Comparison of Carcass Traits, Meat Quality, and Chemical Composition of Tissues from Progeny Derived from Cloned and Noncloned Pigs

2019 ◽  
Vol 21 (6) ◽  
pp. 296-300
Author(s):  
Ting Gu ◽  
Junsong Shi ◽  
Lvhua Luo ◽  
Zicong Li ◽  
Enqin Zheng ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Traits

Differences in carcass traits, meat quality and chemical composition between the pigs of different CAST genotype

2016 ◽  
Vol 56 (10) ◽  
pp. 1745 ◽  
Author(s):  
I. Djurkin Kušec ◽  
G. Kušec ◽  
R. Vuković ◽  
E. Has-Schön ◽  
G. Kralik
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Muscle Thickness ◽  
Intensity Level ◽  
Quality Traits ◽  
Calpain Activity ◽  
Meat Quality Traits ◽  
Pig Carcasses

The study was carried out on 89 Pig Improvement Co. (PIC) pig carcasses, with the aim to investigate the differences between three CAST loci in carcass and meat-quality traits, as well as chemical composition of longissimus dorsi (LD) muscle. The differences among genotypes at CAST/HinfI locus were significant in all carcass traits measured, where AB genotype exhibited preferable values in carcass lengths, ham length, muscle thickness, loin eye area, fat thickness and fat area. Among meat-quality traits analysed, genotypes at CAST/HinfI locus differed in pH45 in SM muscle, both pH24 in semimembranosus (SM) and LD muscles, as well as luminosity; genotypes at CAST/MspI differed in pH24 and EC24 measured at LD muscle and in red colour intensity, level of yellowness and hue angle; while genotypes at CAST/RsaI differed in pH45 and EC45 in SM muscle, pH24 in LD muscle, paleness and redness, as well as in shear force and calpain activity. EF genotype at this locus exhibited the highest pH values and the lowest CIE L*, with more pronounced red colour, but also highest shear force and lowest calpain activity values. Furthermore, significant differences in chemical composition of LD muscle were found only among genotypes at CAST/RsaI loci, where FF genotype had the lowest intramuscular fat and the highest relative share of protein.

scholarly journals Carcass Traits, Meat Characteristics, and Economic Viability of Grazing Nellore Cattle Produced Under Different Supplementation Strategies in the Tropics

2021 ◽  
Author(s):  
Jenifer Maira Lima Ramos ◽  
Julián Andrés Castillo Vargas ◽  
Evellyn Aryane Lopes Diniz ◽  
Natália Gomes Lacerda ◽  
Rafael Mezzomo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Traits ◽  
Economic Viability ◽  
Quality Traits ◽  
Concentrate Supplementation ◽  
Meat Quality Traits ◽  
Nellore Cattle ◽  
The Tropics ◽  
Dry And Rainy Seasons

Abstract This study explored the effects of different supplementation strategies in the dry and rainy seasons in the tropics on the carcass traits, meat quality, and economic viability of Nellore cattle produced under grazing conditions. For this purpose, twenty-eight non-castrated male animals (18 months) with an initial body weight of 327.93 ± 4.22 kg were used. The animals were equitably distributed in a randomized complete design thorough four supplementation strategies as follows: i) mineral supplementation (MS) in both dry and rainy seasons (MS/MS), ii) MS in the dry season and concentrate supplementation (CS) in the rainy season (MS/CS), iii) CS in the dry season and MS in the rainy season (CS/MS), and iv) CS in both dry and rainy seasons (CS/CS). Thereafter, carcass traits, primary carcass cut yields, meat quality traits, chemical composition of meat, and economic viability of cattle production across different supplementation strategies were determined. Data revealed that animals under CS/CS showed the greatest (P < 0.01) hot carcass weights among the other supplementation strategies evaluated. Conversely, supplementation strategy did not affect (P > 0.05) carcass traits (the ribeye area, final pH, and forequarter), meat quality traits (shear force, myofibrillar fragment index, sarcomere length, and color), and meat chemical composition (crude protein, fat, and moisture) of the animals. The effective operational cost, total cost, gross revenue, and profit of animals under CS/CS showed the greatest values, whereas the lowest ones were obtained for the animals under MS/MS. In conclusion, data suggest that concentrate supplementation during at least one season (dry or rainy) produces similar meat quality traits and chemical composition of meat, but different hot carcass weight, backfat thickness and hindquarter proportion to those observed when animals were supplemented with concentrate in both seasons. Additionally, CS/CS animals, despite having a higher total cost, have greater profitability when raised in tropical pasture.

scholarly journals Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs

2012 ◽  
Vol 1 (4) ◽  
pp. 141 ◽  
Author(s):  
José A. Partida ◽  
Edith Vázquez ◽  
María S. Rubio ◽  
Danilo Méndez
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
The Other ◽  
Consumer Acceptability ◽  
Meat Color ◽  
Font Size ◽  
Fat Thickness

