Effect of conjugated linoleic acid on meat quality,lipid metabolism,and sensory characteristics of dry-cured hams from heavy pigs

We investigated conjugated linoleic acid (CLA) supplementation administered to heavy pigs, assessing carcass characteristics, meat quality, and sensory characteristics of dry-cured (Parma) ham. Thirty-six pigs, averaging 97 kg BW, were assigned randomly to three feeding groups in which diets were supplemented with either 0, 0.25, or 0.5% (as-fed basis) of a CLA preparation containing 65% CLA isomers. All pigs were slaughtered at 172 kg BW. No (P > 0.05) differences were observed in dressing percentage, loin and ham weight, or pH and color of longissimus and semimembranosus muscle. Tenth-rib backfat thickness tended to be lower (P < 0.10) in carcasses from CLA-fed pigs. The oxidative stability of longissimus muscle was greater (P < 0.05) in pigs fed CLA than control, but only at the longer (300 min) oxidation time. Acetyl-CoA carboxylase activity in adipose tissue of CLA-fed pigs was less (P < 0.05) than that of pigs fed diets devoid of supplemental CLA. Composition of ham fat was markedly affected (P < 0.01) by dietary CLA, with higher saturated fatty acids, lower monounsaturated fatty acids, and higher CLA in the fat of CLA-fed pigs regardless of supplementation level. Although melting quality was improved (P < 0.05), most sensory characteristics and the chemical composition of dry-cured hams were not (P > 0.05) affected by incorporation of CLA. Results indicated that dietary CLA alters lipid metabolism, producing lower concentrations of monounsaturated fatty acids and increased concentrations of CLA isomers in the fat of heavy pigs. Moreover, supplementing diets with CLA produced only minimal improvements in Parma ham sensory traits and had no appreciable effects on fresh pork quality.     

The effects of sex and slaughter weight on growth performance and carcass traits of pigs intended for dry-cured ham from Teruel (Spain)

Crossbred pigs (n = 200) from Duroc sires mated to Landrace x Large White dams, with a mean BW of 107.0 +/- 2.4 kg and intended for highquality dry-cured hams (Teruel ham) from Spain, were used to investigate the effects of sex (barrows and gilts) and slaughter weight (SW; 120, 125, 130, 135, and 140 kg of BW) on growth performance and carcass characteristics. For productive performance, there were 5 treatments based on 5 SW; each treatment was replicated 4 times and the replicate was a pen made up of 5 barrows and 5 gilts allotted together. For carcass traits, there were 10 treatments based on 2 sexes and 5 SW; each treatment was replicated 20 times and the replicate was a carcass. Barrows had fatter carcasses (P < 0.001) and wider hams (P < 0.01) but a lower yield of trimmed shoulder (P < 0.05), loin (P < 0.001), and ham (P < 0.001) than gilts. Also, castrates tended to show a greater proportion of final suitable carcasses for Teruel ham (P < 0.10) than females because more barrows than gilts fulfilled the minimum requirement of carcass weight and fat thickness in the gluteus medius (GM) muscle (P < 0.01). An increase in SW tended to decrease ADG and G:F (P < 0.10). In addition, dressing percentage, fat, and dimensions of carcass and ham increased as SW increased (P < 0.001). Although the weight of trimmed primal cuts (shoulder, loin, and ham) increased with SW, the yield of trimmed loin or ham decreased (P < 0.01). The proportion of final suitable carcasses for Teruel ham improved as SW increased up to 130 kg of BW but not thereafter (P < 0.001) because of an increase in percentage carcasses that fulfilled the minimum carcass and ham weight (P < 0.001) and fat in GM (P < 0.05). We can conclude that barrows were better than gilts when intended for Teruel ham. Furthermore, an increase in SW up to 130 kg in pigs impaired growth performance but improved some aspects of carcass quality that are required by the Teruel ham industry.     

