scholarly journals Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their crossbreed

10.5219/1095 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 422-428
Author(s):  
Petra Lípová ◽  
Ondrej Debrecéni ◽  
Ondřej Bučko ◽  
Klára Vavrišínová
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Live Weight ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Post Mortem ◽  
Chemical Parameters ◽  
Large White ◽  
Intramuscular Fat Content

The aim of study was to evaluate the effect of intramuscular fat content on physical parameters and proximate composition in musculus longissimus dorsi (MLD) from Mangalitsa breed and Slovak Large White x Mangalitsa crossbreed. In the study, sixteen pigs of Mangalitsa and twenty-two pigs of Slovak Large White x Mangalitsa crossbreed were used. The pigs were reared under intensive condition and all animals were fed ad libitum with complete fattening feed mixture. The fattening period started from 30 kg of live weight. Then the pigs were slaughtered at 100 kg of live weight. Chemical analysis showed that MLD from Mangalitsa had lower protein content, higher moisture content (p <0.05) and higher content of intramuscular fat compared to Slovak Large White x Mangalitsa crossbreed. As regarding the cholesterol content in MLD, no significant differences were found between genotypes, but the cholesterol content was higher in MLD from Mangalitsa than in MLD from crossbreeds. The MLD from Mangalitsa exhibited lower CIE L* (p <0.01) and CIE b* (p <0.01) values 45 min post mortem compared to crossbreeds. Colour parameters increased after 7 days post mortem, which is normal due to the maturing process of the meat. Then the CIE L* value was lower in MLD from Mangalitsa (p <0.01), but CIE a* value was higher in relation to crossbreeds (p <0.05). As regards the Warner-Bratzler shear force, the meat from Mangalitsa was tenderer than in crossbreeds (p <0.05). Intramuscular fat in the meat positively correlated with colour parameter CIE a* (r = 0.324; p <0.05) as well as cholesterol content (r = 0,656; p <0.001). In contrast in the study was found negative correlations between intramuscular fat in meat with moisture content (r = -0.399; p <0.05) and protein content (r = -0.812; p <0.001). It can be concluded that the percentage of intramuscular fat significantly influenced the physical and the chemical parameters of pork. The meat from Mangalitsa is more suitable for production of special meat products (fermented and smoked).

scholarly journals Variability in the leptin, leptin receptor and heart fatty acid binding protein genes in relationship with meat quality traits in pigs

2005 ◽  
Vol 53 (4) ◽  
pp. 87-94
Author(s):  
Renata Mikolášová ◽  
Tomáš Urban
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Binding Protein ◽  
Leptin Receptor ◽  
Binding Protein ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Large White ◽  
Fatty Acid Binding ◽  
Acid Binding Protein ◽  
Intramuscular Fat Content

The leptin (LEP-HinfI), leptin receptor (LEPR-HpaII) and heart fatty acid binding protein (H-FABP-HinfI) genes and their genotypes combination (LEP-HinfI *LEPR-HpaII) were tested for associations with the pH1, pH24, myoglobin content (mg/100 g), intramuscular fat content (%) and remission (%). The genotypes were determined in Large White, Landrace and Duroc breeds (n = 106, 56 and 4, respectively). The allele frequencies were: LEP-HinfI: C = 0.133 T = 0.867; LEPR-HpaII: A = 0.331 B = 0.669; H-FABP-HinfI: H = 0.745 h = 0.255. The populations of breeds were in the genetic equilibrium according to the χ2 test in the tested loci. The combinations of LEP-HinfI and LEPR-HpaII were significantly associated with the pH24 and remission. The H-FABP-HinfI locus was significantly associated with intramuscular fat content.

scholarly journals Muscle transcriptome analysis identifies genes involved in ciliogenesis and the molecular cascade associated with intramuscular fat content in Large White heavy pigs

PLoS ONE ◽  
2020 ◽  
Vol 15 (5) ◽  
pp. e0233372 ◽  
Author(s):  
Martina Zappaterra ◽  
Silvia Gioiosa ◽  
Giovanni Chillemi ◽  
Paolo Zambonelli ◽  
Roberta Davoli
Keyword(s):  
Transcriptome Analysis ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Large White ◽  
Intramuscular Fat Content

scholarly journals Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

2017 ◽  
pp. 792 ◽  
Author(s):  
Grażyna Czyżak- Runowska ◽  
Bożena Grześ ◽  
Edward Pospiech ◽  
Jolanta Komisarek ◽  
Monika Okulicz ◽  
...  
Keyword(s):  
Shear Force ◽  
Glycogen Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Post Mortem ◽  
Potential Value ◽  
Glycolytic Potential ◽  
Longissimus Lumborum ◽  
Intramuscular Fat Content