<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoCommentText" style="margin: 0cm 0cm 4pt; text-align: justify; line-height: 12pt; mso-line-height-rule: exactly;"><span style="font-family: Times New Roman; font-size: small;"> </span></p><p>Crossbred lambs (<em>n</em> = 40) of 137 ± 3 days of age from Katahdin ewes with either Charollais (KCh), Dorper (KD), Suffolk (KS) and Texel (KT) sires were used in this study. The effect of sire breeds on carcass traits, chemical composition of muscle, meat quality and consumer acceptability was determined. Regarding carcass traits, KCh animals had the highest fat thickness. KT lambs had the smallest <em>M. Longissimusdorsi</em> (MLD) area compared tothat of KCh, KD and KS (17.0, 15.9, 15.5 and 13.9 cm<sup>2</sup>; respectively). Breed of sire had no effect (<em>P</em>&gt;0.05) on the chemical composition, pH or Warner-Bratzler shear force (WBSF) of lamb; however, it did affect meat color. KS lambs had lower<em> L*, a*, b*</em> and Ch* values compared to the other crossbreeds (<em>P</em>&lt;0.05). Consumer acceptability of lamb was similar (<em>P</em>&gt;0.05) across genotypes.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

Effect of dietary probiotics and stocking density on carcass traits, meat quality, microbial populations and ileal histomorphology in broilers under hot-climate conditions

2019 ◽  
Vol 59 (9) ◽  
pp. 1711 ◽  
Author(s):  
T. A. Ebeid ◽  
M. M. Fathi ◽  
I. Al-Homidan ◽  
Z. H. Ibrahim ◽  
A. A. Al-Sagan
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Traits ◽  
Stocking Density ◽  
Dietary Supplementation ◽  
Microbial Populations ◽  
Probiotic Supplementation ◽  
Climate Conditions ◽  
E Coli ◽  
Hot Climate

The objective of the present study was to investigate the potential effects associated with dietary probiotic inclusion and the stocking density on carcass traits, meat chemical composition, meat sensory quality, microbial populations and ileal histomorphology in broiler chickens raised under hot climate conditions. In total, 1800 1-day-old unsexed broiler chicks (Ross 308) were randomly allocated in a completely randomised design according to a 3 × 2 factorial arrangement, with three concentrations of a dietary probiotic (0, 200 and 400 mg/kg) containing 4 × 109 cfu/g of Bacillus subtilis and two stocking densities (12 or 18 birds/m2), forming six treatments, with three pens (replicates) each. The probiotic concentration had no significant (P &gt; 0.05) effect on bodyweight gain, feed consumption, feed conversion ratio, carcass percentage and meat chemical composition. Dietary probiotic inclusion significantly (P = 0.02) increased the scores of meat colour and odour. The acceptability score was significantly (P &lt; 0.03) affected by the stocking density. Dietary supplementation of the probiotic at both 200 and 400 mg/kg significantly (P = 0.05) reduced the counts of Escherichia coli and Salmonella in the gut and litter. In meat, dietary supplementation of the probiotic at 200 and 400 mg/kg significantly (P = 0.03) reduced the counts of E. coli, compared with those of the control group. Moreover, Salmonella was not detected in meat. Regarding the ileal villi and crypt morphology, dietary probiotic supplementation significantly (P = 0.05) increased the height of the villus. There were no significant probiotic concentration × stocking density interactions for any of the investigated parameters, except for the gizzard percentage. Thus, dietary probiotic supplementation in broilers raised under a high ambient temperature had a significantly positive effect on the ileal villus height and a significantly negative effect on the counts of E. coli and Salmonella in the gut and litter. No negative effects on growth performance, carcass parts and meat quality were detected.

Carcass Traits and Chemical Composition of Meat of Castrated Male Goats

1992 ◽  
Vol 63 (5) ◽  
pp. 514-519
Author(s):  
Akiyoshi MATSUOKA ◽  
Naomi FUKUZAKI ◽  
Tsuyoshi TAKAHASHI ◽  
Yoshitada YAMANAKA
Keyword(s):  
Chemical Composition ◽  
Carcass Traits

Association between gene polymorphisms of propanoate metabolism pathway and meat quality as well as carcass traits in pigs

2012 ◽  
Vol 34 (7) ◽  
pp. 872-878 ◽  
Author(s):  
Fan YANG ◽  
Qiong-Ping WANG ◽  
Kan HE ◽  
Ming-Hui WANG ◽  
Yu-Chun PAN
Keyword(s):  
Meat Quality ◽  
Gene Polymorphisms ◽  
Carcass Traits ◽  
Metabolism Pathway

Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs

2021 ◽  
pp. 1-7
Author(s):  
Zhongyang Guo ◽  
Xiaoling Chen ◽  
Daiwen Chen ◽  
Mingzhou Li ◽  
Jingdong Yin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Slaughter Age

scholarly journals Effects of copper levels on goat carcass traits and meat quality

2021 ◽  
pp. 106491
Author(s):  
Jocelyn Cyan López-Puga ◽  
Daniela Saraí Rico-Costilla ◽  
Gustavo Sobrevilla-Hernández ◽  
Gustavo Moreno-Degollado ◽  
Jorge R. Kawas-Garza ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits
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