scholarly journals Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids

2020 ◽  
Vol 63 (2) ◽  
pp. 293-301
Author(s):  
Anna Kasprzyk ◽  
Joanna Bogucka
Keyword(s):  
Meat Quality ◽  
Chemical Properties ◽  
Biological Properties ◽  
Meat Production ◽  
Muscle Fibres ◽  
Group Iii ◽  
Group I ◽  
Mineral Components ◽  
Longissimus Lumborum ◽  
Fast Twitch

Abstract. The objective of this article was the evaluation of selected properties of meat quality including the characteristics of longissimus lumborum (LL) muscle microstructure of Pulawska breed pigs and fatteners of the DanBred and Naima hybrids which are used in national meat production. Three genetic groups of fatteners were studied in the experiment: group I – DanBred hybrid; group II – Naima hybrid; and group III – the Pulawska breed. Pig fattening took place under the same environmental conditions from the starting weight of 30 kg ± 2 kg to 103–105 kg. For the analysis of muscle fibre characteristics and meat quality from each group, 30 animals were selected ( 1:1 ). Physico-chemical properties and ultrastructure were evaluated in samples collected from the LL muscle. A statistically significant impact (P<0.01) of a genetic group on pH45, content of water, protein and ash, as well as on the colour of meat, the number of STOs (slow-twitch oxidatives) and the diameter of FTG (fast-twitch glycolytic) muscle fibres, was found. Meat of the Pulawska breed, compared to DanBred and Naima, showed a statistically significant (P<0.01) higher (by 2.05 % and 2.49 %, respectively) nutritional value expressed as protein content and mineral components. Overall, these results imply better biological properties of Pulawska meat than DanBred and Naima hybrids. The higher STO and lower FTG found in muscles from Pulawska pigs might partially explain meat quality differences found between the breeds in the present study. The data of the current study indicated that meat quality characteristics and muscle microstructure of fatteners showed differences, and these differences may be used for alternative pork meat production for the consumer.

scholarly journals Meat quality of crossbred pigs with various percentage of Pietrain and Duroc breeds (E and U classes in the Europ system)

2021 ◽  
Vol 19 (4) ◽  
pp. 17-24
Author(s):  
Tadeusz Karamucki ◽  
◽  
Małgorzata Jakubowska ◽  
Keyword(s):  
Meat Quality ◽  
Total Protein ◽  
Dry Matter ◽  
Muscle Thickness ◽  
Group Iv ◽  
Large White ◽  
Group Iii ◽  
Group I ◽  
Longissimus Lumborum ◽  
Meat Samples

This study comprised 160 meat samples (m. longissimus lumborum) from 160 abattoir carcasses of pigs representing 4 groups of crossbreeds: group I – ♀ (Deutsche Landschwein × Deutsche Edelschwein) × ♂ (Pietrain), group II – ♀ (Polish Large White × Polish Landrace) × ♂ (Duroc × Pietrain), group III – ♀ (Polish Landrace) × ♂ (Duroc × Pietrain), group IV – ♀ (Landrace × Yorkshire) × ♂ (Duroc). Each group consisted of 40 carcasses (20 of which were each class E and U). After slaughter, hot carcass weight, backfat thickness, longissimus lumborum muscle thickness, and the percentage of meat in the carcass (Sydel CGM) were determined on the processing line, and after 48 hours in the laboratory – the colour characteristics of the meat (lightness – L*, redness – a*, yellowness – b*, chroma – C*, and hue angle – h°), water holding capacity (WHC), pH48, and the percentage of dry matter, total protein, fat, and ash. The highest a*, b* and C*, the lowest pH48, and the highest level of dry matter were found in meat from group I (50% Pietrain pigs). The lowest L*, lowest WHC, and the highest pH48 were found in meat from group IV (50% Duroc pigs). No significant differences were found between E and U classes in L*, h°, WHC, pH48, nor in the percentage of dry matter, total protein, fat, or ash in meat. In conclusion, meat quality characteristics were mainly significantly influenced by the type of commercial cross-breeding, and the influence of the class of carcass was mostly insignificant.

scholarly journals Effect of organic minerals and alpha-ketoglutarate in pheasant diet on performance, hatchability and the composition of eggs

