scholarly journals Feedlot performance, carcass composition and pork quality from entire male and female Landrace and Large White market-weight pigs

1991 ◽  
Vol 71 (1) ◽  
pp. 29-42 ◽  
Author(s):  
A. P. Sather ◽  
S. D. M. Jones ◽  
S. Joyal
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Live Weight ◽  
Carcass Composition ◽  
Quality Traits ◽  
Feed Conversion ◽  
Feedlot Performance ◽  
Improvement Program ◽  
Large White ◽  
Meat Quality Traits

A total of 80 pigs, representing Large White and Landrace boars and gilts were slaughtered at an average live weight of 92.3 kg (80.5 – 102.5 kg). Boars were housed in groups of five pigs per pen, and were individually fed to appetite twice daily for a period of 45 min. Gilts were housed in groups of 12 pigs per pen. The diet consisted of 21% crude protein with 3300 kcal kg−1 digestible energy. Carcasses were weighed on the slaughter floor and cooled at 1 °C for 24 h prior to dissection of the left side into fat, bone and lean. There were no significant breed-by-gender interactions for growth, carcass and meat quality traits. These pigs had low average backfat, when measured ultrasonically according to Canadian Swine Improvement Program standards on the live pig (gilts 12.3 mm, boars 10.1 mm), high average daily gain (ADG: gilts 880, boars 940 g d−1) and low age adjusted to 90 kg (gilts 148, boars 145 d). Large White boars had a lower feed conversion ratio (2.18 vs. 2.32, P = 0.015) and less feed intake per day (2.05 vs. 2.14 kg d−1P = 0.020) than did Landrace boars. There were no significant differences in dissected lean yield between breeds (P = 0.389) or genders (P = 0.148). However, gilts had greater carcass grade fat and greater lean depth measurements than did boars, such that both genders had a predicted lean yield of 51.8%. Gilts (40.8 cm2) had a larger (P < 0.001) longissimus dorsi area than boars (38.0 cm2). There were no breed effects on the lean content of the four major cuts (P = 0.20), but boars had less fat (P = 0.01) and more bone than gilts (P < 0.01). There were few consistent differences in subjective or objective meat quality traits (i.e. color, drip loss) among breeds or genders. Boars had muscle with greater moisture than gilts (P < 0.001) as well as softer fat (P = 0.016). Thus, it appears possible to produce pork of high quality from lean animals and that lean boars efficiently produce carcasses of equivalent yield and quality to carcasses produced by lean gilts. Key words: Swine, boar, carcass composition, meat quality, Landrace, Large White

scholarly journals  QTL analysis for carcass composition and meat quality traits on SSC7q1.1-q1.4 region in Large White × Meishan F2 pigs

2012 ◽  
Vol 57 (No. 6) ◽  
pp. 283-289
Author(s):  
W. Huang ◽  
Z. Xu ◽  
Y. Xiong ◽  
B. Zuo
Keyword(s):  
Meat Quality ◽  
Linkage Mapping ◽  
Molecular Genetic ◽  
Carcass Composition ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Large White ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Molecular Genetic Variation

Significant QTL for carcass and meat quality traits on Sus scrofa chromosome 7 (SSC7) were detected in various Meishan derived resource populations, especially on q1.1-q1.4 region. In order to confirm and narrow the QTL in this region, seven single-nucleotide polymorphisms (SNPs) and one insertion or deletion located in eight genes (BTNL1, SLC39A7, COL21A1, PPARD, GLP1R, MDFI, GNMT, and PLA2G7) were included for linkage mapping in a Large White &times; Meishan resource population, as well as two flanking microsatellite markers (SW2155 and SW352). Ten chromosome-wise significant QTL and two suggestive QTL were found. QTL affecting carcass weight and dressing percentage were mapped within the interval BTNL1 and SLC39A7. QTL for skin weight and percentage, bone weight and percentage in carcass were located between the interval PPARD and GLP1R. QTL for fat weight and percentage in carcass were detected between GNMT and PLA2G7 genes, while QTL for loin muscle width was found between GLP1R and MDFI. The results of this study will help to facilitate identifying the causative molecular genetic variation in this region. &nbsp;

scholarly journals 214 Correlation among host gut microbiome and their relationship with meat quality and carcass composition traits of swine

