The effects of breed and gender on meat quality of Duroc, Pietrain, and their crossbred

Kim, Jeong Ah; Cho, Eun Seok; Jeong, Yong Dae; Choi, Yo Han; Kim, Young Sin; Choi, Jung Woo; Jang, Aera; Hong, Joon Ki; Jin, Soo

doi:10.5187/jast.2020.62.3.409

Cited by 22 publications

(20 citation statements)

References 34 publications

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“…As expected, a significant influence of Duroc genotype on IMF content was found, which has long been considered one of the breed traits of Duroc [ 38 ] and has been confirmed by many authors [ 2 , 9 , 37 , 39 , 40 ]. Apart from the possible influence of Duroc genotype, the high content of IMF in (LWxL)xD of raw ham is certainly a consequence of the prolonged fattening [ 41 ] and the much higher final weights of the pigs [ 42 ].…”

Section: Resultssupporting

confidence: 77%

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

et al. 2021

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Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.

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Section: Resultssupporting

confidence: 77%

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

et al. 2021

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“…This fact may be an indication that DUR pigs may be more sensitive to ractopamine supplementation in relation to meat color. In addition, previous studies indicate that meat color is influenced by breed (Li et al, 2013;Zhang et al, 2018;Kim et al, 2020) which could explain the differences observed in the present study.…”

Section: Discussionsupporting

confidence: 49%

Betaine and ractopamine for pigs from 90 to 140 kg

Soares¹

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Two experiments were carried out with female pigs from 90 to 140 kg. In experiment I, the objective was to evaluate the supplementation of ractopamine and betaine, alone or in association, on performance, carcass traits, meat quality and expression of genes related to lipid metabolism in skeletal glycolytic and oxidative muscle tissue and in the subcutaneous adipose tissue. In experiment II, to evaluate performance, carcass traits, pork quality and expression of genes related to lipid metabolism in glycolytic and oxidative muscle tissues of two divergent genetic lines fed ractopamine. In experiment I, a total of 72 female pigs (Agroceres PIC) with initial body weight of 88.96 ± 3.44 kg were assigned to a completely randomized design in four diets with nine replicates and two pigs per experimental unit, represented by the pen. Diets consisted of a control (CTRL) diet (without ractopamine and betaine); CTRL + 2.5 g/kg betaine (BET); CTRL+ 20 ppm ractopamine (RAC); and RAC + 2.5 g/kg de betaine (RAC + BET). In experiment II, eighteen female pigs Agroceres PIC 337 (Large White x Landrace x Duroc x Pietrain) x Camborough (Large White x Landrace) (HYB), with initial body weight of 88.96 ± 3.44 kg and 12 female pigs DB LQ 1250 (Duroc) x DB 90 (Large White x Landrace) (DUR), with initial body weight of 85.63 ± 1.55 kg were used. Pigs were allotted in a completely randomized design in two groups: HYB and DUR with nine and six replicates, respectively, and two pigs per experimental unit, represented by the pen. In experiment I, pigs fed RAC and RAC+BET diets had higher daily weight gain, lower feed conversion compared to pigs fed the other diets and higher hot carcass weight and carcass yield, compared to CTRL diet. Pigs fed BET, RAC and RAC+BET diets had greater loin muscle area. The backfat thickness was lower in pigs fed RAC+BET diet, compared to the CTRL. The meat from pigs fed BET diet had lower Warner-Bratzler shear force and higher percentage of intramuscular fat compared to CTRL. BET diet increased the expression of lipogenic factors in Longissimus dorsi and Soleus muscles compared to CTRL. In adipose tissue, RAC and BET diets increased the expression of genes related to lipolysis and β-oxidation. The results indicate that performance and carcass traits can be improved with ractopamine and betaine promotes increase in loin muscle area and pork quality. In experiment II, the performance of pigs from both genetic groups was similar. However, DUR pigs had lower backfat thickness. The meat from DUR pigs had higher L* (brightness), lower a* (redness) and higher percentage of intramuscular fat. DUR pigs had higher expression of peroxisome proliferator-activated receptor gamma (PPARγ) and fatty acid protein translocase/cluster differentiation (FAT/CD36), in addition to higher abundance of hormone-sensitive lipase (HSL) and Adiponectin (ADIP) mRNA in the Longissimus dorsi. Greater abundance of PPARγ and FAT/CD36 mRNA was also observed in the Soleus muscle of DUR pigs with no change in the expression of enzymes related to lipid degradation compared to HYB pigs. DUR pigs had carcasses with lower backfat thickness and better meat quality, evidenced by the higher percentage of intramuscular fat compared to HYB pigs. Possibly the higher concentration of intramuscular fat is mainly due to the higher expression of transcription factors and enzymes related to adipogenesis and lipogenesis in glycolytic and oxidative skeletal muscle tissue in DUR pigs. Keywords: Lipid metabolism. mRNA expression. Performance. Pork quality.

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“…In addition to pH, Table 1 shows the results for the color of the breast and thigh of the spent hen and broiler. Color is an important factor because it has a major, direct impact on consumers’ purchasing rates and preferences [ 21 ]. Lightness was significantly higher in BT than in SB and BB, which can be explained by the higher accumulation of the blood pigment myoglobin in thigh meat than in breast meat, which has a low exercise capacity.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

Lee

Kim

2021

Animals

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This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens.

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The effects of breed and gender on meat quality of Duroc, Pietrain, and their crossbred

Cited by 22 publications

References 34 publications

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

Betaine and ractopamine for pigs from 90 to 140 kg

Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

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