Fluctuation and criteria of porcine fat firmness

Fat quality, in particular, firmness is a main contributor to meat appearance, shelf life, taste, and human health. The current study was conducted to examine the fluctuation and criteria of porcine fat firmness. Several physiochemical methods were performed on 237 porcine perirenal fat samples that were obtained randomly from a commercial market. The relationship between perirenal fat and the middle subcutaneous fat layer was investigated to predict carcass fat quality. Each physiochemical property of the perirenal fat showed considerable variation as a 40-fold difference in firmness was observed between the most extreme samples. Differences between these extremes were 19°C in melting point, 0·0043 for refractive index, and 18 g per 100 g fatty acid methyl esters for saturated fatty acids (SFA) concentration. Strong curvilinear relationships were found between Instron and sensory firmness scores (R=0·90–0·96, no.=24). On the basis of these relationships, classification of the perirenal fats obtained from the commercial market was defined. Fats possessing firmness values of less than 7 N have undesirable fat quality, whereas fat samples with values greater than 16 N were not popular in the market. From these data, we conclude that fats of 7–16 N in firmness value were preferred by consumers. Firmness values of perirenal fat samples correlated significantly with the stearic acid (C18:0) and SFA concentrations of samples of the middle subcutaneous fat layer (r=0·68, 0·57, P<0·01). These results indicate that there are wide fluctuations in the porcine fat quality, and that fats ranging in Instron firmness values between 7 and 16 N are most acceptable to consumers. And, subcutaneous fat may prove to be a valuable indicator of whole body pork fat quality.

The influence of apple- and red-wine pomace rich diet on mRNA expression of inflammatory and apoptotic markers in different piglet organs

Flavan-3-ols are a class of flavonoids that are widely distributed in fruits and beverages including red wine and apples. Consumption of flavanoid-rich food has been shown to exhibit anti-microbial, anti-oxidative, anti-inflammatory, and immune-modulating effects. To test the nutritional effects of flavanols on mRNA gene-expression of inflammatory and apoptotic marker genes, piglets were given two flavanoids-rich feeding regimens: a low flavanoid standard diet (SD) was compared with diets enriched with 3·5% apple pomace (APD) or 3·5% red-wine pomace (RWPD). The influence on mRNA expression levels was investigated in different immunological active tissues and in the gastro-intestinal tract (GIT). The investigation took place from 1 week prior weaning to 19 days post weaning in 78 piglets. The expression of expressed marker genes was determinate by one-step quantitative real-time (qRT-PCR): TNFα, NFκB as pro-inflammatory; IL10, as anti-inflammatory; caspase 3 as apoptosis; cyclin D1 as cell cycle marker; and nucleosome component histon H3 as reference gene.The feeding regimens result in tissue individual regulation of mRNA gene expression in all investigated organs. It was discovered that there were significant differences between the applied diets and significant changes during feeding time curse. Both pomace treatments caused a significant up-regulation of all investigated genes in liver. The effect on mesenterial lymph nodes and spleen was not prominent. In the GIT, the treatment groups showed a inhibitory effects on gene expression mainly in stomach and jejunum (NFκB, cyclin D1 and caspase 3). In colon the trend of caspase 3 was positive with the greatest change in the RWPD group.In jejunum and stomach the cell cycle turn over was reduced, whereas in liver the cell turn over was highly accelerate. The influence on inflammatory marker gene expression is mainly relevant in stomach. It is presume that both flavanoid rich feeding regimens have the potential to modulate the mRNA expressions of inflammatory, proliferation and apoptotic marker genes in the GIT and piglet organs.

Prediction of the percentage lean of pig carcasses with a small or a large number of instrumental carcass measurements – an illustration with HGP and Vision

In this paper we report on the results of a recent dissection experiment in The Netherlands where prediction formulae for the percentage lean meat in pig carcasses with the Hennessy Grading Probe (HGP) and a vision system (from now on referred to as Vision) were determined. Predictions with the HGP were based on one fat and one muscle depth measurement only, while predictions with Vision were based on as many as 115 direct and derived measurements. The data from this dissection experiment were used to illustrate the statistical calculations involved in relation to the number of carcass measurements. Prediction with instruments that gather a large number of measurements per carcass is not covered by the present European Community (EC) regulations. Therefore the calculations were conducted according to new regulations for statistical methodology in pig carcass grading that are expected to be adopted by the EC in the near future. The calculations included consideration of 3 subpopulations (females, entire males and castrated males). The Vision data were also used to show that ordinary regression after selection of a subset of carcass measurements severely under estimates the accuracy of prediction: instruments and associated prediction formulae are seemingly much more accurate than they truly are. When standard regression methods are used for instruments that gather a large number of measurements, there is a considerable risk that measurement instruments will be selected for the wrong reasons. Accuracy of approved instruments may not even comply with the EC-regulations, with poor consequences for harmonization within the EC.

