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
Paulina Przyborowska-Zhalniarovich, Dominiek Maes, Iwona Otrocka-Domagala, Katarzyna Pazdzior-Czapula, Agnieszka Wiszniewska-Laszczych, Marta Soltysiuk
Summary: The prevalence of respiratory diseases in slaughter pigs is a major concern for swine herds worldwide, and it negatively affects pork quality. This study investigated the association between respiratory health of slaughter pigs and carcass and meat quality. The findings confirm that respiratory diseases reduce weight and meatiness and cause deviation in pH value, highlighting the negative influence of lung lesions on animal health, welfare, performance, and carcass quality.
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
Agriculture, Dairy & Animal Science
Xiangyan Wang, Youpeng Qi, Chune Zhu, Ruifeng Zhou, Zhoume Ruo, Zhidong Zhao, Xiu Liu, Shaobin Li, Fangfang Zhao, Jiqing Wang, Jiang Hu, Bingang Shi
Summary: This study analyzed the association between different genotypes and haplotypes of the yak HSL gene and carcass and meat quality traits. The results demonstrated that the HSL gene may influence the meat quality traits in yaks by affecting the intramuscular fat content. Therefore, the HSL gene can possibly be used as a biomarker for improving the meat quality traits in yaks in the future.
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
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
Agriculture, Dairy & Animal Science
R. Davoli, G. Catillo, A. Serra, M. Zappaterra, P. Zambonelli, D. Meo Zilio, R. Steri, M. Mele, L. Buttazzoni, V Russo
Article
Agriculture, Dairy & Animal Science
R. Davoli, M. Zappaterra, P. Zambonelli
Article
Multidisciplinary Sciences
Marika Vitali, Rubina Sirri, Martina Zappaterra, Paolo Zambonelli, Giulia Giannini, Domenico Pietro Lo Fiego, Roberta Davoli
Article
Agriculture, Dairy & Animal Science
G. Moscatelli, S. Dall'Olio, S. Bovo, G. Schiavo, H. Kazemi, A. Ribani, P. Zambonelli, S. Tinarelli, M. Gallo, F. Bertolini, L. Fontanesi
Article
Agriculture, Dairy & Animal Science
M. C. Fabbri, M. Zappaterra, R. Davoli, P. Zambonelli
Article
Agriculture, Dairy & Animal Science
Martina Zappaterra, Paolo Zambonelli, Cristina Schivazappa, Nicoletta Simoncini, Roberta Virgili, Bruno Stefanon, Roberta Davoli
Summary: This study explored the associations between genetic markers and ham traits obtained through non-invasive technologies during the salting process. It identified genetic markers linked to ham weight loss during salting, potentially useful for enhancing the quality of PDO dry-cured hams.
Article
Agriculture, Dairy & Animal Science
Martina Zappaterra, Silvia Gioiosa, Giovanni Chillemi, Paolo Zambonelli, Roberta Davoli
Summary: This study investigated the co-expression networks of genes related to variations in the major fatty acids deposited in pig Semimembranosus muscle, revealing potential relationships between gene expression and fatty acid composition. The results indicated promising candidate genes and molecular markers for improving pork nutritional and technological quality, with further studies needed for validation and confirmation. Additionally, the insights gained from this research may contribute to knowledge on molecular pathways associated with obesity and diabetes, using pigs as reliable animal models for human conditions.
Article
Agriculture, Dairy & Animal Science
Ales Knoll, Michaela Nesvadbova, Tomas Urban
Summary: NREP gene plays a critical role in muscle transformation in pigs, with higher expression levels in Czech Large White pigs compared to wild boars and positive associations with meat-related traits, suggesting its potential as a marker for selection in improving pork production.
JOURNAL OF ANIMAL BREEDING AND GENETICS
(2022)
Article
Biology
Michala Steinerova, Cenek Horecky, Eliska Horecka, Ales Knoll, Sarka Nedomova, Petr Slama, Ales Pavlik
Summary: The Wnt signaling pathway plays a critical role in skeletal development, and targeting this pathway has implications for skeletal health. This study investigated single nucleotide polymorphisms in selected genes involved in this pathway and their associations with bone parameters in hens. Thirteen polymorphisms were found in the GPR177 gene, but only one was associated with bone length, and it was located in an intron. The ESR1 and RUNX2 genes were monomorphic in the tested regions.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Vendula Horackova, Lubos Voleman, Kari D. Hagen, Marketa Petru, Martina Vinopalova, Filip Weisz, Natalia Janowicz, Lenka Markova, Alzbeta Motyckova, Vladimira Najdrova, Pavla Tumova, Scott C. Dawson, Pavel Dolezal
Summary: This study demonstrated successful genome editing of G. intestinalis using CRISPR/Cas9 technology, achieving effective gene knockout and providing important tools for further research on parasitic protists.
Article
Genetics & Heredity
Ales Knoll, Jan Wijacki, Martin Plasil, Pamela A. Burger, Petr Horin
Summary: In this study, we identified and characterized 11 polymorphic microsatellite markers suitable for routine testing in dromedaries and Bactrian camels. These markers can be used to study the adaptive genetic diversity of the MHC region in Old World camels.
FRONTIERS IN GENETICS
(2022)
Article
Plant Sciences
Ester Michalkova, Jakub Smerda, Klara Plackova, Ales Knoll, Petr Bures
Summary: We studied the populations of Cirsium bertolonii in different locations and identified individuals that showed morphological shifts towards co-occurring C. acaulon or C. erisithales. These intermediate individuals were confirmed to be hybrids through various methods. The genetic erosion caused by interspecific hybridization poses a risk to the genetic integrity of C. bertolonii and other narrowly endemic high-mountain Cirsium species in Europe.
PLANT SYSTEMATICS AND EVOLUTION
(2023)
Article
Agriculture, Dairy & Animal Science
Jacopo Vegni, Ying Sun, Stefan E. Seemann, Martina Zappaterra, Roberta Davoli, Stefania Dall'Olio, Jan Gorodkin, Paolo Zambonelli
Summary: Dietary intake of omega-3 polyunsaturated fatty acids and antioxidants in humans has anti-inflammatory and antioxidant effects. However, the use of omega-3 polyunsaturated fatty acids in pig diet has been less studied. This study aimed to investigate gene expression differences in the muscle tissue of pigs fed with different diets. The results showed that adding omega-3 polyunsaturated fatty acids and antioxidants to the diet improved the lipid composition and anti-inflammatory potential of the muscle tissue.
Article
Agriculture, Dairy & Animal Science
J. Vegni, M. Zappaterra, R. Davoli, R. Virgili, N. Simoncini, C. Schivazappa, A. Cilloni, P. Zambonelli
Summary: A genome-wide association study was conducted to identify potential regions related to ham quality traits. Genomic information was obtained from commercial hybrid pigs, and various measurements and assays were performed on the carcasses and fresh hams. The study combined innovative technologies, enzymatic muscle properties, and genomic information to investigate the quality of dry-cured ham.
Proceedings Paper
Agriculture, Multidisciplinary
Jaroslav Hyjanek, Tamara Mifkova, Ales Knoll
MENDELNET 2019: PROCEEDINGS OF 26TH INTERNATIONAL PHD STUDENTS CONFERENCE
(2019)
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.
