Genetic variation of <i>in vivo</i> muscle glycerol, glycogen, and pigment in Danish purebred pigs

Oksbjerg, Niels; Henckel, Poul; Andersen, S. B.; Pedersen, Birthe; Nielsen, Bjarne

doi:10.1080/09064700510009225

Cited by 10 publications

(8 citation statements)

References 15 publications

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“…The moderate heritability estimate for iron content in pork found in this study confirms previous heritability estimates for iron characteristics in pork of 0.39 6 0.09 for haem pigment (Larzul et al, 1997) and 0.27 6 0.09 for soluble myoglobin content (Newcom et al, 2004). Heritability estimates were somewhat lower for pigment in pork (Oksbjerg et al, 2004) and for total iron content in sheep meat (Mortimer et al, 2010) with estimates of 0.17 6 0.02 and 0.12 6 0.05, respectively.…”

Section: Ironsupporting

confidence: 85%

“…Genetic correlations between iron content in pork and L* values ranged from 20.54 6 0.23 to 20.61 6 0.14, indicating that pork with a higher iron content is darker. The magnitudes of genetic correlations were slightly lower in Oksbjerg et al (2004), who found estimates of genetic correlations of pigment in pork with a* value of 0.59 6 0.04 and with L* value of 20.46 6 0.06. At the phenotypic level, Lindahl et al (2001) found that 86% and 90% of the variation in L* and a* value of pork was explained by pigment content and myoglobin forms, highlighting the strong association between these colour characteristics and measures of iron content in pork.…”

Section: Genetic Correlationsmentioning

confidence: 92%

“…Oksbjerg et al (2000) found lower myoglobin concentration in pork from a sample of Danish Landrace pigs available in 1995 in comparison to a sample of pigs available in the 1970s, indicating that selection for efficient lean meat growth may have affected iron content in pork. Further, there is evidence that genetic variation exists for measures of iron content in pork (Larzul et al, 1997;Newcom et al, 2004;Oksbjerg et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Genetic parameters for haemoglobin levels in pigs and iron content in pork

Hermesch

Jones

2012

Animal

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Genetic parameters were obtained for iron content inm. longissimus dorsi(2255 records) and haemoglobin levels recorded at 5 (4974 records) and 21 (2405 records) weeks of age in two sire lines from September 2009 until January 2011. The measure of iron in pork was the mean of two replicates. Genetic associations of haematological traits with meat quality traits (2255 records), as well as growth rate and backfat (close to 60 000 records), were estimated. Analyses were based on an animal model using residual maximum likelihood procedures. Iron content in pork was moderately heritable (0.34 ± 0.07) and genetic correlations with haemoglobin measures ranged from 0.39 ± 0.24 to 0.58 ± 0.13, indicating their potential use as selection criteria for increasing iron levels in pork. However, heritabilities for haemoglobin levels were low, ranging from 0.04 ± 0.2 to 0.18 ± 0.04. Procedures to measure haemoglobin on farm may require refinement. Redness of pork, quantified bya* value, had high genetic correlations with iron content (0.90 ± 0.04 to 0.94 ± 0.03) and moderate genetic correlations with haemoglobin levels (0.31 ± 0.22 to 0.55 ± 0.15). Iron content had significant genetic associations withL* measures (−0.61 ± 0.14 to −0.54 ± 0.23),b* value (0.60 ± 0.14 for dorsalb* measure, 0.50 ± 0.15 for average of dorsal and ventral b* measures) and pH at 45 minpost mortem(−0.42 ± 0.14). These high genetic correlations between colour measurements and iron content in pork provide further avenues for selection strategies to improve iron content in pork. Current selection practices are not expected to affect iron content in pork, as no significant genetic correlations between performance and haematological traits were found.

