Click here to login by Your Ip Address
Indian Journal Of Animal Research
Publish
your articles with us
Submit Article Now

Quick Facts

Payment Options

payment portals

Click here to pay directly

The meat quality attributes and nutritional composition of three way synthetic pigs meat as influenced by age at slaughter

R. Ilavarasan and Robinson J.J. Abraham

Department of Livestock Products Technology (Meat Science), Madras Veterinary College, (TANUVAS), Chennai-600 007, India.

drila05vet@gmail.com
Page Range:
464-469
Article ID:
B-3222
Online Published:
6-05-2017
Abstract

The objective of this study was to evaluate  influence of age on the meat quality attributes and nutritional composition of three way synthetic pig (25% Large White Yorkshire x 25% Landrace x 50% Duroc).  The meat quality attributes  and nutritional composition  of two different age groups (six months and one year) were studied. The results obtained in this study indicated that the meat of young pigs had higher water holding capacity, Lightness (L*), moisture, essential amino acids, linoleic acid, linolenic acid, ecosapentaenoic acid, docosohexanoic acid, total poly unsaturated fatty acids (P<0.01), total unsaturated fatty acids, poly unsaturated/ saturated fatty acids P/S ratio (P<0.01) and lesser fibre diameter (P<0.01), myofibrillar fragmentation index (P<0.01), fat (P<0.01), total saturated fatty acids and cholesterol content (P<0.01) than adult. Based on the results  it was concluded that meat of young animals (six months) had superior meat quality than the meat of adult animals (one year). 

