Effect of available dietary carbohydrate on glycolytic potential and meat quality of swine muscles

2002 ◽  
Vol 82 (3) ◽  
pp. 311-320 ◽  
Author(s):  
Giuseppe Bee
Keyword(s):  
Lactic Acid ◽  
Meat Quality ◽  
Dietary Treatment ◽  
Drip Loss ◽  
Post Mortem ◽  
Large White ◽  
Glycolytic Potential ◽  
Muscle Ph ◽  
Glycolytic Intermediates ◽  
Key Words Pig

The aim of this study was to determine whether glycolytic potential (GP) in pork muscle could be modified by the availability of carbohydrates in the diets and, if so, to what extent meat color and drip loss were affected. Biopsy samples of longissimus muscle (LM) from 48 Swiss Large White pigs (25 gilts, 23 barrows) weighing 70 kg were collected, and the GP was determined to vary from 111 to 187 μmol g-1 wet weight. At 90-kg body weight, pigs were moved into individual pens and assigned (blocked by GP and sex) to be fed 2.8 kg of a diet either high (H) or low (L) in available carbohydrate up to 104 kg. Pigs were fasted overnight (15 h) before slaughter. Glycogen, glucose, glucose-6-phosphate and lactic acid content were determined in samples of LM (predominantly glycolytic muscle) collected 30 min and 24 h post-mortem and in samples of the dark part of the semitendinosus (ST, oxidative part of the muscle) 24 h post-mortem. After slaughter, the decline in pH and temperature was recorded in the LM from 30 min to 24 h after bleeding. Regardless of the diet, content of glycolytic intermediates and lactic acid were higher in the LM compared to the ST. Diet did not alter the GP, and did not affect color or drip loss of the LM. However, in gilts fed the H diet muscle pH was lower by 0.2 units from 30 min until 6 h post-mortem than in gilts fed the L diet. These effects were not observed in barrows. ST of gilts fed the H diet had higher levels of glycolytic intermediates and lactic acid and, therefore, higher GP compared to gilts on the L diet, but no dietary effects occurred in barrows. Increased GP resulted in paler color and higher drip loss, whereas ultimate pH was not affected. The GP was positively correlated with L* (0.52), a* (0.49), b* (0.59) and drip loss (0.77) of the ST, whereas poor correlations were observed in the LM. In conclusion, dietary treatment only affected paleness and drip loss of the ST muscle and the effects were more pronounced in gilts than barrows. Increased GP resulted in paler meat with higher drip loss. Key words: Pig, glycolytic potential, meat quality, carbohydrate supply

scholarly journals Comparison of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs

2010 ◽  
Vol 81 (4) ◽  
Author(s):  
L.C. Hoffman ◽  
P. Fisher
Keyword(s):  
South Africa ◽  
Meat Quality ◽  
Drip Loss ◽  
Western Cape ◽  
Post Mortem ◽  
Energy Reserves ◽  
Road Transportation ◽  
Large White ◽  
Ambient Temperatures

Information on the effect of road transportation conditions and lairage times on the meat quality of pork under South African conditions is very sparse. In this investigation, the effects of 2 road conditions (rough road with frequent stops -A; smooth road, few stops - B) and 2 lairage holding periods (2 h and 24 h) on the physical meat quality attributes of commercially produced pigs during summer (ambient temperatures >30 °C) in the Western Cape (South Africa) were investigated. Pig meat from pigs transported on a road that caused more stress (A), had lower pH45 (measured 45 min post mortem) values after 2 h lairage than pigs transported over a smoother road. Pigs B had a lower muscle pH24 (measured 24 h post mortem) than group A, indicating that they had more glycogen reserves available for post mortem glycolysis. Road conditions A were more stressful resulting in a higher incidence of PSE pork, as shown by the percentage drip loss and the L* values. When the lairage period was increased to 24 h prior to slaughter, pigs transported under road conditions A had time to replenish their energy reserves and thepH45, drip loss and L* values were within an acceptable range. However, pigs transported under road conditions B had lower pH45 and higher pH24 values, indicating that the lairage period was too long and that energy reserves were depleted in order to adapt to the stressful conditions. Results from this investigation indicate that improvement of the transport/road conditions will result in better pork quality.

scholarly journals Applications of Biosensors for Meat Quality Evaluations

Sensors ◽  
2021 ◽  
Vol 21 (22) ◽  
pp. 7430
Author(s):  
Barbara Sionek ◽  
Wiesław Przybylski ◽  
Anita Bańska ◽  
Tomasz Florowski
Keyword(s):  
Lactic Acid ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Drip Loss ◽  
Large White ◽  
Color Parameters ◽  
Meat Juice ◽  
System L ◽  
Intramuscular Fat Content

The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the Longissimus muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b*), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (p ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L*, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, p < 0.01).

