scholarly journals Effects of Slaughter Age on Muscle Characteristics and Meat Quality Traits of Da-Heng Meat Type Birds

Animals ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 69 ◽  
Author(s):  
Jingjing Li ◽  
Chaowu Yang ◽  
Han Peng ◽  
Huadong Yin ◽  
Yan Wang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Muscle ◽  
Muscle Performance ◽  
Chicken Breast ◽  
Drip Loss ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Age Related ◽  
Slaughter Age ◽  
Meat Type

Due to the increasing demand for producing chickens with high meat quality, there is a need to determine its mode of action on chicken meat quality traits across a wider age spectrum. In this study, five groups of 200 male Da-Heng meat type birds were reared until slaughter age of 60, 90, 120, 150, 180 days old and breast muscle performance, meat quality traits, and myofiber characteristics were evaluated. The larger body weight and breast weight of chicken are based on larger myofiber diameter and area, less myofiber density for the older birds than younger birds. There was an age effect on all meat quality traits of chicken breast muscle (p < 0.05). Older chickens often presented a higher pH, lower drip loss, higher shear force, darker, and redder breast meat. The correlation coefficients showed that myofiber characteristics played an important role in breast pH values, drip loss, and meat color (p < 0.05). Besides, significant correlations were also found between meat quality traits (p < 0.05). Further studies are needed to explore the biochemical character and potential molecular mechanism of chicken breast muscle to determine the factors that causes these age-related differences in meat quality in the current study.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

scholarly journals Mapping QTL for white striping in relation to breast muscle yield and meat quality traits in broiler chickens

BMC Genomics ◽  
2018 ◽  
Vol 19 (1) ◽  
Author(s):  
Eva Pampouille ◽  
Cécile Berri ◽  
Simon Boitard ◽  
Christelle Hennequet-Antier ◽  
Stéphane A. Beauclercq ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Breast Muscle ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Mapping Qtl ◽  
White Striping

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.

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.

Association of Prkag3 Gene Polymorphisms with Meat Quality Traits in Chinese Meat-Type Quality Chicken Populations

2011 ◽  
Vol 343-344 ◽  
pp. 631-636 ◽  
Author(s):  
Hua Dong Yin ◽  
Xiao Ling Zhao ◽  
Zhi Chao Zhang ◽  
Na Na Zhou ◽  
Qing Zhu
Keyword(s):  
Water Content ◽  
Meat Quality ◽  
Crude Protein ◽  
Polymorphism Analysis ◽  
Quality Traits ◽  
Single Strand Conformational Polymorphism ◽  
Meat Quality Traits ◽  
Potential Association ◽  
Quality Chickens ◽  
Meat Type

In this study, we aimed to detect the single nucleotide polymorphism (SNPs) of the chicken PRKAG3 gene and discern the potential association with meat quality traits. A total of 240 meat-type quality chickens were screened by using single-strand conformational polymorphism analysis (SSCP) and DNA sequencing. Two SNPs (g.1744G>C and g.3207A>G) were identified in chicken PRKAG3 with medium polymorphism (0.25C were significantly associated with water content, crude protein, and crude ash (P<0.05/0.01). The SNP genotypes g.3207A>G were significantly associated with water content, and crude protein (P<0.01). The results suggested that PRKAG3 gene is potential major genes or is in close linkage disequilibrium with the QTL affecting meat quality traits in this population of chickens.

scholarly journals Genetic relationship of drip loss to further meat quality traits in purebred Piétrains

2007 ◽  
Vol 50 (1) ◽  
pp. 84-91 ◽  
Author(s):  
N. Borchers ◽  
G. Otto ◽  
E. Kalm
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Quality Criterion ◽  
Testing Procedure ◽  
Drip Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Meat Quality Traits ◽  
Total Data ◽  
Important Quality

Abstract. Drip loss is an important quality criterion for the meat processing industry and also the consumer. Therefore this characteristic is discussed as a target trait for breeding schemes. In this study the EZ-DripLoss method was implemented in a routine testing procedure to determine drip loss regularly at 48 hours post mortem. As further meat quality traits conductivity and meat brightness were recorded at 24 hours post mortem. Additionally, pH value was measured at 45 minutes post mortem in the loin muscle and at 24 hours post mortem in the loin and in the ham. Reflectance was adopted from the FOM-protocol of the abattoir. For the estimation of the genetic parameters the determined percentage drip losses were logarithmicly transformed to get nearly normal distributed values. In total data of 2337 purebred Piétrains were analysed from which 782 were investigated on drip loss. Heritability of drip loss was 0.34±0,04 and decreased on 0.14±0,04 when the influence of the MHSgene was corrected. Genetic correlation of drip loss to pH45 was rg = −0.91±0.03, to pH24 (loin) rg = −0.72±0.04, to pH24 (ham) rg = −0.41±0.06, to conductivity rg = 0.93±0.02, to meat brightness rg = −0.87±0.03, and to reflectance rg = 0.63±0.07. Considering MHS-genotype the corresponding correlations were rg = −0.66±0.11, rg = −0.72±0.09, rg = −0.50±0.10, rg = 0.74±0.09, rg = −0.64±0.11, and rg = 0.13±0.13.

scholarly journals A Comparative Study of Carcass Characteristics and Meat Quality Traits of Breast Muscle Between Broiler and Cockerel Chicken

2019 ◽  
Vol 18 (3) ◽  
pp. 144-150
Author(s):  
Md. Nazmul Has ◽  
Md. Ataul Goni Rabba ◽  
Tahera Yeasmin ◽  
Moinul Hasan ◽  
Md. Harun Or R
Keyword(s):  
Comparative Study ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Breast Muscle ◽  
Quality Traits ◽  
Meat Quality Traits

Effect of castration and slaughter age on performance, carcass, and meat quality traits of Holstein calves fed a high-concentrate diet1

2013 ◽  
Vol 91 (3) ◽  
pp. 1129-1140 ◽  
Author(s):  
S. Marti ◽  
C. E. Realini ◽  
A. Bach ◽  
M. Pérez-Juan ◽  
M. Devant
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Slaughter Age ◽  
Holstein Calves
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