Effects of selection for decreased residual feed intake on composition and quality of fresh pork
The objectives of this study were to determine the extent to which selection for decreased residual feed intake (RFI) affects pork composition and quality. Pigs from the fifth generation of selection for decreased RFI (select) and a randomly selected line (control) were utilized. Two experiments wer...
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| Veröffentlicht in: | Journal of animal science 2011, Vol.89 (1), p.192-200 |
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| creator | Smith, R.M Gabler, N.K Young, J.M Cai, W Boddicker, N.J Anderson, M.J Huff-Lonergan, E Dekkers, J.C.M Lonergan, S.M |
| description | The objectives of this study were to determine the extent to which selection for decreased residual feed intake (RFI) affects pork composition and quality. Pigs from the fifth generation of selection for decreased RFI (select) and a randomly selected line (control) were utilized. Two experiments were conducted. In Exp. 1, barrows (22.6 ± 3.9 kg) from select and control lines were paired based on age and BW. The test was conducted in 8 replicates of pairs for the test period of 6 wk. Calpastatin activity and myosin isoforms profile were determined on samples from the LM. Control barrows were heavier (59.1 vs. 55.0 kg; P < 0.01) at the end of the test period. Calpastatin activity was greater (P < 0.01) in LM of select barrows than control barrows. In Exp. 2, composition and quality of gilts (114 kg) from control and select lines were determined. The model included fixed effects of line, slaughter date, melanocortin-4 receptor (MC4R) genotype, barn group, line x slaughter date, genotype x line interactions, a covariate of off-test BW, and sire, pen, and litter fitted as random effects. The select line (n = 80) had 0.043 kg less (P < 0.05) RFI per day than the control line (n = 89). Loin quality and composition were determined at 2 d postmortem. Desmin degradation was measured at 2 and 7 d postmortem. Purge, cook loss, sensory traits, and star probe texture were measured at 7 to 10 d postmortem on cooked chops. Residual correlations between RFI and composition and quality traits were calculated. Compared with the control line, carcasses from the select line tended to have less (P = 0.09) backfat, greater (P < 0.05) loin depth, and greater (P < 0.05) fat free lean. Loin chops from the select line had less (P < 0.01) intramuscular lipid content than loin chops from control line. Significant residual correlations between RFI and both tenderness (r = 0.24, P < 0.01) and star probe (r = -0.26, P < 0.01) were identified. Selection for decreased RFI has the potential to improve carcass composition with few effects on pH and water-holding capacity. However, decreased RFI could negatively affect tenderness and texture because of decreased lipid content and decreased postmortem protein degradation. |
| doi_str_mv | 10.2527/jas.2010-2861 |
| format | Article |
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Pigs from the fifth generation of selection for decreased RFI (select) and a randomly selected line (control) were utilized. Two experiments were conducted. In Exp. 1, barrows (22.6 ± 3.9 kg) from select and control lines were paired based on age and BW. The test was conducted in 8 replicates of pairs for the test period of 6 wk. Calpastatin activity and myosin isoforms profile were determined on samples from the LM. Control barrows were heavier (59.1 vs. 55.0 kg; P < 0.01) at the end of the test period. Calpastatin activity was greater (P < 0.01) in LM of select barrows than control barrows. In Exp. 2, composition and quality of gilts (114 kg) from control and select lines were determined. The model included fixed effects of line, slaughter date, melanocortin-4 receptor (MC4R) genotype, barn group, line x slaughter date, genotype x line interactions, a covariate of off-test BW, and sire, pen, and litter fitted as random effects. The select line (n = 80) had 0.043 kg less (P < 0.05) RFI per day than the control line (n = 89). Loin quality and composition were determined at 2 d postmortem. Desmin degradation was measured at 2 and 7 d postmortem. Purge, cook loss, sensory traits, and star probe texture were measured at 7 to 10 d postmortem on cooked chops. Residual correlations between RFI and composition and quality traits were calculated. Compared with the control line, carcasses from the select line tended to have less (P = 0.09) backfat, greater (P < 0.05) loin depth, and greater (P < 0.05) fat free lean. Loin chops from the select line had less (P < 0.01) intramuscular lipid content than loin chops from control line. Significant residual correlations between RFI and both tenderness (r = 0.24, P < 0.01) and star probe (r = -0.26, P < 0.01) were identified. Selection for decreased RFI has the potential to improve carcass composition with few effects on pH and water-holding capacity. However, decreased RFI could negatively affect tenderness and texture because of decreased lipid content and decreased postmortem protein degradation.]]