Computer image analysis traits of cross-sectioned dry-cured hams: a genetic analysis

The aims of this study were to estimate genetic parameters of image analysis traits of cross-sectioned dry-cured hams and carcass weight (CW) and to investigate effects of some nongenetic sources of variation on these traits. Computer image analysis (CIA) had been carried out for digital images of the cross-section of 1,319 San Daniele dry-cured hams. The cross-sectional area (SA, cm(2)); the average thickness of subcutaneous fat (FT, cm); and the proportions of lean (LA, %), fat-eye (FEA, %), and subcutaneous fat area (SCF, %) to SA, and of biceps femoris (BFA, %) and semitendinosus muscle area (STA, %) to LA were recorded. Bivariate analyses were carried out for pairs of traits for estimation of genetic parameters using Bayesian methodology and linear models. Linear models included the nongenetic effects of slaughter groups and sex and the additive genetic effects of pigs and their ancestors (1,888 animals). Variation of FEA was nearly 4-fold that of SA and LA. Variation of CIA traits due to sex effect was not large, whereas slaughter group effects were relevant sources of variation for all traits. For all traits, with the exception of FEA, the posterior probability for the true heritability being greater than 0.1, was greater than 0.95. Point estimates of heritabilities for FT and SCF were 0.42 and 0.51, respectively. Heritability estimates for FEA, LA, BFA, and STA were 0.13, 0.44, 0.44, and 0.36, respectively. The genetic correlations between CW and CIA traits were positive and large for SA (0.86), positive and moderate for FT, FEA, and STA (0.47, 0.40, and 0.45, respectively) and negative with LA (-0.28). Although FEA, FT, and SCF were all measures of the extent of fat deposition in the ham, the genetic correlations between FT or SCF and FEA were very low. A very large estimate (0.74) was obtained for the genetic relationship between SA and FEA, suggesting that reduction of ham roundness through selective breeding would be beneficial for decreasing FEA. On the basis of the estimated parameters, genetic selection is expected to be effective in changing size of fatty and lean areas of the cross-section of dry-cured hams. Causes related to the abnormal development of the fat-eye depot remain unknown, but this study provided evidence that influences of polygenic effects on phenotypic variation of FEA are limited.     

DLK1和MSTN基因在绵羊妊娠中后期胎儿中的表达分析

本研究以2个骨骼肌表型差异明显的特克塞尔和乌珠穆沁绵羊为试验对象,研究DLK1和MSTN基因在不同妊娠阶段胎儿不同部位骨骼肌中表达的调控机制及早期肌肉发育规律。在绵羊妊娠第85、100、120和135天时,对胎儿的半腱肌、半膜肌、背最长肌、股四头肌和股二头肌肌肉质量进行方差分析以及对DLK1和MSTN基因在5种骨骼肌中的表达量进行研究。结果表明,妊娠85天时特克塞尔羊的半膜肌、背最长肌、股四头肌和股二头肌质量显著或极显著(P<0.05或P<0.01)高于乌珠穆沁羊;妊娠100天时,5种骨骼肌组织生长发育在品种间的差异达到最大(P<0.05或P<0.01)。实时荧光定量分析表明,随着胎儿日龄的增加,DLK1基因在半腱肌、半膜肌、背最长肌、股四头肌和股二头肌骨骼肌中的表达量有增加的趋势,同时在特克塞尔羊中的表达量高于乌珠穆沁绵羊。在妊娠120天的半腱肌和半膜肌、妊娠100和135天的背最长肌、妊娠85天股四头肌和妊娠135天的股二头肌中DLK1表达量在2个品种间差异显著(P<0.05)。MSTN的表达量在特克塞尔羊中高于乌珠穆沁羊,但整体较低。妊娠135天时背最长肌和股四头肌中MSTN基因的表达量在2个品种间差异显著(P<0.05)。结果显示,DLK1和MSTN基因在不同日龄不同肌肉组织中的差异表达可能与肌肉早期发育有关。     

Genetic markers for the production of US country hams

The objective of this study was to determine the effect of candidate genes on processing quality traits of US country hams. A total of 321 fresh hams of unknown breed and sex were examined and data on quality and physical traits were collected. The hams were then processed following typical US commercial dry-curing procedures for ham and data on additional traits were collected from the cured hams. Several genes involved in biological processes affecting dry-cured ham production were selected. Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) tests were designed for each of the genes where polymorphisms were discovered and association analyses between each marker and the traits collected were performed. Results showed that two genetic markers were significantly associated with cured weight and yield: (i) a gene from the cathepsin family (cathepsin F) and (ii) the stearoyl-CoA desaturase (delta-9-desaturase) gene, involved in lipid metabolism. Moreover, markers that significantly affected colour traits and those having a significant impact on pH and lipid percentage were also identified. These markers could be used for screening and sorting of carcasses prior to ham processing and, eventually in pig improvement programmes designed to select animals possessing genotypes more suitable for the production of dry-cured hams.     

