Article
Agriculture, Dairy & Animal Science
Bo Song, Changbing Zheng, Jie Zheng, Shiyu Zhang, Yinzhao Zhong, Qiuping Guo, Fengna Li, Cimin Long, Kang Xu, Yehui Duan, Yulong Yin
Summary: This study compares the meat quality of Shaziling and Yorkshire pigs and identifies a potential indicator for superior meat quality in serum. The results show that Shaziling pigs have certain advantages over Yorkshire pigs in terms of backfat thickness, loin eye area, and meat quality. Furthermore, serum L-carnitine content is positively correlated with meat quality.
Article
Agriculture, Multidisciplinary
Lei Xie, Jiang-tao Qin, Lin Rao, Deng-shuai Cui, Xi Tang, Shi-jun Xiao, Zhi-yan Zhang, Lu-sheng Huang
Summary: Pork cutting is crucial and the research findings show that carcass weight, sex, and breed composition have significant effects on the weight and proportion of meat cuts. The study also reveals correlations between meat cuts, carcass traits, and meat quality traits. The results provide important insights for breeding pig carcass cuts and composition.
JOURNAL OF INTEGRATIVE AGRICULTURE
(2023)
Article
Agriculture, Dairy & Animal Science
Junfeng Lu, Qichun Han, Shaoying Wang, Zhaolu Wang, Xiao Li, Jianhong Hu, Gongshe Yang, Lei Wang, Xin'e Shi
Summary: The study found that fermented feed significantly improved the redness of pig muscles and reduced muscle moisture loss rate. Furthermore, fermented feed significantly increased the content of aromatic amino acids such as aspartic acid, glutamic acid, and alanine.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2021)
Article
Nutrition & Dietetics
Yating Cheng, Mingtong Song, Qian Zhu, Md Abul Kalam Azad, Qiankun Gao, Xiangfeng Kong
Summary: The study showed that adding betaine to sow and piglets' diets can improve carcass traits and meat quality, while also affecting plasma biochemical parameters, amino acid composition, and gene expressions of skeletal muscle.
FRONTIERS IN NUTRITION
(2021)
Article
Agriculture, Dairy & Animal Science
Yinzhao Zhong, Zhaoming Yan, Bo Song, Changbing Zheng, Yehui Duan, Xiangfeng Kong, JinPing Deng, Fengna Li
Summary: This study aimed to evaluate and compare the effects of betaine and glycine on finishing Huan Jiang mini-pigs. Results showed that dietary betaine improved average daily gain and final weight, reduced backfat thickness, increased lean percentage, and improved redness and tenderness of the longissimus dorsi muscle compared to glycine and control group.
Article
Agriculture, Dairy & Animal Science
Jose Manuel Martins, David Silva, Andre Albuquerque, Jose Neves, Rui Charneca, Amadeu Freitas
Summary: The study demonstrates that providing pigs with sufficient physical activity has a positive impact on their metabolism, growth, as well as carcass and meat quality.
Article
Food Science & Technology
Ana Leite, Ruben Dominguez, Lia Vasconcelos, Iasmin Ferreira, Etelvina Pereira, Victor Pinheiro, Divanildo Outor-Monteiro, Sandra Rodrigues, Jose Manuel Lorenzo, Eva Maria Santos, Silvina Cecilia Andres, Paulo C. B. Campagnol, Alfredo Teixeira
Summary: The present study evaluated the effect of including different olive cakes in the diet of Bisaro pigs. The results showed that the inclusion of different olive cakes did not have any negative consequences on the carcass, meat, and fat of the pigs. Furthermore, it was found that the inclusion of olive industry by-products in the animal diet could contribute to solving the environmental impact caused by olive-mill wastewaters.
Article
Agriculture, Dairy & Animal Science
Jie Li, Jiaqi Liu, Shu Zhang, Jintang Xie, Tizhong Shan
Summary: This study investigates the effects of different rearing conditions on carcass traits, meat quality, and fatty acid compositions of Heigai pigs, a Chinese indigenous pig breed. The results show that pigs raised on grazing farms tend to have higher shear force and increased saturated fatty acid ratios, while decreasing unsaturated fatty acid ratios. This alteration in fatty acid composition of the meat suggests that different rearing conditions can affect meat quality. The study provides experimental references for regulating the production of superior quality pork from Chinese local breed pigs.
