Carcass, muscle and meat characteristics of lean and obese pigs
Six pigs obtained from a lean selected strain and six pigs obtained from an obese selected strain were slaughtered at about 110 kg live-animal weight. Carcasses were evaluated; hams were dissected into bone, skin, fat and lean, and loin samples were obtained for fiber type characteristics, percentag...
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Veröffentlicht in: | Journal of animal science 1989-11, Vol.67 (11), p.2950-2955 |
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creator | Seideman, S.C. (Bryan Foods, West Point, MS) Crouse, J.D Mersmann, H.J |
description | Six pigs obtained from a lean selected strain and six pigs obtained from an obese selected strain were slaughtered at about 110 kg live-animal weight. Carcasses were evaluated; hams were dissected into bone, skin, fat and lean, and loin samples were obtained for fiber type characteristics, percentage of fat and moisture, collagen analysis, sensory characteristics, textural properties and objective color analysis. Carcasses from lean pigs were longer, had less backfat and larger longissimus muscle cross-sectional areas than carcasses obtained from obese pigs. Hams from lean pigs had less fat, more bone and more lean than hams from carcasses of obese pigs. The percentages and cross-sectional areas of red and white muscle fibers of the longissimus muscle from lean and obese pigs were not different. However, lean pigs had intermediate fibers that were only 79% as large (P less than .10) as intermediate muscle fibers from obese pigs. Intermediate fibers represented only 7 and 10% of total fiber area, whereas white fibers represented 84 and 79% of total fiber area in longissimus muscle of lean and obese pigs, respectively. Overall, lean pigs tended to possess fewer fibers (-16%) per unit of area than obese pigs, indicating that total muscle fiber hypertrophy was partially responsible for the increased longissimus muscle area of the lean strain. Sensory properties of longissimus meat samples from lean and obese strains were not different. However, the shear force requirement of the longissimus samples from the lean strain were slightly, but significantly (P less than .10), higher than those from the obese strain. No differences were observed in meat color. |
doi_str_mv | 10.2527/jas1989.67112950x |
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(Bryan Foods, West Point, MS) ; Crouse, J.D ; Mersmann, H.J</creator><creatorcontrib>Seideman, S.C. (Bryan Foods, West Point, MS) ; Crouse, J.D ; Mersmann, H.J</creatorcontrib><description>Six pigs obtained from a lean selected strain and six pigs obtained from an obese selected strain were slaughtered at about 110 kg live-animal weight. Carcasses were evaluated; hams were dissected into bone, skin, fat and lean, and loin samples were obtained for fiber type characteristics, percentage of fat and moisture, collagen analysis, sensory characteristics, textural properties and objective color analysis. Carcasses from lean pigs were longer, had less backfat and larger longissimus muscle cross-sectional areas than carcasses obtained from obese pigs. Hams from lean pigs had less fat, more bone and more lean than hams from carcasses of obese pigs. The percentages and cross-sectional areas of red and white muscle fibers of the longissimus muscle from lean and obese pigs were not different. However, lean pigs had intermediate fibers that were only 79% as large (P less than .10) as intermediate muscle fibers from obese pigs. Intermediate fibers represented only 7 and 10% of total fiber area, whereas white fibers represented 84 and 79% of total fiber area in longissimus muscle of lean and obese pigs, respectively. Overall, lean pigs tended to possess fewer fibers (-16%) per unit of area than obese pigs, indicating that total muscle fiber hypertrophy was partially responsible for the increased longissimus muscle area of the lean strain. Sensory properties of longissimus meat samples from lean and obese strains were not different. However, the shear force requirement of the longissimus samples from the lean strain were slightly, but significantly (P less than .10), higher than those from the obese strain. No differences were observed in meat color.