scholarly journals The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet

2005 ◽  
Vol 19 (2) ◽  
pp. 286-291 ◽  
Author(s):  
Hoi-Yun Kim ◽  
Young-Min Song ◽  
Sang-Keun Jin ◽  
Il-Suk Kim ◽  
Yang-Su Kang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

scholarly journals PSII-22 Comparison of the meat quality traits of crossbred pigs and the Large Black pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 241-242
Author(s):  
Yongjie Wang ◽  
Keshari Thakali ◽  
Sarah Shelby ◽  
Jason Apple ◽  
Yan Huang
Keyword(s):  
Meat Quality ◽  
Genomic Diversity ◽  
Longissimus Dorsi ◽  
Rna Seq ◽  
Longissimus Dorsi Muscle ◽  
A Value ◽  
Dorsi Muscle ◽  
Body Weights ◽  
C Value ◽  
Crossbred Pigs

Abstract The purpose of this study was to compare the meat quality and genomic differences between cross-bred commercial pig (CP) and domestic Large Black pig (BP). Seven cross-bred commercial pigs and eight British Large Black pigs were assigned to CP group and BP group, with initial mean body weights of 18.82±1.412 kg for CP group and 23.31±1.935 kg for BP group, P = 0.061, and fed ad libitum. The final BW of the CP at d101 was similar to the BP (130.0±8.16 kg vs. 121.1±2.80 kg, P = 0.132). However, the BP group took 108 days to reach the final BW. The ADG in the CP was higher than BP (1.102±0.0599 kg vs. 0.905±0.0138 kg, P = 0.003). The hot carcass weight of CP was higher (P < 0.01) than BP, but the backfat of BP was higher (P < 0.01) than CP. The a* value of CP was higher (P < 0.05) than BP, and the c* value of CP was tended to be higher (P < 0.10) than BP. However, the h value of BP was higher (P < 0.05) than CP. The longissimus dorsi muscle fat content of BP was higher (P < 0.05) than CP. For the fatty acid composition, the SFA and MUFA of BP were higher (P < 0.05) than CP, but the PUFA of CP was higher (P < 0.05) than BP. The metmyoglobin content of CP was tended to be higher (P < 0.10) than BP. For the meat metabolism, the oxygen consumption of longissimus dorsi muscle of BP was higher (P < 0.01) than CP. The RNA-Seq data showed that the expression of the genes related to lipid metabolism is higher in BP (fold change > 3, P < 0.05). To conclude, BP has higher meat quality, while CP has its advantages in growth performance. And the differences between these two breeds may due to the genomic diversity.

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.

Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

EFFECTS OF PRERIGOR CHILLING AND FREEZING AND SUBCUTANEOUS FAT COVER UPON THE HISTOLOGICAL AND SHEAR PROPERTIES OF BOVINE LONGISSIMUS DORSI MUSCLE

1982 ◽  
Vol 62 (2) ◽  
pp. 353-361 ◽  
Author(s):  
L. E. JEREMIAH ◽  
A. H. MARTIN
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Textural Properties ◽  
Additional Research ◽  
Longissimus Dorsi ◽  
Shear Properties ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Textural Parameters

A total of 119 bovine carcasses were utilized in three separate but related experiments to evaluate histological and textural parameters of the longissimus dorsi muscle at 45 min postmortem (unchilled), at 90 min postmortem (45 min cooler chill) and after a 24-h chill in a cooler at 2 °C. Samples were also examined after prerigor (90 min postmortem) freezing at −18 °C and subsequent slow thawing (24 h at 2 °C). The composite results of these experiments provide no evidence that conventional chilling of carcasses, with a subcutaneous fat cover of 4.57–19.56 mm at the eleventh thoracic vertebra, produced detrimental effects (P < 0.05) upon certain histological or textural properties of bovine longissimus dorsi muscle. However, prerigor freezing and subsequent thawing produced substantial (P < 0.05) effects on the susceptibility of fibers to fragmentation and incidence of wavy fibers, but did not produce detrimental effects (P > 0.05) on tenderness under the conditions imposed in the present study. The results from the present study also demonstrated that the issues involved in the transition of muscle to meat are far from resolved, and that additional research will be required to document fully the relevance of carcass chilling and meat handling procedures to meat quality. Key words: Beef, histological properties, shear values, prerigor chilling, prerigor freezing, fat cover