新疆巴什拜羊肌肉生长抑制素基因DNA甲基化与mRNA表达量分析

为了探究肌肉生长抑制素（myostatin,MSTN）基因在肌肉和脂肪中的DNA甲基化模式及mRNA表达水平,试验以5月龄巴什拜羊羔羊为研究对象,采用亚硫酸氢盐测序法（bisulfite sequencing PCR,BSP）检测MSTN基因启动子区和第1外显子甲基化模式,并通过实时荧光定量PCR检测MSTN基因在巴什拜羊股二头肌、股三头肌、半腱肌、半膜肌、背最长肌和尾脂中的mRNA表达水平。结果显示,肌肉组织甲基化概率高于脂肪组织,其中,股二头肌、股三头肌、半腱肌、半膜肌、背最长肌和尾脂的甲基化概率分别为74.2%、74.2%、83.2%、83.7%、82.1%和25.3%,MSTN基因在股二头肌、股三头肌、半腱肌、半膜肌、背最长肌中的表达水平显著低于尾脂（P < 0.05）,股二头肌、股三头肌、半腱肌、半膜肌和背最长肌之间差异不显著（P > 0.05）,巴什拜羊肌肉和脂肪MSTN基因DNA甲基化水平与MSTN基因表达量呈显著负相关（r=－0.886,P < 0.05）。     

Analysis of DNA Methylation and mRNA Expression Level of MSTN Gene in Xinjiang Bashiby Sheep

In order to investigate DNA methylation and expression levels of myostatin (MSTN) gene in mscule and fat, 5 months of age of Bashiby sheep were selected, the promoter region and exon 1 methylation levels of MSTN gene was analyzed using bisulfite sequencing PCR (BSP). Real-time PCR was used to detect the expression level of MSTN gene in biceps femoris, femoral triceps, semitendinosus, semimembranosus, longissimus dorsi muscle and tail fat of Bashiby sheep. The results showed that the methylation probability of muscle was higher than fat, the methylation probability of biceps femoris, femoral triceps, semitendinosus, semimembranosus, longissimus dorsi muscle and tail fat were 74.2%, 74.2%, 83.2%, 83.7%, 82.1% and 25.3%, respectively. The expression levels of MSTN gene in biceps femoris, femoral triceps, semitendinosus, semimembranosus, longissimus dorsi muscle were significantly lower than tail fat in Bashiby sheep (P < 0.05), but there were no significant difference among biceps femoris, femoral triceps, semitendinosus, semimembranosus and longissimus dorsi muscle (P > 0.05).The DNA methylation was negatively correlated with the expression levels in muscle and fat of Bashiby sheep (r=-0.886, P < 0.05).     

The influence of dietary lysine restriction during the finishing period on growth performance and carcass, meat, and fat characteristics of barrows and gilts intended for dry-cured ham production

