Effects of fattening duration on carcass and meat quality traits of Saanen X Hair goat (G1) hybrid male kids fattened in different fattening systems

2019 ◽  
Author(s):  
Hacer Tufekci U. Wagh ◽  
Mustafa Thombre
Keyword(s):  
Meat Quality ◽  
Water Loss ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Marbling Score ◽  
Shear Forces ◽  
Hybrid Male ◽  
Meat Quality Traits ◽  
Water Holding

This study was conducted to investigate the effects of fattening duration on carcass and meat quality traits of Saanen x Hair Goat (G1) hybrid male kids fattened in intensive, semi-intensive and extensive fattening systems. Two different slaughter times (120 and 150 days) were applied. Slaughterhouse weights of the kids for 120 and 150-days were measured as 31.22 kg and 31.03 kg in intensive fattening, as 30.08 kg and 27.26 kg in semi-intensive fattening and as 28.69 kg and 28.72 kg in extensive fattening system respectively. Hot carcass weights were measured as 15.29 kg and 15.98 kg in intensive fattening, as 14.48 kg and 12.85 kg in semi-intensive fattening and as 13.85 kg and 13.8 kg in extensive fattening system respectively. With regard to meat quality traits of pH24, pH45, water holding capacity, passive water loss and cooking loss, significant differences were not observed between fattening systems and between fattening durations. Warner-Bratzler peak shear forces decreased with prolonged fattening duration and the greatest marbling score was observed in 150-day intensive fattening system.

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

2016 ◽  
Vol 96 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Meat Quality ◽  
Shear Force ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs ◽  
Water Holding

Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH24h, meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH24h, CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meat-quality traits.

Polymorphisms in A-FABP gene associated with meatquality traits of beef cattle in Gansu

2017 ◽  
Author(s):  
Xuejiao An ◽  
Yongqing L. ◽  
Shengguo Zhao ◽  
Yuliang Wen ◽  
Yuan Cai
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Ph Value ◽  
Cooking Loss ◽  
Sequencing Analysis ◽  
Quality Traits ◽  
Marbling Score ◽  
Meat Quality Traits ◽  
Fabp Gene

The polymorphisms of A-FABP gene which associated with meat quality traits of beef cattle divided in five groups(Qingyang native beef cattle group, Pingliang native beef cattle group, Qinchuan beef cattle group, South Devon beef crossbreed group, Simmental beef crossbreed group) in Gansu was studied. Three types of bands defined as genotypes GG, GC and CC were discovered in the study. According to the results we could find the mutation of c. 408 g > c existed in A- FABP gene’s exon3 area by sequencing analysis of gene in three different kinds. The analysis of A-FABP gene polymorphisms associated with meat quality traits like pressing lose, shear force, cooking loss, marbling score, meat color and pH value, showed that pressing loss with genotype GG was significantly greater than genotype CC (P less than 0.05), shear force with genotype GG was significantly greater than genotype GC and genotype CC (P less than 0.01), cooking loss and pH value with genotype GG were significantly greater than genotype GC (P less than 0.05) and genotype CC (P less than 0.01). This mutation of A-FABP gene could be considered as a locus associated with meat quality traits.

scholarly journals Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress

2010 ◽  
Vol 53 (1) ◽  
pp. 65-72
Author(s):  
B. Grześ ◽  
E. Pospiech ◽  
M. Koćwin-Podsiadła ◽  
A. Łyczyński ◽  
E. Krzęcio ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Water Holding Capacity ◽  
Type I ◽  
Quality Traits ◽  
Myosin Heavy Chains ◽  
Heavy Chains ◽  
Meat Quality Traits ◽  
Water Holding ◽  
Selection Of

Abstract. The aim of the investigations was to analyse the share of myosin heavy chains (MHC) isoforms (type I, IIa, IIb, and IIx) in the longissimus thoracis et lumborum muscle derived from pigs of different RYR1 genotypes (TT – homozygous negative, CT – heterozygous, CC – homozygous positive). The composition of the MHC isoforms in the muscle tissue of the examined animals was referred to selected meat quality traits. It was revealed that the animals with the CT and TT genotypes were characterized by a significantly (P≤0.05) lower share of the type I and higher share of the type IIb MHC isoform in comparison to homozygotes CC. Inferior tenderness and water holding capacity of meat obtained from pigs susceptible to stress (TT) at 144 h after slaughter could have been associated, among others things, with the increased share of MHC isoform type IIb. The composition of MHC isoforms might be a useful indicator in breeding work in the selection of animals carrying the gene of susceptibility to stress.