The relationships of collagen and ADAMTS2 expressionlevels with meat quality traits in cattle

2016 ◽  
Author(s):  
X. H. Zhang ◽  
H. .Liao ◽  
Y. X. Qi ◽  
Y. Q. Wang ◽  
Y. Z. Pang ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Muscle Development ◽  
Expression Patterns ◽  
Subcutaneous Fat ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Expression Levels ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

Extracellular matrix (ECM) is the major macromolecule in skeletal muscle, and collagen is main component of ECM surrounding muscle fiber and adipocyte, which affect meat quality greatly. The remodeling of ECM is regulated by matrix metalloproteinases, such as ADAMTS2, which is essential for the maturation of triple helical collagen fibrils in body. The expression patterns of COL1A1, COL2A1, COL3A1 and ADAMTS2 in longissimus dorsi muscle were explored by qRT-PCR and results indicated that the expression levels of COL1A1, COL3A1 and ADAMTS2 were significantly higher at 3 and 24 month, while significantly lower at 12 and 30 month. The expression of ADAMTS2 and COL1A1 had significant positive relationships with intramuscular fat content, while expression of COL3A1 had significant positive relationship with shearing force and water holding capacity in cattle. The expression levels of collagen and ADAMTS2 were significantly higher in mesenteric fat, mammary fat pad and subcutaneous fat than in longissimus dorsi muscle, biceps femoris and infraspinitus tissues. The expressions levels of COL1A1, COL3A1 and ADAMTS2 were significantly lower in marbling fat than in other fat tissues. This study indicated that the expression of collagen and ADAMTS2 had important effects on postnatal skeletal muscle development and meat quality.

scholarly journals Identification of eQTLs and sQTLs associated with meat quality in beef

2019 ◽  
Author(s):  
Joel David Leal Gutierrez ◽  
Mauricio A. Elzo ◽  
Raluca G. Mateescu
Keyword(s):  
Meat Quality ◽  
Fixed Effects ◽  
Differential Expression Analysis ◽  
Cytoskeletal Proteins ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Master Regulators ◽  
Longissimus Dorsi Muscle ◽  
Meat Quality Traits ◽  
Dorsi Muscle

Abstract Background: Transcription has a substantial genetic control and genetic dissection of gene expression could help us understand the genetic architecture of complex phenotypes such as meat quality in cattle. The objectives of the present research were: 1) to perform eQTL and sQTL mapping analyses for meat quality traits in longissimus dorsi muscle; 2) to uncover genes whose expression is influenced by local or distant genetic variation; 3) to identify expression and splicing hot spots; and 4) to uncover genomic regions affecting the expression of multiple genes. Results: Eighty steers were selected for phenotyping, genotyping and RNA-seq evaluation. A panel of traits related to meat quality was recorded in longissimus dorsi muscle. Information on 112,042 SNPs and expression data on 8,588 autosomal genes and 87,770 exons from 8,467 genes were included in an expression and splicing quantitative trait loci (QTL) mapping (eQTL and sQTL, respectively). A gene, exon and isoform differential expression analysis previously carried out in this population identified 1,352 genes, referred to as DEG, as explaining part of the variability associated with meat quality traits. The eQTL and sQTL mapping was performed using a linear regression model in the R package Matrix eQTL. Genotype and year of birth were included as fixed effects, and population structure was accounted for by including as a covariate the first PC from a PCA analysis on genotypic data. The identified QTLs were classified as cis or trans using 1 Mb as the maximum distance between the associated SNP and the gene being analyzed. A total of 8,377 eQTLs were identified, including 75.6% trans, 10.4% cis, 12.5% DEG trans and 1.5% DEG cis; while 11,929 sQTLs were uncovered: 66.1% trans, 16.9% DEG trans, 14% cis and 3% DEG cis. Twenty-seven expression master regulators and 13 splicing master regulators were identified and were classified as membrane-associated or cytoskeletal proteins, transcription factors or DNA methylases. These genes could control the expression of other genes through cell signaling or by a direct transcriptional activation/repression mechanism. Conclusion: In the present analysis, we show that eQTL and sQTL mapping makes possible positional identification of gene and isoform expression regulators.

