The analysis of the body composition changes during growth in pigs using the visual image analysis

The aim of the study was to estimate the live weight and lean meat percentage (LMP) using image analysis. The image analysis technique is based on finding certain anatomical proportions in pigs. The test was carried out with the use of 72 hybrids pigs. At the age of 120 and 170 days and at an ABW 64 and 110 kg, the animals were individually weighed and photographed. The total of 7 linear and 4 areal dimensions were measured on the live animals. Using correlation analysis, the relationship between average body weight (ABW), carcass quality and body measurements was determined. The study found higher positive correlation coefficients between the measured length dimensions and the weight of the main carcass parts

The effect of gender on the characteristics of muscle fibers in pork

The aim of this study was to evaluate the influence of gender on the proportional representation of different types of muscle fibres and their selected characteristics. The experiment was carried out with the use of 72 pigs of final hybrid combination with balanced gender ratio at an average live weight of. The average slaughter weight of the animals was kg. In order to determine the quantitative and qualitative characteristics of the muscle fibre, samples were obtained from the loin carcass part, specifically the muscle

The impact of MYOG, MYF6 and MYOD1 genes on meat quality traits in crossbred pigs

The objective of this paper was to determine the effect of the MYOG, MYF6 and MYOD1 genes on selected meat quality traits in crossbred pigs. The observation of these effects on the total amount of 20 indicators of meat quality traits was carried out on a sample of 124 slaughter pigs of cross-breed combinations Pietrain × (Large WhiteD × Landrace) and (Large WhiteS × Duroc) × (Large WhiteD × Landrace), all tested at the Test and Experiment Station of the Czech University of Life Sciences, Prague. The MYOG gene was discovered to have a significant effect on the water content in the ham and shoulder and on the intramuscular fat content in the shoulder. Concerning the MYF4 locus, the pigs of the AA genotype showed a higher content of intramuscular fat (P < 0.01) than the pigs of the BB genotype. The MYOD1 gene had a statistically significant effect on the water content in the ham and loin and on the muscle area of the belly (the belly fat share). Also, regarding the MYOD1 locus, the pigs of the AA genotype showed a higher lean meat content in the belly (P < 0.01) than the pigs of the BB genotype. Based on the results of this study, it can be stated that mutations in the MYOG, MYF6 and MYOD1 genes show a significant effect on the pork meat quality.Key words: Pig, meat quality, MyoD family gene

Factors affecting the fatty acid composition and fat oxidative stability in pigs

The aim of the study was to evaluate the effect of selected factors affecting fatty acids (FA) composition in pig fat. In the experiment, the influence of nutrition, gender,carcass weight, lean meat proportion (LMP) and intramuscular fat (IMF) were monitored. The effect of diet, specifically the influence of added linseed or corn on the fatty acids composition in the backfat was studied in pigs. From the perspective of the required increase of polyunsaturated fatty acids (PUFA) only the addition of the linseed proved to have a significant effect.Another evaluated aspect concerning the FA spectrum was the gender. While the backfat in barrows showed higher (P≤0.05) amount of monounsaturated fatty acids(MUFA), the backfat in gilts displayed a significantly higher proportion (P≤0.01) of the PUFA and total unsaturated fatty acids (UFA). A significant effect on the PUFA proportion has also been demonstrated for the lean meat proportion (LMP)parameter, which therefore represents not only a qualitative carcass meat parameter but also plays an important role in relation to the FA composition in the fat in pigs.In connection to the FA proportion changes the study also monitored the fat oxidative stability with the use of the TBARS method. Concerning the oxidative stability the effects of nutrition, FA groups, gender, carcass weight and LMP were studied. The relationship between the above mentioned factors and oxidative stability was found to be insignificant