Influence of energy intake on protein and lipid deposition in Creole and Large White growing pigs in a humid tropical climate

Twenty-four castrated males were used to study the effect of breed (Large White v. Creole (LW v. CR)) and feeding level (0·70, 0·80, 0·90, and 1·00 ad libitum) on growth performance and protein deposition (PD) and lipid deposition (LD) between 30 and 60 kg in growing pigs under tropical climatic conditions; the CR pigs are raised in the Caribbean area and can be qualified as fat and slow growing pigs. Daily protein and amino acids supplies were calculated to be non-limiting for protein gain. Total PD and LD were measured according to the comparative slaughter technique. Digestibility coefficients of energy and nutrients were estimated over a 10-day period at 45 kg live weight. Neither the breed nor the feeding level influenced the apparent digestibility coefficients of dietary nutrients; only energy digestibility was increased at reduced feeding levels (P<0·05). Average daily gain increased linearly with the increase of metabolizable energy (ME) intake and the slope of the relationship was lower in CR than in LW pigs (30·4 v. 36·6 g per additional MJ ME). The food conversion ratio was not affected by feeding level but it was significantly higher in CR than in LW pigs (2·88 v. 2·36 kg /kg; P<0·001). Daily PD increased with ME intake according to a linear relationship in both breeds and the slope was significantly affected by breed (3·1 v. 4·2 g/MJ ME in CR and LW pigs, respectively; P<0·001). In contrast, the increase of LD and total energy retained with ME were higher in CR than in LW pigs (8·4 v. 6·4 g/MJ and 0·40 v. 0·36 MJ/ MJ ME, respectively; P<0·001).

Developments of carcass cuts, organs, body tissues and chemical body composition during growth of pigs

A serial slaughter trial was carried out to examine the developmental change of physical and chemical body composition in pigs highly selected for lean content. A total of 48 pigs (17 females and 31 castrated males) were serially slaughtered and chemically analysed. Eight pigs were slaughtered at 20, 30, 60, 90, 120 and 140 kg live weight, (LW) respectively. The carcass was chilled and the left carcass side was dissected into the primal carcass cuts ham, loin, shoulder, belly and neck. Each primal carcass cut was further dissected into lean tissue, bones and rind. Additionally, the physical and chemical body composition was obtained for the total empty body as well as for the three fractions soft tissue, bones and viscera. Viscera included the organs, blood, empty intestinal tract and leaf fat. The relationship between physical or chemical body composition and empty body weight (EBWT) at slaughter was assessed using allometric equations (log10y=log10a+b log10 EBWT). Dressing percentage increased from 69·4 to 85·2% at 20 to 120 kg and then decreased to 83·1% at 140 kg LW, whereas percentage of soft tissue, bones and viscera changed from 23·5 to 33·0%, 10·1 to 6·3% and 14·7 to 10·3%, respectively, during the entire growth period. Substantial changes in proportional weights of carcass cuts on the left carcass side were obtained for loin (10·5 to 17·5%) and belly (11·3 to 13·8%) during growth from 20 to 140 kg. Soft tissue fraction showed an allometric coefficient above 1 ( b=1·14) reflecting higher growth rate in relation to the total empty body. The coefficients for the fractions bones and viscera were substantially below 1 with b=0·77 and 0·79, respectively, indicating substantial lower growth relative to growth of the total empty body. Lean tissue allometric growth rate of different primal cuts ranged from b=1·02 (neck) to 1·28 (belly), whereas rates of components associated with fat tissue growth rate ranged from b=0·62 (rind of belly) to 1·79 (backfat). For organs, allometric growth rate ranged from b=0·61 (liver) to 0·90 (spleen). For the entire empty body, allometric accretion rate was 1·01, 1·75, 1·02 and 0·85 for protein, lipid, ash and water, respectively. Extreme increase in lipid deposition was obtained during growth from 120 to 140 kg growth. This was strongly associated with an increase in backfat and leaf fat in this period. Interestingly, breeds selected for high leanness such as Piétrain sired progeny showed an extreme increase in lipid accretion at a range of LW from 120 to 140 kg, which indicates that selection has only postponed the lipid deposition to an higher weight compared with the normally used final weight of 100 kg on the performance test. The estimates obtained for allometric growth rates of primal carcass cuts, body tissue and chemical body composition can be used to predict changes in weight of carcass cuts, determine selection goals concerning lean tissue growth, food intake capacity, etc. and generally as input parameters for pig growth models that can be used to improve the efficiency of the entire pig production system for pigs highly selected for lean content.

