Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality

Mörlein, Daniel; Link, Gregor; Werner, Carsten; Wicke, Michael

doi:10.1016/j.meatsci.2007.04.030

Cited by 33 publications

(30 citation statements)

References 20 publications

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“…No differences in b* values with the increase in the percentage of Duroc genes were reported by Alonso et al (2009) andOliver et al (1994). Furthermore, Mörlein et al (2007) did not find any difference in a* values between LW × LR and D × LR dam lines, which is in agreement with the current results. Some authors (Cameron, Warriss, Porter, & Enser, 1990;Gil et al, 2008;Newcom et al, 2004) found that Duroc and Large White breeds have higher a* values than Landrace.…”

Section: Effect Of Including Duroc Breed In Maternal Linesupporting

confidence: 91%

“…There was no effect (P N 0.05) of including Duroc in maternal line on pHu values, which agreed with Blanchard, Warkup, et al (1999), Morcuende et al (2007), Mörlein et al (2007) and Oliver et al (1994). However, some authors found that Duroc breed had higher pHu compared with white breeds when used as sire lines (Alonso et al, 2009;Latorre et al, 2003;Šimek et al, 2004) or pure lines (Oliver, Gispert, & Diestre, 1993).…”

Section: Effect Of Including Duroc Breed In Maternal Linesupporting

confidence: 85%

“…animal nutrition, transport, handling, and stunning, but it is well-known that breed can affect pork quality (Armero et al, 1999;Gil et al, 2008;Pascual et al, 2007;Šimek, Grolichová, Steinhauserová, & Steinhauser, 2004). Thus, breed comparisons are performed quite often when meat quality is a significant consideration (Mörlein, Link, Werner, & Wicke, 2007). The most common crossbreeding used in the intensive pig production in Spain is a three-way cross where the sow is an F1 Landrace × Large White crossbreed and the terminal sire involves well conformed breeds (Oliver et al, 1994), such as Pietrain, Belgian Landrace and Large White.…”

Section: Introductionmentioning

confidence: 99%

“…Many researchers have studied the effect of incorporating Duroc breed as sire Meat Science 107 (2015) [49][50][51][52][53][54][55][56] line in crossbreeding on pig performance, meat quality and/or fatty acid composition (Alonso, Campo, Español, Roncalés, & Beltrán, 2009;Armero et al, 1999;Channon, Kerr, & Walker, 2004;Cilla et al, 2006;Latorre, Lázaro, Gracia, Nieto, & Mateos, 2003;Morcuende, Estévez, Ramírez, & Cava, 2007;Ramírez & Cava, 2007a). But only a few researchers (Blanchard, Warkup, Ellis, Willis, & Avery, 1999;Mörlein et al, 2007;Oliver et al, 1994) have focused on the effect of the inclusion of Duroc breed in maternal line in crossbreeding among white breeds to improve meat quality without decreasing lean growth.…”

Section: Introductionmentioning

confidence: 99%

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The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

et al. 2015

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Section: Effect Of Including Duroc Breed In Maternal Linesupporting

confidence: 91%

Section: Effect Of Including Duroc Breed In Maternal Linesupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

et al. 2015

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“…Poor water-holding capacity implies considerable monetary loss to pig industry (Fischer, 2007). Visual appearance is becoming more important due to the increasing share of pre-packed meat for self-service (Mö rlein et al, 2007). Primal cuts of the carcass could differ among countries and regions, but in general, loin, ham and shoulder are those that give more value to the carcass ( , 75% in the Spanish market).…”

Section: Introductionmentioning

confidence: 99%

Investigation of uniformity in pig carcass and meat quality traits

Alfonso

Zudaire

Sarriés

et al. 2010

Animal

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The study was carried out to provide information on uniformity of commercial pigs on some of the most important traits determining pork quality: carcass, loin, ham and shoulder weights, fatness, drip loss, pH and colour. Three batches of pigs raised at the same farm and slaughtered at four different dates in the same commercial abattoir were considered. Batches included halothane-free females and castrated males, Duroc and Pietrain sire lines and two slaughter weights, but a common maternal line. The first batch was obtained using commercial Duroc sire boars, and included a total of 112 animals (56 castrated males and 56 females). The second batch used Duroc and Pietrain sire boars with the target to achieve two different final weights (105 and 115 kg live weight); 128 animals were controlled (64 castrated males and 64 females), 16 for each combination of sire boar, sex and final weight. The last batch used only Pietrain sire boars with 96 controlled pigs (48 castrated males and 48 females). The uniformity was measured by the coefficient of variation (CV) and the coefficient of dispersion (CD) for all data available, and for groups of common sex, sire breed and slaughter weight. Differences in uniformity were tested among traits and groups by using confidence intervals (CIs) at 95% confidence level (CI 95% ) for the CV and CD. Results showed a significantly lower uniformity for drip loss (CV 5 40.4%, CI 95% 36.9% to 44.7%; CD 5 32.1%, CI 95% 28.7% to 35.4%) and backfat (CV 5 22.8%, CI 95% 21.1% to 24.8%; CD 5 18.3%, CI 95% 17.1% to 20.2%) the pH being the most uniform trait (CV 5 3.2%, CI 95% 3.0% to 3.5%; CD 5 2.6%, CI 95% 2.4% to 2.9%). When comparing different 'sire breed-sex-slaughter weight' groups, no consistent sex and slaughter weight differences in uniformity were found, but animals from Pietrain sire breed showed a tendency to be less uniform for carcass traits than animals from Duroc sire breed. Nevertheless, variability within those groups was very high and often similar to that observed when considering all the animals from all the groups. Small differences were found comparing uniformity when using the CV or the CD. CIs of these coefficients have proved to be a simple and useful tool for testing differences in uniformity.

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

show abstract

Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality

Cited by 33 publications

References 20 publications

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

Investigation of uniformity in pig carcass and meat quality traits

Research progress of probiotics and fermented feed effects on pork quality

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