scholarly journals Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed

2016 ◽  
Vol 14 (2) ◽  
pp. e0603 ◽  
Author(s):  
Carmen De Jesús ◽  
Rubén Domínguez ◽  
Jesús Cantalapiedra ◽  
Antonio Iglesias ◽  
José M. Lorenzo
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Monounsaturated Fatty Acids ◽  
Production Costs ◽  
Longissimus Dorsi ◽  
Control Group ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Colour Parameters

The effect of including chestnuts in the formulation of the feed on carcass characteristics and meat quality from 24 castrated males Celta pigs was studied. The inclusion of 15% of chestnut (CH15) improved (p<0.01) the carcass (118 vs. about 104 kg) and live weights (149 vs. 133-139 kg). Killing out percentage was also better for chestnuts groups than for control group. With regards the morphometric parameters, there were no statistically significant (p>0.05) differences except for the carcass length and ham length, for which the CH15 group proved to be the group with the longest sizes. The diet did not affect the physicochemical properties (colour parameters, water holding capacity and shear force) of longissimus dorsi muscle. The composition of some fatty acids of the longissimus dorsi muscle was affected by diet. The total saturated (35-38%) and total polyunsaturated fatty acids (8-10%) did not present differences. However, the increase of chestnut in the diet increased (p<0.05) the monounsaturated fatty acids in intramuscular fat (57% in CH25 vs. 53% in control and CH15). Within monounsaturated fatty acids, the C18:1n9 was the most influenced by the diet. The expression of the enzyme that synthesizes C18:1n9 depend on the composition of the diet. Therefore, the lower content of protein and the higher amounts of C18:1n9 and C18:2n6 in the chestnut could be explaining the greater content of C18:1n9 in muscle of chestnut-fed animals. The main conclusion is that including chestnuts in the diet would allow reduce production costs with no effect or even improving carcass measurements and meat quality.

Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

scholarly journals Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

2019 ◽  
Vol 49 (5) ◽  
Author(s):  
Xue Shan
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Partial Least Squares Regression ◽  
Unsaturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Phospholipid Fatty Acids ◽  
Longissimus Dorsi ◽  
Least Squares Regression ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range. By analysis of partial least squares regression (PLSR), the microwaving treatment was more suitable in reserving UFA of intramuscular phospholipids from inra rabbit.

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 PSIX-29 JAK2-STAT3 Pathway Mediated Satellite Cell Apoptosis to Govern Skeletal Muscle Growth with Lysine

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 334-334
Author(s):  
Zhi-wen Song ◽  
Cheng-long Jin ◽  
Mao Ye ◽  
Chun-qi Gao ◽  
Hui-chao Yan ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Muscle Growth ◽  
Longissimus Dorsi ◽  
Control Group ◽  
Stat3 Pathway ◽  
Skeletal Muscle Growth ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Pathway Inhibition ◽  
Induced Apoptosis

Abstract Apoptosis is programmed cell death that can be stimulated by external stress or nutrition restrictions. Lysine (Lys) is an essential amino acid for pig growth, and the relationship between Lys deficiency caused apoptosis and inhibition of skeletal muscle growth remains unknown. The objective of this study was to investigate whether apoptosis could be regulated by Lys supplementation and the potential mechanism. In current work, 30 male Duroc × Landrace × Large weaned piglets were divided randomly into 3 groups: control group (Lys 1.30%), Lys deficiency group (Lys 0.86%), and Lys rescue group (Lys 0.86%, 0-14d; 1.30%,15–28 d). The experiment lasted for 28 days, and on the morning of 29 d, piglets were slaughtered to collect samples. Isobaric tag for relative and absolute quantification (iTRAQ) proteomics analysis of the longissimus dorsi muscle showed that Janus family tyrosine kinase (JAK)-signal transducer and activator of transcription (STAT) pathway was involved in Lys deficiency-induced apoptosis and inhibited skeletal muscle growth. Meanwhile, western blotting results of the longissimus dorsi muscle demonstrated that Lys deficiency caused apoptosis (P &lt; 0.05) with the JAK2-STAT3 pathway inhibition (P &lt; 0.05). Interestingly, apoptosis was suppressed (P &lt; 0.05), and the JAK2-STAT3 pathway was reactivated (P &lt; 0.05) after Lys re-supplementation in longissimus dorsi muscle. In addition, results of satellite cells (SCs) isolated from the longissimus dorsi muscle of 5-day-old Landrace piglets showed that Lys deficiency-induced apoptosis (P &lt; 0.05) was mediated by the JAK2-STAT3 pathway inhibition (P &lt; 0.05). Moreover, the JAK2-STAT3 pathway was reactivated (P &lt; 0.05) by Lys re-supplementation and suppressed apoptosis in SCs (P &lt; 0.05), and this effect was blocked (P &lt; 0.05) after SCs treated with AG-490 (a specific inhibitor of JAK2). Collectively, Lys inhibited apoptosis in SCs to govern skeletal muscle growth via the JAK2-STAT3 pathway.

