Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality

Auqui, S.M.; Egea, Macarena; Peñaranda, Irene; Garrido, María Dolores Pitarch; Linares, María Belén

doi:10.1016/j.meatsci.2019.05.022

Cited by 20 publications

(19 citation statements)

References 39 publications

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“…Tejerina et al [ 5 ] also found a higher WHC in different muscles of an Iberian pig raised with grazing and feeding on acorns and grass. In our study, the higher percentage of cooking loss showed by G4 could be related to the lower fat content, as is observed in different pig breeds [ 37 , 41 , 42 , 43 ].…”

Section: Discussionsupporting

confidence: 71%

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

Vieira

Sarmiento-García

García

et al. 2021

Foods

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The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.

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Section: Discussionsupporting

confidence: 71%

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

Vieira

Sarmiento-García

García

et al. 2021

Foods

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“…Its relation to ADG, to the best of our knowledge, this genetic association was reported in pigs for the first time. Auqui et al (2019) found that fatter pigs had higher cholesterol levels, suggesting a link between cholesterol levels and body weight. Their results demonstrated that PRELID2 could significantly regulate body weight through cholesterol levels.…”

Section: Potential Candidate Genes For Adgmentioning

confidence: 96%

A Genome-Wide Association Study on Feed Efficiency Related Traits in Landrace Pigs

Jiang

Wang

et al. 2020

Front. Genet.

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Feed efficiency (FE) traits in pigs are of utmost economic importance. Genetic improvement of FE related traits in pigs might significantly reduce production cost and energy consumption. Hence, our study aimed at identifying SNPs and candidate genes associated with FE related traits, including feed conversion ratio (FCR), average daily gain (ADG), average daily feed intake (ADFI), and residual feed intake (RFI). A genome-wide association study (GWAS) was performed for the four FE related traits in 296 Landrace pigs genotyped with PorcineSNP50 BeadChip. Two different singletrait methods, single SNP linear model GWAS (LM-GWAS) and single-step GWAS (ssGWAS), were implemented. Our results showed that the two methods showed high consistency with respect to SNP identification. A total of 32 common significant SNPs associated with the four FE related traits were identified. Bioinformatics analysis revealed eight common QTL regions, of which three QTL regions related to ADFI and RFI traits were overlapped. Gene ontology analysis revealed six common candidate genes (PRELID2, GPER1, PDX1, TEX2, PLCL2, ICAM2) relevant for the four FE related traits. These genes are involved in the processes of fat synthesis and decomposition, lipid transport process, insulin metabolism, among others. Our results provide, new insights into the genetic mechanisms and candidate function genes of FE related traits in pigs. However, further investigations to validate these results are warranted.

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“…The proximate composition was assessed by applying the following ISO norms: moisture, ISO 1442:1997 [ 12 ]; total ash ISO 936:1998 [ 13 ]; total protein ISO 937:1981 [ 14 ] (Kjeldahl N × 6.25); intramuscular fat content, ISO 1443:1979 [ 15 ], using petroleum ether (40–60 °C) as the solvent in a Soxhlet. The water-holding capacity (WHC) was also calculated [ 16 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage

Peñaranda

Auqui

Egea

et al. 2021

Animals

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(1) Background: The effect of Rosmarinus officinalis L. dietary supplementation on the pork meat quality of the Chato Murciano breed of pigs was evaluated during 21 days of storage. (2) Methods: Twenty-one castrated male pigs were divided into two groups. One group was fed a control diet (group C), and the other group consumed the same diet plus a 1000 ppm supplement of deodorized rosemary extract (group R). (3) Results: While the inclusion of rosemary extract in the pig diet did not produce notable changes in the technological parameters analysed in the meat, the lower microbiological count obtained in meat pointed to the antimicrobial effect of the extract. The storage time had a significant effect on all the parameters studied in both groups (C and R). Thus, lipid oxidation increased and the colour of the meat deteriorated, at the same time as the microbial counts and the deterioration of the sensory attributes increased. (4) Conclusions: Therefore, a certain antimicrobial effect of rosemary was observed in the meat of Chato Murciano.

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Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality

Cited by 20 publications

References 39 publications

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

A Genome-Wide Association Study on Feed Efficiency Related Traits in Landrace Pigs

Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage

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