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 44-44
Author(s):  
Piush Khanal ◽  
Christian Maltecca ◽  
Clint Schwab ◽  
Justin Fix ◽  
Francesco Tiezzi
Keyword(s):  
Meat Quality ◽  
Gut Microbiome ◽  
Fixed Effects ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Alpha Diversity ◽  
Carcass Composition ◽  
Additive Genetic Effect ◽  
Quality Traits ◽  
Meat Quality Traits

Abstract Study on correlation among host gut microbiome and their relationship with meat quality and carcass composition traits remains limited. The objectives of this study were 1) to estimate the microbial correlation between meat quality and carcass traits; and 2) to estimate the genetic correlation between microbial alpha diversity, and meat quality and carcass traits in commercial swine population. Data were collected from Duroc sired three-way cross individuals (n = 1,123) genotyped with 60K SNP chips. Fecal 16S microbial sequences for all individuals were obtained at three different stages: weaning (WEAN: 18.64 ± 1.09 days); week 15 (W_15: 118.2 ± 1.18 days); and off test (OT: 196.4 ± 7.80 days). Alpha diversity was measured at each stage [WEAN (alpha_w), W_15 (alpha_15) and OT (alpha_off)] using the Shannon index, which was computed as: ∑ ni=1piln(pi) where pi was the proportional abundance of ith operational taxonomic unit. Microbial correlations were estimated using multi-trait model, which included fixed effects of dam line, contemporary group and sex, as well as random effects of pen, additive genetic and microbiome. Bivariate analyses were conducted between different traits and alpha_w, alpha_15 and alpha_off with the same fixed effects and random pen and additive genetic effect. Analyses were conducted in ASREML v.4. Microbial correlations ranged from -0.93 ± 0.11 between firmness and slice shear force to 0.97 ± 0.02 between carcass average daily gain (CADG) and loin weight. For meat quality traits, correlations were weak, except for alpha_15 with Minolta a* (-0.45±0.19). Alpha_15 showed weak correlations except with CADG (-0.43±0.19). All correlations between alpha_ot and growth, carcass and meat quality traits were weak. These results may establish a newer approach of genetic evaluation process by utilizing gut microbiome information.

scholarly journals Effect of dietary red grape pomace on growth performance, hematology, serum biochemistry, and meat quality parameters in Hy-line Silver Brown cockerels

PLoS ONE ◽  
2021 ◽  
Vol 16 (11) ◽  
pp. e0259630
Author(s):  
Ontiretse Jonathan ◽  
Caven Mguvane Mnisi ◽  
Cebisa Kumanda ◽  
Victor Mlambo
Keyword(s):  
Meat Quality ◽  
Body Weight Gain ◽  
Live Weight ◽  
Serum Biochemistry ◽  
Grape Pomace ◽  
Mean Corpuscular Hemoglobin ◽  
Quality Traits ◽  
Feed Conversion ◽  
Meat Quality Traits ◽  
Red Grape

Red grape (Vitis vinifera L.) pomace’s (RGP) beneficial bioactive compounds could improve growth and meat quality traits in chickens and thus valorize RGP waste that is usually disposed in landfills to the detriment of the environment. This study investigated the effect of RGP inclusion in diets of Hy-line Silver Brown cockerels on physiological and meat quality responses. Five isonitrogenous and isocaloric diets were formulated by mixing a standard grower diet with RGP at 0 (G0), 15 (G15), 30 (G30), 45 (G45) and 60 g/kg (G60). A total of 250, 5-week-old cockerels (304.6 ± 6.57 g live-weight) were evenly allocated to 25 pens replicated 5 times per experimental diet. No linear and quadratic trends (P > 0.05) were observed for overall feed intake, body weight gain, feed conversion ratio, and meat quality traits as dietary RGP levels increased. Erythrocytes linearly decreased (P < 0.05), whereas mean corpuscular hemoglobin and urea linearly increased (P < 0.05) with RGP levels. There were significant quadratic effects for glucose, phosphorus, total protein, albumin, globulin, and cholesterol, from which a maximum RGP inclusion level was calculated to be 43 g/kg. In conclusion, dietary red grape pomace had no adverse effect on physiological parameters and meat quality traits of Hy-line Silver Brown cockerels. However, including red grape pomace beyond 43 g/kg could compromise serum biochemical parameters of the birds.

