scholarly journals Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 614
Author(s):  
Nikola Čobanović ◽  
Sanja Dj Stanković ◽  
Mirjana Dimitrijević ◽  
Branko Suvajdžić ◽  
Nevena Grković ◽  
...  
Keyword(s):  
Lactate Dehydrogenase ◽  
Physiological Stress ◽  
Live Weight ◽  
Carcass Weight ◽  
Pork Quality ◽  
Quality Traits ◽  
Alanine Amino Transferase ◽  
Stress Biomarkers ◽  
Fat Thickness ◽  
Quality Variation

This study assessed the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in 240 pigs subjected to the standard marketing conditions and minimal stressful antemortem handling using Pearson correlations. The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate amino transferase, alanine amino transferase), electrolytes (sodium, chloride), and acute-phase proteins (haptoglobin, C-reactive protein, albumin), indicating poor reliability in predicting pork quality. Albumin level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness. Alanine amino transferase level was moderately positively correlated with live weight, hot carcass weight, and cold carcass weight. Cortisol level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness, and moderately negatively correlated with the lean carcass content. Increased lactate dehydrogenase level was moderately correlated with decreased drip and cooking loss. In conclusion, lactate dehydrogenase could help pork producers predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality.

scholarly journals Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. Price ◽  
A. B. Lerner ◽  
E. A. Rice ◽  
J. E. Lowell ◽  
B. N. Harsh ◽  
...  
Keyword(s):  
Iodine Value ◽  
Total Population ◽  
Fiber Type ◽  
Carcass Weight ◽  
Average Weight ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Measurements

ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At current rates, pork carcasses in the U.S. will weigh on average, 105 kg by the year 2030 and over 118 kg by 2050. Although this represents an increase in throughput efficiency due to increases in economy of scale, projecting continued increases in the future raises some concerns. Therefore, the objective was to characterize pork quality of carcasses ranging from 78 to 145 kg with a mean weight of 119 kg.Materials and MethodsCarcass composition, such as hot carcass weight (HCW), back fat depth and loin depth were measured on 666 carcasses. Additionally, loin quality measurements, such as pH, loin instrumental and visual color, and iodine value of clear plate fat were measured on approximately 90% of the total population. Ham quality, 14 d aged loin and chop quality measurements, and loin chop slice shear force (SSF) were evaluated on approximately 30% of the total population. Finally, myosin heavy chain fiber type determination was completed on approximately 50 carcasses selected from carcasses ranging from 97 to 133 kg. The slope of regression lines and coefficients of determination between hot carcass weights and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05.ResultsAs HCW increased loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), chop weight (b1 = 1.6626, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. There was a decrease in estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0923, P < 0.0001) as carcass weight increased, however, HCW only accounted for ≤ 24% (R2 = 0.24) of the variation in estimated lean and iodine value. Additionally, there were no significant differences in gluteus medius pH (b1 = 0.0009, P = 0.30) or instrumental lightness (b1 = 0.0301, P = 0.15), redness (b1 = –0.0036, P = 0.73) or yellowness (b1 = 0.0058, P = 0.57) of the ham as carcass weight increased. As carcass weight increased, 1 d loin instrumental yellowness (b*) increased (b1 = 0.0092 P < 0.01), however HCW only explained 1% of the variation in b*. Heavier carcasses were more tender (decreased SSF of chops cooked to 71°C, (b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Total cook loss of chops used for SSF determination decreased as HCW increased (b1 = –0.0512, P < 0.0001), and HCW explained 15% (R2 = 0.15) of the variation in total cook loss. There were no significant differences in fiber type percentage, type 1 (b1 = –0.0170, P = 0.81), 2a (b1 = –0.0786, P = 0.23), 2x (b1 = –0.0201, P = 0.80), or 2b (b1 = 0.1224, P = 0.37), or fiber type area, type 1 (b1 = –26.6331, P = 0.22), 2a (b1 = –40.7257, P = 0.07), 2x (b1 = –46.9459, P = 0.25), or 2b (b1 = –26.2537, P = 0.38) as HCW increased.ConclusionDue to the lack of variation explained by HCW (≤ 15%), pork quality traits are not expected to be compromised as HCW continues to increase. The results suggest that increasing HCW to 119 kg did not have detrimental effects on pork quality attributes.

