Tissue distribution in pig carcasses exhibiting large differences in their degree of leanness, with special emphasis on intermuscular fat

Monziols, M.; Bonneau, Michel; Davenel, A.; Kouba, Maryline

doi:10.1016/j.livprodsci.2005.05.004

Cited by 7 publications

(3 citation statements)

References 8 publications

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“…All these findings support the hypothesis that variation of subcutaneous fat is quite independent from variation of inter muscular fat. In agreement with our results, Monziols et al (2005) reported that the degree of independence for the development of subcutaneous and intermuscular fat is larger in the ham relative to other cuts. This is of particular importance because a major goal of selective breeding for the heavy pig is to ensure adequate ham FT to cope with constraints on minimum fat covering dictated by current guidelines of Italian dry-cured ham production.…”

Section: Correlations Between Cia Traitssupporting

confidence: 93%

Computer image analysis traits of cross-sectioned dry-cured hams: A genetic analysis1

Bonfatti

Cecchinato

Sturaro

et al. 2011

Journal of Animal Science

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The aims of this study were to estimate genetic parameters of image analysis traits of cross-sectioned dry-cured hams and carcass weight (CW) and to investigate effects of some nongenetic sources of variation on these traits. Computer image analysis (CIA) had been carried out for digital images of the cross-section of 1,319 San Daniele dry-cured hams. The cross-sectional area (SA, cm(2)); the average thickness of subcutaneous fat (FT, cm); and the proportions of lean (LA, %), fat-eye (FEA, %), and subcutaneous fat area (SCF, %) to SA, and of biceps femoris (BFA, %) and semitendinosus muscle area (STA, %) to LA were recorded. Bivariate analyses were carried out for pairs of traits for estimation of genetic parameters using Bayesian methodology and linear models. Linear models included the nongenetic effects of slaughter groups and sex and the additive genetic effects of pigs and their ancestors (1,888 animals). Variation of FEA was nearly 4-fold that of SA and LA. Variation of CIA traits due to sex effect was not large, whereas slaughter group effects were relevant sources of variation for all traits. For all traits, with the exception of FEA, the posterior probability for the true heritability being greater than 0.1, was greater than 0.95. Point estimates of heritabilities for FT and SCF were 0.42 and 0.51, respectively. Heritability estimates for FEA, LA, BFA, and STA were 0.13, 0.44, 0.44, and 0.36, respectively. The genetic correlations between CW and CIA traits were positive and large for SA (0.86), positive and moderate for FT, FEA, and STA (0.47, 0.40, and 0.45, respectively) and negative with LA (-0.28). Although FEA, FT, and SCF were all measures of the extent of fat deposition in the ham, the genetic correlations between FT or SCF and FEA were very low. A very large estimate (0.74) was obtained for the genetic relationship between SA and FEA, suggesting that reduction of ham roundness through selective breeding would be beneficial for decreasing FEA. On the basis of the estimated parameters, genetic selection is expected to be effective in changing size of fatty and lean areas of the cross-section of dry-cured hams. Causes related to the abnormal development of the fat-eye depot remain unknown, but this study provided evidence that influences of polygenic effects on phenotypic variation of FEA are limited.

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Section: Correlations Between Cia Traitssupporting

confidence: 93%

Computer image analysis traits of cross-sectioned dry-cured hams: A genetic analysis1

Bonfatti

Cecchinato

Sturaro

et al. 2011

Journal of Animal Science

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“…The differences in the IMF content between products could be due to the development of the different fat deposition in the different anatomical locations. Several authors (Monzoils and others ; Kouba and Bonneau ) found that the development of the different fat deposition in the pig was not regulated in the same way, being different depending on the anatomical location.…”

Section: Resultsmentioning

confidence: 99%

Quality of Dry‐Cured Ham Compared with Quality of Dry‐Cured Shoulder

Reina

Pulgar

Tovar

et al. 2013

Journal of Food Science

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The physicochemical and sensory properties of 30 dry-cured hams and 30 dry-cured shoulders were analyzed to determine the relationships between them. The variables used to characterize both products were: compositional parameters, instrumental texture, amino acid and fatty acid composition, and sensory profile. Despite being products from the same animal and composed mainly of fat, lean, and bone, their morphological differences determine the conditions of the processing time, which produced differences between products in most of the parameters evaluated. Dry-cured shoulders showed lower moisture content and greater instrumental hardness due to their morphology and muscular structure. Besides, these samples showed lower amino acid content according to the shorter ripening time. For the same reason, the dry-cured hams showed higher moisture content, lower instrumental hardness, and higher amino acid content. However, the differences in the muscular structure did not affect the sensory characteristics, which were more related with some compositional parameters, such as chloride, moisture, and amino acid content and with the length of the curing process.

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“…; Monziols et al . ; Kouba & Bonneau ). For this reason, it is not commonly used as a target trait in breeding programs.…”

Section: Most Significant Single Nucleotide Polymorphisms (Snps) Thatmentioning

confidence: 99%

A genome‐wide association study for a proxy of intermuscular fat level in the Italian Large White breed identifies genomic regions affecting an important quality parameter for dry‐cured hams

et al. 2017

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Intermuscular fat content in protected designations of origin dry-cured hams is a very important meat quality trait that affects the acceptability of the product by the consumers. An excess in intermuscular fat (defined as the level of fat deposition between leg muscles) is a defect that depreciates the final product. In this study we carried out a genome-wide association study for visible intermuscular fat (VIF) of hams in the Italian Large White pig breed. This trait was evaluated on the exposed muscles of green legs in 1122 performance-tested gilts by trained personnel, according to a classification scale useful for routine and cheap evaluation. All animals were genotyped with the Illumina PorcineSNP60 BeadChip. The genome-wide association study identified three QTL regions on porcine chromosome 1 (SSC1; accounting for ~79% of the SNPs below the 5.0E-04 threshold) and SSC2, two on SSC7 and one each on SSC3, SSC6, SSC9, SSC11, SSC13, SSC15, SSC16 and SSC17. The most significant SNP (ALGA0004143 on SSC1 at 77.3 Mb; P < 0.05), included in the largest QTL region which spanned about 6.8 Mb on SSC1, is located within the glutamate ionotropic receptor kainate type subunit 2 (GRIK2) gene. Functional annotation of all genes included in QTL regions for VIF suggested that intermuscular fat in the Italian Large White breed is a complex trait apparently influenced by complex biological mechanisms also involving obesity-related processes. These QTL target mainly chromosome regions different from those affecting subcutaneous and intramuscular fat deposition.

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Tissue distribution in pig carcasses exhibiting large differences in their degree of leanness, with special emphasis on intermuscular fat

Cited by 7 publications

References 8 publications

Computer image analysis traits of cross-sectioned dry-cured hams: A genetic analysis1

Computer image analysis traits of cross-sectioned dry-cured hams: A genetic analysis1

Quality of Dry‐Cured Ham Compared with Quality of Dry‐Cured Shoulder

A genome‐wide association study for a proxy of intermuscular fat level in the Italian Large White breed identifies genomic regions affecting an important quality parameter for dry‐cured hams

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