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Ludwiczak A, Kasprowicz-Potocka M, Zaworska-Zakrzewska A, Składanowska-Baryza J, Rodriguez-Estevez V, Sanz-Fernandez S, Diaz-Gaona C, Ferrari P, Pedersen LJ, Couto MYR, Revilla I, Sell-Kubiak E. Husbandry practices associated with extensification in European pig production and their effects on pork quality. Meat Sci 2023; 206:109339. [PMID: 37716226 DOI: 10.1016/j.meatsci.2023.109339] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 07/27/2023] [Accepted: 09/05/2023] [Indexed: 09/18/2023]
Abstract
This review has been developed as part of the mEATquality project with the main objective to examine the types of extensification practices used in European pig husbandry and their effect on intrinsic meat quality. Literature search has resulted in 679 references in total, from which 53 showed a strict compliance with the goals of this review: 1) the use of local European breeds and their crossbreds (22 papers); 2) addition of forage to diet (9 papers); 3) increased space allowance (3 papers); 4) enrichment of environment (19 papers). The evaluation of selected extensification factors showed that not all of them have a clear impact on meat quality, and are often confounded. The most clear differences were observed when comparing autochthonous with commercial breeds, and systems with access to pastures or woodlands vs. indoor housing. Despite many studies focusing on the extensification of husbandry practices, some of the factors cannot be confirmed to have a direct effect on pork intrinsic quality.
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Affiliation(s)
- Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, Suchy Las 62-002, Poland.
| | | | - Anita Zaworska-Zakrzewska
- Department of Animal Nutrition, Poznań University of Life Sciences, Wołyńska 33, Poznań 60-637, Poland.
| | - Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, Suchy Las 62-002, Poland.
| | - Vicente Rodriguez-Estevez
- Department of Animal Production, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Campus de Rabanales, Córdoba 14014, Spain.
| | - Santos Sanz-Fernandez
- Department of Animal Production, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Campus de Rabanales, Córdoba 14014, Spain.
| | - Cipriano Diaz-Gaona
- Department of Animal Production, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Campus de Rabanales, Córdoba 14014, Spain.
| | - Paolo Ferrari
- Research Centre for Animal Production (CRPA), Viale Timavo, 43/2, Reggio Emilia 42121, Italy.
| | - Lene Juul Pedersen
- Department of Animal Science, Aarhus University, Blichers Allé 20, Tjele 8830, Denmark.
| | | | - Isabel Revilla
- Food Technology Area, University of Salamanca, Escuela Politécnica Superior de Zamora, Avda. Requejo 33, Zamora 49022, Spain.
| | - Ewa Sell-Kubiak
- Department of Genetics and Animal Breeding, Poznań University of Life Sciences, Wołyńska 33, Poznań 60-637, Poland.
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Li H, Xu C, Meng F, Yao Z, Fan Z, Yang Y, Meng X, Zhan Y, Sun Y, Ma F, Yang J, Yang M, Yang J, Wu Z, Cai G, Zheng E. Genome-Wide Association Studies for Flesh Color and Intramuscular Fat in (Duroc × Landrace × Large White) Crossbred Commercial Pigs. Genes (Basel) 2022; 13:2131. [PMID: 36421806 PMCID: PMC9690869 DOI: 10.3390/genes13112131] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 11/12/2022] [Accepted: 11/12/2022] [Indexed: 07/30/2023] Open
Abstract
The intuitive impression of pork is extremely important in terms of whether consumers are enthusiastic about purchasing it. Flesh color and intramuscular fat (IMF) are indispensable indicators in meat quality assessment. In this study, we determined the flesh color and intramuscular fat at 45 min and 12 h after slaughter (45 mFC, 45 mIMF, 12 hFC, and 12 hIMF) of 1518 commercial Duroc × Landrace × Large White (DLY) pigs. We performed a single nucleotide polymorphism (SNP) genome-wide association study (GWAS) analysis with 28,066 SNPs. This experiment found that the correlation between 45 mFC and 12 hFC was 0.343. The correlation between 45 mIMF and 12 hIMF was 0.238. The heritability of the traits 45 mFC, 12 hFC, 45 mIMF, and 12 hIMF was 0.112, 0.217, 0.139, and 0.178, respectively, and we identified seven SNPs for flesh color and three SNPs for IMF. Finally, several candidate genes regulating these four traits were identified. Three candidate genes related to flesh color were provided: SNCAIP and PRR16 on SSC2, ST3GAL4 on SSC5, and GALR1 on SSC1. A total of three candidate genes related to intramuscular fat were found, including ABLIM3 on SSC2, DPH5 on SSC4, and DOCK10 on SSC15. Furthermore, GO and KEGG analysis revealed that these genes are involved in the regulation of apoptosis and are implicated in functions such as pigmentation and skeletal muscle metabolism. This study applied GWAS to analyze the scoring results of flesh color and IMF in different time periods, and it further revealed the genetic structure of flesh color and IMF traits, which may provide important genetic loci for the subsequent improvement of pig meat quality traits.