A total of 120 pigs [Duroc × (Landrace × Large White); initial average BW: 100.3 ± 2.5 kg] were used to investigate the effects of sex (barrows and gilts) and dietary total Lys restriction (7.0, 6.5, and 6.0 g·kg(-1)) on growth performance and carcass, meat, and fat characteristics. Pigs were intended for high-quality dry-cured ham from Spain (called Teruel ham), and a minimum fat thickness at the gluteus medius muscle (GM) is required (16 mm) for carcasses to be acceptable. Animals were slaughtered when they reached 129.0 ± 3.6 kg of BW. There were 6 treatments arranged factorially (2 sexes × 3 dietary Lys concentrations) and 4 replicates of 5 pigs per treatment. Barrows consumed more feed (P = 0.001) and tended to have less G:F (P = 0.06) than gilts. Carcasses from barrows were fatter (P = 0.001) and had heavier main trimmed lean cuts (P = 0.008) than gilts. A greater proportion of final acceptable carcasses for Teruel ham (P = 0.001) was observed in barrows than in gilts because of the greater percentage of carcasses that fulfill the minimum fat depth at GM required (P = 0.001). Meat from barrows had greater content of intramuscular fat (P = 0.02) than meat from gilts. Also, subcutaneous fat from barrows had less proportion of PUFA than fat from gilts (P = 0.02). A reduction in dietary Lys concentration decreased ADG (P = 0.004) and ADFI (P = 0.001) in pigs. In addition, backfat depth (P = 0.007) and fat at GM (P = 0.07) increased as dietary Lys decreased. The proportion of carcasses that fulfilled the minimum fat depth at GM required for Teruel ham increased as dietary Lys decreased in feed, but this effect was greater in gilts than in barrows (sex × Lys, P = 0.02). Meat and fat quality was not influenced by dietary treatment. We conclude that different feeding programs with different dietary Lys concentrations may be needed for barrows and gilts intended for production of dry-cured hams where a minimum carcass fat depth is required.     

Computer image analysis for measuring lean and fatty areas in cross-sectioned dry-cured hams

The aims of this study were 1) to apply computer image analysis to obtain measures of lean and fatty areas on the cross section of dry-cured hams, 2) to investigate variation of these measures, and 3) to evaluate reproducibility and repeatability of these techniques. Traits of concern were the cross-sectional area (SA), lean, or muscles, area (LA), and the fatty area (FA) centered on the cross section and surrounded by biceps femoris, semimembranosus, semitendinosus, and quadriceps femoris, as well as the FA-to-SA ratio (FESR). Hams were obtained from crossbred pigs (n = 279) slaughtered at 9 mo of age (mean BW of 169 +/- 17 kg). Digital images of the cross section of dry-cured hams were captured using standardized procedures. Three replicated measures of areas were collected by three operators using three image analysis techniques (automatic, automatic-assisted, and manual). Variance components were estimated using a linear model that included slaughter group, gender, and gender x slaughter group as fixed effects and operators, pig, and operator x pig as random effects. Statistical analyses considered all measures (n = 7,533) or measures collected after reinstruction of all operators for spatial calibration of the analysis system (n = 4,428). Average SA, LA, FA, and FESR were 350 cm2, 220 cm2, 8.7 cm2, and 2.5%, respectively. Variability of FA (CV = 42%) and of FESR (CV = 39%) was four times greater than that of SA and LA. Slaughter group, pig, operator, and operator x pig effects were the most (P < 0.01) important sources of variation of measures. Correlations between measures obtained with different techniques were greater (P < 0.01) than 0.90, with the exception of LA measures. Coefficients of reproducibility for SA and LA ranged from 87 to 94%, whereas those for FA and FESR ranged from 88 to 98%. Coefficients of repeatability ranged from 92 to 99%. Automatic-assisted and manual methods provided more reproducible and repeatable measures than the automatic technique. Spatial calibration of the software system was a key issue affecting reproducibility and repeatability. Reinstructing the analysts for spatial calibration enhanced both reproducibility and repeatability of all methods of analysis. Computer image analysis is a technique suitable for measuring lean and fatty areas in cross-sectioned hams, providing reproducible and repeatable measures, and it might be used in large sample-based studies to investigate causes of defective fatty areas.     