scholarly journals Carcass and pork quality traits of indigenous pure breeds (Mangalitsa, Moravka) and their crossbreads

2015 ◽  
Author(s):  
C. Radovic ◽  
M. Petrovic ◽  
N. Parunovic ◽  
D. Radojkovic ◽  
R. Savic ◽  
...  
Keyword(s):  
Phenotypic Variability ◽  
Production Performance ◽  
Pork Quality ◽  
Quality Traits ◽  
Genotype 1 ◽  
Genotype 3 ◽  
Genotype 4 ◽  
Genotype 2 ◽  
Fat Thickness ◽  
Daily Gain

Objective of this paper was to evaluate phenotypic variability of carcass side and pork quality traits of fatteners (male castrated and female heads). Investigation included 12 pigs per group of Mangalitsa (Genotype 1), Moravka (Genotype 2), cross-breed Mangalitsa with Moravka (Genotype 3) and cross-breed Moravka with Duroc boar (Genotype 4). Results show that Mangalitsa had lower daily gain (268 g) than other genotypes (p<0.001). The greatest difference for fat thickness was determined between Genotype 1 and Genotype 4. As expected, the thinnest fat and maximum value for gain and depth of Musculus longissimus (ML) had the Genotype 4. The highest value for the ML surface was found in Genotype 4(47.52 cm2) whereas for the same trait in Mangalitsa the lowest value was observed (24.16 cm2). Mangalitsa had significantly lower L*, a* and b* values of ML compared with all other groups (p<0.001). Considering the low production performance of indigenous pig breeds, crossbreeding with the Duroc breed will contribute a improvement of growth and carcass traits.

scholarly journals Effect of replacement of soybean meal with protected or common urea on the carcass and meat characteristics of confined steers

2019 ◽  
Vol 40 (1) ◽  
pp. 353 ◽  
Author(s):  
Gilmar Dos Santos Cardoso ◽  
Leonel Da Silva Rodrigues ◽  
Diego Soares Machado ◽  
Camille Carijo Domingues ◽  
Mauren Burin da Silva ◽  
...  
Keyword(s):  
Experimental Design ◽  
Soybean Meal ◽  
Crude Protein ◽  
Slow Release ◽  
Live Weight ◽  
Carcass Weight ◽  
Experimental Unit ◽  
Significant Difference ◽  
Fat Thickness

The objective of this study was to evaluate the effect of crude protein substitution of soybean meal with urea (slow-release or otherwise) on the carcass and the meat characteristics of finished steers in confinement. Twenty-seven castrated, purebred and Charolais-Nelore crossbred steers with a mean age of 20 ± 1,5 months and initial mean live weight of 293 ± 31 kg, were distributed in three treatments: Protected Urea (concentrate containing slow degradation urea ); Soybean meal (concentrate containing soybean meal) and Urea Common (concentrate containing common urea). A randomized block experimental design (racial predominance) was used, with three treatments and nine replications, with the animal as the experimental unit. Feeding treatments did not influence the hot and cold carcass weight and yield. The fat thickness that covered the carcass was not altered, according to the diets studied, being on average 3.97 ± 0.94 mm. The measurements and the carcass compactness were not altered by the diets, presenting average values of 127.55; 74.86; 39.86; 38.84 and 25.72 cm for carcass length, leg and arm, arm perimeter and cushion thickness, respectively. A significant difference was observed in marbling, and the meat of the animals treated with soybean meal were higher than those treated with protected urea (3.72 vs 2.28 points).

