Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc

Suzuki, Keiichi; Shibata, T.; Kadowaki, Hiroshi; Abé, Hiroyuki; Toyoshima, Tatehiro

doi:10.1016/s0309-1740(02)00134-1

Cited by 119 publications

(124 citation statements)

References 8 publications

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“…The higher index calculated for the outdoor group confirmed the data obtained by Falaschini et al (2000) for heavy pigs bred in a similar way, indicating that a part of the energy supplied by the ration is spent on motor activity. However, our FCR was similar in absolute terms to those reported by Suzuki et al (2003) for Duroc and Berkshire subjects weighing 70 to 105 kg.…”

Section: Resultssupporting

confidence: 88%

“…Trimmed ham weight was not significantly affected by either variable, while the meat of indoorbred subjects was significantly lighter (L*) (P<0.01). The L* value obtained by the two diets was lower than that reported by Suzuki et al (2003) for different genetic types and by Bonomi (2005) for pigs fed with peas, while that of the indoor-bred group was similar to the one described by Franci et al (2005) for Cinta Senese pigs; L* in outdoor-bred subjects was lower than that reported by Gentry et al (2004) and by Pugliese et al (1999) in pigs reared with the same technique.…”

Section: Diet (D)supporting

confidence: 66%

“…In contrast, the yellowness (b*) parameter was significantly affected by both effect (D=P<0.05; RS=P<0.01), showing lower values than those reported by Suzuki et al (2003) and Franci et al (2005) for different genetic types and by Gentry et al (2004) and Pugliese et al (1999) for outdoor-bred pigs.…”

Section: Diet (D)mentioning

confidence: 56%

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Influence of diet and rearing system on heavy pig performance, carcass and meat quality

Trombetta

Mattii

Pasquini

et al. 2009

Italian Journal of Animal Science

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Identifying alternative dietary protein sources and new types of outdoor rearing techniques that enhance animal welfare, thus optimising costs and production performance, are among the main objectives of nutritionists and breeders. The aim of this study was to compare two types of rations where pea and potato concentrate completely substituted soybean in intensively and extensively bred swine. Forty Large White × Duroc piglets weighing about 40 kg were divided into 4 groups of 10 sex-and weightmatched individuals: Indoor rearing + Control diet, Indoor rearing + Experimental diet, Outdoor rearing + Control diet, Outdoor rearing + Experimental diet. Different diets were formulated for the growing phase (40-100 kg) and the fattening period (100-slaughter); pigs, weighed individually every 40 days to estimate the average daily gain and feed conversion rate, were slaughtered when they reached the weight for Italian ham production. The following measurements were obtained: carcass weight, slaughtered yield, weight of lean cuts, pH 45 minutes and 24 hours post mortem. 40 semimembranosus muscle samples were analysed for colour parameters (L*, a* and b*), moisture, fat, protein and ash while the energy values were calculated. Semimembranosus intramuscular fat and ham backfat were analysed for fatty acid profile. Statistical analysis of performances data was conducted using design with repeated measures and the slaughterhouse, meat and fat composition data were subjected to ANOVA. The results show that soybean can be completely substituted with other protein crops. Rearing and slaughterhouse performances were not affected by the diet, whereas significant differences emerged with the rearing system. Diet composition significantly affected lean meat proportion (50.0 vs 48.2) and fat thickness of 3/4 Thoracic Vertebra (25.3 vs 28.3 mm), while the rearing system significantly affected all carcass quality measures. Some parameters were better in outdoorthan indoor-subjects. Meat colour was also significantly influenced by the rearing effect, being less light and yellow in the former subjects (L* 49.9 vs 37.3; b* 3.7 vs 2.3). Chemical analysis demonstrated that the meat of outdoor-reared subjects was leaner (1.96% vs 1.38% fat) and had a lower water content (72.8% vs 71.8%). The complete replacement of soybean is thus compatible with a strong characterization and an enhancement of the value of swine products. In addition, the rearing system can result in distinctive quality features, such as ham colour and fat content, allowing products from outdoor rearing to be clearly recognized from those obtained from intensive rearing.

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Section: Resultssupporting

confidence: 88%

Section: Diet (D)supporting

confidence: 66%

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Influence of diet and rearing system on heavy pig performance, carcass and meat quality

Trombetta

Mattii

Pasquini

et al. 2009

Italian Journal of Animal Science

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“…In this study, although the content of IMF in Agu pigs was significantly higher than in LWD pigs, the tenderness of Agu meat was not significantly different from that of LWD meat. This result is consistent with a study by SUZUKI et al (2003) indicating that there is no significant difference in the tenderness of the meat measured by a tensipresser, although the IMF of Duroc and LDD (Duroc sires× F1 dams ; Landrace×Duroc) is thicker than that of Berkshire and LDB (Berkshire sires×F1 dams ; Landrace×Duroc). In general, meat tenderness is affected by not only IMF content but also other factors such as the amount and solubility of connective tissue, the composition and contractility of muscle fibers (JOO et al, 2013), the length of proteolysis sarcomere and the content of collagen (WHEELER et al, 2000).…”

Section: Meat Quality Traitssupporting

confidence: 92%

Breed Characteristics of Indigenous Pigs in Okinawa :Growth Performance, Carcass Traits and Meat Quality

