scholarly journals Carcass Composition and Quality of Meat of Pulawska and Pulawska x PLW Crossbred Pigs Fed Rations with Naked Oats

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3342
Author(s):  
Anna Milczarek
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Carcass Composition ◽  
Daily Weight Gain ◽  
Longissimus Lumborum ◽  
Naked Oats ◽  
The Impact ◽  
Crossbred Pigs

The study aimed to determine the impact of a 60% inclusion of naked oats in feed rations for Pulawska pigs and Pulawska x Polish Large White (PLW) crossbreds on the fattening performance, carcass composition, and meat quality. It was demonstrated that—independent from their diet—Pulawska pigs showed a daily weight gain about 14.5% lower (p ≤ 0.05), with about 15% higher feed conversion rate. The experimental factors showed no impact on the dressing percentage, meatiness, and backfat thickness, except that the “eye” of the loin was significantly smaller (by 4.55 cm2) in Pulawska pigs. There was no interaction effect (diet/breed) for the pigs’ performance results and carcass composition. A 60% inclusion of naked oats in the pigs’ diet did not affect the weight of primal cuts in the right-side half-carcass. Compared to Pulawska pigs, crossbreds featured a significantly lower weight of bacon and ribs (by 1.17 kg) but a higher (p ≤ 0.05) weight of fillet (by 1.0 kg) and ham with shin (by 0.43 kg). The diet had no impact on the evaluated muscles, except a reduction (by 2.3 points) in colour lightness (L) of musculus semimembranosus in fattening pigs receiving feed rations with a 60% share of oats. Both muscles in Pulawska pigs showed significantly better (p ≤ 0.05) water-holding capacity and reduced colour lightness (L) in comparison to crossbred pigs. Moreover, the longissimus lumborum muscle of Pulawska pigs had a higher chroma (C) and a lower hue (H). The contents of essential nutrients in the evaluated muscles did not depend on the pigs’ diet and breed, except that a higher by 0.3% (p ≤ 0.05) intramuscular fat content was found in the longissimus lumborum muscle of Pulawska pigs. Neither of the experimental factors showed significant impact on the total saturated fatty acids (SFA) and total unsaturated fatty acids (UFA), or on neutral or hypocholesterolemic (DFA) and hypercholesterolemic fatty acids (OFA) in the evaluated muscles. The muscles of Pulawska x PLW pigs contained more (by 1.77% FA in the longissimus lumborum and 1.16% in the semimembranosus) polyunsaturated fatty acids (PUFA) than the muscles of the Pulawska breed (p ≤ 0.05). In addition, naked oats included in the pigs’ diet increased (p ≤ 0.05) the share of PUFA in intramuscular fat. The muscles of Pulawska pigs, in comparison to the muscles of crossbreds, showed a significantly improved ratio: by 66% and 69% in the longissimus lumborum and the semimembranosus muscles, respectively. To sum up, a 60% inclusion of naked oats is recommended in the rations of both Pulawska pigs and Pulawska x PLW crossbreds, since it allows satisfactory carcass composition and meat quality to be maintained. Pulawska pigs had worse productivity ratios but showed improved meat quality traits in terms of the n-6/n-3 ratio.

scholarly journals Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower Oil

2012 ◽  
Vol 12 (3) ◽  
pp. 433-443 ◽  
Author(s):  
Przemysław Wasilewski ◽  
Jerzy Nowachowicz ◽  
Grażyna Michalska ◽  
Tomasz Bucek ◽  
Brendan Lynch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Sunflower Oil ◽  
Unsaturated Fatty Acids ◽  
The Impact ◽  
Crossbred Pigs ◽  
Different Levels

Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower OilThe aim of the study was to investigate the impact of feeding pigs with different levels of conjugated linoleic acid (CLA) or sunflower oil (SFO) on the backfat fatty acid profile. The subjects of research were 60 crossbred gilts divided into 6 groups, which were fed different levels of conjugated linoleic acid or sunflower oil (0.5, 1.0 and 2.0%, respectively). All fatteners were kept and fed under standardized conditions. Animals were slaughtered at 95 kg of body weight. Fatty acid profile was determined in samples of backfat from each animal using gas chromatography. The significance of differences between groups was verified by Duncan's test. In the present study, a beneficial effect of adding CLA was that it reduced saturated fatty acids and increased unsaturated fatty acids in the adipose tissue (backfat) of pigs as compared to fatteners receiving SFO. The amount of monounsaturated fatty acids in the backfat decreased with increasing amounts of CLA or SFO. Modifying the fatty acid profile of pig backfat through addition of CLA or SFO would be beneficial to the health of consumers because relatively large amounts of fat pork, including backfat, are added to the sausages.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

scholarly journals Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais × Czech Fleckvieh (CH × CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P < 0.01), less protein (P < 0.01) and lighter meat (P < 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P < 0.01) and intramuscular fat (P < 0.01) and increased the content of hydroxyproline (P < 0.05). The CH bulls exhibited higher PUFA n-3 (P < 0.05) and lower MUFA (P < 0.05) compared to the CF, with the CH × CF being intermediate. The LCS diet enhanced the proportions of PUFA (P < 0.05) and PUFA n-3 (P < 0.001) and reduced MUFA (P < 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

scholarly journals Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

2013 ◽  
Vol 58 (No. 11) ◽  
pp. 497-511 ◽  
Author(s):  
D. Lisiak ◽  
E. Grześkowiak ◽  
K. Borzuta ◽  
S. Raj ◽  
P. Janiszewski ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Energy Content ◽  
Subcutaneous Fat ◽  
Fish Oils ◽  
Triceps Brachii ◽  
Large White ◽  
Animal Fats ◽  
Diet Supplements ◽  
Longissimus Lumborum

The study was conducted on 32 hybrids of (Polish Large White × Danish Landrace) × Duroc breeds fed similar energy content feed, however differing in fat diet supplements. The animals were divided into four groups in which the following fat supplements were added to the feed: A – rapeseed and linseed oils, B – rapeseed and fish oils + swine fat, C – linseed and fish oils, D – rapeseed and linseed oils + lard. The carcass slaughter value was estimated and physicochemical and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) muscles were determined. The content of fatty acids in the subcutaneous fat of the loin as well as in the raw LL and TB muscles was estimated as well. It was shown that there were no significant differences in the range of slaughter value traits and meat quality between the groups. However, it was found that different kinds of supplemented fat had a different effect on the content of the polyunsaturated fatty acids in the backfat and in the raw LL muscle. The lowest level of fatty acids characterized the group of pigs fed with supplements consisting of rapeseed and fish oils + lard. The highest values were detected among fatteners supplemented with linseed. The kind of supplemented fat affected the changes in the level of PUFA n-3 fatty acids, especially the linolenic acid C18:3 in backfat. The n-6/n-3 ratio in pigs fed with a greater share of linseed (C and D groups) was better (about 3) than in pigs which obtained a greater portion of rapeseed and fish oils (about 5.5). In both the muscles and fat of fatteners from groups B and C the DHA content was 2–3 times higher than in A and D groups. Higher EPA content was found in the TB muscle.  

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

scholarly journals 354 Dietary supplementation with fermented mixed feed improves growth performance and meat quality in finishing pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 123-123
Author(s):  
Lihong Hao ◽  
Zeqing lu
Keyword(s):  
Fatty Acids ◽  
Growth Performance ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Finishing Pigs ◽  
Antioxidant Ability ◽  
Mixed Feed ◽  
Muscle Area ◽  
Basic Diet

