• Journal of Animal Science and Technology
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• 제55권6호
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• pp.509-513
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• 2013

We identified molecular markers associated with meat-quality traits in the porcine RPL27A (ribosomal protein L27a) gene. Three single nucleotide polymorphisms (SNPs) were discovered in the porcine RPL27A gene: g.920T>C, g.1013T>C, and g.1046T>C. The g.920 T>C SNP was significantly associated with pH24 (P < 0.05) and collagen (P < 0.05), while the g.1013T>C and g.1046T>C SNPs were significantly associated with moisture (P < 0.05). Either the TTT or CCC haplotype was significantly associated with moisture, pH24 and collagen (P < 0.05, respectively). The genotypes of RPL27A associated with meat-quality traits were all located in intron 2. The three SNPs of the RPL27A found in this study will provide useful information for genetic characterization or association studies of meat-quality traits in other populations. Additionally, these markers could potentially be applied in pig breeding programs to improve meat-quality traits after validation in other populations.

• 한국축산식품학회지
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• 제39권3호
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• pp.410-417
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• 2019

The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1224-1232
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• 2020

Objective: The QingYu pig is well known for its excellent meat quality attributes in Sichuan province, China. In order to improve its production efficiency, the determination of genetic factors contributing to quantifiable economic traits of livestock is important. Moreover, the cross-breeding of QingYu pigs with western breeds possessing strong growth attributes is an efficient way to improve the performance of this breed. Methods: Here, the genetic parameters of several important reproductive traits of QingYu pigs were estimated, include total number born (TNB), number born alive, litter birth weight, individual birth weight, number of piglets weaned, litter weaning weight, and individual weaning weight. The data was analyzed using the ASReml 3.0 software (NSW Inc., Sydney, Australia). Furthermore, the effects of crossing Berkshire with QingYu (BQ) pigs on carcass and meat quality traits, as well as the effects of slaughter weight on carcass and meat quality of BQ were characterized. Results: QingYu pigs exhibited superior reproductive traits. The TNB available to QingYu pigs was more than 8 per parity. The observed repeatability of the reproductive traits of the QingYu pigs was between 0.10 and 0.23. The significantly correlated genetic and phenotypic of reproduction traits were consistent. Interestingly, the BQ pigs exhibited improved carcass quality, with a significant increase in loin muscle area, lean percentage and reduction in sebum percentage. As a result, BQ had higher L_45min, lower cooking scores, and lower drip loss. In addition, the loin muscle area, body length, and sebum percentage were significantly higher in 90 and 100 kg animals. Cooking loss showed a significant increase at 80 kg, and marbling increased significantly from 90 kg. Conclusion: The results of this study suggest that QingYu pigs exhibit excellent reproductive properties and heritability of these traits. Crossing with Berkshire is an efficient strategy to improve the carcass and meat quality of QingYu pigs for commercial operations. Furthermore, it appears as though the optimal slaughter weight of BQ pigs is at approximately 90 kg.

• 한국축산식품학회지
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• 제36권5호
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• pp.641-649
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• 2016

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).

• 한국가금학회지
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• 제43권2호
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• pp.55-61
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• 2016

With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher $L^*$ value than broiler chicken meat did (P<0.05). However, $a^*$ and $b^*$ values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.

• Asian-Australasian Journal of Animal Sciences
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• 제31권10호
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• pp.1575-1580
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• 2018

Objective: This study was conducted to estimate the genetic parameters and breeding values of breast meat related traits of Pekin ducks. Selection response was also determined by using ultrasound breast muscle thickness (BMT) measurements in combination with bosom breadth (BB) and keel length (KL) values. Methods: The traits analyzed were breast meat weight (BMW), body weight (BW), breast meat percentage (BMP) and the three parameters of breast meat (BB, KL, and BMT). These measurements were derived from studying 15,781 Pekin ducks selected from 10 generations based on breast meat weight. Genetic parameters and breeding value were estimated for the analysis of the breeding process. Results: Estimated heritability of BMW and BMP were moderate (0.23 and 0.16, respectively), and heritability of BW was high (0.48). Other traits such as BB, KL, and BMT indicated moderate heritability ranging between 0.11 and 0.28. Significant phenotypic correlations of BMW with BW and BMP were discovered (p<0.05), and genetic correlations of BMW with BW and BMP were positive and high (0.83 and 0.66, respectively). It was noted that BMW had positive correlations with all the other traits. Generational average estimated breeding values of all traits increased substantially over the course of selection, which demonstrated that the ducks responded efficiently to increased breast meat yield after 10 generations of breeding. Conclusion: The results indicated that duck BMW had the potential to be increased through genetic selection with positive effects on BW and BMP. The ultrasound BMT, in combination with the measurement of BB and KL, is shown to be essential and effective in the process of high breast meat yield duck breeding.

