1
|
Olschewsky A, Krieger M, Hoischen-Taubner S, Mörlein D, Klingel S, Thaller G, Hinrichs D. Performance, carcass quality and meat quality of the endangered German Angler Saddleback pig. PLoS One 2024; 19:e0300361. [PMID: 38687801 PMCID: PMC11060548 DOI: 10.1371/journal.pone.0300361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 02/23/2024] [Indexed: 05/02/2024] Open
Abstract
The Angler Saddleback pig is an endangered local breed originating from Germany. The breed is said to have low demands in terms of husbandry and feeding, and an excellent meat quality. To date, there is a lack of more recent scientific investigations of the breed. Therefore, 58 Angler Saddleback pigs were fattened in two consecutive trials whereby performance, carcass quality and meat quality were assessed. At an average age of 324 days, the pigs reached an average final live weight of 143 kg, an intramuscular fat (IMF) content of 2.6%, a lean meat percentage of 47% and a backfat thickness of 38 mm. A significant influence of the independent variables "breeder" and "age at the end of fattening" on the majority of target variables was found. Furthermore, IMF as well as pH value 45 minutes post mortem was significantly influenced by sex. These results give a current overview of the phenotypic characteristics of this endangered breed. It is shown that the slower growing Angler Saddleback breed may need alternative marketing concepts for its meat and meat products. Additionally, further research is necessary to clarify the reasons for the high phenotypic variation within this breed.
Collapse
Affiliation(s)
- Anna Olschewsky
- Animal Breeding Section, Faculty of Organic Agricultural Sciences, University of Kassel, Witzenhausen, Germany
| | - Margret Krieger
- Department of Animal Nutrition and Animal Health, Faculty of Organic Agricultural Sciences, University of Kassel, Witzenhausen, Germany
| | - Susanne Hoischen-Taubner
- Department of Animal Nutrition and Animal Health, Faculty of Organic Agricultural Sciences, University of Kassel, Witzenhausen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Göttingen, Germany
| | - Stefanie Klingel
- Center for Rare and Endangered Domestic Animals, Warder, Germany
| | - Georg Thaller
- Institute of Animal Breeding and Husbandry, University of Kiel, Kiel, Germany
| | - Dirk Hinrichs
- Animal Breeding Section, Faculty of Organic Agricultural Sciences, University of Kassel, Witzenhausen, Germany
| |
Collapse
|
2
|
Razmaitė V, Šveistienė R, Šiukščius A. Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies. Foods 2024; 13:798. [PMID: 38472911 DOI: 10.3390/foods13050798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/01/2024] [Accepted: 03/02/2024] [Indexed: 03/14/2024] Open
Abstract
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95-100 kg. After 24 h of slaughter, carcasses were evaluated and sampled for the analysis of meat quality traits of loins and consumer evaluation of cooked loins and baked bellies. The pigs of both Lithuanian breeds had higher backfat thickness and depth of underbelly but lower loin area compared with hybrids. However, more fatty local breeds had higher intramuscular fat content but lower cholesterol content than hybrids. The loins from local pigs displayed higher pH and colour with lower lightness and yellowness but higher redness and also lower cooking loss, shear force and hardness than conventional hybrids. Pork from lean hybrids had a higher proportion of polyunsaturated fatty acids and more favourable lipid quality indices such as atherogenic (AI) and thrombogenic (TI) indices and the hypocholesterolemic/hypercholesterolemic (h/H) ratio; however, the peroxidisability index (PI) and iodine value (IV) were less favourable compared with local pigs. Consumers evaluated cooked loins and baked bellies. The loins from local breeds scored higher in juiciness, taste and overall acceptability compared with conventional hybrids. However, a higher overall acceptability was observed for the lean bellies of hybrids. The results can be used to increase pork consumption choices.
Collapse
Affiliation(s)
- Violeta Razmaitė
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, Lithuania
| | - Rūta Šveistienė
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, Lithuania
| | - Artūras Šiukščius
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, Lithuania
| |
Collapse
|
3
|
Botelho-Fontela S, Paixão G, Pereira-Pinto R, Vaz-Velho M, Pires MA, Payan-Carreira R, Patarata L, Lorenzo JM, Silva A, Esteves A. The effects of different immunocastration protocols on meat quality traits and boar taint compounds in male Bísaro pigs. Theriogenology 2024; 214:89-97. [PMID: 37862942 DOI: 10.1016/j.theriogenology.2023.10.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/18/2023] [Accepted: 10/13/2023] [Indexed: 10/22/2023]
Abstract
Immunocastration can be an alternative to surgical castration in Bísaro pigs when there is a need to keep animals on the farm until at least 8 months old. As an autochthonous breed, some particularities must be addressed when doing immunocastration, for which 3 different protocols were tested and two control groups were made with surgically castrated males (SC) and boars (Bo). Two protocols were made in prepubertal pigs, with two (E2) and three inoculations (L3) in the first cycle, and another in adults (A2) with only two inoculations. Physicochemical parameters and boar taint compounds quantification and sensory analysis of the meat from the studied pigs were assessed. Immunocastration provided intermediate values between surgically castrated pigs and entire males, with low levels of boar taint compounds. The L3 group provided closer results to SC, which was also corroborated by the sensory analysis. Although the other two protocols had no significant differences with Bo, there was a positive tendency towards them. As is, the L3 protocol was promising as a good alternative to surgical castration, maintaining the characteristic attributes of the Bísaro pig meat.
Collapse
Affiliation(s)
- Sofia Botelho-Fontela
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, Universidade de Trás-os-Montes e Alto Douro, 5000-801, Vila Real, Portugal.
| | - Gustavo Paixão
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, Universidade de Trás-os-Montes e Alto Douro, 5000-801, Vila Real, Portugal.
| | - Ricardo Pereira-Pinto
- CISAS - Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347, Viana do Castelo, Portugal.
| | - Manuela Vaz-Velho
- CISAS - Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347, Viana do Castelo, Portugal.
| | - Maria A Pires
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, Universidade de Trás-os-Montes e Alto Douro, 5000-801, Vila Real, Portugal.
| | - Rita Payan-Carreira
- CHRC - Comprehensive Health Research Centre & Department de Medicina Veterinária, Universidade de Évora, Pólo da Mitra, 7002, Évora, Portugal.
| | - Luís Patarata
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, Universidade de Trás-os-Montes e Alto Douro, 5000-801, Vila Real, Portugal.
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia 4, 32900, San Cibrao das Viñas, Spain.
| | - António Silva
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, Universidade de Trás-os-Montes e Alto Douro, 5000-801, Vila Real, Portugal.
| | - Alexandra Esteves
- Animal and Veterinary Research Centre (CECAV), AL4AnimalS, Universidade de Trás-os-Montes e Alto Douro, 5000-801, Vila Real, Portugal.
| |
Collapse
|
4
|
Gagaoua M, Suman SP, Purslow PP, Lebret B. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms. Meat Sci 2023; 206:109340. [PMID: 37708621 DOI: 10.1016/j.meatsci.2023.109340] [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: 06/10/2023] [Revised: 08/14/2023] [Accepted: 09/06/2023] [Indexed: 09/16/2023]
Abstract
The color of fresh pork is a crucial quality attribute that significantly influences consumer perception and purchase decisions. This review first explores consumer expectations and discrimination regarding pork color, as well as an overview of the underlying factors that, from farm-to-fork, contribute to its variation. Understanding the husbandry factors, peri- and post-mortem factors and consumer preferences is essential for the pork industry to meet market demands effectively. This review then delves into current knowledge of pork myoglobin chemistry, its modifications and pork discoloration. Pork myoglobin, which has certain peculiarities comparted to other meat species, plays a weak role in determining pork color, and a thorough understanding of the biochemical changes it undergoes is crucial to understand and improve color stability. Furthermore, the growing role of proteomics as a high-throughput approach and its application as a powerful research tool in meat research, mainly to decipher the biochemical mechanisms involved in pork color determination and identify protein biomarkers, are highlighted. Based on an integrative muscle biology approach, the available proteomics studies on pork color have enabled us to provide the first repertoire of pork color biomarkers, to shortlist and propose a list of proteins for evaluation, and to provide valuable insights into the interconnected biochemical processes implicated in pork color determination. By highlighting the contributions of proteomics in elucidating the biochemical mechanisms underlying pork color determination, the knowledge gained hold significant potential for the pork industry to effectively meet market demands, enhance product quality, and ensure consistent and appealing pork color.
