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PubMed1995

Effects of preslaughter muscle exercise on muscle metabolism and meat quality studied in anesthetized pigs of different halothane genotypes.

The influence of preslaughter muscle activity was studied on porcine muscle metabolism and meat quality, whereas other stress factors were minimized. Muscle exercise was stimulated by electrical pulses in anesthetized pigs of different halothane genotypes (NN, Nn, nn). A part of the LM and SM was stimulated during the last 15 min of a 45-min period of anesthesia. The contralateral part of each muscle was taken as a non-stimulated control. Antemortem blood and muscle biopsy samples were taken to study the muscle energy metabolism by measuring different metabolites. The same metabolites and certain meat quality characteristics were determined after slaughter. Stimulated muscle exercise led to lower (P < .01) antemortem glycogen and creatine phosphate concentrations and increased (P < .01) lactate and creatine values in pigs of all halothane genotypes. No difference was seen between the three halothane genotypes in the measured glycogen breakdown just before slaughter. Postmortem glycolysis differed between pigs of different halothane genotypes. This resulted in lower (P < .05) glycogen and creatine phosphate values and higher (P < .05) lactate and creatine concentrations for nn pigs than for NN pigs, with intermediate metabolite concentrations for Nn pigs. Water-holding capacity was lower (P < .05) in exercised muscles of NN and Nn pigs than in the muscles of controls. Meat color was only lighter (P < .05) after muscle stimulation in NN pigs. The exercise did not deteriorate the already light color and lower water-holding capacity in nn pigs. Muscle pH can already be low at slaughter and is not only the result of an increased postmortem glycolysis. Preslaughter muscle exercise is relatively more important in determining meat quality from NN and Nn pigs.

Animals↗
PubMed1995

Beta 2-adrenoceptor densities do not correlate with growth, carcass quality, or meat quality in cattle.

Drugs that activate beta 2-adrenoceptors (beta-agonists) are known to have profound effects on growth, body composition, and meat quality. Physiologically, these adrenoceptors are activated and regulated by the hormone adrenaline. Because the response to a drug or hormone is dependent partly on the density of the tissue receptors, the potential for predicting growth, carcass quality, or meat quality from knowing beta 2-adrenoceptor density in three disparate sample sites in cattle was examined. Cell membrane fragments were prepared using samples of longissimus muscle, semitendinosus muscle, or ear obtained within 30 min of death from 48 steers. Beta 2-Adrenoceptor density (Bmax) was measured in these membrane preparations by saturating them with the radioligand [125I]iodocyanopindolol. There was no correlation between Bmax values measured in ear samples, longissimus muscles, or semitendinosus muscles. Bmax measured in samples of ear did not correlate with any growth or carcass traits, including weight gain, carcass weight, fat depth, or eye muscle area. Bmax measured in longissimus muscle only correlated weakly with meat color, and Bmax measured in semitendinosus muscle only correlated with carcass weight. We conclude that beta 2-adrenoceptor density is not a useful predictor of growth, carcass quality, or meat quality in cattle.

Adrenergic beta-Agonists↗
PubMed1995

Effect of sex class on nutrient content of meat from young goat.

The effect of sex class on proximate composition and cholesterol, vitamin, mineral, and fatty acid content was determined for carcass composite samples of cooked goat meat. Soft tissues (fat and lean) from dissection of one side of seven carcasses each for female, castrate, and intact male Florida native or F1 crosses of Florida natives with Nubian or Spanish goats were ground, formed into patties, and then broiled. Also, a leg slice was removed from the side not used for dissection, broiled, and then sampled for fatty acid determination. Broiled samples from female goats had lower (P = .04) moisture and higher (P = .03) fat and total calories than did samples from castrates and intact males. Sex class had no effect on cholesterol, vitamin, or mineral content of cooked goat meat. Broiled goat leg slices from intact males were lower (P = .005) in percentage of total saturated fatty acids and had a higher (P = .01) unsaturated to saturated fatty acid ratio than samples of broiled leg slices from females or castrates. Broiled goat meat had higher values for calcium, potassium, thiamin, and cholesterol than that reported in USDA Handbook 8 for cooked composite samples of beef or chicken. Also, broiled goat meat had lower total lipid, phosphorus, and vitamin B12 than composite values reported for beef. Other nutrients were similar to those reported for cooked composite samples of beef and chicken.

