Fatty acid composition of backfat in large white pigs selected for low backfat thickness

Wood, J. D.; Enser, M.; MacFie, H.J.H.; Smith, W. C.; Chadwick, J. P.; Ellis, Michael; Laird, R.

doi:10.1016/0309-1740(78)90030-x

Cited by 66 publications

(37 citation statements)

References 6 publications

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“…These results could indicate that the outer and middle layers tended to have a more constant fat deposition when compared with the inner layer. Wood et al (1975) in previous research found that the rate at which cell diameter increased in size with increasing live weight was greater in the inner layer than in the other layers.…”

Section: Discussionmentioning

confidence: 82%

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Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

et al. 2017

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Abstract. Reared in extensive parcels, 50 castrated or spayed Iberian pigs were fattened with conventional or high-oleic-concentrate diets to evaluate the effect of diet and sex on the measurements of the loin area depth, back fat thickness and its layers during the last 6 months before slaughter at eight time points in two anatomical locations by serial scans. The scan was the factor that had the greatest influence, followed by sex and diet. Back fat thickness at 10th rib level was higher than at 14th rib level. The thickness of the outer, middle and inner layers progressively increased over the study period. Throughout the experimental period, the differences between two successive scans of the M. longissimus area did not differ significantly, obtaining the lowest value at the third scan and the highest at the fifth scan. The ultrasound back fat depth was affected by sex, being greater in females and in animals with a high-oleic diet. Positive significant correlations were observed for measurements assessed. The R 2 values for the regression equations to estimate M. longissimus area were lower than the values found for the prediction of fat measurements, and they differed between sex and diet. The relative back fat growth was higher than M. longissimus area, not permitting the establishment of a similar growth pattern for fat and muscle. The sex and diet was taken into account in the predictive models. The subcutaneous adipose layers in Iberian pigs grow at different rates during the last 6 months before slaughter; with the ultrasound serial scan, it is possible to show these changes. The change in diet and the sex affect the adipose tissue development, being more noticeable in the middle layer of back fat at 10th rib level and the inner layer at 14th rib level. However, the sex and the use of an enriched oleic acid diet do not affect to loin development. As the middle layer of back fat shows more growth, this layer could be the best to be included in predictive models. The middle layer of back fat could also be good to be included in predictive models. Back fat thickness at the eighth scan can be predicted with moderate accuracy from corresponding measurements taken 30 days earlier and with less accuracy as the interval between measurements increases.

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Section: Discussionmentioning

confidence: 82%

“…Each differential value could be interpreted as a different rate of maturation in tissue. Also, Wood et al (1978) found different grades of back fat layer development and Mersmann (1982) evaluated the back fat development by ultrasound technique in different points of spin, concluding that the growth was not homogeneous.…”

Section: Discussionmentioning

confidence: 99%

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

et al. 2017

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“…However, because the adipose tissue firmness is closely correlated to the melting point of fat [45], the increase in fatty acid unsaturation can cause technological difficulties in the processing of transformed products. A lack of adipose tissue firmness 114 Expression in % of fresh weight, animals at the commercial age of slaughtering.…”

Section: Effects On the Fatty Acid Composition Of Tissues And Consequmentioning

confidence: 99%

Lipids in monogastric animal meat

2001

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-Meat from monogastric animals, essentially pigs and poultry, is from afar the most consumed of all meats. Meat products from every species have their own characteristics. For a long time, pig meat has been presented as a fatty meat because of the importance of subcutaneous adipose tissue. Actually, when the visible fat is separated, this meat is rather poor in lipids: pieces eaten as fresh meat and without transformation, such as roasts, contain less then 2% total lipids. Poultry meat has always had a reputation of leanness because of its low content in intramuscular lipids. In addition, adipose tissues, localised in the abdominal cavity, are easily separable. The progress in genetics and a better knowledge of dietary needs has allowed to improve growth performances, to increase muscle weight and, in the pig, to strongly decrease carcass adiposity. However, strong contradictions appear between transformers and nutritionists, especially concerning the pig: the former wish to have meat with adipose tissues containing a high percentage of saturated fatty acids and the latter wish meat with more unsaturated fatty acids. The consumer, however, regrets the pigs of yesteryear or the poultry bred on farmyard that had tastier meat. At the same time, however, they request meat with a low fat content, which is paradoxical. meat / pig / poultry / lipid / fatty acidRésumé -Les lipides dans la viande des animaux monogastriques. La viande des animaux monogastriques terrestres, essentiellement les porcs et les volailles, est, de loin, la plus consommée. Les produits carnés de chaque espèce ont chacun leurs caractéristiques. La viande de porc a longtemps été présentée comme une viande grasse en raison de l'importance de la masse adipeuse de couverture. En réalité, quand le gras visible est écarté, cette viande apparaît assez pauvre en lipides car les morceaux consommés en frais et sans transformation, comme les rôtis, contiennent moins de 2 % de lipides totaux. Celle de volaille a toujours eu une réputation de viande maigre en raison de sa faible teneur en lipides intramusculaires, tandis que les dépôts adipeux, bien localisés au niveau de la cavité abdominale, sont facilement séparables. La sélection génétique, la meilleure connaissance des besoins alimentaires et des matières premières ont permis d'améliorer les performances d'élevage, d'augmenter les masses musculaires et chez le porc de diminuer fortement l'adiposité globale de la carcasse. De fortes contradictions apparaissent cependant entre les transformateurs, surtout dans le cas du porc, qui Reprod. Nutr. Dev. 41 (2001) [109][110][111][112][113][114][115][116][117][118] 109