A comparison of different pre and post-slaughter measurements for estimating fat reserves in Spanish Blanca Celtibérica goats

2010 ◽  
Vol 90 (3) ◽  
pp. 437-444 ◽  
Author(s):  
J A Mendizabal ◽  
R. Delfa ◽  
A. Arana ◽  
A. Purroy
Keyword(s):  
Body Condition ◽  
Production Systems ◽  
Body Condition Score ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Carcass Weight ◽  
Fat Depots ◽  
Condition Score ◽  
Fat Thickness

Five pre-slaughter measurement values and four post-slaughter measurement values were used to estimate the weight of fat in the omental (OM), mesenteric (MES), perirenal (PR), subcutaneous (SC), and intermuscular (IM) fat depots in goats. The pre-slaughter measurements were: live weight (LW), sternal body condition score (BCSs), lumbar body condition score (BCSl), sternal fat thickness (FTs) and lumbar fat thickness (FTl) measured by ultrasound. The post-slaughter measurements were empty live weight (ELW), hot carcass weight (HCW), adipocyte diameter in the sternal subcutaneous fat (ADSCs) and adipocyte diameter in the lumbar subcutaneous fat (ADSCl). Linear and multiple regressions were fit to data collected from 22 adult, non-pregnant and non-lactating Blanca Celtibérica does. The results obtained showed BCSs, ranging from 1.5 to 4.5 (scale: 0-5) to be the best pre-slaughter estimator of an animal's total fat (R2 = 0.90, RSD = 2.252 kg) and HCW to be the best post-slaughter estimator (R2 = 0.92, RSD = 1.972 kg). Additionally, multiple regression using HCW and ADSCl together yielded estimates of the total amount of fat in all five of the depots considered here with an R2 = 0.95 and an RSD = 1.542 kg. Therefore, the use in vivo of BCSs is the best method for predicting nutritional status in does in extensive production systems in the Mediterranean region.Key words: Fat reserve, body weight, carcass weight, body condition score, ultrasound, adipocyte, goat

The effect of length of journey by road to abattoir, resting and feeding before slaughter on carcass characteristics in bacon weight pigs

1970 ◽  
Vol 12 (1) ◽  
pp. 37-46 ◽  
Author(s):  
A. Cuthbertson ◽  
R. W. Pomeroy
Keyword(s):  
Ph Value ◽  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Carcass Weight ◽  
Eye Muscle ◽  
Fat Thickness ◽  
Loading And Unloading

SUMMARYThree trials were conducted to investigate the effect of length of journey by road to the abattoir, resting and feeding before slaughter on carcass characteristics of pigs of about 200 lb live weight.Trial 1 investigated feeding or no feeding on the morning of slaughter, followed by a ½-hr or 8-hr journey by lorry to the abattoir with all pigs ending their journey and being killed at the same time. Ninety-six pigs were divided equally among the four treatments and the trial was repeated with a further 108 pigs. Measurements recorded on the live pigs and their carcasses included the live weight before the imposition of treatments, weight of liver, carcass and matured sides and the composition of a sample joint. Trial 2 studied lairaging overnight with food and water after a ½-hr or 8-hr journey to the abattoir compared with these journey lengths on the morning of slaughter. Eighty pigs were divided equally among the four treatments. Similar measurements to those in trial 1 were recorded. Trial 3 involved 49 pigs applied to each of three treatments, or 7-hr journey on the day of slaughter, with all pigs finishing their journey and being slaughtered at the same time.In trial 1, pigs which travelled for 8 hr before slaughter had carcasses averaging 0·9% less than those which travelled for ½ hr, regardless of whether or not they were fed. It could not be established where this loss occurred. Liver weights were greater for those pigs which were fed and was greatest for those pigs which were fed and had the ½-hr journey. Streak thickness was found to be decreased by feeding, but was not affected by the length of the journey. No effects of the treatments were found on pH or eye-muscle colour, but the ultimate pH of the pigs fed before the 8-hr journey was lower than for the other treatments. Trial 2 pigs showed no effect of the treatments on carcass weights. Liver weights were similar on all treatments except for the treatment involving 8-hr journey followed by lairage where the liver was about 220 g (16%) heavier. The ultimate pH value was lowest among pigs which travelled 8 hr on the morning of slaughter but was similar for pigs on the other treatments. In trial 3, loss of live weight tended to increase with increasing journey length. Pigs on the 7-hr journey treatment had about 90 g (6%) more liver than those on the shorter journeys. pH1 values increased with length of journey and the longer the journey the thinner tended to be the maximum shoulder fat thickness.From the differences in the results from the three trials, notably with carcass weight, it may be inferred that the behaviour and handling of pigs during the journey and during loading and unloading, may play an important part in determining the result of the length of the journey, resting and feeding. Further work is considered necessary to study such factors.