Animals↗
PubMed1997

Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs.

The frequency of the dominant RN- allele (Rendement Napole) was estimated in purebred Swedish Hampshire pigs (n = 208) by using the estimated glycogen content in the longissimus muscle at slaughter (glycolytic potential; GP). Carriers (n = 177) and noncarriers (n = 31) of the RN- allele were compared with purebred Swedish Yorkshire (Y, n = 208) and Swedish Landrace (L, n = 114) pigs with respect to GP and carcass composition. Technological meat quality was compared between the RN phenotypes from the Hampshire breed and Yorkshire pigs. The distribution of GP deviated from a normal distribution in all three breeds. Hampshire pigs with GP > or = 183 micromol lactate equivalents per gram wet weight were regarded as carriers of the RN- allele (RN-/RN-, or RN-/rn+), and those constituted 85% of all Hampshire pigs evaluated, giving a frequency of .61 for the dominant allele (RN-). The RN- carriers had higher GP than noncarriers, Landrace, and Yorkshire pigs, but noncarriers and Landrace did not differ regarding GP. The two RN phenotypes did not differ in carcass composition, but the carriers were leaner than Landrace and Yorkshire, with larger proportions of meat plus bone in ham and back. Noncarriers and Yorkshire did not differ in leanness, but both these groups were leaner than Landrace. The RN- carriers had lower Napole yield (cured cooked muscle) and higher drip loss than noncarriers and Yorkshire, but in comparison with noncarriers they also had lower shear force values. In conclusion, the frequency of the RN- allele is high in purebred Swedish Hampshire. Most of the effects of the allele on technological meat quality (i.e., ultimate pH, water-holding capacity, and technological yield) found in crossbred pigs seem also to be consistent for purebred pigs. However, the RN- allele exerted less influence on meat content in purebred pigs.

Alleles↗
PubMed1997

Relationships of meat characteristics of two lines of rabbits selected for litter size and growth rate.

We measured meat characteristics of 46 commercial rabbit carcasses from two synthetic breeds selected for litter size or growth rate. Color measurements (CIELAB) were made on several muscle surfaces. Color measured on the muscular aponeurosis indicated a pale carcass at most of the points; Chroma (C*) and hue (H*) varied from 3.71 and 31.1, respectively, for longissimus at the 7th lumbar vertebra to 14.3 for C* of trapezius and 56.1 for H* of biceps femoris. Color of the longissimus cut surfaces differed substantially from the exterior surface color. The 1st lumbar vertebra cut also differed from the 7th lumbar vertebra cut. The pH of the biceps femoris was 5.80 and that of the longissimus was 5.75. Meat fat content of half a carcass was 5.28%. The first four principal components of an analysis with color and pH measurements of the longissimus and biceps femoris and meat fat content explained 68% of the variance. The entire set of variables was well summarized by the lightness (L*) and Chroma of the longissimus muscle exterior surface measured at the 4th lumbar vertebra, longissimus pH, and meat fat content. When the data were projected on the plane defined by the first two principal components, two separate groups of points appeared, corresponding to the animals of each breed.

Animals↗
PubMed1997

Use of chevon in the development of low-fat meat products.

Chevon (goat meat) is a low-fat red meat and thus may be an excellent source of lean in the preparation of low-fat meat products. This paper examines some of the textural, nutrient, and sensory properties of chevon products prepared from whole or comminuted muscle. Chops (2.54 cm thick) from the leg were either broiled at 232 degrees C or microwaved at a power level of 900 W. Results indicated that broiled chevon chops were not significantly different (P > .05) from microwaved chops in dimensional change, cooking yield, and instrumental force need to shear but were darker in color and had a significantly lower fat content than microwaved chops. Chevon patties were prepared from shoulder cuts by either grinding or chopping and cooked by pan-frying, broiling, or baking. Shear values were significantly affected by the method of comminution; grinding yielded patties with lower shear values. Pan-frying produced the highest cooking yields and shear values but the lowest fat content and instrumental lightness color values compared to the other cooking methods. Ground meat patties with an initial fat content between 4.6 and 13.8% were made with chevon and beef. The pan-fried patties made with 60% or more chevon gave higher (P < .05) cooking yields. However, a higher chevon content also resulted in significantly darker patties with higher shear values. Both consumer and trained sensory panels found similar sensory properties in patties having less than 60% chevon and more than 40% beef.