Collapse
Affiliation(s)
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | | | | |
Collapse
|
5
|
Martins JM, Charneca R, Garrido N, Albuquerque A, Jerónimo E, Guerreiro O, Lage P, Marmelo C, Costa F, Ramos A, Martin L. Influence of Sex on Meat and Fat Quality from Heavy Alentejano Pigs Finished Outdoors on Commercial and High Fiber Diets. Animals (Basel) 2023; 13:3099. [PMID: 37835705 PMCID: PMC10571643 DOI: 10.3390/ani13193099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/25/2023] [Accepted: 10/02/2023] [Indexed: 10/15/2023] Open
Abstract
This work aimed to examine the effects of sex on meat and fat quality traits from thirty Portuguese Alentejano (AL) pigs reared in outdoor conditions. These pigs were divided into three groups and fed ad libitum. From ~40 to 130 kg LW, castrated (C group) and intact animals (I and IExp) consumed commercial diets. Until slaughter (~160 kg), C and I pigs remained on commercial diets, and IExp changed to a more sustainable experimental diet with locally produced pulses and byproducts. Samples were collected from the Longissimus lumborum (LL), Psoas major (PM), and dorsal subcutaneous fat (DSF). At ~160 kg, the PM muscle of intact pigs presented lower intramuscular fat content than that of C pigs, while total collagen was higher. Additionally, PM myoglobin was lower and lightness (L*) was higher in intact pigs. Regarding DSF, moisture and total protein contents were higher and total lipids were lower in intact than in castrated pigs, while color parameters were not significantly different. Finally, antioxidant capacity measured in the LL muscle showed an overall lower value in intact pigs. However, lipid oxidation values were not significantly different between the experimental groups and only increased with storage time. Outdoor-reared intact AL pigs produced leaner and less saturated pork and fat compared to castrated ones. Despite the lower antioxidant activity observed in the LL muscles of intact pigs, the lipid oxidative stability of cooked meat was not different among the experimental groups.
Collapse
Affiliation(s)
- José Manuel Martins
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Rui Charneca
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Nicolás Garrido
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - André Albuquerque
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Eliana Jerónimo
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja, 7801-908 Beja, Portugal; (E.J.); (O.G.); (P.L.)
- MED & CHANGE, Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal
| | - Olinda Guerreiro
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja, 7801-908 Beja, Portugal; (E.J.); (O.G.); (P.L.)
- MED & CHANGE, Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal
| | - Patrícia Lage
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja, 7801-908 Beja, Portugal; (E.J.); (O.G.); (P.L.)
- MED & CHANGE, Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal
| | - Carla Marmelo
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Departamento de Zootecnia, ECT—Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (R.C.); (N.G.); (A.A.); (C.M.)
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Filipa Costa
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
| | - Amélia Ramos
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
- Departamento de Ciências Agrárias e Tecnologias, Escola Superior Agrária de Coimbra, 3045-601 Coimbra, Portugal
| | - Luísa Martin
- ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba Dão, Portugal; (F.C.); (A.R.); (L.M.)
- Departamento de Ciências Agrárias e Tecnologias, Escola Superior Agrária de Coimbra, 3045-601 Coimbra, Portugal
| |
Collapse
|
6
|
Botelho-Fontela S, Paixão G, Pereira-Pinto R, Vaz-Velho M, Pires MDA, Payan-Carreira R, Patarata L, Lorenzo J, Silva A, Esteves A. Effect of Immunocastration on Culled Sows-A Preliminary Study on Reproductive Tract, Carcass Traits, and Meat Quality. Vet Sci 2023; 10:600. [PMID: 37888552 PMCID: PMC10610668 DOI: 10.3390/vetsci10100600] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/25/2023] [Accepted: 09/29/2023] [Indexed: 10/28/2023] Open
Abstract
The Bísaro pig is a Portuguese autochthonous breed greatly appreciated for its meat quality and is mainly reared outdoors. Immunocastration could be a solution to avoid undesirable pregnancies and boar taint in cull sows. The present study tested three immunocastration protocols (with Improvac®) according to their reproductive cycle. The first inoculation was performed two weeks after farrowing (IM1, n = 5), at the beginning of estrus (IM2, n = 5), and one week after the end of estrus (IM3, n = 5), followed by a second administration four weeks apart. A control group (C, n = 5) was also included in the same housing conditions. The sample collection included the reproductive tract for morphometric evaluation, neck fat for the quantification of boar taint compounds, and a portion of the Longissimus thoracis et lumborum for meat quality trait assessment. The reproductive tracts from intact sows (C) were significantly heavier compared to the immunocastrated groups (p < 0.05) (1.403 kg C to 0.508 kg IM1, 0.590 kg IM2, and 0.599 kg IM3), suggesting the regression of the reproductive tract to nonstimulated conditions due to immunization against GnRH. The IM1 group exhibited significantly smaller reproductive tract measurements compared to group C for most of the evaluated segments (p < 0.05). No marked differences were observed in the meat quality traits. Therefore, immunocastration can be used in culling sows to avoid ovarian activity, and it is not detrimental to pork quality traits.
Collapse
Affiliation(s)
- Sofia Botelho-Fontela
- Animal and Veterinary Research Centre (CECAV), AL4Animals, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal (L.P.); (A.S.); (A.E.)
| | - Gustavo Paixão
- Animal and Veterinary Research Centre (CECAV), AL4Animals, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal (L.P.); (A.S.); (A.E.)
| | - Ricardo Pereira-Pinto
- CISAS—Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal; (R.P.-P.); (M.V.-V.)
| | - Manuela Vaz-Velho
- CISAS—Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal; (R.P.-P.); (M.V.-V.)
| | - Maria dos Anjos Pires
- Animal and Veterinary Research Centre (CECAV), AL4Animals, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal (L.P.); (A.S.); (A.E.)
| | - Rita Payan-Carreira
- CHRC—Comprehensive Health Research Centre, Department of Veterinary Medicine, University of Évora, Pole at Mitra, 7002-554 Évora, Portugal;
| | - Luís Patarata
- Animal and Veterinary Research Centre (CECAV), AL4Animals, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal (L.P.); (A.S.); (A.E.)
| | - José Lorenzo
- Centro Tecnológico de la Carne de Galicia 4, 32900 San Cibrao das Viñas, Spain;
| | - António Silva
- Animal and Veterinary Research Centre (CECAV), AL4Animals, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal (L.P.); (A.S.); (A.E.)
| | - Alexandra Esteves
- Animal and Veterinary Research Centre (CECAV), AL4Animals, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal (L.P.); (A.S.); (A.E.)
| |
Collapse
|
7
|
Wang Y, Zhang H, Yan E, He L, Guo J, Zhang X, Yin J. Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons. Meat Sci 2023; 198:109117. [PMID: 36689802 DOI: 10.1016/j.meatsci.2023.109117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 01/12/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023]
Abstract
To understand characteristics of carcass traits and meat quality in pig population, 22 indicators of carcass characteristics and meat quality traits were measured on 278 Duroc × Landrace × Yorkshire barrows that were slaughtered in different seasons (spring, summer, autumn and winter). The effects of body weight and season on carcass characteristics and meat quality were analyzed by GLM procedure, followed the Bonferroni multiple test. The phenotypic correlations among those traits were calculated by employing the CORR procedure. In addition, the linear regression equations were constructed by stepwise regression model in REG procedure. The results showed that pigs slaughtered in spring had the heaviest body weight among the four seasons (P < 0.05), pigs slaughtered in summer had the lowest backfat depth and shear force (P < 0.05), and pigs slaughtered in winter had the lowest drip loss (P < 0.05). The results showed more variation in backfat depth, drip loss, intramuscular fat content, and shear force, compared with other indicators across pigs. Body weight had a significant association with loin eye area, average backfat depth and L⁎24 h (P < 0.05). Furthermore, regression equations for drip loss, cooking loss, shear force, and intramuscular fat content were constructed using more accessible indicators. Collectively, this study provided an overall view of carcass and meat quality traits in a commercial pig population in China, and illustrated that season significantly affected carcass characteristics and meat quality traits independently of body weight.
Collapse
Affiliation(s)
- Yubo Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Hailiang Zhang
- Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Enfa Yan
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Linjuan He
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jianxin Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Xin Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jingdong Yin
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
| |
Collapse
|
8
|
Zomeño C, Gispert M, Čandek-Potokar M, Mörlein D, Font-I-Furnols M. A matter of body weight and sex type: Pig carcass chemical composition and pork quality. Meat Sci 2023; 197:109077. [PMID: 36549079 DOI: 10.1016/j.meatsci.2022.109077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 12/01/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
This study compares minced carcass chemical composition and meat quality of castrated (CM), immunocastrated (IM) and entire male (EM), and female (FE) pigs at 70, 100 and 120 kg target body weights (TBW) (n = 80; 20 per sex). Sex affected fat, protein, and moisture content of the minced carcasses. Carcass fatty acid (FA) composition was affected by sex, with higher saturated and monounsaturated FA content in CM than in FE, IM and EM, and higher polyunsaturated FA in CM than in EM, with FE and IM in between. Except for intramuscular fat, which was higher in CM than in FE and EM, no significant differences between sexes were found in meat quality. TBW affected carcass chemical composition and some meat quality traits. An interaction between sex and TBW was found with IM approaching EM or CM depending on TBW.
