The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Bahelka, Ivan; Hanusová, Emília; Peškovičová, D.; Demo, P.

doi:10.17221/2233-cjas

Cited by 20 publications

(29 citation statements)

References 25 publications

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“…Bahelka et al (2007) found that the correlation between ABF and LMP was −0.50, which is substantially smaller than in our study (−0.69). Also, the phenotypic correlations between the three individual subcutaneous backfat layers and LMA reported by Newcom et al (2005) were considerably smaller (−0.18 to −0.23) than in the present study.…”

Section: Resultscontrasting

confidence: 99%

“…Newcom et al (2005) and Yang et al (2010) reported smaller correlations between the individual subcutaneous backfat layers and IMF (0.26 to 0.34). The value for the correlation between ABF and IMF reported by Bahelka et al (2007) (0.33) is also substantially smaller than that observed in the present study (0.49). Substantially greater correlations of individual backfat layers at the 10th rib (outer, middle, and inner) with IMF for Duroc-sired pigs (0.66, 0.76 and 0.71, respectively) were reported by Eggert (1998).…”

Section: Resultscontrasting

confidence: 94%

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Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, <i>Longissimus</i> Muscle Cholesterol and Fatty Acid Composition in Pigs

Jacyno¹,

Pietruszka²,

Kawecka³

et al. 2015

SA J. An. Sci.

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The aim of the present study was to determine the phenotypic correlations of backfat thickness with meatiness traits and intramuscular fat, cholesterol and fatty acid composition in the longissimus muscle of pigs. For this study, 60 barrows and 60 gilts (Pietrain × Duroc boars and Polish Large White crossbred sows) were slaughtered at 100 kg bodyweight. Lean meat percentage (LMP), loin muscle area (LMA), backfat thickness measured at five locations and average backfat thickness (ABF), and intramuscular fat (IMF), cholesterol (CHLM) and fatty acid composition in the longissimus muscle were determined. Phenotypic correlations of individual backfat thickness measured at five locations and ABF with LMP, LMA and polyunsaturated fatty acids (PUFAs), including C18 :2n-6, were negative and moderate to high, while with monounsaturated fatty acids (MUFAs), including C16:1 and C18:1 were positive and very low. Correlations of individual backfat thickness and ABF with saturated fatty acids (SFAs) and C16:0 were positive (0.29 to 0.56), while for C18:0 were low (0.10 to 0.23). Correlations of IMF and CHLM with LMP, LMA and PUFAs, especially C18:2n-6, were negative and high, while with SFAs and MUFAs were positive and moderate to high. Correlation between IMF and CHLM was high (0.74). The results of the present study indicate that increased IMF content results a significant decrease in carcass meatiness (LMP and LMA) and of PUFAs content and an increase in backfat thickness and contents of SFAs, MUFAs and CHLM.

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Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 94%

Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, <i>Longissimus</i> Muscle Cholesterol and Fatty Acid Composition in Pigs

Jacyno¹,

Pietruszka²,

Kawecka³

et al. 2015

SA J. An. Sci.

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“…Contrary to most studies, they found that females had higher IMF content than castrates. In our study, castrates had higher IMF content than females; this was supported by Larzul et al (1997) and Bahelka et al (2007), who found significantly higher lean meat percentage and lower levels of IMF in females than in castrates. Latorre et al (2003) found significantly higher IMF content, and less moisture and protein in castrates than in females.…”

