Effect of suckling management on productive performance and carcass traits of Comisana lambs.

The effect of restricted suckling on productive performance and carcass traits of growing lambs was determined. Twenty-one naturally sucked male Comisana lambs were divided into three equal weight groups with differing suckling management systems: 1) only maternal milk (C); 2) only maternal milk until 15 d of age and, from 16 d of age to slaughter, maternal milk, concentrate and hay ad libitum (T1); 3) only maternal milk until 15 d of age and, from 16 d to 30 d of age, maternal milk, concentrate and hay ad libitum, and, from 31 d of age to slaughter, only concentrate and hay ad libitum (T2). Average daily weight gain (ADG) and milk and feed intake were calculated. Ewe milk was collected from each group. At slaughter (63 d) live weight and carcass measurements were recorded. The overall mean of total milk collected was 22.7 and 41.6 kg ewe-1 for T1 and T2, respectively. Suckling management system significantly affected ADG, milk intake, dressing percentage, and percentages of intestines, stomachs, offals, and kidney fat. Suckling management appears to be an important factor affecting lamb growth and carcass quality

Effects of slaughter weight and sex on carcass traits and meat quality of Casertana pigs reared outdoors

The effects of different slaughter weights (W) and sex (S) on carcass traits and longissimus dorsi meat quality (pH, WHC, colour, cholesterol and collagen) of Casertana pigs were studied. Thirty-six pure breed Casertana pigs, 24 barrows (B) and 12 gilts (G), were evaluated in a 2x2 factorial design involving different slaughter live weights (L, 125.6 kg; H, 152.5 kg) and S (B and G). H pigs had higher carcass weight (P<0.01), dressing percentage (P<0.05), ham yield (+ 7.9 %; P<0.01), lean meat cuts (P<0.01) and backfat thickness (+13.3%; P<0.05), and lower (P<0.01) loin yield and fatty cuts. W did not affect pH and WHC. L pigs produced lighter (P<0.01) and more yellow meat (P<0.01), while H pigs showed lower (P<0.01) hue value. Cholesterol content resulted higher (P<0.05) in H pig meat. Collagen properties were affected by W. Compared to G, B had higher dressing percentage (P<0.05) and backfat thickness (P<0.01), smaller loin area (P<0.01), slightly lower (P<0.08) loin yield and less (P<0.01) lean cuts. S did not affect any meat quality traits

Fatty acid composition of meat and genetic mapping of quantitative trait loci in 3 generations of Japanese quail populations

The present study was carried out to evaluate the effect of different lines and generations of adult males and females of Japanese quail (Coturnix japonica) on total lipid, fatty acid (FA) composition and cholesterol content of breast muscle, as well as the identification of quantitative trait loci (QTLs) controlling the above mentioned meat quality traits. Forty-four quails (generation F0), 22 Pharaoh (F-33) meat-type males and 22 Standard (S-22) laying-type females, were crossed to produce the F1 hybrids generation. F2 generation was created by mating one F1 male with one F1 female, full siblings. The birds, randomly chosen from F0 (22 males and 22 females), F1 (22 males and 22 females) and F2 (84 males and 152 females), were raised to 20 weeks of age in collective cages. After slaughter the carcasses were dissected and the breast muscle was removed for the chemical analysis. Genomic DNA was extracted from the whole blood and 30 microsatellite markers located on two quail chromosomes were genotyped. S-22 quails exhibited higher amounts of total saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA), while F-33 quails had a greater content of total monounsaturated fatty acids (MUFA). F-33 quails supplied meat with lower atherogenic and thrombogenic indexes. A partial effect of sex on the FA composition of quail meat was found in the F1 generation; while in the F2 generation a sex-effect was more evident. F2 females exhibited a higher PUFA content and PUFA/SFA ratio, and a lower muscle cholesterol content compared to F2 males. In conclusion, total lipid, FA composition and cholesterol content were affected by first- and second-generation crosses. For the cholesterol content a QTL showing additive effect has been detected on CJA02 at 85 cM; no QTLs were found for total SFA, MUFA and PUFA. To current knowledge, this is the first study of a QTL associated with muscle cholesterol in quails

Overview of Turkey Semen Storage: Focus on Cryopreservation – A Review

Abstract This review updates the current state of technologies available for turkey semen storage (hypothermic- liquid storage and cryopreservation), with special attention paid to cryopreservation. Liquid semen can be stored for up to 24 or 48 h at temperatures around 5°C, while cryopreservation allows long-term storage at -196°C. The possibility of using frozen turkey semen for artificial insemination (AI) would have practical benefits for turkey production. Reported fertility rates in response to AI using frozen/thawed semen range from 15.8 to 84.3%. Unsatisfactory fertility may be attributed to an inability of turkey spermatozoa to successfully survive the freezing/thawing process, and this, along with the high variability observed, makes this technique unacceptable for commercial breeding programs. There is therefore a need to standardize the whole freezing and thawing process to improve the post-thaw quality of turkey semen and minimize variability in results. Finding an efficient freezing protocol for turkey semen will allow for the creation of a sperm cryobank, improving current prospects for the commercial use of frozen turkey semen and also for the long-term conservation of the genetic diversity of this bird