Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score

진구복,; 고미영,; 이홍철,; 정슬기,; 백경훈,; 최창본,

doi:10.5851/kosfa.2012.32.6.842

Cited by 6 publications

(4 citation statements)

References 10 publications

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“…Meat moisture content was strongly negatively correlated with IMF content in our study, which was consistent with previous studies ( Chin et al, 2012 ; Luo et al, 2012 ). Leaner meats generally contain more water because water is essential for protein synthesis and muscle building.…”

Section: Discussionsupporting

confidence: 93%

Genome-Wide Association Study of Meat Quality Traits in a Three-Way Crossbred Commercial Pig Population

Gao

Li³

et al. 2021

Front. Genet.

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Meat quality is an important trait for pig-breeding programs aiming to meet consumers’ demands. Geneticists must improve meat quality based on their understanding of the underlying genetic mechanisms. Previous studies showed that most meat-quality indicators were low-to-moderate heritability traits; therefore, improving meat quality using conventional techniques remains a challenge. Here, we performed a genome-wide association study of meat-quality traits using the GeneSeek Porcine SNP50K BeadChip in 582 crossbred Duroc × (Landrace × Yorkshire) commercial pigs (249 males and 333 females). Meat conductivity, marbling score, moisture, meat color, pH, and intramuscular fat (IMF) content were investigated. The genome-wide association study was performed using both fixed and random model Circulating Probability Unification (FarmCPU) and a mixed linear model (MLM) with the rMVP software. The genomic heritability of the studied traits ranged from 0.13 ± 0.07 to 0.55 ± 0.08 for conductivity and meat color, respectively. Thirty-two single-nucleotide polymorphisms (SNPs) were identified for meat quality in the crossbred pigs using both FarmCPU and MLM. Among the detected SNPs, five, nine, seven, four, six, and five were significantly associated with conductivity, IMF, marbling score, meat color, moisture, and pH, respectively. Several candidate genes for meat quality were identified in the detected genomic regions. These findings will contribute to the ongoing improvement of meat quality, meeting consumer demands and improving the economic outlook for the swine industry.

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Section: Discussionsupporting

confidence: 93%

Genome-Wide Association Study of Meat Quality Traits in a Three-Way Crossbred Commercial Pig Population

Gao

Li³

et al. 2021

Front. Genet.

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“…In the present study, the WHC of longissimus muscle was not affected by the different marbling scores, which are also related to tapioca supplementation levels. This is similar to the findings of Lee et al [29] and Chin et al [26], wherein the marbling scores and the quality grades of meat did not affect water holding capacity.…”

Section: Discussionsupporting

confidence: 91%

“…In the present study, ether extract contents in the longissimus muscle tended to be higher in the T6.7 group, which also exhibited higher marbling. This finding is concurrent with that of Chin et al [26], who found that the contents of ether extract were increased in proportion to marbling.…”

Section: Discussionsupporting

confidence: 91%

Effects of dietary levels of tapioca residue on growth performance and carcass characteristics in Hanwoo steers

Park¹,

Lee²,

Ahn

et al. 2019

Asian-Australas J Anim Sci

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Objective This study was conducted to investigate the effects of dietary levels of tapioca residue on growth performance, carcass characteristics, and meat composition in Hanwoo steers. Methods Twenty-eight steers were randomly assigned to one of four dietary groups; T0 (0% tapioca residue), T6.7 (6.7% tapioca residue), T9 (9% tapioca residue), and T12 (12% tapioca residue). Results Supplementation with tapioca residue had no effect on overall growth performance. The concentration of plasma total cholesterol was higher in T6.7 than in other treatments (p<0.05). Dietary levels of tapioca residue did not affect carcass yield or the quality traits of Hanwoo steers. The lightness, redness, and yellowness of the longissimus muscle of Hanwoo steers were higher in T6.7 than in other treatments (p<0.05). Cohesiveness, gumminess, chewiness, and resilience were lower in T6.7 than in other treatments (p<0.05). Conclusion The results of the present study indicate that supplementation with tapioca residue does not exert any negative effects on growth performance, carcass characteristics, and meat composition in Hanwoo steers. However, as the dietary level of tapioca residue increased, the intake of concentrate intake decreased, and tapioca supplementation greater than 6.7% did not substantially improved the marbling score.

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“…On the other hand, Kim et al (2006a) indicated that the MC4R genotypes affected lean meat growth in Duroc pigs. The moisture content of meat had a negative correlation with intramuscular fat content ( Chin et al, 2012 ). Thus, an increase in leanness resulted in a decrease in fat content.…”

Section: Resultsmentioning

confidence: 99%

Relationships between Single Nucleotide Polymorphism Markers and Meat Quality Traits of Duroc Breeding Stocks in Korea

Choi

Jin

Jeong³

et al. 2016

Asian Australas. J. Anim. Sci

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This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP) markers (protein kinase adenosine monophosphate-activated γ3 subunit [PRKAG3], fatty acid synthase [FASN], calpastatin [CAST], high mobility group AT-hook 1 [HMGA1], and melanocortin-4 receptor [MC4R]) and meat quality traits of Duroc breeding stocks in Korea. A total of 200 purebred Duroc gilts from 8 sires and 40 dams at 4 pig breeding farms from 2010 to 2011 reaching market weight (110 kg) were slaughtered and their carcasses were chilled overnight. Longissimus dorsi muscles were removed from the carcass after 24 h of slaughter and used to determine pork properties including carcass weight, backfat thickness, moisture, intramuscular fat, pH24h, shear force, redness, texture, and fatty acid composition. The PRKAG3, FASN, CAST, and MC4R gene SNPs were significantly associated with the meat quality traits (p<0.003). The meats of PRKAG3 (A 0.024/G 0.976) AA genotype had higher pH, redness and texture than those from PRKAG3 GG genotype. Meats of FASN (C 0.301/A 0.699) AA genotype had higher backfat thickness, texture, stearic acid, oleic acid and polyunsaturated fatty acid than FASN CC genotype. While the carcasses of CAST (A 0.373/G 0.627) AA genotype had thicker backfat, and lower shear force, palmitoleic acid and oleic acid content, they had higher stearic acid content than those from the CAST GG genotype. The MC4R (G 0.208/A 0.792) AA genotype were involved in increasing backfat thickness, carcass weight, moisture and saturated fatty acid content, and decreasing unsaturated fatty acid content in Duroc meat. These results indicated that the five SNP markers tested can be a help to select Duroc breed to improve carcass and meat quality properties in crossbred pigs.

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Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score

Cited by 6 publications

References 10 publications

Genome-Wide Association Study of Meat Quality Traits in a Three-Way Crossbred Commercial Pig Population

Genome-Wide Association Study of Meat Quality Traits in a Three-Way Crossbred Commercial Pig Population

Effects of dietary levels of tapioca residue on growth performance and carcass characteristics in Hanwoo steers

Relationships between Single Nucleotide Polymorphism Markers and Meat Quality Traits of Duroc Breeding Stocks in Korea

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