Fattening, carcass and meat quality traits of hybrid pigs as influenced by MHS genotype and feeding systems

Kušec, Goran; Baulain, Ulrich; Henning, Martina; Köhler, Peter; Kallweit, Erhard

doi:10.5194/aab-48-40-2005

Cited by 10 publications

(20 citation statements)

References 11 publications

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“…The results presented in Table 2 show that no significant differences were found in the analysed hybrid pigs in carcass slaughter value traits and meat basic chemical composition according to RYR1 genotype (CT and CC), which is also confirmed by studies of other authors (Fisher et al 2000;Kusec et al 2005). However, no positive effect of the (Tables 3 and 5), which corroborates the findings pointing to the negative effect of the T allele on meat quality (Oliver et al 1993;Biedermann et al 2000) but is not confirmed in the study of , which shows a similar meat quality of the pigs of CC and CT genotypes.…”

Section: Resultssupporting

confidence: 77%

Association of RYR1 and MYOG Genotype with Carcass and Meat Quality Traits in Grower-finisher Pigs

Rybarczyk¹,

Pietruszka

Jacyno

et al. 2010

Acta Vet. Brno

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The study involved 110 hybrid grower-finisher pigs from Polish Large White × Polish Landrace sows sired by Pietrain breed boars and their crossbreds with the 990 line and Duroc. The aim of the study was to determine an association of the polymorphism of RYR1, myogenin (MYOG) genes and carcass meatiness level with carcass slaughter value and meat quality traits in hybrid pigs. Better meat quality was found in pigs of CC genotype at locus RYR1 than in those of CT genotype, with a similar carcass slaughter value and meat chemical composition. No significant differences were found in meat traits (carcass slaughter value) and quality between AA and AB genotypes at locus MYOG. Similarly, no significant differences were found between carcass meatiness ranges adopted in meat quality and its chemical composition, except for water holding capacity, which was higher in pigs with ≤ 54% meatiness than in those with > 54%. Moreover, interaction was found between carcass meatiness range and RYR1 genotype in relation to backfat thickness and intramuscular fat content, as well as a connection between carcass meatiness range and MYOG genotype in relation to water-soluble protein content. The results indicate the need to continue selection work towards the elimination of allele T RYR1 gene's in pedigree herds to improve meat quality in fatteners. Grower-finisher pigs, myogenin, RYR1, meatiness, meat qualityStudies indicate that pigs belonging to different breeds but characterised by the same genotype at the RYR1 locus show significant differences in carcass meatiness and meat quality. The occurrence of PSE meat among pigs of CC genotype or the occurrence of normal meat in animals of TT genotype may be a consequence of the effect of other genes on carcass and meat quality traits modifying the effect of RYR1 genotype (Koćwin-Podsiadła and Kurył 2003). It has been found that some other genes or their families could be singled out as so-called candidate genes with a potential effect on carcass meatiness based on their participation in the processes of skeletal muscle development in the foetal period. These genes include the MyoD family genes, i.e. MYOD1 (MYF3), MYF5, MYOG (MYF4) and MYF6 (MRF4) (Te Pas and Visscher 1994). It has been shown that significance of the relationship between the value of some carcass traits and MYOG genotype was breeddependent Cieślak et al. 2002). Studies of the aforementioned authors and those of Krzęcio et al. (2007a) showed that MYOG genotype was associated with the formation of selected carcass quality traits, whereas those of Kapelański et al. (2005) and Krzęcio et al. (2007b) also pointed to a link with pork quality. On the other hand, Urbański et al. (2007) did not find significant relationships between MYOG genotype and the structure of porcine longissimus dorsi muscle. Moreover, Horák et al. (2004) showed an association between MYOG gene polymorphism and reproductive traits in Přeštice Black-Pied breed pigs.This study was aimed at determining an association of the polymorphism of RYR1,

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Section: Resultssupporting

confidence: 77%

Association of RYR1 and MYOG Genotype with Carcass and Meat Quality Traits in Grower-finisher Pigs

Rybarczyk¹,

Pietruszka

Jacyno

et al. 2010

Acta Vet. Brno

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“…The differences between the time predicted to achieve 100 kg live weight and the real observed time within the two feeding regimes were not statistically significant, implying that the calculated parameters enabled a good estimation of live weight growth. This is supported by previous results of Kusec et al (2005), who found significant differences between the feeding groups of pigs from the same experiment in average daily intake and gain, feed conversion ratio and in final live weights. Results presented in Table 4 show the frequency of good (real-predicted = 0 days) and false (misestimates for 1-14 and >14 days) predictions of the time period for achieving the selected live weight.…”