Collapse
Affiliation(s)
- Cristina Zomeño
- IRTA-Food Quality and Technology Program, Finca Camps i Armet, 17121 Monells, Spain
| | - Marina Gispert
- IRTA-Food Quality and Technology Program, Finca Camps i Armet, 17121 Monells, Spain
| | | | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, D-37077 Göttingen, Germany
| | - Maria Font-I-Furnols
- IRTA-Food Quality and Technology Program, Finca Camps i Armet, 17121 Monells, Spain.
| |
Collapse
|
9
|
Quantification of the Effects of Electrical and CO2 Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis. Animals (Basel) 2022; 12:ani12141811. [PMID: 35883358 PMCID: PMC9312002 DOI: 10.3390/ani12141811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/08/2022] [Accepted: 07/13/2022] [Indexed: 11/16/2022] Open
Abstract
Stunning is a statutory pre-slaughter process that may affect the quality of pork. The objective of this study was quantification of the effects of stunning (ES vs. CO2 stunning) on selected quality attributes of pork, using a meta-analytical approach. Data from 18 publications with 46 individual experiments were combined using a random-effect model to estimate the effect size of stunning on the initial and ultimate pH (pH1, pHu); drip loss (DL); colour (lightness—L*, redness—a*, yellowness—b*); and tenderness (expressed as Warner–Bratzler shear force, WBSF) of pork. In overall, loins from ES showed significantly lower pH1 (by 0.08 units); greater DL (by 0.68 p.p.); higher L* (by 1.29 units); and a* (by 0.80 units) as they compared to those from CO2 stunning. In subgroups, a greater-than-overall negative change in pH1, pHu, DL, L* and a* was detected with the application of the head-to-back (HB) stunning method. Additionally, alterations in DL and L* may be magnified with the application of conventional chilling (Conv.) to ES pigs. There was no effect of stunning on WBSF but, due to a low number of research in the database, the reliability of these results may be misleading. These results provide evidence that the differences between these two stunning methods in DL and L* may be diminished by the application of the head-only (HO) or head-to-body (HBO) method, followed by the fast chilling of carcasses.
Collapse
|
10
|
Lebret B, Čandek-Potokar M. Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat. Animal 2021; 16 Suppl 1:100402. [PMID: 34836808 DOI: 10.1016/j.animal.2021.100402] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 10/06/2021] [Accepted: 10/07/2021] [Indexed: 11/28/2022] Open
Abstract
This work considers all factors along the production chain from farm to fork influencing the quality of fresh pork and processed products. Pork quality is multidimensional and comprises various attributes: commercial value of carcasses, meat organoleptic, nutritional, technological (i.e. suitability for processing and storage) properties, convenience, and societal image. The latter denotes cultural, ethical (including animal welfare) and environmental dimensions related to pork production, including geographical origin, all of which influence societal perceptions for pork. This review covers the impact of production factors, slaughter methods, carcass processing, and post mortem ageing on fresh meat quality. The impact on pork quality from some of these factors are now well documented and clearly established (e.g. genetics and pork technological attributes; diet and lipid profile; preslaughter and slaughter conditions and pork technological or organoleptic attributes…). Gaps in scientific knowledge are also identified, including the need for a better understanding of regulatory pathways for oxidative stress in vivo and post mortem that can contribute to optimise pork organoleptic and nutritional attributes and its suitability for processing and storage. This review highlights the strong interactions between primary production factors on pork quality attributes. Interactions are particularly marked in alternative production systems, in which synergies between factors can lead to specific quality characteristics that can be used to market pork at a premium as branded products. There are also antagonisms between quality attributes, namely between carcass commercial value and pork technological and organoleptic properties, between nutritional attributes and processing and storage suitability of fat tissues, between societal image and pork technological attributes in outdoor production systems, and between societal image (better welfare) and organoleptic attributes (risk for boar taint) in entire male production. Further research is needed to better understand the effects of some specific production factors and their interactions on quality attributes. A holistic approach with the use of multicriteria analyses can help to work out the trade-offs between pork quality attributes and between stakeholders (farmer, slaughterhouse or processing plant, consumers, citizens …) whose priorities may differ.
Collapse
Affiliation(s)
- B Lebret
- PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
| | - M Čandek-Potokar
- KIS, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
| |
Collapse
|
11
|
Muniz HCM, Lima ESDE, Schneider LI, Klein DR, Rocha LTDA, Nörnberg JL, Quadros ARBDE, Oliveira VDE. Carcass characteristics and meat quality of male pigs submitted to surgical or immunological castration. AN ACAD BRAS CIENC 2021; 93:e20200130. [PMID: 34586317 DOI: 10.1590/0001-3765202120200130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Accepted: 06/26/2020] [Indexed: 11/22/2022] Open
Abstract
The objective of this study was to evaluate carcass characteristics and meat quality of surgically castrated and immunocastrated male pigs. Data were collected from 24 surgically castrated pigs and 24 immunocastrated male entire originating from the commercial line (Agroceres x Topigs), receiving isonutritive diets and were housed in the same experimental shed, slaughtered at 177 days old, with a slaughter weight of 127.8 (± 6.5) and 135.1 (± 7.8) kg, respectively. Carcass and meat quality characteristics such as carcass yield, lean meat yield, fat content, backfat thickness, muscle depth, pH, meat coloring and, drip, thawing and cooking loss, were evaluated. Immunocastrated pigs have heavier carcass, higher meat yield and lower fat thickness when compared to surgically castrated animals. Regarding meat quality, the immunocastrated presented a lighter meat, less reddness and less water holding capacity. In conclusion, this study confirmed that the carcass of male pigs, submitted immunocastration, has lower yield, however, more meat and less fat content, when compared to carcass of male pigs surgically castrated. Meat quality showed peculiar characteristics for immunocastrated pigs, and can be used more for sausage production, since it retains less water and have smaller redness color compared to surgically castrated pigs.
Collapse
Affiliation(s)
- Henrique C M Muniz
- Universidade Federal de Santa Maria, Departamento de Zootecnia, Cidade Universitária, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Eduarda S DE Lima
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Cidade Universitária, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Luciane I Schneider
- Universidade Federal de Santa Maria, Departamento de Zootecnia, Cidade Universitária, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Daniela R Klein
- Universidade Federal de Santa Maria, Departamento de Zootecnia, Cidade Universitária, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Leonardo T DA Rocha
- Universidade Federal de Santa Maria, Departamento de Zootecnia, Cidade Universitária, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - José L Nörnberg
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Cidade Universitária, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Arlei R B DE Quadros
- Universidade Federal de Santa Maria, Departamento de Zootecnia, Cidade Universitária, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Vladimir DE Oliveira
- Universidade Federal de Santa Maria, Departamento de Zootecnia, Cidade Universitária, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| |
Collapse
|
12
|
Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
Collapse
Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
13
|
Aymerich P, Tokach MD, Dritz SS, Gasa J, Coma J, Solà-Oriol D. Lysine requirements of finishing boars and gilts: A meta-analysis. Animal 2021; 15:100218. [PMID: 34029792 DOI: 10.1016/j.animal.2021.100218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 10/21/2022] Open
Abstract
The expected increase in boar (pig entire male) production while societal concerns for castration increase requires good estimations of their nutrient requirements. In this work, a meta-analytical approach was used to overcome the inconsistent results between studies that compared lysine requirements of boars and gilts. For this meta-analysis, data from 14 different studies analysing the effect of increasing dietary lysine on growth performance of finishing pigs, 70-100 kg average body weight, were extracted from 11 publications. Those studies represented 128 different treatments (53 for boars and 75 for gilts). Diets were reformulated based on NRC (2012) ingredient values to calculate standardized ileal digestible lysine to net energy ratio (SID Lys:NE) and daily SID Lys intake using average daily feed intake (ADFI). As expected, no evidence for differences in ADFI (P = 0.303) was observed between boars and gilts. However, boars grew faster (P < 0.001) and had higher gain to feed (G:F; P < 0.001). The divergent effect of SID Lys:NE on average daily gain (ADG) and G:F was analysed in a quadratic polynomial model showing different parameters for each sex (P < 0.001). Although performance between sexes was similar at low SID Lys:NE, differences were greater at higher SID Lys:NE. Furthermore, broken-line linear, broken-line quadratic (BLQ) and quadratic polynomial (QP) models were fitted to each sex to determine SID Lys:NE and SID Lys daily intake requirements to maximize ADG and G:F. Overall, QP models showed the best fit, and reported that to reach maximum ADG 0.88 (95% CI:[0.82-0.94]) or 1.01 (95% CI:[0.91-1.11]) g SID Lys/MJ, NE was required for gilts and boars, respectively. However, boar ADG was best fitted by BLQ using SID Lys daily intake as independent variable, with the requirement for maximum ADG at 24.2 (95% CI:[21.3-27.2]) g SID Lys/day. The three models reported wide confidence intervals for the requirements at maximum performance, and consequently those were overlapped when comparing boars and gilts. Maximum boars' productive performance when dietary lysine was not limiting was 116% of gilts, and at those levels the amount of SID Lys intake required per kg gain was similar between both sexes. Thus, because ADFI and Lys efficiency of gain was similar, the requirement differences were driven by the increased growth rate and gain to feed ratio between boars and gilts. In conclusion, the present study confirmed a greater productive response of boars compared to gilts when increasing dietary lysine.
