THE EFFECT OF SHACKLING ON PORK QUALITY FROM PIGS OF DIFFERENT GENOTYPES

Over a 3-yr period, two experiments were conducted on 465 pigs to evaluate the effect of genetic line and shackling on pork muscle quality. In exp. 1, 343 gilts and barrows of two stress-resistant genotypes (Lacombe and Yorkshire) were compared for 45 min pH and temperature (To), and ultimate meat quality. In exp. 2, 102 gilts and barrows of a stress-susceptible (Halothane+/+), a stress-resistant (Halothane−/−) and a heterozygous genotype (Halothane+/−), were compared for the same parameters. In both experiments, following electrical stunning (head to back; 400 V, 1.7 A), pigs were shackled by alternate hind legs for 3–4 min including bleeding time. Color, pH, percent drip loss, percent expressible juice, percent soluble protein, shear force measurements, as well as subjective evaluation of color and structure were performed for the midsection of the longissimus muscle. Results of exp. 1 showed that Lacombe pigs produced meat with significantly higher processing attributes (lower drip loss and expressible juice, higher soluble protein) and lower shear force values than Yorkshire pigs. Shackling had no significant effect on longissimus muscle quality. In exp. 2, genetic line had a significant effect on pork quality. Although shackling showed significant interaction with sex on 45-min measurements for pH and To, shackling was found to have little effect on ultimate meat quality. It was concluded that genotype had a major influence and shackling had a very minor influence on longissimus muscle quality. Key words: Pig, shackling, meat quality, stress susceptibility

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Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

10.21203/rs.3.rs-41425/v1 ◽

2020 ◽

Author(s):

Peiqiang Yuan ◽

Sen Lin ◽

Jiyong Peng ◽

Yunxia Li ◽

Yunhan Liu ◽

...

Keyword(s):

Meat Quality ◽

Protein Metabolism ◽

Shear Force ◽

Lipid Synthesis ◽

Short Chain Fatty Acids ◽

Pork Quality ◽

Fiber Types ◽

Drip Loss ◽

Lower Shear ◽

Nutritional Strategies

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

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VARIATION IN MEAT QUALITY AT THREE SITES ALONG THE LENGTH OF THE BEEF LONGISSIMUS MUSCLE

Canadian Journal of Animal Science ◽

10.4141/cjas90-084 ◽

1990 ◽

Vol 70 (2) ◽

pp. 707-710 ◽

Cited By ~ 12

Author(s):

C. GARIÉPY ◽

S. D. M. JONES ◽

W. M. ROBERTSON

Keyword(s):

Key Words ◽

Meat Quality ◽

Shear Force ◽

Lumbar Vertebra ◽

Quality Parameters ◽

Drip Loss ◽

Longissimus Muscle ◽

Muscle Ph ◽

The Right ◽

Quality Variation

Variation in meat quality parameters (pH, color, shear force, expressible juice, drip loss) for the longissimus muscle at three sites (site 1 = 4–7th ribs, site 2 = 8–12th ribs, site 3 = 13th rib - 5th lumbar vertebra) was investigated in the right carcass sides from 80 steers. Muscle pH was similar for all three sites at 45 min and at 24 h postmortem. At 6 d, muscle pH was higher (P < 0.05) at site 1 than site 3. Visually assessed color scores were similar (P > 0.05) for all three sites. Minor differences were found for expressible juice and drip loss across the three sites. It was concluded that apart from shear force, quality variation at the three sites along the longissimus muscle was minor. Key words: Beef, longissimus, meat quality variation

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41 Estimating the heritability of meat quality traits in turkeys

Journal of Animal Science ◽

10.1093/jas/skaa278.035 ◽

2020 ◽

Vol 98 (Supplement_4) ◽

pp. 18-19

Author(s):

Ryley J Vanderhout ◽

Michelle Yahiro ◽

Benjamin Wood ◽

Shai Barbut ◽

Jeff S Mohr ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Live Weight ◽

Drip Loss ◽

Quality Traits ◽

Breast Meat ◽

Meat Yield ◽

Meat Quality Traits ◽

White Striping ◽

Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

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Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

Animal Production Science ◽

10.1071/an17051 ◽

2018 ◽

Vol 58 (11) ◽

pp. 1976 ◽

Cited By ~ 1

Author(s):

Amalia Simonetti ◽

Andrea Rando ◽

Paola Di Gregorio ◽

Carmelisa Valluzzi ◽

Annamaria Perna ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Quality Characteristics ◽