The effects of porcine somatotropin and dietary lysine on growth performance and carcass characteristics of finishing swine

Seventy-two finishing pigs (initial weight = 57.6 kg) were utilized to determine the effects of porcine somatotropin (pST) and dietary lysine level on growth performance and carcass characteristics. Pigs were injected daily with 4 mg pST in the extensor muscle of the neck and fed either a pelleted corn-sesame meal diet (.6% lysine, 17.8% CP) or diets containing .8, 1.0, 1.2 or 1.4% lysine provided by additions of L-lysine.HCl. All diets were formulated to contain at least twice the required amounts of other amino acids. Control pigs received a placebo injection and the .6%-lysine diet. Increasing levels of dietary lysine resulted in increased ADG and improved feed conversion (quadratic, P less than .01) for pST-treated pigs. The calculated daily lysine intake was 16.6, 13.6, 19.6, 25.1, 29.6 and 33.6 g for the control and pST-treated pigs fed .6, .8, 1.0, 1.2 and 1.4% lysine, respectively, over the entire experiment. Breakpoint analysis indicated that cumulative ADG and feed conversion were optimized at 1.19 and 1.22% lysine, respectively. Longissimus muscle area and trimmed ham and loin weights increased as dietary lysine was increased among pST-treated pigs (quadratic, P less than .01). Breakpoint analysis indicated that 1.11% lysine maximized longissimus muscle area, whereas trimmed ham and loin weights were maximized at .91 and .98% lysine, respectively. Adjusted backfat thickness was not affected by dietary lysine, but pST-treated pigs had less backfat (P less than .05) than control pigs did. Percentage moisture of the longissimus muscle increased (linear, P less than .05), as did percentage CP (quadratic, P less than .05), whereas fat content decreased (linear, P less than .05) as lysine level increased. Similar trends in composition were observed for muscles of the ham (semimembranosus, semitendinosus, and biceps femoris). Shear-force values from the longissimus and semimembranosus were lowest for control pigs, but they increased as dietary lysine level increased among pST-treated pigs. Sensory panel evaluations indicated that juiciness and tenderness decreased (linear, P less than .05) as dietary lysine level increased. Plasma urea concentrations decreased linearly (P less than .01) on d 28 as lysine level increased, whereas plasma lysine and insulin were increased (quadratic, P less than .01). Plasma glucose and free fatty acid concentrations on d 28 tended to increase (quadratic, P less than .10) with increasing dietary lysine level.(ABSTRACT TRUNCATED AT 400 WORDS)     

Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles

The objectives of this experiment were to determine the extent of variation in proteolysis, sarcomere length, and collagen content among pork muscles and the association of those factors with tenderness variation among muscles at 1 d postmortem. Twenty-three white composite barrows were slaughtered and carcasses (66 kg) were chilled at 0 degrees C for 24 h. At 1 d postmortem, the longissimus lumborum, biceps femoris, semimembranosus, semitendinosus, and triceps brachii, long head were dissected from one side of each carcass and frozen. Trained sensory panelists evaluated tenderness, amount of connective tissue, juiciness, and pork flavor intensity of grilled (70 degrees C) chops on 8-point scales. Raw chops were used for total collagen content, sarcomere length, and the extent of desmin proteolysis. Tenderness ratings were highest (P < .05) for semitendinosus (7.2) and triceps brachii (7.1), followed by longissimus lumborum (6.4) and semimembranosus (5.7) and were lowest (P < .05) for biceps femorus (4.0). The simple correlations between longissimus lumborum tenderness and the tenderness of other muscles were .54 (semimembranosus), .34 (semitendinosus), .36 (triceps branchii), and .17 (biceps femorus). Total collagen was highest (P < .05) for biceps femorus (7.1 mg/g muscle), followed by triceps branchii (6.0 mg/g) and semitendinosus (5.3 mg/g), and lowest for semimembranosus (4.5 mg/g) and longissimus lumborum (4.1 mg/g). Sarcomere length was longest (P < .05) for semitendinosus (2.5 microm) and triceps branchii (2.4 microm), followed by semimembranosus (1.8 microm), longissimus lumborum (1.8 microm), and biceps femorus (1.7 microm). Proteolysis of desmin was greatest (P < .05) in longissimus lumborum (39.3%), followed by semimembranosus (21.0%) and biceps femoris (18.5%), then semitendinosus (.2%) and triceps brachii (.2%). Multiple linear regression using total collagen, sarcomere length, and proteolysis accounted for 57% of the variation in tenderness rating among all samples. Piecewise linear regression was used to account for the interaction of sarcomere length with proteolysis and collagen. This analysis accounted for 72% of the variation in tenderness rating. Variation in collagen, proteolysis, and sarcomere length and the degree of their interaction with one another determine the tenderness of individual muscles.     

