Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet

Fifty-one (Landrace∗Large White)∗Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA®: 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. Gilts had leaner (P < 0.05) carcasses with lower fat percentage in major primal cuts, and less (P < 0.05) saturated fat compared with barrows with no interaction (P > 0.05) between dietary treatment and gender. Source of dietary fat had no effect (P > 0.05) on primal cut yields, composition of major primal cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P < 0.05) percentage of saturated (SFA) and monounsaturated (MUFA) fatty acids, and lower (P < 0.05) polyunsaturated fatty acids (PUFA) and n-6:n-3 ratio compared with CONTROL animals (37.4% vs. 36.8%, 44.7% vs. 40.1%, 17.9% vs. 23.2%, and 18.9 vs. 21.8 ratio, respectively). Subcutaneous fat from pigs fed HO had greater (P < 0.05) MUFA percentage, lower (P < 0.05) SFA and PUFA percentage, and lower (P < 0.05) n-6:n-3 ratio than pigs fed CONTROL diet (51.4% vs. 48.0%, 30.5% vs. 32.9%, 18.1% vs. 20.1%, and 9.83 vs. 11.3 ratio, respectively). Intramuscular fat had higher proportion of SFA and lower of MUFA showing a higher degree of tissue saturation compared with subcutaneous fat. Feeding Greedy-Grass increased MUFA and decreased PUFA proportions in fat depots reducing the risk of production of carcasses that are soft and oily which result in lower technological and processing quality.     

Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition

Forty male Italian Merino lambs were used to study the effects of four feeding systems on muscle fatty acids composition: S group-ten lambs were kept indoors, and fed with concentrate for all experimental period (89 days); P group-ten lambs were allowed to graze a pasture for all experimental period; PS37 group-ten lambs were allowed to graze a pasture for 52 days and shifted indoor, fed with concentrate, 37 days before slaughtered; PS14 group, where 10 lambs were fed on pasture for 75 days and shifted indoor, fed with concentrate, 14 days before slaughtered. Grazing lowered the levels of C12:0, C14:0, C16:0 and n-6 PUFA and increased n-3 PUFA and CLA isomer compared to concentrate feeding. After a short period of indoor finishing with concentrate, the fatty acid characteristics of the meat retain a part of the benefits occurring from grazing, while a longer period seems to erase almost all the benefits from grazing.     

Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foals

The goal of the trial was to evaluate meat quality, with an emphasis on intramuscular fatty acid composition, of Sanfratellano foals, compared to that from Haflinger foals,both slaughtered at 18 months of age. Thirty foals, half of Sanfratellano breed and half of Haflinger breed, naturally weaned at 7-8 months, were divided into two homogeneous groups at 15 months of age and fed a finishing diet based on polyphite hay and concentrate. The finishing period lasted three months. Sanfratellano foals showed higher slaughter weight (P<0.05) as well carcass weight (P<0.05) compared to Haflinger foals. Meat physical and proximate analyses did not discriminate the two groups. Normal pH values (5.6-5.7) measured at 4-6 day post mortem were recorded in meat from both groups. Shear force values accounted (range 55-58N) for a favourable tenderness in both groups. The intramuscular fat level was low in both groups (<2.5%) supporting the healthy image of this meat. The proportion of linolenic acid was higher (P<0.01) in Haflinger meat than in Sanfratellano one, thus causing a higher (P<0.05) total n-3 fatty acid content. Overall meat from both groups showed a favourable repartition among saturated (36-37% total FAME's), monounsaturated (33% total FAME's) and polyunsaturated fatty acids (30-31% total FAME's).     

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture

The content and the bioaccessibility of Se, Cu, Zn, Mn, and Fe were determined in unaged and aged meat (14days) from the Psoas major (PM), Gluteus medius (GM) and Longissimus dorsi (LD) muscles of Hereford (H) and Braford breed (B) steers fed pasture. Furthermore, the content of heme-Fe was determined in the same muscles. The H had a lower content of Cu and a higher content of Fe. Also, H had more heme-Fe than B. The bioaccessibility in unaged meat for Se, Cu, Zn, Mn and Fe ranged between 75 and 91%, 30 and 45%, 40 and 68%, 55 and 95%, and 60 and 70%, respectively. After aging, the bioaccessibility for the same minerals ranged between 58 and 80%, 30 and 48%, 40 and 58%, 75 and 95%, and 59 and 70%, respectively. Aging affected negatively the Se content and its bioaccessibility, in the two breeds. Also, the heme-Fe content was negatively affected by aging in all muscles and breeds.     

Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions

Carcass composition and meat quality attributes were compared in yearling sheep and goats. After weaning at 3 months of age, the animals were maintained under stall fed condition up to 1 year of age. Throughout the study, the animals were maintained on ad libitum complete feed (50:50 roughage and concentrate). The yearling sheep had higher (P<0.05) pre slaughter weight, hot carcass weight and dressing % than the goats. The muscular development as indicated by loin eye area was significantly (P<0.01) greater in sheep than goats. In general, total non-carcass fat contents were more in sheep than goats. Similarly, the dissected total fat of half carcass was also more (P<0.01) in sheep than the goats. Neck and shoulder portion was heavier (P<0.01) in goats than the sheep. Shear force value was greater (P<0.01) in goats (7.42 kg/cm²) than sheep (3. 74 kg/cm²). Goat meat had more (P<0.01) moisture and less fat than mutton. In sensory evaluation both the species were rated almost equal in overall palatability scores. The current study showed that dressing yield was higher in sheep than goats. But goat yielded leaner carcass which is desirable for the calorie concern consumers. It was also revealed that meat from goat carcasses was tougher than mutton.     

Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts

Fifty-seven York-crossed barrows and gilts were fed either a grain and soy diet (CONTROL with 28% C18:1) or a similar diet enriched with oleic acid (HO with 43% C18:1, Greedy-Grass OLIVA®). There were no interactions between dietary treatment and gender and there were no differences in intramuscular and subcutaneous fatty acid composition between sexes (P > 0.05). Similar primal cut yields, composition of major primal cuts, and carcass and meat quality characteristics were found for HO and CONTROL fed pigs. Apart from a few significant but small differences for some fatty acids, intramuscular fatty acid composition was similar for both dietary treatments. Subcutaneous fat from HO fed pigs had a 6.9% increase in total monounsaturated fatty acids and a 9.3% reduction in total polyunsaturated fatty acids (P < 0.05) compared with CONTROL fed animals, without adversely affecting carcass quality and producing suitable hams for processing by the meat industry.     

Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition

Forty Merino Branco ram lambs were used to study the effects of initial diet and duration of supplementation with a conjugated linoleic acid (CLA) promoting diet, on carcass composition, meat quality and fatty acid composition of intramuscular fat. The experimental period was 6 weeks. The experimental design involved 2 initial diets (commercial concentrate (C); dehydrated lucerne (L)), and 2 finishing periods (2 and 4 weeks) on dehydrated lucerne plus 10% soybean oil (O). Data were analysed as a 2 × 2 factorial arrangement with initial diet and time on finishing (CLA promoting) diet as the main factors. The lambs were randomly assigned to four groups: CCO; COO; LLO; LOO according to the lamb’s diet fed in each period.Lambs initially fed with concentrate showed higher hot carcass weights (11.2 vs 9.6 kg) than lambs fed initially with lucerne. The increase of the duration of finishing period reduced the carcass muscle percentage (57.4% vs 55.5%) and increased the subcutaneous fat percentage (5.67% vs 7.03%). Meat colour was affected by initial diet. Lambs initially fed with concentrate showed a lower proportion of CLA (18:2cis-9, trans-11 isomer) (0.98% vs 1.38% of total fatty acids) and most of n−3 polyunsaturated fatty acids than lambs initially fed with lucerne. Initial diet did not compromise the response to the CLA-promoting diet and the proportion of 18:2cis-9, trans-11 in intramuscular fat increased with the duration of time on the CLA-promoting diet (1.02% vs 1.34% of total fatty acids).     

