Effects of gestation and transition diets, piglet birth weight, and fasting time on depletion of glycogen pools in liver and 3 muscles of newborn piglets.

The experiment was conducted to assess the effects of maternal nutrition in late gestation on glycogen pools of newborn piglets of different birth weights and to assess how rapidly the glycogen pools in the liver and 3 muscles are mobilized during fasting. Until d 108 of gestation, 48 sows were fed a gestation standard diet (GSD) with low dietary fiber (DF, 17.1%), or 1 of 3 diets with high DF (32.

Quantitative trait loci analysis of swine meat quality traits.

A QTL study was performed in large half-sib families to characterize the genetic background of variation in pork quality traits as well as to examine the possibilities of including QTL in a marker-assisted selection scheme. The quality traits included ultimate pH in LM and the semimembranosus, drip loss, and the Minolta color measurements L*, a*, and b* representing meat lightness, redness, and yellowness, respectively. The families consist of 3,883 progenies of 12 Duroc boars that were evaluated to identify the QTL.

Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs.

Skatole, androstenone and other compounds such as indole cause boar taint in entire male pork. However, female pigs also produce skatole and indole. The purpose of this experiment was to minimise boar taint and increase overall impression of sensory quality by feeding entire male and female pigs with fibre-rich feedstuffs.

De electricitatis catholici musculari - Concerning the electrical properties of muscles, with emphasis on meat quality.

This study aims to explore the potential of evoked non-invasive surface electromyography (SEMG) analysis, in predicting meat quality traits in livestock. Evoked SEMG is a system that records, transdermally, electrical signals generated in muscle fibres upon external stimulation. These signals are reported as compound muscle action potentials (CMAP).

Temporal changes in glycogenolytic enzyme mRNAs during myogenesis of primary porcine satellite cells.

The objective was to study the regulation of glycogenolytic enzyme mRNAs in porcine satellite cells during proliferation and differentiation. Beyond 80% confluence, cells were grown in absence or presence of 1μM insulin. The observed increases in abundance of mRNA for glycogenin, glycogen synthase, phosphorylase kinase, phosphorylase and glycogen debranching enzyme, and no alterations of the transporter molecule GLUT4, clearly indicate that glycogenolytic enzymes of potential importance to meat quality development are regulated at the gene level during myogenesis, and are heavily involved in muscle cell and muscle fibre development.

Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds.

The significance of early postmortem (pm) temperature and pH decline and the level of the muscle metabolites creatine phosphate (CP) and adenosine triphosphate (ATP) on the colour of porcine M. longissimus dorsi was studied in a factorially designed experiment. Two stress levels peri mortem (minimal stress vs treadmill exercise and electrical stunning of the pigs) and four genotypes (Duroc boars crossed with Landrace-Yorkshire sows vs.

Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows.

To assess the effects of dietary conjugated linoleic acid (CLA) on performance, slaughter and meat quality, 100 Danish barrows were fed diets containing 0.5% sunflower oil (control) and 0.5% CLA from 40 kg live weight until slaughter at either 100 or 130 kg live weight.

Oxidative stability of chilled pork chops following long term freeze storage.

Colour stability and development of lipid oxidation were followed during chill storage for 6 days of chops from M. Longissimus dorsi produced from pigs with high (6.3) and low (5.

Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements.

In commercial production, chickens are subjected to feed withdrawal prior to slaughter and exposed to stress during transport and handling of the animals at the slaughterhouse; this causes plasma glucose and glycogen stores in liver and muscle to decrease, which has a negative impact on meat quality. The aim of the present study was to investigate how supplementation of the energy complements creatine and pyruvate during the fasting period would affect postmortem pH decrease, water-holding capacity, and color of the meat. Female Ross 208 broilers were supplemented with glucose combined with either pyruvate or creatine via the drinking water for 18 or 42 h prior to slaughter, i.

Effect of muscle type on the rate of post-mortem proteolysis in pigs.