Animals↗
PubMed1998

Different periods of feed restriction before compensatory growth in Belgian Blue bulls: I. animal performance, nitrogen balance, meat characteristics, and fat composition.

Thirty double-muscled Belgian Blue bulls were maintained at a rate of gain of .5 kg/d during four periods of time, 115 (G2), 239 (G3), or 411 (G4) d (low growth period, LGP), before fattening (rapid growth period, RGP). Ten control animals (CG) were fed a diet rich in energy and protein. The G2, G3, and G4 were fed a diet low in energy and protein and the same diet as CG during RGP. Live weight was recorded biweekly, feed intake (FI) daily, and nitrogen balance at three times for each group. At the slaughterhouse, the 7, 8, and 9th ribs were removed to determine carcass composition, meat quality, and meat and fat composition. Compensatory growth reached a maximum 2 mo after refeeding and then decreased rapidly, leading to a sharp increase in the feed conversion ratio. Nitrogen balance was higher in compensating groups ( P < .05). Compensating animals had higher carcass connective and adipose tissue contents (P < .05) but lower meat fat content (P < .05). Cattle exhibiting compensatory growth had higher redness, yellowness, cooking losses, and drip losses, but had lower Warner-Bratzler peak shear force values. The saturated fatty acid content of the fat decreased with the duration of the LGP. During the first 2 mo after refeeding, compensatory growth in double-muscled bulls was ascribed to one or more of the following mechanisms: higher FI, lower maintenance requirements, or better efficiency of lean meat production. Compensatory growth at the expense of higher FI increased peripheral fat but decreased intramuscular fat deposition.

Abattoirs↗
PubMed1998

Effects of regular moving and handling on the behavioral and physiological responses of pigs to preslaughter treatment and consequences for subsequent meat quality.

The effects of regular moving and handling during the finishing period on behavioral and physiological responses of pigs during preslaughter treatment and consequences for meat quality were studied. From the age of 10 wk onward, 144 pigs were housed in groups of four (two gilts and two castrates) and subjected to one of the following treatments. The Environment treatment allowed pigs to move freely for 8 min outside their home pen. Then the pigs were transported in a box for 2 min, and after which they were returned to their home pen. In the Handling treatment, an experimenter remained for 3 min in the pen, and whenever a pig made contact, it was gently stroked. The experimenter then walked for an additional 1 min, without attempting to pat or stroke any pigs but subsequently held each pig in a tight grip for about 5 s. This entire procedure was then repeated. A Control treatment was also included, in which the pigs were subjected to no treatment. The Environment and Handling treatments were applied twice a week at the age of 15, 17, 19, 21, and 23 wk. At 25 wk of age, pigs were transported to the abattoir. They were held unmixed in the truck and in lairage and were manually stunned. The stockmen needed significantly less time to move Environment pigs out of their pen and into the transport box. There were no differences between treatments in salivary cortisol concentrations before or after transport. Environment and Handling pigs had paler meat than Control pigs. Glycogen content at 1 h after death and water-holding capacity were lower in Environment pigs than in Control pigs, but this did not lead to a higher incidence of PSE meat. We conclude that the pigs that had experience with leaving their home pen and some of the transport conditions were much easier to handle at loading. Pigs that are easier to move are less likely to be subjected to rough handling, which implies improved welfare, and the workload for personnel at the time of marketing is reduced. Differences in meat quality due to treatment were slight.

Abattoirs↗
PubMed2000

The impact of gentle contacts on ease of handling, welfare, and growth of calves and on quality of veal meat.