Abstract Two experiments were conducted to evaluate the effects of feeding fermented mixed feed (FMF) on performance, meat quality, muscle fatty acids profile and antioxidant ability in finishing pigs. In experiment 1, 225 finishing pigs were allocated into 3 dietary treatments. Pigs in 3 groups were fed a basic diet or basic diet supplemented with 4% and 8% of FMF. After 35 days of the experiment, growth performance was evaluated. In experiment 2, 600 pigs were distributed into 3 treatments, which were fed with a basic diet or basic diet supplemented with 5% and 10% of FMF. At the end of the experiment, 24 pigs were slaughtered for the determination. In experiment 1, feeding 8% FMF improved (P < 0.05) ADG and decreased (P < 0.05) F/G compared with CON. In experiment 2, compared with CON, dietary supplementation with 10% FMF decreased (P < 0.05) F/G. Moreover, the ADFI and ADG were tended to be higher in pigs fed the FMF diet. Feeding 10% FMF increased (P < 0.05) loin muscle area, a* value, marbling score, intramuscular fat (IMF), and inosine acid (IMP) and decreased (P < 0.05) drip loss and shear force of longissimus thoracis (LT) muscle. The percentages of C18:1ω-9c, C18:2ω-6c, and C20:4ω-6c in LT muscle were increased (P < 0.05) in pigs fed 10 % FMF diet. Furthermore, greater (P < 0.05) SOD and GSH-Px activities were observed in 10 % FMF group in serum and LT muscle of pigs. Collectively, the present study suggested that dietary FMF supplementation improved the growth performance, meat quality parameters, unsaturated fatty acids proportions, and antioxidant ability.

scholarly journals Genetic parameters of meat quality, carcass composition, and growth traits in commercial swine

2019 ◽  
Vol 97 (9) ◽  
pp. 3669-3683 ◽  
Author(s):  
Piush Khanal ◽  
Christian Maltecca ◽  
Clint Schwab ◽  
Kent Gray ◽  
Francesco Tiezzi
Keyword(s):  
Meat Quality ◽  
Fixed Effects ◽  
Growth Traits ◽  
Genetic Correlations ◽  
Genetic Effect ◽  
Carcass Composition ◽  
Additive Genetic Effect ◽  
Yield Traits ◽  
Data Set ◽  
Crossbred Pigs

Abstract Swine industry breeding goals are mostly directed towards meat quality and carcass traits due to their high economic value. Yet, studies on meat quality and carcass traits including both phenotypic and genotypic information remain limited, particularly in commercial crossbred swine. The objectives of this study were to estimate the heritabilities for different carcass composition traits and meat quality traits and to estimate the genetic and phenotypic correlations between meat quality, carcass composition, and growth traits in 2 large commercial swine populations: The Maschhoffs LLC (TML) and Smithfield Premium Genetics (SPG), using genotypes and phenotypes data. The TML data set consists of 1,254 crossbred pigs genotyped with 60K SNP chip and phenotyped for meat quality, carcass composition, and growth traits. The SPG population included over 35,000 crossbred pigs phenotyped for meat quality, carcass composition, and growth traits. For TML data sets, the model included fixed effects of dam line, contemporary group (CG), gender, as well as random additive genetic effect and pen nested within CG. For the SPG data set, fixed effects included parity, gender, and CG, as well as random additive genetic effect and harvest group. Analyses were conducted using BLUPF90 suite of programs. Univariate and bivariate analyses were implemented to estimate heritabilities and correlations among traits. Primal yield traits were uniquely created in this study. Heritabilities [high posterior density interval] of meat quality traits ranged from 0.08 [0.03, 0.16] for pH and 0.08 [0.03, 0.1] for Minolta b* to 0.27 [0.22, 0.32] for marbling score, except intramuscular fat with the highest estimate of 0.52 [0.40, 0.62]. Heritabilities of primal yield traits were higher than that of primal weight traits and ranged from 0.17 [0.13, 0.25] for butt yield to 0.45 [0.36, 0.55] for ham yield. The genetic correlations of meat quality and carcass composition traits with growth traits ranged from moderate to high in both directions. High genetic correlations were observed for male and female for all traits except pH. The genetic parameter estimates of this study indicate that a multitrait approach should be considered for selection programs aimed at meat quality and carcass composition in commercial swine populations.