In vitroeffects of ghrelin on gastric H+-K+-ATPase and pepsin activity and mRNA expression of gastrin, somatostatin, receptors for GH and IGF-1 in cultured gastric mucosal cells of weanling piglets

The present study was conducted to investigate the effects of ghrelin on gastric acid and pepsin secretion, as well as the mRNA expression of gastrin, somatostatin (SS) and receptors for growth hormone (GH) and insulin-like growth factor-1 (IGF-1) in gastric mucosal cells in vitro. Gastric mucosal cells were isolated from 5-week-old weanling piglets and exposed for 4 h to 3×10−2, 3×10−1, 3, 3×10 and 3×102nmol/l of h-ghrelin, respectively after 30-h incubation in DMEM/F-12. Pepsin activity in culture medium, cell viability and H+-K+-ATPase activity, as well as mRNA expression of gastrin, SS, GHR and IGF-1R in gastric mucosal cells were determined as response criteria. The experiment was repeated three times. Ghrelin significantly (P<0·05) increased H+-K+-ATPase activity of gastric mucosal cells at 3×10−1, 3 and 3×10 nmol/l of h-ghrelin. However, no significant changes were observed either in pepsin activity or the cell viability after ghrelin treatment. The mRNA expression of gastrin and SS was significantly increased in gastric mucosal cells exposed to h-ghrelin at 3×10−1and 3 nmol/l (P<0·05). H-ghrelin significantly increased IGF-1R but not GHR mRNA expression at 3×10−1, 3 and 3×10 nmol/l of h-ghrelin (P<0·05). Ghrelin acts on gastric mucosal cells from weanling piglets to regulate the H+-K+-ATPase activity and mRNA expression of gastrin, SS, and IGF-1Rin vitro.

Influence of soaking, fermentation and phytase supplementation on nutrient digestibility in pigs offered a grower diet based on wheat and barley

The effects of 1-h soaking, fermentation and phytase supplementation of a pig diet based on wheat and barley on ileal and total tract apparent digestibility in growing pigs fitted with a post valve T-caecum (PVTC)-cannula were studied. Eight animals in a two-period change-over design were used, subjecting four animals to each treatment (dry, soaked, microbial phytase supplemented or fermented diet). Acid insoluble ash was used as an indigestible marker for calculating apparent digestibility coefficients. Fermentation improved (P<0·05) the ileal apparent digestibility coefficients of organic matter (OM), nitrogen and amino acids, while there was no effect of 1-h soaking and phytase supplementation. The total tract apparent digestibility coefficient of OM was also improved by fermentation. The ileal apparent digestibility coefficient of phosphorus (P) was higher for fermentation (P<0·05) than for dry food and 1-h soaking. The total tract apparent digestibility coefficient of P was higher (P<0·05) for treated food (soaked, fermented and supplemented with microbial phytase) compared with dry food. Fermentation improved (P<0·05) the ileal apparent digestibility coefficient of calcium compared with dry and soaked food, and had no effect on the total tract apparent digestibility coefficient of calcium. Food inositol phosphates were affected by treatment (P<0·05), with a reduction of P bound to inositol hexaphosphate (IP6) of 10% in the 1-h soaked food and of 80% in the fermented food. Degradation of IP6in the gastro-intestinal tract of the animals was lower in the fermented food than in the other treatments. The content of neutral-detergent fibre in the food was reduced (P<0·05) in the soaked and fermented food by 4% and 14%, respectively, compared with the dry food. In conclusion, fermentation of food can improve digestibility of OM, degrade IP6and increase ileal digestibility of phosphorus, nitrogen and amino acids.

Optimization of the sampling strategy for establishing a gene bank: storing PrP alleles following a scrapie eradication plan as a case study

Gene banks are usually used for storing general genetic variability of endangered living populations but can be also used for storing alleles of a particular locus that are being eradicated through artificial selection programmes. In such scenarios gene banks would allow future re-introduction of one or more of the alleles being eradicated (and the associated diversity) into living populations. Frequencies within the bank for the locus of interest should have pre-determined target values. In this study, an algorithm is derived to obtain the optimal contributions of all candidate donors to achieve the target frequencies of the removed alleles in the bank while maintaining at the same time genetic variability in other loci unlinked to those targeted in the eradication programme. The efficiency of the algorithm is tested using the case of gene banks storing prion protein alleles currently disfavoured in scrapie eradication programmes (i.e., the AHQ, ARH, ARQ and VRQ alleles). Results showed that the algorithm was able to find the combinations of candidate contributions fulfilling different objectives regarding target frequencies and restrictions on coancestry. The most important factors influencing the optimal contributions were the allelic frequencies and the levels of diversity (coancestry) of the living population. Heterozygotes were favoured over homozygous individuals as, for a given number of animals contributing to the bank, the use of heterozygotes leads to lower levels of coancestry. Notwithstanding, almost all donors were sampled when restrictions on the global genetic diversity to be stored were severe.