The repeatability effect to estimate the lean meat share in pigs

The aim of this work was to determine the accuracy of the lean meat share (LM) estimate with FOM instrumentation, in pigs. A total of 720 pigs were measured at slaughterhouses. The tests were carried out to determine the ability to measure the same value with repeated injections in the same point of the pig carcass, taking into account the operator, the equipment and the state. Based on the observed measurements it can be stated that the difference between measurements of the muscle and fat in the first and repeated injections is very low. The estimation in the CR, compared to the SR is, for both punctures, higher. As regards repeatability, it is obvious that the pig measuring in the SR is performed more carefully. Also, CR operators, compared to SR, exhibit, in the case of repeated punctures, a greater variability

Utjecaj rednog broja laktacije na omjer važnih zdravih masnih kiselina u sirovom mlijeku krava holstein pasmine

The objective of this study was to determine and evaluate the effect of parity on the fatty acids groups’ proportion in Holstein cows’ milk during the first phase of lactations, with an emphasis on its potential importance for consumer health. A total of 25 Holstein cows, 9 primiparous, 9 in the 2nd, and 7 in the 3rd and subsequent parity, were observed and sampled at 7-day intervals through the first 17 weeks of lactation. The percentage proportion of saturated (hypercholesterolemic and volatile as its components) and unsaturated (monounsaturated and polyunsaturated as its components) fatty acids in the samples of milk fat (n=425) was determined. The effects of parity and negative energy balance, as well as regression, on the lactation week and the fat to protein ratio were evaluated using SAS 9.3. A significantly (P<0.01) lower proportion of unhealthy hypercholesterolemic fatty acids was detected in primiparous cows (-2.67 %) and those in the 3rd and subsequent lactation (-2.94 %) compared to the 2nd lactation, as well as a simultaneously higher proportion of healthy unsaturated fatty acids (+2.07, respectively +3.08 %). The determined relationships corresponded to organism stress evoked by the initiation of milk production and its maintenance in higher parities. Therefore, the generally required prolongation of dairy cows’ longevity can influence on the quality of raw milk, especially considering composition of fatty acids.Cilj ovog istraživanja bio je utvrditi i procijeniti utjecaj rednog broja laktacije na udio pojedinih skupina masnih kiselina, u mlijeku holstein krava tijekom prve faze laktacije, s naglaskom na njihovu potencijalnu važnost za zdravlje potrošača. Ukupno 25 holstein krava, devet prvotelkinja, devet u drugoj, i sedam u trećoj i naknadnim laktacijama, promatrane su i uzorkovane u sedmodnevnim intervalima tijekom prvih 17 tjedana laktacije. Utvrđivan je udio zasićenih (unutar te skupine hiperkolesterolemičnih i hlapivih masnih kiselina) te nezasićenih (unutar te skupine mononezasićenih i polinezasićenih) masnih kiselina u uzorcima mliječne masti (n=425). Utjecaj rednog broja laktacije i negativne energetske bilance, kao i regresija, na tjedne laktacije i omjer masti i proteina procijenjeni su pomoću SAS 9.3. Značajno (P<0,01) manji udio po zdravlje nepovoljnih hiperkolesterolemičnih masnih kiselina utvrđen je u prvotelkinja (-2,67 %) i onih u 3. i naknadnim laktacijama (-2,94 %) u odnosu na krave u drugoj laktaciji, kao i istodobno veći udio po zdravlje povoljnih nezasićenih masnih kiselina (2,07 %, odnosno 3,08 %). Utvrđena veza objašnjava se stresom organizma prouzrokovanim početkom proizvodnje mlijeka i održavanjem te proizvodnje tijekom kasnijih laktacija. Dakle, općenito dulji životni vijek mliječnih krava može utjecati na kvalitetu sirovog mlijeka, osobito s obzirom na sastav masnih kiselina

The repeatability effect to estimate the lean meat share in pigs

The aim of this work was to determine the accuracy of the lean meat share (LM) estimate with FOM instrumentation, in pigs. A total of 720 pigs were measured at slaughterhouses. The tests were carried out to determine the ability to measure the same value with repeated injections in the same point of the pig carcass, taking into account the operator, the equipment and the state. Based on the observed measurements it can be stated that the difference between measurements of the muscle and fat in the first and repeated injections is very low. The estimation in the CR, compared to the SR is, for both punctures, higher. As regards repeatability, it is obvious that the pig measuring in the SR is performed more carefully. Also, CR operators, compared to SR, exhibit, in the case of repeated punctures, a greater variability