It has been demonstrated previously that regularly stroking and letting calves suck fingers leads to less avoidance and more approach behavior of the calves toward people. To examine whether these positive contacts affect the welfare and productivity of calves and the quality of veal meat we used 22 veal calves housed in individual crates. Half of them received minimal contact with the stockperson (controls), and the other half were given additional gentle contacts around meals, by stroking the calves and allowing them to suck the stockperson's fingers, during the entire fattening period (21 wk). Welfare was assessed through behavioral reactivity (reactions to handling, to surprise stimuli, and to novelty), neuroendocrine responses to stress (cortisol in response to an ACTH challenge, catecholamine-synthesizing enzymes), and health (number of medical treatments, abomasal lesions). Calf productivity was assessed through growth rates and meat quality through glycolytic potential (an estimator of resting glycogen level in muscle), pH, and color. Calves that received gentle contacts were less agitated (P < .01) and tended to defecate less (P = .08) when handled in a cart on wheels than the control calves, but no treatment effects were found in reactivity to novelty and surprise stimuli, responses to ACTH, and catecholamine synthetic potential. Calves given gentle contacts had fewer abomasal lesions than controls (0/11 vs 4/11, P = .05). The glycolytic potential of the semimembranosus muscle was higher in calves that received gentle contacts than in controls (172.6 vs 154.1 micromol/g, P < .05), but no treatment effects were observed on meat pH, meat color, or growth rates. It is concluded that gentling veal calves reduces their reactions to handling. Gentle contacts reduce the reaction to transport shown by differences in glycolytic potential. In addition, the reduction in reactions to handling and the decreased incidence of abomasal lesions can contribute to an improvement of the calves' welfare.

Animal Husbandry↗
PubMed2001

Detection and characterization of quantitative trait loci for meat quality traits in pigs.

In an experimental cross between Meishan and Dutch Large White and Landrace lines, 785 F2 animals with carcass information and their parents were typed for molecular markers covering the entire porcine genome. Linkage was studied between these markers and eight meat quality traits. Quantitative trait locus analyses were performed using interval mapping by regression under two genetic models: 1) the line-cross approach, where the founder lines were assumed to be fixed for different QTL alleles and 2) a half-sib model where a unique allele substitution effect was fitted within each of the 38 half-sib families. The line-cross approach included tests for genomic imprinting and sex-specific QTL effects. In total, three genome-wide significant and 26 suggestive QTL were detected. The significant QTL on chromosomes 3, 4, and 13, affecting meat color, were only detected under the half-sib model. Failure of the line-cross approach to detect the meat color QTL suggests that the founder lines have similar allele frequencies for these QTL. This study provides information on new QTL affecting meat quality traits. It also shows the benefit of analyzing experimental data under different genetic and statistical models.

Alleles↗
PubMed2003

Increased maternal nutrition of sows has no beneficial effects on muscle fiber number or postnatal growth and has no impact on the meat quality of the offspring.

The objective of this study was to examine how increased feed intake of the sow during early to mid-gestation affects sow performance and the muscle fiber number, performance, and technological meat quality of the offspring. Thirty-nine pregnant sows (Landrace x Large White sows mated to Landrace or Large White boars) in their fourth parity were assigned to one of three treatments: 1) the sows were either fed restrictively (control = 15 MJ of NE/d from d 1 to 90, then 24 MJ of NE/d from d 91 to 112, and again 15 MJ of NE/d from d 113 to 115 of gestation); 2) fed ad libitum from d 25 to 50 (A25-50); or 3) ad libitum from d 25 to 70 (A25-70) and as control in the remaining periods. The offspring were weaned at 4 wk of age and had free access to feed from 2 wk of age until slaughter. They were slaughtered litterwise at an average body weight of 104 +/- 14 kg. Estimates for total, primary (P-), and secondary (S-) muscle fiber number; muscle fiber area; and DNA and RNA content were analyzed in semitendinosus muscle (ST) samples from the heaviest, middle, and lightest weight (LW) pigs of each sex within litter selected at slaughter. Technological meat quality traits (pH at 24 h postmortem, drip loss, Minolta color, and pigment) were analyzed in longissimus dorsi muscle. Fiber number, fiber area, and concentrations and content of DNA and RNA of the offspring were not significantly affected by increased maternal nutrition. The ST muscle weight was lower in offspring from A25-50 than control sows (P = 0.019). Average daily gain, carcass weight, and the muscle deposition rate also were numerically lower for A25-50 than control and A25-70 pigs. An interaction between treatment and pig weight was found for muscle deposition rate (P = 0.006), in that LW pigs from treatment A25-50 had a lower deposition rate than LW pigs from control. We found no effect of treatment on the meat quality traits in the offspring. Also, barrows had a higher (P < 0.05) number of P-fibers, higher daily gain, and carcass weight than female pigs. No differences were found on any meat quality traits between sexes. Thus, ad libitum feeding of pregnant sows from d 25 to 50 or d 25 to 70 of gestation did not have any beneficial effect on muscle fiber number and area in the offspring. It seems that maternal ad libitum feeding from d 25 to 50 in gestation had a negative effect on postnatal muscle growth, with especially the LW pigs being affected.

