Growth, carcass, fiber type, and meat quality characteristics in Large White pigs with different live weights

Livestock Science - Tập 155 - Trang 123-129 - 2013
Y.M. Choi1,2, K.W. Nam3, J.H. Choe2, Y.C. Ryu4, M.P. Wick1, K. Lee1, B.C. Kim2
1Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
2Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
3Food Research Institute, OURHOME Company, Gyunggi, South Korea
4Faculty of Biotechnology, College of Applied Life Sciences, Jeju National University, Jeju, South Korea

Tài liệu tham khảo

Barbut, 2008, Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat, Meat Sci., 79, 46, 10.1016/j.meatsci.2007.07.031 Brocks, 1998, Histochemical characteristics in relation to meat quality properties in the longissimus lumborum of fast and lean growing lines of Large White pigs, Meat Sci, 50, 411, 10.1016/S0309-1740(98)00053-9 Brooke, 1970, Three ‘myosin adenosine triphosphatase’ systems: the nature of their pH lability and sulphydryl dependence, J. Histochem. Cytochem., 18, 670, 10.1177/18.9.670 Calkins, 1982, Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle, J. Food Sci., 47, 1350, 10.1111/j.1365-2621.1982.tb07683.x Cassar-Malek, I., Sudre, S., Bouley, J., Listrat, A., Ueda, Y., Jurie, C., Briand, Y., Briand, M., Meunier, B., Leroux, C., Amarger, V., Delourme, D., Renand, G., Picard, B., Martin, P., Leveziel, H., Hocquette, J.F., 2003. Integrated approach combining genetics, genomics and muscle biology to manage beef quality. Annual Meeting of The Bristish Society of Animal Science, York (England), 24–26th March 2003. Cherel, 1994, Comparison of postnatal development of anterior latissimus dorsi (ALD) muscle in heavy- and light-weight strains of turkey (Meleagris gallopavo), Growth Dev. Aging, 58, 157 Choe, 2009, The relation of blood glucose level to muscle fiber characteristics and pork quality traits, Meat Sci., 83, 62, 10.1016/j.meatsci.2009.03.011 Choi, 2012, Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork, Meat Sci., 91, 490, 10.1016/j.meatsci.2012.03.003 Choi, 2009, Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality, Livest. Sci., 122, 105, 10.1016/j.livsci.2008.08.015 Choi, 2010, Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle, Livest. Sci., 127, 183, 10.1016/j.livsci.2009.09.009 Choi, 2007, Influence of myosin heavy and light chain isoforms on early postmortem glycolytic rate and pork quality, Meat Sci, 76, 281, 10.1016/j.meatsci.2006.11.009 Commission Internationale de l'Eclairage, 1978. Recommendations on Uniform Color Spaces—Color Differences Equations, Psychrometic Color Terms (Supplement no. 2). CIE Publication no. 15 (E1.3.1). Fiedler, 1999, Structural characteristics of muscle fibers in pigs with different malignant hyperthermia susceptibility and different meat quality, Meat Sci., 53, 9, 10.1016/S0309-1740(99)00030-3 Fujii, 1991, Identification of a mutation in the porcine ryanodine-receptor that is associated with malignant hyperthermia, Science, 253, 448, 10.1126/science.1862346 Gornall, 1949, Determination of serum-protein by means of the biuret reaction, J. Biol. Chem., 177, 751, 10.1016/S0021-9258(18)57021-6 Hintz, 1984, Comparison of muscle fiber typing by quantitative enzyme assays and by myosin ATPase staining, J. Histochem. Cytochem., 32, 655, 10.1177/32.6.6202737 Honikel, 1998, Reference methods for the assessment of physical characteristics of meat, Meat Sci, 49, 447, 10.1016/S0309-1740(98)00034-5 Huff-Lonergan, 2005, Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes, Meat Sci, 71, 194, 10.1016/j.meatsci.2005.04.022 Joo, 1999, The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle, Meat Sci., 52, 291, 10.1016/S0309-1740(99)00005-4 Kang, 2011, Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs, Meat Sci., 89, 384, 10.1016/j.meatsci.2011.04.019 Karlsson, 1999, Skeletal muscle fibres as factors for pork quality, Livest. Prod. Sci., 