Porcine Insulin ◽

Drip Loss ◽

Fat Percentage ◽

Promoter Regions ◽

Igf2 Gene ◽

Longissimus Lumborum ◽

L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

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83 Tenderness and cooking loss of beef loins

Journal of Animal Science ◽

10.1093/jas/skz053.060 ◽

2019 ◽

Vol 97 (Supplement_1) ◽

pp. 27-28 ◽

Cited By ~ 1

Author(s):

Robin G Coombs ◽

C R Richardon

Keyword(s):

Standard Deviation ◽

Meat Quality ◽

Shear Force ◽

Quality Attributes ◽

Grocery Store ◽

Cooking Loss ◽

Longissimus Muscle ◽

Internal Temperature ◽

Regional Area ◽

Resting Period

Abstract The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was cored for tenderness. Two sources of loins were evaluated: Akaushi breed, and from a commercial grocery store. Meat used consisted of Akaushi loins from 6 different animals (prime grade) and one select grade loin (control). The protocol involved dividing each loin into 6 (907-1134g) roasts, cooking at 104.40 C (to internal temperature of 73.90 C), measuring by weight the cooking loss of the roasts after a 30-minute resting period, and determining tenderness by Warner-Bratzler Shear Force (WBSF) (after overnight storage in a cooler). Cores were taken at 6 different locations of the roast, over the same regional area for WBSF determinations. The WBSF coring instrument used was provided. Tenderness of each loin was measured in 36 cores (n = 36). In overall tenderness, the control loin ranked third out of the seven loins and had the least amount of cooking loss. No differences were found in tenderness (P > 0.05). However, a difference was found in average cooking loss 181.44g ± 0.03 (control); 254.01g ± 0.03 (Akaushi) (P < 0.05). When observing tenderness consistency, the control loin had a somewhat larger standard deviation (1.38 vs 0.756) than the Akaushi loins.Loins used in this study showed variation in cooking loss, tenderness, and consistency between a commercial grocery store source and the Akaushi beef source. These data indicates that quality attributes of beef loins used in this study may be different in ways not related to grade.

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Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

Animal Production Science ◽

10.1071/an18161 ◽

2020 ◽

Vol 60 (7) ◽

pp. 967

Author(s):

E. C. Webb ◽

B. Agbeniga

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Shear Force ◽

Sarcomere Length ◽

Low Voltage ◽

Carcass Weight ◽

Drip Loss ◽

Early Application ◽

Early Stimulation ◽

Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P < 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

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The effect of transport density and gender on stress indicators and carcass and meat quality in pigs

Spanish Journal of Agricultural Research ◽

10.5424/sjar/2015133-6638 ◽

2015 ◽

Vol 13 (3) ◽

pp. e0606 ◽

Cited By ~ 6

Author(s):

Thuanny L. Pereira ◽

Anderson Corassa ◽

Cláudia M. Komiyama ◽

Cláudio V. Araújo ◽

Alessandra Kataoka

Keyword(s):

Lactate Dehydrogenase ◽

Meat Quality ◽

Pork Quality ◽

Drip Loss ◽

Finishing Pigs ◽

Blood Components ◽

Stress Indicators ◽

Ph Values ◽

And Gender

A total of 168 finishing pigs were used to investigate the effects of gender (barrows and gilts) and transport densities for slaughter (236, 251, and 275 kg/m²) on stress indicators and carcass and pork quality. The animals transported at 251 kg/m² (T251) presented cortisol values below those at 236 kg/m2 (T236), but no different from those at 275 kg/m2 (T275). The lactate dehydrogenase (LDH) values in pigs transported at T236 were the lowest. The blood components did not differ between T236 and T275. The pH values at 45 min (pH45) and at 24 h (pH24) postmortem were higher for pigs subjected to T236. However, the pH45 was higher at T251 than at T275, but pH24 was lower at T251 than at T275. The lightness values in the muscles of the pigs transported at T236 and T251 were higher than those at T275. Lower drip loss values were observed in the muscle of animals at T251. Carcasses of pigs at T236 contained more 1–5 cm lesions while those at T275 contained more 5–10 cmlesions in sections of loin. No significant effects of gender were found on the stress indicators, blood components, pH45, pH24, color, drip loss or carcass lesions in general. These results indicate that the pre-slaughter transport of pigs at densities of 251 kg/m² generates less physiological damage and smaller losses on carcass and pork quality irrespective of gender.