Touma

Onaga²,

Toubaru

et al. 2017

Nihon Yoton Gakkaishi

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: Agu, a relatively small-bodied pig with a black coat, is indigenous to Okinawa, the southernmost island in Japan. The objective of this study was to evaluate growth, carcass and meat quality traits of Agu pigs and to elucidate breed characteristics. A total of 16 Agu pigs and 18 LWD three-way cross pigs (Duroc sires×F1 dams ; Landrace×Large White) were fed a commercial diet ad libitum at 70 kg and slaughtered at 110 kg. Daily gain, dressing percentage and the area of the Longissimus dorsi muscle (LM) were significantly lower in Agu than in LWD pigs at the same body weight. Agu pigs had much thicker backfat than the LWD pigs at the same finishing body weight. The content of intramuscular fat (IMF) was significantly higher in Agu than in LWD pigs. Though raw Agu meat had lower water holding capacity, cooked meat had lower cooking loss and higher pressed juice percentage than LWD meat. Moreover, the inner layer of Agu backfat contained a higher proportion of monounsaturated fatty acids (MUFA), a lower proportion of polyunsaturated fatty acids (PUFA) and had a lower melting point. The results revealed that Agu pigs had meat characteristics different from those of LWD pigs that are a common crossbred in commercial production.Jpn. J. Swine Science, 54, 3 : 121-129

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“…Some researchers have reported that fatty acid composition of meat could be improved by the diet (French et al, 2000;Hsia and Lu, 2004;Nuernberg et al, 2005). Suzuki et al (2003) reported that in general, SFAs of meat are palmitic acid and stearic acid in Berkshire, and USFAs are oleic and linoleic acid. The same results were found in our study.…”

Section: Resultsmentioning

confidence: 99%

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Song

Lee²,

Chowdappa

et al. 2007

Animal

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The objective of the present study was to investigate the effects of fermented oyster mushroom (Pleurotus ostreats) by-production (FOMP) supplementation on the growth performance, blood parameters, carcass traits and meat quality in finishing Berkshire pigs. FOMP was made by mixing oyster mushroom by-production with rice bran and barley bran and this mixture was fermented for 60 days. The experimental diets were 0, 3, 5 and 7% of FOMP added to C, T1, T2 and T3 in the basis diet for 7 weeks. Average daily gain (kg/day) was higher in C and T1 than in T2 and T3 ( P , 0.05). Average daily feed intake (kg/day) and feed conversion increased by the addition of FOMP ( P , 0.05). Total cholesterol and high-density lipoprotein cholesterol were higher in T3 than other treatments ( P , 0.05). Carcass weight (kg) was higher in C and T1 than in T2 and T3 ( P , 0.05). Dressing (%) was higher in C than in T3 ( P , 0.05). Crude protein was lower in T3 than in other treatments ( P , 0.05). Crude fat was higher in T2 and T3 than in C ( P , 0.05). pH 24 was higher in C than in other treatments ( P , 0.05). Cooking loss (%) was higher in T1 than T2 ( P , 0.05). Water-holding capacity (%) was higher in C than in T1 ( P , 0.05). In meat colour, CIE a* was lower by the addition of FOMP ( P , 0.05). CIE b* was higher in C than in other treatments ( P , 0.05). In backfat colour, CIE L* was lower in T3 than other treatments ( P , 0.05). CIE b* was lower by addition of FOMP ( P , 0.05). Palmitoleic and oleic acid were higher in T3 than in other treatments ( P , 0.05). Linoleic and arachidonic acids were higher in T2 than in other treatments ( P , 0.05). The results indicate that 3% of FOMP affected the growth performance, carcass traits, meat quality and fatty acid in contrast to addition of 5% of FOMP for Berkshire pigs during the finishing period.Keywords: carcass composition, growth, meat quality, oyster mushroom by-production, pigs. IntroductionOyster mushrooms are macroscopic fungi, which are traditionally used as Chinese medicines or functional food in Asian countries (Kawagishi et al., 2000). Oyster mushrooms have a high quantity of proteins, carbohydrates, minerals and vitamins as well as low fat (Manzi et al., 1999). Edible mushrooms have several beneficial effects on health such as hypoglycaemic activities (Wang and Ng, 1999), and produce. Mushrooms also produce proteins such as lectins, ribosome-inactivating proteins, antifungal proteins and ribonucleases (Kobayashi et al., 1992;Lam and Ng, 2001;Ye and Ng, 2002;Wang et al., 2002). Many researchers have reported that mushrooms are an ideal food for the dietetic prevention of atherosclerosis due to their high content of fibre, protein and low fat content (Kurasawa et al., 1982;Wong et al., 2003;Cheung and Lee, 2000). In their work, Sun et al. (1984) used mushrooms as natural hypocholesterolemic and antisclerotic diet in oriental medicine. Mushrooms have also be found to be medically active in several therapies such as antitumour, antiviral, and immunomodulating treatments (Wasser ...

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Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc

Cited by 119 publications

References 8 publications

Influence of diet and rearing system on heavy pig performance, carcass and meat quality

Influence of diet and rearing system on heavy pig performance, carcass and meat quality

Breed Characteristics of Indigenous Pigs in Okinawa :Growth Performance, Carcass Traits and Meat Quality

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

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