The effect of gender on the characteristics of muscle fibers in pork

The aim of this study was to evaluate the influence of gender on the proportional representation of different types of muscle fibres and their selected characteristics. The experiment was carried out with the use of 72 pigs of final hybrid combination with balanced gender ratio at an average live weight of. The average slaughter weight of the animals was kg. In order to determine the quantitative and qualitative characteristics of the muscle fibre, samples were obtained from the loin carcass part, specifically the muscle

Association between polymorphism in the FTO gene and growth and carcass traits in pig crosses

<p>Abstract</p> <p>Background</p> <p>Independent studies have shown that several single nucleotide polymorphisms (SNP) in the human <it>FTO </it>(<it>fat mass and obesity associated</it>) gene are associated with obesity. SNP have also been identified in the pig <it>FTO </it>gene, among which some are associated with selected fat-deposition traits in F₂crosses and commercial populations. In this study, using both commercial pig populations and an experimental Meishan × Pietrain F₂population, we have investigated the association between one <it>FTO </it>SNP and several growth and carcass traits. Association analyses were performed with the <it>FTO </it>polymorphism either alone or in combination with polymorphisms in flanking loci.</p> <p>Methods</p> <p>SNP (FM244720:g.400C>G) in exon 3 of porcine <it>FTO </it>was genotyped by PCR-RFLP and tested for associations with some growth, carcass and fat-related traits. Proportions of genetic variance of four pig chromosome 6 genes (<it>FTO</it>, <it>RYR1</it>, <it>LIPE </it>and <it>TGFB1</it>) on selected traits were evaluated using single- and multi-locus models.</p> <p>Results</p> <p>Linkage analysis placed <it>FTO </it>on the p arm of pig chromosome 6, approximately 22 cM from <it>RYR1</it>. In the commercial populations, allele <it>C </it>of the <it>FTO </it>SNP was significantly associated with back fat depth and allele <it>G </it>with muscling traits. In the Meishan × Pietrain F₂pigs, heterozygotes with allele <it>C </it>from the Pietrain sows and allele <it>G </it>from the Meishan boar were more significantly associated with fat-related traits compared to homozygotes with allele <it>G </it>from the Pietrain and allele <it>G </it>from the Meishan breed. In single- and multi-locus models, genes <it>RYR1</it>, <it>TGFB1 </it>and <it>FTO </it>showed high associations. The contribution in genetic variance from the polymorphism in the <it>FTO </it>gene was highest for back fat depth, meat area on the <it>musculus longissimus lumborum et thoracis </it>tissues and metabolite glucose-6-phosphate dehydrogenase.</p> <p>Conclusions</p> <p>Our results show that in pig, <it>FTO </it>influences back fat depth in the commercial populations, while in the Meishan × Pietrain F₂pigs with a <it>CG </it>genotype, heterosis occurs for several fat-related traits.</p

The effect of the backfat thickness loss on reproduction in lactating sows

The work discusses the influence of the backfat thickness change, during sow´s lactation, on their subsequent litter characteristics. The reproduction potential of 478 sows of two genotypes was assessed. The genotypes were 50 Large White (LWD) sows and 428 crossbreeds Large White x Landrace (LWD x L) sows. The backfat thickness decline was examined in accordance to P2, backfat thickness in sows during lactation namely 1 day before planned parturition as well as weaning.From the obtained results it can be stated that the backfat thickness decline level during lactation has a small influence on the number of total born piglets. In contrast, the number of piglets born alive increased when backfat thickness rate increased. With a moderate backfat thickness decline, the average birthweight piglets gradually increased. However, the opposite trend was shown for the average weight at weaning. The backfat thickness decline level during sow´s lactation influences their farrowing interval. Animals with a lower increase of the backfat thickness subsequently showed a shorter farrowing interval (148.99, respectively 151.86 days), as well as a shorter weaning – estrus interval