Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high or low energy diets

Arkfeld, E. K.

doi:10.31274/etd-180810-3471

Cited by 5 publications

(8 citation statements)

References 99 publications

(127 reference statements)

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“…This observation is consistent with a previous report of significant negative correlations of lipid content and star probe values when ultimate pH is between 5.5 and 5.8 . However, a review of the literature reveals mixed results regarding the contributions of marbling and lipid content to pork tenderness (Rincker et al, 2008;Arkfeld et al, 2015b).…”

Section: Discussionmentioning

confidence: 99%

Postmortem protein degradation is a key contributor to fresh pork loin tenderness

Carlson¹,

Prusa²,

Fedler³

et al. 2017

Journal of Animal Science

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The objective of this study was to determine factors that influence tenderness independent of variation in pH, color, or marbling. To achieve the objective, 2 sample groups were chosen from a population of 159 pork loins aged 11 to 16 d. Predetermined ranges (ultimate pH, 5.54 to 5.86; marbling score, 1.0 to 3.0; percent total lipid, 1.61 to 3.37%) were defined for inclusion of individual loins in the study. The pork loins with the greatest (n = 12) and least (n = 12) Instron star probe values were assigned to 2 classification groups. The high star probe group had an average star probe that was 2.8 kg greater than the low star probe group (7.75 vs. 4.95 kg). Pork quality and sensory characteristics of pH, subjective and instrumental color values, cook loss, sensory tenderness, chewiness, juiciness, pork flavor, and off flavor were determined on fresh, never frozen pork chops. Lipid content, sarcomere length, myosin heavy-chain profile, and calpain autolysis were determined. Degradation of troponin-T, desmin, filamin, and titin were evaluated on the protein extracts from each sample. Pork loin pH, subjective color scores, Minolta L values, sarcomere length, and myosin heavychain composition were not different across groups. Chops from the low star probe group had a significantly greater marbling score (2.3 vs. 1.9) and lipid content (2.61 vs. 2.23%). Calpain-1 was completely autolyzed in both high and low star probe samples, demonstrating that calpain-1 potentially had been active in all samples. Low star probe whole-muscle protein extracts had more troponin-T (P < 0.01), desmin (P < 0.01), and filamin degradation (P < 0.01) than high star probe samples. Both classification groups showed degradation of titin. Remarkably, some high star probe samples still had observable intact bands of titin on SDS-PAGE gels. These results demonstrate that significant variation in instrumental tenderness is observed within a moderate pH range. Lipid content and proteolysis both appear to contribute to this variation.

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Section: Discussionmentioning

confidence: 99%

Postmortem protein degradation is a key contributor to fresh pork loin tenderness

Carlson¹,

Prusa²,

Fedler³

et al. 2017

Journal of Animal Science

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“…Phenotypic comparisons of growth, feed efficiency and carcass composition performances have already been reported in the literature for pigs fed with diets with different energy and dietary fibre contents (Quiniou and Noblet, 2012;Sevillano et al, 2018). Only few studies reported the effect of high-fibre (HF) diets on meat quality traits (Arkfeld et al, 2015). If feeding pigs with diets containing more dietary fibres generally impacts the phenotypic mean of most production traits, a major concern would be to identify whether a genetic by feed (G × F) interaction exists for those traits.…”

Section: Introductionmentioning

confidence: 99%

Impact of a high-fibre diet on genetic parameters of production traits in growing pigs

Déru

Bouquet

Hassenfratz

et al. 2020

Animal

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The use of diets with increased fibre content from alternative feedstuffs less digestible for pigs is a solution considered to limit the impact of increased feed costs on pig production. This study aimed at determining the impact of an alternative diet on genetic parameters for growth, feed efficiency, carcass composition and meat quality traits. A total of 783 Large White pigs were fed a high-fibre (HF) diet and 880 of their sibs were fed a conventional (CO) cereal-based diet. Individual daily feed intake, average daily gain, feed conversion ratio and residual feed intake were recorded as well as lean meat percentage (LMP), carcass yield (CY) and meat quality traits. Pigs fed the CO diet had better performances for growth and feed efficiency than pigs fed the HF diet. They also had lower LMP and higher CY. In addition, pigs fed the CO diet had lower loin percentage and ham percentage and higher backfat percentage. No differences were observed in meat quality traits between diets, except for a* and b* values. For all traits, the genetic variances and heritability were not different between diets. Genetic correlations for traits between diets ranged between 0.80 ± 0.13 and 0.99 ± not estimable, and none were significantly different from 0.99, except for LMP. Thus, traits in both diets were considered as mainly affected by similar sets of genes in the two diets. A genetic correlation lower than 0.80 would justify redesigning the breeding scheme; however, some genetic correlations did not differ significantly from 0.80 either. Therefore, larger populations are needed for a more definitive answer regarding the design of the breeding scheme. To further evaluate selection strategies, a production index was computed within diets for the 29 sires with estimated breeding value reliability higher than 0.35. The rank correlation between indices estimated in the CO and in the HF diet was 0.72. Altogether, we concluded that limited interaction between feed and genetics could be evidenced, and based on these results there is no need to change pig selection schemes to adapt to the future increased use of alternative feedstuffs in production farms.