Collapse
Affiliation(s)
- P Aymerich
- Vall Companys Group, Lleida 25191, Spain; Animal Nutrition and Welfare Service, Department of Animal and Food Sciences, Universitat Autònoma de Barcelona, Bellaterra 08193, Spain.
| | - M D Tokach
- Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506, KS, USA
| | - S S Dritz
- Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan 66506, KS, USA
| | - J Gasa
- Animal Nutrition and Welfare Service, Department of Animal and Food Sciences, Universitat Autònoma de Barcelona, Bellaterra 08193, Spain
| | - J Coma
- Vall Companys Group, Lleida 25191, Spain
| | - D Solà-Oriol
- Animal Nutrition and Welfare Service, Department of Animal and Food Sciences, Universitat Autònoma de Barcelona, Bellaterra 08193, Spain
| |
Collapse
|
14
|
Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen. Animals (Basel) 2021; 11:ani11041103. [PMID: 33921472 PMCID: PMC8069488 DOI: 10.3390/ani11041103] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 04/07/2021] [Accepted: 04/07/2021] [Indexed: 11/24/2022] Open
Abstract
Simple Summary A few highly selected commercial pig breeds have been developed and many different local breeds have been replaced by these modern breeds. With the aim to preserve rare local breeds, the necessity has arisen to find and create the conditions under which local breeds could be more widely used. Therefore, the performance and production qualities of local breeds should be evaluated and highlighted. As the quality of pig production is associated with breeds and effects of other different conditions, the objective of this experiment was to investigate the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. Feed restriction during the finishing phase and gender both affected the growth and fatness of pigs. The breed and gender appeared to have an effect on the parameters of meat quality including fatty acid composition. The breed and gender effects on fatty acid composition showed more favorable lipid indices in relation to healthy nutrition in the ham muscles of Lithuanian White pigs compared with Lithuanian Indigenous Wattle pigs and also in the ham muscle and backfat of females compared with castrated males. Abstract The diversity of breeds is an important factor influencing carcass and meat quality traits that are also associated with other different effects. The objective of this study was to investigate the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. After 60 kg weight, half of the animals from both breeds were fed a restricted diet of approximately 82% of average ad libitum feeding intake, and the other half of pigs were further fed ad libitum to the end of the experiment. Feed restriction during the finishing phase decreased daily gain and weight of pigs at slaughter, and backfat thickness at the tenth rib (p ˂ 0.001, p ˂ 0.01, and p ˂ 0.05, respectively). Lithuanian White pigs demonstrated higher (p ˂ 0.001) growth rate, live body weight at slaughter and carcass weight, and had a higher (p ˂ 0.01) length of carcass and loin area and lower (p ˂ 0.05) backfat thickness at the last rib and at two points at the lumbar area compared with Lithuanian Indigenous Wattle pigs. The semimembranosus muscle of Lithuanian White pigs had relatively (8.1%) lower (p ˂ 0.001) proportions of saturated and 41.2% higher (p ˂ 0.001) proportions of polyunsaturated fatty acids compared with the pigs of the Lithuanian Indigenous Wattle breed, whereas in the longissimus muscle and subcutaneous tissue, the breed only affected the n-6/n-3 ratio (p ˂ 0.01 and p ˂ 0.001, respectively). Gender showed an effect on saturated fatty acids in all the studied tissues, however, the effects on polyunsaturated fatty acids were found in the semimembranosus muscle and subcutaneous tissue (p ˂ 0.05 and p ˂ 0.001) and the effects on monounsaturated fatty acids was found only in the semimembranosus muscle (p ˂ 0.01). These differences in the fatty acid composition of the semimembranosus muscle and subcutaneous tissue of females exhibited more favorable lipid quality indices compared with castrated males (p ˂ 0.001). The semimembranosus muscle of Lithuanian White pigs also showed more favorable lipid quality indices in relation to healthy nutrition compared with Lithuanian Indigenous Wattle pigs (p ˂ 0.001). This study is one of the steps toward the development and utilization of endangered breeds. The obtained information can be used to increase choice in pork production and consumption, and provides new insights for research into the conservation of local breeds.
Collapse
|
15
|
Djurkin Kušec I, Cimerman E, Škrlep M, Karolyi D, Gvozdanović K, Komlenić M, Radišić Ž, Kušec G. Influence of Immunocastration on Slaughter Traits and Boar Taint Compounds in Pigs Originating from Three Different Terminal Sire Lines. Animals (Basel) 2021; 11:ani11010228. [PMID: 33477673 PMCID: PMC7831900 DOI: 10.3390/ani11010228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/13/2021] [Accepted: 01/15/2021] [Indexed: 12/05/2022] Open
Abstract
Simple Summary Due to the negative public opinion and welfare issues related to surgical castration, gradual introduction of alternatives like entire males and immunocastrates is taking place. Despite several economical and welfare advantages that the alternatives offer, numerous issues (i.e., boar taint, meat quality alterations), as well as their interactions with rearing and breeding (genetic) factors remain unanswered. Therefore, the focus of this study was to investigate the possibility of using different commercial sire lines in three male sex categories (entire males, immunocastrates, surgical castrates) and to compare their carcass traits, meat quality and boar taint compounds. A significant effect of terminal sire line and/or male category together with their interaction was observed for most of the investigated carcass and meat quality traits. The observed interaction should be taken into consideration when deciding on the production of a specific male category. Abstract The aim of the research was to investigate the influence of terminal sire line (TSL) and male category (MC) on carcass and meat quality of commercial fatteners. The study was performed on 180 pigs originating from three terminal sire lines: A (Pietrain × Large White), B (pure Pietrain), and C (Pietrain × Duroc × Large White), being assigned to three groups according to MC: immunocastrates (IC, n = 60), surgical castrates (SC, n = 60) and entire males (EM, n = 60). TSL affected most of the carcass and meat quality traits, together with the androstenone concentration. At the same time, MC had a significant effect on fat thickness, ham circumference, drip loss, cooking loss and androstenone and skatole concentrations. A significant interaction effect was observed for carcass length and ham circumference, as well as for most of the measured meat quality traits (except cooking loss, CIE L*, CIE b*, and Warner Bratzler Shear Force (WBSF)). Among the three investigated sire lines, immunocastration was shown to be most beneficial for fatteners sired by the TSL C. However, if deciding to raise EM, fatteners from the TSL B are recommended in terms of carcass and meat quality, although strategies for avoiding boar taint in their carcasses must be taken into consideration.
Collapse
Affiliation(s)
- Ivona Djurkin Kušec
- Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek Vladimira Preloga 1, 31000 Osijek, Croatia; (I.D.K.); (K.G.); (Ž.R.)
| | - Emilija Cimerman
- Directorate for Professional Support to the Development of Agriculture and Fisheries, Ministry of Agriculture, Republic of Croatia, Bani 110, 10000 Zagreb, Croatia;
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova Ulica 17, 1000 Ljubljana, Slovenia;
| | - Danijel Karolyi
- University of Zagreb, Faculty of Agriculture, Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Kristina Gvozdanović
- Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek Vladimira Preloga 1, 31000 Osijek, Croatia; (I.D.K.); (K.G.); (Ž.R.)
| | - Miodrag Komlenić
- Belje Plus d.d., Svetog Ivana Krstitelja 1a, 31326 Darda, Croatia;
| | - Žarko Radišić
- Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek Vladimira Preloga 1, 31000 Osijek, Croatia; (I.D.K.); (K.G.); (Ž.R.)
| | - Goran Kušec
- Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek Vladimira Preloga 1, 31000 Osijek, Croatia; (I.D.K.); (K.G.); (Ž.R.)
- Correspondence: ; Tel.: +385-31-554-866; Fax: +385-31-554-853
| |
Collapse
|
16
|
Poklukar K, Čandek-Potokar M, Vrecl M, Batorek-Lukač N, Fazarinc G, Kress K, Weiler U, Stefanski V, Škrlep M. The effect of immunocastration on adipose tissue deposition and composition in pigs. Animal 2020; 15:100118. [PMID: 33712216 DOI: 10.1016/j.animal.2020.100118] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 10/08/2020] [Accepted: 10/12/2020] [Indexed: 12/29/2022] Open
Abstract
Immunocastrated pigs (IC) exhibit intensive fat deposition after immunisation, but the underlying mechanisms of intensified fat metabolism and deposition are not yet fully understood. Moreover, there is also a lack of comparative studies performed on IC, entire males (EM) and surgical castrates (SC). The main objective of our research was, therefore, to characterise the adipose tissue from the quantitative, histo-morphological and biochemical perspectives in IC 5 weeks after their immunisation in comparison to EM and SC. Immunocastrated pigs had an intermediate position in carcass fatness traits between EM (the leanest) and SC (the fattest). The histo-morphological traits of the subcutaneous adipose tissue of IC were similar to those of SC and differed from those of EM; i.e., they exhibited larger adipocytes in the outer backfat and a larger lobulus surface area in both backfat layers than EM. Intensive fat tissue development in IC was corroborated with higher activities of lipogenic enzymes (i.e., fatty acid synthase, malic enzyme, glucose 6-phosphate dehydrogenase, citrate cleavage enzyme), which was especially pronounced in the subcutaneous adipose tissue of IC (1.5- to 2.7-fold higher activity than in EM or SC). The fatty acid composition of the backfat in IC was similar to that in EM pigs. Both IC and EM exhibited less saturated and more polyunsaturated fatty acids than SC. In contrast, the fatty acid composition of the intramuscular fat of longissimus dorsi muscle in IC pigs was more similar to SC than to EM (higher monounsaturated and lower polyunsaturated fatty acid content in IC and SC than EM). In this study, it was demonstrated that immunocastration notably influenced lipid metabolism. This was shown by increased quantity of lipid depots and with changes in adipose tissue cellularity compared to EM, with changes in the fatty acid composition of the intramuscular fat and enhanced lipogenic activity compared to both EM and SC. These results provide new insights into the specificity of adipose tissue development and deposition in IC compared to EM and SC.
