Carcass and meat quality traits of four commercial pig crossbreeds in China

Jiang, Yanzhi; Zhu, Li; Tang, Guoqing; Li, M Z; Jiang, Anan; Cen, W M; Xing, Shuhua; Chen, J N; Wen, Anxiang; He, Tingting; Wang, Q; Zhu, Guangxiang; Xie, Ming; Li, X W

doi:10.4238/2012.september.19.6

Cited by 38 publications

(29 citation statements)

References 28 publications

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“…The loin eye area was measured at the last rib level and calculated based on the loin eye height and width with 0.7 as the coefficient (Dai et al 2009). The fat thickness of the first and last ribs, and the last lumbar vertebra were measured using a vernier calliper (Jiang et al 2012). The average of those three measurements was used as the back-fat thickness.…”

Section: Carcase Traitsmentioning

confidence: 99%

Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Guo

Qin

Yang

et al. 2019

Italian Journal of Animal Science

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The aim of this study was to evaluate the differences in carcase traits, meat quality and muscle characteristics (mean fibre diameter and MyHCs levels of expression) between Mashen and Large White pigs. A total of 60 pigs (30 Mashen pigs and 30 Large White pigs, half male and half female in each breed) were used in this experiment. Results showed that Mashen pigs exhibited lower slaughter weight, reduced back-fat thickness, reduced loin eye area and lower lean meat ratio than Large White pigs (p < .05). Meat from Large White pigs had higher pH1, greater drip losses, higher Warner-Bratzler shear force values, higher lightness, higher yellowness, and greater mean diameter of muscle fibres. Also, meat from Large white pigs had lower cooked yield, lower redness, and reduced intramuscular fat content than meat from Mashen pigs (p < .05). The contents of 17 amino acids, total amino acids, essential amino acids and umami amino acids in the longissimus dorsi of Mashen pigs were higher than those in Large White pigs (p < .05). Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs (p < .05). Meanwhile, the expression of MyHCI was significantly higher and the expression of MyHCIIb was lower in Mashen than in Large White pigs (p < .05). The higher MyHCI and lower MyHCIIb found in muscles from Mashen pigs might partially explain meat quality differences found between the two breeds in the present study. These results provide valuable information for meat quality differences between Mashen and Large White pigs. HIGHLIGHTSCarcase traits and meat quality between Large White and Mashen pigs exhibited significant differences. The total amino acids, essential amino acids and umami amino acids in Mashen pigs were higher than those in Large White pigs. Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs. The expression of MyHCI was significantly higher and the expression of MyHCIIb was lower in Mashen than in Large White pigs. ARTICLE HISTORY

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Section: Carcase Traitsmentioning

confidence: 99%

Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Guo

Qin

Yang

et al. 2019

Italian Journal of Animal Science

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“…The average introgression level was determined to be approximately 33% [21]. A few genome-wide studies have shown that introgression has also occurred from European to Asian pigs [22][23][24]. However, the genomic differences caused by introgression were not examined, and the functions affected by the altered genomic regions are also unknown.…”

Section: Introductionmentioning

confidence: 99%

Genome-Wide Analysis Reveals Human-Mediated Introgression from Western Pigs to Indigenous Chinese Breeds

Wang

Liu

Chen

et al. 2020

Genes

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Genetic variations introduced via introgression from Western to Chinese pigs have contributed to the performance of Chinese breeds in traits such as growth rate and feed conversion efficiency. However, little is known about the underlying genomic changes that occurred during introgression and the types of traits affected by introgression. To address these questions, 525 animals were characterized using an SNP array to detect genomic regions that had been introgressed from European to indigenous Chinese breeds. The functions of genes located in introgressed regions were also investigated. Our data show that five out of six indigenous Chinese breeds show evidence of introgression from Western pigs, and eight introgressed genome regions are shared by five of the Chinese breeds. A region located on chr13: 12.8-13.1 M was affected by both introgression and artificial selection, and this region contains the glucose absorption related gene, OXSM, and the sensory related gene, NGLY. The results provide a foundation for understanding introgression from Western to indigenous Chinese pigs.

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“…Nowadays, pork crossbreeding is perceived as method helping to improve meat quality (Jiang et al 2012). In Poland, production of pork crossbreed was based on crossing Polish Large White or Polish Landrace dams with Pietrain, Duroc or Hampshire sires (Blicharski and Hammermeister 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

Guzek

Głąbska

Glabski

et al. 2016

An. Acad. Bras. Ciênc.

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Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specifi c infl uence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that infl uence of basic chemical composition on color of meat is breed-related.

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Carcass and meat quality traits of four commercial pig crossbreeds in China

Cited by 38 publications

References 28 publications

Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Genome-Wide Analysis Reveals Human-Mediated Introgression from Western Pigs to Indigenous Chinese Breeds

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

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