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.

Associations of QTL Region Genes of Chromosome 2 with Meat Quality Traits and Productivity of the Ukrainian Large White Pig Breed

2021 ◽  
Vol 55 (1) ◽  
pp. 53-62
Author(s):  
V. N. Balatsky ◽  
Y. K. Oliinychenko ◽  
T. V. Buslyk ◽  
I. B. Bankovska ◽  
S. N. Korinnyi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Chromosome 2 ◽  
Large White ◽  
Meat Quality Traits ◽  
Large White Pig

scholarly journals Apulo-Calabrese and Crossbreed Pigs Show Different Physiological Response and Meat Quality Traits after Short Distance Transport

Animals ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 177 ◽  
Author(s):  
Gizella Aboagye ◽  
Stefania Dall’Olio ◽  
Francesco Tassone ◽  
Martina Zappaterra ◽  
Salvatore Carpino ◽  
...  
Keyword(s):  
Meat Quality ◽  
Short Distance ◽  
Blood Parameters ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Genetic Types ◽  
Alkaline Phosphate ◽  
Distance Transport ◽  
Sodium And Potassium

Despite the increasing interest in the welfare of animals during transport, very little is known on the response of local pig breeds to the transport procedures. This study aims to compare the effect of short journey on behaviour, blood parameters, and meat quality traits in 51 Apulo-Calabrese and 52 crossbreed [Duroc × (Landrace × Large White)] pigs. All the animals were blood sampled five days before delivery (basal condition) and at exsanguination for the analysis of creatine kinase, cortisol, glucose, lactate, albumin, albumin/globulin, total protein, urea, creatinine, aspartate aminotransferase (AST), alanine aminotransferase, alkaline phosphate, sodium, and potassium. Post mortem pH, color, drip loss, cooking loss, and Warner-Bratzler shear force were measured at different times in longissimus thoracis samples. Univariate and multivariate analyses showed that glucose, albumin/globulin, urea, and AST at exsanguination were influenced by the genetic type. Apulo-Calabrese showed the highest increase in blood values of lactate, creatinine, sodium and potassium after the short distance transport. Behavioural occurrences were similar in both genetic types during unloading and lairage. Small differences were observed for meat quality although significantly higher a* and lower L* were found in Apulo-Calabrese pigs, showing meat with a deeper red colour than crossbreeds.

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).

Carcass and meat quality in “iron age” pigs

1990 ◽  
Vol 1990 ◽  
pp. 74-74
Author(s):  
J.D. Wood ◽  
G.R. Nute
Keyword(s):  
Meat Quality ◽  
Iron Age ◽  
Live Weight ◽  
High Energy ◽  
Carcass Composition ◽  
Large White ◽  
Wild Pigs ◽  
Energy Demands ◽  
Pelleted Diet ◽  
Wild Pig

There is anecdotal evidence that the meat of wild pigs is particularly tasty and their carcasses are lean. However it may be that the nature of the wild existence - high energy demands, low energy diet, unusual ingredients eg acorns and plant roots - is important in conferring these qualities. This Study was done to determine whether semi-wild pigs - the so called “Iron Age” breed - are different from typical modern white pigs (Large Whites) when both are reared on ‘modern’ commercial diets. Tests on carcass composition and meat quality were therefore made.“Iron Age” pigs (IAP) were formed at the Cotswold Farm Park by crossing the European Wild Pig with the Tamworth. Three litters were obtained from 2 sires and 1 female and the progeny reared from about 20 kg on a pelleted diet (13.0 MJDE/kg) fed ad libitum. Slaughter was at approximately 60 kg live weight for the 18 IAP and 6 Large White (LW) pigs (balanced for sex) used in the tasting tests and between 10 and 240 kg for the dissected animals (250 LW, 19 IAP) - these data were then corrected to 65 kg live weight. The LW pigs were from several litters reared on the Institute farm.

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