Animal Nutritional Physiological Phenomena↗
PubMed2004

Genetics of osteochondral disease and its relationship with meat quality and quantity, growth, and feed conversion traits in pigs.

The main objective of this research was to estimate heritabilities of seven osteochondrosis (OC) lesions in station-tested pigs and their genetic and phenotypic correlations with four meat quality (MQ) traits, the percentage of premium cuts (PPC), daily weight gain (DWG), and feed conversion ratio (FCR). Observed OC lesions were on the head of humerus (HK), condylus medialis humeri (CMH), condylus lateralis humeri (CLH), radius and ulna proximal (RUP), distal epiphyseal cartilage of ulna (DEU), head of femur (FK), and condylus medialis femoris (CMF). Meat quality traits were i.m. fat (IMF), muscle pH at 1 h after slaughter (pH1), muscle pH at 30 h after slaughter (pH30), and light reflectance on muscle (H30). The data set comprised 2,710 animals, of which 1,291 animals had OC records. All traits were analyzed by multiple-trait linear mixed model, with the animal's genetic and common litter effects as random. Fixed effects in the model varied between traits. Each OC lesion was further analyzed by a univariate generalized linear mixed model or, equivalently, "threshold models," assuming logistic, probit (normal), and Poisson distributions of the underlying "liability" to the disease. For OC lesions, estimates of heritability were low on the original "incidence" scale (0.06 for HK to 0.16 for CLH) and moderate to high on the liability scale (0.08 to 0.42). Genetic correlations (r(g)) between OC lesions and most MQ traits and PPC were generally unfavorable. Significant r(g) were -0.44 for DWG-CMH, 0.31 for DWG-CMF, 0.40 for FCR-HK, 0.21 for PPC-CLH, 0.32 for PPC-RUP, 0.30 for PPC-CMF, -0.54 for pH1-CLH, 0.47 for pH1-DEU, -0.34 for pH30-CMH, 0.58 for pH30-DEU, -0.50 for H30-HK, -0.31 for H30-DEU, and 0.31 for H30-CMF. Genetic susceptibilities to some OC lesions within the front leg were positively related to each other (r(g) range = 0.57 to 0.69), but r(g) between front and hind leg OC lesions were mostly negative (range = -0.21 to -0.40). Estimated h2 was 0.60 for PPC, and ranged from 0.12 to 0.66 for MQ traits, 0.28 for DWG, and 0.42 for FCR. Genetic correlations among meat quality and quantity traits ranged from -0.66 to 0.37. This is the first study to report genetic and phenotypic correlations between OC lesions and several meat quality and quantity traits in pigs. These findings will be useful to pig industry, especially in designing breeding programs for robust pigs.

Aging↗
PubMed2005

Carcass composition, bone mechanical properties, and meat quality traits in relation to growth rate in rabbits.

The objective of this study was to characterize correlated responses in carcass composition, bone mechanical properties, and meat quality indicators to divergent selection for growth rate. Rabbits from low (LOW) or high (HIGH) lines divergently selected over five generations on 63-d BW and a control group (CONT) were used. Rabbits were slaughtered at an average BW of 2,306 +/- 65 g, corresponding to 63, 58, or 52 d of age in LOW (n = 41), CONT (n = 43), and HIGH (n = 44) groups, respectively. Postweaning ADG and G:F increased (P < 0.001) in the order LOW < CONT < HIGH groups. The lengths of the tibia and femur in rabbit legs decreased (P < 0.001) with increasing growth rate. Tibia and femur bone intrinsic stiffness, as assessed by a three-point flexure test, followed the order (P < 0.001) of HIGH < CONT < LOW groups. At the same BW, HIGH rabbits and CONT rabbits showed many similarities for dressing percent, carcass composition, and color and chemical composition of muscles or meat parts. In contrast, carcass yield and the relative proportion of hind part were 3% greater (P < 0.01) in LOW rabbits than in CONT and HIGH rabbits. The meat-to-bone ratio in the hind leg was 11% greater (P < 0.001) in the LOW group compared with the CONT and HIGH groups. Yellow color index and moisture content in LM, a fast-twitch glycolytic muscle, were lower (P < 0.05) in LOW rabbits than in HIGH rabbits, but ultimate pH, WHC, and cooking loss did not differ between the two growth-selected lines. Ultimate pH in semitendinosus, a mixed slow- and fast-twitch oxidoglycolytic muscle, was less (P < 0.001) in HIGH rabbits than in CONT and LOW rabbits. However, lactate dehydrogenase and isocitrate dehydrogenase activities in this muscle (n = 21 per group), assessed at the time of slaughter as markers of glycolytic and oxidative capacities, respectively, did not differ among groups. Growth rate did not modify mean cross-sectional area and type frequency of myofibers in semitendinosus muscle. Finally, Warner-Bratzler shear force and total energy needed to achieve rupture did not differ among groups in semitendinosus muscle (n = 21 per group), whereas they were the least (P < 0.001) in LM (n = 128) from HIGH rabbits. Results from this study indicate that improvement of growth rate by selection has little effect in rabbit carcass and meat quality traits.

