Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle12

Abstract

An evaluation of porcine longissimus myoglobin concentration was conducted to determine breed and gender differences for myoglobin content, estimate genetic parameters for myoglobin concentration, and determine the relationship between myoglobin content and objective measures of muscle color. Data from centrally tested (n = 255), purebred Yorkshire (42), Duroc (61), Hampshire (17), Chester White (28), Berkshire (67), Poland China (28), and Landrace (12) barrows and gilts from the 1999 National Barrow Show Sire Progeny Test were used. Ultimate pH and Hunter L were measured on the 10th-rib face 24 h postmortem. A section of bone-in loin containing the 10th rib was taken to the Iowa State University Meats Laboratory. At 48 h postmortem, Hunter L, CIE L*, a*, and b*, Japanese color score, and water-holding capacity were measured on the face of the 10th-rib loin chop. A slice from the 10th-rib loin section was evaluated for percentage of i.m. fat. The resulting loin chop was used for the determination of soluble myoglobin concentration (mg/g, wet basis). Chester White, Hampshire, and Duroc pigs had the highest (P < 0.05) myoglobin concentration (0.92, 0.95, and 0.85 mg/g, respectively), whereas Landrace had the lowest (0.62 mg/g; P < 0.05). No gender differences were detected for myoglobin concentration. The heritability estimate for soluble myoglobin concentration was 0.27. Residual correlations between soluble myoglobin and CIE L*, a*, b*, Hunter L (24 h), Hunter L (48 h), and Japanese color score were -0.17, 0.23, -0.15, -0.16, -0.13, and 0.13, respectively. These correlations are low but in the desired direction. The residual correlation between soluble myoglobin and intramuscular fat percent was 0.18. Results show that myoglobin concentration has a moderate heritability and could be used in a selection program to make pork loins darker in color.

Influence of Chinese breeds on pork quality of commercial pig lines

“…In this study, the color of the samples obtained for the two lines showed an average value of 2.76 for line A and 2.85 for line B (Table 1), being statistically equal values (P = 0.5374) within the range considered normal, even though the semimembranous muscle, which was used in this study, has a great proportion of white fibers. Newcom et al (2004), on the other hand, found significant differences in meat color, while assessing different breeds, including Berkshire, Duroc, Hampshire, Landrace, Poland China, and Yorkshire. They also used a 1 to 6 color scale.…”

“…Since the domestication of pigs, humans have played an important role in the selection of higher genetic potential animals, and for several decades, many authors have focused their studies on describing the most important swine production characteristics all over the world (Young 1992;Newcom et al, 2004;Zhang et al, 2007).…”

Characterizing the Ham Halo Condition: A Color Defect in Fresh Pork Biceps Femoris Muscle

“…Thus, we suggest a potential long-term solution to mitigating the halo condition is genetic selection for increased myoglobin concentration. Newcom et al (2004) reported a heritability estimate for myoglobin of 0.27 in a population of pigs with diverse breed type and suggested that selection for increased myoglobin could improve lean color of pork loins. Cross et al (2018)reported a much lower genomic heritability estimate (0.09) for myoglobin concentration of pork loins.…”

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

“…These characteristics were consequently attributed to higher overall liking score (Wood et al, , 1996 and more acceptable likeness compared to European commercial pork breeds (Ellis et al, 1996). In addition, purebred Duroc tended to have higher redness than Landrace (Cameron et al, 1990;Newcom et al, 2004). Edwards et al (2003) found that no significant difference in color …”

“…The studies have identified a number of intrinsic and extrinsic factors affecting eating quality of pork including breed (Brewer, There are number of studies have attempted to identify the best premium pig breed in terms of productivity, carcass and eating quality (Newcom et al, 2004;Wood et al, 1996;Yang et al, 2009). The breed, Berkshire showed a higher pH than other commercial pig breeds.…”