Effect of the halothane genotype and stress on animal performance, carcass composition and meat quality of crossbred pigs

1998 ◽  
Vol 78 (3) ◽  
pp. 257-264 ◽  
Author(s):  
Serge A. Pommier ◽  
Candido Pomar ◽  
Daniel Godbout
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Carcass Composition ◽  
Longissimus Dorsi ◽  
Negative Effects ◽  
Gain Ratio ◽  
Management Schemes ◽  
Study Support ◽  
Crossbred Pigs

One hundred and twenty-eight pigs, progeny of Yorkshire–Landrace sows (NN genotype) sired by Duroc boars (Nn genotype) representing 64 gilts (32 and 32 NN) and 64 barrows (32 Nn and 32 NN) were slaughtered at 104 kg liveweight under two management schemes: stress (S) and not stressed (NS), at 105 kg average liveweight. Feed-to-gain ratio was significantly lower (1.9%) for Nn pigs compared to NN pigs (P < 0.05). The pH-45 of S and Nn pigs were lower than NS and NN pigs, respectively (P < 0.01). Carcass yields were greater for Nn pigs (0.5%) compared with NN pigs (P < 0.05) and S pigs displayed greater carcass yields than NS pigs (P < 0.001). Ultimate pH of the loin was lower for NS pigs compared with S pigs (P < 0.05). Longissimus dorsi CIE L values were greater for Nn pigs than for NN pigs (P < 0.05) and percent water exudate from muscle of Nn pigs was greater (38%) than for muscle of NN pigs (P < 0.001). Carcasses from Nn pigs had 2.3% more lean than carcasses from NN pigs (P < 0.05). Results of this study support previously published reports on the effects of the halothane gene and demonstrate that the advantages observed on carcass composition must be weighed against the negative effects on meat quality. Key words: Swine, carcass composition, meat quality, halothane gene, stress.

Factors influencing the welfare and carcass and meat quality of pigs 2. Mixing unfamiliar pigs

1989 ◽  
Vol 49 (3) ◽  
pp. 517-521 ◽  
Author(s):  
H. J. Guise ◽  
R. H. C. Penny
Keyword(s):  
Meat Quality ◽  
Social Groups ◽  
Longissimus Dorsi ◽  
Factors Influencing ◽  
Fibre Optic Probe ◽  
Movement System ◽  
Optic Probe ◽  
Crossbred Pigs ◽  
The Ideal

ABSTRACTMixing pigs from different social groups is known to cause turmoil which often results in skin lacerations as well as dark, firm and dry meat. Nine hundred and sixty commercial crossbred pigs were used for this experiment, divided into eight consignments. Within each consignment the pigs were divided into groups of about 15. The pigs in each group had coexisted for at least 6 weeks prior to slaughter. Thirty min before loading for slaughter, groups of pigs were either mixed with unfamiliar pigs or not mixed. Similarly, on arrival at the abattoir, groups of pigs were either mixed or not mixed. Hence there were four possible treatment combinations: pigs mixed with unfamiliar animals at loading, mixed at unloading, mixed at both points, or pigs which had remained in their social groups for at least 6 weeks prior to slaughter. Carcasses were dressed according to normal practice. After 20 h in the chiller room carcasses were assessed for skin blemish and fibre optic probe (FOP) values were measured in the longissimus dorsi muscle. Mixing pigs at either loading or unloading, or at both points, had no significant effect on the FOP value, but it did have a significant effect on the frequency of skin blemish values. Skin blemish values increased due to mixing at the farm (+0·36, Meat and Livestock Commission scale) however mixing at both places did not have an additive effect. The results indicate that the ideal movement system might be to keep pigs in their farm pen social groups until the point of slaughter.

Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs

Meat Science ◽  
1991 ◽  
Vol 29 (1) ◽  
pp. 31-41 ◽  
Author(s):  
A. Suzuki ◽  
N. Kojima ◽  
Y. Ikeuchi ◽  
S. Ikarashi ◽  
N. Moriyama ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Composition ◽  
Crossbred Pigs

scholarly journals Maternal nutrition and meat quality of progeny

2021 ◽  
Author(s):  
Amanda D Blair ◽  
Erin Gubbels ◽  
Janna J Block ◽  
Kenneth C Olson ◽  
Judson Kyle Grubbs ◽  
...  
Keyword(s):  
Meat Quality ◽  
Fetal Development ◽  
Maternal Nutrition ◽  
Carcass Composition ◽  
Negative Effects ◽  
Environmental Event ◽  
Long Duration ◽  
Metabolic Systems ◽  
Duration Of Pregnancy

The concept of fetal programming is based on the idea that nutritional status and environmental conditions encountered by the dam during pregnancy can have lifetime impacts on her offspring.&nbsp;&nbsp;These changes in the gestational environment have been shown to influence fetal development and subsequent growth performance, carcass composition, and meat quality characteristics.&nbsp;Beef fetuses&nbsp;can be particularly prone to experiencing variations in the maternal environment during development due to a relatively long duration of pregnancy that can expose the dam to environmental temperature stress and seasonal conditions that compromise feed quality or quantity.&nbsp;&nbsp;If feed is limited or forage conditions are poor a maternal deficiency in protein and/or energy can occur as well as fluctuations in body condition of the dam.&nbsp;&nbsp;As a result, the fetus may receive inadequate levels of nutrients, potentially altering fetal development.&nbsp;&nbsp;There are critical windows of development during each stage of gestation in which various tissues, organs and metabolic systems may be impacted.&nbsp;&nbsp;Skeletal muscle and adipose tissue are particularly vulnerable to alterations in the gestational environment due to their low priority for nutrients relative to vital organs and systems during development.&nbsp;&nbsp;The timing and severity of the environmental event or stressor as well as the ability of the dam to buffer negative effects to the fetus will dictate the developmental response.&nbsp;&nbsp;Much of the current research is focused on the influence of specific nutrients and timing of nutritional treatments on offspring carcass composition and meat quality, with the goal of informing strategies that will ultimately allow for the use of maternal nutritional management as a tool to optimize performance and meat quality of offspring.

scholarly journals Resource-Efficient Classification and Early Predictions of Carcass Composition in Fattening Pigs by Means of Ultrasound Examinations

Agriculture ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 222 ◽  
Author(s):  
Bernd Reckels ◽  
Richard Hölscher ◽  
Cornelia Schwennen ◽  
Alexandra Lengling ◽  
Ute Stegemann ◽  
...  
Keyword(s):  
Body Mass ◽  
Carcass Composition ◽  
Backfat Thickness ◽  
Individual Growth ◽  
Longissimus Dorsi ◽  
Carcass Quality ◽  
Negative Effects ◽  
Fattening Pigs

The development of the backfat thickness of fattening pigs in relation to their weight allows first conclusions to be drawn concerning the efficiency of individual growth and classification of the carcass. The hypothesis was that, firstly, via measurement of backfat thickness and muscle diameter, their ratio and the quality of the carcass can be predicted and that, secondly, using resource-efficient and sustainable feeding has no negative effects on the carcass. Over a 70-day period, ultrasound examinations of backfat and musculus longissimus dorsi were performed in a pen with sorting gates and automatic body mass recordings every two weeks on 121 animals of the same age, starting at approximately 50 kg. Data were subdivided into four groups for each measurement time. There was weak (Examination 1: r = −0.28164; p = 0.0018) but steadily increasing correlation (Examination 5: r = −0.60657; p ≤ 0.0001) between the backfat/muscle ratio and the carcass quality. In all four groups, significant differences in the diameter of the M. longissimus dorsi (“light fat (LF) = 3.29 cm; “light lean (LL)” = 3.62 cm; “heavy fat (HF)” = 3.69 cm; “heavy lean (HL)” = 3.93 cm) and in backfat thickness (LF = 0.44 cm; LL = 0.38 cm; HF= 0.47 cm; HL= 0.39 cm) could be shown during the first examination.

scholarly journals PSII-22 Comparison of the meat quality traits of crossbred pigs and the Large Black pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 241-242
Author(s):  
Yongjie Wang ◽  
Keshari Thakali ◽  
Sarah Shelby ◽  
Jason Apple ◽  
Yan Huang
Keyword(s):  
Meat Quality ◽  
Genomic Diversity ◽  
Longissimus Dorsi ◽  
Rna Seq ◽  
Longissimus Dorsi Muscle ◽  
A Value ◽  
Dorsi Muscle ◽  
Body Weights ◽  
C Value ◽  
Crossbred Pigs

