Einfluss der Vatertierrasse auf die Verzehrsqualität von Schweinefleisch

Abstract. Title ofthe paper: Eating quality of pork in well-chosen crossbreds The aim of the investigation was to present the effects of selected sire lines on the sensory quality of pork. By using a constant dam line (Large White * German Landrace) six sire breeds were included Hampshire, Duroc, Pietrain-NN, Pietrain-nn, Hampshire * Pietrain-nn, Duroc * Hampshire). 18 gilts and 18 castrates of each terminal crossbred were fattened aecording to the guidelines ofthe progeny-testing. In the traits evaluating the Status of PSE (pH,, electrical conduetivity, colour, drip loss) the descendants ofthe Pietrain-nn boars clearly decrease. Regarding different characteristics for the loss during heating (cooking loss, grilling loss, Rendement Napole) Duroc and Pietrain-NN sires cause positive and Hampshire sires negative effects. With respect to sensory traits and intramuscular fat content the descendants of Pietrain-nn are the worst and those of Duroc are the best. The latter however provide, together with Duroc * Hampshire offspring, the fattest carcass.

Download Full-text

Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201866030701 ◽

2018 ◽

Vol 66 (3) ◽

pp. 701-705 ◽

Cited By ~ 1

Author(s):

Pavel Nevrkla ◽

Eva Václavková ◽

Pavel Horký ◽

Vendula Kamanová ◽

Zdeněk Hadaš ◽

...

Keyword(s):

Meat Quality ◽

Quality Parameters ◽

Meat Production ◽

Drip Loss ◽

Large White ◽

Hybrid Combination ◽

Native Breed ◽

Meat Content ◽

Intramuscular Fat Content

The objective of the performed experiment was to evaluate growth performance and selected carcass traits and meat quality parameters in pigs of a native Czech breed Prestice Black-Pied pig (PB) and a commercial hybrid (H) used for meat production. The observation included 40 pigs, 20 pigs of the native breed PB and 20 pigs of the hybrid combination. The PB piglets showed higher (P ≤ 0.05) birth weight than the H piglets. The lifetime weight gain was higher (P ≤ 0.01) in the H pigs than in the PB pigs. The results also showed higher (P ≤ 0.01) backfat thickness in the PB breed than in the H pigs. Lean meat content was higher (P ≤ 0.01) in the hybrid pigs than in the PB breed. Higher (P ≤ 0.01) values of intramuscular fat content were found in the PB pigs than in the H pigs. Drip loss value was higher (P ≤ 0.01) in the H pigs by 1.3 % than in the PB pigs. The PB pigs showed more favourable (P ≤ 0.05) values of pH45,24 in comparison with the hybrid pigs.

Download Full-text

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620059351x ◽

1996 ◽

Vol 1996 ◽

pp. 155-155

Author(s):

M S Redshaw ◽

J Wiseman ◽

D J A Cole ◽

J D Wood ◽

M Enser ◽

...

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Sensory Quality ◽

Dietary Fatty Acids ◽

Eating Quality ◽

Finishing Pigs ◽

Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

Download Full-text

Factors affecting the eating quality of pork

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620000123x ◽

2000 ◽

Vol 2000 ◽

pp. 122-122

Author(s):

M.J. Van Oeckel ◽

N. Warnants ◽

Ch.V. Boucqué

Keyword(s):

Sensory Quality ◽

Quality Parameters ◽

Sensory Properties ◽

Eating Quality ◽

Factors Affecting ◽

Pork Production ◽

Belgian Study

A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

Download Full-text

Comparison of PRKAG3 and RYR1 gene effect on carcass traits and meat quality in Slovenian commercial pigs

Czech Journal of Animal Science ◽

10.17221/6/2009-cjas ◽

2010 ◽

Vol 55 (No. 4) ◽

pp. 149-159 ◽

Cited By ~ 3

Author(s):

M. Škrlep ◽

T. Kavar ◽

M. Čandek-Potokar

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Drip Loss ◽

Negative Effects ◽

Large White ◽

Maternal Line ◽

Paternal Line ◽

Genotype Frequencies ◽

Subjective Score ◽

Colour Parameters

The effect of polymorphisms at PRKAG3 (R200Q and I199V) and RYR1 (R615C) genes on carcass traits and meat quality was examined in a sample of 257 commercial pigs, crosses of Landrace × Large White as maternal line and Pietrain (N = 96), Pietrain × Landrace (N = 42) or Pietrain × Hampshire (N = 119) as paternal line. Pigs were genotyped (PCR-RFLP) and traits of interest were measured (which included carcass and ham weight, measurements of fatness, meatiness, ultimate pH, colour parameters and drip loss). The observed genotype frequencies at PRKAG3 gene were 9.7%, 38.9%, 32.7%, 6.2% and 12.5% for R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V and Q/R-V/V genotype, respectively. RYR1 genotype frequencies were 57.2% for N/N and 42.8% for N/n genotype. Studied polymorphisms exhibited a significant effect on meat quality, but mainly an insignificant effect on carcass traits. No significant interaction between PRKAG3 and RYR1 was found. Carriers of RYR1 mutant allele “n” had less intense longissimus dorsi muscle colour (subjective score, Minolta L* and b*) and higher drip loss. Regarding PRKAG3, the ultimate pH decreased and Minolta L*, a*, b* and drip loss increased in the following order: R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V and Q/R-V/V, according to the presence of 199I and absence of 200Q alleles. The study shows that the I199V polymorphism is an important source of variation in pigs free of 200Q. In particular the 199I proves beneficial for meat quality. The results of combining the RYR1 and PRKAG3 genotypes indicate that R/R-I/I genotype could be used in counterbalancing the negative effects of “n” allele on meat quality.