Section: Genetic Variation In Meat Qualitysupporting

confidence: 85%

Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

Gjerlaug-Enger

Aass

Ødegård

et al. 2010

Animal

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To study genetic variation in meat quality traits measured by rapid methods, data were recorded between 2005 and 2008 on samples of M. longissimus dorsi (LD) in Landrace (n 5 3838) and Duroc (n 5 2250) pigs included in the Norwegian pig breeding scheme. In addition, ultimate pH levels in the glycolytic LD (loin muscle) and M. gluteus medius (GM, ham muscle), and in the oxidative m. gluteus profundus (GP, ham muscle) were recorded as an extended data set (n 5 16 732 and n 5 7456 for Landrace and Duroc, respectively) from 1998 to 2008. Data were analysed with a multi-trait animal model using AI-REML methodology. Meat from Duroc had considerably more intramuscular fat (IMF), less moisture and protein, appeared darker with higher colour intensity and had lower drip loss than meat from Landrace. The heritability estimates (s. in LD all demonstrated moderate-to-high genetic variation for these traits in both breeds. Near infrared spectroscopy and EZ-DripLoss are modern technologies used in this study for the determination of chemical components and drip loss in meat. These methods gave higher heritabilities than more traditional methods used to measure these traits. The estimated genetic correlations between moisture and IMF in Duroc, and pH and drip loss in Duroc were both 20.89. Interesting differences between the two breeds in numerical value of some genetic correlations were observed, probably reflecting the differences in physiology and selection history between Landrace and Duroc. The estimated genetic correlation between drip loss and pH was much stronger in Duroc than in Landrace (20.89 and 20.63, respectively). This might be due to the high pH in Duroc, whereas Landrace had a lower pH closer to the iso-electric point for muscle proteins. The positive genetic correlation between the L* value in meat and IMF in Duroc (0.50) was an effect of differences in visible marbling, rather than meat colour. For Landrace, this correlation was negative (20.20). IMF content showed favourable genetic correlations to drip loss (20.36 and 20.35 for Landrace and Duroc, respectively).

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“…Methods of evaluation of carcasses are under permanent development. Bahelka et al (2007) analysed the influence of sex and slaughter weight on carcass quality. Vítek et al (2008) documented the improvement of carcass classification by adding additional characteristics.…”

mentioning

confidence: 99%

Results of pig carcass classification according to SEUROP in the Czech Republic

Kvapilík¹,

Přibyl²,

Růžička³

et al. 2009

CZECH J ANIM SCI

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Pigs and dairy cows are the two main industries of livestock production in the Czech Republic (CR) and in the European Community (EC) as a whole. Of the total annual per capita meat consumption in the CR (81 kg), in the EC (92 kg) and worldwide (42 kg) pig meat accounts for 54% (43.5 kg), 47% (42.7 kg) and 39% (16.4 kg), respectively. Longterm forecasts indicate that the production and consumption of pig meat in the EC will slowly grow by about 3% to 4% by 2013. In accordance with the common agricultural policy reform, which is in the process of realization, increased attention will be paid to food production. Consequently, issues associated with the identification, classification and quality of pig carcasses will be of increased importance.According to Kirton (1989) pig classification is the most objective of the various systems applied to pig, sheep and cattle carcasses, because it is the animal to which it is easiest to apply objective classification methods. One reason for this is that it has more uniform fat cover than other species.The conventional method of pig carcass classification (FOM, SKG II) was analysed by Matzke et al. (1986), the AutoFOM system based on ultrasonic measurements was described by Brøndum et al. (1998), Busk et al. (1999), and the accuracy of FOM instruments used in on-line pig carcass classification in the CR was detailed by Šprysl et al. (2007) and others.The accuracy of the EU reference dissection method for pig carcass classification in four dif- The highest correlation coefficients are between QC and LM (r = -0.920), LM and FT (-0.900) as well as QC and FT (0.828), the lowest between FT and MT (r = -0.084). Quality class as the dominant indicator is influenced mainly by LM, which explains from 77% to 89% of variability in the case of linear regression. Among the eight methods of pig carcass classification the FOM apparatus was used the most frequently (46.5% carcasses) followed by the ULTRA-FOM 300 apparatus (15.6%), another apparatus (13.2%) and by the IS-D-05 unit (9.8%). In the statistical models used all effects (differences) are statistically significant because of the large size of the data set. The results from the separate evaluation of each cross-classified effect are that EV has the largest influence and yearseason and methods have a smaller influence. The time trend (42 months) documents stable CW and MT, a slight increase in LM and improvement of QC. The estimated results indicate the successful introduction of pig carcass classification in the CR after accession to the EU.

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The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Cited by 20 publications

References 25 publications

Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, <i>Longissimus</i> Muscle Cholesterol and Fatty Acid Composition in Pigs

Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, <i>Longissimus</i> Muscle Cholesterol and Fatty Acid Composition in Pigs

Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

Results of pig carcass classification according to SEUROP in the Czech Republic

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