2021 ◽  
Vol 77 (12) ◽  
pp. 6598-2021
Author(s):  
MARIAN FLIS ◽  
DARIUSZ GUGAŁA
Keyword(s):  
Control Group ◽  
Group Iii ◽  
Group I ◽  
Supplement Group ◽  
Mineral Components ◽  
Group A ◽  
Commercial Breeding ◽  
Inorganic Mineral ◽  
Organic Minerals ◽  
Copper Chelates

This study determined the effect of supplementation of the pheasant diet with mineral components (Ca, Fe, Zn and Cu) from organic sources with or without the addition of alpha-ketoglutarate (AKG) on productivity, hatchability parameters, nutrients and mineral content in pheasant eggs. Studies were performed on three groups of laying pheasants, which were kept in aviaries and received a standard mixture (Group I, the control group), a mixture with Ca, Fe, Zn, and Cu glycinates which replaced 50% of the mineral components in inorganic form (Group II), or a mixture with chelates and a 200 mg alpha-ketoglutarate supplement (Group III). Supplementation of the diet with chelates raised the content level of the mineral components in the whole egg and yolk, mainly the contents of calcium, zinc and iron. The addition of 200 mg of alpha-ketoglutarate to the diet with calcium, zinc, iron and copper chelates of glycine (50% of the supplemented elements) resulted in improved laying capacity and rates of reproduction and rearing of chicks, with a slight decrease in the size and weight of eggs. The eggshell was thinner, and the albumen and the Haugh Unit score were higher. Inorganic mineral components can be replaced by glycine chelates at up to 50%, especially with the addition of 200 mg of AKG, in the pheasant diet in commercial breeding.

scholarly journals Effect of Piglet Birth Weight on Selected Characteristics of Pork

2014 ◽  
Vol 14 (4) ◽  
pp. 967-975 ◽  
Author(s):  
Anna Rekiel ◽  
Justyna Bartosik ◽  
Justyna Więcek ◽  
Martyna Batorska ◽  
Beata Kuczyńska ◽  
...  
Keyword(s):  
Birth Weight ◽  
Shear Force ◽  
Drip Loss ◽  
Large White ◽  
Group Iii ◽  
Group I ◽  
Longissimus Lumborum ◽  
Pig Meat ◽  
The Right ◽  
Age Determinations

Abstract The objective of the study was to determine how different birth weights of piglets influence some chemical and physical characteristics of pig meat. Piglets were grouped according to birth weight: ≤1.30 kg (group I), 1.31-1.70 kg (group II), ≥1.71 kg (group III). Animals were reared and fattened under standardized housing and feeding conditions. Tests were conducted with 60 samples of meat (20 per group) collected from the right side of the carcasses (M. longissimus lumborum) of threebreed crosses of (Polish Landrace × Polish Large White) × Duroc (barrows to gilts, 1:1), which were slaughtered at about 180 days of age. Determinations were made of basic chemical composition, colour of meat, drip loss, shear force value, and fatty acid profile. It was found that the birth weight of the piglets affects meat colour (redness), crude fat content and the proportion of some fatty acids (C16:1, C20:1 n-9, C20:2 n-6, C20:5 n-3).

HEIFERS POSTSLAUGHTER MEAT PRODUCTIVITY EVALUATION AT DIET USE OF FEED ADDITIVES BIODARIN

2016 ◽  
Vol 1 (1) ◽  
pp. 30-32
Author(s):  
Тагиров ◽  
Khamit Tagirov ◽  
Долженкова ◽  
Galina Dolzhenkova
Keyword(s):  
Meat Quality ◽  
Meat Products ◽  
Feed Additives ◽  
Feed Additive ◽  
Control Group ◽  
Chemical Compositions ◽  
Group Iii ◽  
Group I ◽  
Meat Productivity ◽  
High Level