Animals↗
PubMed2006

Evaluation of associations between prion haplotypes and growth, carcass, and meat quality traits in a Dorset x Romanov sheep population.

There is concern about potential antagonistic correlated responses due to intensive selection for scrapie-resistant haplotypes of the prion (PRNP) gene in sheep. The objective of the present research was to test for associations of PRNP haplotypes for codons 136, 154, and 171 with growth, carcass, and meat quality traits in an F2 Dorset x Romanov population (n = 415) segregating the 2 callipyge alleles. Haplotypes of the 3 PRNP codons were determined for each sheep, and breed of origin of each gamete was predicted by genotyping 6 microsatellite markers flanking the PRNP locus. Twenty-five growth, carcass, and meat quality traits were evaluated. Data were analyzed using a basic model consisting of fixed effects of year, sex, and callipyge genotype, the random effect of sire, and 7 covariates corresponding to the probability that a lamb inherited a specific PRNP haplotype of either Dorset or Romanov origin. A fixed effect of litter size was added to the model for growth traits. The model for carcass traits contained the linear and quadratic effects of chilled carcass weight and the interactions among callipyge genotype and linear and quadratic terms. For meat quality traits, the model contained chilled carcass weight as a covariate and the interaction between callipyge genotype and chilled carcass weight. A contrast between the resistant ARR haplotype and the average effect of other PRNP haplotypes was tested to investigate the effects of potential selection for ARR within each breed of origin (Dorset, ARR vs. ARQ, VRQ, and AHQ; Romanov, ARR vs. ARQ and VRQ). There was limited evidence that selecting for scrapie resistance would cause correlated responses due to linkage disequilibrium. Associations of only 3 traits with PRNP haplotypes were detected in either breed of origin. In Romanov, the ARR haplotype was associated with longer carcasses (P < 0.013), narrower rumps (P = 0.038), and less marbling (P = 0.022) than the average of ARQ and VRQ haplotypes. No significant contrasts were detected for Dorset. This study is the first to account for breed of origin while investigating haplotype associations in an F2 population. This study provided limited evidence of associations between PRNP haplotypes and growth, carcass, and meat quality traits.

Animals↗
PubMed2006

Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine.

A study was conducted to evaluate differences in meat and eating quality traits between purebred Duroc pigs sired by boars currently available and pigs sired by boars from the mid 1980s. Two lines were developed by randomly allocating littermate and half-sib pairs of females to matings by current time period (CTP) or old time period (OTP) boars. Matings by CTP boars were made using fresh semen, and matings by OTP boars were via frozen semen. All available barrows and randomly selected gilts were sent to a commercial abattoir and used for meat and eating quality evaluation. A total of 178 pigs from 23 CTP sires and 99 pigs from 15 OTP sires, across 2 replications and at a mean live weight of 109 kg, were slaughtered and analyzed. Chemical intramuscular fat percentage was determined by lab analysis of a slice from the LM at the 10th rib. Additional meat and eating quality traits measured on the LM were Minolta reflectance and Hunter L color (24 h); pH (24 h and 7 d); water-holding capacity; subjective visual scores for color, marbling, and firmness (48 h); Instron tenderness; cooking loss; and trained sensory panel evaluations (7 d). Time period differences were assessed by use of a mixed model that included fixed effects of sire time period, replication, sex, contemporary group, and the interaction of sex x time period. The random effect of dam and the random effect of sire nested within time period were also included. Loins from pigs sired by OTP boars had greater intramuscular fat (3.48 vs. 3.09%) and visual marbling scores (3.54 vs. 3.07), required less Instron force (5.31 vs. 5.98 kg) to compress, and had darker visual color scores (4.09 vs. 3.87) compared with loins from pigs sired by CTP boars (P < 0.05). No differences were observed between time periods for Minolta reflectance, Hunter L (24 h), water-holding capacity, pH (24 h and 7 d), or subjective firmness scores. Trained sensory evaluations revealed more pork flavor and less off-flavor (P < 0.05) for OTP-sired pigs; however, no differences in tenderness score, juiciness score, chewiness score, or cooking loss were found between lines. Long-term selection response in carcass composition has been at the expense of meat and eating quality traits.