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

scholarly journals Comparison of PRKAG3 and RYR1 gene effect on carcass traits and meat quality in Slovenian commercial pigs

2010 ◽  
Vol 55 (No. 4) ◽  
pp. 149-159 ◽  
Author(s):  
M. Škrlep ◽  
T. Kavar ◽  
M. Čandek-Potokar
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Drip Loss ◽  
Negative Effects ◽  
Large White ◽  
Maternal Line ◽  
Paternal Line ◽  
Genotype Frequencies ◽  
Subjective Score ◽  
Colour Parameters

The effect of polymorphisms at <I>PRKAG3</I> (<I>R200Q</I> and <I>I199V</I>) and <I>RYR1</I> (<I>R615C</I>) genes on carcass traits and meat quality was examined in a sample of 257 commercial pigs, crosses of Landrace × Large White as maternal line and Pietrain (<I>N</I> = 96), Pietrain × Landrace (<I>N</I> = 42) or Pietrain × Hampshire (<I>N</I> = 119) as paternal line. Pigs were genotyped (PCR-RFLP) and traits of interest were measured (which included carcass and ham weight, measurements of fatness, meatiness, ultimate pH, colour parameters and drip loss). The observed genotype frequencies at <I>PRKAG3</I> gene were 9.7%, 38.9%, 32.7%, 6.2% and 12.5% for <I>R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V</I> and <I>Q/R-V/V</I> genotype, respectively. <I>RYR1</I> genotype frequencies were 57.2% for <I>N/N</I> and 42.8% for <I>N/n</I> genotype. Studied polymorphisms exhibited a significant effect on meat quality, but mainly an insignificant effect on carcass traits. No significant interaction between <I>PRKAG3</I> and <I>RYR1</I> was found. Carriers of <I>RYR1</I> mutant allele “<I>n</I>” had less intense <I>longissimus dorsi</I> muscle colour (subjective score, Minolta <I>L</I>* and <I>b</I>*) and higher drip loss. Regarding <I>PRKAG3</I>, the ultimate pH decreased and Minolta <I>L</I>*, <I>a</I>*, <I>b</I>* and drip loss increased in the following order: <I>R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V</I> and <I>Q/R-V/V</I>, according to the presence of <I>199I</I> and absence of <I>200Q</I> alleles. The study shows that the <I>I199V</I> polymorphism is an important source of variation in pigs free of <I>200Q</I>. In particular the <I>199I</I> proves beneficial for meat quality. The results of combining the <I>RYR1</I> and <I>PRKAG3</I> genotypes indicate that <I>R/R-I/I</I> genotype could be used in counterbalancing the negative effects of “<I>n</I>” allele on meat quality.<B></B>

Genetic variation in meat quality and the incidence of malignant hyperthermia syndrome in Large White and Landrace boars

1979 ◽  
Vol 19 (96) ◽  
pp. 43 ◽  
Author(s):  
CP McPhee ◽  
A Takken ◽  
KJ D'Arcy
Keyword(s):  
Genetic Variation ◽  
Malignant Hyperthermia ◽  
Meat Quality ◽  
Autosomal Recessive ◽  
Recessive Gene ◽  
Performance Testing ◽  
Large White ◽  
Ph Values ◽  
Muscle Ph ◽  
Quality Measurements

