scholarly journals Responses of Pigs of Different Genotypes to a Variation in the Dietary Indispensable Amino Acid Content in Terms of Their Growth and Carcass and Meat Quality Traits

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 508
Author(s):  
Schiavon ◽  
Bona ◽  
Carcò ◽  
Sturaro ◽  
Gallo
Keyword(s):  
Amino Acid ◽  
Meat Quality ◽  
Mixed Model ◽  
Amino Acid Content ◽  
Growth Potential ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Indispensable Amino Acid ◽  
Longissimus Lumborum ◽  
Genotype Interaction

We studied the response of pigs from two crossbred genetic lines (GL) in the 60 to 145 kg body weight interval to a variation in the indispensable amino acid (AA) content of their feed. Ninety-six barrows of two paternal GLs (Hypor Maxter and PIC 337) were housed in eight pens and fed quasi ad libitum on feeds differing in their standardized ileal digestible (SID) indispensable AA contents. Pigs in four pens received feeds containing 9.4 to 8.0 g/kg of SID Lys (HAA), considered non-limiting, while the others received feeds containing 8.5 to 6.5 g/kg of SID Lys (LAA). The two feeds had identical indispensable lysine, methionine, tryptophan and threonine contents per unit of crude protein (CP). Feed intake, growth, carcass weight, and the weights of the lean and fat cuts were recorded, and samples of longissimus lumborum were analyzed. Data were analyzed using a two-way factorial mixed model. The LAA feed lowered the estimated N excretion (p < 0.001) compared with HAA, without affecting growth, carcass or meat quality traits. Genetic line had trivial effects and the AA level × genotype interaction was never significant. The two pig genotypes did not differ sufficiently in growth potential and leanness to respond differently.

Effect of housing system and breed on growth, slaughter traits and meat quality traits in rabbits

2018 ◽  
Vol 14 (4) ◽  
pp. 9-18
Author(s):  
Sylwia Pałka ◽  
Michał Kmiecik ◽  
Łukasz Migdał ◽  
Konrad Kozioł ◽  
Agnieszka Otwinowska-Mindur ◽  
...  
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Housing System ◽  
Quality Traits ◽  
Battery System ◽  
Housing Systems ◽  
Meat Quality Traits ◽  
Group I ◽  
Longissimus Lumborum ◽  
Males And Females

The aim of the study was to determine the effect of housing conditions and breed on the growth, slaughter traits and meat quality traits of Blanc de Termonde (n=34; 15♂, 19♀) and Popielno White (n=28; 15♂, 13♀) rabbits. Until weaning at 35 days of age the young rabbits were kept with their mothers in wooden hutches. After weaning they were divided into two groups. Rabbits from group I (n=42; 21♂ and 21♀) were kept two per cage in a battery system. Each cage was 40 cm wide, 90 cm long and 35 cm high. Animals from group II (n=20; 8♂ and 12♀) were kept in boxes with dimensions of 100 x 100 x 100 cm, on deep litter. Four or five rabbits were kept in each box, with males and females separated. The rabbits were feed pellets ad libitum. They were weighed weekly from birth to 12 weeks of age. Slaughter and dissection were performed at 12 weeks of age. At 45 min after slaughter the pH in the longissimus lumborum and biceps femoris muscles was measured, as well as the colour (L*, a*, b*). In the case of growth and slaughter traits, significant differences between housing systems were observed, but the housing systems was not found to significantly influence the dressing percentage or meat quality traits. Breed did not significantly influence body weight (except for litter weight at birth), slaughter traits, or meat quality traits.

scholarly journals Bayesian Statistical Analyses for Presence of Single Genes Affecting Meat Quality Traits in a Crossed Pig Population

Genetics ◽  
1997 ◽  
Vol 145 (2) ◽  
pp. 395-408 ◽  
Author(s):  
L L G Janss ◽  
J A M Van Arendonk ◽  
E W Brascamp
Keyword(s):  
Meat Quality ◽  
Mixed Model ◽  
Single Gene ◽  
Genetic Research ◽  
Intramuscular Fat ◽  
Cooking Loss ◽  
Drip Loss ◽  
Quality Traits ◽  
Ph Measurements ◽  
Meat Quality Traits

