Use of 25-Hydroxyvitamin D3 and Dietary Calcium Manipulations to Improve Tenderness of Beef

Improving tenderness of beef from cows is desirable because it could increase marketability of these carcasses and, thereby, increase profits to producers. In this study, two dietary treatments, supplemental 25-hydroxyvitamin D3 (25-OH D3) and manipulations of dietary calcium, were examined as methods of increasing plasma and muscle calcium concentrations as a means for improving tenderness of beef. Our results indicate that the environment created in the muscle by supplementing 25-OH D3, increasing dietary calcium, or both is conducive to increased activity of calpain, a calcium-dependent enzyme responsible for postmortem tenderization of beef. Increased calpain activity could lead to improved beef tenderness

Impact of Mycoplasma hyopneumoniae and Lawsonia intracellularis on the performance of pigs divergently selected for feed efficiency

Feed efficiency (FE) is a valuable trait, yet how genetic selection for enhanced FE affects other processes such as response to disease is unknown. Disease from endemic respiratory and enteric pathogens such as Mycoplasma hyopneumoniae (Mh) and Lawsonia intracellularis (LI) are common in swine production. Therefore, the aim of this study was to examine if pigs selected for high versus low FE based on residual feed intake (RFI) respond differently to a dual respiratory and enteric challenge. Pigs selected for low RFI (LRFI, high feed efficiency) pigs are considered more FE compared to their high RFI (HRFI, low feed efficiency) selected counterparts. Using a 2 x 2 factorial design, 25 littermate pairs from the HRFI and 25 littermate pairs from the LRFI line (barrows, 50 ± 7 kg BW) were selected, with one pig from each pair assigned to individual pens in either the challenge or the non-challenge (control) rooms (n = 25 barrows per line/challenge). On days post inoculation (dpi) 0, the challenged pigs were inoculated with LI and Mh (MhLI). Feed intake, body weight, fecal swabs, and serum samples were collected and recorded weekly for 42 days. On dpi -2 and 47, 14 littermate pairs (n=7 barrows per line/challenge) were utilized for initial and final body composition scans using dual X-ray absorptiometry to calculate longitudinal whole body tissue accretion rates for lean, protein, fat, and bone mineral content. Serum antibody levels and fecal shedding of LI were used to confirm infection. Control pigs remained negative by all measures during the 6 week trial and MhLI inoculated pigs were confirmed positive via serological antibody responses by dpi 14 for LI and Mh. There were no interactions between RFI line and challenge status for any overall performance parameter (P \u3e 0.05). The six week MhLI challenge resulted in a 17% reduction in ADG, a 12% reduction in ADFI, and a 7% reduction in G:F versus controls (P \u3c 0.05). In addition, compared to the control pigs, MhLI challenge reduced lean, protein, and lipid accretion rates by 16% (P \u3c 0.05). Genetic selection for high FE resulted in decreased ADFI and increased G:F (P \u3c 0.01), but did not impact ADG or tissue accretion versus low FE pigs. Collectively, these results demonstrate that a dual enteric and respiratory pathogen challenge reduced ADG, ADFI, G:F and tissue accretion in growing pigs. Further, there was no evidence that selection for enhanced FE based on RFI index affects response to disease

Predicting aged pork quality using a portable Raman device

The utility of Raman spectroscopic signatures of fresh pork loin (1 d & 15 d postmortem) in predicting fresh pork tenderness and slice shear force (SSF) was determined. Partial least square models showed that sensory tenderness and SSF are weakly correlated (R2 = 0.2). Raman spectral data were collected in 6 s using a portable Raman spectrometer (RS). A PLS regression model was developed to predict quantitatively the tenderness scores and SSF values from Raman spectral data, with very limited success. It was discovered that the prediction accuracies for day 15 post mortem samples are significantly greater than that for day 1 postmortem samples. Classification models were developed to predict tenderness at two ends of sensory quality as “poor” vs. “good”. The accuracies of classification into different quality categories (1st to 4th percentile) are also greater for the day 15 postmortem samples for sensory tenderness (93.5% vs 76.3%) and SSF (92.8% vs 76.1%). RS has the potential to become a rapid on-line screening tool for the pork producers to quickly select meats with superior quality and/or cull poor quality to meet market demand/expectations

Degradation of Filamin in Aged Pork Loins Classified by High and Low Star Probe Values

Filamin is necessary to maintain the integrity of muscle structure. Postmortem degradation of filamin results in loss of organizational structure at the Z-disk and improves meat tenderness. Intact and degraded filamin was successfully identified in aged pork loin. The removal of amino acids to form this degradation product is likely the first cleavage of intact filamin observed in postmortem muscle. A significant decrease in abundance of intact filamin in low star probe (SP) value samples demonstrates that degradation of filamin varies when aging period and pH are similar. Filamin degradation was significantly different in SP groups, suggesting that filamin proteolysis and formation of degradation products may have an impact on the SP values of aged pork loin