Altered adipose tissue metabolism in offspring of dietary obese rat dams

2011 ◽  
Vol 121 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Nassira Batoul Benkalfat ◽  
Hafida Merzouk ◽  
Samira Bouanane ◽  
Sid-Ahmed Merzouk ◽  
Jérôme Bellenger ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Unsaturated Fatty Acids ◽  
Cafeteria Diet ◽  
High Fat ◽  
Adipose Tissue Metabolism ◽  
Tissue Metabolism ◽  
Obese Rats ◽  
Maternal Overnutrition ◽  
The Impact

To investigate further the mechanisms of developmental programming, we analysed the effects of maternal overnutrition and of postnatal high-fat feeding on adipose tissue metabolism in the offspring. Postnatal changes in serum adiponectin, leptin and TAG [triacylglycerol (triglyceride)] levels, adipose tissue TAGs, fatty acids and enzyme activities were determined in offspring of cafeteria-diet-fed dams during gestation and lactation, weaned on to standard chow or on to cafeteria diet. Obese rats showed higher adiposity (+35% to 85%) as well as a significant increase in serum glucose, insulin, leptin, adiponectin and TAG levels (P<0.01) and adipose tissue LPL (lipoprotein lipase) and GPDH (glycerol-3-phosphate dehydrogenase) activities (P<0.01), compared with control pups at weaning (day 21) and at adulthood (day 90). Adipose HSL (hormone-sensitive lipase) activity was increased only at day 90 (P<0.05), and FAS (fatty acid synthase) activity remained unchanged. The proportions of SFAs (saturated fatty acids) and MUFAs (mono-unsaturated fatty acids) and the Δ9-desaturation index were significantly increased (P<0.05), whereas PUFAs (polyunsaturated fatty acids) were decreased (P<0.01) in serum and adipose TAGs of obese pups compared with controls. The cafeteria diet at weaning induced more severe abnormalities in obese rats. In conclusion, maternal overnutrition induced permanent changes in adipose tissue metabolism of the offspring. These pre-existing alterations in offspring were worsened under a high-fat diet from weaning to adulthood. Consequently, adipose adipokines and enzymes could provide a potential therapeutic target, and new investigations in this field could constitute strategies to improve the impact of early-life overnutrition.

The effect of sex on some carcass and meat quality traits in Texel ewe and ram lambs

2012 ◽  
Vol 52 (7) ◽  
pp. 601 ◽  
Author(s):  
C. R. Craigie ◽  
N. R. Lambe ◽  
R. I. Richardson ◽  
W. Haresign ◽  
C. A. Maltin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Past Research ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Gender Effects ◽  
Fat Percentage ◽  
The Past ◽  
Ewe Lambs ◽  
Longissimus Lumborum ◽  
Ram Lambs

Much of the past research into gender effects on lamb meat quality has focussed on comparing ram lambs with castrated males, but more recent comparisons between ram and ewe lambs have yielded variable results. The objective of the current research was to compare meat quality parameters of M. longissimus lumborum (LL), and M. semimembranosus (SM) from pasture-fed Texel ram (n = 94) and ewe (n = 114) lambs slaughtered at an average age of 144 days in a commercial abattoir. After aging carcasses for between 7 and 9 days, LL and SM were significantly tougher (higher shear values) for ram compared with ewe lambs (P < 0.001). LL from rams had significantly lower intramuscular fat percentage, and higher moisture content than LL from ewes. Differences in LL intramuscular fat percentage or ultimate pH did not explain the sex effect on LL shear force when tested individually or together as additional covariates in the model. Ram SM was lighter in colour (higher L*) and had a higher cooking loss than that of ewes (P < 0.001). The correlations between some of the traits within and between muscles clearly differed between the sexes. Finishing ram lambs to the specifications used in this experiment resulted in meat with relatively minor, but statistically significant differences in quality relative to that from ewe lambs.

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