Genetic variation in meat quality and the incidence of malignant hyperthermia syndrome in Large White and Landrace boars

1979 ◽  
Vol 19 (96) ◽  
pp. 43 ◽  
Author(s):  
CP McPhee ◽  
A Takken ◽  
KJ D'Arcy
Keyword(s):  
Genetic Variation ◽  
Malignant Hyperthermia ◽  
Meat Quality ◽  
Autosomal Recessive ◽  
Recessive Gene ◽  
Performance Testing ◽  
Large White ◽  
Ph Values ◽  
Muscle Ph ◽  
Quality Measurements

Genetic variation in meat quality was investigated in Large White and Landrace boars in the Queensland boar performance testing station. An autosomal recessive gene of frequency 0.2 in Landrace but absent in Large White produced malignant hyperthermia syndrome (MHS) in 10 out of 206 Landrace boars given the halothane test. Muscle acidity was measured in 86 Large White and 92 Landrace carcases 1 hour (pH,) and 24 hours (pH,) after slaughter. In four Landrace litters which contained both normal and MHS boars, muscle pH was significantly lower in MHS than normal carcases. Averaged over loin, middle and neck sites of measurement, pH, values were 5.8 vs 6.3 (P < 0.01), and pH, values were 5.5 vs 6.0 (P < 0.05). The colour of the I. dorsi muscles was also paler in MHS than normal carcases (1.25 score points vs 2.5 points, P < 0.05). Excluding MHS carcases, heritability estimates of 0.33 � 0.31,0.46 � 0.30 and 0.3910.29 were obtained for pH,, pH, and colour score of the I. dorsi. There were no significant differences between the breeds in muscle acidity. Average values were 6.44 0 � 0.01 for pH, and 6.11 � 0.02 for pH,. Landrace had paler I. dorsi than Large White (2.6 points vs 2.8 points, P < 0.05). The use of meat quality measurements and the halothane test in selection programs is discussed.

scholarly journals Feed Intake Behaviour of different Pig Breeds during Performance Testing on Station

2006 ◽  
Vol 49 (1) ◽  
pp. 77-88 ◽  
Author(s):  
R. Baumung ◽  
G. Lercher ◽  
A. Willam ◽  
J. Sölkner
Keyword(s):  
Meat Quality ◽  
Feed Intake ◽  
Quality Index ◽  
Consumption Rate ◽  
Performance Testing ◽  
Feed Consumption ◽  
Feeding Patterns ◽  
Large White ◽  
Pig Breeds ◽  
Feeding Station

Abstract. The aim of the study was to compare the feed intake behaviour of the two main pig breeds used as dam lines in Austria, Large White and Landrace, and to clarify whether there is an effect of MHS-type on feeding patterns in Pietrain. Feed intake behaviour of 1.593 pigs of three different breeds (618 Large White, 486 Landrace, 489 Pietrain) kept in group pens (maximum 13 pigs per pen) was analyzed. Different traits such as visits per hour and per day, time in the feeding station per hour and per day, feed intake per hour and per day and feed consumption rate were used to describe feed intake behaviour for the observation periods testing day and testing period. By using Generalized Linear Models differences in feed intake behaviour between the breeds were assessed. LS-Means were used to describe feed intake patterns for each breed. Large White and Landrace animals showed clearly different feed intake strategies: Large White can be characterized by a high number of visits in the station combined with shorter time spent in the station and lower consumption rates. Landrace animals tend to visit the feeding station less often per hour but compensate this with staying longer in the feeding station resulting in a higher feed intake per meal. The effects of MHS-type on feeding patterns of Pietrain, were small. Finally the relationships between selected growth and carcass traits (average daily gain, feed conversion ratio, lean meat content, meat quality index, intramuscular fat content) and selected feed intake behaviour traits (average feed intake per day, average time per day, average feed consumption rate) were analyzed using regression analysis. Average feed intake had a significant influence on all performance traits except the meat quality index.

A note on the effect of stocking density and temperature on meat quality in pigs

1989 ◽  
Vol 48 (2) ◽  
pp. 480-482 ◽  
Author(s):  
H. J. Guise ◽  
P. D. Warriss
Keyword(s):  
Meat Quality ◽  
Stocking Density ◽  
Live Weight ◽  
High Energy ◽  
Glycogen Depletion ◽  
High Energy Phosphate ◽  
Large White ◽  
Ambient Temperatures ◽  
Ph Values ◽  
R Value

One hundred and eighty-four Large White × Landrace pigs were transported 192 km to slaughter at stocking densities of either 0·3 or 0·4 m2 per 100 kg live weight and at ambient temperatures of >14°C or <10°C. After holding for 3 h in lairage and slaughter by normal practices, samples of m. semimembranosus were removed 45 min after exsanguination. Overall, pigs transported under cold conditions had a slightly lower mean pH45 (0·12 difference, P < 0·05) in the muscle but there were no effects of treatment on ultimate pH or R-value, a measure of the ratio of high energy phosphate compounds to their metabolites. Over 11% of the pigs had ultimate pH values 5·9. This may imply that the pre-slaughter handling had led to some material glycogen depletion. In view of the lack of major effects of stocking density or temperature during transport, it is likely that factors other than the treatments were contributors to this condition and were more important in determining subsequent meat quality.

