scholarly journals EFFECT OF TRANSPORT DURATION AND GENDER ON RABBIT CARCASS AND MEAT QUALITY

2010 ◽  
Vol 11 (1) ◽  
Author(s):  
  Trocino A. ◽  
Xiccato G ◽  
Queaque P.I. ◽  
Sartori A.
Keyword(s):  
Meat Quality ◽  
And Gender ◽  
Rabbit Carcass

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

scholarly journals The effect of transport density and gender on skin temperature and carcass and meat quality in pigs

2017 ◽  
pp. 1576-1585
Author(s):  
Thuanny Lúcia Pereira ◽  
Anderson Corassa ◽  
Cláudia Marie Komiyama ◽  
Ana Paula Silva Ton ◽  
Ângelo Polizel Neto ◽  
...  
Keyword(s):  
Skin Temperature ◽  
Meat Quality ◽  
And Gender

Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs

2016 ◽  
Vol 88 (3) ◽  
pp. 500-506 ◽  
Author(s):  
Marija Dokmanovic ◽  
Jelena Ivanovic ◽  
Jelena Janjic ◽  
Marija Boskovic ◽  
Milica Laudanovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Time Behaviour ◽  
And Gender

scholarly journals Influence of rearing system, diet and gender on performance, carcass traits and meat quality of Polish Landrace pigs

animal ◽  
2013 ◽  
Vol 7 (2) ◽  
pp. 341-347 ◽  
Author(s):  
G. Maiorano ◽  
W. Kapelański ◽  
M. Bocian ◽  
R. Pizzuto ◽  
J. Kapelańska
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
And Gender

scholarly journals The effect of transport density and gender on stress indicators and carcass and meat quality in pigs

2015 ◽  
Vol 13 (3) ◽  
pp. e0606 ◽  
Author(s):  
Thuanny L. Pereira ◽  
Anderson Corassa ◽  
Cláudia M. Komiyama ◽  
Cláudio V. Araújo ◽  
Alessandra Kataoka
Keyword(s):  
Lactate Dehydrogenase ◽  
Meat Quality ◽  
Pork Quality ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Blood Components ◽  
Stress Indicators ◽  
Ph Values ◽  
And Gender

<p>A total of 168 finishing pigs were used to investigate the effects of gender (barrows and gilts) and transport densities for slaughter (236, 251, and 275 kg/m²) on stress indicators and carcass and pork quality. The animals transported at 251 kg/m² (T251) presented cortisol values below those at 236 kg/m<sup>2</sup> (T236), but no different from those at 275 kg/m<sup>2</sup> (T275). The lactate dehydrogenase (LDH) values in pigs transported at T236 were the lowest. The blood components did not differ between T236 and T275. The pH values at 45 min (pH<sub>45</sub>) and at 24 h (pH<sub>24</sub>) <em>postmortem </em>were higher for pigs subjected to T236. However, the pH<sub>45 </sub>was higher at T251 than at T275, but pH<sub>24</sub> was lower at T251 than at T275. The lightness values in the muscles of the pigs transported at T236 and T251 were higher than those at T275. Lower drip loss values were observed in the muscle of animals at T251. Carcasses of pigs at T236 contained more 1–5 cm lesions while those at T275 contained more 5–10 cmlesions in sections of loin. No significant effects of gender were found on the stress indicators, blood components, pH<sub>45</sub>, pH<sub>24</sub>, color, drip loss or carcass lesions in general. These results indicate that the pre-slaughter transport of pigs at densities of 251 kg/m² generates less physiological damage and smaller losses on carcass and pork quality irrespective of gender.</p>

scholarly journals Variation in Carcass and Meat Quality by Genetic Group and Gender Interaction in Pigs Produced in Hot Climates

2011 ◽  
Vol 10 (4) ◽  
pp. 449-453 ◽  
Author(s):  
C.V. Palomares- ◽  
C. Perez-Lina ◽  
F. Figueroa-S ◽  
A. Barreras-S ◽  
M.A. Lopez-Soto ◽  
...  
Keyword(s):  
Meat Quality ◽  
Genetic Group ◽  
Gender Interaction ◽  
And Gender

A comparison of steers and heifers of the Charolais and Limousin breed for animal performance, carcass parameters and meat quality

2009 ◽  
Vol 2009 ◽  
pp. 49-49
Author(s):  
F O Lively ◽  
T W J Keady ◽  
B W Moss ◽  
D C Patterson ◽  
A Gordon
Keyword(s):  
Northern Ireland ◽  
Meat Quality ◽  
Animal Performance ◽  
Diverse Range ◽  
Carcass Parameters ◽  
Beef Herd ◽  
And Gender ◽  
The Uk ◽  
Sire Breed

The beef herd in the UK comprises of a diverse range in suckler cow genotypes and terminal sires (Keady et al., 2004a), which results in major variability in the animals presented for slaughter each day. Recent data indicates that Charolais and Limousin progeny account for over 65% of the beef animals slaughtered in Northern Ireland (APHIS, 2008). The objective of this study was to evaluate sire breed (Charolais or Limousin) and gender (steer or heifer) on performance during the finishing period, carcass parameters and meat quality.

The effect of increasing slaughter weight on growth performance of pigs and on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 100-100
Author(s):  
R.N. Weatherup ◽  
V.E. Beattie ◽  
B.W. Moss ◽  
N. Walker
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Live Weight ◽  
Experimental Period ◽  
Cross Sectional ◽  
Slaughter Weight ◽  
Bone Content ◽  
Four Levels ◽  
And Gender ◽  
Quality Assessments

Slaughter weights for pigs in the United Kingdom have traditionally been much lower than in most other European countries and in North America (Ellis and Avery, 1990). The objective of this experiment was to determine the effect of increasing slaughter weight on growth performance of pigs and on meat quality.Ninety-six ¾ LR/LW 50 kg live weight pigs were allocated to a 3 x 4 factorial design with eight replicates. The variables were carcass weight which had four levels, 70, 80, 90 and 100 kg (corresponding live weights 92, 103, 114 and 125 kg) and gender with three levels, boars, castrates and gilts. Pigs were individually penned and offered feed ad libitum (DE 13.9 MJ/kg, lysine 10.5 g/kg). Feed intake and live weight gain was recorded over the experimental period and sample joints from the left L. dorsi muscle were obtained at slaughter. Cross sectional area of L. dorsi muscle and fat, lean and bone content of joint was determined and a number of meat quality assessments performed.

Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

Meat Science ◽  
2009 ◽  
Vol 81 (1) ◽  
pp. 209-217 ◽  
Author(s):  
Verónica Alonso ◽  
María del Mar Campo ◽  
Sonia Español ◽  
Pedro Roncalés ◽  
José Antonio Beltrán
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
And Gender
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