Adipose Tissue↗
PubMed1980

Gastric release in pigs during intestinal pouch stimulation with meat extract.

In six pigs the gastric concentrations in the pancreaticoduodenal vein were slightly, but significantly, higher than in the carotid artery (p < 0.05). After instillation of meat extract into the duodenal pouches the gastrin concentrations in the pancreaticoduodenal vein increased significantly (p < 0.05), whereas the corresponding arterial concentrations remained almost unchanged. In four pigs the gastrin concentrations remained unchanged in the regional veins and equalled those in the carotid arteries after meat extract installation into jejunal and ileal pouches. Instillation of meat extract into duodenal pouches (three pigs), jejunal pouches (three pigs), and jejunal + ileal pouches (two pigs) caused substantial increase of gastrin concentrations in the regional antral veins (right gastroepiploic veins), whereas no increase was detected after instillation of meat extract into ileal pouches (three pigs). It is concluded that the duodenum in anaesthetized pigs released gastrin, whereas neither the jejunum nor the ileum does. However, an antral release of gastrin may result from duodenal and jejunal protein meal stimulation. The mechanism of this duodeno- and jejuno-antral release is still unknown.

Animals↗
PubMed1984

Determination of nutritional efficiency of selenium contained in processed skipjack meat by comparison with selenite.

The nutritional efficiency of selenium (Se) contained in two kinds of processed fish meat was appraised. Rats were fed on a 20% casein diet deficient in Se (0.046 micrograms/g diet) for 2 weeks, and were then fed on the basal diet supplemented with 0.08 micrograms/g of Se as sodium selenite, boiled meat of skipjack or dried strip of skipjack for an additional 8 days. The Se-supplementation caused a significant increase of the Se concentration and the glutathione peroxidase activity in the rat liver. Although significant differences in hepatic Se levels were not observed among the rats fed on the Se-supplemented diets, the elevation of the hepatic enzyme activities of the rats fed on the skipjack-supplemented diets was only 45 to 53% that of the rats fed on the selenite-supplemented diet. Amounts of excretion of both fecal and urinary Se of the rats fed on the diets supplemented with the skipjacks were higher than those of the selenite-administered rats. These results indicate that the nutritional efficiency of the Se in the skipjack meat is about 50% that of selenite and that unknown factor(s) other than luminal absorption contribute to the low availability of the Se in the skipjack meat.

Animals↗
PubMed2003

[Determination of spiramycin and tilmicosin in meat and fish by LC/MS].

A simple and reliable method using liquid chromatography-electrospray ionization-mass spectrometry (LC/ESI-MS) has been developed for the determination of the macrolide antibiotics spiramycin and tilmicosin in meat and fish. The drugs were extracted from meat and fish with 0.2% metaphosphoric acid-methanol (6:4), and the extracts were cleaned up on an Oasis HLB cartridge (60 mg). Positive ionization produced the molecular related ions, (M + 2H)2+, at m/z 350.2, 422.3 and 435.3 for neospiramycin I, spiramycin I and tilmicosin, respectively. The LC separation was performed on a Capcell Pak MG-C18 column (150 x 2 mm i.d.) with a gradient system of 0.02% formic acid-acetonitrile as the mobile phase at a flow rate of 0.2 mL/min. The molecular-related ions of the drugs were very clear under this condition. The calibration graph for each drug was rectilinear from 0.05 to 5 ng with selected ion monitoring (SIM). The recoveries of the drugs from meat and fish fortified at the level of 0.2 microgram/g was 73.2-89.2%, with high precision. The limits of detection of the drugs in meat and fish were 0.01 microgram/g.

Anti-Bacterial Agents↗