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Affiliation(s)
- Hao Li
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Cineng Xu
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Fanming Meng
- State Key Laboratory of Livestock and Poultry Breeding, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Zekai Yao
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Zhenfei Fan
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Yingshan Yang
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Xianglun Meng
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Yuexin Zhan
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Ying Sun
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Fucai Ma
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Jifei Yang
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Ming Yang
- College of Animal Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Jie Yang
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
| | - Zhenfang Wu
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
- Yunfu Subcenter of Guangdong Laboratory for Lingnan Modern Agriculture, Yunfu 527400, China
| | - Gengyuan Cai
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
| | - Enqin Zheng
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
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Zybert A. The effect of straw based housing on selected quality attributes of pork – a meta-analysis. ROCZNIKI NAUKOWE POLSKIEGO TOWARZYSTWA ZOOTECHNICZNEGO 2021. [DOI: 10.5604/01.3001.0015.2584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
<b>The aim of the research was to estimate the effect of straw-based housing on selected quality attributes of pork, using a meta-analytical approach. Meta-analysis is statistical procedure that combines the results of individual, independent studies into one common treatment effect, called the effect size. Data were extracted from 17 independent studies (20 experiments) and analysed using a random-effect model to estimate the effect of straw-based housing on the pH (initial pH at 45 min post mortem and ultimate pH), drip loss, colour (L*, a*, b*) and Warner-Bratzler shear force of pork loins. The meta-analysis of the available results showed that pigs from straw-based systems may produce pork with a faster early post-mortem pH decline (pH45), higher drip loss, and greater lightness than those reared under barren conditions with concrete (slatted) floors. A subgroup analysis showed that greater space allowance for straw-housed pigs had a greater negative effect on initial pH (pH45), drip loss, and lightness than straw housing with normal/minimal floor space requirements.
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Affiliation(s)
- Andrzej Zybert
- University of Natural Sciences and Humanities, Institute of Animal Science and Fisheries
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A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig population. Meat Sci 2018; 146:160-167. [PMID: 30153624 DOI: 10.1016/j.meatsci.2018.08.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 08/20/2018] [Accepted: 08/20/2018] [Indexed: 11/24/2022]
Abstract
To determine the genetic basis of pork eating quality traits and cooking loss, we herein performed a genome-wide association study (GWAS) for tenderness, juiciness, oiliness, umami, overall liking and cooking loss by using whole genome sequences of heterogeneous stock F6 pigs which were generated by crossing 4 typical western pig breeds (Duroc, Landrace, Large White and Pietrain) and 4 typical Asian pig breeds (Erhualian, Laiwu, Bamaxiang and Tibetan). We identified 50 associated loci (QTLs) and most of them are novel. Seven loci also showed pleiotropic associations with different traits. In addition, we identified multiple promising candidate genes for these traits, including PAK1 and AQP11 for cooking loss, EP300 for tenderness, SDK1 for juiciness, FITM2 and 5-linked MYH genes for oiliness, and TNNI2 and TNNT3 for overall liking. Our results provide not only a better understanding of the genetic basis for meat quality, but also a potential application in future breeding for these complex traits.
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