. Higher roughage diet and larger peNDF8 particle size improved the concentrations of PUFA while decreased Σn–6:Σn–3 ratio in meat. Larger peNDF8 particle size associated with higher roughage proportion, have reduced animal performance however, it increased protein concentration, a* and C* colour parameter without affecting fatty acids profile of Longissimus lumborum muscle.

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