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The effects of feeding conjugated linoleic acid on subsequent pork quality

Canadian Journal of Animal Science ◽

10.4141/a98-070 ◽

1999 ◽

Vol 79 (1) ◽

pp. 45-51 ◽

Cited By ~ 84

Author(s):

M. E. R. Dugan ◽

J. L. Aalhus ◽

L. E. Jeremiah ◽

J. K. G. Kramer ◽

A. L. Schaefer

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Shear Force ◽

Detrimental Effect ◽

Intramuscular Fat ◽

Pork Quality ◽

Drip Loss ◽

Protein Levels ◽

Flavor Intensity ◽

Glycogen Utilization

Feeding conjugated linoleic acid (CLA) has recently been shown to repartition fat to lean in pigs. The present study was undertaken to determine if feeding CLA affects pork quality. Pigs were fed a cereal-based diet containing either 2% CLA or 2% sunflower oil. Fifty-four pigs (27 gilts and 27 barrows) were fed per diet, and diets were fed from 61.5 to 106 kg liveweight. Diet did not affect postmortem longissimus thoracis (LT) glycogen utilization, lactate accumulation, or pH decline. Conjugated linoleic acid fed pigs had slightly higher LT temperatures at 3 h postmortem (+1.15 °C; P < 0.05), but subsequent LT shear force, drip loss and soluble protein levels were unaffected. Diet did not affect subjective LT scores for structure or color, but objective color measurements indicated LT from CLA-fed pigs had slightly higher chroma (color saturation) values (+0.84; P < 0.05). Longissimus thoracis from CLA-fed pigs also had increased subjective marbling scores (P < 0.01) and increased petroleum-ether-extractable intramuscular fat (+22%; P < 0.01). Diet did not affect any measured palatability characteristic (initial and overall tenderness, juiciness, flavor desirability, flavor intensity, connective tissue amount, overall palatability; P > 0.05). Feeding 2% dietary CLA to pigs, therefore, shows some potential for improving pork composition by increasing intramuscular fat, while having no detrimental effect on pork quality. Key words: Swine, conjugated linoleic acid, pork quality

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Transcript variants of a region on SSC15 rich in QTLs associated with meat quality in pigs

Annals of Animal Science ◽

10.1515/aoas-2016-0095 ◽

2017 ◽

Vol 17 (3) ◽

pp. 703-715 ◽

Cited By ~ 4

Author(s):

Katarzyna Piórkowska ◽

Kacper Żukowski ◽

Tomasz Szmatoła ◽

Katarzyna Ropka-Molik ◽

Mirosław Tyra

Keyword(s):

Meat Quality ◽

Chromosome Region ◽

Variant Calling ◽

Longissimus Dorsi ◽

Pork Quality ◽

Drip Loss ◽

Gene Variants ◽

Rna Seq ◽

Transcriptome Profile ◽

High Effect

Abstract A high meat percentage in the porcine carcass has been achieved as a result of selection, but it has contributed to a deterioration of pork quality. The level of intramuscular fat has significantly declined, the pork has lost its tenderness and drip loss in meat has substantially increased, which has led to a deterioration of meat flavour and its technological suitability. The recovery of good pork quality could be supported by the development of genetic markers enabling faster breeding progress. This study presents a method by using RNA-seq data that identifies new variants for a chromosome region rich in QTLs for pork quality and selects gene candidates for these traits. This work included two pig breeds: the Polish Landrace (PL) and Puławska (PUL), which differ in meat quality and fat content. The transcriptome profile was estimated for semimembranosus and longissimus dorsi muscles. Into variant calling analysis, transcripts of both muscles encoded by genes located in a region between microsatellites SW964 and SW906 (43-135.9 Mbp) in SSC15 were included. In total, 439 transcripts were searched, 2,800 gene variants were identified and 6 mutations with a high effect belonging to the frameshift variants were found (ENSSSCG00000015976, ENSSSCG00000027516, WRN and XIRP2). Moreover, several interesting significant missense variants in PDLIM3, PLCD4 and SARAF genes were detected. These genes are recommended as candidates for meat quality; however they require further investigation in an association study.

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The Meat Quality and Sensory Characteristics of Turkish Native Sheep Genotypes

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i6.961-967.3497 ◽

2021 ◽

Vol 9 (6) ◽

pp. 961-967

Author(s):

Engin Yaralı

Keyword(s):

Fatty Acids ◽

Meat Quality ◽

Shear Force ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Cooking Loss ◽

Sensory Characteristics ◽

Longissimus Dorsi ◽

Drip Loss ◽

Muscle Types

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation.

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