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Saikia A, Mejicanos G, Rothy J, Rajendiran E, Yang C, Nyachoti M, Lei H, Bergsma R, Wu Y, Jin S, Rodas-Gonzalez A. Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines. Meat Sci 2024; 210:109423. [PMID: 38218007 DOI: 10.1016/j.meatsci.2023.109423] [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: 03/27/2023] [Revised: 12/24/2023] [Accepted: 12/28/2023] [Indexed: 01/15/2024]
Abstract
This study evaluated carcass attributes, meat and belly qualities in finisher boars (n = 79) selected for feed efficiency (low, intermediate and high) based on estimated breeding value for feed conversion ratio within a Large White dam and sire genetic lines. The sire line had lower trimmed fat proportions and higher lean than the dam line (P < 0.01). Genetic lines expressed slight colour changes and drip losses (P < 0.05), with no differences in pH, marbling and cooking traits (P > 0.05). High-efficient animals presented the highest lean yield (P < 0.01), the lowest trimmed fat proportion (P < 0.01) and no effect on meat and belly quality attributes (P > 0.05) compared with other efficient groups. Interaction between efficiency group and genetic line was only detected for belly weight and thickness (P < 0.01). High-efficient animals offer a greater leanness level, with minimal impact on meat and belly quality traits.
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Affiliation(s)
- A Saikia
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - G Mejicanos
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - J Rothy
- Food Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - E Rajendiran
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - C Yang
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - M Nyachoti
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - H Lei
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Topigs Norsvin Canada Inc., Oak Bluff, MB R4G 0C4, Canada
| | - R Bergsma
- Topigs Norsvin Research Centre, Beuningen, the Netherlands
| | - Y Wu
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - S Jin
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - A Rodas-Gonzalez
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Xu Y, Xiang P, Qiu W, Feng Y, Jin Y, Deng S, Tao N, Jin Y. Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Cetinkaya T, Wijaya W, Altay F, Ceylan Z. Fabrication and characterization of zein nanofibers integrated with gold nanospheres. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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4
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Hasan MM, Sood V, Erkinbaev C, Paliwal J, Suman S, Rodas-Gonzalez A. Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles. Meat Sci 2021; 178:108523. [PMID: 33895432 DOI: 10.1016/j.meatsci.2021.108523] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/08/2021] [Accepted: 04/12/2021] [Indexed: 11/24/2022]
Abstract
The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = -0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.
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Affiliation(s)
- Md Mahmudul Hasan
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Vipasha Sood
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Chyngyz Erkinbaev
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Jitendra Paliwal
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Surendranath Suman
- Animal and Food Sciences, University of Kentucky, Lexington, KY 40546-0215, United States
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Xiang P, Qiu W, Zheng R, Jin Y, Row KH, Jiao Y, Jin Y. Dielectric Properties of Maillard Reaction Solutions Formed Between Different Amino Acids and Glucose Under Microwave Heating. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02629-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Fortunato AR, Monteiro MLG, Costa‐Lima BRC, Cunha LCM, Guedes‐Oliveira JM, Conte‐Junior CA. Effect of Brazilian pepper (
Schinus terebinthifolius
Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14187] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Maria Lúcia Guerra Monteiro
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Bruno Reis Carneiro Costa‐Lima
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Department of Animal and Food Sciences University of Kentucky Lexington Kentucky
| | | | - Juliana Maria Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação, Ciência e Tecnologia da Paraíba João Pessoa Brasil
| | - Carlos Adam Conte‐Junior
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz Rio de Janeiro Brasil
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Monteiro ML, Mársico ET, Rosenthal A, Conte-Junior CA. Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4474-4481. [PMID: 30868583 DOI: 10.1002/jsfa.9685] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 02/28/2019] [Accepted: 03/07/2019] [Indexed: 06/09/2023]
Affiliation(s)
- Maria Lg Monteiro
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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de Souza Lira Santos J, Mársico ET, Lemos M, Cinquini MA, Alves da Silva F, Dutra YB, Franco RM, Conte Junior CA, Monteiro MLG. Effect of the UV-C Radiation on Shelf Life of Vacuum-Packed Refrigerated Pirarucu (Arapaima gigas) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1402840] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Môsar Lemos
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Miguel Antônio Cinquini
- Department of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Flávio Alves da Silva
- Department of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Yasmin Bugini Dutra
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Robson Maia Franco
- Department of Food Microbiology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
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Monteiro MLG, Mársico ET, Canto ACVDCS, Costa-Lima BRCD, Costa MPD, Viana FM, Silva TJPD, Conte-Junior CA. Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets. J Food Sci 2017; 82:1028-1036. [DOI: 10.1111/1750-3841.13685] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 01/12/2017] [Accepted: 02/03/2017] [Indexed: 01/12/2023]
Affiliation(s)
| | - Eliane T. Mársico
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
| | - Anna Carolina V. da C. S. Canto
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY40546 U.S.A
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
| | - Bruno R. C. da Costa-Lima
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY40546 U.S.A
| | - Marion P. da Costa
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
| | - Fernanda M. Viana
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
| | | | - Carlos A. Conte-Junior
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
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Canto AC, Costa-Lima BR, Suman SP, Monteiro MLG, Viana FM, Salim APA, Nair MN, Silva TJ, Conte-Junior CA. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls. Meat Sci 2016; 121:19-26. [DOI: 10.1016/j.meatsci.2016.05.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 05/15/2016] [Accepted: 05/19/2016] [Indexed: 01/30/2023]
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