Predicting intramuscular fat content and marbling score of pork along the longissimus muscle based on the last rib

2014 ◽  
Vol 49 (8) ◽  
pp. 1781-1787 ◽  
Author(s):  
Hui Huang ◽  
Li Liu ◽  
Michael O. Ngadi ◽  
Claude Gariépy
Keyword(s):  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Marbling Score ◽  
Intramuscular Fat Content

Distribution of intramuscular fat content and marbling within the longissimus muscle of pigs

2004 ◽  
Vol 84 (1) ◽  
pp. 57-61 ◽  
Author(s):  
L. Faucitano ◽  
J. Rivest ◽  
J. P. Daigle ◽  
J. Lévesque ◽  
C. Gariepy
Keyword(s):  
Lumbar Vertebra ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Anatomical Location ◽  
Lumbar Region ◽  
Longissimus Muscle ◽  
Thoracic Region ◽  
Marbling Score ◽  
Imf Content ◽  
Intramuscular Fat Content

A better knowledge of intramuscular fat (IMF) content distribution would allow the identification of a predictive site on the longissimus muscle to assess the total IMF content. For this purpose, 50 commercial crossbred pigs of both genders were selected live with ultrasound equipment at the 3rd/4th last rib in order to provide backfat differences varying from 10 to 34.7 mm. Left longissimus muscles were deboned and sliced every 2 cm from the posterior (3rd last lumbar vertebra) to the anterior (5th thoracic rib) end. In all, 14 locations on the longissimus muscle were established and labeled as T5-T14 (thoracic region) and L1-L4 (lumbar region). The slices were used for subjective marbling evaluation and for intramuscular fat content (IMF) measurement. The results showed that total IMF content and marbling scores were correlated (r = 0.86) and followed a similar pattern, with highest values being obtained in the middle section of the thoracic region and in the middle-caudal section of the lumbar area. In addition, both IMF content and marbling scores were anatomical location dependant. Gender did not affect IMF content, but influenced marbling score, castrates being more marbled (score: 2.77 vs. 2.35) than females. The IMF content (R2: 0.94–0.95) and marbling score (R2: 0.7–-0.81) were the best predictors of mean IMF when measured at or near the grading site (3rd/4th last rib). Key words: Pork, intramuscular fat, marbling score, longissimus muscle, within muscle variation

scholarly journals Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

2006 ◽  
Vol 49 (4) ◽  
pp. 315-328 ◽  
Author(s):  
D. Dannenberger ◽  
K. Nuernberg ◽  
G. Nuernberg ◽  
K. Ender
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Feeding System ◽  
Holstein Bulls ◽  
Genetic And Environmental Factors ◽  
Intramuscular Fat Content

Abstract. Many factors affect ruminant carcass and meat quality, and among the genetic and environmental factors, feeding plays an important role in the determination of quality. In a large study, sixty-four German Holstein and German Simmental bulls were randomly allocated to either an indoor concentrate feeding system or periods of pasture feeding following by a finishing period. During this period the animals got a concentrate containing linseed to improve the meat quality for the consumer and enhance the contents of beneficial fatty acids in beef. German Simmental bulls grew faster in both feeding groups (concentrate and grass-based) compared to German Holstein bulls. Because of that significantly more days of fattening were necessary to reach the slaughter weight of 620 kg. The feeding system did not affect the carcass weights of both breeds. The results of cutting according to the regulations of the Deutsche Landwirtschaftsgesellschaft (DLG-Schnittführung für die Zerlegung der Schlachtkörper von Rind, Kalb, Schwein und Schaf) showed diet effects for different cuts. Pasture feeding significantly decreased the weights of flank, flat ribs and brisket of both breeds. The intramuscular fat content of longissimus muscle was affected by the diet in the case of German Simmental bulls, only. The intramuscular fat content of longissimus muscle of pasture-fed German Simmental bulls was decreased to 1.5 % compared with concentrate-fed bulls (2.6 %). No diet effect was found in the intramuscular fat content of longissimus muscle of German Holstein bulls. The colour investigations of both muscles (longissimus and semitendinosus) showed that the beef produced by pasture feeding is darker. The Warner- Bratzler shear force values (WBSF) of pasture fed bulls were significantly higher compared to the concentrate fed bulls. Pasture feeding resulted in a significant increase in the concentration of n-3 fatty acids up to a factor of 2.8 in longissimus muscle of bulls compared with the concentrate feeding system.

Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs

2007 ◽  
Vol 87 (3) ◽  
pp. 303-306 ◽  
Author(s):  
Y. Hyun ◽  
J. D. Kim ◽  
M. Ellis ◽  
B. A. Peterson ◽  
D. H. Baker ◽  
...  
Keyword(s):  
Growth Performance ◽  
Key Words ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Finishing Pigs ◽  
High Lysine ◽  
Intramuscular Fat Content

Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intra muscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %). Key words: Lysine, leucine, growth performance, carcass and meat quality

Relationship of plasma leptin concentration to intramuscular fat content in beef from crossbred Wagyu cattle

2001 ◽  
Vol 81 (4) ◽  
pp. 451-457 ◽  
Author(s):  
J. Wegner ◽  
P. Huff ◽  
C. P. Xie ◽  
F. Schneider ◽  
F. Teuscher ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Lipid Content ◽  
Correlation Coefficients ◽  
Total Lipid Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Crossbred Cattle ◽  
Marbling Score ◽  
Plasma Leptin ◽  
Intramuscular Fat Content

Plasma leptin concentrations and beef cattle carcass characteristics in eight Continental Crossbred steers [0% Wagyu Cattle (WC)] were compared to crossbred cattle with 50 and 75% WC (eight steers each) genetic makeup to determine if a relationship exists between plasma leptin concentrations and intramuscular fat content (marbling) in beef cattle. Plasma leptin concentrations were measured at two stages of cattle growth, 16 and 4 wk prior to slaughter (W P S). Beef cattle characteristics including marbling score, ribeye area, i.m. total lipid content, and backfat depth were determined, and correlation coefficients obtained between these traits and leptin concentration at both sampling dates. Plasma leptin concentrations increased relative to the lipid content in the 24 steers based on the significant positive correlation observed between plasma leptin and total lipids (% wet weight) from both pars costalis diaphragmatis (p.c.d.)(16 WPS: r = 0.69, P = 0.0004; 4 WPS: r = 0.35, P = 0.104) and longissimus (16 WPS: r = 0.59, P = 0.002; 4 WPS: r = 0.51, P = 0.011) muscles. A trend was observed, however, at 4 WPS when the groups of varying Wagyu genetics were compared. Plasma leptin was positively correlated with muscle lipid content for the 0% Wagyu cattle (longissimus: r = 0.62, P = 0.103; p.c.d.:r = 0.40, P = 0.410)but there was almost no correlation in these parameters for the 50% WC (longissimus: r = 0.11, P = 0.797; p.c.d.: r = 0.005, P = 0.990). Plasma leptin concentration was negatively correlated with lipid content in the 75% WC (longissimus: r = –0.60, P = 0.120; p.c.d.: r = –0.65, P = 0.164). The results suggest that increasing Wagyu genetics negates any relationship between leptin concentrations and i.m. fat content in cattle. Key words: Wagyu crossbred cattle, meat quality, intramuscular fat, marbling, leptin

scholarly journals Relationship between proteome changes of Longissimus muscle and intramuscular fat content in finishing pigs fed conjugated linoleic acid

2010 ◽  
Vol 105 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Weijing Zhong ◽  
Zongyong Jiang ◽  
Chuntian Zheng ◽  
Yingcai Lin ◽  
Lin Yang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Acid Oxidation ◽  
Longissimus Muscle ◽  
Finishing Pigs ◽  
Large White ◽  
Proteome Changes ◽  
Intramuscular Fat Content

The present experiment was conducted to determine proteome changes in Longissimus muscle of finishing pigs fed conjugated linoleic acid (CLA), in association with alteration of intramuscular fat content. Previously, seventy-two Duroc × Landrace × Large White gilts (approximately 60 kg) had been fed maize–soyabean meal-based diets with 0, 12·5 and 25 g CLA/kg diet. The CLA contained 369·1 mg/g cis-9, trans-11 CLA, 374·6 mg/g trans-10, cis-12 CLA and 53·7 mg/g other isomers. Six pigs per treatment were slaughtered when they reached a body weight of approximately 100 kg. Data published from a previous experiment demonstrated that supplementation with 12·5 or 25 g CLA/kg diet increased intramuscular fat content (P < 0·05). The present study investigated the proteome changes in Longissimus muscle of control and pigs supplemented with 25 g CLA/kg diet. CLA significantly influenced the abundance of proteins related to energy metabolism, fatty acid oxidation and synthesis, amino acid metabolism, defence, transport and other miscellaneous processes (P < 0·05). The increase in intramuscular fat content was positively correlated with the increased abundance of carbonic anhydrase 3 and aspartate aminotransferase (P < 0·05). We suggest that the proteome changes in Longissimus muscle contributed to greater intramuscular lipid content in CLA-supplemented pigs.

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