scholarly journals Blood parameters, carcass and meat quality of slaughter pigs with and without liver milk spots

2017 ◽  
Vol 33 (4) ◽  
pp. 397-407 ◽  
Author(s):  
Nikola Cobanovic ◽  
Dragan Vasilev ◽  
Mirjana Dimitrijevic ◽  
Vlado Teodorovic ◽  
Ljiljana Jankovic ◽  
...  
Keyword(s):  
Cell Count ◽  
Meat Quality ◽  
Live Weight ◽  
Hemoglobin Concentration ◽  
Quality Parameters ◽  
Carcass Weight ◽  
Pork Quality ◽  
Indirect Measure ◽  
Slaughter Pigs ◽  
Dressing Percentage

The aim of this study was to determine the influence of liver milk spots on hematological, carcass and meat quality parameters in slaughter pigs. A total of 120 pigs with a live weight of approximately 115 kg and six months old were examined. Any signs of liver milk spots were recorded as present or absent according to Welfare Quality? protocol (2009). A complete blood picture was investigated. The following carcass quality parameters were measured: live, hot and cold carcass weights, dressing percentage, backfat thickness and meatiness. pH and temperature measurements were performed 45 minutes postmortem. Pork quality classes (PSE - pale, soft and exudative, normal, DFD - dark, firm and dry meat) were determined according to Adzitey and Nurul (2011) using pH45 value. Pigs with liver milk spots had significantly higher middle-sized cell count (monocytes, eosinophils, and basophils) and neutrophils count, but significantly lower red blood cell count, hemoglobin concentration, hematocrit and MCV than unaffected pigs. The same group of pigs had significantly lower live weight, hot carcass weight, cold carcass weight, dressing percentage and meatiness compared to the pigs free of milk spot lesions. Pigs showing liver milk spots had significantly higher pH45 value and incidence of DFD meat than pigs without pathological lesions in the livers. In conclusion, assessment of liver milk spots at slaughter line has potential to serve not only as an indirect measure of pig health and welfare, but also for the carcass and pork quality.

Effect of Supplementation of Multi Enzymes on Production Performance and Egg Quality Traits in White Leghorn Layers

2016 ◽  
Vol 12 (2) ◽  
Author(s):  
C. Pandian ◽  
A. Sundaresan ◽  
A. V. Omprakash
Keyword(s):  
Egg Production ◽  
Egg Quality ◽  
Live Weight ◽  
Economic Benefits ◽  
Production Performance ◽  
Feed Consumption ◽  
Quality Traits ◽  
White Leghorn ◽  
Significant Difference ◽  
Enzyme Supplementation

The present study was conducted to assess the effect of supplementation of Multi-enzymes with lysophospholipids on production performance of pure line White Leghorn layers. Body weights before and after the experiment did not differ significantly across the experimental diets. Irrespective of the dietary treatments, the birds gained 3.83 per cent of live weight relative to its initial body weight. Mean per cent Hen housed egg production was significantly (Pis less than 0.05) higher in diet supplemented with 0.10 MEC-L than other groups. Mean egg weight and average daily feed consumption during 25 to 35 weeks of age indicated no significant effect of enzyme supplementation. Average daily feed consumption per bird in control, 0.05 % and 0.1% multi-enzyme supplemented groups was 108.13, 105.66 and 107.67 g respectively and birds offered control diet recorded numerically more feed intake than enzyme supplemented groups. Comparatively low feed per egg was observed in 0.10 per cent group followed by 0.05 per cent group which offers economic benefits than control diets. However, the egg quality traits between different dietary enzyme supplementation groups showed no significant difference.

scholarly journals Effect of monensin sodium associative to virginiamycin and/or essential oils on the performance of feedlot finished steers

2018 ◽  
Vol 39 (1) ◽  
pp. 261
Author(s):  
Julio Cezar Heker Junior ◽  
Mikael Neumann ◽  
Robson Kyoshi Ueno ◽  
Margarete Kimie Falbo ◽  
Sandra Galbeiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Feeding Behavior ◽  
Dry Matter ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Average Weight ◽  
Apparent Digestibility ◽  
Fat Thickness