Presence of single genes affecting meat quality traits was investigated in F2 individuals of a cross between Chinese Meishan and Western pig lines using phenotypic measurements on 11 traits. A Bayesian approach was used for inference about a mixed model of inheritance, postulating effects of polygenic background genes, action of a biallelic autosomal single gene and various nongenetic effects. Cooking loss, drip loss, two pH measurements, intramuscular fat, shearforce and back-fat thickness were traits found to be likely influenced by a single gene. In all cases, a recessive allele was found, which likely originates from the Meishan breed and is absent in the Western founder lines. By studying associations between genotypes assigned to individuals based on phenotypic measurements for various traits, it was concluded that cooking loss, two pH measurements and possibly backfat thickness are influenced by one gene, and that a second gene influences intramuscular fat and possibly shearforce and drip loss. Statistical findings were supported by demonstrating marked differences in variances of families of fathers inferred as carriers and those inferred as noncarriers. It is concluded that further molecular genetic research effort to map single genes affecting these traits based on the same experimental data has a high probability of success.

scholarly journals Meat quality traits in longissimus lumborum and gluteus medius muscles from immunocastrated and surgically castrated Iberian pigs

Meat Science ◽  
2019 ◽  
Vol 150 ◽  
pp. 77-84 ◽  
Author(s):  
Isabel Seiquer ◽  
Patricia Palma-Granados ◽  
Ana Haro ◽  
Luis Lara ◽  
Manuel Lachica ◽  
...  
Keyword(s):  
Meat Quality ◽  
Gluteus Medius ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Longissimus Lumborum

scholarly journals Effect of inbreeding and sex on rabbits meat quality

2017 ◽  
Vol 73 (5) ◽  
pp. 303-307 ◽  
Author(s):  
Sylwia Pałka ◽  
Dorota Maj ◽  
Władysław Migdał ◽  
Józef Bieniek ◽  
Olga Derewicka
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Dry Matter ◽  
Biceps Femoris ◽  
Quality Parameters ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Ad Libitum

The aim of this study was to determine the effect of inbreeding and sex on meat quality traits such as: acidity, colour, chemical composition and texture in New Zealand White and Belgian Giant Grey crossebred rabbits (n=84; 50♂:34♀). Two variants of crossing were used. Variant I - crossbred (F1) unrelated rabbits (RAB = 0) - received non - inbred rabbits (Fx = 0), variant II - crossbred (F1) related rabbits (full siblings RAB = 0.5) - received inbred rabbits (Fx = 0.25). After weaning at 35 days of age, animals were fed pellets ad libitum. Slaughter and dissection at 12 weeks of age were performed. After 45 min of slaughter pH loin (m. longissimus lumborum) and leg (m. biceps femoris), and the colour (L * - lightness, a * - redness, b * - yellowness) were measured. The results indicated that inbreeding had a significant effect on inerease of meat acidity in 45 min and after 24 h. Furthermore, the meat of inbred rabbits was a lightness and had smaller values of the redness and yellowness in 45 minutes and after 24 hours. Meat inbred animals contained less protein and ash, and more fat compared to meat non-inbred animals. Inbreeding did not affect significantly dry matter and water content in the meat. Texture parameters of inbred and non-inbred rabbits were similar. The level of inbreeding equal 25% affected negatively on meat quality traits such as acidity, colour and chemical composition. Sex does not differentiate the quality parameters of meat with the exception of yellowness in the 45th minute after slaughter.

scholarly journals Impacts of in Utero Heat Stress on Carcass and Meat Quality Traits of Market Weight Gilts

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 717
Author(s):  
Jacob R. Tuell ◽  
Mariah J. Nondorf ◽  
Jacob M. Maskal ◽  
Jay S. Johnson ◽  
Yuan H. Brad Kim
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
In Utero ◽  
Quality Traits ◽  
Large White ◽  
Muscle Area ◽  
Western Blots ◽  
Meat Quality Traits ◽  
Yield And Quality ◽  
Longissimus Lumborum

This study evaluated the impacts of in utero heat stress (IUHS) on the carcass and meat quality traits of offspring when market weight was reached. Twenty-four F1 Landrace × Large White gilts were blocked by body weight and allocated among thermoneutral (IUTN) or IUHS treatments from d 6 to d 59 of gestation. The offspring were raised under identical thermoneutral conditions, and gilts (n = 10/treatment) at market weight (117.3 ± 1.7 kg) were harvested. At 24 h postmortem, the loins (M. longissimus lumborum) were obtained, and sections were allocated among 1 d and 7 d aging treatments at 2 °C. Carcasses from IUHS pigs had lower head and heart weights (p < 0.05), as well as decreased loin muscle area (p < 0.05) compared to IUTN pigs. Loins from the IUHS group had a higher shear force value than the IUTN group (p < 0.05). Treatments had no other impacts on carcass and meat quality traits (p > 0.05), and Western blots suggested increased toughness of IUHS loins would not be attributed to proteolysis. These results suggest minimizing IUHS during the first half of gestation may be beneficial in improving pork yield and quality, though in general the effects of IUHS would be minimal.

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