Collapse
Affiliation(s)
- K Poklukar
- Animal Science Department, Agricultural Institute of Slovenia, Hacquetova 17, 1000 Ljubljana, Slovenia
| | - M Čandek-Potokar
- Animal Science Department, Agricultural Institute of Slovenia, Hacquetova 17, 1000 Ljubljana, Slovenia; Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia
| | - M Vrecl
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Gerbičeva 60, 1000 Ljubljana, Slovenia
| | - N Batorek-Lukač
- Animal Science Department, Agricultural Institute of Slovenia, Hacquetova 17, 1000 Ljubljana, Slovenia
| | - G Fazarinc
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Gerbičeva 60, 1000 Ljubljana, Slovenia
| | - K Kress
- Behavioral Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Garbenstr. 17, 70599 Stuttgart, Germany
| | - U Weiler
- Behavioral Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Garbenstr. 17, 70599 Stuttgart, Germany
| | - V Stefanski
- Behavioral Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Garbenstr. 17, 70599 Stuttgart, Germany
| | - M Škrlep
- Animal Science Department, Agricultural Institute of Slovenia, Hacquetova 17, 1000 Ljubljana, Slovenia.
| |
Collapse
|
17
|
Škrlep M, Tomašević I, Mörlein D, Novaković S, Egea M, Garrido MD, Linares MB, Peñaranda I, Aluwé M, Font-i-Furnols M. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations. Animals (Basel) 2020; 10:E1754. [PMID: 32993171 PMCID: PMC7601181 DOI: 10.3390/ani10101754] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/05/2020] [Accepted: 09/09/2020] [Indexed: 01/09/2023] Open
Abstract
Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.
Collapse
Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
| | - Igor Tomašević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.T.); (S.N.)
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany;
| | - Saša Novaković
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.T.); (S.N.)
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - María Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - María Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - Marijke Aluwé
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Scheldeweg 68, 9090 Melle, Belgium;
| | | |
Collapse
|
18
|
Aymerich P, Soldevila C, Bonet J, Farré M, Gasa J, Coma J, Solà-Oriol D. Interrelationships between sex and dietary lysine on growth performance and carcass composition of finishing boars and gilts. Transl Anim Sci 2020; 4:txaa129. [PMID: 32818174 PMCID: PMC7426025 DOI: 10.1093/tas/txaa129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Accepted: 07/13/2020] [Indexed: 01/30/2023] Open
Abstract
The main goals of this study were to determine whether boars and gilts respond differently to the standardized ileal digestible lysine to net energy ratio (SID Lys:NE) and model the response to optimize growth performance. A total of 780 finishing pigs, 390 boars and 390 gilts [Pietrain NN × (Landrace × Large White)], with an initial individual body weight of 70.4 ± 9.2 for boars and 68.7 ± 8.0 kg for gilts, were used in a 41-d dose–response experiment. Pens (13 pigs per pen) were randomly allocated to a dietary treatment (2.64, 3.05, 3.46, 3.86, 4.27 g SID Lys/Mcal NE) by block and sex, with six replicates per treatment and sex. Two isoenergetic diets (2,460 kcal NE/kg), representing the extreme SID Lys:NE, were formulated and then mixed. Pigs were individually weighed at days 0, 22, and 41, when the experiment finished. The differential effect of SID Lys:NE on growth performance and carcass composition between sexes was analyzed with orthogonal polynomial contrasts to compare the linear and quadratic trends in each sex. In addition, broken-line linear (BLL) models to optimize average daily gain (ADG), including average daily feed intake (ADFI) as a covariate, were fitted when possible. As expected, boars had a greater ADG and feed efficiency (G:F; P < 0.001) than gilts, but there was no evidence of differences in ADFI (P = 0.470). Increasing SID Lys:NE had a greater linear impact on boars ADG (P = 0.087), G:F (P = 0.003), and carcass leanness (P = 0.032). In contrast, gilts showed a greater linear increase in SID Lys intake per kg gain (P < 0.001) and feed cost per kg gain (P = 0.005). The best fitting BLL models showed that boars maximized ADG at 3.63 g SID Lys/Mcal NE [95% confidence interval (CI): (3.32 to 3.94)], although another model with a similar fit, compared with the Bayesian information criterion, reported the optimum at 4.01 g SID Lys/Mcal NE [95% CI: (3.60, 4.42)]. The optimum to maximize ADG for gilts was estimated at 3.10 g SID Lys/Mcal NE [95% CI: (2.74, 3.47)]. Thus, the present study confirmed that boars and gilts have a different linear response to SID Lys:NE, explained by the greater protein deposition potential of boars. Likewise, BLL models indicated that boars require a higher SID Lys:NE to maximize ADG from 70 to 89 kg. These results suggest that split feeding of finishing boars and gilts could be beneficial in terms of both performance and cost return.
Collapse
Affiliation(s)
- Pau Aymerich
- Vall Companys Group, Lleida, Spain.,Vall Companys Group, Lleida, Spain
| | | | | | - Mercè Farré
- $Department of Mathematics, Area of Statistics and Operations Research, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Josep Gasa
- Animal Nutrition and Welfare Service, Department of Animal and Food Sciences, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | | | - David Solà-Oriol
- Animal Nutrition and Welfare Service, Department of Animal and Food Sciences, Universitat Autònoma de Barcelona, Bellaterra, Spain
| |
Collapse
|
19
|
Škrlep M, Poklukar K, Kress K, Vrecl M, Fazarinc G, Batorek Lukač N, Weiler U, Stefanski V, Čandek-Potokar M. Effect of immunocastration and housing conditions on pig carcass and meat quality traits. Transl Anim Sci 2020; 4:txaa055. [PMID: 32705051 PMCID: PMC7284115 DOI: 10.1093/tas/txaa055] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Accepted: 05/01/2020] [Indexed: 01/21/2023] Open
Abstract
The present study investigated the effects of immunocastration and housing conditions on carcass, meat, and fat quality traits. Immunocastrates (IC, n = 48), entire (EM, n = 48), and surgical castrates (SC, n = 48) male pigs were reared under three different housing conditions. The conditions were standard (n = 36), enriched (n = 36, twice as much space as standard and additional outdoor access), or standard with repeated social mixing (n = 72). Pigs of the IC group were vaccinated at the age of 12 and 22 wk. The animals were slaughtered in four batches, balanced for sex category and housing, at the age of 27 wk reaching 124.7 ± 1.0 kg. Immunocastration led to increased fat deposition (i.e., thicker subcutaneous fat at different anatomical locations, more leaf fat, fatter belly in IC than EM, P < 0.05) but did not affect muscularity traits. As a result, EM exhibited higher and SC lower (P < 0.05) carcass leanness than IC. Fatty acids composition of either subcutaneous or intramuscular fat (IMF) agreed with general adiposity, that is, IC were intermediate between EM and SC exhibiting the lowest and highest fat saturation (P < 0.05), respectively. Compared to SC, EM exhibited higher (P < 0.05) levels of muscle oxidation and collagen content than SC, with IC taking an intermediate position in the case of the level of peroxidation and collagen content, or closer to SC as regards to oxidation of muscle proteins (i.e., carbonyl groups). Meat quality (including marbling score, cooking loss, subjective color redness, and chroma) of IC was similar to EM, and both differed (P < 0.05) from SC. However, IC and SC had less (P < 0.05) tough meat than EM, consistent with protein oxidation. The effect of housing was less evident. Mixing of pigs resulted in lower (P < 0.05) carcass weight and fatness in all sex categories with lower (P < 0.05) oleic and higher (P < 0.05) arachidonic acid in IMF of EM.
Collapse
Affiliation(s)
- Martin Škrlep
- Animal Production Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia
| | - Klavdija Poklukar
- Animal Production Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia
| | - Kevin Kress
- Department of Behavioural Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Milka Vrecl
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Gregor Fazarinc
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Nina Batorek Lukač
- Animal Production Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia
| | - Ulrike Weiler
- Department of Behavioural Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Volker Stefanski
- Department of Behavioural Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Marjeta Čandek-Potokar
- Animal Production Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia.,Faculty of Agriculture and Life Sciences, University of Maribor, Pivola, Hoče, Slovenia
| |
Collapse
|
20
|
Effects of Housing, Short Distance Transport and Lairage on Meat Quality of Finisher Pigs. Animals (Basel) 2020; 10:ani10050788. [PMID: 32370126 PMCID: PMC7278422 DOI: 10.3390/ani10050788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 11/24/2022] Open
Abstract
Simple Summary Knowledge of stressful stimuli is a fundamental aspect to improve and evaluate animal welfare. Animal stressors vary in function of, for example, housing, climate and handling technique. That is why it is important to investigate animal welfare in different circumstances (e.g., type of housing, climate and region). Belgian pig production is based on the Piétrain breed which is associated with the halothane gene and hence with the genetic susceptibility to stress. In pigs, there is a negative correlation between stress in the last few hours of their life and the final meat quality. In our research we investigated several potential parameters that could influence the meat quality of pork. We can conclude that numerous parameters on farm, during transport and in slaughterhouse influence meat quality. Specifically, reducing lung lesions by vaccination during raising, no mixing of pigs during the transport process, sufficient lairage time and transporting no extreme muscled pigs can improve meat quality. Adequate control and application of guidelines on farm, transport and slaughterhouse level are necessary to improve animal welfare, but also to reduce deterioration of meat quality important for the financial aspect and the appreciation of the consumer. Abstract Transport and associated handling can have adverse effects on pig welfare and meat quality. The purpose of the study was to determine (the variation of) effects of farm management, climate parameters, transport and lairage conditions on the meat quality of fattening pigs, heterozygous for the halothane gene. A total of 4763 fattening pigs were transported from 1 farm to a commercial slaughterhouse (distance 110 km) in 121 transports. From 2404 carcasses, carcass temperature and pH were measured 45 min post-mortem; 48 hours post-mortem pH, electrical conductivity, drip loss and meat color were registered. During the raising period sex, conditions at weaning (purchased or not as piglet, vaccination against mycoplasma) and (type of) pen during fattening (i.e., from about 22 kg to 105 kg) were registered to relate with pork quality. Transport season, weather parameters, regrouping or not during loading, transport combination (truck, trailer and driver), transport compartment and transport conditions (loading density, transport duration and unloading time) were monitored. At the slaughterhouse, duration of lairage and carcass conformation were followed up to examine correlations with meat quality parameters. Effects of farm management, climate parameters during transport, transport and slaughterhouse conditions on pork quality were demonstrated. Specifically, reducing lung lesions by vaccination during raising, no mixing of pigs during the transport process, sufficient lairage time and transporting no extreme muscled pigs can improve meat quality.
