Glycolytic Potential in Semimembranosus Muscle of Italian Large White Pigs

Abstract

The objective of this study was to determine the distribution of glycolytic potential (GP) and its relationships with meat pH and the estimated breeding values (EBVs) of some traits in Italian Large White pigs. GP was determined on samples taken from the semimembranosus muscle at 120 min postmortem. Values of GP were normally distributed around a mean value of µmol/g 103.5 ± 23.0. Increasing GP was associated with decreasing pH at 2 and 24 h postmortem. A nonlinear relationship was found between GP and pHu. GP also showed no relationship with the EBVs of daily gain and feed : gain ratio and a weak relationship with EBVs of carcass traits such as backfat thickness and lean cut weight. The positive but weak correlation between GP and EBV of ham weight loss during the first salting period may suggest a potential risk of using meat with high GP in dry‐cured ham production. PRACTICAL APPLICATIONS Glycolytic potential is considered to be a determinant parameter for pork quality, especially when the meat is going to be processed. A better knowledge of its variation and its relationship with other valuable traits in vivo and postmortem is important in a breed such as the Italian Large White, largely used in the production of heavy pigs destined to produce meat for seasoned products. Data reported here on the variation of GP could suggest to breeder association the need to control this parameter in selection programs irrespectively to the presence of the RN‐ negative allele, as the relationship of GP with processing losses could hinder dry‐cured ham producers.

Can Bioelectrical Impedance Analysis (BIA) Be Used to Predict Pig’s Meat Quality In Vivo?

“…The results that characterized meat quality are in accordance with the work of Hamilton et al [30] and Nani Costa et al [31]. Resistance and reactance values reported in the study were higher compared to those observed in pigs of Yorkshire Duroc Hampshire barrows of 109.4 kg [32], Yorkshire Duroc pigs of 103 kg [33], and 109.2 kg Iberian pigs of Torbiscal line [34].…”

“…The meat of fatteners from cluster 2 was characterized by lower ultimate pH, higher GP, and color b* value, while the meat from cluster 3 was intermediate between both previous in meat quality traits (pH 24 , GP, and color b* value) and completely different from both in terms of resistance (R z ). Regarding the meat quality traits, the obtained relationship between the characteristics with regard to pH, GP, and color were consistent with the results of the studies by Hamilton et al [30], Nani-Costa et al [31], and Copenhafer et al [43]. Cluster analysis showed that bioimpedance measurements combined with meat quality traits make it possible to distinguish groups with different quality parameters.…”

“…The intensity of postslaughter glycolysis also affects the condition of muscle proteins, their water holding capacity, and therefore their natural drip loss and color parameters. As has been shown in many studies, fast glycolysis is associated with an increase in muscle temperature and leads to the degradation of muscle proteins and to a lightening of their color and a reduction in water retention capacity [30,31]. The BIA method allows to read parameters such as water content (total, intra, and extracellular), adipose tissue, or muscle tissue.…”

Single nucleotide polymorphisms in several porcine cathepsin genes are associated with growth, carcass, and production traits in Italian Large White pigs1

“…For glycolytic potential (GP) determination, samples of the same muscle were collected at 30 min postmortem and immediately frozen in liquid nitrogen and later freeze-dried. This variable was measured according to Monin et al (1987) and Nanni Costa et al (2008) separately determining lactate content and the sum of glycogen, glucose, and glucose-6-phosphate. Briefly, lactate content was measured using the l-Lactic acid BioAnalysis kit (Boehringer Mannheim/R-Biopharma, R-Biopharma GmbH, Darmstadt, Germany).…”

Identification of differentially expressed genes in early-postmortem Semimembranosus muscle of Italian Large White heavy pigs divergent for glycolytic potential

“…The major component of GP and the prevalent storage form of carbohydrate in skeletal muscle is glycogen, whose content and breakdown play a major role in the biochemical changes occurring postmortem in the muscle tissue. Changes in the GP of a muscle affect the pH decline: after slaughtering, the oxygen level decreases and, to satisfy the energy demand of the cells, muscle glycogen is mobilized towards the formation of glucose and lactate via glycogenolysis and anaerobic glycolysis pathway (Nanni Costa et al, 2009). As anaerobic glycolysis is undeniably the dominant pathway postmortem, muscles with high GP levels usually show a lower ultimate pH 3 that, in turn, affects other quality traits such as meat color, water holding capacity (WHC), drip loss, tenderness, and processing yield (Enfält, Lundström, Hansson, Johansen, & Nyström, 1997;Nanni Costa et al, 2009).…”