></description><identifier>ISSN: 0021-8812</identifier><identifier>EISSN: 1525-3163</identifier><identifier>DOI: 10.2527/jas.2010-2861</identifier><identifier>PMID: 20817860</identifier><language>eng</language><publisher>Champaign, IL: American Society of Animal Science</publisher><subject>animal breeding ; Animal Feed ; Animal Nutritional Physiological Phenomena ; Animal productions ; Animals ; backfat ; Biological and medical sciences ; Body Composition - genetics ; Body Composition - physiology ; body fat ; body weight ; Calcium-Binding Proteins - genetics ; Calcium-Binding Proteins - metabolism ; carcass composition ; Energy Intake ; feed intake ; Feeding Behavior - physiology ; feeding level ; Female ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gene Expression Regulation - physiology ; lipid content ; Male ; Meat - standards ; Meat and meat product industries ; meat composition ; meat quality ; meat tenderness ; Myosin Heavy Chains - genetics ; Myosin Heavy Chains - metabolism ; Nutritional Requirements ; pork ; postmortem changes ; protein degradation ; residual feed intake ; selection criteria ; Selection, Genetic ; swine ; Swine - genetics ; Swine - physiology ; swine feeding ; Terrestrial animal productions ; texture ; Vertebrates ; water holding capacity</subject><ispartof>Journal of animal science, 2011, Vol.89 (1), p.192-200</ispartof><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23741291$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20817860$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Smith, R.M</creatorcontrib><creatorcontrib>Gabler, N.K</creatorcontrib><creatorcontrib>Young, J.M</creatorcontrib><creatorcontrib>Cai, W</creatorcontrib><creatorcontrib>Boddicker, N.J</creatorcontrib><creatorcontrib>Anderson, M.J</creatorcontrib><creatorcontrib>Huff-Lonergan, E</creatorcontrib><creatorcontrib>Dekkers, J.C.M</creatorcontrib><creatorcontrib>Lonergan, S.M</creatorcontrib><title>Effects of selection for decreased residual feed intake on composition and quality of fresh pork</title><title>Journal of animal science</title><addtitle>J Anim Sci</addtitle><description><![CDATA[The objectives of this study were to determine the extent to which selection for decreased residual feed intake (RFI) affects pork composition and quality. Pigs from the fifth generation of selection for decreased RFI (select) and a randomly selected line (control) were utilized. Two experiments were conducted. In Exp. 1, barrows (22.6 ± 3.9 kg) from select and control lines were paired based on age and BW. The test was conducted in 8 replicates of pairs for the test period of 6 wk. Calpastatin activity and myosin isoforms profile were determined on samples from the LM. Control barrows were heavier (59.1 vs. 55.0 kg; P < 0.01) at the end of the test period. Calpastatin activity was greater (P < 0.01) in LM of select barrows than control barrows. In Exp. 2, composition and quality of gilts (114 kg) from control and select lines were determined. The model included fixed effects of line, slaughter date, melanocortin-4 receptor (MC4R) genotype, barn group, line x slaughter date, genotype x line interactions, a covariate of off-test BW, and sire, pen, and litter fitted as random effects. The select line (n = 80) had 0.043 kg less (P < 0.05) RFI per day than the control line (n = 89). Loin quality and composition were determined at 2 d postmortem. Desmin degradation was measured at 2 and 7 d postmortem. Purge, cook loss, sensory traits, and star probe texture were measured at 7 to 10 d postmortem on cooked chops. Residual correlations between RFI and composition and quality traits were calculated. Compared with the control line, carcasses from the select line tended to have less (P = 0.09) backfat, greater (P < 0.05) loin depth, and greater (P < 0.05) fat free lean. Loin chops from the select line had less (P < 0.01) intramuscular lipid content than loin chops from control line. Significant residual correlations between RFI and both tenderness (r = 0.24, P < 0.01) and star probe (r = -0.26, P < 0.01) were identified. Selection for decreased RFI has the potential to improve carcass composition with few effects on pH and water-holding capacity. However, decreased RFI could negatively affect tenderness and texture because of decreased lipid content and decreased postmortem protein degradation.]]