Keywords
Amino acids, Fatty acids, Longissimus dorsi, Meat quality attributes, Nutritional composition, Three way synthetic pig meat
References
  1. Alonso, V., Campo, M.M., Espanol, S., Roncales, P. and Beltran, J.A (2009). Effect of crossbreeding and gender on meat quality and         fatty acid composition in pork. Meat Science, 81: 209-217.
  2. AOAC (Association of Official Analytical Chemist), (1995). Official methods of Analysis, 16th Ed., Virginia, U.S.A.
  3. Aristoy, M.C. and Toldra, F (1998). Concentration of free  amino acids  and  dipeptides  in  porcine  skeletal  muscles  with different         oxidative patterns. Meat Science, 50(3): 327-332.
  4. Bender, A (1992). Meat and meat products in human nutrition in developing countries. Food and Nutrition Paper 53. Food and             Agricultural Organization of the United Nations, Rome. pp. 101.
  5. Bindu, J., Ravishankar, C.N. and Srinivasa Gopal, T.K (2007). Shelf life evaluation of a ready-to-eat black cam (Villorita cyprinoides)         product in indigenous retort pouches. Journal of Food Engineering, 78: 995-1000.
  6. Boni, I., Nurul, H. and Noryati, I (2010). Comparison  of meat  quality  characteristics  between  young  and spent quails. International         Food Research Journal, 17: 661-666.
  7. Bragagnolo,N.and Amaya, D.B.R (2002). Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of         suckling and adult pigs. Food Chemistry, 79: 255-260.
  8. Bruckner, H., Winter, R. and Godel, H (1991). Fully Automated HPLC separation of DL amino acids derivatized with OPA together         with N - isobutryl - cystine - applications to food samples. Chromatographia, 32: 383-388.
  9. Castellini, C., Mugnai,  C. and Dal  Bosco, A (2002). Effect  of  organic production  system on  broiler  carcass and meat quality. Meat Science, 60: 219-225.
  10. Davis, G.W., Dutson, T.R., Smith, G.C. and Carpenter, Z.L (1980). Fragmentation procedure for longissimus  muscle  as an  index of         cooked steak tenderness. Journal of Food Science, 45: 880-884.
  11. Dhanda, J.S., Taylor, D.G., Murray, P.J. and McCosker, J.E (1999). The influence of goat genotype on the  production of capretto and         chevon carcasses. 2. Meat quality. Meat Science, 52: 355-361.   
  12. Dorado, M., Martin Gomez, E.M., Jimenez-Colmenero, F. and Masoud, T.A (1999). Cholesterol and fat contents of Spanish commercial pork cuts. Meat Science, 51: 321-323.
  13. Enser, M., Hallett, K., Hewitt, B., Fursey, G.A.J. and Wood, J.D (1996). Fatty acid  content  and  composition of English beef, lamb and pork at retail. Meat Science, 42(4): 443-456.
  14. Folch, J., Lees, M. and Stanley, G.H.S (1957). A  simple method for the  isolation and   purification of  lipids  from animal tissues. J        ournal of Biological Chemistry, 226: 497-509.
  15. Fountoulakis,  M. and Lahm,  H.W (1998).  Hydrolysis  and  amino  acid  composition  analysis  of  protein. Journal of Chromatography,         826: 109-134.
  16. Gardner, G.E., Hopkins, D.L., Greenwood, P.L., Cake, M.A., Boyce, M.D. and Pethick, D.W (2007). Sheep genotype, age and muscle     type affect the expression of metabolic enzyme markers. Australian Journal of Experimental Agriculture,47: 1180-1189.
  17. Garnier, J., Klont, R. and Plastow, G (2003). The  potential impact of  current  animal  research on  the meat  industry and consumer         attitude towards meat. Meat Science, 63: 79-88.
  18. Girolami, A., Marsico, I., Andrea, G.D., Braghieri, A., Napolitano, F. and Cifuni, G.F (2003). Fatty acid profile, cholesterol content and    tenderness of ostrich meat as influenced by age at slaughter and muscle type. Meat Science, 64: 309-315.
  19. Gopinathan A. and Usha, A.P (2011). Comparative evaluation  of  growth and  carcass traits in  large white yorkshire,  desi and their     crossbred pigs. Indian Journal of Animal Research, 45(3): 203-206.
  20. Grau, R. and Hamm, R (1957). Biochemistry of Meat Hydration. Advances in Food Research, 10: 356.
  21. Greenfield, H. and  Southgate,  D.A.T (2003).  Food Composition  Data. Food  and Agriculture  Organization of the United Nations,         Rome.
  22. Huff, E.J. and Parrish, F.C (1993). Bovine longissimus muscle tenderness as affected by post mortem aging time, animal age and sex.         Journal of Food Science, 58(4): 713-716.
  23. Ilavarasan, R., Robinson J.J Abraham, Appa Rao, V., Pandiyan, V., Narendra Babu, R. and Wilfred Ruban, S (2015). Effect of Age on         Physico-Chemical and Nutritional Composition of Indigenous Kodiadu Goat Meat. Journal of Animal Research, 5 (3): 585-        590.
  24. Ilavarasan, R., Robinson J.J Abraham, Appa Rao, V., Pandiyan, V., Narendra Babu, R. and Wilfred Ruban, S (2015).  Effect of age and         cut on the colour of turkey, japanese quail and desi chicken meat of Tamil Nadu.  Journal of Environmental and Biosciences,         29 (2): 451-453.
  25. Ilavarasan, R., Robinson J.J Abraham, Appa Rao, V., Pandiyan, V., Narendra Babu, R. and Wilfred Ruban, S (2015).  Effect of age on         amino acid, fatty acid and  cholesterol  content of desi  chicken  (Gallus domesticus)  meat: f rom Tamil Nadu.  Journal of         Environmental and Biosciences, 29 (1): 57-59.
  26. Jeremiah, L.E. and Martin, A.H (1982). Effects of pre - rigor chilling and freezing and subcutaneous fat cover upon the histological and         shear properties of bovine longissimus dorsi muscle. Canadian Journal of Animal Science, 62: 353-361.
  27. Kandeepan, G., Anjaneyulu, A.S.R., Kondaiah, N.,  Mendiratta,   S.K. and Lakshmanan, V (2009).  Effect of  age and  gender on the processing characteristics of buffalo meat. Meat Science, 83: 10-14.
  28. Kirton, H (1988). Characteristics of goat meat, including carcass quality and methods of slaughter. In: Goat Meat Production in Asia.  Proceedings of a Workshop, Tando Jam, Pakistan. IDRC, Ottawa, Canada, 87-99p.