The effect of some pre-slaughter factors on meat quality of bulls slaughtered in a commercial abattoir in Turkey

2016 ◽  
Author(s):  
Serhat Karaca ◽  
Erol Arik
Keyword(s):  
Meat Quality ◽  
Cooking Loss ◽  
Quality Traits ◽  
B Values ◽  
Average Percentage ◽  
Brown Swiss ◽  
Meat Quality Traits ◽  
Transport Distance ◽  
Water Holding

One-hundred and eighteen bulls slaughtered at Van city abattoir were evaluated to determine the effects of some pre-slaughter factors on meat quality traits. The effect of breed on meat quality traits was limited except for water holding capacity (WHC) and Brown Swiss cross bulls had higher WHC than Simmental cross bulls. Bulls aged 30 months and older had higher pH24h (6.05 vs. 5.76; p less than 0.001) and lower L* and b* values than younger bulls. Bulls that were transported from 300 km away had significantly higher pH24h (6.10 vs. 5.71; p less than 0.01) and lower L*, a*, b*, cooking loss, and WBSF than bulls with £125 km transport distance (p less than 0.05-p less than 0.01). Bulls that waited unrestrained in lots had higher pH24h and lower L*, b* and WBSF (7.06 vs. 5.31; p less than 0.01) values than those that were restrained while waiting in abattoir. Effects of age, lairage and waiting type on dark cutting incidence were also significant and average percentage of dark cutting was 24.78% (pH24h ³ 6.2). As a result, it was determined that the percentage of DFD carcasses was high and dark cutting was serious problem.

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

2016 ◽  
Author(s):  
Tae Wan Kim ◽  
Il-Suk Kim ◽  
Jeongim Ha ◽  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
...  
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Meat Quality Traits ◽  
The Difference ◽  
Number Of Individuals ◽  
Water Holding ◽  
High Possibility

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

A non-synonymous single nucleotide polymorphism in the paraoxonase 3 gene regulates meat quality in Berkshire pigs

2018 ◽  
Vol 58 (11) ◽  
pp. 1990 ◽  
Author(s):  
Jeong-Wan Hur ◽  
Jung Hye Hwang ◽  
Seul Gi Kwon ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Meat Quality ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs

The paraoxonase (Pon) gene family contains three members: Pon1, Pon2, and Pon3. Pon3 modulates superoxide production and prevents apoptosis. The role of Pon3 has not been fully elucidated in the pig. This study is the first to investigate the association between Pon3 and meat quality in the Berkshire pig. We identified a single nucleotide polymorphism in the Pon3 gene (c.227A > G) that resulted in a change in histidine to arginine at position 76. To elucidate the role of this non-synonymous single nucleotide polymorphism in the Pon3 gene, we analysed the Pon3 genotype and meat quality traits in 434 Berkshire pigs. The results of a codominant model show that carcass weight, meat colour (lightness), cooking loss, and the Warner–Bratzler shear force were significantly associated with the Pon3 genotype. Furthermore, the 24-h post-mortem pH had the strongest relationship with the Pon3 genotype. The G allele decreased cooking loss and fat content, whereas the A allele increased the 24-h post-mortem pH and decreased backfat thickness, which contribute to meat storage life and M. longissimus dorsi depth respectively. In conclusion, the non-synonymous single nucleotide polymorphism in the Pon3 gene showed a close correlation with meat quality traits in the Berkshire pig.

scholarly journals The effect of CAPN1 and CAST gene variations on meat quality traits in Finnish Aberdeen Angus and Nordic Red Cattle populations

2018 ◽  
Vol 27 (4) ◽  
Author(s):  
Terhi Iso-Touru ◽  
Maiju Pesonen ◽  
Daniel Fischer ◽  
Arto Huuskonen ◽  
Anu Sironen
Keyword(s):  
Meat Quality ◽  
Meat Production ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Marbling Score ◽  
Dual Purpose ◽  
Beef Breed ◽  
Meat Quality Traits ◽  
Dual Purpose Cattle ◽  
Dairy Breed