></description><subject>animal breeding</subject><subject>Animal Feed</subject><subject>Animal Nutritional Physiological Phenomena</subject><subject>Animal productions</subject><subject>Animals</subject><subject>backfat</subject><subject>Biological and medical sciences</subject><subject>Body Composition - genetics</subject><subject>Body Composition - physiology</subject><subject>body fat</subject><subject>body weight</subject><subject>Calcium-Binding Proteins - genetics</subject><subject>Calcium-Binding Proteins - metabolism</subject><subject>carcass composition</subject><subject>Energy Intake</subject><subject>feed intake</subject><subject>Feeding Behavior - physiology</subject><subject>feeding level</subject><subject>Female</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gene Expression Regulation - physiology</subject><subject>lipid content</subject><subject>Male</subject><subject>Meat - standards</subject><subject>Meat and meat product industries</subject><subject>meat composition</subject><subject>meat quality</subject><subject>meat tenderness</subject><subject>Myosin Heavy Chains - genetics</subject><subject>Myosin Heavy Chains - metabolism</subject><subject>Nutritional Requirements</subject><subject>pork</subject><subject>postmortem changes</subject><subject>protein degradation</subject><subject>residual feed intake</subject><subject>selection criteria</subject><subject>Selection, Genetic</subject><subject>swine</subject><subject>Swine - genetics</subject><subject>Swine - physiology</subject><subject>swine feeding</subject><subject>Terrestrial animal productions</subject><subject>texture</subject><subject>Vertebrates</subject><subject>water holding capacity</subject><issn>0021-8812</issn><issn>1525-3163</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpF0TtPxDAMB_AIgeB4jKyQBTEV4qSPdEQnXhISAzAXN3GgXK-5S9qBb0-AQ0y2pZ__g83YMYgLWcjq8gPjhRQgMqlL2GIzKGSRKSjVNpsJISHTGuQe24_xQwiQRV3ssj0pNFS6FDP2eu0cmTFy73ikPrWdH7jzgVsygTCS5YFiZyfsuaM0dcOIC-JJGb9c-dj9bOBg-TqZbvz8jnJp552vfFgcsh2HfaSjTT1gLzfXz_O77OHx9n5-9ZA5WeZjRq3JLShdVk6Da_OarDVQVqZo0RW5xlbVJUmVnDPaoq1JOKtqQ1iVKUIdsPPf3FXw64ni2Cy7aKjvcSA_xUZLgFoqkEmebOTULsk2q9AtMXw2f0dJ4GwDMBrsXcDBdPHfqSoHWUNyp7_OoW_wLSTz8pR-oQTUSuY6V1_t-3u6</recordid><startdate>2011</startdate><enddate>2011</enddate><creator>Smith, R.M</creator><creator>Gabler, N.K</creator><creator>Young, J.M</creator><creator>Cai, W</creator><creator>Boddicker, N.J</creator><creator>Anderson, M.J</creator><creator>Huff-Lonergan, E</creator><creator>Dekkers, J.C.M</creator><creator>Lonergan, S.M</creator><general>American Society of Animal Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7X8</scope></search><sort><creationdate>2011</creationdate><title>Effects of selection for decreased residual feed intake on composition and quality of fresh pork</title><author>Smith, R.M ; Gabler, N.K ; Young, J.M ; Cai, W ; Boddicker, N.J ; Anderson, M.J ; Huff-Lonergan, E ; Dekkers, J.C.M ; Lonergan, S.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f264t-ebc4d13867f81fb49eddc167c5baf548ab396e23ebcfc8dad9e0fd39cea76f263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>animal breeding</topic><topic>Animal Feed</topic><topic>Animal Nutritional Physiological Phenomena</topic><topic>Animal productions</topic><topic>Animals</topic><topic>backfat</topic><topic>Biological and medical sciences</topic><topic>Body Composition - genetics</topic><topic>Body Composition - physiology</topic><topic>body fat</topic><topic>body weight</topic><topic>Calcium-Binding Proteins - genetics</topic><topic>Calcium-Binding Proteins - metabolism</topic><topic>carcass composition</topic><topic>Energy Intake</topic><topic>feed intake</topic><topic>Feeding Behavior - physiology</topic><topic>feeding level</topic><topic>Female</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gene Expression Regulation - physiology</topic><topic>lipid content</topic><topic>Male</topic><topic>Meat - standards</topic><topic>Meat and meat product industries</topic><topic>meat composition</topic><topic>meat quality</topic><topic>meat tenderness</topic><topic>Myosin Heavy Chains - genetics</topic><topic>Myosin Heavy Chains - metabolism</topic><topic>Nutritional Requirements</topic><topic>pork</topic><topic>postmortem changes</topic><topic>protein degradation</topic><topic>residual feed intake</topic><topic>selection criteria</topic><topic>Selection, Genetic</topic><topic>swine</topic><topic>Swine - genetics</topic><topic>Swine - physiology</topic><topic>swine feeding</topic><topic>Terrestrial animal productions</topic><topic>texture</topic><topic>Vertebrates</topic><topic>water holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Smith, R.M</creatorcontrib><creatorcontrib>Gabler, N.K</creatorcontrib><creatorcontrib>Young, J.M</creatorcontrib><creatorcontrib>Cai, W</creatorcontrib><creatorcontrib>Boddicker, N.J</creatorcontrib><creatorcontrib>Anderson, M.J</creatorcontrib><creatorcontrib>Huff-Lonergan, E</creatorcontrib><creatorcontrib>Dekkers, J.C.M</creatorcontrib><creatorcontrib>Lonergan, S.M</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Smith, R.M</au><au>Gabler, N.K</au><au>Young, J.M</au><au>Cai, W</au><au>Boddicker, N.J</au><au>Anderson, M.J</au><au>Huff-Lonergan, E</au><au>Dekkers, J.C.M</au><au>Lonergan, S.