Muscle metabolic traits, post mortem-pH-decline and meat quality in pigs subjected to regular physical training and spontaneous activity

Meat Science

Volumn 46, Issue 3, 1997, Pages 259-275

  Petersen, J S ^a   Henckel, P ^a   Maribo, H ^b   Oksbjerg, N ^a   Sorensen M T ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

SUS SCROFA;

EID: 0031287240     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00021-1     Document Type: Article

References (41)

1. Barton-Gade, P. and Blåbjerg, L. O. (1989) Preliminary observations on the behavior and meat quality of free range pigs. Proceedings of the 36th International Congress on Meat Science and Technology. Copenhagen, Denmark, 1002-1005.
2. Bejerholm, C. (1984) Experience in taste testing fresh pork at the Danish Meat Research Institute. Proceedings of the 30th European Meeting of Meat Research Workers. Bristol, England, 389.
3. Bejerholm, C., Mortensen, H. P. and Petersen, J. S. (1991) Kød-og spisekvalitet af udendørs-kontra staldproducerede slagtesvin. Report no.: 01.695-20 from the Danish Meat Research Institute. Roskilde, Denmark.
4. Bendall, J. R. and Swatland, H. J. (1988) A review of the relationship of pH with physical aspects of pork quality. Meat Science 24, 85-126.
5. Enfält, A.-C, Lundström, K., Hansson, I., Lundeheim, N. and Nyström, P.-E. (1997) Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality. Meat Science 45, 1-15.
6. Enfält, A.-C., Lundström, K., Hansson, I., Karlsson, A., Essén-Gustavsson, B. and Haakansson, J. (1993) Moderate indoor exercise: effect on production and carcass traits, muscle enzyme activities and meat quality in pigs. Animal Production 57, 127-135.
7. Essén-Gustavsson, B. (1990) Motionens betydelse för grisarnas välbefinnande och köttkvalitet. In Köttkvalitet hos våra slaktdjur. NJF-seminarium Nr. 183. ed. K. Lundström, and G. Malmfors, Uppsala, Sweden. pp. 89-96.
8. Essén-Gustavsson, B. (1995) The effect of physical stress on muscle fibre characteristics in pigs - relation to meat quality. Proceedings of the 2nd Dummerstorf Muscle-Workshop Muscle growth and Meat Quality, ed. K. Ender. Rostock, Germany. pp. 65-76.
9. Essén-Gustavsson, B. and Jensen-Waern, M. (1993) Muscle characteristics and metabolic response at slaughter in domestic pigs reared either outdoors or indoors. Proceedings of the 40th International Congress on Meat Science and Technology. Calgary, Canada. S2P09.WP.
10. Essén-Gustavsson, B., Karlström, K. and Lundström, K. (1992) Muscle fibre characteristics and metabolic response at slaughter in pigs of different halothane genotypes and their relation to meat quality. Meat Science 31, 1-11.
11. Essén-Gustavsson, B. and Lindholm, A. (1983) Influence of exercise on muscle metabolic characteristics in pigs and on backfat thickness at slaughter. Proceedings of the fifth international conference on Production Disease in farm Animals. Uppsala, Sweden. pp. 356-363.
12. Essén-Gustavsson, B., Lundström, K., Larsson, G., Lindholm, A., Nordin, A.-C., Hansson, I. and Tornberg, E. (1988) The effect during growth of moderate exercise on muscle metabolic characteristics in vivo and relation to meat quality and sensory properties. Proceedings of the 34th International Congress of Meat Science and Technology. Brisbane. pp. 27-30.
13. Essén-Gustavsson, B., McMiken, D., Karlström, K., Lindholm, A and Pearsson, S. (1989) Muscular adaptation of horses during intensive training and detraining. Equine Veterinary Journal 21(1), 27-33.
14. Green, H. J., Jones, S., Ball-Burnett, M. E., Smith, D. Livesey, J., Farrance and B. W. (1991) Early muscular and metabolic adaptations to prolonged exercise training in humans. Journal of Applied Physiology 70, 2032-2038.
15. Hodgeson, D. R. and Rose, R. (1994) The Athletic Horse. W.B. Saunders Company, Philadelphia, USA.
16. Holloszy, J. O. and Booth, F. (1976) Biochemical adaptations to endurance exercise in muscle. Annual Review of Physiology 38, 273-291.
17. Hornsey, H. C. (1956) The colour of cooked cured pork. Journal of the science of food and agriculture 7, 534-540.
18. Hyldgaard-Jensen, J. F. (1971) Lactate dehydrogenase in pigs. Studies of lactate dehydrogenase isoenzymes in blood and organs. Doctoral thesis, The Royal Veterinary and Agricultural University in Copenhagen.