Article
Agriculture, Dairy & Animal Science
Yi-Yan Cui, Zhi-Mei Tian, Dun Deng, Zhi-Chang Liu, Gang Wang, Wei-Dong Chen, Xian-Yong Ma
Summary: This study investigated the effects of citrus extract on growth, carcass, and meat quality of Duroc x Landrace x Large White pigs. The results showed that citrus extract tended to increase intramuscular fat content and improved some meat quality indicators without adverse effects on pig growth or carcass performance.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Zhaoming Yan, Yinzhao Zhong, Yunju Yin, Yehui Duan, Wenlong Wang, Lingyu Zhang, Qiuping Guo, Qinghua Chen, Fengna Li
Summary: This study investigated the effects of supplementing different levels of tea powder in diets on pig growth performance, meat quality, and antioxidant properties. The results showed that supplementation of tea powder did not affect the growth performance of pigs, but improved carcass traits and meat quality. Additional research is needed to further understand the full potential of tea powder as a dietary supplement in animal husbandry.
Article
Agriculture, Dairy & Animal Science
Anran Jiao, Hui Diao, Bing Yu, Jun He, Jie Yu, Ping Zheng, Yuheng Luo, Junqiu Luo, Quyuan Wang, Huifen Wang, Xiangbing Mao, Daiwen Chen
Summary: The study found that infusion of SCFA in the ileum of growing pigs improved feed intake and weight gain, increased longissimus dorsi area and carcass weight, reduced drip loss, and decreased serum triglyceride concentrations, among other positive effects on lipid metabolism.
Article
Engineering, Chemical
Kristina Gvozdanovic, Ivona Djurkin Kusec, Mislav Didara, Senka Blazetic, Miodrag Komlenic, Kresimir Kuterovac, Zarko Radisic, Goran Kusec
Summary: This study investigated the impact of on-farm rest period on carcass composition, meat quality, and stress indicators in culled sows. The results showed that a longer rest period led to higher dressing percentage, backfat thickness, and shoulder weight. The highest shoulder percentage was found in the 3-4 week rest period groups, while 1 week rest period had the highest percentage for the belly-rib part. The rest period also influenced the pH values, drip loss, thawing loss, cooking loss, and tenderness of the meat. Additionally, the cortisol level, a stress indicator, was lowest in the 6-week rest period group.
Article
Agriculture, Dairy & Animal Science
Xin Yang, Yuanrong Xian, Zhenhui Li, Zhijun Wang, Qinghua Nie
Summary: This study aimed to investigate the impact of single nucleotide polymorphisms (SNPs) of the fat metabolism regulating gene G0S2 on chicken carcass traits. The results showed significant correlations between multiple SNPs on G0S2 and chicken abdominal fat weight and other traits. These findings can provide practical information for molecular marker-assisted breeding of chicken carcass traits.
Article
Genetics & Heredity
Ann Ying-An Chen, Chao-Wei Huang, Shyh-Hwa Liu, An-Chi Liu, Hso-Chi Chaung
Summary: This study investigated the distribution of SNP sites in immune-related genes and their correlations with cell surface markers in different breeds of pigs. The findings revealed significant SNP differences among breeds, particularly between Taiwan black and Landrace pigs, as well as correlations between certain SNPs and the expression of cell surface markers. Understanding the genetic uniqueness of each breed could help identify functionally important SNPs in immunoregulation.
Article
Food Science & Technology
Paolo Polidori, Natalina Cammertoni, Giuseppe Santini, Yulia Klimanova, Jing-Jing Zhang, Silvia Vincenzetti
Summary: The study showed that donkey foals reared under intensive feeding system had higher body weight, carcass weight, intramuscular fat content, and Thrombogenic Index, while those reared under extensive feeding system had higher protein and unsaturated fatty acid content.
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.