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of selection for decreased residual feed intake on composition and quality of fresh pork</atitle><jtitle>Journal of animal science</jtitle><addtitle>J Anim Sci</addtitle><date>2011</date><risdate>2011</risdate><volume>89</volume><issue>1</issue><spage>192</spage><epage>200</epage><pages>192-200</pages><issn>0021-8812</issn><eissn>1525-3163</eissn><abstract><![CDATA[The objectives of this study were to determine the extent to which selection for decreased residual feed intake (RFI) affects pork composition and quality. Pigs from the fifth generation of selection for decreased RFI (select) and a randomly selected line (control) were utilized. Two experiments were conducted. In Exp. 1, barrows (22.6 ± 3.9 kg) from select and control lines were paired based on age and BW. The test was conducted in 8 replicates of pairs for the test period of 6 wk. Calpastatin activity and myosin isoforms profile were determined on samples from the LM. Control barrows were heavier (59.1 vs. 55.0 kg; P < 0.01) at the end of the test period. Calpastatin activity was greater (P < 0.01) in LM of select barrows than control barrows. In Exp. 2, composition and quality of gilts (114 kg) from control and select lines were determined. The model included fixed effects of line, slaughter date, melanocortin-4 receptor (MC4R) genotype, barn group, line x slaughter date, genotype x line interactions, a covariate of off-test BW, and sire, pen, and litter fitted as random effects. The select line (n = 80) had 0.043 kg less (P < 0.05) RFI per day than the control line (n = 89). Loin quality and composition were determined at 2 d postmortem. Desmin degradation was measured at 2 and 7 d postmortem. Purge, cook loss, sensory traits, and star probe texture were measured at 7 to 10 d postmortem on cooked chops. Residual correlations between RFI and composition and quality traits were calculated. Compared with the control line, carcasses from the select line tended to have less (P = 0.09) backfat, greater (P < 0.05) loin depth, and greater (P < 0.05) fat free lean. Loin chops from the select line had less (P < 0.01) intramuscular lipid content than loin chops from control line. Significant residual correlations between RFI and both tenderness (r = 0.24, P < 0.01) and star probe (r = -0.26, P < 0.01) were identified. Selection for decreased RFI has the potential to improve carcass composition with few effects on pH and water-holding capacity. However, decreased RFI could negatively affect tenderness and texture because of decreased lipid content and decreased postmortem protein degradation.]]></abstract><cop>Champaign, IL</cop><pub>American Society of Animal Science</pub><pmid>20817860</pmid><doi>10.2527/jas.2010-2861</doi><tpages>9</tpages></addata></record> |
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| ispartof | Journal of animal science, 2011, Vol.89 (1), p.192-200 |
| issn | 0021-8812 1525-3163 |
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| source | Oxford University Press Journals All Titles (1996-Current); MEDLINE |
| subjects | animal breeding Animal Feed Animal Nutritional Physiological Phenomena Animal productions Animals backfat Biological and medical sciences Body Composition - genetics Body Composition - physiology body fat body weight Calcium-Binding Proteins - genetics Calcium-Binding Proteins - metabolism carcass composition Energy Intake feed intake Feeding Behavior - physiology feeding level Female Food industries Fundamental and applied biological sciences. Psychology Gene Expression Regulation - physiology lipid content Male Meat - standards Meat and meat product industries meat composition meat quality meat tenderness Myosin Heavy Chains - genetics Myosin Heavy Chains - metabolism Nutritional Requirements pork postmortem changes protein degradation residual feed intake selection criteria Selection, Genetic swine Swine - genetics Swine - physiology swine feeding Terrestrial animal productions texture Vertebrates water holding capacity |
| title | Effects of selection for decreased residual feed intake on composition and quality of fresh pork |
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