Collapse
|
21
|
Aymerich P, Gasa J, Bonet J, Coma J, Solà-Oriol D. The effects of sire line, sex, weight and marketing day on carcass fatness of non-castrated pigs. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.07.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
22
|
Škrlep M, Tomažin U, Lukač NB, Poklukar K, Čandek-Potokar M. Proteomic Profiles of the Longissimus Muscles of Entire Male and Castrated Pigs as Related to Meat Quality. Animals (Basel) 2019; 9:ani9030074. [PMID: 30818748 PMCID: PMC6465998 DOI: 10.3390/ani9030074] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/19/2019] [Accepted: 02/23/2019] [Indexed: 01/21/2023] Open
Abstract
There are indications of reduced meat quality in entire male pigs (EMs) in comparison to surgically castrated pigs (SCs); however, the differences are not strongly confirmed, and the etiology is not clarified. In the present study, samples of the longissimus dorsi, pars lumborum muscle (LL) from EMs (n = 12) and SCs (n = 12) of the same age and weight were evaluated at the physico-chemical and proteomic level. EMs exhibited lower intramuscular fat content, higher collagen content with higher solubility, a higher level of protein carbonyl groups (indicating higher protein oxidation), lower water holding capacity, and tougher meat than SCs. Proteomic analysis revealed differences in heat shock proteins expression, while a greater abundance of several other identified proteins (malate dehydrogenase, Na/K-transporting adenosintriphosphatase (ATP-ase) subunit alpha-1, and blood plasma proteins) indicates that EMs have a more oxidative metabolic profile than that of SCs. More abundant protein fragments (mainly actin and myosin heavy chain) suggest a higher degree of proteolysis in EMs, which was not followed by lower meat toughness.
Collapse
Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Urška Tomažin
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Nina Batorek Lukač
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Klavdija Poklukar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
- University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia.
| |
Collapse
|
23
|
Robbins Y, Park HS, Tennant T, Hanson D, Whitley N, Min B, Oh SH. Meat quality of pork loins from Hereford×Berkshire female and intact male pigs reared in an alternative production system. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1475-1481. [PMID: 30744332 PMCID: PMC6722312 DOI: 10.5713/ajas.18.0670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Accepted: 01/10/2019] [Indexed: 12/02/2022]
Abstract
Objective The objective of the present study was to investigate pork quality from Hereford× Berkshire female and intact male pigs reared outdoors in an alternative production system. Methods Berkshire purebred sows were artificially inseminated, once in the fall and again in the spring of the following year, with semen from Hereford boars and managed free of antibiotics in an outdoor hoop structure until the last month of pregnancy, after which they were moved to a pasture-based unit of 0.8 hectares with individual lots with a farrowing hut, shade, and water ad libitum. Piglets were weaned at 4 weeks of age and housed in a deep-bedded hoop structure, grouped by sex. Animals were harvested at market weight of 125 kg, approximately 200 days of age. Hot carcass weight was collected at the time of the harvest. After 24 hours of refrigeration, carcass characteristics were measured. Longissimus dorsi samples collected from the right side loin. Loins were cut into 2.54-cm thick chops and were used to measure marbling score, color score, drip loss, and ultimate pH. Sensory panel tests were conducted as well at North Carolina State University. For pork characteristics and sensory panel data, trial and sex were included in the statistical model as fixed effects. Hot carcass weight was included in the model as a covariate for backfat thickness. Results Neither the subjective nor the objective color scores displayed any differences between the boars and the gilts. No difference was found for pH and marbling score between trials or sexes. Gilts had a thicker backfat measurement at the last lumbar and a narrower longissimus muscle area measurement when compared to the boars. The only difference in the sensory characteristics was found between the trials for texture and moisture scores. Conclusion Consumers were not able to detect boar taint under the condition of this study, which is that the intact males were reared outdoors. Additional trials would be necessary; however, based on the results of the present study, outdoor rearing can be suggested as a solution to the issue of boar taint.
Collapse
Affiliation(s)
- Yvette Robbins
- Department of Animal Science, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
| | - Hyeon-Suk Park
- Department of Animal Science, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
| | - Travis Tennant
- Department of Agricultural Sciences, West Texas A&M University, Canyon, TX 79016, USA
| | - Dana Hanson
- Department of Food, Bioprocessing, & Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
| | - Niki Whitley
- Department of Agricultural Sciences, Fort Valley State University, Fort Valley, GA 31030, USA
| | - Byungrok Min
- Department of Animal Science, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
| | - Sang-Hyon Oh
- Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Ann, MD 21853, USA
| |
Collapse
|
24
|
Lertpatarakomol R, Chaosap C, Chaweewan K, Sitthigripong R, Limsupavanich R. Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:585-591. [PMID: 30208699 PMCID: PMC6409453 DOI: 10.5713/ajas.18.0279] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Accepted: 08/28/2018] [Indexed: 11/27/2022]
Abstract
Objective This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. Methods Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large White×Landrace pigs sired by Pakchong 5 (LWLRP), and Large White×Landrace pigs sired by Duroc (LWLRD). Each group consisted of eight gilts and eight barrows. At 109-day-raising period, pigs were slaughtered, and carcass characteristics were evaluated. Longissimus thoracis (LT) muscles from left side of carcasses were evaluated for meat quality and chemical composition. Data were analyzed using general linear model procedure, where group, sex, and their interaction were included in the model. Results The PP had greater carcass, total lean, and ham percentages than crossbred pigs (p< 0.05). LWLRP had thicker backfat and more carcass fat percentage than LWLRD (p<0.05). There were no differences (p>0.05) on cutting percentages from tender loin, loin, boston butt, and picnic shoulder among groups. The PP and LWLRP had larger loin eye area (LEA) than LWLRD (p<0.05). Gilts had more loin percentage and lower L* value than barrows (p<0.05). No meat color parameters (L*, a*, and b*) were affected by groups (p>0.05). PP and LWLRP had larger muscle fiber diameters than LWLRD (p<0.05). However, water holding capacity, Warner-Bratzler shear force values, and chemical composition of LT were not affected by group or sex (p>0.05). Conclusion Pakchong 5 purebred has good carcass and lean percentages. Compared to Duroc crossbred pigs, Pakchong 5 crossbreds have similar carcass and lean percentages, larger LEA, and slightly more carcass fat, with comparable meat quality and chemical composition. Pakchong 5 boars are more affordable for very small- to medium-scale pig producers.
Collapse
Affiliation(s)
- Rachakris Lertpatarakomol
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.,Faculty of Veterinary Medicine, Mahanakorn University of Technology, Bangkok 10530, Thailand
| | - Chanporn Chaosap
- Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Kamon Chaweewan
- Bureau of Animal Husbandry and Genetic Improvement, Department of Livestock Development, Bangkok, 10400, Thailand
| | - Ronachai Sitthigripong
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Rutcharin Limsupavanich
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| |
Collapse
|
25
|
Poulsen Nautrup B, Van Vlaenderen I, Aldaz A, Mah C. The effect of immunization against gonadotropin-releasing factor on growth performance, carcass characteristics and boar taint relevant to pig producers and the pork packing industry: A meta-analysis. Res Vet Sci 2018; 119:182-195. [DOI: 10.1016/j.rvsc.2018.06.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 06/05/2018] [Accepted: 06/10/2018] [Indexed: 10/28/2022]
|
26
|
Channon HA, D'Souza DN, Dunshea FR. Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs. Meat Sci 2018; 143:257-267. [PMID: 29857268 DOI: 10.1016/j.meatsci.2018.05.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 05/01/2018] [Accepted: 05/02/2018] [Indexed: 11/26/2022]
Abstract
This study validated the effect of gender (female, immunocastrated male; n = 50), electrical stimulation (none or 150 mA constant current for 30 s at 2 min post-slaughter) and ageing period (2 or 14 d) on the eating quality of pork roast and stir fry sourced from the loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) and steak from the loin only. Moisture infusion was applied to 2 d aged, non-stimulated primals as a positive control treatment. Neither gender nor ageing period influenced (P > 0.05) eating quality. Electrical stimulation and moisture infusion were each effective interventions in improving pork eating quality, but their effects were inconsistent between the five cuts evaluated. No interventions achieved the fail rate target of <10% for quality grade for all cuts, indicating that additional interventions are needed to enable industry to consistently deliver high quality pork.