scholarly journals Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

2012 ◽  
Vol 41 (7) ◽  
pp. 1706-1712 ◽  
Author(s):  
Gabriela Aferri ◽  
Paulo Roberto Leme ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Soraia Marques Putrino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Sources

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

EFFECTS OF PRERIGOR CHILLING AND FREEZING AND SUBCUTANEOUS FAT COVER UPON THE HISTOLOGICAL AND SHEAR PROPERTIES OF BOVINE LONGISSIMUS DORSI MUSCLE

1982 ◽  
Vol 62 (2) ◽  
pp. 353-361 ◽  
Author(s):  
L. E. JEREMIAH ◽  
A. H. MARTIN
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Textural Properties ◽  
Additional Research ◽  
Longissimus Dorsi ◽  
Shear Properties ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Textural Parameters

A total of 119 bovine carcasses were utilized in three separate but related experiments to evaluate histological and textural parameters of the longissimus dorsi muscle at 45 min postmortem (unchilled), at 90 min postmortem (45 min cooler chill) and after a 24-h chill in a cooler at 2 °C. Samples were also examined after prerigor (90 min postmortem) freezing at −18 °C and subsequent slow thawing (24 h at 2 °C). The composite results of these experiments provide no evidence that conventional chilling of carcasses, with a subcutaneous fat cover of 4.57–19.56 mm at the eleventh thoracic vertebra, produced detrimental effects (P < 0.05) upon certain histological or textural properties of bovine longissimus dorsi muscle. However, prerigor freezing and subsequent thawing produced substantial (P < 0.05) effects on the susceptibility of fibers to fragmentation and incidence of wavy fibers, but did not produce detrimental effects (P > 0.05) on tenderness under the conditions imposed in the present study. The results from the present study also demonstrated that the issues involved in the transition of muscle to meat are far from resolved, and that additional research will be required to document fully the relevance of carcass chilling and meat handling procedures to meat quality. Key words: Beef, histological properties, shear values, prerigor chilling, prerigor freezing, fat cover

The relationships of collagen and ADAMTS2 expressionlevels with meat quality traits in cattle

2016 ◽  
Author(s):  
X. H. Zhang ◽  
H. .Liao ◽  
Y. X. Qi ◽  
Y. Q. Wang ◽  
Y. Z. Pang ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Muscle Development ◽  
Expression Patterns ◽  
Subcutaneous Fat ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Expression Levels ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

Extracellular matrix (ECM) is the major macromolecule in skeletal muscle, and collagen is main component of ECM surrounding muscle fiber and adipocyte, which affect meat quality greatly. The remodeling of ECM is regulated by matrix metalloproteinases, such as ADAMTS2, which is essential for the maturation of triple helical collagen fibrils in body. The expression patterns of COL1A1, COL2A1, COL3A1 and ADAMTS2 in longissimus dorsi muscle were explored by qRT-PCR and results indicated that the expression levels of COL1A1, COL3A1 and ADAMTS2 were significantly higher at 3 and 24 month, while significantly lower at 12 and 30 month. The expression of ADAMTS2 and COL1A1 had significant positive relationships with intramuscular fat content, while expression of COL3A1 had significant positive relationship with shearing force and water holding capacity in cattle. The expression levels of collagen and ADAMTS2 were significantly higher in mesenteric fat, mammary fat pad and subcutaneous fat than in longissimus dorsi muscle, biceps femoris and infraspinitus tissues. The expressions levels of COL1A1, COL3A1 and ADAMTS2 were significantly lower in marbling fat than in other fat tissues. This study indicated that the expression of collagen and ADAMTS2 had important effects on postnatal skeletal muscle development and meat quality.

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