The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness.  The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.

scholarly journals Haplotype analysis within quantitative trait locus affecting intramuscular fat content on porcine chromosome

2011 ◽  
Vol 56 (No. 12) ◽  
pp. 521-528
Author(s):  
S. Sato ◽  
C. Ohnishi ◽  
Y. Uemoto ◽  
E. Kobayashi
Keyword(s):  
Quantitative Trait ◽  
Haplotype Analysis ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Porcine Chromosome ◽  
Large White ◽  
Positional Candidate ◽  
Synonymous Substitutions ◽  
Trait Locus ◽  
Intramuscular Fat Content

Previous results of fine mapping for quantitative trait loci affecting intramuscular fat content identified a 3.0-Mb chromosome interval on porcine chromosome 7, which contains at least 9 genes, based on the pig genome assembly. Therefore, we proposed these nine genes (LOC100154481, LOC100155711, LOC100155276, SPATA7, PTPN21, ZCH14, EML5, TTC8, and FOXN3) as positional candidate genes. The coding exons of the nine genes were characterized, and 45 polymorphisms were detected in F<sub>2</sub> Duroc &times; Meishan population. Within the nine genes, 10 non-synonymous substitutions and 1 insertion were genotyped among three European breeds (Landrace, Large White, and Duroc) and 1 Chinese breed (Meishan). Genotyping data was used to perform the haplotype analysis. Polymorphisms were found in all the studied genes, except ZCH14. We surveyed the frequency of 33 haplotypes that formed non-synonymous substitutions in four breeds. One of them was distributed widely in the Landrace, Large White, and Meishan breeds, but not in Duroc. Each breed had different major haplotypes. &nbsp;

Growth changes in the distribution of dissectable and intramuscular fat in pigs

1977 ◽  
Vol 89 (2) ◽  
pp. 257-266 ◽  
Author(s):  
A. S. Davies ◽  
W. J. Pryor
Keyword(s):  
Dry Matter ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Large White ◽  
Growth Series ◽  
Fat Depots ◽  
Total Fat ◽  
Muscle Groups

SummaryThe subcutaneous, intermuscular and cavity fat depots of the half carcasses of 15 Large White × Landrace castrated male pigs, forming a growth series from 8 to 62 kg live weight, were dissected. Seventy individual muscles of these pigs were analysed for intramuscular fat content. The growth rates of each of the four fat depots, relative to total fat, were similar. Subcutaneous fat was the predominant fat depot over the growth range studied. Both intramuscular fat and non-fat dry matter grew faster than the entire muscles containing them. Growth gradients for the intramuscular fat of muscle groups, relative to either total intramuscular fat or to total fat, were similar to those for the entire muscles. The growth gradients for muscle groups were affected by neither the growth of the contained intramuscular fat nor the contained non-fat dry matter. Intramuscular fat density, but not non-fat dry-matter density, varied throughout the carcass. The fat content of muscles was highest in those that could be useful as subcutaneous insulators.

scholarly journals Identification of QTL with effects on intramuscular fat content and fatty acid composition in a Duroc × Large White cross

BMC Genetics ◽  
2007 ◽  
Vol 8 (1) ◽  
pp. 55 ◽  
Author(s):  
Marie-Pierre Sanchez ◽  
Nathalie Iannuccelli ◽  
Benjamin Basso ◽  
Jean-Pierre Bidanel ◽  
Yvon Billon ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Large White ◽  
Intramuscular Fat Content

scholarly journals Comparative Microbial Profiles of Colonic Digesta between Ningxiang Pig and Large White Pig

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1862
Author(s):  
Linfeng Lei ◽  
Zhaobin Wang ◽  
Jianzhong Li ◽  
Huansheng Yang ◽  
Yulong Yin ◽  
...  
Keyword(s):  
Bacterial Communities ◽  
Fatty Acid Biosynthesis ◽  
16S Rrna Gene Sequencing ◽  
Short Chain Fatty Acids ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Rrna Gene ◽  
Scaling Analysis ◽  
Large White ◽  
Intramuscular Fat Content