Collapse
Affiliation(s)
- H A Channon
- Australian Pork Limited, P.O. Box 4746, Kingston 2604, Australia; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - D N D'Souza
- SunPork Solutions, PO Box 5950, Manly, QLD 4179, Australia
| | - F R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, VIC, Australia
| |
Collapse
|
27
|
Channon HA, D'Souza DN, Dunshea FR. Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression. Transl Anim Sci 2017; 1:412-425. [PMID: 32704665 PMCID: PMC7204977 DOI: 10.2527/tas2017.0038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 08/29/2017] [Indexed: 12/23/2022] Open
Abstract
Random effects meta-regression techniques, analyzed using a restricted maximum likelihood (REML) approach, was used to determine the influence of various factors that may be experienced or imposed on pigs, carcases and pork on pork eating quality attributes and shear force of the M. longissimus dorsi (loin). This was done to inform the development of a pathway based eating quality system for pork. Estimated means of explanatory variables were obtained for those pathway factors where sufficient published studies met the criteria for inclusion in the analysis. Due to a lack of data for interactions between factors investigated, only single factors were included as fixed terms in the REML models. This analysis identified that moisture infusion (P < 0.001), ageing for more than 2 d post-slaughter (P = 0.006) and tenderstretching (P = 0.006) each resulted in significant improvements in tenderness. Cooking loins to an endpoint temperature of ≥ 80°C negatively impacted both tenderness (P = 0.022) and juiciness (P < 0.001) scores compared with 70 to 74°C. It was not possible to develop algorithms to reliably estimate the effects of multiple factors on pork eating quality attributes to a cuts-based level due to limited studies reporting data for treatment interactions.
Collapse
Affiliation(s)
- H A Channon
- Australian Pork Limited, P.O. Box 4746, Kingston ACT 2604 Australia.,Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville VIC 3010 Australia
| | - D N D'Souza
- SunPork Solutions, PO Box 5950, Manly QLD 4179 Australia
| | - F R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville VIC 3010 Australia
| |
Collapse
|
28
|
Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs. Meat Sci 2017; 136:104-115. [PMID: 29121524 DOI: 10.1016/j.meatsci.2017.10.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2017] [Revised: 10/21/2017] [Accepted: 10/30/2017] [Indexed: 11/20/2022]
Abstract
This study investigated the effects of ageing period (2 or 7days), endpoint temperature (70 or 75°C), cut type (loin (M. longissimus thoracis et lumborum), silverside (M. biceps femoris), blade (M. triceps brachii) and chuck tender (M. supraspinatus)), cooking method (roast and stir fry (all cuts) and steak (loin only)) on eating quality attributes of pork from entire and immunocastrated male pigs. Higher intramuscular fat levels were found in all cuts from immunocastrated males compared with entire males. Of the seven cut type×cooking method combinations evaluated, shoulder cuts had the lowest fail rate (P<0.001) and loin steak and silverside cuts scored lowest (P<0.001) for tenderness, juiciness, overall liking, quality grade and re-purchase intention. Although no differences in sensory scores due to gender were observed, boar taint was identified in 10% of entire males. Minimising adverse risks in eating quality due to boar taint in males remains a key industry issue to ensure consistent delivery of high quality pork.
Collapse
|
29
|
Channon HA, D'Souza DN, Dunshea FR. Diet composition and slaughter age up to 24weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigs. Meat Sci 2017; 135:94-101. [PMID: 28965019 DOI: 10.1016/j.meatsci.2017.09.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2017] [Revised: 09/03/2017] [Accepted: 09/14/2017] [Indexed: 10/18/2022]
Abstract
Female crossbred pigs were randomly allocated at 16weeks of age to one of three dietary treatments (A: corn and soybean meal; B: wheat and canola meal; C: wheat and sorghum) matched for digestible energy (13.6MJ DE/kg) and total lysine (0.93-0.95%) and fed for 4, 5 or 8weeks, respectively, prior to slaughter. Loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) were obtained from 20 pigs per dietary treatment group and prepared into steaks and roasts, respectively, for consumer evaluation with ageing treatments of 7 and 28days post-slaughter allocated within muscle. Neither dietary treatment/age at slaughter nor ageing treatment influenced sensory traits of either cut. Intramuscular fat levels were also not influenced by dietary treatment. Higher (P<0.001) fail rates for silverside roasts compared with loin steaks indicate that different interventions are needed at a cut level to optimise pork eating quality consistency and consumer expectations.
Collapse
Affiliation(s)
- H A Channon
- Australian Pork Limited, P.O. Box 4746, Kingston ACT 2604, Australia; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville VIC 3010, Australia.
| | - D N D'Souza
- SunPork Solutions, P.O. Box 5950, Manly, QLD 4179, Australia
| | - F R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville VIC 3010, Australia
| |
Collapse
|
30
|
Čandek-Potokar M, Škrlep M, Zamaratskaia G. Immunocastration as Alternative to Surgical Castration in Pigs. Theriogenology 2017. [DOI: 10.5772/intechopen.68650] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
31
|
Channon HA, D'Souza DN, Dunshea FR. Guaranteeing consistently high quality Australian pork: are we any closer? ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an17266] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Considerable investment has been made by the Australian pork industry over several decades, to address key factors that affect pork quality, so as to improve consumer acceptability of pork and pork products. These outcomes have been utilised to inform on-farm quality assurance programs, develop effective solutions to negate boar taint issues associated with the production of entire males, drive continuous improvement in animal management and encourage new technologies to be implemented in both the production and processing sectors of the Australian pork supply chain. Australian Pork Limited’s Strategic Plan 2015–20 is focused on maintaining profitable and sustainable growth in existing markets and developing strong foundations to support new opportunities, both in Australia and internationally. Guaranteeing that pork available for purchase is always consistently high in eating quality will support ongoing consumer demand for pork through increased consumption frequency. However, achieving this on an everyday basis presents industry with significant challenges due to the many complex interactions among the production, processing and post-slaughter factors experienced by pigs, carcasses and pork that can influence final product quality, either singularly or in combination. The present paper describes recent quantitative studies to determine the size and effect of pathway parameters on eating quality attributes of fresh pork and knowledge gaps identified. Outcomes of consumer sensory studies to inform the development of a non-prescriptive cuts-based eating quality system for pork and commercially validate particular pathway interventions are detailed. Through the implementation of validated pathway interventions to optimise pork eating quality, the overall industry objective is to reduce eating quality fail rates of different pork cuts to less than 10%.
Collapse
|
32
|
Bovo S, Mazzoni G, Calò DG, Galimberti G, Fanelli F, Mezzullo M, Schiavo G, Scotti E, Manisi A, Samoré AB, Bertolini F, Trevisi P, Bosi P, Dall'Olio S, Pagotto U, Fontanesi L. Deconstructing the pig sex metabolome: Targeted metabolomics in heavy pigs revealed sexual dimorphisms in plasma biomarkers and metabolic pathways. J Anim Sci 2016; 93:5681-93. [PMID: 26641177 DOI: 10.2527/jas.2015-9528] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Metabolomics has opened new possibilities to investigate metabolic differences among animals. In this study, we applied a targeted metabolomic approach to deconstruct the pig sex metabolome as defined by castrated males and entire gilts. Plasma from 545 performance-tested Italian Large White pigs (172 castrated males and 373 females) sampled at about 160 kg live weight were analyzed for 186 metabolites using the Biocrates AbsoluteIDQ p180 Kit. After filtering, 132 metabolites (20 AA, 11 biogenic amines, 1 hexose, 13 acylcarnitines, 11 sphingomyelins, 67 phosphatidylcholines, and 9 lysophosphatidylcholines) were retained for further analyses. The multivariate approach of the sparse partial least squares discriminant analysis was applied, together with a specifically designed statistical pipeline, that included a permutation test and a 10 cross-fold validation procedure that produced stability and effect size statistics for each metabolite. Using this approach, we identified 85 biomarkers (with metabolites from all analyzed chemical families) that contributed to the differences between the 2 groups of pigs ( < 0.05 at the stability statistic test). All acylcarnitines and almost all biogenic amines were higher in castrated males than in gilts. Metabolites involved in tryptophan catabolism had the largest differences (i.e., delta = 20% for serotonin) between castrated males (higher) and gilts (lower). The level of several AA (Ala, Arg, Gly, His, Lys, Ser, Thr, and Trp) was higher in gilts (delta was from approximately 1.0 to approximately 4.8%) whereas products of AA catabolism (taurine, 2-aminoadipic acid, and methionine sulfoxide) were higher in castrated males (delta was approximately 5.0-6.0%), suggesting a metabolic shift in castrated males toward energy storage and lipid production. Similar general patterns were observed for most sphingomyelins, phosphatidylcholines, and lysophosphatidylcholines. Metabolomic pathway analysis and pathway enrichment identified several differences between the 2 sexes. This metabolomic overview opened new clues on the biochemical mechanisms underlying sexual dimorphism that, on one hand, might explain differences in terms of economic traits between castrated male pigs and entire gilts and, on the other hand, could strengthen the pig as a model to define metabolic mechanisms related to fat deposition.
