scholarly journals The effects of season and rearing systems on meat quality traits

2011 ◽  
Vol 51 (No. 8) ◽  
pp. 369-374 ◽  
Author(s):  
S. Bogosavljević-Bosković ◽  
V. Kurćubić ◽  
M. Petrović ◽  
V. Dosković
Keyword(s):  
Meat Quality ◽  
Lipid Content ◽  
Summer Season ◽  
Muscular Tissue ◽  
Quality Traits ◽  
Broiler Meat ◽  
Free Range ◽  
Meat Quality Traits ◽  
Broiler Meat Quality ◽  
Intensive System

With the aim to examine the effect of season and rearing system on major broiler meat quality traits appropriate experimental investigations were conducted. Trial material included a total of 800 one-day-old broilers of the Hybro line hybrid. The experiment was organized in two replications, as trial I (conducted in the spring season) and trial II (conducted in the summer season). Two broiler fattening methods were employed, the intensive and semi-intensive one (using free-range rearing). The experimental chicks were slaughtered after seven weeks of fattening. Following the fattening period, 60 broilers (30 broilers from each experimental group) were chosen at random and slaughtered, with the aim of examining major broiler meat quality traits. At the slaughter line, determination of meat quantitative traits was done accompanied by sampling for chemical analyses. The rearing systems (intensive and semi-intensive system) affected significantly (P < 0.05) the proportion of class I meat in the broilers reared under the semi-intensive system, whereas in the class II and III meat proportions the rearing system did not exert any statistically significant effect (P > 0.05). The broilers reared under the semi-intensive system had a 1.44% higher proportion of muscular tissue on average than the intensively reared ones (P < 0.01). The bone and skin proportion was 0.82 and 0.67% lower in the broilers reared by the semi-intensive method (P < 0.05). The differences between the results of two trials organised at different seasons were not statistically significant (P > 0.05). The broilers reared semi-intensively had a statistically highly significantly higher protein proportion (P < 0.01) in breasts, drumsticks and thighs compared to the intensively reared broilers. The broilers reared in the summer season had higher breast and drumstick proportions (P < 0.01) as well as a higher thigh proportion (P < 0.05). The effect of both the season and the rearing system on the lipid content in the breasts, thighs and drumsticks was statistically highly significant (P < 0.01). The lipid content in the breasts, thighs and drumsticks was higher in the broilers during the summer season as well as in the intensively reared chicken. Finally, having thoroughly examined the research results, or more precisely, considering the established advantages in terms of the meat quality, the use of the free-range broiler rearing system can be deemed scientifically and professionally justifiable.  

Epigenome-wide association studies of meat traits in Chinese Yorkshire pigs highlights several DNA methylation loci and genes

2020 ◽  
Author(s):  
Kai Wang ◽  
Pingxian Wu ◽  
Dejuan Chen ◽  
Jie Zhou ◽  
Xidi Yang ◽  
...  
Keyword(s):  
Dna Methylation ◽  
Meat Quality ◽  
Epigenetic Mechanism ◽  
Phenotypic Traits ◽  
Muscular Tissue ◽  
Quality Traits ◽  
Mixed Effect ◽  
Cpg Sites ◽  
Meat Quality Traits ◽  
Yorkshire Pigs

Abstract Background: DNA methylation is a key epigenetic mechanism. Most of epigenetic studies of pigs to date have focused on differential methylation analysis. However, few studies have conducted association study between DNA methylation and phenotypic traits. Thus, it is critical to link DNA methylation and phenotypic traits in order to understand the molecular mechanism on epigenomes. In this study, we aimed to identified CpG sites at which DNA methylation levels are associated with meat quality traits in 140 Yorkshire pigs, including pH at 45min (pH45min), pH at 24h (pH24h), drip loss (DL), meat redness value (a*), yellowness (b*) and lightness (L*).Results: Genome-wide methylation levels were measured in muscular tissue using reduced representation bisulfite sequencing (RRBS). Associations between DNA methylation levels and meat quality traits were examined using linear mixed-effect models that were adjusted for gender, year, month and body weight. A Bonferroni-corrected P value lower than was considered statistically significant threshold. Eight CpG sites were associated with DL, including CpG sites annotated to RBM14 gene (cpg301054, cpg301055, cpg301058, cpg301059, cpg301066, cpg301072 and cpg301073) and NCAM1 gene (cpg1802985). Two CpG sites were associated with b*, including RNFT1 and MED13 (cpg2272837) and TRIM37 gene (cpg2270611). Five CpG sites were associated with L*, including GSDMA and LRRC3C gene (cpg2252750) and ENSSSCG00000043539 and IRX1 gene (cpg2820178, cpg2820179, cpg2820181 and cpg2820182). No significant associations were observed with pH45min, pH24h or a*.Conclusion: We reported associations of meat quality traits with DNA methylation and identified some candidate genes associated with these traits, such as NCAM1, MED13 and TRIM37 gene. These results provide new insight into the epigenetic molecular mechanisms of meat quality traits in pigs.

