Meat quality in “in door” and “out door” production systems of poultry and swine

Abstract

The meat quality can be influenced by many interacting factors before and after the slaughter. Currently more sustainable production systems are targeted in general, whether or not they have any effect on meat quality. The sustainability is a condition of agroecology and necessarily im- plies on the animal and plant association and succession. A condition for sustainability is to minimize or even eliminate the use of inputs from processes of chemical synthesis. In the case of pigs and poultry, this is feasible by adopting production systems that allows nutria- ents recycle directly on the soil at levels that do not involve pollution. Although we have the understanding that the general principles of sustainability to be observed are universal, the solution is not simple. For each situation a vi- able alternative must be sought, depending on the social, economic, ecological and cultural realities. In tropical and subtropical climates the production of pigs and poultry outdoors can be an appropriate option. This also leads to nutria- ents recycle and promotes a better energy bal- ance of the system. Among the alternatives that can be taken to introduce differentiating factors in meat production as food is the type of pro- duction system, due to its direct impact on the meat quality. These systems have a direct in- fluence through the consumed food, by the conditions of animal wellbeing, physical activity and the environment provided. The performance and meat quality depend on the interaction of genotypes, rearing conditions, pre-slaughter handling and processing of the meat and the carcass. The influence of the rearing system on the animal performance, on the carcass and finally on the meat is the result of the interactive effects among facilities, feeding level and ge-notype used in the production systems. The production of poultry and pigs more extensively tend to get a final product with its own or- ga-noleptic characteristics, changing the meat de-fault color and content, place of fat deposi- tion and the fatty acid profile deposited on the carcass

Effects of Spirogyra jaoensis as a dietary supplement on growth, pectoralis muscle performance, and small intestine morphology of broiler chickens

“…To satisfy this high market demand, the poultry industry needs to enhance its production. The yield of production reflects the growth rate and weight gain (WG) of chickens, especially the pectoralis muscle (PM), which represents the majority of consumed muscle [2,3]. In an effort to maximize the performance of chickens to meet the demands of consumers, nutritional factors play a pivotal part along with genetic factors [4-8].…”

Fatty acid profile of <i>m. longissimus dorsi</i> of Mangalitsa and Moravka pig breeds

“…The fatty acid composition/profile of the fatty and muscle tissues of pigs is influenced by numerous factors, including genetic factors (Sellier 1998, Sellier et al 2010, Fernández et al 2003, breed (Parunović et al 2012b, Luković et al 2009, Furman et al 2010, sex, body mass (Žemva et al 2009), age, energy intake, fatty acid composition of the diet, housing system (Hoffman et al 2003, Rey et al 2004, Daza et al 2007, Luković et al 2009, Dannenberger et al 2012. The effect of the housing system on pig traits and subsequently on carcass and meat properties, comprises interaction between the features of the facility, feeding level and pig genotype used in the production system (Araújo et al 2011).…”

Effects of a pasture-based pork production system on the expression of genes involved in lipid metabolism and meat quality characteristics

“…Moreover, marbling in outdoor animals has been associated with an increased protein turnover rate and proteolytic activity in muscle (Edwards, 2005). Lipoprotein lipase (LPL) and indeed, intramuscular fat (IMF) is the main determinant factor influencing sensory attributes of meat (Araújo et al, 2011;Lim et al, 2015). The pork aroma and tenderness was not significantly affected (P>0.05) among the treatments (Table 4).…”