Distribution of intramuscular fat content and marbling within the longissimus muscle of pigs

2004 ◽  
Vol 84 (1) ◽  
pp. 57-61 ◽  
Author(s):  
L. Faucitano ◽  
J. Rivest ◽  
J. P. Daigle ◽  
J. Lévesque ◽  
C. Gariepy
Keyword(s):  
Lumbar Vertebra ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Anatomical Location ◽  
Lumbar Region ◽  
Longissimus Muscle ◽  
Thoracic Region ◽  
Marbling Score ◽  
Imf Content ◽  
Intramuscular Fat Content

A better knowledge of intramuscular fat (IMF) content distribution would allow the identification of a predictive site on the longissimus muscle to assess the total IMF content. For this purpose, 50 commercial crossbred pigs of both genders were selected live with ultrasound equipment at the 3rd/4th last rib in order to provide backfat differences varying from 10 to 34.7 mm. Left longissimus muscles were deboned and sliced every 2 cm from the posterior (3rd last lumbar vertebra) to the anterior (5th thoracic rib) end. In all, 14 locations on the longissimus muscle were established and labeled as T5-T14 (thoracic region) and L1-L4 (lumbar region). The slices were used for subjective marbling evaluation and for intramuscular fat content (IMF) measurement. The results showed that total IMF content and marbling scores were correlated (r = 0.86) and followed a similar pattern, with highest values being obtained in the middle section of the thoracic region and in the middle-caudal section of the lumbar area. In addition, both IMF content and marbling scores were anatomical location dependant. Gender did not affect IMF content, but influenced marbling score, castrates being more marbled (score: 2.77 vs. 2.35) than females. The IMF content (R2: 0.94–0.95) and marbling score (R2: 0.7–-0.81) were the best predictors of mean IMF when measured at or near the grading site (3rd/4th last rib). Key words: Pork, intramuscular fat, marbling score, longissimus muscle, within muscle variation

scholarly journals Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

2006 ◽  
Vol 49 (4) ◽  
pp. 315-328 ◽  
Author(s):  
D. Dannenberger ◽  
K. Nuernberg ◽  
G. Nuernberg ◽  
K. Ender
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Feeding System ◽  
Holstein Bulls ◽  
Genetic And Environmental Factors ◽  
Intramuscular Fat Content

Abstract. Many factors affect ruminant carcass and meat quality, and among the genetic and environmental factors, feeding plays an important role in the determination of quality. In a large study, sixty-four German Holstein and German Simmental bulls were randomly allocated to either an indoor concentrate feeding system or periods of pasture feeding following by a finishing period. During this period the animals got a concentrate containing linseed to improve the meat quality for the consumer and enhance the contents of beneficial fatty acids in beef. German Simmental bulls grew faster in both feeding groups (concentrate and grass-based) compared to German Holstein bulls. Because of that significantly more days of fattening were necessary to reach the slaughter weight of 620 kg. The feeding system did not affect the carcass weights of both breeds. The results of cutting according to the regulations of the Deutsche Landwirtschaftsgesellschaft (DLG-Schnittführung für die Zerlegung der Schlachtkörper von Rind, Kalb, Schwein und Schaf) showed diet effects for different cuts. Pasture feeding significantly decreased the weights of flank, flat ribs and brisket of both breeds. The intramuscular fat content of longissimus muscle was affected by the diet in the case of German Simmental bulls, only. The intramuscular fat content of longissimus muscle of pasture-fed German Simmental bulls was decreased to 1.5 % compared with concentrate-fed bulls (2.6 %). No diet effect was found in the intramuscular fat content of longissimus muscle of German Holstein bulls. The colour investigations of both muscles (longissimus and semitendinosus) showed that the beef produced by pasture feeding is darker. The Warner- Bratzler shear force values (WBSF) of pasture fed bulls were significantly higher compared to the concentrate fed bulls. Pasture feeding resulted in a significant increase in the concentration of n-3 fatty acids up to a factor of 2.8 in longissimus muscle of bulls compared with the concentrate feeding system.

Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs

2007 ◽  
Vol 87 (3) ◽  
pp. 303-306 ◽  
Author(s):  
Y. Hyun ◽  
J. D. Kim ◽  
M. Ellis ◽  
B. A. Peterson ◽  
D. H. Baker ◽  
...  
Keyword(s):  
Growth Performance ◽  
Key Words ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Finishing Pigs ◽  
High Lysine ◽  
Intramuscular Fat Content

Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intra muscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %). Key words: Lysine, leucine, growth performance, carcass and meat quality

Predicting Intramuscular Fat Content in Pork and Beef by near Infrared Spectroscopy

2005 ◽  
Vol 13 (2) ◽  
pp. 77-85 ◽  
Author(s):  
M. Prevolnik ◽  
M. Čandek-Potokar ◽  
D. Škorjanc ◽  
Š. Velikonja-Bolta ◽  
M. Škrlep ◽  
...  
Keyword(s):  
Near Infrared ◽  
Cross Validation ◽  
Nir Spectroscopy ◽  
Soxhlet Extraction ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Prediction Ability ◽  
Imf Content ◽  
Intramuscular Fat Content

