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;

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.

Thai native chicken meat: an option to meet the demands for specific meat quality by certain groups of consumers; a review

2017 ◽  
Vol 57 (8) ◽  
pp. 1582 ◽  
Author(s):  
S. Jaturasitha ◽  
N. Chaiwang ◽  
M. Kreuzer
Keyword(s):  
Meat Quality ◽  
Heart Diseases ◽  
Saturated Fatty Acids ◽  
High Ratio ◽  
Muscle Fibres ◽  
Type I ◽  
Indigenous Chicken ◽  
Coronary Heart Diseases ◽  
Native Chickens ◽  
Tropical Climates

Native chickens are slowly growing indigenous chicken (Gallus domesticus) breeds; many of them were developed from jungle fowl, which is found in every part of Asia. These breeds are disease resistant, easy adapting to tropical climates, and have a low mortality. In Thailand, a distinct sector of consumers prefers to eat meat from native chickens rather than that from broilers because it is more tasty and chewy. In addition, studies have shown that it has a low content of fat which may be helpful for people susceptible to coronary heart diseases. This review also compiles evidence for further indicators of a special meat quality such as more oxidative (Type I) muscle fibres, a higher collagen content (promoting the preferred chewiness), an elevated content of certain flavor-relevant compounds, as well as high ratio of polyunsaturated to saturated fatty acids.

The effect of maternal undernutrition on muscle fibre type in the newborn lamb

2003 ◽  
Vol 2003 ◽  
pp. 60-60
Author(s):  
A.J. Fahey ◽  
J.M. Brameld ◽  
T. Parr ◽  
P.J. Buttery
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Fibre Type ◽  
Muscle Development ◽  
Nutrient Supply ◽  
Muscle Fibre Type ◽  
Growth Potential ◽  
Muscle Fibres ◽  
General Hypothesis ◽  
Maternal Undernutrition

Muscle fibre type can influence meat quality (Maltinet al1997). Muscle fibre formation occurs during gestation and in the sheep the total number of fibres in a muscle is essentially fixed at birth. (Ashmereet al1972). Postnatal growth of muscle is entirely due to elongation and widening of the existing muscle fibres. Therefore the gestational period is important in the long-term growth potential of the animal. By investigating changes in muscle fibre type, the aim of this study was to test the general hypothesis that the poor carcass quality sometimes seen in ruminant animals may be due to poor nutrition at strategic time points during the animal’s development. As agricultural practices continue to become more extensive, variation in the nutrient supply to the animal is becoming more common. Therefore it is important to understand the effect of any changes in nutrient supply to the mother, during gestation on the subsequent muscle development of the fetus and ultimately the effects on meat quality.

scholarly journals Manipulating meat quality and composition

1999 ◽  
Vol 58 (2) ◽  
pp. 363-370 ◽  
Author(s):  
J. D. Wood ◽  
M. Enser ◽  
A. V. Fisher ◽  
G. R. Nute ◽  
R. I. Richardson ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Muscle Fibres ◽  
Muscle Weight ◽  
Oxidative Breakdown

Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e. above 30 g/kg muscle weight inlongissimus, are deemed necessary for optimum tenderness, although poor relationships between fat content and tenderness have generally been found in European studies, where fat levels are often very low, e.g. below 10 g/kg in UK pigs. Muscle lipid may be a marker for red oxidative (type 1) muscle fibres which are found at higher concentrations in tender muscles and carcasses. Nutritional treatment can be used to manipulate the fatty acid content of muscle to improve nutritional balance, i.e. increase the polyunsaturated (PUFA) : saturated fatty acid value and reduce then−6 :n−3 PUFA value. Increasing PUFA levels may also change flavour because of their greater susceptibility to oxidative breakdown and the generation of abnormal volatile compounds during cooking. This situation particularly applies to then−3 PUFA which are the most unsaturated meat lipids. In pigs, a concentration of 3 mg α-linolenic acid (18 : 3)/100 mg in muscle and fat tissue fatty acids can easily be achieved by including whole linseed in the diet. This level has led to abnormal odours and flavours in some studies, but not in others. In cattle and sheep, feeding whole linseed raised 18 : 3 concentrations in muscle fatty acids from about 0.7 mg/100 mg to > 1 mg/100 mg. As with pigs, this diet also increased levels of long-chainn−3 PUFA formed from 18 : 3, including eicosapentaenoic acid (20 : 5). Although this increase led to greater oxidative breakdown of lipids during storage and the generation of large quantities of lipid-derived volatile compounds during cooking, there were no deleterious effects on odour or flavour. When 18 : 3 levels are raised in lamb and beef because of grass feeding, the intensity of the flavours increases in comparison with grain-fed animals which consume and deposit relatively more linoleic acid (18 : 2). In ruminants, very high levels of 18 : 2 produced by feeding protected oil supplements cause the cooked beef to be described as oily, bland or pork-like.