scholarly journals Inheritance of reaction to halothane anaesthesia in pigs

1977 ◽  
Vol 29 (3) ◽  
pp. 287-292 ◽  
Author(s):  
C. Smith ◽  
P. R. Bampton
Keyword(s):  
Maximum Likelihood ◽  
Malignant Hyperthermia ◽  
Autosomal Recessive ◽  
Recessive Gene ◽  
Single Locus ◽  
Halothane Anaesthesia ◽  
Autosomal Recessive Gene ◽  
Allele Model

SUMMARYThe inheritance of reaction to halothane anaesthesia (so-called malignant hyperthermia syndrome) in pigs was studied in a series of 61 litters by 18 sires from an F3–F4 Pietrain–Hampshire crossbred population. A single locus two allele model allowing for reactors from all three genotypes, was fitted by maximum likelihood. It was concluded that the reaction is due to a single autosomal recessive gene with a frequency of 0·46 (0·44–0·48) and penetrance of 0·95 (0·92–0·98) in this stock.

scholarly journals The Effect of Varying Distances from the Wind Turbine on Meat Quality of Growing-Finishing Pigs

2015 ◽  
Vol 15 (4) ◽  
pp. 1043-1054 ◽  
Author(s):  
Małgorzata Karwowska ◽  
Jan Mikołajczak ◽  
Zbigniew Józef Dolatowski ◽  
Sylwester Borowski
Keyword(s):  
Fatty Acid ◽  
Wind Turbine ◽  
Meat Quality ◽  
Heme Iron ◽  
Neck Muscles ◽  
Finishing Pigs ◽  
Large White ◽  
Close Proximity ◽  
Muscle Ph

Abstract This study was conducted to assess the effect of rearing pigs at three different distances from a wind turbine (50, 500 and 1000 m) on the physicochemical properties and fatty acid composition of loin and neck muscles. The experiment was carried out on 30 growing-finishing pigs, derived from Polish Landrace × Polish Large White sows mated to a Duroc × Pietrain boar. The results obtained during the noise measurement showed that the highest level of noise in the audible and infrasound range was recorded 50 m from the wind turbine. Rearing pigs in close proximity to the wind turbine (50 m) resulted in decreased muscle pH, total heme pigments and heme iron as well as reduced content of C18:3n-3 fatty acid in the loin muscle. Loins of pigs reared 50 m from the wind turbine were characterized by significantly lower iron content (6.7 ppm g-1) compared to the loins of pigs reared 500 and 1000 m from the wind turbine (10.0-10.5 ppm g-1). The concentration of α-linolenic acid (C18:3n-3) in loin and neck muscles decreased as the distance from the wind turbine increased. Avoiding noise-induced stress is important not only for maintaining meat quality but also for improving animal welfare.

Effect of available dietary carbohydrate on glycolytic potential and meat quality of swine muscles

2002 ◽  
Vol 82 (3) ◽  
pp. 311-320 ◽  
Author(s):  
Giuseppe Bee
Keyword(s):  
Lactic Acid ◽  
Meat Quality ◽  
Dietary Treatment ◽  
Drip Loss ◽  
Post Mortem ◽  
Large White ◽  
Glycolytic Potential ◽  
Muscle Ph ◽  
Glycolytic Intermediates ◽  
Key Words Pig

The aim of this study was to determine whether glycolytic potential (GP) in pork muscle could be modified by the availability of carbohydrates in the diets and, if so, to what extent meat color and drip loss were affected. Biopsy samples of longissimus muscle (LM) from 48 Swiss Large White pigs (25 gilts, 23 barrows) weighing 70 kg were collected, and the GP was determined to vary from 111 to 187 μmol g-1 wet weight. At 90-kg body weight, pigs were moved into individual pens and assigned (blocked by GP and sex) to be fed 2.8 kg of a diet either high (H) or low (L) in available carbohydrate up to 104 kg. Pigs were fasted overnight (15 h) before slaughter. Glycogen, glucose, glucose-6-phosphate and lactic acid content were determined in samples of LM (predominantly glycolytic muscle) collected 30 min and 24 h post-mortem and in samples of the dark part of the semitendinosus (ST, oxidative part of the muscle) 24 h post-mortem. After slaughter, the decline in pH and temperature was recorded in the LM from 30 min to 24 h after bleeding. Regardless of the diet, content of glycolytic intermediates and lactic acid were higher in the LM compared to the ST. Diet did not alter the GP, and did not affect color or drip loss of the LM. However, in gilts fed the H diet muscle pH was lower by 0.2 units from 30 min until 6 h post-mortem than in gilts fed the L diet. These effects were not observed in barrows. ST of gilts fed the H diet had higher levels of glycolytic intermediates and lactic acid and, therefore, higher GP compared to gilts on the L diet, but no dietary effects occurred in barrows. Increased GP resulted in paler color and higher drip loss, whereas ultimate pH was not affected. The GP was positively correlated with L* (0.52), a* (0.49), b* (0.59) and drip loss (0.77) of the ST, whereas poor correlations were observed in the LM. In conclusion, dietary treatment only affected paleness and drip loss of the ST muscle and the effects were more pronounced in gilts than barrows. Increased GP resulted in paler meat with higher drip loss. Key words: Pig, glycolytic potential, meat quality, carbohydrate supply

scholarly journals Effect of addition of pollen and propolis to feeding mixtures during the production of broiler chickens ROSS 308 to the colour of thigh and breast muscle and pH determination

