Effects of carcass weight, sex and breed composition on meat cuts and carcass trait in finishing pigs

Xie, Lei; Qin, Jiangtao; Lin, Rongcheng; Cui, Dengshuai; Tang, Xi; Xiao, Shijun; ZHANG, Zhi-yan; Huang, Lusheng

doi:10.1016/j.jia.2022.08.122

Cited by 6 publications

(4 citation statements)

References 18 publications

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“…Regardless of gender, older yaks tend to have higher carcass weights, which is consistent with the findings of other studies [14][15][16] . Between the ages of 2 and 4, there is relatively little difference in carcass weight between males and females, possibly because yaks at this stage have reached puberty, with a decrease in bone proportion and optimal muscle growth [17] , reaching peak levels from 4 to 6 years old. As carcass weight increases, carcass size also tends to increase, which aligns with previous research findings [18] .…”

Section: Discussionmentioning

confidence: 99%

A comparative analysis of carcass and meat traits of yaks

Ma,

Kong

et al. 2023

Food Science of Animal Products

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This study primarily compares the carcass and meat quality traits of yaks of different ages and genders. Measurements of carcass weight and characteristics were taken for male and female Gannan yaks aged 1-2, 2-4, 4-6, and 6 years and older. Additionally, the weight and meat quality of 9 major cuts were measured. The results indicated significant variations in various aspects of yak carcasses around the age of 4, and substantial differences between male and female yaks after the age of 4. Different body regions showed distinct meat quality. The tenderness of the tenderloin is the highest (P < 0.05), while the striploin is the lowest (P < 0.05), and the protein content of the hindquarter cuts is higher. Principal component analysis (PCA) was employed to identify key factors significantly affecting total meat yield. Subsequently, predictive models for total meat yield were developed for yaks aged 1-4 years, 4+ years for males, and 4+ years for females based on these factors. Furthermore, the meat from the 9 major cuts was classified according to its intrinsic meat quality traits, which holds significant reference value for the assessment of yak carcass yield grades and the grading of quality in meat cuts, ultimately contributing to the realization of the full potential of the yak meat industry.

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Section: Discussionmentioning

confidence: 99%

A comparative analysis of carcass and meat traits of yaks

Ma,

Kong

et al. 2023

Food Science of Animal Products

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“…A total of 2,012 pigs were randomly sampled from Muyuan Food Co., Ltd. (Henan, China) for pork cut evaluation, as described by Xei et al [ 12 ]. The experimental pigs including 265 Landrace (LR, 95 sows and 170 barrows), 698 Yorkshire (YK, 435 sows and 263 barrows), 689 Landrace × Yorkshire hybrid (LY, 402 sows and 287 barrows), and 258 Duroc × Landrace × Yorkshire hybrid (DLY, 115 sows and 143 barrows).…”

Section: Methodsmentioning

confidence: 99%

“…All pigs were raised under consistent feeding environments and nutritional conditions, and they were provided with the same commercial diets and had unrestricted access to water. More details of breeding environment and pedigree family structure were described in our previous study [ 12 ]. Each time approximately 100 pigs were randomly selected from 500 to 1,000 market-aged pigs for slaughter testing.…”

Section: Methodsmentioning

confidence: 99%

“…1 , and their weight was measured, including three primal cuts (shoulder cut (SC), middle cut (MC), leg cut (LC)), and 14 subprimal cuts (boneless Boston shoulder (BBS), boneless picnic shoulder (BPS), front ribs (FR), fore leg bones (FLB), scapula bone (SB), loin (LO), belly (BE), ribs (RI), chine bones (CB), back fat (BF), boneless leg (BL), tenderloin (TL), hind leg bones (HLB), tail and pelvis bone (TPB)). The determination methods and processes were described in the previously published study [ 12 ]. Each pork cut was carefully weighed and measured by the investigators.…”

Section: Methodsmentioning

confidence: 99%

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Genetic dissection and genomic prediction for pork cuts and carcass morphology traits in pig

Xie,

Qin,

Rao

et al. 2023

J Animal Sci Biotechnol

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Background As pre-cut and pre-packaged chilled meat becomes increasingly popular, integrating the carcass-cutting process into the pig industry chain has become a trend. Identifying quantitative trait loci (QTLs) of pork cuts would facilitate the selection of pigs with a higher overall value. However, previous studies solely focused on evaluating the phenotypic and genetic parameters of pork cuts, neglecting the investigation of QTLs influencing these traits. This study involved 17 pork cuts and 12 morphology traits from 2,012 pigs across four populations genotyped using CC1 PorcineSNP50 BeadChips. Our aim was to identify QTLs and evaluate the accuracy of genomic estimated breed values (GEBVs) for pork cuts. Results We identified 14 QTLs and 112 QTLs for 17 pork cuts by GWAS using haplotype and imputation genotypes, respectively. Specifically, we found that HMGA1, VRTN and BMP2 were associated with body length and weight. Subsequent analysis revealed that HMGA1 primarily affects the size of fore leg bones, VRTN primarily affects the number of vertebrates, and BMP2 primarily affects the length of vertebrae and the size of hind leg bones. The prediction accuracy was defined as the correlation between the adjusted phenotype and GEBVs in the validation population, divided by the square root of the trait's heritability. The prediction accuracy of GEBVs for pork cuts varied from 0.342 to 0.693. Notably, ribs, boneless picnic shoulder, tenderloin, hind leg bones, and scapula bones exhibited prediction accuracies exceeding 0.600. Employing better models, increasing marker density through genotype imputation, and pre-selecting markers significantly improved the prediction accuracy of GEBVs. Conclusions We performed the first study to dissect the genetic mechanism of pork cuts and identified a large number of significant QTLs and potential candidate genes. These findings carry significant implications for the breeding of pork cuts through marker-assisted and genomic selection. Additionally, we have constructed the first reference populations for genomic selection of pork cuts in pigs.

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