Genetic parameter estimation and gene association analyses for meat quality traits in open‐air free‐range Iberian pigs

2020 ◽  
Vol 137 (6) ◽  
pp. 581-598 ◽  
Author(s):  
Miguel Á. Fernández‐Barroso ◽  
Luis Silió ◽  
Carmen Rodríguez ◽  
Patricia Palma‐Granados ◽  
Adrián López ◽  
...  
Keyword(s):  
Parameter Estimation ◽  
Meat Quality ◽  
Genetic Parameter ◽  
Quality Traits ◽  
Association Analyses ◽  
Gene Association ◽  
Free Range ◽  
Meat Quality Traits

scholarly journals Use of NIRS for the assessment of meat quality traits in open-air free-range Iberian pigs

2021 ◽  
pp. 104018
Author(s):  
Miguel Ángel Fernández-Barroso ◽  
Silvia Parrini ◽  
María Muñoz ◽  
Patricia Palma-Granados ◽  
Gema Matos ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Free Range ◽  
Meat Quality Traits

scholarly journals The effect of sex and rearing system on carcass composition and cut yields of broiler chickens

2011 ◽  
Vol 51 (No. 1) ◽  
pp. 31-38 ◽  
Author(s):  
S. Bogosavljevic-Boskovic ◽  
V. Kurcubic ◽  
Petrovic MD ◽  
V. Radovic
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Quality Parameters ◽  
Abdominal Fat ◽  
Carcass Composition ◽  
System Quality ◽  
Broiler Meat ◽  
Poultry House ◽  
Free Range ◽  
Broiler Meat Quality

The objective of this study is an analysis of meat quality in broilers of standard fast-growing hybrid Hybro G, reared in two different non-industrial systems (extensive rearing in a poultry house or &ldquo;extensive indoor&rdquo; system and rearing in a poultry house using a free range or &ldquo;free-range&rdquo; system). Quality parameters, i.e. proportions of basic carcass parts (breasts, drumsticks and thighs), abdominal fat, and proportions of basic tissues (muscles, bones and skin) in more valuable carcass parts, were investigated. The aim of the investigation was to analyse the effect of the two non-industrial rearing systems and broiler sex on the above-mentioned traits of broiler meat quality. The used rearing systems (free-range and extensive indoor ones) did not have a statistically significant effect on the proportions of major basic carcass parts and of abdominal fat in broiler chickens (P &gt; 0.05). Heavier carcasses at slaughter (on the 56<sup>th</sup> day of fattening) were recorded in the male broilers compared to the female ones, the differences being statistically significant (P &lt; 0.01). The drumstick proportion in the male broiler carcasses was statistically significantly higher (P &lt; 0.05) than the proportion in the female broilers. The interaction between the investigated effects (of sex and rearing system) did not exert a statistically significant effect on the proportions of major basic carcass parts and abdominal fat in broiler chickens (P &gt; 0.05). The rearing system (free-range and extensive indoor) and the interaction between the investigated effects (of sex and rearing system) did not affect statistically significantly the differences expressed in the meat, skin and bone proportions in breasts, drumsticks and thighs of the broilers (P &gt; 0.05). The sex effect on the skin proportions in breasts, drumsticks and thighs was not statistically significant (P &gt; 0.05). Average muscle proportions in drumsticks and thighs of the female broilers were statistically highly significantly (P &lt; 0.01) and significantly (P &lt; 0.05) higher compared to those in the male broilers. Average bone proportions in the breasts of the male broilers were statistically significantly higher (P &lt; 0.05) than those in the female ones, and statistically highly significantly higher (P &lt; 0.01) in drumsticks and thighs. &nbsp;

Meat quality traits of Nellore bulls according to different degrees of backfat thickness: a multivariate approach

2017 ◽  
Vol 57 (2) ◽  
pp. 363 ◽  
Author(s):  
W. A. Baldassini ◽  
L. A. L. Chardulo ◽  
J. A. V. Silva ◽  
J. M. Malheiros ◽  
V. A. D. Dias ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Meat Quality ◽  
Lipid Content ◽  
Shear Force ◽  
Backfat Thickness ◽  
Multivariate Techniques ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Fragmentation Index ◽  
Intramuscular Lipid

Subcutaneous fat deposition measured as backfat thickness (BFT) increases protection for the bovine carcass during cooling, conferring to BFT an important characteristic for the meat industry. To study the influence of BFT on meat quality traits of Nellore bulls (Bos indicus), data from 1652 animals aged 20–24 months in feedlot finishing were used. The principal component analysis (PCA) was performed to characterise meat quality variables in longissimus thoracis muscle. Measurements comprised the rib eye area, BFT, marbling, shear force, myofibril fragmentation index, cooking losses, intramuscular lipid content and colour (lightness, yellowness, redness, chromaticity and hue). Considering BFT as a separation criterion, the K-means cluster analysis was applied to classify beef samples. The first four PC explained roughly 66% of total variability and meat colour (yellowness and chromaticity) was more effective to define the first PC. Tenderness or toughness (shear force and cooking losses) and fatness (BFT and intramuscular lipid content) were more effective to define the second and third PC, respectively. Three BFT groups were formed and projected in the gradient defined by PC 2 and PC 3. BFT means in the clusters were 10.82 ± 3.19 (I), 5.03 ± 1.01 (II) and 2.54 ± 0.63 (III) mm with 185, 947 and 520 animals in each group, respectively. The projection of I, II and III in the gradient allowed to distinguish fatness between beef samples and tenderness between I and III. Additionally, 57.32% of animals (Group II) were placed between the two previous groups. Beef samples with higher values of shear force and cooking losses (tough meat) showed lower BFT and myofibril fragmentation index values, possibly due to fibre shortening. PCA and K-means cluster analysis presented as interesting multivariate techniques to identify Nellore bulls regarding meat quality as some of the traits used in the study are difficult to measure. The three-cluster solution represented the main biological type of Nellore bulls finished on feedlot in Brazil showing that only 11.2% of beef samples (Cluster I) can be considered tender. This information can be useful for breeding programs of Nellore bulls. In this study, Cluster I shows optimal beef quality (SF = 4.52 ± 1.17 kg) with better marbling level and less cooking losses. Nellore cattle producers should target BFT at least 5.00 mm to prevent fibre shortening. However, the only condition which provides optimal beef tenderness (i.e. shear force values lower than 4.9 kg) was found in Cluster I. The BFT does not seem to be a suitable characteristic for the selection of animals to improve tenderness due the weak relationship between BFT and shear force.

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.

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