The objective of this study was to evaluate the associative effect of monensin sodium to virginiamycin and/or essential oils on performance, consumption of nutrients and dry matter, apparent digestibility, feeding behavior and carcass characteristics of feedlot finished steers. The experiment lasted 106 days with 10 days of adaptation and 96-day trial, and had 32 crosses angus steers, average age 12 months and average weight of 376 kg, divided into 16 stalls, the weighing took place every 21 days and at the end of the experiment. The treatments consisted of the combination of the following additives to the diet included: Monensin sodium, 200 mg day-1 (MO); Monensin sodium, a dose of 200 mg day-1 + essential oil dose of 1.5g day-1 (MO+EO); Monensin sodium, a dose of 200 mg day-1 + virginiamycin, 200 mg day-1 (MO+VI); Monensin sodium, 200 mg day-1 + essential oil dose of 1.5g day-1 + virginiamycin day, 200 mg day-1 (MO+EO+VI), each treatment had four repetitions, where each repetitions consisted of a bay with two animals. The MO+VI association in relation to MO only increase in average daily gain (ADG) of 24.44%, 22.35%, 21.10% and 17.31% in weighing 42, 63, 84 and 96 days, similar the combination of MO+EO+VI which provided an improvement of 21.94%, 13.59%, 15.45% and 14.75% respectively in the same weightings. The daily carcass gain and carcass overall gain were higher in associations MO+VI and MO+EO+VI and provided an average gain of 16.67 kg more compared to MO and MO+EO. In the parameters feed efficiency, dry matter intake and nutrient expressed in kg day-1 and percentage of live weight were not observed differences (P > 0.05) between treatments. Data on apparent digestibility, feeding behavior and carcass characteristics did not show statistical difference between treatment, except for fat thickness which was higher when associated with any of the additives to the MO, and farm weight was higher in associations containing VI. Associating MO+VI or MO+EO+VI proved to be best in this work compared to MO+EO or only MO in the diets of steers in termination.

An evaluation of the Hennessy and Chong Fat Depth Indicator, and the Ulster Probe, for use in pig carcass classification and grading

1981 ◽  
Vol 33 (3) ◽  
pp. 319-324 ◽  
Author(s):  
A. J. Kempster ◽  
J. P. Chadwick ◽  
D. W. Jones ◽  
A. Cuthbertson
Keyword(s):  
Standard Deviation ◽  
Multiple Regression ◽  
Lumbar Vertebrae ◽  
Optical Probe ◽  
Carcass Weight ◽  
Residual Standard Deviation ◽  
Fat Thickness ◽  
Prediction Residual ◽  
Thickness Measurements ◽  
Cut Surface

ABSTRACTThe Hennessy and Chong Fat Depth Indicator and the Ulster Probe automatic recording instruments developed for measuring fat thickness were tested against the optical probe for use in pig carcass classification and grading.Fat thickness measurements were taken using each probe 60 mm from the dorsal mid-line over the m. longissimus at the positions of the 3rd/4th lumbar vertebrae, 3rd/4th last ribs and last rib on a total of 110 hot carcasses covering the range of market weights in Great Britain. The standard deviation of carcass lean proportion at equal carcass weight was 35·4 g/kg.The instruments differed little in the precision of carcass lean proportion prediction: residual standard deviation (g/kg) for the multiple regression with carcass weight and the best individual fat measurement for each probe were: last rib optical probe, 22·1; last rib Ulster Probe, 22·7; and 3rd/4th last rib Fat Depth Indicator, 21/6. Residual standard deviation (g/kg) for carcass lean proportion prediction from carcass weight and all three fat measurements in multiple regression were 21·3 optical probe, 21·3 Ulster Probe and 201 Fat Depth Indicator.Similar mean fat measurements were obtained from the optical probe and Fat Depth Indicator, and for these instruments, but to a lesser extent for the Ulster Probe, the regression relationships with each other and with fat thickness measurements taken on the cut surface of the cold carcass were also similar.The differences recorded in precision are unlikely to be sufficiently important to influence the choice of one probe rather than another.

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