</description><identifier>ISSN: 0021-8812</identifier><identifier>EISSN: 1525-3163</identifier><identifier>DOI: 10.2527/jas1989.67112950x</identifier><identifier>PMID: 2592282</identifier><language>eng</language><publisher>United States: Am Soc Animal Sci</publisher><subject>Animals ; Body Weight ; CARCASS COMPOSITION ; CARNE DE CERDO ; CERDO ; Collagen - analysis ; COMPOSICION DE LA CANAL ; COMPOSITION DE LA CARCASSE ; Histocytochemistry ; Lipids - analysis ; LONGISSIMUS DORSI ; Male ; Meat ; MUSCLE ; MUSCLES ; Muscles - analysis ; Muscles - anatomy & histology ; MUSCULOS ; Obesity - pathology ; Obesity - veterinary ; OVERWEIGHT ; PORCIN ; PORK ; SOBREPESO ; SURPOIDS ; SWINE ; Swine - anatomy & histology ; Swine Diseases - pathology ; VIANDE DE PORC</subject><ispartof>Journal of animal science, 1989-11, Vol.67 (11), p.2950-2955</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c347t-6285770240b8880a116e76cd9c0d6e8012c46207349c3ac537f7c1f3ec476ae83</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/2592282$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Seideman, S.C. (Bryan Foods, West Point, MS)</creatorcontrib><creatorcontrib>Crouse, J.D</creatorcontrib><creatorcontrib>Mersmann, H.J</creatorcontrib><title>Carcass, muscle and meat characteristics of lean and obese pigs</title><title>Journal of animal science</title><addtitle>J Anim Sci</addtitle><description>Six pigs obtained from a lean selected strain and six pigs obtained from an obese selected strain were slaughtered at about 110 kg live-animal weight. Carcasses were evaluated; hams were dissected into bone, skin, fat and lean, and loin samples were obtained for fiber type characteristics, percentage of fat and moisture, collagen analysis, sensory characteristics, textural properties and objective color analysis. Carcasses from lean pigs were longer, had less backfat and larger longissimus muscle cross-sectional areas than carcasses obtained from obese pigs. Hams from lean pigs had less fat, more bone and more lean than hams from carcasses of obese pigs. The percentages and cross-sectional areas of red and white muscle fibers of the longissimus muscle from lean and obese pigs were not different. However, lean pigs had intermediate fibers that were only 79% as large (P less than .10) as intermediate muscle fibers from obese pigs. Intermediate fibers represented only 7 and 10% of total fiber area, whereas white fibers represented 84 and 79% of total fiber area in longissimus muscle of lean and obese pigs, respectively. Overall, lean pigs tended to possess fewer fibers (-16%) per unit of area than obese pigs, indicating that total muscle fiber hypertrophy was partially responsible for the increased longissimus muscle area of the lean strain. Sensory properties of longissimus meat samples from lean and obese strains were not different. However, the shear force requirement of the longissimus samples from the lean strain were slightly, but significantly (P less than .10), higher than those from the obese strain. No differences were observed in meat color.</description><subject>Animals</subject><subject>Body Weight</subject><subject>CARCASS COMPOSITION</subject><subject>CARNE DE CERDO</subject><subject>CERDO</subject><subject>Collagen - analysis</subject><subject>COMPOSICION DE LA CANAL</subject><subject>COMPOSITION DE LA CARCASSE</subject><subject>Histocytochemistry</subject><subject>Lipids - analysis</subject><subject>LONGISSIMUS DORSI</subject><subject>Male</subject><subject>Meat</subject><subject>MUSCLE</subject><subject>MUSCLES</subject><subject>Muscles - analysis</subject><subject>Muscles - anatomy & histology</subject><subject>MUSCULOS</subject><subject>Obesity - pathology</subject><subject>Obesity - veterinary</subject><subject>OVERWEIGHT</subject><subject>PORCIN</subject><subject>PORK</subject><subject>SOBREPESO</subject><subject>SURPOIDS</subject><subject>SWINE</subject><subject>Swine - anatomy & histology</subject><subject>Swine Diseases - pathology</subject><subject>VIANDE DE PORC</subject><issn>0021-8812</issn><issn>1525-3163</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9kE1r20AQhpfSkjpuf0ACBZ2aS5Xs7Er7cQrBJG0gkEOS8zJej2wZyXJ3ZJr--65r49Mc5nlfZh4hLkBeq1rZmzUyeOevjQVQvpbvH8QEalWXGoz-KCZSKiidA_VZnDOvpQRV-_pMnOWhlFMTcTvDFJH5R9HvOHZU4GZR9IRjEVeYMI6UWh7byMXQFB3h5j8wzImp2LZL_iI-NdgxfT3OqXh7uH-d_Sqfnn8-zu6eyqgrO5ZGudpaqSo5d85JBDBkTVz4KBeGXL4rVkZJqysfNcZa28ZGaDTFyhokp6fi-6F3m4bfO-Ix9C1H6jrc0LDjYL02Vf4tg3AAYxqYEzVhm9oe098AMuylhaO0cJKWM9-O5bt5T4tT4mgp768O-1W7XP1pEwXusesyDfs2YwNA2Fdl8vJANjgEXGZ34e3FS_Dag_4Ht018Cg</recordid><startdate>19891101</startdate><enddate>19891101</enddate><creator>Seideman, S.C. (Bryan Foods, West Point, MS)</creator><creator>Crouse, J.D</creator><creator>Mersmann, H.J</creator><general>Am Soc Animal Sci</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19891101</creationdate><title>Carcass, muscle and meat characteristics of lean and obese pigs</title><author>Seideman, S.C. (Bryan Foods, West Point, MS) ; Crouse, J.D ; Mersmann, H.