Effect of breeder age and slaughter weight on meat quality traits of broiler breast and leg meats

2014 ◽  
Author(s):  
Servet Yalçın ◽  
H. C. Güler ◽  
İ. Yaşa ◽  
Gamze Turgay İzzetoğlu ◽  
Sezen Özkan
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Slaughter Weight ◽  
Meat Quality Traits ◽  
Broiler Breast

scholarly journals Genetic parameter estimation for reproductive traits in QingYu pigs and comparison of carcass and meat quality traits to Berkshire×QingYu crossbred pigs

2020 ◽  
Vol 33 (8) ◽  
pp. 1224-1232
Author(s):  
Jia Luo ◽  
Yiting Yang ◽  
Kun Liao ◽  
Bin Liu ◽  
Ying Chen ◽  
...  
Keyword(s):  
Birth Weight ◽  
Meat Quality ◽  
Genetic Parameter ◽  
Reproductive Traits ◽  
Quality Traits ◽  
Muscle Area ◽  
Weaning Weight ◽  
Slaughter Weight ◽  
Meat Quality Traits

Objective: The QingYu pig is well known for its excellent meat quality attributes in Sichuan province, China. In order to improve its production efficiency, the determination of genetic factors contributing to quantifiable economic traits of livestock is important. Moreover, the cross-breeding of QingYu pigs with western breeds possessing strong growth attributes is an efficient way to improve the performance of this breed.Methods: Here, the genetic parameters of several important reproductive traits of QingYu pigs were estimated, include total number born (TNB), number born alive, litter birth weight, individual birth weight, number of piglets weaned, litter weaning weight, and individual weaning weight. The data was analyzed using the ASReml 3.0 software (NSW Inc., Sydney, Australia). Furthermore, the effects of crossing Berkshire with QingYu (BQ) pigs on carcass and meat quality traits, as well as the effects of slaughter weight on carcass and meat quality of BQ were characterized.Results: QingYu pigs exhibited superior reproductive traits. The TNB available to QingYu pigs was more than 8 per parity. The observed repeatability of the reproductive traits of the QingYu pigs was between 0.10 and 0.23. The significantly correlated genetic and phenotypic of reproduction traits were consistent. Interestingly, the BQ pigs exhibited improved carcass quality, with a significant increase in loin muscle area, lean percentage and reduction in sebum percentage. As a result, BQ had higher L<sub>45min</sub>, lower cooking scores, and lower drip loss. In addition, the loin muscle area, body length, and sebum percentage were significantly higher in 90 and 100 kg animals. Cooking loss showed a significant increase at 80 kg, and marbling increased significantly from 90 kg.Conclusion: The results of this study suggest that QingYu pigs exhibit excellent reproductive properties and heritability of these traits. Crossing with Berkshire is an efficient strategy to improve the carcass and meat quality of QingYu pigs for commercial operations. Furthermore, it appears as though the optimal slaughter weight of BQ pigs is at approximately 90 kg.

scholarly journals Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat

2018 ◽  
Vol 97 (1) ◽  
pp. 337-346 ◽  
Author(s):  
K. Cai ◽  
W. Shao ◽  
X. Chen ◽  
Y.L. Campbell ◽  
M.N. Nair ◽  
...  
Keyword(s):  
Meat Quality ◽  
Pectoralis Major ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Proteome Profile ◽  
Broiler Breast

scholarly journals Carcass and meat quality traits of Saanen goat kids reared under natural and artificial systems and slaughtered at different ages

2018 ◽  
Vol 87 (3) ◽  
pp. 293-300 ◽  
Author(s):  
Hulya Yalcintan ◽  
Pembe Dilara Akin ◽  
Nursen Ozturk ◽  
Bulent Ekiz ◽  
Omur Kocak ◽  
...  
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Weight ◽  
Quality Traits ◽  
Saanen Goat ◽  
Slaughter Weight ◽  
Meat Quality Traits ◽  
Slaughter Age ◽  
Daily Gain

Production of high-quality carcass and meat from goat kids may contribute to an increase in goat farming profitability. The aim was to compare carcass and meat quality traits of Saanen goat kids raised under natural (NR) and artificial (AR) rearing systems and slaughtered at 80 days and 120 days of age. The AR kids were separated from their dams immediately after birth and were fed with a commercial milk replacer, while the NR kids suckled their mothers. The rearing type did not affect the average daily gain, slaughter weight, hot carcass weight, empty body weight, commercial dressing percentage, subjective conformation and fatness scores. In parallel with the increase in slaughter age, the slaughter weight, hot carcass weight, empty body weight and subjective carcass conformation score increased. The rearing type had no effect on instrumental meat quality traits, except for meat Lightness (L*) and Hue values. Meat from NR kids had higher L* and Hue values 1 h and 24 h after cutting than those of AR kids. Warner-Bratzler shear force value increased with the slaughter age, but the meat lightness decreased. The ultimate pH was generally high in all groups, ranging between 5.94 and 6.10. The panellists evaluated the meat from NR kids to be more tender and juicy and also gave the highest tenderness scores to the meat obtained from the kids slaughtered at 80 days of age. As a conclusion, the slaughter age may be more determinant than the rearing type in the occurrence of carcass and meat quality characteristics.

scholarly journals Relationships of the Slaughter Weight to Growth Performance and Meat Quality Traits in Finishing Pigs Fed A Low-energy Diet

2009 ◽  
Vol 51 (2) ◽  
pp. 135-142 ◽  
Author(s):  
Man-Jong Park ◽  
Jin-Yeun Jeong ◽  
Duck-Min Ha ◽  
Jae-Wan Park ◽  
Tae-Geon Sim ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Low Energy ◽  
Quality Traits ◽  
Finishing Pigs ◽  
Slaughter Weight ◽  
Meat Quality Traits ◽  
Low Energy Diet

Association analysis between CMYA5 gene and meat quality traits in Hunan black pig

2013 ◽  
Vol 38 (1) ◽  
pp. 64-68
Author(s):  
Ji ZHU ◽  
Jian LIU ◽  
Jian-bang SUN ◽  
Shi-liu YANG ◽  
Jing-ru LI ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
I Gene

scholarly journals Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Simone Savoia ◽  
Andrea Albera ◽  
Alberto Brugiapaglia ◽  
Liliana Di Stasio ◽  
Alessio Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
External Validation ◽  
Genetic Correlations ◽  
Genetic Selection ◽  
Quality Traits ◽  
Eye Muscle ◽  
Meat Quality Traits ◽  
Color Traits ◽  
Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

scholarly journals Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Giovanni Bittante ◽  
Simone Savoia ◽  
Alessio Cecchinato ◽  
Sara Pegolo ◽  
Andrea Albera
Keyword(s):  
Meat Quality ◽  
Genetic Improvement ◽  
Near Infrared ◽  
Infrared Region ◽  
Phenotypic Variance ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Infrared Spectral ◽  
Portable Spectrometers ◽  
Absorbance Spectra

AbstractSpectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.

Sign in / Sign up

Export Citation Format

Share Document