Effect of halothane genotype on porcine meat quality and myoglobin autoxidation

Tam, L.G.; Berg, E. P.; Gerrard, D.E.; Sheiss, E.B.; Tan, Fa‐Jui; Okos, Martin R.; Forrest, J. C.

doi:10.1016/s0309-1740(97)00105-8

Cited by 30 publications

(16 citation statements)

References 24 publications

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“…Studies conducted by Bridi et al (2003) showed that the presence of the halothane allele did not affect meat tenderness, which confirmed results of Leach et al (1996) and Channon et al (2000). However, Kukoyi et al (1981) and Tam et al (1998) noted that meat derived from HalNn genotype pigs showed lower levels of IMF in the loin than did meat derived from homozygous dominant pigs, which is in contrast to the results obtained in the present study. Fisher et al (2000) found that the meat from HalNn pigs was tougher than that from HalNN pigs, but these authors attributed this result to increased water loss during cooking rather than to differences in IMF content.…”

Section: Resultssupporting

confidence: 87%

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Effect of the halothane genotype on intramuscular fat deposition in swine

et al. 2014

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ABSTRACT. Intramuscular fat (IMF) content has been identified as an important factor in determining the quality of pork. Previous studies have suggested that IMF deposition may be associated with the presence of the halothane (HAL) gene. This study aimed to evaluate the effect of the HAL gene on IMF deposition in crossbred pigs of commercial lines, which were killed at a slaughterhouse under official inspection. The genotype of the HAL gene was determined by polymerase chain reaction-restriction fragment length polymorphism analysis. IMF was analyzed from longissimus dorsi samples. Among all animals analyzed, 42.36% were of the HalNN genotype and 57.64% were of the HalNn genotype. The average IMF content of all samples was 2.14%. Variation in IMF between genotypes was evaluated by analysis of variance. No significant difference in IMF deposition, which could be based on the presence of the halothane allele, was observed, at least in heterozygotes.

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Section: Resultssupporting

confidence: 87%

“…These genes can therefore be selected for to increase IMF content, thus improving the flavor and tenderness of the meat without increasing bacon thickness (Veerkamp et al, 2000). However, studies conducted by Kukoyi et al (1981) and Tam et al (1998) verified that IMF deposition might also be related to the presence of the HAL gene.…”

Section: Introductionmentioning

confidence: 99%

Effect of the halothane genotype on intramuscular fat deposition in swine

et al. 2014

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“…Entretanto, outros pesquisadores (Sather et al, 1991;Leach et al, 1996;Ellis, 1998;Tam et al, 1998;Culau, 1999;Monin et al, 1999;Channon et al, 2000;Fisher et al, 2000;Hamilton et al, 2000;Bridi et al, 2003) verificaram que suínos portadores de uma ou duas cópias do gene halotano apresentaram valores inferiores de pH na carne logo na primeira hora após o abate (pH inicial).…”

Section: Resultsunclassified

“…A presença do gene halotano nos suínos promove a deposição de carne na carcaça, não obstante, a carne destes animais apresenta menores valores de pH no músculo após abate (pH inicial) em relação à carne de suínos livres do gene halotano (Ourique & Nicolaiewsky, 1990;Sather et al, 1991;Leach et al, 1996;Ellis, 1998;Tam et al, 1998;Culau, 1999;Monin et al, 1999;Channon et al, 2000;Fisher et al, 2000;Hamilton et al, 2000;Bridi et al, 2003). Portanto, a presença do alelo halotano aumenta a freqüência de carcaças classificadas como PSE (carne de textura mole, de cor pálida e que retém pouca água) (Eikelenboom & Costa, 1988;Leach et al, 1996;Culau, 1999;Channon et al, 2000;Fisher et al, 2000;Bridi et al, 2003).…”

Section: Introductionunclassified

Efeito do genótipo halotano, da ractopamina e do sexo do animal na qualidade da carne suína