The purpose of research focused on post-slaughter evaluation of meat productivity and meat quality the Kazakh White-headed breed when introduced into the diet of feed additives BioDarin. Presents the results of the control slaughter heifers 18 months old as well as the results of studies of morphological and chemical compositions of the carcass. The research was conducted post-slaughter evaluation of meat productivity and meat quality of heifers of Kazakh White-headed breed when introduced into the diet of feed additives BioDarin. Scientific and economic experiment was carried out on the basis of JSC AIC «Alga+» Tuimazinsk district of the Republic of Bashkortostan. For the experiment there were formed 4 groups of heifers of Kazakh white-headed breed: group I – control; group II heifers in addition to the basic diet received a feed additive in a dose of 0.5 kg per 100 kg of grain mixture, the animals of group III received 1 kg of the feed additive per 100 kg of grain mixture, peers IV groups received 1.5 kg of a grain mixture. Among the studied groups, heifers of the III experienced group receiving feed additive at a dose of 1.0 kg per 100 kg of grain mixture, had a high level of meat productivity. It was found that meat products of the best quality was got also from animals of group III.

scholarly journals Evaluation of Chemical Properties of Polymethylmethacrylate in Two Different Media by Using Ultraviolet-Visible Spectroscopy

2020 ◽  
Vol 7 ◽  
Author(s):  
Mohammed Ibrahim Mathar
Keyword(s):  
Artificial Saliva ◽  
Chemical Properties ◽  
Ultraviolet Rays ◽  
Control Group ◽  
Denture Base ◽  
Group Iii ◽  
Heat Cure ◽  
Group I ◽  
Base Resin ◽  
Effect Of Chlorine

Aim: The aim of this study was to evaluate the effect of concentration of chlorine on the polymethylmethacrylate and the influence of chemical properties of polymethylmethacrylate using ultraviolet-visible spectroscopy.Materials and methods: A total 30 acrylic blocks of dimensions 65X 13X 3 mm as per specification of ASTM [American standard for testing materials] were made in heat cure denture base resin to evaluate the effect of chlorine on polymethylmethacrylate. 30 samples were divided into 3 groups of 10 samples in each. Group I was stored in artificial saliva which acts as a control group, Group II was stored in 3ppm concentration of chlorine and Group III was stored in 100ppm concentration of chlorine.Results: Ultraviolet rays are passed into the sample, the results are obtained on a graph with wavelength in nanometer on X axis and the percentage of reflectance on Y axis. If an organic compound absorbs ultraviolet radiation, it means that the compound contains carbonyl or conjugated double bonds3. Since polymethylmethacrylate absorb ultraviolet rays, the existence on this bonds are confirmed in graph.Conclusion: Within the limitations of the study it was concluded that the effect of chlorine on polymethylmethacrylate can react over the conjugated bond or carbonyl group at higher concentration, whereas the action of chlorine is negligible at lower concentration.

scholarly journals Efficacy of Se-enriched Alga Chlorella spp. and Se-enriched Yeast on Tissue Selenium Retention and Carcass Characteristics in Finisher Pigs

2009 ◽  
Vol 78 (4) ◽  
pp. 579-587 ◽  
Author(s):  
Martin Svoboda ◽  
Alena Saláková ◽  
Zdeněk Fajt ◽  
Václav Kotrbáček ◽  
Radek Ficek ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Quality Characteristics ◽  
Group Iv ◽  
Finishing Pigs ◽  
Group Iii ◽  
Group I ◽  
Tissue Selenium

The aim of this study was to evaluate the effect of organic Se from Se-enriched alga (Chlorella spp.) and Se from Se-enriched yeast on concentrations of Se in serum and tissues, and serum GSH-Px activities and carcass characteristics in finishing pigs. The pigs were on experimental diets for a period of 3 months before slaughter with different Se supplements at the concentration of 0.3 mg Se per kg of feed. In group I (n = 12) the feed was supplemented with inorganic sodium selenite; in group II (n = 12) with organic Se from Se-enriched yeast; in group III (n = 12) with organic Se from Se-enriched alga, Chlorella spp. and pigs in group IV (n = 11) received a non-supplemented basal diet. The organic Se sources did not differ in serum Se and serum GSH-Px activities. Significantly higher Se concentrations in muscle (P < 0.01) and in the heart (P < 0.01) were found when Se from Se-enriched yeast was given, compared to the group of pigs that received Se from Se-enriched alga Chlorella spp. The Se content in livers and ovaries did not differ between the two organic Se sources. The use of both organic Se forms resulted in a higher accumulation in muscle tissue compared to the inorganic Se form. No differences in meat quality characteristics were found among the experimental groups. It is concluded that Se from Se-enriched alga, Chlorella spp. had a lower accumulation in muscle tissue than Se from Se-enriched yeast, and it did not affect meat quality.