Download Full-text

The effect of genotype and castration method on the eating quality characteristics of pork from male pigs

Animal Science ◽

10.1017/s1357729800053650 ◽

2003 ◽

Vol 77 (1) ◽

pp. 67-72 ◽

Cited By ~ 29

Author(s):

D. N. D’Souza ◽

B. P. Mullan

Keyword(s):

Average Daily Gain ◽

Subcutaneous Fat ◽

Quality Characteristics ◽

Taste Panel ◽

Eating Quality ◽

Large White ◽

Overall Acceptability ◽

Daily Gain ◽

Genotype A

AbstractSixty crossbred (Large White × Landrace × Duroc) pigs were used to compare the growth performance, carcass and pork quality characteristics of entire, surgically castrated and immunologically castrated male pigs from two Western Australian commercial genotypes (genotype A : ‘lean’ genotype and genotype B : propensity for increased subcutaneous fat deposition). Pigs from genotype B had a higher average daily gain and a superior food conversion ratio compared with pigs from genotype A. Entire males had lower backfat compared with surgically and immunologically castrated male pigs. Pork from entire males was drier, tougher and had lower overall acceptability scores compared with surgically or immunologically castrated male pigs. Pork from genotype A pigs had a lower m. longissimus thoracis (LT) ultimate pH and higher drip loss compared with pork from genotype B pigs. However, consumer taste panel assessment indicated that pork from genotype A pigs was more tender, had higher juiciness and overall acceptability scores compared with pork from genotype B pigs. Within genotype A, the consumer taste panel preferred pork from surgically castrated pigs compared with either entire or immunologically castrated pigs. Within genotype B, the consumer taste panel preferred pork from immunologically castrated pigs compared with either entire or surgically castrated male pigs. These results indicate that interactions between genotype and castration method can significantly influence eating quality of pork.

Download Full-text

The effects of two methods of increasing age at slaughter on carcass and muscle traits and meat sensory quality in pigs

Animal Science ◽

10.1017/s1357729800055582 ◽

2001 ◽

Vol 72 (1) ◽

pp. 87-94 ◽

Cited By ~ 39

Author(s):

B. Lebret ◽

H. Juin ◽

J. Noblet ◽

M. Bonneau

Keyword(s):

Growth Rate ◽

Sensory Quality ◽

Feeding Strategy ◽

Average Daily Gain ◽

Biceps Femoris ◽

Carcass Composition ◽

Eating Quality ◽

Large White ◽

Significant Difference ◽

Ad Libitum

AbstractThe aim of this study was to investigate the effects of a 30-day increase in age of pigs slaughtered at 110 kg body weight (BW) on carcass and m. longissimus dorsi (LD) and m. biceps femoris (BF) traits, and meat sensory quality. A total of 60 pigs from two genotypes: synthetic line ✕ (Large White ✕ Landrace) (SL) and Duroc ✕ (Large White ✕ Landrace) (D) were used, each genotype containing five groups of six littermates (three castrated males and three females). At the average BW of 30 kg, littermates of the same sex were allocated to three groups. Pigs of group AL were offered ad libitum a standard growing-finishing diet (13·6 MJ/kg digestible energy, 9·5 g/kg of lysine) from 30 up to 110 kg BW. The R1 pigs received the same diet at 0·75 of the ad libitum intake of their AL littermates. The R2 pigs were submitted to both energy and protein restrictions in order to get the same growth rate as the R1 pigs and the same body composition as the AL pigs. Results were similar in both genotypes. In agreement with the protocol, age at slaughter was increased by 30 days in R1 and R2, and AL and R2 pigs had comparable carcass composition. Compared with AL, average daily gain was decreased in R1 and R2 pigs, and food efficiency was decreased in R2, but remained unaffected in R1 pigs. Intramuscular fat (IMF) concentration was decreased in the R1 pigs, especially in BF (15·5 v. 19·7 mg/g), while it was increased in the LD of the R2 pigs, particularly in the D animals (24·2 v. 17·4 mg/g), compared with AL pigs. Meat quality parameters (rate and extent of pH fall, reflectance and drip loss) were similar in the three feeding regimens. The taste panel did not find any significant difference between feeding regimens for tenderness, juiciness, flavour, flour sensation after mastication and mouth coating of the meat, despite the differences reported in IMF concentration. This suggests that, for the genotypes used in this experiment, an increase of 30 days in the age at slaughter greatly influences the carcass and/or the muscle chemical composition, depending on the feeding strategy applied to reduce the growth rate but does not strongly modify the meat eating quality.