Post-mortem proteolysis was examined in muscle homogenates from porcine m. longissimus dorsi (LD), m. semitendinosus (ST), m.

Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality.

In order to ameliorate a negative effect of stress on meat quality characteristics, chickens were fed a diet supplemented with a combination of ascorbic acid (1,000 ppm) and alpha-tocopherol (200 ppm) or oregano (3%), which has a high content of antioxidants. Chickens were slaughtered by cervical dislocation in the stable (no stress) or after transport and electrical stunning at the slaughter plant (stress). Activities of antioxidative enzymes (catalase, superoxide dismutase, and glutathion peroxidase) in pectoralis major (PM), iliotibialis (IL), and liver were unaffected by supplementation.

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham.

Pre-slaughter physiological conditions (A serving as control, B subjected to treadmill exercise immediately prior to stunning, C epinephrine injection 15 h prior to slaughter, and D epinephrine injection 15 h prior to slaughter and subjected to treadmill exercise immediately before stunning) were found to significantly affect colour and lipid oxidation of sliced, retail packed roast ham, produced from nitrite-cured (78 ppm nitrite) M. Longissimus dorsi. The pre-slaughter treatment resulted in variations in the level of glycogen, lactate, ATP and IMP and pH development as monitored in Longissimus dorsi muscles, with the lowest ultimate pH (pH(u)) in muscles from non-epinephrine treated pigs (treatments A and B).

Metabolic conditions in Porcine longissimus muscle immediately pre-slaughter and its influence on peri- and post mortem energy metabolism.

To clarify the physiological prerequisites for the course of energy metabolism post mortem, 80 pigs consisting of four females from each of 20 litters of crossbreeds (Duroc as sireline and Danish Landrace×Danish Large White as dam line) were within litter allocated to four different treatments (A, B, C and D) to provide a large variation in the concentration of the key metabolites glycogen, ATP and creatine phosphate at the time of stunning. (A) no stress before stunning, (B) physical stress consisting of treadmill running (3.8 km/h for 10 min) immediately before stunning, (C) intermediate reduction of glycogen at stunning achieved by application of adrenaline (0.

Physiological and structural events post mortem of importance for drip loss in pork.

Early post mortem metabolism and structural changes from 3 to 24 h, together with pH, temperature and impedance Py development were investigated in 37 Duroc×Landrace×Large White (DLY) pigs covering a range of drip loss from 2.2 to 12.6%.

The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork.

The effect on meat quality of a low stress handling system (LSS) compared with a traditional handling system (TS) was investigated in Duroc×(Landrace×Yorkshire; n=117) and (Hampshire×Duroc)×(Landrace×Yorkshire) pigs (n=110) under commercial conditions. In the low-stress handling system the pigs were kept in groups of 15 during lairage and movement up to the stunner. Before the stunner the groups were divided into three groups of five pigs for the CO(2)-stunning in a specially designed set-up.

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork.

The physiological condition of the live animal was found to significantly affect colour, lipid oxidation and water holding capacity of chill stored pork chops (M. Longissimus dorsi) in a study, where various pre-slaughter conditions were achieved by the following four treatments: (A) control; (B) subjected to treadmill exercise immediately prior to stunning; (C) given epinephrine injection 15 h prior to slaughter; and (D) given epinephrine injection 15 h before slaughter and further subjected to treadmill exercise immediately before stunning. The treatments resulted in variations in energy metabolites (glycogen, lactate, creatine phosphate, ATP) and ultimate pH (pH(u)), with the lowest pH(u) in chops from treatments A and B, and in significantly different tristimulus colour L(∗)-, a(∗)- and b(∗)-parameters, although the effect of treatment on colour was not consistent during the chill storage period of 6 days.

Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy.

