The Experts below are selected from a list of 135 Experts worldwide ranked by ideXlab platform
C E Realini - One of the best experts on this subject based on the ideXlab platform.
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effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from york crossed barrows and gilts
Meat Science, 2011Co-Authors: G Mas, M Llavall, D Coll, Roberto De Oliveira Roca, Isabel Diaz, M Gispert, M A Oliver, C E RealiniAbstract:Fifty-seven York-crossed barrows and gilts were fed either a grain and soy diet (CONTROL with 28% C18:1) or a similar diet enriched with oleic acid (HO with 43% C18:1, Greedy-Grass OLIVA®). There were no interactions between dietary treatment and gender and there were no differences in intramuscular and subCutaneous fatty acid composition between sexes (P>0.05). Similar Primal Cut yields, composition of major Primal Cuts, and carcass and meat quality characteristics were found for HO and CONTROL fed pigs. Apart from a few significant but small differences for some fatty acids, intramuscular fatty acid composition was similar for both dietary treatments. SubCutaneous fat from HO fed pigs had a 6.9% increase in total monounsaturated fatty acids and a 9.3% reduction in total polyunsaturated fatty acids (P<0.05) compared with CONTROL fed animals, without adversely affecting carcass quality and producing suitable hams for processing by the meat industry.
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carcass and meat quality characteristics and fatty acid composition of tissues from pietrain crossed barrows and gilts fed an elevated monounsaturated fat diet
Meat Science, 2010Co-Authors: G Mas, M Llavall, D Coll, Roberto De Oliveira Roca, Isabel Diaz, M Gispert, M A Oliver, C E RealiniAbstract:Abstract Fifty-one (Landrace∗Large White)∗Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA®: 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subCutaneous fat. Gilts had leaner (P 0.05) between dietary treatment and gender. Source of dietary fat had no effect (P > 0.05) on Primal Cut yields, composition of major Primal Cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P
S. Zawadski - One of the best experts on this subject based on the ideXlab platform.
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Prediction of pork belly fatness from the intact Primal Cut
Food Control, 2010Co-Authors: B. Uttaro, S. ZawadskiAbstract:Abstract Research was successfully undertaken to identify one or more non-invasive measuring sites on the Primal belly which would predict belly fatness as well as or better than backfat depth at the grading site. Crossbred market weight gilts ( n = 297) were slaughtered, dressed, graded, chilled and fabricated into Primals according to commercial Canadian practice. A series of measurements were made on the Primal both directly on the belly/loin Cut, and from images of the Cut. The ribbed, skinned and trimmed belly was ground for NIR compositional analysis. Both grade fat depth and one direct fat measurement (SFt) on the belly were equally strongly correlated with % fat in the belly ( r = 0.86, P R 2 of 0.854 (RMSE 3.20), outperforming the grade site data ( R 2 = 0.762, RMSE 4.09). Prediction of belly fatness from measurements taken at the intersection of the belly/loin and belly/shoulder Cuts was found to be poor.
G Mas - One of the best experts on this subject based on the ideXlab platform.
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effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from york crossed barrows and gilts
Meat Science, 2011Co-Authors: G Mas, M Llavall, D Coll, Roberto De Oliveira Roca, Isabel Diaz, M Gispert, M A Oliver, C E RealiniAbstract:Fifty-seven York-crossed barrows and gilts were fed either a grain and soy diet (CONTROL with 28% C18:1) or a similar diet enriched with oleic acid (HO with 43% C18:1, Greedy-Grass OLIVA®). There were no interactions between dietary treatment and gender and there were no differences in intramuscular and subCutaneous fatty acid composition between sexes (P>0.05). Similar Primal Cut yields, composition of major Primal Cuts, and carcass and meat quality characteristics were found for HO and CONTROL fed pigs. Apart from a few significant but small differences for some fatty acids, intramuscular fatty acid composition was similar for both dietary treatments. SubCutaneous fat from HO fed pigs had a 6.9% increase in total monounsaturated fatty acids and a 9.3% reduction in total polyunsaturated fatty acids (P<0.05) compared with CONTROL fed animals, without adversely affecting carcass quality and producing suitable hams for processing by the meat industry.
