Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs: Metabolomics and proteomics intertwined

2011 ◽  
Vol 75 (2) ◽  
pp. 610-627 ◽  
Author(s):  
Angelo D΄Alessandro ◽  
Cristina Marrocco ◽  
Valerio Zolla ◽  
Mariasilvia D΄Andrea ◽  
Lello Zolla
Keyword(s):  
Meat Quality ◽  
Large White ◽  
Longissimus Lumborum

scholarly journals Microstructure of Longissimus Lumborum Muscle and Meat Quality of Native Polish Pig Breeds: Złotnicka Sp Otted and Puławska

2016 ◽  
Vol 16 (4) ◽  
pp. 1199-1210 ◽  
Author(s):  
Joanna Bogucka ◽  
Wojciech Kapelański
Keyword(s):  
Meat Quality ◽  
The Other ◽  
Type I ◽  
Large White ◽  
Pig Breeds ◽  
Longissimus Lumborum ◽  
Fattening Pigs

Abstract In 50 fattening pigs representing two Polish native breeds: 24 Złotnicka Spotted, 10 Puławska and 16 F1 ♀ (Polish Large White × Polish Landrace) × F1 ♂ (Duroc × Pietrain) crosses microstructure of muscle, carcass and meat quality were studied. Puławska pigs had the thickest backfat, but the loin eye area was smaller only in comparison to crossbreds. Compared to the Puławska breed, the meat of Złotnicka Spotted pigs was darker, which was associated with a greater percentage of type I fibres and a smaller percentage of type IIB fibres. Puławska pigs distinguished themselves from the other groups under study by the greatest density of fibres per mm2. Smaller diameter of type IIA and IIB fibres and higher total number of fibres were found in Puławska breed pigs compared to Złotnicka Spotted, despite the absence of differences in the loin eye area. Smaller thickness of the fibres favourably affects meat quality, and might be considered an indicator of a delicate structure of meat.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

2013 ◽  
Vol 58 (No. 11) ◽  
pp. 497-511 ◽  
Author(s):  
D. Lisiak ◽  
E. Grześkowiak ◽  
K. Borzuta ◽  
S. Raj ◽  
P. Janiszewski ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Energy Content ◽  
Subcutaneous Fat ◽  
Fish Oils ◽  
Triceps Brachii ◽  
Large White ◽  
Animal Fats ◽  
Diet Supplements ◽  
Longissimus Lumborum

The study was conducted on 32 hybrids of (Polish Large White × Danish Landrace) × Duroc breeds fed similar energy content feed, however differing in fat diet supplements. The animals were divided into four groups in which the following fat supplements were added to the feed: A – rapeseed and linseed oils, B – rapeseed and fish oils + swine fat, C – linseed and fish oils, D – rapeseed and linseed oils + lard. The carcass slaughter value was estimated and physicochemical and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) muscles were determined. The content of fatty acids in the subcutaneous fat of the loin as well as in the raw LL and TB muscles was estimated as well. It was shown that there were no significant differences in the range of slaughter value traits and meat quality between the groups. However, it was found that different kinds of supplemented fat had a different effect on the content of the polyunsaturated fatty acids in the backfat and in the raw LL muscle. The lowest level of fatty acids characterized the group of pigs fed with supplements consisting of rapeseed and fish oils + lard. The highest values were detected among fatteners supplemented with linseed. The kind of supplemented fat affected the changes in the level of PUFA n-3 fatty acids, especially the linolenic acid C18:3 in backfat. The n-6/n-3 ratio in pigs fed with a greater share of linseed (C and D groups) was better (about 3) than in pigs which obtained a greater portion of rapeseed and fish oils (about 5.5). In both the muscles and fat of fatteners from groups B and C the DHA content was 2–3 times higher than in A and D groups. Higher EPA content was found in the TB muscle.  

scholarly journals Effects of dietary organic selenium supplementation on selenium content, antioxidative status of muscles and meat quality of pigs

2011 ◽  
Vol 49 (No. 9) ◽  
pp. 411-417 ◽  
Author(s):  
B. Bobček ◽  
R. Lahučký ◽  
J. Mrázová ◽  
R. Bobček ◽  
K. Novotná ◽  
...  
Keyword(s):  
Meat Quality ◽  
Selenium Concentration ◽  
Finishing Pigs ◽  
Antioxidative Status ◽  
Organic Selenium ◽  
Basic Diet ◽  
Fragmentation Index ◽  
Longissimus Lumborum ◽  
High Level