High meat quality and specifically meat tenderness are desired traits by the consumers, however the environmental impact of meat production is becoming a relevant factor in the industry. Therefore, breeding of dual purpose cattle breeds may answer the high demand of meat production in the future. In this study we identified statistical differences between genotypes of CAST and CAPN1 gene variants with meat quality traits in a dairy breed (Nordic Red Cattle) and compared the results with beef breed (Aberdeen Angus). Our results show that the favorable alleles have not been selected in the studied dairy breed and thus could be used as a tool for improvement of meat quality. The genes were associated with specific meat quality traits (i.e. sensory juiciness, marbling score and meat color) also in the dairy breed. This supports the utility of known meat quality associated genetic variants to improve meat quality in dairy breeds.

scholarly journals Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

2021 ◽  
Vol 72 (1) ◽  
pp. 2669
Author(s):  
H USTUNER ◽  
S ARDICLI ◽  
O ARSLAN
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Beef Quality ◽  
Significant Difference ◽  
Meat Colour ◽  
Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

scholarly journals Relationships between temperament, meat quality, and carcass traits in Nellore cattle1

2019 ◽  
Vol 97 (12) ◽  
pp. 4721-4731 ◽  
Author(s):  
Aline Cristina Sant’anna ◽  
Tiago Da Silva Valente ◽  
Ana Fabrícia Braga Magalhães ◽  
Rafael Espigolan ◽  
Maria Camila Ceballos ◽  
...  
Keyword(s):  
Meat Quality ◽  
Principal Component ◽  
Quality Traits ◽  
Marbling Score ◽  
Negative Effects ◽  
Logistic Regression Models ◽  
Speed Test ◽  
Meat Quality Traits ◽  
Meat Ph ◽  
Color Gradients

Abstract The aim of this study was to evaluate the relationship between temperament in Nellore bulls with carcass and meat quality traits. In total, 1,400 bulls were studied, and temperament was assessed using two measurements: movement score (MOV) and flight speed test (FS). Both MOV and FS were measured at two time points, with background (MOVb and FSb) temperament measured at yearling age, ~550 d after birth, and the preslaughter (MOVps and FSps) temperament measured at the end of the feedlot period. The change of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The traits used to define carcass and meat quality included carcass bruises (BRU), hot carcass weight (HCW, kg), ribeye area (REA, cm2), backfat thickness (BFT, cm), marbling score (MS), meat pH after thawing (pH), presence or absence of dark cutters, color parameters of luminosity (L*), redness (a*) and yellowness (b*), cooking loss (CL, %), and Warner–Bratzler shear force (WBSF, kg). A principal component (PC) analysis was initially applied to the carcass and meat quality traits, followed by logistic regression models and linear mixed models to evaluate the effects of temperament on carcass and meat quality. The risks of carcass bruises and dark cutters did not differ as a function of any temperament trait (P &gt; 0.05). In turn, animals classified as high MOVb (reactive) had lower PC3 values (P = 0.05), CL (P = 0.02), and tended to have lower MS (P = 0.08). In addition, animals classified as high FSb (faster and reactive cattle) produced carcasses with smaller REA (P &lt; 0.01), higher meat pH (P &lt; 0.01), lower color gradients (L*, P = 0.04; b*, P &lt; 0.01), and lower PC1 and PC4 scores (P &lt; 0.01) when compared with the low FSb class. For preslaughter temperament, high MOVps was related to lower color a* (P = 0.04), whereas high FSps was related to lower HCW, MS, and PC2 (P &lt; 0.01) than the calmer ones (low FSps). The reduction in MOV was related to more tender meat, and the reduction in FS to heavier carcass and brighter meat. We conclude that excitable temperament in Nellore cattle may have negative effects in some of the carcass and meat quality attributes assessed, mainly those related to muscle deposition on carcass and color gradients. Measurement of temperament before the cattle entered the feedlot was a better predictor of carcass and meat quality traits, compared with temperament assessment at the end of the feeding period.

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