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c347t-6285770240b8880a116e76cd9c0d6e8012c46207349c3ac537f7c1f3ec476ae83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1989</creationdate><topic>Animals</topic><topic>Body Weight</topic><topic>CARCASS COMPOSITION</topic><topic>CARNE DE CERDO</topic><topic>CERDO</topic><topic>Collagen - analysis</topic><topic>COMPOSICION DE LA CANAL</topic><topic>COMPOSITION DE LA CARCASSE</topic><topic>Histocytochemistry</topic><topic>Lipids - analysis</topic><topic>LONGISSIMUS DORSI</topic><topic>Male</topic><topic>Meat</topic><topic>MUSCLE</topic><topic>MUSCLES</topic><topic>Muscles - analysis</topic><topic>Muscles - anatomy & histology</topic><topic>MUSCULOS</topic><topic>Obesity - pathology</topic><topic>Obesity - veterinary</topic><topic>OVERWEIGHT</topic><topic>PORCIN</topic><topic>PORK</topic><topic>SOBREPESO</topic><topic>SURPOIDS</topic><topic>SWINE</topic><topic>Swine - anatomy & histology</topic><topic>Swine Diseases - pathology</topic><topic>VIANDE DE PORC</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Seideman, S.C. (Bryan Foods, West Point, MS)</creatorcontrib><creatorcontrib>Crouse, J.D</creatorcontrib><creatorcontrib>Mersmann, H.J</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Seideman, S.C. (Bryan Foods, West Point, MS)</au><au>Crouse, J.D</au><au>Mersmann, H.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Carcass, muscle and meat characteristics of lean and obese pigs</atitle><jtitle>Journal of animal science</jtitle><addtitle>J Anim Sci</addtitle><date>1989-11-01</date><risdate>1989</risdate><volume>67</volume><issue>11</issue><spage>2950</spage><epage>2955</epage><pages>2950-2955</pages><issn>0021-8812</issn><eissn>1525-3163</eissn><abstract>Six pigs obtained from a lean selected strain and six pigs obtained from an obese selected strain were slaughtered at about 110 kg live-animal weight. Carcasses were evaluated; hams were dissected into bone, skin, fat and lean, and loin samples were obtained for fiber type characteristics, percentage of fat and moisture, collagen analysis, sensory characteristics, textural properties and objective color analysis. Carcasses from lean pigs were longer, had less backfat and larger longissimus muscle cross-sectional areas than carcasses obtained from obese pigs. Hams from lean pigs had less fat, more bone and more lean than hams from carcasses of obese pigs. The percentages and cross-sectional areas of red and white muscle fibers of the longissimus muscle from lean and obese pigs were not different. However, lean pigs had intermediate fibers that were only 79% as large (P less than .10) as intermediate muscle fibers from obese pigs. Intermediate fibers represented only 7 and 10% of total fiber area, whereas white fibers represented 84 and 79% of total fiber area in longissimus muscle of lean and obese pigs, respectively. Overall, lean pigs tended to possess fewer fibers (-16%) per unit of area than obese pigs, indicating that total muscle fiber hypertrophy was partially responsible for the increased longissimus muscle area of the lean strain. Sensory properties of longissimus meat samples from lean and obese strains were not different. However, the shear force requirement of the longissimus samples from the lean strain were slightly, but significantly (P less than .10), higher than those from the obese strain. No differences were observed in meat color.</abstract><cop>United States</cop><pub>Am Soc Animal Sci</pub><pmid>2592282</pmid><doi>10.2527/jas1989.67112950x</doi><tpages>6</tpages></addata></record> |
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subjects | Animals Body Weight CARCASS COMPOSITION CARNE DE CERDO CERDO Collagen - analysis COMPOSICION DE LA CANAL COMPOSITION DE LA CARCASSE Histocytochemistry Lipids - analysis LONGISSIMUS DORSI Male Meat MUSCLE MUSCLES Muscles - analysis Muscles - anatomy & histology MUSCULOS Obesity - pathology Obesity - veterinary OVERWEIGHT PORCIN PORK SOBREPESO SURPOIDS SWINE Swine - anatomy & histology Swine Diseases - pathology VIANDE DE PORC |
title | Carcass, muscle and meat characteristics of lean and obese pigs |
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