scholarly journals Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

2016 ◽  
Vol 24 (4) ◽  
pp. 303 ◽  
Author(s):  
S. Mattioli ◽  
M. Martino ◽  
S. Ruggeri ◽  
V. Roscini ◽  
L. Moscati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Essential Fatty Acids ◽  
Quality Parameters ◽  
Oxidative Status ◽  
Housing System ◽  
Longissimus Lumborum

<p>The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the <em>in vivo </em>oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of <em>Longissimus lumborum </em>muscle was lower (1.22 <em>vs. </em>1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 <em>vs. </em>6.82 µg/g of retinol, 719.2 <em>vs. </em>683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.</p><p><strong><br /></strong></p>

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

The effect of maternal nutrition level during mid-gestation on postnatal muscle fibre composition and meat quality in lambs

2016 ◽  
Vol 56 (5) ◽  
pp. 834 ◽  
Author(s):  
U. Sen ◽  
E. Sirin ◽  
U. Ensoy ◽  
Y. Aksoy ◽  
Z. Ulutas ◽  
...  
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Maternal Nutrition ◽  
Postnatal Growth ◽  
Quality Parameters ◽  
Carcass Composition ◽  
Daily Weight Gain ◽  
Control Group ◽  
Muscle Fibres ◽  
Muscle Area

Maternal nutrient intake during early- and mid-gestation can alter fetal growth and development with long-term consequences on the postnatal productivity and health of offspring. The aim of this study was to investigate the effects of maternal nutrition level during mid-gestation on postnatal growth rate, carcass composition, muscle fibre characteristics and meat quality in lambs. Ewes were fed from Days 30 to 80 of gestation as follows: 100% (control group, C), 50% (undernutrition, UN) or 175% (overnutrition, ON) of their daily requirement. During the rest of the gestation, the ewes in all groups were fed 100% of their daily requirements. Birth and weaning (at Day 90) weights of lambs born to ewes in nutritional groups were similar, but slaughter weights (at Day 150) and daily weight gain during finishing period of lambs born to the UN group were lower (P < 0.05). Similarly, a decrease in weights of semitendinosus (ST), semimembranosus and gastrocnemius muscles was observed in the lambs born to the UN group (P < 0.05). Lambs born to the ON group had a higher (P < 0.05) concentration of DNA in longissimus dorsi (LD) and ST muscles than UN groups, but they had a lower (P < 0.05) total protein and other proteins concentrations in LD and ST muscles than those to C and UN groups. Protein to DNA ratio in LD and ST muscles of lambs born to ON group were lower than those to C and UN groups (P < 0.05). However, lambs born to the ON group had a higher number of Type IIA and IIB muscle fibres in ST muscles but not in LD muscles than those in the C and UN groups (P < 0.05). Additionally an increase in the number of fibres/mm2 muscle area in lambs born to the ON group was observed in LD and ST muscles (P < 0.05). There were no significant differences between treatment groups in terms of meat quality parameters studied. This study confirms that maternal nutrition level during mid-gestation alters the postnatal growth and muscle fibre development of lambs.

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