  29. Kouba, M., Enser, M., Whittington, F.M., Nute, G.R. and Wood, J.D (2003). Effect of a high-linolenic acid diet on lipogenic enzyme         activities, fatty acid composition, and meat quality in the growing pig. Journal of Animal Science, 81: 1967-1979.
  30. Lawrie, R.A (1985). Meat Science. 4th edn. Pergamon Press Ltd. Oxford, England.
  31. Lawrie, R.A (1991). Meat Science, 5th edn. Oxford: Pergamon Press.
  32. Lawrie, R.A (1998). Lawrie’s meat science (6th ed). Cambridge, England: Woodhead Publishing Ltd.
  33. Liu, L., Zhang, S., Li, Z., Li, N., Jin, X., Yu, Y (2009). Comparative  study  on  growing-finishing performance  and  meat quality of         different hybrid combinations in pigs. Animal Husbandry and Feed Science, 1(8-10), 4-5. 13.
  34. Marichal, A., Castro, N., Capote, J., Zamorano, M.J. and Arguello, A (2003). Effects of live weight at slaughter (6, 10 and 25 kg) on kid carcass and meat quality. Livestock Production Science, 83: 247-256.
  35. Monziols, M., Bonneau, M., Davenel, A. and Kouba, M (2007). Comparison of the content and fatty acid composition of intermuscular  and subcutaneous adipose tissue in pigs carcasses. Meat Science, 76: 54-60.
  36. Nguyen, L.Q., Nuijens, M.C.G.A., Everts, H., Salden, N. and Beynen, A.C (2003). Mathematical relationships between the intake of n-6 and n-3 polyunsaturated fatty acids and their contents in adipose tissue of growing pigs. Meat Science, 65: 1399-1406.
  37. Okeudo, N.J. and Moss, B.W (2005). Interrelationships amongst carcass and meat quality characteristics of sheep. Meat Science, 69:  1-8.
  38. Olson, D.G., Parrish, F.C. and Stromer. M.H (1976). Myofibril fragmentation and shear resistance of three bovine muscles during post-  mortem storage. Journal of Food Science, 41: 1036-1041.
  39. Owen, J.E., Norman, G.A., Philbrooks, C.A. and Jones, N.S.D (1978). Studies  on the meat  production characteristics of  Botswana goats and sheep. Part III. Carcass tissue composition and distribution. Meat Science, 2: 59-74.
  40. Palmquist, D.L. and Jenkins, T.C (2003). Challenges with fats and fatty acid methods. Journal of Animal Science, 81: 3250-3254. 
  41. Pereira, P.M.C.C. and Vicente, A.F.R.B (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93:         586-592.
  42. Quaresma, M.A.G., Alves,  S.P.,  Trigo-Rodrigues, I.,  Pereira-Silva, R.,  Santos, N., Lemos, J.P.C.,  Barreto, A.S.  and  Bessa, R.J.B         (2011). Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat. Meat Science, 89: 457-461.
  43. Ragab, M.T., Darwish, M.Y.M. and Malek, A.G.A (1966). Meat production from Egyptian buffaloes II. Journal of Animal Production,         UAR, 6: 31.
  44. Raj, St., Skiba, G., Weremko, D., Fandrejewski, H., Migda³, W., Borowiec, F. and Po³awska, E (2010). The relationship between the  chemical composition of the carcass and the fatty acid composition of  intramuscular fat and backfat of  several pig breeds         slaughtered at different weights. Meat Science, 86: 324-330.  
  45. Ramesh,J.,Gopinathan, A., Karthickeyan, S.M.K. and Balamurugan, R (2013). Effect of Poultry Whole Carcass Meal Incorporation         in Three-Way Synthetic Pig Grower Diets International Journal of Livestock Research, 3(2): 147-151
  46. Richardson, R.I. and Mead, G.C (1999). Poultry Meat Science. Poultry Science symposium Series, 25, CABI Publishing.
  47. Schinckel, A.P., Mahan, D.C., Wiseman, T.G. and Einstein, M.E (2008). Growth of protein, moisture, lipid and ash of two genetic linesof barrows and gilts from twenty to one hundred twenty five kilograms of body weight. Journal of Animal Science, 86: 460-  471.
  48. Seideman, S.C. and Crouse, J.D (1986). The effects of sex condition, genotype and diet on bovine muscle characteristics. Meat  Science, 17: 55-72.
  49. Sivakumar, P (2003). Carcass characteristics and physico-chemical properties  of Kanni adu goat meat. M.V.Sc.,  thesis submitted to         Tamil Nadu Veterinary and Animal Sciences University, Chennai-51.
  50. Sutha, M., Gawdaman, G., Robinson J.J. Abraham and Thirumurugan,  K (2015).  Influence of  age on the  carcass characteristics of         three way synthetic pigs raised under swill feed regime. Indian Journal of Animal Research, 49 (1): 114-117.
  51. Troutt, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L., Kropf, D.H. and Stroda, S (1992). Chemical, physical and sensory         characterization of ground beef containing 5 to 30 percent fat. Journal of Food Science, 57(1): 25-29.
  52. Warriss, P.D (2000). Meat science: An introductory text. Wallingford, UK: CAB International, CABI Publishing.
  53. Wood, J.D., Nute, G.R., Richardson, R.I., Whittington, F.M., Southwood, O. and Plastow, G (2004). Effects of breed, diet and muscle         on fat deposition and eating quality in pigs. Meat Science, 67: 652-667.
  54. Wybenga, D.R., Pileggi, V.J. Dirstine, P.H. and Giorgio, J.D (1970).  Direct manual  determination of  serum total cholesterol with a         single stable reagent. Clinical chemistry, 16(12): 980-984.
  55. Zobra, O. and Kurt, S (2006). Optimization of emulsion  characteristics of beef,  chicken and turkey meat  mixtures in model system  using mixture design. Meat Science, 73 (4): 611-618.
Global footprints

About Us

arcc
ARCC Journals(Since 1967)

Agricultural Research Communication Centre is a registered body established in the year 1967 by Sh. R.D Goel. The main objective of the centre is to dissminate the latest research knowledge in the field of Agriculture, Animal Science, Dairy and Food Science by publishing various journals. Read More..

Quick Links

Indian Journal fo Agricultural Research
Indian Journal of Animal Research
Legume Research
Agricultural Reviews
Agricultural Science Digest
Asian Journal Of Dairy And Food Research
Bhartiya Krishi Anusandhan Patrika

Contact Details

Agricultural Research Communication Centre 1130, Sadar, Karnal- 132001, Haryana, INDIA
punam@arccjournals.com contact@arccjournals.com
+91 92555-40308
© 2015 ARCC JOURNALS. All Rights Reserved. Powered By ARCC JOURNALS