肌内脂肪与背最长肌肉质、脂肪酸组成的关系

研究肌内脂肪（IMF）含量与肉质以及脂肪酸含量和组成比例之间的关系。以北京黑猪背最长肌（n=20）为实验材料,测定肌内脂肪含量、肉质以及脂肪酸含量和组成。结果显示,肌内脂肪含量与滴水损失呈显著正相关（p<0.05）,与蒸煮损失、剪切力、肉色的相关性不显著（p>0.05）。随着肌内脂肪含量升高,除长链多不饱和脂肪酸(C_20:3n6、C_20:4n6)以外的大多数脂肪酸含量增加,相对比例也上升;多不饱和脂肪酸的含量增加,但是相对比例下降;长链多不饱和脂肪酸的含量和相对比例都降低。随着肌内脂肪含量的升高,饱和脂肪酸（SFA）和单不饱和脂肪酸（MUFA）的含量升高,回归方程斜率分别为197.3和248.31,多不饱和脂肪酸（PUFA）增加的幅度不大,回归方程的斜率为11.43。结果提示:肌内脂肪含量较低时（本实验平均值2.86%）,对肉质的影响不显著。随着肌内脂肪含量升高,总脂肪酸含量（TFA）增加,主要归因于SFA和MUFA含量的增加。PUFA的含量相对稳定,受肌内脂肪含量变化的影响较小。      

Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content,fatty acid composition,and meat quality in Berkshire breed

The objective of this study was to examine the relationship between polymorphisms of the heart fatty acid binding protein (H-FABP) gene and variation in intramuscular fat (IMF) content, fatty acid composition, and meat quality in Berkshire breed. We detected an association between IMF content and H-FABP HinfI restriction fragment length polymorphism (RFLP) genotype. The HH genotype showed the greatest IMF content among the genotype classes (P < 0.05). Regarding meat quality traits, only drip loss was significantly different among the H-FABP HinfI RFLP genotype classes (P < 0.01). In the case of fatty acid composition, the degree of saturation of fatty acids was greater in hh-genotype pigs than in HH and Hh genotypes. The H-FABP MspI RFLP genotype affected unsaturated fatty acid content, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P < 0.05), whereas the H-FABP HaeIII RFLP genotype had no effect on fatty acid characteristics.     

Influences of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs

To assess the effects of dietary CLA, lysine and sex on performance, blood metabolites, carcass characteristics, meat quality and skeletal development, seventy-two pigs (initially 105.3 ± 6.6 kg live weight) barrows and gilts, were assigned to one of four diets in a 2 × 2 × 2 factorial arrangement. The diets contained 0% or 0.75% CLA, and 0% or 0.16% of l-lysine–HCl. All pigs were slaughtered at an average weight of 153.4 ± 11.0 kg. Neither CLA nor lysine supplementation influenced growth, blood metabolites or carcass characteristics. CLA reduced (P < 0.05) pH₂₄ and increased (P < 0.01) yellowness (b^*) of the Longissimus muscle. Lysine increased (P < 0.01) pH₂₄ and reduced (P < 0.01) muscle ash content. CLA reduced (P < 0.05) collagen synthesis, and lysine increased (P < 0.05) collagen synthesis in Longissimus muscle, but no influence on intramuscular collagen maturity or muscle hydroxylysylpyridinoline crosslink concentration were observed. In addition, metacarpal bone diameter was reduced (P < 0.05) by CLA. Barrows had higher ADG, final weight (P < 0.01), carcass weight, lean percentage (P < 0.05), serum cholesterol (P < 0.05) and triacylglycerol (P < 0.001) than gilts. Metatarsal diameter was larger in gilts than barrows (P < 0.05).     

Redberry juniper as a roughage source in lamb feedlot rations: wool and carcass characteristics, meat fatty acid profiles, and sensory panel traits

Effects of replacing cottonseed hulls with juniper leaves on end products were investigated in lambs. Lambs were individually fed diets containing cottonseed hulls (CSH), half of the CSH replaced by juniper (CSHJ), or all the CSH replaced by juniper (JUN). Lambs grew the same amount of wool when measured as greasy fleece (P > 0.19), clean fleece (P > 0.46), and clean wool production per unit of BW (P > 0.54). Average fiber diameter quadratically decreased (P = 0.04) and became more uniform (P < 0.04) as percentage of juniper increased in the diet. Carcass characteristics were not affected (P > 0.16) by diet. Myristic, palmitoleic, and arachidic acids, cis-9, trans-11 CLA, and the ?9 desaturase index linearly increased (P < 0.09) and stearic acid linearly decreased (P = 0.05) as percentage of juniper increased in the diet. Off-flavor linearly increased (P = 0.02) as juniper increased in the diet.     