The effects of feeding a high level of organic selenium on the level of selenium, antioxidative status of m. longissimus lumborum et thoracis (MLLT) and m. semimembranosus (MSM) and meat quality of pigs (defined on malignant hyperthermia status, DNA based test) were investigated. Treatments consisted in supplementation of organic selenium (0.3 mg Se/kg diet) for the last 97 days to finishing pigs (basic diet with 0.18 mg Se/kg diet) before slaughter. MLLT was further examined for pH (45 min, 24 h), colour and conductivity (24 h), drip loss (48&nbsp;h) and myofibrillar fragmentation index (MFI, 5 days). Chemical composition (protein, intramuscular fat) was also estimated. Concentration of Se (spectrofluorometric method) and antioxidative status (rate of oxidation by stimulation with Fe<sup>2+</sup>/ascorbate, production of malondialdehyde &ndash; MDA) were estimated in muscle samples obtained post mortem. The level of selenium was more than twice higher (P &lt; 0.05) in muscles from pigs treated with higher selenium than in controls (0.377 vs. 0.922 mg/kg &ndash; MLLT and 0.377 vs. 0.836 mg/kg &ndash; MSM). The rate of oxidation was positively (P &lt; 0.05) influenced by Se supplementation. Tendencies to lower drip losses were observed in MLLT of pigs supplemented with Se but the differences were not significant (P &gt; 0.05). We concluded that dietary organic Se supplementation (0.3 mg Se/kg diet) to basic diet (0.18 mg Se/kg diet) of finishing pigs significantly increased the selenium concentration and improved the antioxidative status of muscle tissue. &nbsp;

Effect of rearing and slaughter conditions on behaviour, physiology and meat quality of Large White and Duroc-sired pigs

2009 ◽  
Vol 122 (2-3) ◽  
pp. 199-213 ◽  
Author(s):  
Claudia Terlouw ◽  
Alban Berne ◽  
Thierry Astruc
Keyword(s):  
Meat Quality ◽  
Large White

scholarly journals Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

2016 ◽  
Vol 24 (4) ◽  
pp. 303 ◽  
Author(s):  
S. Mattioli ◽  
M. Martino ◽  
S. Ruggeri ◽  
V. Roscini ◽  
L. Moscati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Essential Fatty Acids ◽  
Quality Parameters ◽  
Oxidative Status ◽  
Housing System ◽  
Longissimus Lumborum

<p>The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the <em>in vivo </em>oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of <em>Longissimus lumborum </em>muscle was lower (1.22 <em>vs. </em>1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 <em>vs. </em>6.82 µg/g of retinol, 719.2 <em>vs. </em>683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.</p><p><strong><br /></strong></p>

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

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&lt;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.

scholarly journals Black soldier fly larval meal in feed enhances growth performance, carcass yield and meat quality of finishing pigs

2021 ◽  
pp. 1-16
Author(s):  
S.Y. Chia ◽  
C.M. Tanga ◽  
I.M. Osuga ◽  
A.O. Alaru ◽  
D.M. Mwangi ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Body Weight Gain ◽  
Control Diet ◽  
Protein Source ◽  
Feed Conversion ◽  
Large White ◽  
Black Soldier Fly ◽  
Pig Feed

Using black soldier fly (BSF, Hermetia illucens) larvae as a novel protein source substituting fishmeal (FM) in animal feeds is globally gaining momentum. BSF can be reared on agro-industrial residues. However, incorporating BSF larval meal (BSFLM) into finisher pig diets has received inadequate attention. This study evaluated the effects of replacing dietary FM with BSFLM on growth, carcass traits and meat quality of finisher pigs. A control diet (including FM: 0% BSFLM) was compared with four dietary levels of replacement of FM with BSFLM at 25, 50, 75 or 100%. Forty hybrid pigs (crossbreeds of purebred Large White and Landrace) were randomly allocated to the five different dietary treatments. Feed intake, body weight gain and feed conversion ratio were measured. After 98 days of feeding, all pigs were slaughtered for the evaluation of carcass and nutritional content of the organ and muscle tissues. Diet significantly affected pig growth performance. Carcass weight of pigs fed diets with BSFLM replacing FM by 50, 75 or 100% (w/w) was higher than for pigs fed control diet with 100% FM as protein source. Crude protein content of pork tissues was high (65-93% on dry-matter basis) across all dietary groups. Therefore, BSFLM can replace FM in pig feed. This is relevant for commercial pig feed production and provides for the first time a nutritional analysis of pork derived from pigs raised on BSFLM.

Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes

2019 ◽  
Vol 59 (6) ◽  
pp. 1147 ◽  
Author(s):  
Yan Chen ◽  
Yingying Wei ◽  
Jianning Chen ◽  
Daojun Lv ◽  
Peining Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Essential Amino Acids ◽  
Production Performance ◽  
Total Production ◽  
Acid Ratio ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Intramuscular Fat Content

The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.

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