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carcass and meat quality characteristics and fatty acid composition of tissues from pietrain crossed barrows and gilts fed an elevated monounsaturated fat diet
Meat Science, 2010Co-Authors: G Mas, M Llavall, D Coll, Roberto De Oliveira Roca, Isabel Diaz, M Gispert, M A Oliver, C E RealiniAbstract:Abstract Fifty-one (Landrace∗Large White)∗Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA®: 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subCutaneous fat. Gilts had leaner (P 0.05) between dietary treatment and gender. Source of dietary fat had no effect (P > 0.05) on Primal Cut yields, composition of major Primal Cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P
Edward F Knol - One of the best experts on this subject based on the ideXlab platform.
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genetic parameters for carcass composition and pork quality estimated in a commercial production chain
Journal of Animal Science, 2005Co-Authors: H J Van Wijk, D J G Arts, J O Matthews, Bart J. Ducro, M. Webster, Edward F KnolAbstract:Breeding goals in pigs are subject to change and are directed much more toward retail carcass yield and meat quality because of the high economic value of these traits. The objective of this study was to estimate genetic parameters of growth, carcass, and meat quality traits. Carcass components included ham and loin weights as Primal Cuts, which were further dissected into boneless subPrimal Cuts. Meat quality traits included pH, drip loss, purge, firmness, and color and marbling of both ham and loin. Phenotypic measurements were collected on a commercial crossbred pig population (n = 1,855). Genetic parameters were estimated using REML procedures applied to a bivariate animal model. Heritability estimates for carcass traits varied from 0.29 to 0.51, with 0.39 and 0.51 for the boneless subPrimals of ham and loin, respectively. Heritability estimates for meat quality traits ranged from 0.08 to 0.28, with low estimates for the water holding capacity traits and higher values for the color traits: Minolta b*(0.14), L* (0.15), a* (0.24), and Japanese color scale (0.25). Heritability estimates differed for marbling of ham (0.14) and loin (0.31). Neither backfat nor ADG was correlated with loin depth (rg = 0.0), and their mutual genetic correlation was 0.27. Loin Primal was moderately correlated with ham Primal (rg = 0.31) and more strongly correlated with boneless ham (rg = 0.58). Backfat was negatively correlated with (sub)Primal Cut values. Average daily gain was unfavorably correlated with subPrimals and with most meat quality characteristics measured. Genetic correlations among the color measurements and water-holding capacity traits were high (average rg = 0.70), except for Minolta a* (average rg = 0.17). The estimated genetic parameters indicate that meat quality and valuable Cut yields can be improved by genetic selection. The estimated genetic parameters make it possible to predict the response to selection on performance, carcass, and meat quality traits and to design an effective breeding strategy fitting pricing systems based on retail carcass and quality characteristics
Pascual Lopezbuesa - One of the best experts on this subject based on the ideXlab platform.
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allelic frequencies of nr6a1 and vrtn two genes that affect vertebrae number in diverse pig breeds a study of the effects of the vrtn insertion on phenotypic traits of a duroc landrace large white cross
Meat Science, 2015Co-Authors: Carmen Burgos, Pedro Latorre, J Altarriba, Jose Alberto Carrodeguas, L Varona, Pascual LopezbuesaAbstract:Abstract A SNP (748 C > T) in the NR6A1 gene and an insertion (g.20311_20312ins291) in the VRTN gene have been shown to affect vertebrae number in the pig. The allelic frequencies of both genes were investigated in six western breeds and the effects of the VRTN insertion on some phenotypic traits in a Duroc × Landrace/Large White cross. The NR6A1 c. 748T allele, associated with higher number of vertebrae, appeared to be fixed in most studied breeds except in Iberians. The VRTN insertion (Ins allele) shows ample variability in all studied breeds although the allelic frequency of Ins seems to be larger in breeds with a greater history of genetic selection. Ins is associated with an increase in weight at slaughter, in loin and rib Primal Cut proportions, and with modified meat quality properties such as cooking loss, intramuscular fat content or yield after curing. We discuss the usefulness of both gene markers for pig selection.