Genetic variation in serum copper concentration in Angus cattle

Following the discovery of low serum copper (Cu) concentrations in 9-month-old beef calves at pasture in autumn (50% of animals had values <7·5 μmol/l), genetic variation in serum Cu concentration was studied in an experimental Angus herd in New Zealand, monitoring at intervals from about 7 to 17 months of age. The study was initiated in autumn when animals were supplemented with zinc (Zn) salts (to protect against liver injury from toxin-producing facial eczema spores on the pasture), and later in the production year after Cu supplementation but without Zn supplementation. Heritabilities of Cu concentration were estimated in 837 calves from six calf crops, the progeny of 47 sires, using restricted maximum likelihood procedures with an animal model. Correlations between Cu concentration and Zn concentration were also estimated, along with correlations between Cu concentration and 6-month, 9-month and yearling live weights. The heritability estimate for Cu concentration at all times outside the autumn Zn supplementation period was 0·28±0·08 (between-animal repeatability, 0·30±0·05), and the heritability estimates for autumn Cu concentration and Zn concentration were 0·35±0·11 and 0·26±0·13, respectively. The genetic and environmental correlations between autumn Cu concentration and Zn concentration were ?0·29±0·31 and 0·15±0·11, respectively, suggesting antagonistic effects between Zn and Cu only at the genetic level, with a net (phenotypic) correlation of 0·02±0·06. Genetic correlations between Cu concentration (outside the autumn season) and 6-month, 9-month and yearling weights ranged from 0·15±0·15 to 0·17±0·16. It was concluded that serum Cu and Zn concentrations in calves were heritable traits under the grazing conditions encountered, and that index selection to increase live weights and Cu concentrations could be applied if desired.

Quantitative study of the α- and γ-tocopherols accumulation in muscle and backfat from Iberian pigs kept free-range as affected by time of free-range feeding or weight gain

The experiment was undertaken to quantify the α and γ-tocopherols accumulation in muscle and backfat from Iberian pigs given food free-range as affected by the time of free-range feeding or the weight gained during the fattening in free-range. Pigs were given their food in a free-range production system with pasture and acorns (Quercus rotundifolia) for different periods of time: 46 days (free-range 3), 83 days (free-range 2) and 111 days (free-range 1). A control was given food free-range for 0 days. In addition another experiment was developed to determinate the effect of the the weight gained on the tocopherols accumulation at a similar period of time (111 days) given food free-range: one group gained 68·7 kg of weight (free-range A) and the other 43·6 kg (free-range B). The concentration of γ-tocopherol significantly (P<0·0001) increased after 83 days of feeding in the longissimus dorsi (LD) and biceps femoris (BF) muscles, and after 111 days in the inner and outer backfat layers. The concentration of α-tocopherol was not statistically affected by the days of free-range feeding in any case. Iberian pigs that put on more weight had significantly (P< 0·0001) higher concentration of α and γ-tocopherols in the inner and outer backfat layers, and α-tocopherol in the BF muscle than those given food free-range B. However, no differences were detected in the proportion of α-tocopherol in the LD and γ-tocopherol in the LD and BF. The γ-tocopherol content of LD and BF muscles depending on the days of feeding were adjusted to linear and quadratic regressions (R2=0·8705 and 0·8697, respectively), while the outer and inner backfat layers were linear equations (R2=0·8480 and 0·8119, respectively). However, the γ-tocopherol concentration as affected by the weight gained in free-range showed in all tissues a linear and a quadratic trend that were adjusted to exponential responses. The α-tocopherol content was affected by the γ-tocopherol concentration in muscle and outer backfat layer. The tocopherol concentration (α and γ-tocopherols) in the backfat layers may discriminate better between the pigs of high quality that were given food free-range for a long period of time and those that stayed an intermediate period. However, to discriminate between the pigs on formulated food and those given food free-range, the quantification of the γ-tocopherol concentration in muscle could be a better indicator.