Download Full-text

Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period

10.31219/osf.io/wqcv5 ◽

2017 ◽

Author(s):

Arun Das ◽

Thulasiraman Parkunan

Keyword(s):

High Temperature ◽

Meat Quality ◽

Protein Denaturation ◽

Protein Solubility ◽

Drip Loss ◽

Summer Period ◽

Large White ◽

Shock Proteins ◽

Glycolytic Rate

Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about 38°C. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.

Download Full-text

Effects of Sex Class, a Combined Androgen and Estrogen Implant, and Pasture Supplementation on Growth and Carcass Performance and Meat Quality of Zebu-Type Grass-Fed Cattle

Animals ◽

10.3390/ani11123441 ◽

2021 ◽

Vol 11 (12) ◽

pp. 3441

Author(s):

Nelson Huerta-Leidenz ◽

Nancy Jerez-Timaure ◽

Jhones Onorino Sarturi ◽

Mindy M. Brashears ◽

Markus F. Miller ◽

...

Keyword(s):

Sensory Quality ◽

Average Daily Gain ◽

Poultry Litter ◽

Eating Quality ◽

Trenbolone Acetate ◽

Class A ◽

Mineral Supplementation ◽

Carcass Performance ◽

Daily Gain

Forty-seven Zebu calves were used to determine the effects of class (bull or steer), supplementation (SUPPL, a poultry litter-based supplement or mineral supplementation), and implant (20 mg estradiol combined with 120 mg of trenbolone acetate or no implant) on growth and carcass performance and beef eating quality. The average daily gain (ADG) of implanted cattle significantly increased for steers, but not for bulls. The SUPPL treatment increased ADG by 8.63% from day 0 to end, and shortened in 73.3 d the time to reach 480 kg BW (p < 0.01). Compared to bulls, the steer carcasses exhibited more desirable maturity and finish scores, thicker back fat (p < 0.05), and yielded greater (p < 0.01) percentages of high-value boneless subprimals (HVBLS) (+1.64%) and total cuts (1.35%). The SUPPL bulls dressed 2.63 and 1.63% greater than non-supplemented bulls and SUPPL steers, respectively (p < 0.05). Meat sensory quality was subtly affected (p < 0.05) by sex class or supplementation. The implant did not affect (p > 0.05) shear force or sensory ratings. The supplementation improved key growth performance traits while it adversely affected tenderness-related sensory traits. The implant enhanced the rate of gain of steers only, without improving cut-out yields or inducing adverse effects on palatability traits in both steers and bulls.

Download Full-text

Comparison of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs

Journal of the South African Veterinary Association ◽

10.4102/jsava.v81i4.152 ◽

2010 ◽

Vol 81 (4) ◽

Cited By ~ 4

Author(s):

L.C. Hoffman ◽

P. Fisher

Keyword(s):

South Africa ◽

Meat Quality ◽

Drip Loss ◽

Western Cape ◽

Post Mortem ◽

Energy Reserves ◽

Road Transportation ◽

Large White ◽

Ambient Temperatures

Information on the effect of road transportation conditions and lairage times on the meat quality of pork under South African conditions is very sparse. In this investigation, the effects of 2 road conditions (rough road with frequent stops -A; smooth road, few stops - B) and 2 lairage holding periods (2 h and 24 h) on the physical meat quality attributes of commercially produced pigs during summer (ambient temperatures >30 °C) in the Western Cape (South Africa) were investigated. Pig meat from pigs transported on a road that caused more stress (A), had lower pH45 (measured 45 min post mortem) values after 2 h lairage than pigs transported over a smoother road. Pigs B had a lower muscle pH24 (measured 24 h post mortem) than group A, indicating that they had more glycogen reserves available for post mortem glycolysis. Road conditions A were more stressful resulting in a higher incidence of PSE pork, as shown by the percentage drip loss and the L* values. When the lairage period was increased to 24 h prior to slaughter, pigs transported under road conditions A had time to replenish their energy reserves and thepH45, drip loss and L* values were within an acceptable range. However, pigs transported under road conditions B had lower pH45 and higher pH24 values, indicating that the lairage period was too long and that energy reserves were depleted in order to adapt to the stressful conditions. Results from this investigation indicate that improvement of the transport/road conditions will result in better pork quality.

Download Full-text

Characterization for Staling of Chinese Rolls

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.798-799.1049 ◽

2013 ◽

Vol 798-799 ◽

pp. 1049-1052

Author(s):

Dong Jing Zhang ◽

Yan Xing Zhao ◽

Wei Yang ◽

Yao Xu ◽

Zheng Zhao

Keyword(s):

Moisture Content ◽

Storage Time ◽

Sensory Quality ◽

Storage Period ◽

Enthalpy Change ◽

Hot Water ◽

Eating Quality ◽

C Storage

Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.

Download Full-text