Carcass measurements and meat quality of Turkish Merino,Ramlic, Kivircik,Chios and Imroz lambs raised under an intensive production system

Effect of breed on carcass measurements and meat quality characteristics were investigated by using 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds. Chios and Imroz carcasses had smaller values for carcass quality characteristics. Breed had no significant effect on pH at 45 min and 24 h post-mortem, water holding capacity and cooking loss. Kivircik and Imroz lambs had lower Warner Bratzler shear force values than those of Ramlic and Turkish Merino lambs (P < 0.01). Meat samples from Kivircik lambs had the highest redness value. Differences among breeds for sensory characteristics, except tenderness were not significant. Tenderness scores given to meat samples of Kivircik lambs were significantly higher (P < 0.01) than those of Turkish Merino, Ramlic and Imroz lambs. Indigenous Kivircik breed, which had high carcass quality as those of improved breeds, might be considered for production of better quality meat in Marmara Region of Turkey.     

Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

This study considers the effect of crossbreeding and gender (barrows; gilts) on meat quality and intramuscular and subcutaneous fatty acid composition in pork. The sire lines included Large White (LW), Duroc (D) and Pietrain (P) and the dam line was Landrace (LR)×LW, producing LW×(LR×LW), D×(LR×LW) and P×(LR×LW). Pork samples were removed from Longissimus dorsi (LD) and Semimembranosus (SM) muscles and subcutaneous fat (SCF). There were no important differences in meat quality parameters but D×(LR×LW) had the highest percentage of intramuscular fat. Castrated males had more intramuscular fat and more intense meat colour than female pigs. The Large White and Duroc sire line had saturated fatty acids (SFA) in SM, whereas the Pietrain sire line was significantly higher than Duroc sire line in the concentration of polyunsaturated fatty acids (PUFA), PUFA/SFA (P/S) and the n-6/n-3 ratio. The concentrations of SFA and monounsaturated fatty acids (MUFA) in SCF were significantly higher in LW×(LR×LW) and P×(LR×LW), respectively. No differences were found in the percentage of PUFA, P/S and n-6/n-3 ratio between D×(LR×LW) and P×(LR×LW). Female pigs had the most polyunsaturated intramuscular and subcutaneous fat. The results demonstrate small differences in fatty acid compositions among sires.     

Effects of low protein diets on pigs with a lean genotype. 1. Carcass composition measured by dissection and muscle fatty acid composition

Pigs with a lean genotype were fed diets differing in protein and amino acid contents between 40 and 115 kg live weight. A high protein control regime (C) was compared with one supplying 11% less total protein but the same essential amino acid levels (LP1) and one supplying 16% less protein but lower amino acid levels (LP2). Regime LP2 produced fatter pigs in terms of subcutaneous, intermuscular and intramuscular fat (IMF), the latter measured in longissimus and semimembranosus muscles. The percentage of linoleic acid was lowest and that of oleic acid highest in IMF from LP2 pigs (11.57 and 34.59% respectively in longissimus). Pigs in regime LP1 had more longissimus IMF than C but similar semimembranosus IMF although both muscles had lower percentages of linoleic acid in LP1 than C, suggesting a tendency towards greater fat deposition in LP1. The high IMF content in LP2 produced the most tender, juicy steaks.     

