Long-term ingestion of low amylose/amylopectin ratio diet affects aspects of meat quality by changing muscle fibre characteristics in growing-finishing pigs

2018 ◽  
Vol 103 (2) ◽  
pp. 644-652
Author(s):  
Can Yang ◽  
Jun He ◽  
Bing Yu ◽  
Daiwen Chen ◽  
XiangBing Mao ◽  
...  
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Finishing Pigs ◽  
Fibre Characteristics

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.

scholarly journals Effects of Dietary Energy Sources on Post Mortem Glycolysis, Meat Quality and Muscle Fibre Type Transformation of Finishing Pigs

PLoS ONE ◽  
2015 ◽  
Vol 10 (6) ◽  
pp. e0131958 ◽  
Author(s):  
Yanjiao Li ◽  
Jiaolong Li ◽  
Lin Zhang ◽  
Changning Yu ◽  
Meng Lin ◽  
...  
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Fibre Type ◽  
Muscle Fibre Type ◽  
Energy Sources ◽  
Dietary Energy ◽  
Finishing Pigs ◽  
Post Mortem ◽  
Type Transformation

The influence of porcine growth hormone on muscle fibre characteristics, metabolic potential and meat quality

Meat Science ◽  
1995 ◽  
Vol 39 (3) ◽  
pp. 375-385 ◽  
Author(s):  
N. Oksbjerg ◽  
J.S. Petersen ◽  
M.T. Sórensen ◽  
P. Henckel ◽  
N. Agergaard ◽  
...  
Keyword(s):  
Growth Hormone ◽  
Muscle Fibre ◽  
Meat Quality ◽  
Metabolic Potential ◽  
Fibre Characteristics

scholarly journals Effect of housing system and genotype on rabbit meat quality

2014 ◽  
Vol 59 (No. 4) ◽  
pp. 190-199 ◽  
Author(s):  
D. Chodová ◽  
E. Tůmová ◽  
M. Martinec ◽  
Z. Bízková ◽  
V. Skřivanová ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Muscle Fibre ◽  
Meat Quality ◽  
Housing System ◽  
Muscle Fibres ◽  
Physical Parameters ◽  
Type I ◽  
Guard Hair ◽  
Lower Weight ◽  
Fibre Characteristics

The effect of the housing system on the carcass characteristics, physical parameters of meat quality, fatty acid composition, and muscle fibre characteristics was studied in some Czech breeds. Ninety-six rabbits from seven different breeds of Czech genetic resources (Moravian Blue, Czech White, Czech Solver, Czech Spotted, Moravian White of Brown Eye, Czech Gold, and Czech Black Guard Hair) and one rabbit commercial hybrid (Hyplus), kept in two housing systems: intensive system (wire-net cages) or alternative (straw-bedded pen), were slaughtered at the age of 91 days. Alternatively housed rabbits had lower weight at slaughter, lower weight of loin, of hind legs meat, and of renal fat than rabbits from cages. The interactions between housing system and genotype were reflected significantly in pH value, and lightness and yellowness of biceps femoris. The highest (P &le; 0.047) pH was observed in Hyplus (6.68) from cages, while the lowest value was noted in Moravian White of Brown Eye (6.26). The significantly (P &le; 0.010) lightest meat was detected in Czech Solver (60.93) and the darkest in Czech Gold (47.81). Alternatively reared rabbits showed significantly (P &le; 0.001) lower monounsaturated fatty acids (MUFA) (26.63%) and higher (P &le; 0.001) polyunsaturated fatty acids (PUFA) (36.73%) contents than rabbits from cages (36.94% MUFA and 26.23% PUFA). The alternatively housed group had also higher n-3 and n-6 PUFA contents and higher PUFA : SFA ratio than the intensively housed one. Significant interactions (P &le; 0.001) were observed in cross sectional area (CSA), diameter, and perimeter of muscle fibres of type I. The largest (P &le; 0.001) CSA of type I muscle fibre had Czech Black Guard Hair from cages (2573.1&nbsp;&mu;m<sup>2</sup>), while in pens this breed exhibited the smallest CSA (1219.6 &mu;m<sup>2</sup>), diameter (38.68 &mu;m), and perimeter (130.2 &mu;m). Fibre type distribution was not affected by any of the monitored parameters. The effect of interactions of the housing system and genotype was manifested mainly in physical and muscle fibre characteristics. &nbsp;

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