2011 ◽  
Vol 59 (6) ◽  
pp. 359-366 ◽  
Author(s):  
Hana Šulcerová ◽  
Michal Mihok ◽  
Miroslav Jůzl ◽  
Peter Haščík
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Negative Impact ◽  
Quality Characteristics ◽  
Raw Meat ◽  
Ph Values ◽  
Significant Relationships ◽  
Thigh Muscles ◽  
Muscle Ph ◽  
Process Level

The aim of this study was to verify influence of pollen and propolis added to the feeding mixture in the diet of broiler chickens Ross 308 to colour breast and thigh muscles in relation to pH values. A total of 198 units 1 day-old Ross 308 hybrid combinations divided into 6 groups according to the feeding mixtures were investigated on meat quality characteristics changes. Muscle colour of breasts and thighs was measured and compared with pH in three times, pH1, pH2 and pHult. Feeding with various additions to feeding mixtures for chicken showed small impact of low content (200 or 300 mg.kg−1) propolis to meat quality characteristics. Higher effect on breast quality was found in group with 400 mg.kg−1 pollen addition to feed, there was faster and deeper postmortal process level found, although without negative impact on meat quality. Meat colour and muscle pH of chicken in this experiment was pale and had low ultimate pH. In these parameters were found correlation. Chicken meat of this experimental animals was paler and had the lowest ultimate pH, altough in group with higher addition it wasn’t confirmed. Raw meat breast pH was significantly lower than thigh muscles in all measurement time. Various feeding especially pollen had significant impact on breast colour which was paler although without negative displays attended of pH decline. Significant relationships are between breast and thigh L*a*b* values and pH1 respectively.

Desirable effects of dietary 4-O-methyl-glucuronoarabinoxylan from the Echinacea plant on growth performance, thigh meat quality and development of small intestine in female Partridge-Shank broilers

2020 ◽  
Vol 60 (2) ◽  
pp. 288
Author(s):  
Qing-Chang Ren ◽  
Jing-Jing Xuan ◽  
Chuan-Yan Che ◽  
Xin-Chao Yan ◽  
Zhong-Ze Hu
Keyword(s):  
Small Intestine ◽  
Growth Performance ◽  
Meat Quality ◽  
Dietary Supplementation ◽  
Bodyweight Gain ◽  
Lower Percentage ◽  
Feed Ratio ◽  
Muscle Ph ◽  
Access To Water

In this trial we aimed to assess the effects of dietary supplementation of 4-O-methyl-glucuronoarabinoxylan (4OMG) on growth performance, thigh meat quality and small intestine development of female Partridge-Shank broilers. A total of 240 1-day-old female Partridge-Shank broilers were randomly distributed to four groups with three replicates of 20 within each group. Groups received either 0, 15, 20 or 25 g 4OMG/kg DM of diet. During the whole experiment of 60 days, broilers had ad libitum access to water and feed. At pen level, feed intake was recorded daily and broilers were weighed at the start and end of the experiment. For each group, three pens with a total of 20 broilers were randomly selected to determine the thigh meat quality and the small intestine development of broilers. Broilers fed diets with higher 4OMG had greater final liveweight (P = 0.004), daily bodyweight gain (P = 0.004) and gain-to-feed ratio (P &lt; 0.001), muscle pH values (P = 0.031) and redness (P = 0.001), duodenal weight index (P = 0.042), jejunal (P = 0.043) and ileal length (P = 0.049), duodenal (P &lt; 0.001) and ileal villus height (P = 0.008), but lower percentage of dead birds (P &lt; 0.001), drip loss (P = 0.042) and shear force value (P = 0.043) of the thigh muscles. These results indicate that increasing dietary supplementation of 4OMG may improve growth performance and meat quality of female Partridge-Shank broilers through better development of small intestine.

Keeping Quality of Pacific Coast Dogfish

1959 ◽  
Vol 16 (6) ◽  
pp. 791-794 ◽  
Author(s):  
R. H. Moyer ◽  
B. A. Southcott ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Sea Water ◽  
Total Volatile ◽  
Bacterial Counts ◽  
Ph Values ◽  
Appreciable Increase ◽  
Muscle Ph ◽  
Keeping Quality ◽  
Viable Bacteria

Pacific coast dogfish (Squalus suckleyi) were held 21 days in ice and in refrigerated sea water with and without added chlortetracycline, viable bacterial counts and volatile bases being determined periodically. Viable bacteria increased sharply after about 14 days but the muscle pH values showed little or no increase. No appreciable increase in the total volatile base or trimethylamine content of the muscle was noted until the fish were stored for more than 2 weeks, and then the increases observed were comparatively small.

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.

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