Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle1

Zhang, S.; Knight, Travis J.; Stalder, K. J.; Goodwin, R. N.; Lonergan, Steven M.; Beitz, Donald C.

doi:10.2527/jas.2006-239

Cited by 87 publications

(83 citation statements)

References 37 publications

(46 reference statements)

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“…For instance, it is known that inclusion of linseed in diets for pigs (Corino et al, 2008) and sheep (Niedźwiedzka et al, 2008) improves the fatty acid profile of their tissues. It is also known that gender and castration, as well as weight at slaughter influence the fatty acid profile in pig tissues (Zhang et al, 2007;Peinado et al, 2012). On the other hand, studies on the genetic variability of fatty acid profiles in tissues of livestock, including the pig, are quite limited.…”

Section: Discussionmentioning

confidence: 99%

The fatty acid composition of the <i>Longissimus dorsi</i> muscle, subcutaneous and visceral fats differ in four commercial pig breeds

et al. 2012

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Fatness traits, including fatty acid (FA) composition, influence the dietary value of meat products. In this study we compared the fatty acid profiles in the carcasses of two main Polish breeds, Polish Large White (PLW) and Polish Landrace (PL), and two common commercial ones, Duroc and Pietrain. The Longissimus dorsi muscle, subcutaneous and visceral fats were sampled from 85 gilts that were fed the same diets and slaughtered at the same body weight (100 kg). Several significant between-breed differences were observed in FA composition, especially in subcutaneous and abdominal fat. In all tissues, the lowest percentage of saturated fatty acids (SFA) was observed in Pietrain pigs, with the differences depending mainly on C16:0 and C18:0. In abdominal fat, the highest content of monounsaturated fatty acids was found in that of PLW, chiefly due to an elevated content of C18:1 n-9. In both adipose tissues the highest content of polyunsaturated fatty acids (PUFA) was found in Pietrain and the lowest in PLW. These differences were mainly because of the high content of C18:2 in Pietrain pigs. The existence of between-breed and tissue differences was confirmed by linear discriminant analysis, which revealed that the studied tissues can be distinguished according to FA profile with an overall prediction ability of 89.8%. It was also shown that the percentage of PUFA in the studied tissues was negatively correlated with abdominal fat weight. We conclude that the FA profile in the carcass of Pietrain pigs is the most favourable, while two Polish breeds and the Duroc breed have similar FA profiles.

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Section: Discussionmentioning

confidence: 99%

The fatty acid composition of the <i>Longissimus dorsi</i> muscle, subcutaneous and visceral fats differ in four commercial pig breeds

et al. 2012

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“…We are unaware of available literature reporting relationship between pH and fatty acid composition, but a number of genetic studies showed that pigs susceptible to low ultimate pH showed a similar proportion of fatty acid composition with our current data. Zhang et al (2007) reported that pigs with NN genotype (normal) had more C16:0 and C18:1 and less C18:2 and C20:4 than Nn pigs. Furthermore, RN¯ carrier gilts had the lowest amount of saturated fatty acid and MUFA, but had the highest amount of PUFA (Lundström et al, 1998).…”

Section: Sensory Characteristics and Fatty Acid Compositionmentioning

confidence: 99%

“…Furthermore, ultimate pH of pork muscle is the most important single attribute influencing both eating quality (Lindahl et al, 2006; Huff-Lonergan and Lonergan, 2005) and fatty acid composition in particular genotype of pigs (Lundström et al, 1998;Zhang et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Studies also showed that ultimate pH as related to genotypes had significant effect on fatty acid composition. Zhang et al (2007) reported that pigs with NN genotype (normal) had more C16:0 and C18:1 and less C18:2 and C20:4 than those with Nn genotype. In addition, RNc arrier gilts (PSE high glycolytic potential line) had the lowest amount of saturated fatty acid and MUFA, but had the highest amount of PUFA (Lundström et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

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Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

Cho¹,

Oliveros²,

Do³

et al. 2009

Korean Journal for Food Science of Animal Resources

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The aim of the present study was to evaluate the variation in ultimate pH of commercial populations of pure-breed (Landrace, Duroc and Yorkshire) pig's longissimus muscles and their effect on objective meat quality traits and sensory characteristics. Fifty boars were sampled from 184 pigs, which were reared at three breeding farms and slaughtered at a commercial abattoir. The selection was determined based on ultimate pH, and animals were segregated into three groups: low pH (pH ≤ 5.5, n=13), medium pH (pH 5.5 to 5.6, n=18) and high pH (pH ≥ 5.6, n=16). The breeds had no significant effects; however, pigs with a higher ultimate pH had significantly (p<0.05) higher intramuscular fat content, lower level of polyunsaturated fatty acids, lower level of lipid oxidation and higher eating quality compared to those with lower ultimate pH. As the ultimate pH increased, the relative proportion of C14:0, C16:0 and C18:1 increased while C18:2n6 and C20:4n6 decreased. The present study demonstrates that the economic value of pigs can be characterized by the ultimate pH and/or intramuscular fat content. However, these results do not necessarily indicate that a high ultimate pH directly corresponds to high intramuscular fat content and vice versa.

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“…On the other hand, Duroc pigs are characterised by low frequency of that gene (Houde et al 1993;Dovč et al 1996;Urban et al 2002;Zhang et al 2007).…”

mentioning

confidence: 99%

Effect of RYR1T Gene Polymorphism on the Initial Growth and Fattening and Slaughter Values of Polish Synthetic Line 990 Pigs Reared in Standardized Litters

Pietruszka

Sosnowska

2008

Acta Vet. Brno

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The aim of this study was to determine the effect of the ryanodine receptor gene -RYR1 T polymorphism on the initial growth and fattening and slaughter values of Polish Synthetic Line 990 pigs reared in standardized litters. The study was carried on 276 offspring of hyperprolific sows. The sows gave birth to at least 12 live-born piglets. On the first day after birth, litters were equalised to 12 piglets in litter. The body weight was examined on the 21 st (21BW), 28 th (28BW), 63 rd (63BW) and 180 th (180BW) days of life. During evaluation, the live average daily gain (LADG) from birth to day 180 of life and the average daily gain (ADG) from day 63 to day 180 of life were determined. The percentage meat content (PMC), backfat thickness (BFT) and loin eye thickness (LET) was determined using PIGLOG 105 ultrasound apparatus. Two alleles of the RYR1 gene (RYR1 C , RYR1

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Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle1

Cited by 87 publications

References 37 publications

The fatty acid composition of the <i>Longissimus dorsi</i> muscle, subcutaneous and visceral fats differ in four commercial pig breeds

The fatty acid composition of the <i>Longissimus dorsi</i> muscle, subcutaneous and visceral fats differ in four commercial pig breeds

Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

Effect of RYR1T Gene Polymorphism on the Initial Growth and Fattening and Slaughter Values of Polish Synthetic Line 990 Pigs Reared in Standardized Litters

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