Studies on Intramuscular Fat Percentage in Live Swine Using Real-time Ultrasound to Determine Pork Quality

Jung, Jong-Hyun; Shim, Kwan Seob; Na, Chong-Sam; Choe, Ho-Sung

doi:10.5713/ajas.14.0927

Cited by 23 publications

(14 citation statements)

References 20 publications

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“…This finding agrees well with that of Brewer et al [5] and Cannata et al [29], who showed an increase in the fat content with increased marbling degree. When compared to our results, Jung et al [30] reported lower fat content (2.1% to 2.7%) for the LD muscle of pure breeds (Duroc, Landrace, and Large White) but Muhlisin et al [18] reported higher fat level (5.6% to 6.0%) for the LD muscle of Korean native black pigs. These contrasting results could be attributed to the different pig breeds used among the studies.…”

Section: Resultscontrasting

confidence: 56%

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Seong

Cho

et al. 2019

Asian-Australas J Anim Sci

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Objective The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = −0.949), and flavor (r = −0.870), juiciness (r = −0.861), tenderness (r = −0.862) and acceptability (r = −0.815) scores. Conclusion The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.

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Section: Resultscontrasting

confidence: 56%

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Seong

Cho

et al. 2019

Asian-Australas J Anim Sci

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“…With the continuous development of color image processing technology, the reliability of using ultrasound images to predict IMF [ultrasonic methods to predict IMF (UIMF)] has become increasingly high (Newcom et al, 2002; Schwab et al, 2009). Jung et al (2015) found that the genetic and phenotypic correlations for CIMF and UIMF were 0.75 and 0.76, respectively. Due to the low cost, convenience, high accuracy, and non-invasiveness of this technology (Cross and Belk, 1994; Yang et al, 2006; Jung et al, 2015), UIMF has been increasingly adopted in large-scale measurement of IMF.…”

Section: Introductionmentioning

confidence: 97%

“…Jung et al (2015) found that the genetic and phenotypic correlations for CIMF and UIMF were 0.75 and 0.76, respectively. Due to the low cost, convenience, high accuracy, and non-invasiveness of this technology (Cross and Belk, 1994; Yang et al, 2006; Jung et al, 2015), UIMF has been increasingly adopted in large-scale measurement of IMF.…”

Section: Introductionmentioning

confidence: 97%

Single-Locus and Multi-Locus Genome-Wide Association Studies for Intramuscular Fat in Duroc Pigs

et al. 2019

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Intramuscular fat (IMF) is an important quantitative trait of meat, which affects the associated sensory properties and nutritional value of pork. To gain a better understanding of the genetic determinants of IMF, we used a composite strategy, including single-locus and multi-locus association analyses to perform genome-wide association studies (GWAS) for IMF in 1,490 Duroc boars. We estimated the genomic heritability of IMF to be 0.23 ± 0.04. A total of 30 single nucleotide polymorphisms (SNPs) were found to be significantly associated with IMF. The single-locus mixed linear model (MLM) and multiple-locus methods multi-locus random-SNP-effect mixed linear model (mrMLM), fast multi-locus random-SNP-effect efficient mixed model association (FASTmrEMMA), and integrative sure independence screening expectation maximization Bayesian least absolute shrinkage and selection operator model (ISIS EM-BLASSO) analyses identified 5, 9, 8, and 21 significant SNPs, respectively. Interestingly, a novel quantitative trait locus (QTL) on SSC 7 was found to affect IMF. In addition, 10 candidate genes ( BDKRB2 , GTF2IRD1 , UTRN , TMEM138 , DPYD , CASQ2 , ZNF518B , S1PR1 , GPC6 , and GLI1 ) were found to be associated with IMF based on their potential functional roles in IMF. GO analysis showed that most of the genes were involved in muscle and organ development. A significantly enriched KEGG pathway, the sphingolipid signaling pathway, was reported to be associated with fat deposition and obesity. Identification of novel variants and functional genes will advance our understanding of the genetic mechanisms of IMF and provide specific opportunities for marker-assisted or genomic selection in pigs. In general, such a composite single-locus and multi-locus strategy for GWAS may be useful for understanding the genetic architecture of economic traits in livestock.

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“…High levels of total fat intake have been shown to increase obesity and cancer risk in industrialized countries (Van Barneveld, 2003). Regarding this, modern pork industry focused their efforts on producing pigs with a lower percentage of fat (Jung et al, 2015) to satisfy consumers' preferences (Van Barneveld, 2003). However, leaner meat results not only in reduction of subcutaneous fat, but also of IMF.…”

Section: Introductionmentioning

confidence: 99%

Higher membrane fluidity mediates the increased subcutaneous fatty acid content in pigs fed reduced protein diets

Lopes

Martins

et al. 2017

Animal

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The production of pork with moderate amounts of intramuscular fat (IMF) without an increase in subcutaneous fat is highly desirable for the meat industry. Several studies indicate that dietary protein reduction during the growing-finishing period of pigs enhances IMF content, but its consequence on carcass fat deposition is still contradictory. In this study, we hypothesized that the effects of reduced protein diets (RPD), corrected or not with the limiting amino acid lysine, on subcutaneous fat deposition from pigs with distinct genotypes are mediated by adipose membranes biophysical properties. In total, 36 crossbred (Large White×Landrace×Pietrain - a lean genotype) and purebred (Alentejana breed - a fatty genotype) male pigs were randomly assigned to the control group, the RPD group or the reduced protein diet equilibrated for lysine (RPDL) group, allowing a 2×3 factorial arrangement (n=6). Backfat thickness and total fatty acid content were higher in Alentejana relative to crossbred pigs. Although dietary treatments did not change backfat thickness, RPD and RPDL increased total fatty acids content of subcutaneous fat. In order to understand this effect, adipose tissue membranes isolated from pig's subcutaneous fat were assayed for glycerol permeability and fluidity, using 1,6-diphenyl-1,3,5-hexatriene (DPH) and 1-(4-(trimethylamino)-phenyl)-6-phenyl-1,3,5-hexatriene (TMA-DPH) probes. The glycerol transport across adipose membranes was not mediated by aquaglyceroporins and remained unchanged across dietary groups. Regardless of lysine correction, RPD increased membrane fluidity at the hydrocarbon region (lower DPH fluorescence anisotropy) in both genotypes of pigs. This result was associated with a lower ratio between oleic acid and linoleic acid on membrane's fatty acid composition. Adipose membrane's cholesterol content was independent from genotype and diet. Taken together, the present study shows that dietary protein reduction is successful in maintaining backfat thickness, although a negative side effect was observed on total fatty acids in subcutaneous fat, which may be due to changes in the fluidity of adipose membranes.

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Studies on Intramuscular Fat Percentage in Live Swine Using Real-time Ultrasound to Determine Pork Quality

Cited by 23 publications

References 20 publications

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Single-Locus and Multi-Locus Genome-Wide Association Studies for Intramuscular Fat in Duroc Pigs

Higher membrane fluidity mediates the increased subcutaneous fatty acid content in pigs fed reduced protein diets

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