Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality

Meat Science

Volumn 68, Issue 1, 2004, Pages 53-60

  Bidner, B S ^a   Ellis, M ^a   Witte, D P ^a   Carr, S N ^a   McKeith, F K ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Fasting; Marbling; Pork; Quality characteristics

Indexed keywords

FASTING; MARBLING; PORK; QUALITY CHARACTERISTICS;

BIOPSY; GLUCOSE; NITROGEN; OILS AND FATS; PH EFFECTS;

MEATS;

SUS SCROFA;

EID: 2042534712     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.10.018     Document Type: Article

References (28)

1. Becker B.A., Mayes H.F., Hahn G.L., Nienabar J.A., Jesse G.W., Anderson M.E., Heymann H., Hedrick H.B. Effect of fasting and transportation on various physiological parameters and meat quality of slaughtered hogs. Journal of Animal Science. 67:1989;334-341.
2. Bejerholm, C., & Barton-Gade, P. (1986). Effect of intramuscular fat level on eating quality of pig meat. Danish Meat Research Institute. 720E.
3. Bidner B.S., Ellis M., Miller K.D., Hemann M., Campion D., McKeith F.K. Effect of the RN gene and feed withdrawal prior to slaughter on fresh longissimus quality and sensory characteristics. Journal of Animal Science. 77(Suppl. 1):1999;49. Abst.
4. Castell A.G., Cliplef R.L., Poste-Flynn L.M., Butler G. Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine: Energy ratio. Canadian Journal of Animal Science. 74:1994;519-528.
5. Cisneros F., Ellis M., Baker D.H., Easter R.A., McKeith F.K. The influence of short-term feeding of amino-acid deficient diets and high dietary leucine levels on the intramuscular fat content of pig muscle. Journal of Animal Science. 63:1996;517-522.
6. Cromwell G.L., Cline T.R., Crenshaw J.D., Crenshaw T.D., Ewan R.C., Hamilton C.R., Lewis D.C., Mahan A.J., Miller E.R., Pettigrew J.E., Tribble L.F., Veum T.L. The dietary protein and (or) lysine requirements of barrows and gilts. Journal of Animal Science. 71:1993;1510-1519.
7. DeVol D.L., McKeith F.K., Bechtel P.J., Novakofski J., Shanks R.D., Carr T.R. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. Journal of Animal Science. 66:1988;385-395.
8. Eikelenboom G., Bolink A.H., Sybesma W. Effects of feed withdrawal before delivery on pork quality and carcass yield. Meat Science. 29:1991;25-30.
9. - gene on ultrastructure and protein fractions in pig muscle. Meat Science. 35:1993;313-319.
10. -allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs. Journal of Animal Science. 75:1997;2924-2935.
11. Fernandez X., Magard M., Tornberg E. The variation in pig muscle glycolytic potential during lairage - An in vivo study. Meat Science. 32:1992;81-91.
12. Fernandez X., Tornberrg E., Naveau J., Talment A., Monin G. Bimodal distribution of muscle glycolytic potential in French and Swedish populations of Hampshire crossbred pigs. Journal of Science, Food and Agriculture. 59:1992;307-311.
13. Goodband R.D., Nelssen J.L., Hines R.H., Kropf D.H., Stoner G.R., Thaler R.C., Lewis A.J., Schricker B.R. Interrelationships between porcine somatotropin and dietary lysine on growth performance and carcass characteristics of finishing swine. Journal of Animal Science. 71:1993;663-672.
14. Jones S.D.M., Rompala R.E., Haworth C.R. Effects of fasting and water restriction on carcass shrink and pork quality. Canadian Journal of Animal Science. 65:1985;613-618.
15. Kerr B.J., McKeith F.K., Easter R.A. Effect on performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid-supplemented diets. Journal of Animal Science. 73:1995;433-440.
16. Ludstrom K., Anderson A., Hansson I. Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as a terminal sire. Meat Science. 42:1996;145-153.
17. - allele in a population of American Hampshire pigs. Journal of Animal Science. 78:2000;1811-1815.
18. Miller K.D., Ellis M., Sutton D.S., McKeith F.K., Wilson E.R. Influence of live animal sampling and storage technique on glycolytic potential of longissimus samples taken by spring loaded biopsy equipment. Journal of Muscle Foods. 1:2000;61-67.
19. Monin G., Sellier P. Pork of low technological quality with a normal rate of muscle pH fall in the immediate postmortem period: The case of the Hampshire breed. Meat Science. 13:1985;49-63.
20. Murray A.C., Jones S.D.M. The effect of mixing, feed restriction and genotype with respect to stress susceptibility on pork carcass and meat quality. Canadian Journal of Animal Science. 74:1994;587-594.
21. Murray A.C., Jones S.D.M., Sather A.P. The effect of pre-slaughter feed restriction and genotype for stress susceptibility on pork lean quality and composition. Canadian Journal of Animal Science. 69:1989;83-91.
22. Novakofski J., Park S., Bechtel P.J., McKeith F.K. Composition of cooked pork chops: Effect of removing subcutaneous fat before cooking. Journal of Food Science. 54:1989;15-17.
23. NPPC (1991). Procedures to evaluate market hogs (3rd ed.). Des Moines, IA: National Pork Producers Council.
24. NRC (1998). Nutrient requirements of swine. Washington, DC: National Academy Press.
25. Sutton, D. S. (1997). Thee meat quality and processing characteristics of RN carrier and non-carrier pigs. Ph.D. Thesis, University of Illinois, Urbana.
26. Warriss P.D. Loss of carcass weight, liver weight and liver glycogen, and the effects on muscle glycogen and ultimate pH in pigs fasted pre-slaughter. Journal of Science, Food and Agriculture. 33:1982;840-846.
27. Warriss P.D., Brown S.N. The influence of pre-slaughter fasting on carcass and liver yields in pigs. Livestock Production Science. 10:1983;273-282.
28. Wittmann W. Fasting-induced glycogen depletion in different fiber types of red and white pig muscles - Relationship and ultimate pH. Journal of Science, Food and Agriculture. 66:1994;257-266.