scholarly journals Effect of corn distillers dried grains with solubles (DDGS) in diets with NSP-hydrolyzing enzymes on growth performance, carcass traits and meat quality of pigs / Wpływ DDGS z kukurydzy w mieszankach z udziałem enzymów hydrolizujących NSP na wyniki tuczu, cechy półtuszy oraz jakość mięsa świń

2013 ◽  
Vol 13 (2) ◽  
pp. 313-326 ◽  
Author(s):  
Małgorzata Świątkiewicz ◽  
Ewa Hanczakowska ◽  
Anna Olszewska
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Group Iii ◽  
Distillers Dried Grains ◽  
Group I ◽  
Pig Performance ◽  
Hydrolyzing Enzymes ◽  
Corn Distillers ◽  
Corn Ddgs

Abstract The effect of corn distillers dried grains with solubles (DDGS), used in grower-finisher diets with or without supplemental enzymes, on growth performance and carcass and meat quality was determined in an experiment with 48 pigs. Group I (control) received a standard grain-soybean meal mixture without DDGS and without enzymes; Group II was fed a mixture containing 15% (grower) or 20% (finisher) of corn DDGS but without the enzymes; Group III received a mixture containing 15% (grower) or 20% (finisher) of corn DDGS with NSP-hydrolyzing enzymes (200 g t-1). The feed mixtures were isonitrogenous and isoenergetic. All pigs were fattened from 30 to 112 kg. At the end of the experiment all pigs were slaughtered, right carcass sides were evaluated and samples of longissimus muscle were taken for analysis. Inclusion of corn DDGS did not significantly affect pig fattening results and meat quality. The addition of NSP-hydrolyzing enzymes to feed mixtures containing corn DDGS tended to positively influence pig performance. The carcasses of pigs receiving the diet with corn DDGS and NSP-hydrolyzing enzymes were characterized by thinner backfat and greater weight of the primal cuts.

Effect of housing system and breed on growth, slaughter traits and meat quality traits in rabbits

2018 ◽  
Vol 14 (4) ◽  
pp. 9-18
Author(s):  
Sylwia Pałka ◽  
Michał Kmiecik ◽  
Łukasz Migdał ◽  
Konrad Kozioł ◽  
Agnieszka Otwinowska-Mindur ◽  
...  
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Housing System ◽  
Quality Traits ◽  
Battery System ◽  
Housing Systems ◽  
Meat Quality Traits ◽  
Group I ◽  
Longissimus Lumborum ◽  
Males And Females

The aim of the study was to determine the effect of housing conditions and breed on the growth, slaughter traits and meat quality traits of Blanc de Termonde (n=34; 15♂, 19♀) and Popielno White (n=28; 15♂, 13♀) rabbits. Until weaning at 35 days of age the young rabbits were kept with their mothers in wooden hutches. After weaning they were divided into two groups. Rabbits from group I (n=42; 21♂ and 21♀) were kept two per cage in a battery system. Each cage was 40 cm wide, 90 cm long and 35 cm high. Animals from group II (n=20; 8♂ and 12♀) were kept in boxes with dimensions of 100 x 100 x 100 cm, on deep litter. Four or five rabbits were kept in each box, with males and females separated. The rabbits were feed pellets ad libitum. They were weighed weekly from birth to 12 weeks of age. Slaughter and dissection were performed at 12 weeks of age. At 45 min after slaughter the pH in the longissimus lumborum and biceps femoris muscles was measured, as well as the colour (L*, a*, b*). In the case of growth and slaughter traits, significant differences between housing systems were observed, but the housing systems was not found to significantly influence the dressing percentage or meat quality traits. Breed did not significantly influence body weight (except for litter weight at birth), slaughter traits, or meat quality traits.

