Comparazione tra le caratteristiche delle fibre muscolari e i caratteri produttivi di suini ottenuti da scrofe Meishan con verri di razze diverse

Translated title of the contribution: Comparison of muscle fibre characteristics and production traits among offspring from Meishan dams mated to different sires

Kyu Sang Lim, Hyun Ik Jang, Jun Mo Kim, Sang Hoon Lee, Byoung-Chul Kim, Kyu Jin Han, Ki Chang Hong

Research output: Contribution to journalArticle

Abstract

This study evaluated how various porcine sires affected muscle fibre characteristics, with respect to production traits. Sires from Berkshire, Duroc, Meishan, and Yorkshire pigs were mated to Meishan dams (BM, DM, MM, and YM offspring, respectively). A total of 96 pigs were evaluated for muscle fibre characteristics and production traits. The progeny from Duroc and Yorkshire sires had the greatest number of total fibres (P<0.05) and exhibited less backfat thickness (P<0.001) and larger loin muscle areas (P<0.05) than BM pigs. The DM and BM crossbreds showed higher marbling (P<0.01), and colour scores (P<0.05), as well as lower shear force scores (P<0.001). The MM pigs had greater proportional area of type IIb muscle fibres (P<0.05), and also displayed higher drip loss (P<0.01), higher lightness (P<0.001), and a greater incidence of PSE pork (pale, soft, and exudative; 25%) than DM, BM, and YM. These results showed that a greater number of total muscle fibres without increasing the cross sectional area of fibres improved lean meat production, and that a lower proportion of type IIb fibres was associated with better meat quality. For these reasons, the Duroc sire × Meishan dam crossbreed emerged as the most appropriate mating type examined herein to simultaneously enhance both lean meat production and meat quality.

Original languageItalian
Pages (from-to)727-734
Number of pages8
JournalItalian Journal of Animal Science
Volume8
Issue number4
Publication statusPublished - 2009 Dec 1

Fingerprint

Meishan
dams (mothers)
muscle fibers
sires
Duroc
swine
lean meat
dietary fiber
Yorkshire (swine breed)
meat production
meat quality
crossbreds
Berkshire (swine breed)
drip loss
marbling
loins
backfat
angle of incidence
pork
shears

Keywords

  • Lean meat production
  • Meat quality
  • Muscle fibre characteristics
  • Pig
  • Terminal sire effects

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this

Comparazione tra le caratteristiche delle fibre muscolari e i caratteri produttivi di suini ottenuti da scrofe Meishan con verri di razze diverse. / Lim, Kyu Sang; Jang, Hyun Ik; Kim, Jun Mo; Lee, Sang Hoon; Kim, Byoung-Chul; Han, Kyu Jin; Hong, Ki Chang.

In: Italian Journal of Animal Science, Vol. 8, No. 4, 01.12.2009, p. 727-734.

Research output: Contribution to journalArticle

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abstract = "This study evaluated how various porcine sires affected muscle fibre characteristics, with respect to production traits. Sires from Berkshire, Duroc, Meishan, and Yorkshire pigs were mated to Meishan dams (BM, DM, MM, and YM offspring, respectively). A total of 96 pigs were evaluated for muscle fibre characteristics and production traits. The progeny from Duroc and Yorkshire sires had the greatest number of total fibres (P<0.05) and exhibited less backfat thickness (P<0.001) and larger loin muscle areas (P<0.05) than BM pigs. The DM and BM crossbreds showed higher marbling (P<0.01), and colour scores (P<0.05), as well as lower shear force scores (P<0.001). The MM pigs had greater proportional area of type IIb muscle fibres (P<0.05), and also displayed higher drip loss (P<0.01), higher lightness (P<0.001), and a greater incidence of PSE pork (pale, soft, and exudative; 25{\%}) than DM, BM, and YM. These results showed that a greater number of total muscle fibres without increasing the cross sectional area of fibres improved lean meat production, and that a lower proportion of type IIb fibres was associated with better meat quality. For these reasons, the Duroc sire × Meishan dam crossbreed emerged as the most appropriate mating type examined herein to simultaneously enhance both lean meat production and meat quality.",
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