• 한국축산식품학회지
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• 제25권1호
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• pp.26-31
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• 2005

Leptin, the product of the obesity (ob) gene, is synthesized in adipocytes or fat cells and has been implicated in the regulation of food intake, energy balance and body composition in mammals. Therefore, the leptin gene could be a candidate gene controlling fat deposition, meat quality and carcass traits in cattle. In this study the microsatellite genotypes for leptin gene were determined and their effects on carcass traits and meat quality were estimated in Korean cattle. Six different microsatellite alleles within leptin gene were identified and gene frequencies of 173, 177, 184, 186, 190 and 192 bp alleles were 0.012, 0.308, 0.067, 0.260, 0.342 and 0.016, respectively. The microsatellite marker of the leptin gene showed a significant association with the carcass percentage (CP) and marbling score (MS). Animals with genotypes 192/192 and 177/184 had higher CP than animals with other genotypes. Animals with genotypes 184/192 and 177/184 had higher MS compared with animals with other genotypes. Thus, the results suggest that the 177, 184 and 192 bp alleles may be associated with increased carcass percentage and intramuscular fat levels. No associations were found between the microsatellite genotypes of the leptin gene and other carcass traits such as carcass weight (CW), backfat thickness (BF) and M. longissimus dorsi area (LDA). In conclusion, the microsatellite markers of the leptin gene may be useful for marker-assisted selection of carcass traits and meat quality in Korean cattle.

• Animal Bioscience
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• 제34권9호
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• pp.1544-1551
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• 2021

Objective: The purpose of this study was to investigate growth performance, carcass traits, meat quality and hair follicle development of growing Rex rabbits as affected by different environmental enrichment materials. Methods: A total of one hundred and twenty Rex rabbits were randomly assigned to four groups; reared in conventional cages (not enriched) and in enriched cages with either willow stick (WS), rubber duck, or a can containing beans (CB), for 44 days. Results: The average daily gain of the CB group was the highest and had a significant difference from that of the other groups (p<0.05). The spleen and cecum weight of the CB group was greater than those of the WS and control groups (p<0.05). The redness (Commission Internationale de l'Eclairage a^*) of the meat sample of the control group was lower than those of the enriched cage groups (p<0.05). Moreover, the hue value of the CB group was significantly lower than that of the other groups (p<0.05). The tenderest meat belonged to the CB group. In addition, more secondary (p<0.05) and primary follicles were found in the CB group than in the control group. Conclusion: Environmental enrichment increased the average daily gain and improved some carcass traits, meat quality, and hair follicle density. Among the three environmental enrichment materials, CB could be recommended for rabbit husbandry.

• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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• pp.1504-1510
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• 2013

Native chickens hold a significant share of the market in China. In response to the huge demand from the market, the productivity of Chinese native chickens needs to be improved. Cross breeding is an effective method to increase productivity, although it might affect meat quality. In this study, two pure lines (SD02 and SD03) of Erlang mountainous chickens were hybridized with a yellow feather and faster growing line (SD01). The effect of hybridization on carcass and meat quality (physiochemical and textural traits) was measured in the $F_1$ population at d 91 of age. The hybrids exhibited higher body weight and dressed weight, and amount of semi-eviscerated, eviscerated, breast muscle and abdominal fat (p<0.05). Abdominal fat yield also increased (p<0.05) compared to the offspring of the two pure-lines. Meanwhile, there was no significant difference in meat quality traits except for the myofiber diameter and density and the shear force of the breast muscle. Overall, the offspring of cross-lines were similar to pure lines in meat color, pH value, inosinic acid, crude protein, crude fat, dry matter, moisture content and amino acid composition in the breast muscle. These results suggest that productivity can be improved via cross-breeding while maintaining meat quality of the Erlang mountainous chicken.

• Food Science and Biotechnology
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• 제14권5호
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• pp.628-633
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• 2005

Muscle fiber characteristics were evaluated for predictability of meat quality traits using 231 crossbred pigs. Muscle $pH_{45min}$, R-value, and $pH_{24hr}$ were selected to estimate regression equation model of drip loss and lightness, although variances of coefficient estimates could only account for small part of drip loss (about 16.3 to 25.3%) and lightness (about 16.9 to 31.7%). Muscle $pH_{24hr}$ was represented to drip loss and lightness, which explained corresponding 25.3 and 31.7% of estimation in drip loss and lightness, respectively. Area percentage of type IIb fiber significantly contributed to prediction of metabolic rate and meat quality. However, equations predicting meat quality traits based on area percentage of type IIb fiber alone are less useful than ones based on early postmortem parameters. These results suggest estimated model using both metabolic properties of muscle and postmortem metabolic rate could be used for prediction of pork quality traits.