Prediction ability of near infrared (NIR) spectroscopy for intramuscular fat content (IMF) determination was studied. The material comprised 126 muscle samples; 46 pig longissimus dorsi and semitendinosus and 34 beef longissimus dorsi muscle samples. The IMF content was chemically determined in duplicate using two different chemical methods; fat extraction according to Folch et al. and Soxhlet extraction with hydrolysis according to SIST ISO 1443. Folch extraction underestimated IMF content compared to Soxhlet extraction with hydrolysis (-0.32%, P < 0.0001). Similar repeatability was obtained for Folch and Soxhlet extraction with hydrolysis (0.17% and 0.18%, respectively, P < 0.0001). Sample spectra were scanned from 400–2500 nm by the NIR Systems model 6500 spectrophotometer (Silver Spring, MD, USA) and analysed by WinISI II on minced and intact (pork only) samples. Modified partial least squares regression was used to develop models and to obtain calibration statistics: coefficient of determination in calibration( R2 C) and cross-validation ( R2 CV) and standard error in calibration ( SEC) and cross-validation ( SECV). We prepared different models (for a single muscle/common, by applying NIR spectrum or the whole spectrum, on intact and minced samples). Obtained models proved the remarkable prediction ability of NIR spectroscopy to determine IMF content ( R2 CV between 0.84 and 0.99; SECV between 0.14% and 0.53%) and confirms the potential of NIR spectroscopy to replace laborious chemical procedures. Regarding the factors studied, calibrations were less accurate for intact than for minced samples; the use of an NIR spectrum compared to the whole spectrum had no important effect on the prediction ability. According to calibration statistics, the prediction using a common equation for several muscles seems more reliable than the equations within the muscle, but the latter showed lower bias.

scholarly journals Effect of Expressions and SNPs of Candidate Genes on Intramuscular Fat Content in Qinchuan Cattle

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1370
Author(s):  
Yaxing Li ◽  
Gong Cheng ◽  
Takahisa Yamada ◽  
Jianfeng Liu ◽  
Linsen Zan ◽  
...  
Keyword(s):  
Molecular Marker ◽  
Intramuscular Fat ◽  
Longissimus Muscle ◽  
Nucleotide Polymorphisms ◽  
Qinchuan Cattle ◽  
Single Nucleotide ◽  
Association Analyses ◽  
Expression Levels ◽  
Imf Content ◽  
Intramuscular Fat Content

Marbling is characterized by the amount and distribution of intramuscular fat (IMF). The AKIRIN2, TTN, EDG1, and MYBPC1 genes are well-known marbling-related genes, which were first identified in Japanese Black beef cattle. The objectives of this study were to analyze the correlation of the expression levels of these genes in the longissimus muscle (LM) with IMF content, and the associations between the single nucleotide polymorphisms (SNPs) in these genes and IMF content in Chinese Qinchuan cattle (n = 350). The association analyses showed that the g.42041062G>T SNP in the EDG1 gene was significantly associated with IMF content in Qinchuan (p < 0.05). Further, the expressions of the EDG1 and MYBPC1 were up-regulated (p < 0.05) in LM of Qinchuan cattle group with low IMF content. Down-regulations of the AKIRIN2 and TTN genes (p < 0.05 and p < 0.01, respectively) were observed in the Qinchuan cattle group with high IMF content. These results suggest possible effects of the expression levels of selected genes on IMF content in the LM, and the g.42041062G>T SNP in the EDG1 gene might be useful as a molecular marker for IMF content in Qinchuan.

The influence of short-term feeding of amino acid-deficient diets and high dietary leucine levels on the intramuscular fat content of pig muscle

1996 ◽  
Vol 63 (3) ◽  
pp. 517-522 ◽  
Author(s):  
F. Cisneros ◽  
M. Ellis ◽  
D. H. Baker ◽  
R. A. Easter ◽  
F. K. McKeith
Keyword(s):  
Amino Acid ◽  
Amino Acid Level ◽  
Lumbar Vertebra ◽  
Live Weight ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Short Term ◽  
Pig Muscle ◽  
Intramuscular Fat Content

AbstractThe objective of the study was to investigate the influence of amino acid-deficient diets and high dietary leucine levels offered for intervals of either 21 or 35 days pre-slaughter on the intramuscular fat content of pig muscle. Twenty-four hybrid gilts were offered individually ad libitum one of four diets that comprised combinations of amino acid levels (supplemented or deficient: 5·6 v. 4·0 g lysine per kg) and low or high leucine levels (10·3 v. 30·3 g leucine per kg). Live weights at the start of the study were 74·5 and 87·0 kg for pigs on the 35- and 21-day feeding regimens, respectively. There were no significant effects of dietary amino acid level, leucine level, or feeding interval on food intake, daily live-weight gain or food efficiency. Pigs given the amino acid-deficient diets had lower killing-out proportions (736 v. 747 (s.e. 3·4) g/kg; P < 0·05) and longissimus dorsi muscle areas (32·6 v. 35·7 (s.e. 0·71) cm2, P < 0·01) than those given amino acid-supplemented diets. Subjective score for longissimus dorsi colour indicated that pigs on the high leucine diet had darker muscle than those on the low leucine diet. Intramuscular fat contents of the longissimus dors i muscle at the Wth/llth rib and the 3rd/4th lumbar vertebra and of the semimembranosu s muscle were increased by 19, 18 and 18 g/kg, respectively (P < 0·05), for pigs given amino acid-deficient compared with those given amino acid-supplemented diets. Dietary leucine level had no significant effect on intramuscular fat level. Pigs given the diets for 35, compared with 21, days had higher fat levels in the semimembranosu s muscle (52 v. 30 (s.e. 5·2) g/kg; P < 0·01) but not in the other two muscle locations studied. This study suggests that relatively short-term feeding of amino acid-deficient diets can produce substantial increases in intramuscular fat levels.

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