Carcass composition and yield of Alaskan reindeer (Rangifer tarandus tarandus) steers and effects of electrical stimulation applied during field slaughter on meat quality

Twenty six adult reindeer steers (>3 years old) were used in a study to evaluate the effect of electrical stimulation (ES) on the quality of hot-boned, rapidly frozen shoulder meat and of the striploin (M. longissimus, LD) from carcasses held at +3°C for 48h. Carcass yield and composition was determined from the left carcass half from which the shoulder meat was not removed. The shoulder meat was processed frozen into cubed, sliced or ground products. Proximate composition of the LD, meat color and water-holding capacity were very similar for the ES (n=15) and non-electrical stimulation (NES; n=11) groups. Ultimate pH and shear force values were significantly lower in the ES meat (LD), however a trained sensory panel could not detect differences between the two groups in any of the measured sensory attributes. Consumer preference tests demonstrated that ES increased tenderness in the cubed and sliced products made from field slaughtered reindeer shoulder meat. ES in combination with hot boning and processing of boneless frozen meat can be used in field slaughter systems for reindeer to improve meat quality and to increase the potential value of the carcass.     

Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers

Eighty four steers were randomly assigned to three pasture treatments with increasing levels of grain (T1: 0%; T2: 0.6%; T3: 1.2% of live weight) and to an ad libitum concentrate treatment, T4, to study the effects on carcass and meat quality. Animals were slaughtered with 500 kg of average live weight per treatment. Average daily gain increased with increasing levels of energy, determining different slaughter dates. Intermediate treatments showed higher carcass weight than T1. T4 and T3 had a higher weight of valuable cuts than T1 and T4. Pistolas from T4 had a higher fat proportion and lower bone percentage. Increasing levels of energy in diet decreased fat yellowness. After 20 days of aging, T4 had the lowest muscle a^∗ values and shear force was higher for T4 than for T1. With pastures finishing strategy, no adverse effects on meat quality were detected and tenderness was enhanced.     

Intramuscular fatty acid composition of lambs fed diets containing alternative protein sources

Thirty male Merinizzata italiana lambs were divided into three groups after weaning according to live weight. The diet of the three groups differed in the main protein source used in the concentrate, soybean meal for treatment SBM, faba bean for treatment FB and peas for treatment PEA. Lambs were fed ad libitum and slaughtered at about 160 days of age. Meat from the PEA group had higher proportions of the essential fatty acids C18:2 ω-6 and C18:3 ω-3 than from FB and SBM lambs and consequently its derivatives, C20:4 ω-6 and C20:5 ω-3 respectively, were higher in meat from PEA animals, compared to SBM and FB ones. The total n-3 fatty acids were highest in meat from PEA lambs and consequently PEA lambs showed a more favourable n-6/n-3 ratio. In conclusion the use of legume seeds such as peas in lamb diets positively affected intramuscular fatty acid composition.     

Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

This study was designed to compare the quality of veal produced from 'Tudanca×Charolais' cross (n=6) and Limousin (n=6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7months of age. After 80days of age calves also had access to concentrate (maximum of 3kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P<0.01) and provided better carcass yield (P<0.05) and conformation (P<0.001) than Tudanca calves. Tudanca beef provided higher fat content (P<0.05) was less tough (P<0.05), and was scored as more tender and juicy (P<0.1) with higher acceptability than Limousin beef (P<0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P<0.05), long-chain polyunsaturated fatty acids (P<0.05) and their n-6/n-3 ratios (P<0.1), as well as vaccenic acid (P<0.1) and the overall trans-18:1 isomer profile.     

Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype

Effects of genotype on carcass measurements and meat quality were investigated by using 24 suckling kids from Turkish Saanen, Gokceada and Maltese breeds. Carcass quality characteristics of indigenous kids (Gokceada) were lower than those of dairy type (Turkish Saanen and Maltese) kids. Breed effect on ultimate meat pH, cooking loss, drip loss and Warner Bratzler shear force values were not significant. Meat samples from Turkish Saanen kids had higher redness (at 0, 1 and 24 h) and yellowness (at 24 h) values than Gokceada kids (P < 0.05). Breed had no significant effect on sensory characteristics except flavour intensity. Flavour intensity scores given to meat samples of Maltese kids were higher than those of Turkish Saanen and Gokceada kids (P < 0.01). In conclusion, dairy type breeds should be considered for meat production as well, with meat from Maltese kids potentially offering better colour and flavour intensity than that of Turkish Saanen kids.