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“…The effect of RFI line on Hunter L, a, and b values in this study showed Hunter L values were lesser, Hunter a values were not different from, and Hunter b values were lesser for chops from LRFI pigs than HRFI pigs. Lightness values of LM chops were not different between RFI lines from ISU generations 5, 8, or 9 Arkfeld et al, 2015), but INRA studies showed LM chops from generations 4 and 6 LRFI pigs were lighter than HRFI pigs . Hunter a values of ISU studies were not different or were greater in loin chops from HRFI pigs , whereas Hunter a values in INRA studies were either not different between genetic line or were greater from loin chops from LRFI pigs (Faure et al, 2015).…”

Section: Carcass Composition and Pork Qualitymentioning

confidence: 76%

“…Hunter b values in loin chops from previous ISU RFI generations have not been as consistent as other traits. Hunter b values have either tended be greater for LRFI pigs or were greater for HRFI (Arkfeld et al, 2015). Hunter b values in INRA studies tended to be greater or were greater in loin chops from LRFI pigs compared to HRFI counterparts.…”

Section: Carcass Composition and Pork Qualitymentioning

confidence: 95%

Effect of a dual enteric and respiratory pathogen challenge on swine growth, efficiency, carcass composition, and pork quality1

Outhouse

Helm

Dekkers

et al. 2019

Journal of Animal Science

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The objective of this study was to determine the influence of a dual respiratory and enteric pathogen challenge on growth performance, carcass composition, and pork quality of high and low feed efficient pigs. Pigs divergently selected for low and high residual feed intake (RFI, ~68 kg) from the 11th generation of Iowa State University RFI project were used to represent high and low feed efficiency. To elicit a dual pathogen challenge, half of the pigs (n = 12/line) were inoculated with Mycoplasma hyopneumoniae (Mh) and Lawsonia intracellularis (MhLI) on days post-inoculation (dpi) 0. Pigs in a separate room of the barn were not inoculated and used as controls (n = 12/RFI line). Pigs were weighed and feed intake was recorded to calculate ADG, ADFI, and G:F for the acclimation period (period 1: dpi −21 to 0), during peak infection (period 2: dpi 0 to 42), and during the remaining growth period to reach market weight (period 3: dpi 42 to harvest). At ~125 kg, pigs were harvested using standard commercial procedures. Carcasses were evaluated for composition (weight, fat free lean, loin eye area, 10th rib fat depth) and meat quality (pH decline, temperature decline, Hunter L, a, and b, subjective color and marbling, star probe, drip loss, cook loss, proximate composition, and desmin degradation). Challenged pigs had lesser ADFI than controls during period 2 (P < 0.05), but had greater ADG and G:F during period 3 (P < 0.05). Selection for feed efficiency did not result in a differential response to MhLI (P > 0.05). Loin chops from the less feed efficient, high RFI pigs, had greater drip loss, greater cook loss, lesser moisture content, greater Hunter L values, and greater Hunter b values (P < 0.05) than loin chops from low RFI pigs. Infection status did not significantly affect carcass composition or pork quality traits (P > 0.05). These results indicate that a MhLI challenge early in growth did not significantly affect ultimate carcass composition or meat quality traits. Selection for greater feed efficiency in pigs did not affect their response to pathogenic challenge.

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Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high or low energy diets

Cited by 5 publications

References 99 publications

Postmortem protein degradation is a key contributor to fresh pork loin tenderness

Postmortem protein degradation is a key contributor to fresh pork loin tenderness

Impact of a high-fibre diet on genetic parameters of production traits in growing pigs

Effect of a dual enteric and respiratory pathogen challenge on swine growth, efficiency, carcass composition, and pork quality1

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