Antibiotic resistance genes and identification of staphylococci collected from the production chain of swine meat commodities

Posted in: Meat Quality by admin on January 1, 2008 | No Comments

The aim of this study was to evaluate the occurrence of staphylococci resistant to various antimicrobial agents in the entire production chain of swine meat commodities, from animal farming to final foods. Resistant staphylococcal isolates were collected and examined for the presence of 11 AR genes by means of specific PCRs; species identification and genetic correlation among the isolates were determined, as well. It was concluded that this investigation provided evidences of the wide occurrence of AR genes in resistant staphylococci derived from various steps of the production chain of swine meat commodities. It emerged that both coagulase-positive and -negative resistant staphylococci carry a number of AR genes demonstrating the spread of multidrug resistance in bacteria of food origin too, and the importance of resistance surveillance in the food production environment.

Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display

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This study used 216 crossbred pigs to test the effect of ractopamine (RAC) and dietary fat sources on the performance of finishing pigs, pork quality characteristics, and quality of LM chops during a 5 day simulated retail display. It was concluded that neither RAC nor fat source altered LM cooking losses and shear force values. Feeding 10 mg/kg of RAC will improve rate and efficiency of gain, carcass composition, and LM quailty. It was also concluded that performance and carcass composition, as well as quality during the 5 days of retail display, were similar when pigs were fed either diet. (Beef tallow or Soybean oil)

Birth Weight of Litters as a Source of Variation in Postnatal Growth, and Carcass and Meat Quality

Posted in: Meat Quality by admin on January 1, 2007 | No Comments

Both birth weight of the individual piglet and the intra-litter variations of birth weight are of considerable economic interest for pork production. Not only the survival rate within the first week after birth, but also postnatal growth (preweaning, nursery and grow-finish period) is impaired in low compared with high birth weight pigs (Quiniou et al., 2002). Over the last decade, sows have been selected that have the ability to give birth to a higher number of piglets. This has led to an increased within-litter variation in piglet birth, as well as an overall decrease in birth weight. This paper will focus on: 1) the consequences of impaired prenatal growth on myogenesis (prenatal skeletal muscle development) and 2) the impact of differences in birth weight on postnatal development, carcass characteristics, and meat quality traits. In the pig, myogenesis has two stages and involves determination, migration, proliferation, differentiation, and fusion of myoblasts to form myotubes (primary myofibers). In the second stage over 20 secondary myofibers appear around each primary myotube using them as a scaffold. The total number of myofibers formed is lower at birth in smaller compared to larger fetuses. The survival rate as well as the postnatal growth performance, carcass characteristics and meat quality can be compromised by low birth weight, because myofiber number and size are related with these traits. The results from a recent feeding trial suggest that in low birth weight pigs, ad libitum feed access favored adipose tissue accretion, resulting in fatter carcasses at market weight. Thus, it seems unlikely that postnatal feeding strategies are effective in overcoming the demonstrated effects of low birth weight. Maternal feeding during gestation has also not been shown to be very effective in improving fetal growth. Genetic selection for litter homogeneity seems to be the only suitable tool for improving fetal muscle growth and ultimately pork quality.

Chemometric utilities to achieve robustness in liquid NIRS calibrations: Application to pig fat analysis

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Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality

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Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing–finishing swine

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What Producers can do to Improve Meat Quality: the Genetic Approach

Posted in: Meat Quality, Pork Insight Articles by admin on April 5, 2006 | No Comments

Genetics have allowed producers to improve their breeding stock, but carcass characteristics are still hard to select for. If genetics were used to create specific characteristics for a grid, the results would likely lag behind a changing grid. Rather producers need to have a flexible genetic line that can have carcass characteristics altered through feeding and management. Previous success with selection for carcass characteristics includes the selection for decreased backfat. The result was a decrease in overall body fat allowing leaner products and higher weights to be achieved, which increases feed efficiency and improves carcass value. The future for selection for carcass characteristics will likely include improving product quality. Quality differs between person and country, but features like colour, tenderness, marbling, and flavour could be altered. Likely the way to do so will be through the terminal sire line, as maternal lines have a significant investment in them towards hybrid vigor and fertility. Measuring visual components, pH, and water holding capacity requires additional labour and wastage, although molecular genetics may be able to help through marker assisted selection (MAS). Using MAS and EBVs terminal sire lines can be selected to improve product quality.

A Practical Look at Nutritional Attempts to Improve Pork Quality

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Genetics and handling around slaughter contribute to meat quality, and nutrition does as well to a lesser extent. Great nutrition will not be able to overcome poor genetics or handling, and nutritional research on meat quality is variable likely due to the other two factors. Meat quality is subjective can be assessed by various measures, but carcass characteristics are typically used. Leanness and fat characteristics, such as firmness, type and colour, are often used to evaluate carcass characteristics. Feed withdrawal up to 24 hours before slaughter can reduce risk of meat contamination during processing, and improve meat colour and pH. Adding vitamin E to diets can result in darker, more stable colour and reduce drip loss and fat oxidation, but requires high concentrations to do so. Vitamin D does not affect tenderness or subjective colour. Vitamin C may be able to improve meat colour and drip loss, but increases fat oxidation. Magnesium, iron, and manganese supplementation have all shown variable results. Niacin studies are limited, but it may be able to improve colour, pH, and drip loss. Creatine also has shown variable results. Ractopamine increases carcass leanness, and carnitine could enhance protein deposition and increase meat quality when used along with ractopamine.

Hitting the Target on Your Grid

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Market weights for a facility will depend on the genetics, the feeding program, and the packer’s requirements. The packer will generally have a range of acceptable weight, but pay more for a smaller core range. Backfat and lean mass can also impact the price the packer will pay for a hog. The price the packer pays is determined by a settlement sheet, which takes into account weight and carcass characteristics. Weighing pigs is time-consuming, but can result in more profit from the packer. Auto-sorters can reduce time and labour needed to sort out ideal market size pigs. However, pigs need to be accustomed to it and stress should be reduced for the pigs by providing space, feed, water, and reducing time spent waiting.

Quantification of muscle, subcutaneous fat and intermuscular fat in pig carcasses and cuts by magnetic resonance imaging

Posted in: Meat Quality by admin on January 1, 2006 | No Comments