60, 255, 10.1016/S0301-6226(99)00098-6 Kauffman, 1986, The use of filter paper to estimate drip loss of porcine musculature, Meat Sci., 18, 191, 10.1016/0309-1740(86)90033-1 Larzul, 1997, Effect of halothane genotype (NN, Nn, nn) on growth, carcass and meat quality traits of pigs slaughtered at 95kg or 125kg live weight, J. Anim. Breed. Genet., 114, 309, 10.1111/j.1439-0388.1997.tb00516.x Larzul, 1997, Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in large white pigs, J. Anim. Sci., 75, 3126, 10.2527/1997.75123126x Lee, 2012, The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds, Meat Sci., 90, 284, 10.1016/j.meatsci.2011.07.012 Lefaucheur, 2006, Myofibre typing and its relationships to growth performance and meat quality, Arch. Tierz. Dummerstorf, 49, 4 Lefaucheur, 2010, A second look into fiber typing – relation to meat quality, Meat Sci, 84, 257, 10.1016/j.meatsci.2009.05.004 Lengerken, 1994, Suitability of structural and functional traits of skeletal muscle for the genetic improvement of meat quality in pigs, Arch. Tierz. Dummerstorf, 37, 133 Lind, 1991, Myofibrillar ATPase histochemistry of rat skeletal muscles: a “two-dimensional” quantitative approach, J. Histochem. Cytochem., 39, 589, 10.1177/39.5.1826695 National Research Council, 1998 Nimmo, 1983, The effect of ageing on skeletal muscle fiber characteristics in two inbred strains of mice, J. Physiol, 340, 24 Pette, 2001, Transitions of muscle fiber phenotypic profiles, Histochem. Cell Biol, 115, 359, 10.1007/s004180100268 Picard, 2006, Consequences of selection for higher growth rate on muscle fiber development in cattle, Livest. Sci., 102, 107, 10.1016/j.livsci.2005.12.001 Rehfeldt, 2008, Consequences of pig domestication for skeletal muscle growth and cellularity, Livest. Sci., 116, 30, 10.1016/j.livsci.2007.08.017 Remignon, 1995, Selection for rapid growth increases the number and the size of muscle fibers without changing their typing in chickens, J. Muscle Res. Cell Motil, 16, 95, 10.1007/BF00122527 Renaudeau, 2007, A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BW, Meat Sci, 76, 165, 10.1016/j.meatsci.2006.10.024 Rosenvold, 2003, Factors of significance for pork quality–a review, Meat Sci, 64, 219, 10.1016/S0309-1740(02)00186-9 Ruusunen, 2004, Histochemical properties of fiber types in muscles of wild and domestic pigs and the effect of growth rate on muscle fiber properties, Meat Sci, 67, 533, 10.1016/j.meatsci.2003.12.008 Ruusunen, 2012, Carcass and meat quality traits of four different pig crosses, Meat Sci., 90, 543, 10.1016/j.meatsci.2011.09.010 Ryu, 2005, Variation in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates, Meat Sci, 71, 522, 10.1016/j.meatsci.2005.04.034 Ryu, 2008, Comparing the histochemical characteristics and meat quality traits of different pig breeds, Meat Sci., 80, 363, 10.1016/j.meatsci.2007.12.020 Ryu, 2005, The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle, Meat Sci, 71, 351, 10.1016/j.meatsci.2005.04.015 Ryu, 2004, Estimation of correlation coefficients between histological parameters and carcass traits of pig longissimus dorsi muscle. Asian-Austral, J. Anim. Sci., 17, 428 SAS Institute, 2004 Schiaffino, 1996, Fiber types in mammalian skeletal muscles, Physiol. Rev., 76, 371, 10.1152/physrev.1996.76.2.371 Suzuki, 2003, Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc, Meat Sci., 64, 35, 10.1016/S0309-1740(02)00134-1 Webb, 2010, Physiological limit to growth and the related effects on meat quality, Livest. Sci., 130, 33, 10.1016/j.livsci.2010.02.008 Wegner, 2000, Growth and breed-related changes of muscle fiber characteristics in cattle, J. Anim. Sci., 78, 1485, 10.2527/2000.7861485x Weiler, 1998, Influence of age and genotype on endocrine parameters and growth performance: a comparative study in Wild boars, Meishan and Large White boars, Livest. Prod. Sci., 54, 21, 10.1016/S0301-6226(97)00165-6