Muscle fiber involvement during training of different intensities and durations

1976 ◽  
Vol 230 (4) ◽  
pp. 946-950 ◽  
Author(s):  
RL Terjung
Keyword(s):  
Muscle Fiber ◽  
Citrate Synthase ◽  
Fiber Type ◽  
Oxidative Capacity ◽  
Group Iv ◽  
Intense Exercise ◽  
Group Iii ◽  
Oxidative Markers ◽  
Group I ◽  
Fast Twitch

The extent of skeletal muscle fiber type involvement during exercise training was evaluated by assessing the increase in oxidative markers in the muscles of rats trained by various exercise programs. Rats were trained by running 6 days/wk at 1 mph for 12 wk by one of four protocols: group I-10% grade, 2 h/day; group II-10% grade, 4 h/day; group III-30% grade, 40 min/day; and group IV-30% grade, 2 h/day. No distinction was found between the different programs for the increase in cytochrome c content or citrate synthase (CS) activity of mixed muscle. The more intense programs utilizing a 30% grade induced an increase in CS activity in the fast-twitch white (FTW) fiber that was twice that found in the 10% grade groups. The fast-twitch red (FTR) fibers of the 2 h/day or more groups showed a similar increase (90-95%) in CS activity except for the group that ran for only 40 min/day. These data suggest that: 1) running durations of moderately intense exercise longer than 2 h/day do not further increase the oxidative capacity of the working muscles; and 2) more intense exercise builds on the performance of previously used FTR fibers and additionally involves the low oxidative FTW fibers.

Physical activity, forced by steep pastures, affects muscle characteristics and meat quality of suckling beef calves

2016 ◽  
Vol 155 (2) ◽  
pp. 348-359 ◽  
Author(s):  
I. D. M. GANGNAT ◽  
F. LEIBER ◽  
P.-A. DUFEY ◽  
P. SILACCI ◽  
M. KREUZER ◽  
...  
Keyword(s):  
Physical Activity ◽  
Meat Quality ◽  
Feeding Behaviour ◽  
Muscle Metabolism ◽  
Biceps Femoris ◽  
Muscle Fibre Types ◽  
Muscle Fibres ◽  
Type I ◽  
Hypoxic Environment ◽  
Fast Twitch

SUMMARYOn steep slopes, grazing is associated with elevated physical activity. This is assumed to influence muscle metabolism, carcass and meat quality in beef cattle. However, there is a lack of experiments which allow distinguishing between physical activity and other factors of influence. In the present experiment, a setup was applied which excluded other factors as best as possible. Two groups of 12 Angus-sired suckling calves were each kept on high altitude pastures with either steep (whole area with about 40% inclination; S-calves) or with flat areas (0% inclination; F-calves). The two areas offered forage of similar nutritional quality. The calves, initially 18 ± 2·5 weeks old, were kept with their dams on the pastures for 11 weeks in a rotational grazing system. The calves were equipped with pedometers and rumination sensors to record physical activity and feeding behaviour, respectively. Slaughter took place on two dates immediately after the grazing period and carcass quality was assessed. Muscle fibre types were classified according to their contractile metabolism and post mortem (p.m.) protein degradation was quantified. The meat, aged for 21 days, was subjected to various physicochemical analyses and sensory evaluation. S-calves walked more steps and spent more time lying down than F-calves, whereas feeding behaviour was not affected by pasture inclination. The daily gains of S-calves were 10% lower compared with those of F-calves. Carcass characteristics were not influenced by pasture inclination. S-calves had a larger proportion of fast-twitch type IIX/B muscle fibres than F-calves. The opposite was observed for intermediate type IIA muscle fibres, whereas the proportion of slow-twitch type I muscle fibres was unaffected. Occasional differences were observed between S- and F-calves regarding indicators of p.m. proteolysis. In S-calves, compared with F-calves, meat from the longissimus thoracis muscle was juicier and showed a tendency to be of lighter colour, whereas meat from the biceps femoris muscle had a smaller shear force (24·5 v. 27·5 N in F-calves). In conclusion, 11 weeks’ exposure to environments forcing calves to exhibit different physical activities in a hypoxic environment was sufficient to cause adaptations in muscle metabolism and several, though small, differences in meat quality.

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