scholarly journals Genetic parameters of some meat quality traits in the Large-White, French Landrace and Belgian Landrace pig breeds

1988 ◽  
Vol 37 (3) ◽  
pp. 200-200
Author(s):  
G. COLE ◽  
Geneviève LE HENAFF ◽  
P. SELLIER
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Quality Traits ◽  
Large White ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Landrace Pig

scholarly journals Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

animal ◽  
2010 ◽  
Vol 4 (11) ◽  
pp. 1832-1843 ◽  
Author(s):  
E. Gjerlaug-Enger ◽  
L. Aass ◽  
J. Ødegård ◽  
O. Vangen
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Quality Traits ◽  
Rapid Methods ◽  
Pig Breeds ◽  
Meat Quality Traits

Associations of QTL Region Genes of Chromosome 2 with Meat Quality Traits and Productivity of the Ukrainian Large White Pig Breed

2021 ◽  
Vol 55 (1) ◽  
pp. 53-62
Author(s):  
V. N. Balatsky ◽  
Y. K. Oliinychenko ◽  
T. V. Buslyk ◽  
I. B. Bankovska ◽  
S. N. Korinnyi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Chromosome 2 ◽  
Large White ◽  
Meat Quality Traits ◽  
Large White Pig

scholarly journals Apulo-Calabrese and Crossbreed Pigs Show Different Physiological Response and Meat Quality Traits after Short Distance Transport

Animals ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 177 ◽  
Author(s):  
Gizella Aboagye ◽  
Stefania Dall’Olio ◽  
Francesco Tassone ◽  
Martina Zappaterra ◽  
Salvatore Carpino ◽  
...  
Keyword(s):  
Meat Quality ◽  
Short Distance ◽  
Blood Parameters ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Genetic Types ◽  
Alkaline Phosphate ◽  
Distance Transport ◽  
Sodium And Potassium

Despite the increasing interest in the welfare of animals during transport, very little is known on the response of local pig breeds to the transport procedures. This study aims to compare the effect of short journey on behaviour, blood parameters, and meat quality traits in 51 Apulo-Calabrese and 52 crossbreed [Duroc × (Landrace × Large White)] pigs. All the animals were blood sampled five days before delivery (basal condition) and at exsanguination for the analysis of creatine kinase, cortisol, glucose, lactate, albumin, albumin/globulin, total protein, urea, creatinine, aspartate aminotransferase (AST), alanine aminotransferase, alkaline phosphate, sodium, and potassium. Post mortem pH, color, drip loss, cooking loss, and Warner-Bratzler shear force were measured at different times in longissimus thoracis samples. Univariate and multivariate analyses showed that glucose, albumin/globulin, urea, and AST at exsanguination were influenced by the genetic type. Apulo-Calabrese showed the highest increase in blood values of lactate, creatinine, sodium and potassium after the short distance transport. Behavioural occurrences were similar in both genetic types during unloading and lairage. Small differences were observed for meat quality although significantly higher a* and lower L* were found in Apulo-Calabrese pigs, showing meat with a deeper red colour than crossbreeds.

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

scholarly journals Genetic parameters of some carcass and meat quality traits in Betong chicken (KU line)

2018 ◽  
Vol 52 (3) ◽  
pp. 274-279 ◽  
Author(s):  
Panatda Bungsrisawat ◽  
Sornthep Tumwasorn ◽  
Wiriya Loongyai ◽  
Sasitorn Nakthong ◽  
Panwadee Sopannarath
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Quality Traits ◽  
Meat Quality Traits

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

2018 ◽  
Vol 58 (11) ◽  
pp. 2091 ◽  
Author(s):  
Jun-Mo Kim ◽  
Sang-Hoon Lee ◽  
Youn-Chul Ryu
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Drip Loss ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

Genetic parameters of carcass and meat quality traits in different muscles (longissimus dorsi and semimembranosus) of Hanwoo (Korean cattle)1

2017 ◽  
Vol 95 (8) ◽  
pp. 3359-3369 ◽  
Author(s):  
M. S. A. Bhuiyan ◽  
H. J. Kim ◽  
D. H. Lee ◽  
S. H. Lee ◽  
S. H. Cho ◽  
...  
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Korean Cattle ◽  
Meat Quality Traits
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