Sixteen 35-day-old piglets, including eight Large White (LW) piglets (a lean-type pig breed) and eight Ningxiang (NX) piglets (a fatty-type Chinese Indigenous pig breed), were fed the same diet for 105 days. NX pigs had higher intramuscular fat content than LW pigs (p < 0.05). According to 16S rRNA gene sequencing, the relative abundances of the genera Ruminococcaceae_NK4A214_group, Parabacteroides, Christensenellaaceae_R-7_group and Ruminiclostridium were higher, whereas the abundances of Prevotellaceae_NK3B31_group, Prevotella, Subdoligranulum and Faecalibacterium were lower, in the colon of NX pigs compared to that of LW pigs. Nonmetric multidimensional scaling analysis revealed that the microbiota of the two pig breeds clustered separately along the principal coordinate axis. Furthermore, functional prediction of the bacterial communities suggested higher fatty acid biosynthesis in NX pigs. NX pigs also exhibited lower concentrations of total short-chain fatty acids, propionate and butyrate in the colon (p < 0.05). These findings suggest that NX pigs exhibited higher intramuscular fat content and backfat thickness than LW pigs. The bacterial communities in the colon of NX pigs were also more diverse than those in the colon of LW pigs, which might be used as a potential metabolomics mechanism to research different breeds of pigs.

scholarly journals Quality and chemical composition of beef from cattle of two age groups in Puerto Rico.

1969 ◽  
Vol 97 (1-2) ◽  
pp. 57-74
Author(s):  
Diana Santrich-Vacca ◽  
Danilo Cianzio ◽  
Aixa Rivera ◽  
Americo Casas ◽  
Raúl Macchiavelli
Keyword(s):  
Puerto Rico ◽  
Age Groups ◽  
Quality Criteria ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
University Of Florida ◽  
The University ◽  
Intramuscular Fat Content ◽  
Two Age Groups

Several quality criteria were determined in beef derived from animals of two age groups classified by dentition: those with four permanent incisors (55 head), and those with five or more permanent incisors (50 head), corresponding to chronological ages of up to 2.5 years and three years or more, respectively. The 105 animals were processed into beef in three local slaughtherhouses. From each left-carcass, samples from the Longissimus dorsi lumborum (LDL), Semimembranosus (SM) and Semitendinosus (ST) were obtained and analyzed for tenderness (Warner-Braztler Shear Force; WBS) and intramuscular fat as crude and cooked beef, and for contents of water and protein in crude condition, at the laboratory of Food Science and Technology, Mayagüez Campus of UPR. A similar number of crude samples were analyzed for contents of intramuscular fat and cholesterol at the laboratory of Meat Technology of the University of Florida in Gainesville. Animal age did not affect (P > 0.05) contents of water, protein or cholesterol, nor the WBS value. Intramuscular fat content of younger animals was lower (P less than 0.05) than that of the older group in crude beef analyzed at Mayagüez (1.89 vs. 2.73%) and Florida (2.60 vs. 3.48%), and in cooked beef analyzed in Mayagüez (2.98 vs. 4.56%), respectively. The general means of protein and cholesterol content were 20.38% and 56.41 mg/100 g (wet basis), the latter being lower than that found in the literature (70 to 75 mg/100 g). This difference is ascribed mainly to the common local practice of basing bovine feeding on grazing tropical grasses. Muscle did not affect (P > 0.05) the contents of protein and intramuscular fat in crude and cooked samples analyzed at Mayagüez, and of cholesterol (LD vs. SM) in crude beef samples analyzed at Florida. Intramuscular fat was higher (P less than 0.05) in crude samples from Longissimus analyzed at Florida. In addition, of the three muscles tested, Longissimus yielded crude beef with higher (P less than 0.05) intramuscular fat content (Florida samples) and of greatest tenderness (WBS 1.53 kg/1.27 cm). It is concluded that beef produced in Puerto Rico can be classified as moderately tender and low in intramuscular fat and cholesterol, thus constituting a healthy and appetizing source of nutrients for the consuming public.

The influence of breed and type of feed on the cholesterol content of the M. longissimus dorsi of steers

1990 ◽  
Vol 30 (6) ◽  
pp. 797 ◽  
Author(s):  
DG Taylor ◽  
LW Smith
Keyword(s):  
Correlation Coefficients ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Fat Thickness ◽  
Intramuscular Fat Content

The cholesterol content of muscle from pasture-fed Hereford (n = 21) and Brahman (n = 12) steers, and from grain-fed Hereford (n = 20) steers was determined. No significant differences (P>0.05) were detected in the cholesterol content of muscle between breeds or between types of feed. Small, non-significant correlation coefficients were detected between cholesterol content of muscle and carcass fat thickness, while the association between cholesterol content of muscle and intramuscular fat content was stronger but only significant (P<0.05) for the Brahman group. Thus, breed, feed type and possibly carcass fatness were not variables that could be used to reduce the cholesterol content of muscle.

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