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
Zhang Zhe, Chen Zi-tao, Diao Shu-qi, Ye Shao-pan, Wang Jia-ying, Gao Ning, Yuan Xiao-long, Chen Zan-mou, Zhang Hao, Li Jia-qi
Summary: In a genome wide association study on Duroc pigs, 28 potential single nucleotide polymorphisms associated with growth and fatness traits were identified. Genes such as VPS4B and PHLPP1 were highlighted as plausible candidates contributing to the genetic architecture of porcine growth and fatness traits. These findings enhance our understanding of the genetic mechanisms underlying swine growth and fatness traits, with potential application in pig breeding programs.
JOURNAL OF INTEGRATIVE AGRICULTURE
(2021)
Article
Genetics & Heredity
Qiangqiang Chen, Wei Zhang, Jianfeng Cai, Yifan Ni, Lixia Xiao, Jinzhi Zhang
Summary: This study compared the meat quality characteristics of Chinese local Jiaxing Black pigs and the Duroc x Duroc x Berkshire x Jiaxing Black crossbred pigs, revealing significant differences in carcass traits, growth rate, muscle nutrients, fatty acid levels, and gene expression between the two strains. The findings highlight the superiority of Jiaxing Black pigs in terms of meat quality but also identify areas in which crossbred pigs excel, providing insights for genetic enhancement in Chinese commercial pig breeding.
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
Shinichiro Ogawa, Natsumi Yazaki, Chika Ohnishi, Kazuo Ishii, Yoshinobu Uemoto, Masahiro Satoh
Summary: The study found that considering common litter environmental effects allows for more accurate estimation of genetic parameters for body measurement traits and meat production traits in pigs, while including maternal genetic effects in the model leads to larger standard errors in estimated genetic parameters.
JOURNAL OF ANIMAL BREEDING AND GENETICS
(2021)
Article
Agriculture, Dairy & Animal Science
Qifang Yu, Chengkun Fang, Yujing Ma, Shaoping He, Kolapo Matthew Ajuwon, Jianhua He
Summary: The study explored the optimal dosage of resveratrol in Pekin ducks' diet and its impact on meat quality. Results showed that resveratrol significantly improved the quality of duck meat by enhancing intramuscular fat and flavor amino acid deposition, while reducing fat deposition and shear force.
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
Mahboob Alam, Hyuk-Kee Chang, Seung-Soo Lee, Tae-Jeong Choi
Summary: The study investigated the genetic parameters of production and reproduction traits in Korean Duroc, Landrace, and Yorkshire pigs, revealing moderate to high heritability of production traits and low heritability of reproduction traits. Genetic correlations were found between certain traits, emphasizing the importance of careful breeding plans. The findings suggest potential for further improvement through selective breeding in Korean pig populations.
Article
Agriculture, Dairy & Animal Science
Kei Terada, Toshiyuki Ohtani, Shinichiro Ogawa, Hiroyuki Hirooka
Summary: By crossbreeding Jinhua and Duroc pigs, a new composite breed with the beneficial characteristics of both breeds can be developed. Through analyzing the phenotypic data of Jinhua, Duroc, and their crossbred pigs, the crossbreeding parameters and genetic parameters can be estimated. These results can help with genetic improvement to produce a new composite breed with good meat quality and productivity, meeting the requirements of the Japanese market.
JOURNAL OF ANIMAL BREEDING AND GENETICS
(2023)
Article
Food Science & Technology
Joao Carlos Rodrigues dos Santos, Adriano Norenberg, Bruna Correia, Renato Irgang, Ivan Bianchi, Fabiana Moreira, Juahil Martins de Oliveira Junior, Jose Laerte Nornberg, Vanessa Peripolli
Summary: The study evaluated the effects of different percentages of Duroc genes, gender (immunocastrated males and females) and their interaction on growth, carcass and meat quality traits for pigs. Crossbreeds with 50% Duroc had higher feed intake, carcass weight and backfat thickness but lower meat yield compared to 5% Duroc crossbreeds and purebred (100% Duroc) animals. Purebred animals had lower backfat and subcutaneous fat thickness, and higher muscle depth and meat yield. Immunocastrated males had better feed conversion and growth, but lower carcass weight and meat amount compared to females. Marbling scores were higher in purebred animals. The meat from 50% Duroc crossbreeds and 100% Duroc purebreds was more reddish pink in color than 5% Duroc crossbreeds. Females had higher marbling scores compared to immunocastrated males. Purebred animals required more medications during production.
Article
Food Science & Technology
Yubo Wang, Hailiang Zhang, Enfa Yan, Linjuan He, Jianxin Guo, Xin Zhang, Jingdong Yin
Summary: This study provides an overall understanding of carcass characteristics and meat quality traits in a commercial pig population in China. The results show that season has a significant impact on these traits. Pigs slaughtered in spring had the heaviest body weight, while those slaughtered in summer had the lowest backfat depth and shear force. Additionally, pigs slaughtered in winter had the lowest drip loss. There are also associations between body weight and certain traits.
Article
Agriculture, Dairy & Animal Science
Ji Qiao Xia, Dong Yu Liu, Jian Liu, Xin Peng Jiang, Lan Wang, Shuo Yang, Di Liu
Summary: This study evaluated the effects of gender on carcass characteristics and meat quality traits in a novel Duroc strain pig. The results showed that female pigs had higher carcass weight, slaughter backfat, loin muscle area, and other characteristics compared to castrated males. However, castrated males' meat exhibited better properties in terms of meat lightness, moisture content, and certain amino acid and fatty acid compositions. These findings provide evidence on the sex effects on meat quality and carcass parameters in Duroc strain pigs.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(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
Agriculture, Dairy & Animal Science
Zhongyang Guo, Xiaoling Chen, Daiwen Chen, Mingzhou Li, Jingdong Yin, Bing Yu, Jun He, Zhiqing Huang
Summary: The study shows that increasing the slaughter age of DLY pigs results in significant improvements in growth traits and nutritional value, but leads to a decrease in pork sensory quality.
ANIMAL BIOTECHNOLOGY
(2022)
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)