scholarly journals Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

2013 ◽  
Vol 56 (1) ◽  
pp. 315-327
Author(s):  
U. Sen ◽  
M. Kuran ◽  
U. Ensoy
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Breeding Season ◽  
Quality Parameters ◽  
Growth Patterns ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Different Seasons ◽  
Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

scholarly journals Meat Quality and Fatty Acid Profiles of Chinese Ningxiang Pigs Following Supplementation with N-Carbamylglutamate

Animals ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 88 ◽  
Author(s):  
Yueteng Xing ◽  
Xin Wu ◽  
Chunyan Xie ◽  
Dingfu Xiao ◽  
Bin Zhang
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Shear Force ◽  
Control Diet ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Fatty Acid Profiles ◽  
Adipose Tissues ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The present study evaluated the effects of dietary N-carbamylglutamate (NCG) on carcass traits, meat quality, and fatty acid profiles in the longissimus dorsi muscle and adipose tissues of Chinese Ningxiang pigs. A total of 36 castrated female pigs with a similar initial weight (43.21 ± 0.57 kg) were randomly assigned to two treatments (with six pens per treatment and three pigs per pen) and fed either a basal diet or a basal diet supplemented with 0.08% NCG for 56 days. Results showed that dietary NCG reduced shear force (p = 0.004) and increased drip loss (p = 0.044) in longissimus dorsi muscle of Ningxiang pigs. Moreover, increased levels of oleic acid (C18:1n9c) (p = 0.009), paullinic acid (C20:1) (p = 0.004), and α-linolenic acid (C18:3n3) (p < 0.001), while significant reduction in the proportions of arachidonic acid (C20:4n6) (p < 0.001) and polyunsaturated fatty acid (PUFA) (p = 0.017) were observed in the longissimus dorsi muscle of pigs fed NCG when compared with those fed the control diet. As for adipose tissues, the C20:1 (p = 0.045) proportion in dorsal subcutaneous adipose (DSA), as well as the stearic acid (C18:0) (p = 0.018) level in perirenal adipose (PA) were decreased when pigs were fed the NCG diet compared with those of the control diet. In contrast, the margaric acid (C17:0) (p = 0.043) proportion in PA were increased. Moreover, the NCG diet produced PA with a greater proportion of total PUFAs (p = 0.001) (particularly linoleic acid (C18:2n6c) (p = 0.001)) compared with those produced by the control diet. These findings suggest that dietary NCG has beneficial effects by decreasing the shear force and improving the healthfulness of fatty acid profiles, providing a novel strategy for enhancing meat quality of pigs.

scholarly journals Non-inferiority trial of two commercial zilpaterol HCl brands in Bos indicus cattle under humid tropical conditions

2018 ◽  
Vol 5 (2) ◽  
Author(s):  
Agustín Nieto-Carmona ◽  
Jeny Aguilar-Acevedo ◽  
María De la Salud Rubio-Lozano ◽  
Pedro Antonio Alvarado-García ◽  
Graciela Tapia ◽  
...  
Keyword(s):  
Meat Quality ◽  
Bos Indicus ◽  
Quality Parameters ◽  
Control Group ◽  
Meat Production ◽  
Untreated Control Group ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Tropical Conditions ◽  
Reference Preparation

Commercial availability of a generic zilpaterol HCl (ZH) premix preparation for beef cattle in Mexico motivated a non-inferiority trial vs the reference preparation. The trial was conducted on zebu-type cattle (Bos indicus) under humid tropical conditions. Meat production and basic meat quality were assessed for 810 zebu bulls, aged 18-22 months and weighing 430 to 490 kg. Bulls were randomly assigned into one of three groups: ZHg, treated with the generic ZH (Zipamix®) preparation; ZHr, treated with the reference ZH (Zilmax®) preparation, and Cg, the untreated control group. Housing, shade surface, feeding and water availability were highly homogeneous between the animals’ pens. Results for the measured productive and meat quality parameters showed that both ZH-treated groups had higher values than the Cg (P < 0.05), and differences between the ZHg and ZHr groups were not statistically significant, thus fulfilling the criteria of a non-inferior ZH preparation. In this assay, ZH supplementation did not modify the amounts of moisture, fat, protein or ash in the Longissimus dorsi muscle compared with the meat from non-supplemented animals, and the overall meat acceptability was unaffected (P > 0.05).

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