Creatine monohydrate supplementation and the quality of fresh pork in normal and halothane carrier pigs

The objective of this research was to examine the impact of supplementation with creatine monohydrate (CMH) on the quality of various muscles from normal and heterozygous halothane carrier pigs. Twenty-nine crossbred pigs, 16 normal (NN) and 13 halothane carrier (Nn) genotypes, were supplemented with 0 or 25 g x pig(-1) x d(-1) of CMH for 5 d before slaughter. Supplemented pigs gained 2.26 kg more weight (P < 0.05) during 5 d of supplementation. There were trends (P < 0.10) toward higher objective marbling scores and lower cooking loss for supplemented pigs. The 45-min pH was 0.27 units higher (P < 0.05) for supplemented pigs in the semimembranosus; CMH supplementation did not influence (P > 0.05) drip loss or muscle composition. Supplementation with CMH also resulted in lower L* values in two ham muscles, semitendinosus (5.15 units) (P < 0.05) and semimembranosus (1.95 units) (P < 0.10) for Nn carcasses. Genotype had significant effects on most quality indicators, with Nn carcasses producing lower-quality lean as evidenced by less desirable subjective and objective color and higher drip losses. Genotype also affected the composition of several muscles, with the NN carcasses having more fat and less moisture.     

Effects of betaine on growth, carcass characteristics, pork quality, and plasma metabolites of finishing pigs

An experiment was conducted to determine the effect of dietary betaine (0, 0.125, 0.250, or 0.500%) on growth, carcass traits, pork quality, plasma metabolites, and tissue betaine concentrations of cross-bred finishing pigs. Four replications of three pigs (two barrows and one gilt) each were used for each treatment. The basal diet contained 0.85 (69 to 88 kg BW) or 0.65% Lys (88 to 115 kg BW). Overall ADG and gain:feed were not affected (P > 0.10) by betaine, but overall ADFI was decreased (quadratic, P < 0.05; 0 vs betaine, P < 0.01) by betaine; pigs fed 0.250% betaine had the lowest ADFI. Loin muscle area, average back-fat, dressing percentage, percentage lean, total fat, lean:fat, and leaf fat weight were not affected (P > 0.10) by betaine. Tenth-rib backfat thickness was decreased (quadratic, P < 0.05; 0 vs betaine, P < 0.05); pigs fed 0.250% betaine had the lowest 10th-rib backfat thickness. Carcass length was increased (linear, P < 0.05; 0 vs betaine, P < 0.10) as the level of betaine was increased. Fat-free lean, lean gain per day, ham weight, ham fat-free lean, and ham percentage lean were increased (quadratic, P < 0.10), but percentage fat, total ham fat, percentage ham fat, and butt-fat thickness were decreased (quadratic, P < 0.10); these traits were respectively highest or lowest in pigs fed 0.250% betaine. Thaw loss and 24-h pH were increased (quadratic, P < 0.10; 0 vs betaine, P < 0.05) and cook loss was decreased (linear, P < 0.05) in pigs fed betaine. The CIE L* value for the biceps femoris was decreased (quadratic, P < 0.10; 0 vs betaine, P < 0.10); pigs fed 0.250% betaine had the lowest CIE L* value. Subjective color, firmness-wetness, marbling, percentage moisture and bound water of the loin muscle, and shear force were not affected (P > 0.10) by betaine. Betaine was not detectable (< 0.07 mg/g) in the loin muscle of pigs fed 0% betaine, but betaine was detectable and relatively constant in pigs fed 0.125, 0.250, or 0.500% betaine (0.22, 0.17, and 0.21 mg/g, respectively). Plasma urea N, total protein, albumin, triglycerides, and HDL cholesterol concentrations were not affected (P > 0.10). Plasma total cholesterol (linear, P < 0.10) and NEFA (quadratic, P < 0.10) were increased in pigs fed betaine. Betaine improved carcass traits when provided at 0.250% of the diet and improved some aspects of pork quality.     

