Analysis of variability of plasma leptin and lipids
concentration in relations to glycolytic potential,
intramuscular fat and meat quality in P76 pigs

Przybylski, Wiesław; Gromadzka-Ostrowska, Joanna; Olczak, E.; Jaworska, Danuta; Niemyjski, S.; Santé-Lhoutellier, Véronique

doi:10.22358/jafs/66394/2009

Cited by 6 publications

(4 citation statements)

References 15 publications

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“…In our study significant negative correlations between GP and intramuscular fat were found (r = -0.44*; P <0.05). Przybylski et al (2009) also obtained a similar relationship between IMF and GP (r = -0.35*; P <0.05). In the studies of Larzul et al (1998) genetic correlations between GP and carcass slaughter values were observed.…”

Section: Resultssupporting

confidence: 59%

Characteristic of slaughter value and meat quality of three synthetic pig lines

Przybylski¹,

Jaworska²,

Olczak³

et al. 2010

SA J. An. Sci.

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The aim of the study was to evaluate the quality of meat in different lines of pigs with consideration of the intramuscular fat level of the longissimus muscle. The research was conducted on 60 pigs from three pig lines, P76, Redone and Galia, (20 gilts in each group), slaughtered at ca. 105 kg live weight. The percentage meat in the carcass and hot carcass weight were estimated. Samples were taken from the longissimus muscle. The pH value after 1, 3 and 24 h post mortem, natural drip loss, cooking yield and parameters of meat colour were measured. Furthermore, fat level and glycolytic potential (GP) of the muscle were determined. Intramuscular fat level was determined chemically, and marbling on the basis of sensory evaluation according to a Japanese photographic standard. The results showed significant differences between lines in slaughter value of carcasses and for pH 3 , pH 24 , GP, colour parameters and marbling of raw meat. The P76 line was characterised as the most meaty line with satisfactory meat quality. The Redone line was characterised by meat with the highest intramuscular fat content and marbling.

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Section: Resultssupporting

confidence: 59%

Characteristic of slaughter value and meat quality of three synthetic pig lines

Przybylski¹,

Jaworska²,

Olczak³

et al. 2010

SA J. An. Sci.

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“…PGM was also identified in sarcoplasmic proteome study on beef color stability. The study of Przybylski and others () also showed a significant negative relationship between muscle glycogen level and IMF in more muscled breed. This supports the hypothesis that intensive selection for lean muscle growth induces a shift in muscle metabolism toward a more glycolytic and less oxidative fiber type.…”

Section: Discussionmentioning

confidence: 75%

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

Przybylski

Kaczor

Żelechowska

et al. 2016

Journal of Food Science

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The aim of this research was to correlate the sarcoplasmic protein profile of the natural drip loss of muscle with the technological and sensory quality of pork meat. Material for analysis was taken from 14 PenArLan pigs. Simple analysis of relationships between the test protein and meat quality traits showed that they adopt a range of from -0.58 to 0.72. It has been shown that the significance of glycolysis expressed as level of glycogen and lactic acid may be 86% (coefficient of correlations, C = 0.93), explained by the amount of certain enzymes. The higher relation has been obtained between studied enzymes and value of pH , L and b parameters of raw meat (98%; C = 0.99). By contrast, L and a parameters, sour flavor, and tenderness of grilled meat in 79% can be explained based on the content of the enolase, glyceraldehyde-3-phosphate dehydrogenase, and phosphoglycerate mutase (C = 0.89). The results of the multiple regression showed that amount of lactic acid was related to the quantity of the 3 enzymes: phosphofructokinase, AMP deaminase, phosphorylase b/phosphorylase b kinase (r = 0.88).

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“…In addition, fatteners with higher blood glucose levels also had higher triglycerides levels [27]. On the other hand, Yu et al (2007) and Przybylski et al (2009) observed lower triglyceride levels in pigs with low intramuscular fat content in the longissimus dorsi muscle and vice versa, i.e., pigs with higher triglyceride levels had a higher intramuscular fat level [28,29]. The relationship between blood plasma and muscle levels has been also confirmed by Mortimer and Przybylski (2016) [30].…”

Section: Correlation Of Drip Loss Biochemical Parameters With Meat Qualitymentioning

confidence: 79%

Applications of Biosensors for Meat Quality Evaluations

Sionek

Przybylski

Bańska

et al. 2021

Sensors

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The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the Longissimus muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b*), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (p ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L*, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, p < 0.01).

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Analysis of variability of plasma leptin and lipids concentration in relations to glycolytic potential, intramuscular fat and meat quality in P76 pigs

Cited by 6 publications

References 15 publications

Characteristic of slaughter value and meat quality of three synthetic pig lines

Characteristic of slaughter value and meat quality of three synthetic pig lines

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

Applications of Biosensors for Meat Quality Evaluations

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