Bridi

Oliveira²,

Fonseca

et al. 2006

R. Bras. Zootec.

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RESUMO -Este trabalho foi realizado com o objetivo de avaliar o efeito da adição de ractopamina na ração sobre a qualidade da carne de suínos dos genótipos halotano homozigoto dominante (Hal NN ) e heterozigoto (Hal Nn ). Durante o experimento (21 dias), 24 suínos machos castrados e 12 fêmeas (metade de cada genótipo) com peso médio inicial de 72,6 kg de PV foram avaliados segundo delineamento experimental em blocos casualizados, em arranjo fatorial 2 x 2 x 2 (dois genótipos halotano; duas rações: controle e com adição de 10 ppm de ractopamina; e dois sexos: machos castrados e fêmeas). A análise do DNA genômico foi realizada por intermédio das técnicas de PCR-RLPC. A avaliação da qualidade da carne foi realizada no músculo Longissimus dorsi e o pH da carne foi medido 45 minutos (pH inicial) e 24 horas após o abate (pH final). Avaliaram-se a perda de água por gotejamento durante o degelo e a cocção, a cor da carne, o grau de marmoreio e a maciez objetiva. Não houve interação genótipo × ractopamina para as características de qualidade da carne avaliadas. Nenhum animal do genótipo homozigoto dominante apresentou carne PSE (textura mole, cor pálida e com pouca água), ao passo que os suínos do genótipo heterozigoto apresentaram carne com 33,3% de PSE. O uso de 10 ppm de ractopamina na ração não afetou os parâmetros de qualidade da carne. Os animais do genótipo Hal Nn apresentaram carne com qualidade inferior à dos suínos Hal NN . O pH final foi menor e a incidência de carne PSE foi maior nos suínos machos castrados que nas fêmeas.Palavras-chave: carne PSE, gene halotano, qualidade da carne Effect of halothane genotype, ractopamine and sex on pork meat quality ABSTRACT -The effect of adding dietary ractopamine on meat quality of dominant homozygote (Hal NN ) and heterozygote (Hal Nn ) halothane animal genotypes was evaluated in this trial. During the experiment (21days), it was used 24 barrows and 12 gilts (half of each halothane genotype) averaging 72.6 kg initial BW. The experiment was analyzed as a randomized block with a 2 x 2 x 2 factorial arrangement (two halothane genotypes, two diets: control and with 10 ppm of ractopamine and two categories: barrows and gilts). The genomic DNA evaluation was performed by PCR-RLPC. Longissimus dorsi muscle was used for measurement of initial pH (pH45), final pH (pH24) and drip, chilling and cooking losses, meat color, marbleness, and objective softness. No effect of genotype × ractopamine interaction on meat characteristic was noticed. Meat of Hal NN animals did no show thawing loss and paler (PSE) while that of Hal Nn had about 33.3% of PSE. Ractopamine did not affect meat quality parameters. Meat of Hal Nn animals had lower quality than those of Hal NN pigs. Meat from barrows presented lower final pH and higher PSE incidence than gilts.Key Words: halothane genotype, meat quality, PSE meat IntroduçãoA carne suína é a fonte de proteína animal mais consumida no mundo. O Brasil é apontado como o país que poderá liderar a produção mundial de suínos por ser um dos maiores produtor...

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“…Skor warna daging ayam broiler yang diberi pakan dengan penambahan ampas VCO berkisar antara skor 3,93 sampai 4,40 yaitu berkisar antara warna agak kuning sampai putih. Hal ini disebabkan karena penambahan ampas VCO tidak mempengaruhi mioglobin (Tam et al, 1998;Soeparno, Tabel 5 Fanatico et al, 2007), hemoglobin (Chartrin et al, 2006), dan pigmen heme (Ngoka dan Froning, 1982) yang menentukan warna daging. Konsentrasi mioglobin akan menyebabkan macam otot merah atau otot putih (Soeparno et al, 2001).…”

Section: Kualitas Sensoris Dagingunclassified

Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste)

Prayitno¹,

Suryanto²,

Zuprizal³

2012

BuletinPeternak

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INTISARIPenelitian ini bertujuan untuk mengetahui kualitas fisik dan sensoris daging ayam broiler yang diberi pakan dengan penambahan ampas virgin coconut oil (VCO). Sebanyak 125 ekor DOC ayam broiler unsex strain Arbor Acres CP 707, dibagi secara acak menjadi 25 kandang masing-masing lima ekor. Ayam dipelihara selama 35 hari. Level ampas VCO dalam perlakuan pakan yaitu: 0, 0,5, 1,0, 1,5, dan 2,0%. Masing-masing perlakuan dengan 5 replikasi kandang. Air minum dan pakan diberikan secara ad libitum. Pada minggu pertama ayam diberi pakan berupa BR1 untuk semua perlakuan, sedangkan perlakuan pakan diberikan pada minggu kedua sampai akhir penelitian, lalu ayam dipotong. Sampel daging bagian dada (Pectoralis superficialis) diambil untuk uji kualitas fisik dan sensoris daging. Data hasil uji kualitas fisik dianalisis dengan analisis variansi rancangan acak lengkap pola searah, sedangkan data hasil uji sensoris dianalisis dengan analisis non parametrik melalui uji Hedonic Kruskal-Wallis. Hasil penelitian menunjukkan bahwa penambahan ampas VCO dalam pakan dapat meningkatkan nilai pH dan daya ikat air serta menurunkan susut masak dan keempukan daging ayam broiler. Tetapi pengujian sensoris daging menunjukkan bahwa penambahan ampas VCO tidak mempengaruhi warna, rasa, tekstur, juiciness, keempukan, dan daya terima daging ayam broiler. Kesimpulan dari penelitian adalah bahwa penambahan ampas VCO dapat meningkatkan kualitas fisik daging ayam broiler. PendahuluanPakan merupakan salah satu faktor penting karena sekitar 60 sampai 75% dari biaya produksi terserap ke dalam pakan (Sibbald, 1987). Pakan yang berkualitas dan dalam jumlah yang optimal akan berpengaruh baik terhadap kualitas daging _________________________________ * Korespondensi (corresponding author): Telp. +62 856 866 9898 E-mail: agus_hp@mail.ugm.ac.id (Prabowo, 2007) karena jumlah nutrien yang tersedia berbeda diantara pakan dan kualitas pakan yang tersedia berhubungan dengan peningkatan atau penurunan konsumsi pakan, sehingga hal ini dapat mempengaruhi kualitas daging (Soeparno, 2005). Kebanyakan bahan pakan untuk pakan broiler sering bersaing dengan kebutuhan manusia, harganya yang relatif mahal dan juga belum tentu tersedia secara kontinyu. Salah satu bahan pakan alternatif yang dapat digunakan adalah ampas virgin coconut oil.

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Effect of halothane genotype on porcine meat quality and myoglobin autoxidation

Cited by 30 publications

References 24 publications

Effect of the halothane genotype on intramuscular fat deposition in swine

Effect of the halothane genotype on intramuscular fat deposition in swine

Efeito do genótipo halotano, da ractopamina e do sexo do animal na qualidade da carne suína

Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste)

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