Relationship between longissimus composition and the composition of other major muscles of the beef carcass

Left sides from 18 beef carcasses (9 steers and 9 heifers), selected to represent a wide range of marbling scores, were evaluated to determine the relationship between longissimus composition and the composition of other major muscles. The adductor (A), biceps femoris (BF), deep pectoral (DP) gluteal group (GL), infraspinatus (I), longissimus (L), psoas major (PM), rectus abdominis (RA), rectus femoris (RF), semimembranosus (SM), semitendinosus (ST), serratus ventralis (SV), spinalis (SP), supraspinatus (SU) and triceps brachii (TB) were removed, trimmed of external fat, weighed and ground for proximate analysis. Fat content of all muscles was related linearly (P less than .001) to L fat content (R2 values ranged from .67 to .84). The ST had the lowest mean fat content (4.4%) and SP had the highest mean percentage of fat (16.1%). The L ranged from 3.59% to 15.42% fat with a mean of 8.61%. Longissimus fat percentage can be used to predict the fat content of the other major muscles of the beef carcass.     

N-甲基D,L-天冬氨酸对肥育猪生长性能和胴体品质的影响

本试验以杜长大肥育猪为试验对象 ,研究了N 甲基D ,L 天冬氨酸对其生长性能和胴体品质的影响。结果表明 ,在日粮中添加 50mg/kgN 甲基D ,L 天冬氨酸使肥育猪 ( 1 )日增重提高 9.31 % (P <0 .0 1 ) ,饲料转化率提高 7.1 6 % (P <0 .0 2 ) ;( 2 )胴体瘦肉率提高 6 .53% (P <0 .0 1 ) ,脂肪比率降低 1 1 .76 %(P <0 .0 1 ) ,背膘厚降低 1 9.72 % (P <0 .0 1 ) ,眼肌面积提高 2 1 .0 1 % (P <0 .0 4 ) ;( 3)背最长肌、股二头肌和半膜肌重量分别增加 1 1 .3% (P <0 .0 1 )、1 0 .0 9% (P <0 .0 1 )和 1 4 .4 4% (P <0 .0 1 )。     

The Expression Comparison Analysis of FST and FMOD Genes in Sheep Fetus during Mid and Late Pregnancy

In order to investigate skeletal muscle development mechanism,the expression of follistatin (FST) and fibromodulin (FMOD) gene were comparatively analyzed in fetus different skeletal muscles and different stages between Ujumqin sheep and Texel sheep during early stage.Two gene expression were analyzed including longissimusdorsi,semimembranosus,semitendinosus quadricepsfemoris and biceps femoris muscle were compared by variance analysis methods of four stages (85,100,120 and 135 d).The results of quantitative Real-time PCR showed that the expression of FST gene showed a tendency to increase with the addition of stage,and the expression of FST gene in Texel sheep was higher than that in Ujumqin sheep in semitendinosus (100,120 d),semimembranosus (120 d),and biceps femoris (120 d) (P<0.05).The expression of FST gene in Texel sheep was extremly higher than that of Ujumqin sheep in semitendinosus (100,135 d),longissimusdorsi (85 d),quadricepsfemoris (100 d) and biceps femoris (100 d) (P<0.01).As a whole,the expression of FMOD gene was the highest in quadriceps femoris,and was lower in other four muscles,it's expression in Ujumqin sheep was higher than that in Texel sheep.It was inferred that FST and FMOD genes might be related to muscle development during early stage.     