Genetic variation in meat quality was investigated in Large White and Landrace boars in the Queensland boar performance testing station. An autosomal recessive gene of frequency 0.2 in Landrace but absent in Large White produced malignant hyperthermia syndrome (MHS) in 10 out of 206 Landrace boars given the halothane test. Muscle acidity was measured in 86 Large White and 92 Landrace carcases 1 hour (pH,) and 24 hours (pH,) after slaughter. In four Landrace litters which contained both normal and MHS boars, muscle pH was significantly lower in MHS than normal carcases. Averaged over loin, middle and neck sites of measurement, pH, values were 5.8 vs 6.3 (P < 0.01), and pH, values were 5.5 vs 6.0 (P < 0.05). The colour of the I. dorsi muscles was also paler in MHS than normal carcases (1.25 score points vs 2.5 points, P < 0.05). Excluding MHS carcases, heritability estimates of 0.33 � 0.31,0.46 � 0.30 and 0.3910.29 were obtained for pH,, pH, and colour score of the I. dorsi. There were no significant differences between the breeds in muscle acidity. Average values were 6.44 0 � 0.01 for pH, and 6.11 � 0.02 for pH,. Landrace had paler I. dorsi than Large White (2.6 points vs 2.8 points, P < 0.05). The use of meat quality measurements and the halothane test in selection programs is discussed.

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.

scholarly journals Selection for reduced muscle glycolytic potential in Large White pigs. II. Correlated responses in meat quality and muscle compositional traits

1999 ◽  
Vol 31 (1) ◽  
pp. 61 ◽  
Author(s):  
Catherine Larzul ◽  
Pascale Le Roy ◽  
Jean Gogué ◽  
André Talmant ◽  
Bernard Jacquet ◽  
...  
Keyword(s):  
Meat Quality ◽  
Correlated Responses ◽  
Large White ◽  
Glycolytic Potential ◽  
Selection For

Development of pale, soft, exudative pork in halothane-negative pigs through post-mortem infusion

1997 ◽  
Vol 77 (2) ◽  
pp. 321-323 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus ◽  
A. C. Murray ◽  
I. L. Larsen ◽  
D. R. Best
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Enzyme System ◽  
Drip Loss ◽  
Post Mortem ◽  
Calcium Salts ◽  
Hue Angle ◽  
Meat Colour

A single-limb infusion of post-mortem muscle was used to determine the effect of calcium salts and calcium chelators on post-mortem metabolism and meat quality. Regardless of the type of infusate, the infusion process itself resulted in an acceleration of glycolysis, increased drip loss, paler meat colour (shifts in L* and hue angle) and decreased shear. The observed tenderization as a result of these infusions sheds some doubt that the calpain enzyme system is solely responsible for post-mortem tenderization. Key words: Pork; pale, soft, exudative; single-limb infusion; tenderization

scholarly journals Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period

2017 ◽  
Author(s):  
Arun Das ◽  
Thulasiraman Parkunan
Keyword(s):  
High Temperature ◽  
Meat Quality ◽  
Protein Denaturation ◽  
Protein Solubility ◽  
Drip Loss ◽  
Summer Period ◽  
Large White ◽  
Shock Proteins ◽  
Glycolytic Rate

Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about 38°C. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p&lt;0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.

scholarly journals Relationships between electrical impedance and fluid losses from turkey breast meat

2001 ◽  
Vol 44 (1) ◽  
pp. 109-114
Author(s):  
H. J. Swatland ◽  
B. Uttaro ◽  
J. Mohr ◽  
N. Buddiger
Keyword(s):  
Meat Quality ◽  
Electrical Impedance ◽  
Drip Loss ◽  
Post Mortem ◽  
Breast Meat ◽  
Turkey Meat ◽  
Reliable Predictor ◽  
The Mean ◽  
Fluid Losses

Abstract. Breast muscles were removed from turkeys soon after slaughter. The meat quality was judged to be normal with little or no evidence of the pale, soft, exudative (PSE) condition. Fluid losses the day after slaughter were 0.50 SD 0.35 %. The most reliable predictor of fluid losses was resistance: r = –0.37 at 120 kHz, –0.30 at 1 Hz and –0.34 at 10 kHz (P < 0.001, n = 156). Between 1 and 4 days post-mortem, the mean drip loss from slices of turkey meat in a cooler was 4.31 SD 1.91%. Resistance was correlated with cooler drip loss: r = –0.61 at 120 Hz, –0.51 at 1 kHz and –0.62 at 10 kHz (P < 0.001, n = 45).

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