Prediction of Japanese color score

Ryan, Suzanne M.; Unruh, John A.; Adhikari, Koushik; Hunt, Melvin C.; Kaster, Collette Schultz; Matthews, J O

doi:10.1016/j.meatsci.2009.08.043

Cited by 2 publications

(3 citation statements)

References 112 publications

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“…Meat colour and marbling score of the longissimus thoracis dorsi were measured by a trained, twoperson panel (Lonergan et al, 2002;Ryan et al, 2010). Colour score measurements were taken using the standardized colour scale (scale, 1 = light-coloured pork to 6 = dark-coloured pork, scored to the nearest 0.5).…”

Section: Methodsmentioning

confidence: 99%

CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality

Du¹,

Zeng²,

Wang³

et al. 2010

SA J. An. Sci.

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The antioxidant enzyme, copper zinc superoxide dismutase (CuZnSOD) plays an important role in protecting tissues from damage by reactive oxygen species (ROS) reactions. The objective of this investigation was to determine the CuZnSOD mRNA level as an indicator of CuZnSOD activity and the effect it has on meat quality in three important pig breeds in China, the Laiwu Black (LW), Lulai Black (LL) and Large Yorkshire (LY). Thirty six castrated boars (114 kg; LW, n = 12; LL, n = 12 and LY, n = 12) were used in this study. Samples were taken from the longissimus dorsi muscle, backfat and liver. Results showed that there was a significant breed × tissue interaction; and the maximum mRNA level of the CuZnSOD gene was recorded in the LW and the minimum in the LY. The proportion of gene expression was positively correlated with the anti-oxidative capacity in muscle. The expression of the CuZnSOD gene was positively correlated with meat colour and tenderness; and negatively correlated with marbling score, drip loss, cooking loss and intramuscular fat. The higher the level of CuZnSOD mRNA expression, the better was the quality of the pork. This implies that the difference in CuZnSOD mRNA expression in breeds was involved in the mechanisms of meat quality that related to superoxide dismutase (SOD) activity and anti-oxidant capacity of the muscle.

show abstract

Section: Methodsmentioning

confidence: 99%

CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality

Du¹,

Zeng²,

Wang³

et al. 2010

SA J. An. Sci.

View full text Add to dashboard Cite

show abstract

“…Any deviation from the expected bright red color leads to product rejection (Mancini and Hunt, 2005;Suman and Joseph, 2013). Furthermore, Asian markets including Japan have been shown to prefer higher quality pork than typical US domestic markets (Ryan et al, 2010). Japanese consumers prefer fresh pork with a darker, more uniform color (Chen et al, 2010) and greater marbling and fat content (Martinez and Zering, 2004;Dransfield, 2008) compared to US consumers.…”

Section: Marketing Us Porkmentioning

confidence: 99%

“…Tenderness, juiciness and flavor are three areas typically associated with meat quality (Martin et al, 2003). Pork quality is largely the result of both ante and postmortem events (Ryan et al, 2010), particularly factors that effect postmortem pH decline, which in turn largely influences fresh meat quality (Hambrect et al, 2003;Scheffler and Gerrard, 2007). Pre-harvest factors that affect quality include but are not limited to nutrition, genetic predisposition, management and handling, lairage time, as well as long and short-term stress (Aberle et al, 2012).…”

Section: Pork Qualitymentioning

confidence: 99%

Novel feed additives to improve lipid profiles in pigs

Shircliff¹

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Opportunities to export high quality pork products to trade partners like Japan are economically favorable outlets for US pork producers. Domestic consumers also rely heavily on fresh pork appearance, especially color and marbling, to make initial and repeat purchasing decisions. Two studies were performed to elucidate novel ways to improve pork quality, specifically by altering the lipid profile and increasing intramuscular fat (i.m.). In experiment 1, forty individually reared barrows (100 kg Â± 3 kg, PIC C23 x 337) were randomly assigned to 1 of 5 treatments containing dried distillers grains with solubles and 3 percent added fat to determine the resulting carcass characteristics and fresh pork quality. The treatments included 1) a positive control containing a corn and soybean meal base with 3 percent choice white grease (PCON), 2) 30 percent high protein dried distillers grain and 3 percent choice white grease (HPDDG), or 30 percent DDGS with 3) no added fat (DDGS), 4) 3 percent choice white grease (DDGS + CWG), or 5) 3 percent butter oil (DDGS + BO). Postmortem carcasses characteristics and quality attributes were not different between diets (P greater than 0.08) except the semimembranosus muscle from pigs fed HPDDGS had the most basic ultimate pH (P = 0.01) suggesting pigs fed HPDDGS had less glycolytic potential at the time of slaughter. Including DDGS in the diet decreased (P less than 0.01) MUFA and increased (P less than 0.01) PUFA. Butter oil increased (P less than 0.01) CLA content in fat, but did not increase SFA or iodine value. Although added fat in the diet altered fatty acid composition in multiple fat depots, adding additional saturated fat to the diet in the form of butter oil did not mitigate the unsaturation of DDGS. SkycisÂ® (narasin, NAR) is a swine performance ionophore labeled to increase rate of gain in the last 4 weeks of the finishing phase. The objective of experiment 2 was to evaluate inclusion of NAR in pig diets and determine the source of carcass yield, specifically dressing percentage, improvements observed in previous studies. Barrows (n=50) and gilts (n=50) of PIC C22 x 337 genetics were randomly assigned to a diet containing 0 or 15 ppm NAR initiated at 39.5 kg of body weight and continued until slaughter. Barrows tended (P = 0.09) to have heavier viscera, significantly (P less than 0.01) more fat at the 10th rib, and a greater (P = 0.01) percentage of i.m. fat compared to gilts. Gilts were heavier muscled than barrows as evidenced by many gender differences (P less than 0.05) observed in the cutability phase of the study, specifically larger LM (P less than 0.01). Heavy muscled, lean animals such as gilts may have increased organ mass from up regulated metabolic activity, but pigs with greater intake will also have heavier intestinal tract compensating for the increased consumption suggesting barrows in this study ate more, especially late in the growth curve. Pigs fed NAR had heavier (P less than 0.01) hearts, but few treatment differences were observed in carcass quality and cutability. In general, fat content increased and made up a larger percentage of total carcass weight in pigs fed NAR. The current results do not confirm the source of previously observed differences in DP in pigs fed NAR, but could be attributed to the tendency of NAR to increase carcass fatness.

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Prediction of Japanese color score

Cited by 2 publications

References 112 publications

CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality

CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality

Novel feed additives to improve lipid profiles in pigs

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