Collapse
|
33
|
Chen W, Ma X, Lin Y, Xiong Y, Zheng C, Hu Y, Yu D, Jiang Z. Dietary supplementation with a high dose of daidzein enhances the antioxidant capacity in swine muscle but experts pro-oxidant function in liver and fat tissues. J Anim Sci Biotechnol 2016; 7:43. [PMID: 27486514 PMCID: PMC4969673 DOI: 10.1186/s40104-016-0102-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Accepted: 07/16/2016] [Indexed: 01/01/2023] Open
Abstract
Background Although isoflavones are natural dietary antioxidants, they may have toxicological effects. This study aimed to evaluate the redox system in tissues of finishing pigs by supplementation with high dose of daidzein (640 mg/kg). Results The supplementation of high dose of daidzein for 64 d increased the activity of superoxide dismutase and total antioxidant capacity in longissimus muscle but down-regulated the expression of reactive oxygen species (ROS)-producing enzyme NADPH oxidase-2 and cyclooxygenase-2. In contrast, high-level supplementation with daidzein exerted pro-oxidant changes in back fat, abdominal fat, liver, and plasma, as reflected by increased contents of malondialdehyde, a lipid peroxidation product, in these tissues. Furthermore, daidzein supplementation resulted in higher expression of ROS-producing enzymes, including NADPH oxidase-1 and cyclooxygenase-1 in liver, 5-lipoxygenase (5-LOX) in backfat and NADPH oxidase-2 both in abdominal fat and backfat. The supplementation of daidzein did not affect meat quality parameters in longissimus muscle, including marbling score, eye muscle areas, intramuscular fat, shear force, drip loss, pH and meat color. Conclusions This experiment suggests that dietary supplementation of finishing pigs with daidzein at a high dose level improves redox status in muscle but exerts pro-oxidant effect in liver and fat tissues.
Collapse
Affiliation(s)
- Wei Chen
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, People's Republic of China ; The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou, People's Republic of China ; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, People's Republic of China ; Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China ; Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, People's Republic of China ; The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou, People's Republic of China ; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, People's Republic of China ; Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China ; Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China
| | - Yingcai Lin
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, People's Republic of China ; The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou, People's Republic of China ; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, People's Republic of China ; Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China ; Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China
| | - Yunxia Xiong
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, People's Republic of China ; The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou, People's Republic of China ; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, People's Republic of China ; Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China ; Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China
| | - Chuntian Zheng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, People's Republic of China ; The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou, People's Republic of China ; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, People's Republic of China ; Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China ; Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China
| | - Youjun Hu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, People's Republic of China ; The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou, People's Republic of China ; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, People's Republic of China ; Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China ; Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China
| | - Deqian Yu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, People's Republic of China ; The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou, People's Republic of China ; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, People's Republic of China ; Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China ; Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China
| | - Zongyong Jiang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, People's Republic of China ; The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou, People's Republic of China ; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, People's Republic of China ; Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China ; Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, People's Republic of China
| |
Collapse
|
34
|
Channon H, Hamilton A, D'Souza D, Dunshea F. Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods. Meat Sci 2016; 116:58-66. [DOI: 10.1016/j.meatsci.2016.01.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2015] [Revised: 12/16/2015] [Accepted: 01/16/2016] [Indexed: 11/29/2022]
|
35
|
Pietrosemoli S, Moron-Fuenmayor OE, Paez A, Villamide MJ. Effect of including sweet potato (Ipomoea batatas Lam) meal in finishing pig diets on growth performance, carcass traits and pork quality. Anim Sci J 2016; 87:1281-1290. [PMID: 26786836 DOI: 10.1111/asj.12546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 08/10/2015] [Accepted: 08/12/2015] [Indexed: 11/27/2022]
Abstract
The partial replacement of a commercial concentrate at 10-20% and 15-30% (the first percentage of each dietary treatment corresponded to weeks 1-3 and the second to weeks 4-7 of the experiment, respectively) by sweet potato meal (SPM; 70% foliage: 30% roots) was evaluated for growth performance, carcass yield, instrumental and sensory pork quality using 36 commercial crossbred pigs (56.8 ± 1.3 kg initial body weight). Three dietary treatments were compared in a randomized complete block design. Most growth, carcass traits and pork quality variables were not affected by the SPM inclusion. Growth performance averaged 868 g/day and feed efficiency 0.24 kg/kg. However, feed intake increased 2.2% (P = 0.04) in pigs fed the 10-20% SPM diets, in a similar order of magnitude as the decrease in dietary energy. Despite an increase in gastrointestinal tract as a percent of hot carcass weight (+14.7%) (P = 0.03) with SPM inclusion, carcass yield averaged 69.4%. Conversely, decreases in loin yield (-4.2%) (P = 0.05), backfat thickness (-6.0%) (P < 0.01) and pork tenderness (-13%) (P = 0.02) were observed with 15-30% SPM inclusion. Results suggest that up to 20% SPM inclusion is a viable feed strategy for finishing pigs, easily replicable in small farm settings. © 2016 Japanese Society of Animal Science.
Collapse
Affiliation(s)
- Silvana Pietrosemoli
- Departamento de Zootecnia, Facultad de Agronomía, La Universidad del Zulia, Avenida 16 Goajira, Ciudad Universitaria "Dr. Antonio Borjas Romero", Nucleo Agropecuario, Maracaibo, Zulia, Venezuela. .,Department of Animal Science, North Carolina State University, Raleigh, NC, USA.
| | - Oneida Elizabeth Moron-Fuenmayor
- Departamento de Zootecnia, Facultad de Agronomía, La Universidad del Zulia, Avenida 16 Goajira, Ciudad Universitaria "Dr. Antonio Borjas Romero", Nucleo Agropecuario, Maracaibo, Zulia, Venezuela
| | - Angel Paez
- Departamento de Zootecnia, Facultad de Agronomía, La Universidad del Zulia, Avenida 16 Goajira, Ciudad Universitaria "Dr. Antonio Borjas Romero", Nucleo Agropecuario, Maracaibo, Zulia, Venezuela
| | - Maria Jesús Villamide
- Departamento de Producción Agraria, E.T.S. Ingenieros Agrónomos, Universidad Politécnica de Madrid, Madrid, Spain
| |
Collapse
|
36
|
Lowe BK, Overholt MF, Gerlemann GD, Carr SN, Rincker PJ, Schroeder AL, Petry DB, McKeith FK, Allee GL, Dilger AC. Ham and belly processing characteristics of immunological castrated barrows (Improvest) fed ractopamine hydrochloride (Paylean). Meat Sci 2015; 112:103-9. [PMID: 26584399 DOI: 10.1016/j.meatsci.2015.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 10/02/2015] [Accepted: 10/30/2015] [Indexed: 11/30/2022]
Abstract
Effects of sex class (physically castrated, PC or immunologically castrated, IC) and diet (0 or 5mg/kg ractopamine hydrochloride, RAC) on characteristics of ham and bellies were determined from pigs slaughtered in three groups with similar ending live weights. One carcass per pen per marketing group (n=8) was selected to evaluate further processing characteristics. Data were analyzed as a 2×2 factorial design with a split plot in time and fixed effects of sex, diet, marketing group, and their interactions. IC fresh bellies were thinner (P<0.01) and softer (P<0.01) than PC bellies. IC hams and bellies were leaner (P<0.05) than those from PC pigs. RAC feeding did not affect (P>0.05) fresh ham or belly characteristics but decreased (P<0.01) fat in cured PC bellies. Marketing group affected (P<0.05) fresh quality, processing characteristics, and composition of hams and bellies. Immunological castration and RAC produced leaner finished products but did not alter processing yield of hams or bacon.
Collapse
Affiliation(s)
- B K Lowe
- Department of Animal Science, University of Illinois, Urbana, IL 61801, United States
| | - M F Overholt
- Department of Animal Science, University of Illinois, Urbana, IL 61801, United States
| | - G D Gerlemann
- Department of Animal Science, University of Missouri, Columbia, MO 65211, United States
| | - S N Carr
- Elanco Animal Health, Greenfield, IN 46140, United States
| | - P J Rincker
- Elanco Animal Health, Greenfield, IN 46140, United States
| | | | - D B Petry
- Choice Genetics USA, West Des Moines, IA, United States
| | - F K McKeith
- Department of Animal Science, University of Illinois, Urbana, IL 61801, United States
| | - G L Allee
- Department of Animal Science, University of Missouri, Columbia, MO 65211, United States
| | - A C Dilger
- Department of Animal Science, University of Illinois, Urbana, IL 61801, United States.
| |
Collapse
|
37
|
Rossi R, Ratti S, Pastorelli G, Crotti A, Corino C. The effect of dietary vitamin E and verbascoside on meat quality and oxidative stability of Longissimus Dorsi muscle in medium-heavy pigs. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.062] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|