Abstract The purpose of this study was to compare the meat quality and genomic differences between cross-bred commercial pig (CP) and domestic Large Black pig (BP). Seven cross-bred commercial pigs and eight British Large Black pigs were assigned to CP group and BP group, with initial mean body weights of 18.82±1.412 kg for CP group and 23.31±1.935 kg for BP group, P = 0.061, and fed ad libitum. The final BW of the CP at d101 was similar to the BP (130.0±8.16 kg vs. 121.1±2.80 kg, P = 0.132). However, the BP group took 108 days to reach the final BW. The ADG in the CP was higher than BP (1.102±0.0599 kg vs. 0.905±0.0138 kg, P = 0.003). The hot carcass weight of CP was higher (P &lt; 0.01) than BP, but the backfat of BP was higher (P &lt; 0.01) than CP. The a* value of CP was higher (P &lt; 0.05) than BP, and the c* value of CP was tended to be higher (P &lt; 0.10) than BP. However, the h value of BP was higher (P &lt; 0.05) than CP. The longissimus dorsi muscle fat content of BP was higher (P &lt; 0.05) than CP. For the fatty acid composition, the SFA and MUFA of BP were higher (P &lt; 0.05) than CP, but the PUFA of CP was higher (P &lt; 0.05) than BP. The metmyoglobin content of CP was tended to be higher (P &lt; 0.10) than BP. For the meat metabolism, the oxygen consumption of longissimus dorsi muscle of BP was higher (P &lt; 0.01) than CP. The RNA-Seq data showed that the expression of the genes related to lipid metabolism is higher in BP (fold change &gt; 3, P &lt; 0.05). To conclude, BP has higher meat quality, while CP has its advantages in growth performance. And the differences between these two breeds may due to the genomic diversity.

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.

Carcass composition and meat quality of kids fed sunflower oil supplemented diet

2001 ◽  
Vol 42 (3) ◽  
pp. 217-225 ◽  
Author(s):  
P Marinova ◽  
V Banskalieva ◽  
S Alexandrov ◽  
V Tzvetkova ◽  
H Stanchev
Keyword(s):  
Meat Quality ◽  
Sunflower Oil ◽  
Carcass Composition

An evaluation of beef carcass quality 1. The influence of cereal feeding on the growth and carcass quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 215-227 ◽  
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Carcass Composition ◽  
Factorial Experiment ◽  
Carcass Quality ◽  
Grazing Cattle ◽  
Weight Gains ◽  
Second Period ◽  
Tasting Panel

SUMMARYTwenty-four Friesian steers, initially 5 months of age, were involved in a 2 × 2 factorial experiment which spanned grazing and silage feeding periods of 22 weeks' duration. In the first period, cattle were stocked at a uniformly high density, with half of the group being fed 1·25 kg/head per day of supplementary barley. In the second period, the cattle were subdivided into four groups and fed varying levels of barley with silage. Finally all the animals received 3·65 kg/head per day of barley. Replicates of the four treatments were slaughtered at random after 5 to 11 weeks on this treatment. Whilst supplementary cereal feeding significantly increased the live-weight gains of steers at grass by 11%, this live-weight advantage was offset by their slower gains in the final weeks before slaughter. Feeding cereals to grazing cattle had little effect on carcass composition or the proportions of carcass joints, but their beef was considered, by a tasting panel, to be more tender than the meat from the control steers.Increasing the level of barley fed with silage only increased live-weight gains by 2%, and had little effect on carcass or meat quality.

The effect of carcass weight and sex on carcass composition and meat quality of “Cordeiro Mirandês”—Protected designation of origin lambs

2015 ◽  
Vol 130 ◽  
pp. 136-140 ◽  
Author(s):  
V.A.C. Santos ◽  
A. Cabo ◽  
P. Raposo ◽  
J.A. Silva ◽  
J.M.T. Azevedo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Protected Designation Of Origin

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

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