Section: Prediction Of Live Weightssupporting

confidence: 81%

Optimal slaughter weight of pigs assessed by means of the asymmetric S-curve

Kušec¹,

Kralik²,

Djurkin³

et al. 2008

CZECH J ANIM SCI

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ABSTRACT:The present study was carried out on 68 barrows equally distributed into two different feeding groups (intensive and restricted). MR tomography was used to obtain data needed for the calculation of optimal slaughter weight. Growth analyses and predictions were performed using an asymmetric S-function. The differences between the predicted and real time needed to achieve 100 kg live weight calculated for the two feeding groups of pigs were not statistically significant. The prediction was fairly accurate in 88% of the cases for the intensive group and 79% of the cases for the restrictively fed pigs. The point of muscle growth saturation (t C = 51.31 dm 3 ) calculated for pigs from the intensive group occurred at 164 days of age. Restrictively fed pigs reached this point after 167 days. It was calculated that at 164 days of age intensively fed pigs reached about 126 kg; the pigs from the restricted group reached about 112 kg at 167 days. These weights can be regarded as optimal slaughter weights for pigs from the present study in the sense of maximum utilisation of muscle growth. Since both groups of pigs reach the same muscle volume of 51 dm 3 at the estimated times, the difference in live weights can be attributed to the volume of fat. This makes the intensive system of feeding undesirable in economical pig production. It is concluded that the obtained parameters of the asymmetric S-function can be used for the growth analysis of other pigs, assuming that they are of the same genetic background and reared in the same conditions. It is suggested that the carcass values of pigs slaughtered at optimum live weights proposed here should be compared with the values of pigs slaughtered at other live weights in order to decide between maximum utilisation of muscle growth or achieving the most desirable lean percentage in carcass.

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“…Busk et al (2000) stated that the carcasses of CT pigs contained more lean and had worse meat quality as compared with the CC pigs. Kusec et al (2005) did not observe significant differences in butchery value of carcasses between the CC and CT pigs; the authors found, however, that meat quality of heterozygous pigs (CT) was worse. Also Krzęcio et al (2005) and Kuhn et al (2005) report poorer quality of meat obtained from CT pigs.…”

Section: Discussionmentioning

confidence: 84%

The effect of calpastatin polymorphism and its interaction with RYR1 genotypes on carcass and meat quality of crossbred pigs

Rybarczyk

Kmiec²,

Szaruga³

2008

AFSci

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The aim of the study was to establish the relationship between a calpastatin gene (CAST) polymorphism, the ryanodine receptor gene (RYR1) polymorphism and carcass/meat quality traits in crossbred pigs. No significant differences in the analyzed pigs were found between genotypes CC and CT at the locus RYR1 and CD and DD at the locus CAST/MspI in terms of carcass and meat quality. However, a significant association of the CAST/ApaLI polymorphism with carcass quality and meat marbling were observed. The carcasses of AB pigs had significantly higher carcass percentage of lean meat, thinner backfat and thicker muscle, as well as lower meat marbling, as compared with the BB pigs. Furthermore, interactions CAST/MspI × RYR1 and CAST/ApaLI × RYR1 were found significant in relation to all the studied carcass traits. The results presented here imply that the CAST gene recognized with ApaLI may be considered as important in terms of the way it affects porcine carcass quality traits. Moreover, the research has revealed a relationship between CAST and RYR1 genotypes as regards formation of carcass traits in pigs. Follow-up studies, however, should be carried out on larger populations representing all possible CAST genotypes.

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Fattening, carcass and meat quality traits of hybrid pigs as influenced by MHS genotype and feeding systems

Cited by 10 publications

References 11 publications

Association of RYR1 and MYOG Genotype with Carcass and Meat Quality Traits in Grower-finisher Pigs

Association of RYR1 and MYOG Genotype with Carcass and Meat Quality Traits in Grower-finisher Pigs

Optimal slaughter weight of pigs assessed by means of the asymmetric S-curve

The effect of calpastatin polymorphism and its interaction with RYR1 genotypes on carcass and meat quality of crossbred pigs

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