FST和FMOD基因在绵羊胎儿妊娠中后期的表达特征比较

本研究以骨骼肌表型差异明显的两个绵羊品种特克塞尔羊和乌珠穆沁羊为试验对象,通过对两个与生长发育相关的基因卵泡抑素(follistatin,FST)与纤维蛋白聚糖基因(fibromodulin,FMOD)在不同日龄、不同骨骼肌部位表达的比较分析,探讨绵羊骨骼肌早期发育规律;同时对绵羊胎儿的85、100、120和135日龄4个阶段,在背最长肌、半腱肌、股四头肌、半膜肌和股二头肌5个部位肌肉FST和FMOD基因的表达量进行了比较研究。实时荧光定量PCR结果表明,随着胎儿日龄的增加,FST基因在半腱肌、股四头肌中表达量有增加的趋势,同时在特克塞尔绵羊中的表达量高于乌珠穆沁羊。在100和120日龄半腱肌、120日龄半膜肌、120日龄股二头肌中FST基因表达量在两个品种间差异显著(P<0.05),在100和135日龄半膜肌、85日龄背最长肌、100日龄股四头肌、100日龄股二头肌中FST基因表达量在两个品种间差异极显著(P<0.01)。FMOD基因在股四头肌中表达量较高,而在其他4种肌肉组织中相对表达量较低,且在乌珠穆沁羊中的表达量高于特克塞尔羊中的表达量。FST和FMOD基因在绵羊早期骨骼肌发育中起着重要作用。     

Influence of zeranol implants and electrical stimulation on the palatability traits of five muscles in Angus and Limousin bulls and steers

A split-plot design was used to study effects of male status (bull vs steer), zeranol implants, breed types (Angus vs Limousin) and electrical stimulation on palatability traits of five major muscles when all animals were fed to a similar fat-thickness endpoint. Warner-Bratzler shear (WBS) determinations and taste-panel evaluations were performed on the longissimus, adductor, semimembranosus, semitendinosus and biceps femoris muscles removed 24 h postmortem. Breed was the most consistent main effect difference, with Angus cattle having lower WBS values than Limousin for the longissimus and semitendinosus muscles. Angus cattle also were favored in many sensory traits. Few significant differences were noted between bulls and steers in taste-panel traits. Differences due to electrical stimulation were most evident in the longissimus muscle, with higher panel-evaluation scores, an enhancement of marbling and lean color and a lower incidence of heat ring. The implant tended to have negative effects on palatability in this trial. An overall ranking of the five muscles based on WBS from most tender to least tender was: adductor, semimembranosus, longissimus, semitendinosus and biceps femoris. Correlations of palatability traits of one muscle to other muscles within an experimental unit were found to be low.     

Body composition analysis of the pig by magnetic resonance imaging

Magnetic resonance imaging (MRI) was used to measure, in vivo, the volume of several organs and tissues of a total of 111 pigs (males and females) ranging in BW from 6.1 to 97.2 kg. In one experiment the in vivo MRI volumes were compared to tissue or organ weights obtained by dissection. For internal organs, the correlation (R2) between MRI volume and dissected weight ranged from 0.64 (SE of estimation = 65 g) for the heart to 0.90 (SE of estimation = 125 g) for the liver. The MRI volume of the kidneys was approximately 10% less than the dissected weight, whereas the MRI volumes of the heart, liver, and brain exceeded the weights of dissected organs by 13, 17, and 26%, respectively. For fat and muscle tissues, the correlation between MRI volume and dissected weight ranged from 0.82 (psoas muscle) to 0.97 (total right ham muscles). The MRI volume of the backfat and shoulder muscles exceeded the dissected weights by approximately 2%, whereas the MRI volumes of the ham muscles, jowl fat, longissimus muscle, and psoas muscle were 2, 8, 18 and 20% less than their respective weights. In another series of experiments, MRI volume measurements of fat and muscle regions (Jowl fat, backfat, shoulder muscles, LD muscles, psoas muscles, ham muscles, a 10-cm section of the longissimus muscles and overlying fat, and a 15-cm section of the ham muscles and overlying fat) were evaluated by stepwise regression for the prediction of total body fat, lean, and protein. The best prediction of percentage total body fat was obtained using the fat volume from the 10-cm section of longissimus muscle and the fat:muscle ratio from the 15-cm section of the ham (R2 = 0.9). The best prediction of percentage total body protein was obtained using a combination of the volumes (as a percentage of BW) of jowl fat, backfat, shoulder muscle, and ham muscle (R2 = 0.62). The combination fat volume from the 10-cm section of longissimus muscle, the fat:muscle ratio from the 15-cm section of the ham, and the lean volume percentage from the 15-cm section of ham provided the best prediction of the percentage of total body lean (R2 = 0.88).