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Section: Ironsupporting

confidence: 85%

Section: Genetic Correlationsmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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Genetic parameters for haemoglobin levels in pigs and iron content in pork

Hermesch

Jones

2012

Animal

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“…If the selected pigs of the present study had the same glycogen concentration as the normal farm level (80-90 Amol/g), prolonged pre-slaughter stress of transport and fasting reduced glycogen level to one third of its resting value and thus resulting in the high incidence of DFD meat in the present study. Recently, Oksbjerg et al (2004) reported that the glycogen concentration in the longissimus dorsi muscle was negatively correlated with the pH24 (À 0.41 F 0.04) and food conversion ratio (À 0.25 F 0.06) but was positively correlated with lean meat percentage (À 0.35 F 0.04) and uncorrelated with growth rate (À 0.04 F 0.06). As the pH24 values are not different between the high and low growth lines, it is suggested that selection for increased growth rate on restricted feeding may have not caused any changes in composition of muscle types or glycogen levels.…”

Section: Feeding Regimesmentioning

confidence: 99%

Responses in carcass lean pH at 24 hours post-mortem in lines of Large White pigs selected for growth rate on a fixed ration over a set time

Nguyen

McPhee²,

Trout

2006

Livestock Science

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“…For several decades, breeding strategies oriented on the production of lean and fast growing pigs lead also to increase of the glycogen concentration in meat (Lonergan, et. al, 2001;Oksbjerg, et. al.…”

Section: Introductionmentioning

confidence: 98%

Glycolytic and Energetic Resources as the Determinants of Meat Quality of Duroc Fatteners

Zybert

Tarczyński

Sieczkowska

et al. 2015

JCEA

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The aim of this study was to determine the diagnostic value of glycolityc and energetical quantities on selected meat quality characteristics of Duroc fatteners. A total of 40 Duroc porkers were investigated. Among two analysed sets of determinants (R1 with glycogen and R1 with lactate) measured in 45 min after slaughter, the best diagnostic value for meat quality characteristics exhibit a set involving R1 and glycogen that composed determination coefficient (RC 2 ) was 0.66 for pH measured in 45 min up to 144 h post mortem. Also, with currently used meat diagnostic methods the most useful one that explains the glycolytic and energetic quantities in the highest degree is method that exploits 5 determinants, i.e. pH1, pH24, EC2, EC24 and L * 24. Higher composed determination coefficient and canonical correlation (CR) for this method was obtained for set involving R1 and lactate -0.41 and 0.64 ** respectively. Keywords: canonical analysis, fatteners, meat quality, pigs Streszczenie Celem niniejszej pracy było określenie stopnia oddziaływania zasobów energetycznych i glikolitycznych na wybrane cechy jakościowe mięsa tuczników rasy Duroc. Badaniem objętych zostało 40 tuczników wyżej wymienionej rasy. Z dwóch badanych zbiorów determinant (R1 i glikogenu oraz R1 i kwasu mlekowego) mierzonych w 45 min. post mortem wyższą wartością diagnostyczną cechowały się poziom R1 oraz glikogenu, które w 66 % determinowały stopień zakwaszenia tkanki mięśniowej od 45 min. do 144 godz. po śmierci zwierzęcia. Stwierdzono również, że z wykorzystywanych obecnie metod diagnostycznych jakości mięsa najbardziej przydatną i w największym stopniu objaśniającą stan zasobów glikolitycznoenergetycznych jest metoda uwzględniająca 5 parametrów, tj. pH1, pH24, EC2, EC24, i L * 24. Dla materiału badawczego uwzględnionego w niniejszej pracy większe 177Journal 1560 wartości współczynnika korelacji kanonicznej (CR) oraz złożonego współczynnika determinacji (RC 2 ), wynoszące odpowiednio 0,64 ** i 0,41 odnotowano dla zbioru obejmującego R1 i kwas mlekowy. of Central European Agriculture, 2015, 16(1), p.177-187 177 Journal of Central European Agriculture, 2015, 16(1), p.177-187 177 Journal of Central European Agriculture, 2015, 16(1), p.177-187 DOI: 10.5513/JCEA01/16.1.1560 177 Journal of Central European Agriculture, 2015, 16(1), p.177-187 DOI: 10.5513/JCEA01/16.1.

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Genetic variation of in vivo muscle glycerol, glycogen, and pigment in Danish purebred pigs

Cited by 10 publications

References 15 publications

Genetic parameters for haemoglobin levels in pigs and iron content in pork

Genetic parameters for haemoglobin levels in pigs and iron content in pork

Responses in carcass lean pH at 24 hours post-mortem in lines of Large White pigs selected for growth rate on a fixed ration over a set time

Glycolytic and Energetic Resources as the Determinants of Meat Quality of Duroc Fatteners

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