Four spectroscopic instruments, a fibre optical probe (FOP), a visual (VIS) and near infrared (NIR) reflectance spectrophotometer, a reflectance spectrofluorometer and a low-field (1)H nuclear magnetic resonance (LF-NMR) instrument were used to perform measurements on two muscles (longissimus dorsi and semitendinosous) from 39 pigs, 18 of which were carriers of the Halothane gene. Water-holding capacity (drip loss and filter paper wetness) and chemical composition (intramuscular fat and water) of the muscle samples were determined for spectroscopic calibration. Prediction models were established by partial least squares regression to evaluate the potential of using the spectroscopic techniques in an on-line slaughterhouse system.

Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models.

From a series of experiments aimed at manipulating and relating the resting levels of glycogen and creatine phosphate (CP) in the live muscle four models were selected to induce different rates and extents of pH decrease post mortem in pig muscle. Model A served as the control, animals being slaughtered under minimal stress, in model B animals were subjected to 10 min treadmill exercise at 3.8 km/h immediately prior to stunning, in model C, animals were given 0.

Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness.

Forty-one autumn-born Friesian bull calves were allocated to two production systems (Extensive='E'and Intensive='I'). In the E-system, animals were loose-housed and fed a roughage-based diet from October to May, followed by a grazing period from May to October. Ten animals were slaughtered directly from pasture in October [360 kg body weight (BW)] and 11 after a 10-week finishing period in tie-stalls (460 kg).

Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls.

Forty-one autumn-born Friesian bull calves were allocated to two production systems (Extensive='E' and Intensive='I'). In the E-system, animals were loose-housed and fed a roughage-based diet from October to May, followed by a grazing period from May to October. Ten animals were slaughtered directly from pasture (360 kg BW) and 11 after a 10-week finishing feeding in tie-stalls (460 kg).

Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle.

The objective of the study was to improve the understanding of the relationship between the effect of epinephrine plus exercise and meat tenderness. The calpain, calpastatin, and cathepsin B + L activities and postmortem proteolysis in porcine longissimus muscle were studied. The muscle glycogen stores were depleted in five pigs by s.

Antioxidative and oxidative status in muscles of pigs fed rapeseed oil, vitamin E, and copper.

The susceptibility of a given muscle tissue to lipid oxidation may not only depend on the presence of unsaturated fatty acids and the balance between antioxidants and prooxidants, but also on the composition of the skeletal muscle. In the present study, the effects of dietary supplementation of vitamin E (dl-alpha-tocopheryl acetate) and copper in combination with a high level of monounsaturated fatty acids were examined with regard to the antioxidant concentration and the susceptibility to lipid oxidation of two muscles, longissimus (LD) and psoas major (PM), representing different oxidative capacity. In addition, fatty acid profiles of the backfat and the intramuscular lipids, as well as fresh meat quality traits, were studied.

Objectivity of two methods of differentiating fibre types and repeatability of measurements by application of the TEMA image analysis system.

The objectivity of two of the most widely used methods for differentiation of fibre types, i.e. 1) the myosin ATP-ase method (Brooke and Kaiser, 1970a,b) and 2) the combined method, by which the myosin ATP-ase reaction is used to differentiate between fast and slow twitch fibres and NADH-tetrazolium reductase activity is used to identify the subgroups of fast twitch fibres (Ashmore and Doerr, 1970, Peter et al.

Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat quality.

Histo- and biochemical characteristics of the longissimus dorsi muscle at 65-70 kg body weight and their relationships to performance and meat quality at 100 kg were examined in Danish Landrace and Danish Large White female and castrated male pigs. Breed differences were observed for feed conversion rate, and a number of histochemical and biochemical traits. The organoleptic traits, flavour (13%), tenderness (15%) and overall acceptability (13%) were rated higher in Large White pigs.

Muscle metabolic traits, post mortem-pH-decline and meat quality in pigs subjected to regular physical training and spontaneous activity.

Ninety-six female and male pigs were assigned to one of three treatments, 'confined' (C),'trained'(T) or 'free' (F) allowing for different levels of physical activity during the growth interval from 30 to 100kg. Treatment C consisted of individual housing in pens of 2.5 m(2); treatment T of individual housing and regular treadmill training and treatment F of housing in pens of 36 m(2) (40 pigs/pen).