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“…A lot of early results from breed comparisons or selection experiments (e.g. Wood et al, 1978; a Present address: Canadian Centre for Swine Improvement, Central Experimental Building 54, Ottawa (Ontario) K1A0C6, Canada.…”

Section: Introductionmentioning

confidence: 99%

Genetic parameters for tissue and fatty acid composition of backfat, perirenal fat and longissimus muscle in Large White and Landrace pigs

Sellier

Maignel

Bidanel

2010

Animal

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Genetic parameters pertaining to the same chemical characteristics of three porcine tissues, that is backfat (BF), perirenal fat (PF) and longissimus muscle (LM), were estimated in centrally tested Large White and Landrace pigs. Animals were fed ad libitum. They were slaughtered at an average BW of 99.6 kg, and samples of BF (both inner and outer layers) and LM were removed at the 13th to 14th rib level of the carcass on the day after slaughter. The data set included 2483 animals recorded for average daily gain (ADG; 35 to 100 kg), estimated carcass lean percentage (LEAN) and lean tissue growth rate (LTGR). Among these animals, around 950 pigs were recorded for lipid content (L%) and water content (W%) of BF and LM and for fatty acid composition (FAC) of BF, whereas FAC of LM was measured on 297 pigs and L%, W%, and FAC of PF on around 210 pigs. Heritabilities (h 2 ) and genetic correlations (r a ) were estimated using REML-animal model methodology. Estimates of h 2 for L%, W% and FAC of BF, PF and LM were of moderate-to-high magnitude: for example 0.47 6 0.09 for L% of LM, 0.59 6 0.11 for W% of BF, 0.45 6 0.08 for the ratio of polyunsaturated to saturated fatty acids (P/S) of BF, 0.61 6 0.15 and 0.29 6 0.10 for the coefficient of unsaturation of lipids (UNSAT, average number of double bonds of unsaturated fatty acids) of PF and LM, respectively. Genetic correlations of L% with P/S or UNSAT were strongly negative (from 20.4 to 20.9) in BF and LM, but not in PF. The 'between-tissue' genetic correlations for homologous compositional traits were far from being unity (e.g. r a 5 0.57 6 0.05 'between' BF and PF for UNSAT). Genetic relationships between ADG and tissue compositional traits were globally weak. By contrast, genetic correlations were moderate-to-high between carcass leanness and tissue compositional traits, especially those of fat depots: for example 20.66 6 0.14 between LEAN and L% of BF, 0.50 6 0.07 between LEAN and UNSAT of PF, 20.44 6 0.08 between LEAN and L% of LM, and 0.27 6 0.03 between LEAN and UNSAT of LM. On the basis of the parameter estimates found here, breeding for higher LTGR is expected to increase the ratio of water to lipids and the unsaturation degree of lipids in subcutaneous BF and, to a lesser extent, in PF. Tissue composition and FAC of LM would be less affected.

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Fatty acid composition of backfat in large white pigs selected for low backfat thickness

Cited by 66 publications

References 6 publications

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

Effects of gender and diet on back fat and loin area ultrasound measurements during the growth and final stage of fattening in Iberian pigs

Lipids in monogastric animal meat

Genetic parameters for tissue and fatty acid composition of backfat, perirenal fat and longissimus muscle in Large White and Landrace pigs

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