19. Jørgensen, P. F. and Hyldgaard-Jensen, J. F. (1975) The effect of physical training on skeletal muscle enzyme composition in pigs. Acta veterinaria Scandinavica 16, 368-378.
20. Klont, R. and Lambooy, E. (1995) Effects of preslaughter muscle exercise on muscle metabolism and meat quality studied in anesthetized pigs of different halothane genotypes. Journal of Animal Science 73, 108-117.
21. Lewis, P. K., Rakes, L. Y., Brown, C. J. and Noland, P. R. (1989) Effect of exercise and pre-slaughter stress on pork muscle characteristics. Meat Science 26, 121-129.
22. Lindberg, P., Lanneck, N., Blomgren, L., Johansson, G. and Jönsson, L. (1973) Blood lactic acid in untrained and trained pigs under stress conditions. Nordisk veternœrmedicin 25, 619-626.
23. Maribo, H. (1995) Rådighedsarealets indflydelse på råvarekvaliteten. Report no. 01.718/03 from the Danish Meat Research Institute. Roskilde, Denmark.
24. Murray, A.C. (1995) The evaluation of muscle quality. In Quality and Grading of Carcasses of Meat Animals, ed. M. Jones. CRC Press, New York, USA. pp 83-107.
25. Nickel, R., Schummer, A., Seiferle, E., Wilkens, H., Wille, K.-H. and Frewien, J. 1986. The Locomotor System of the Domestic Mammals. Verlag Paul Parey, Germany.
26. Nishida, J., Machida, N. W.-T., Tagome, M. and Kasugai, Y. (1995) Distribution of parvalbumin in specific fibre types of chicken skeletal muscles. British Poultry Science 36, 585-597.
27. Passonneau, J. V. and Lowry, O. H. (1993) Enzymatic Analysis - A Practical Guide. The Humana Press Inc. New Jersey, USA.
28. Pearson, A. M. and Young, R. B. (1989) Postmortem changes during conversion of muscle to meat. In Muscle and Meat Biochemistry. Academic Press, USA. 391-419.
29. Pethick, D. W. and Rowe, J. B. (1996) The effect of nutrition and exercise on carcass parameters and the level of glycogen in skeletal muscle of Merino sheep. Australian Journal of Agricultural Research 47, 525-537.
30. Petersen, J. S., Berge, P., Henckel, P. and Sørensen, M. T. (1997) Collagen characteristics and meat texture of pigs exposed to different levels of physical activity. Journal of Muscle Foods 8, 47-61.
31. Petersen, J. S., Henckel, P., Oksbjerg, N. and Sørensen, M. T. (1997b) Adaptations in muscle fibre characteristics induced by physical activity in pigs. Submitted to Animal Science.
32. Petersen, J. S., Oksbjerg, N., Jørgensen, B. and Sørensen, M. T. (1997c) Growth performance, carcass composition and leg weakness in pigs exposed to different levels of physical activity. Submitted to Animal Science.
33. Rülcker, C. (1968) The influence of physical training and short-time physical stress on colour, fluid loss, pH, adenosine triophosphate and glycogen of the gracilis muscle. Acta veterinaria Scandinavica 24(Suppl.)), 7-44.
34. Saltin, B. and Gollnick, P. D. (1983) Skeletal muscle adaptability: significance for metabolism and performance. In Handbook of Physiology, Section 10: Skeletal Muscle. American Physiology Society, Maryland, USA. pp. 555-631.
35. SAS (1988) SAS/STAT™ User's Guide Release 6.03 Edition. SAS Institute Inc. Cary, NC.
36. Sjödin, B., Thorstensson, A., Frith, K. and Karlsson, J. (1976) Effect of physical training on LDH activity and LDH isozyme pattern in skeletal muscle. Acta physiologica Scandinavica 97, 150-157.
37. Takekura, H. and Yoshioka, T. (1988) Acute exhaustive exercise changes the metabolic profiles in slow and fast muscles of rat. Japanese Journal of Physiology 38, 689-697.
38. Volodkevich, N. N. (1938) Apparatus for mesurements of chewing resistance or tenderness of foodstuffs. Food Research 3, 221-225.
39. Wal, P. G. van der, Mateman, G., Vries, A. W. de, Vender, G. M. A., Smulders, F. J. M., Geesink, G. H. and Engel, B. (1993) 'Scharel' (free range) pigs: carcass composition, meat quality and taste-panel studies. Meat Science 34, 27-37.
40. Warns, P. D., Kestin, S. C. and Robinson, J. M. (1983) A note on the influence of rearing environment on meat quality in pigs. Meat Science 9, 271-279.
41. Wittmann, W., Ecolan, P., Levasseur, P. and Fernandez, X. (1994) Fasting-induced glycogen depletion in different fibre types of red and white pig muscles - relationships with ultimate pH. Journal of the science of food and agriculture 66, 257-266.