Microsatellite mapping of quantitative trait loci affecting meat quality, stress hormones and production traits in Duroc × Large White F2 pigs.

An F2 cross between Duroc and Large White pigs was carried out in order to detect quantitative trait loci (QTL) for 11 meat quality traits (L*, a* and b* Minolta coordinates and water-holding capacity (WHC) of two ham muscles, ultimate pH of two ham and one loin muscles), 13 production traits (birth weight, average daily gain during post-weaning and fattening periods, carcass fat depths at three locations, estimated lean meat content, carcass length and weights of five carcass cuts) and three stress hormone-level traits (cortisol, adrenaline and noradrenaline). Animals from the three generations of the experimental design (including 456 F2 pigs) were genotyped for 91 microsatellite markers covering all the autosomes. A total of 56 QTL were detected: 49 reached the chromosome-wide level (suggestive QTL with a maximal probability of 0.05) and seven were significant at the genome-wide level (with a probability varying from 6 × 10(-4) to 3 × 10(-3)). Twenty suggestive QTL were identified for ultimate pH, colour measurements and WHC on chromosome (SSC) 5, 6, 7, 8, 9, 11, 13, 14, 15 and 17. For production traits, 33 QTL were detected on all autosomes except SSC6, 8 and 9. Seven of these QTL, located on SSC2, 3, 10, 13, 16 and 17, exceeded the genome-wide significance threshold. Finally, three QTL were identified for levels of stress hormones: a QTL for cortisol level on SSC7 in the cortisol-binding globulin gene region, a QTL for adrenaline level on SSC10 and a QTL for noradrenaline level on SSC13. Among all the detected QTL, seven are described for the first time: a QTL for ultimate pH measurement on SSC5, two QTL affecting birth weight on SSC2 and 10, two QTL for growth rate on SSC15 (during fattening) and 17 (during post-weaning) and two QTL affecting the adrenaline and noradrenaline levels. For each QTL, only one to five of the six F1 sires were found to be heterozygous. It means that all QTL are segregating in at least one of the founder populations used in this study. These results suggest that both meat quality and production traits can be improved in purebred Duroc and Large White pigs through marker-assisted selection. It is of particular interest for meat quality traits, which are difficult to include in classical selection programmes.

Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols.

Thirty pigs were allotted into four groups according to the fattening diet ("Montanera", diet= acorns and pasture; and "Pienso", diet=concentrated diet) and genotype (Iberian and Iberian×Duroc pigs). Lipid, fatty acid and triacylglycerol compositions,were measured in Biceps femoris muscle. Fattening diet largely affected muscle lipid composition. Total intramuscular lipid and triacylglycerol contents were higher in Montanera pigs than in Pienso pigs (8.0-8.1% vs 6.0-6.8% and 7.4-7.3% vs 6.2-5.4%, respectively). In Montanera pigs, triacylglycerols contained more oleic acid (54.7-56.8% vs 53.5-53.8% and less stearic and palmitic acids (8.8-8.4% vs 9.4-10.2% and 22.2-23.3 vs 23.7-24.4% respectively) and accordingly less PSO and more POL, POO and OOO(†) triacylglycerols compared to Pienso pigs (13.1-13.6% vs 16.2-19.2%, 4.4-3.5% vs 3.0-2.7%, 53.1% vs 51.3-51.9% and 10.1-12.3% vs 8.3-8.6%, respectively). Genotype had no effect on lipid and triacylglycerol contents of muscles and showed only a slight effect on fatty acid and triacylglycerol compositions.

Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.

In contrast to many foods, very little is known about the aroma of fresh oysters. This study deals with the relationship between extracted volatiles of oysters and their olfactory properties. Nearly 50 volatiles were identified: most of them were principally related to fatty acid oxidation (86%) and particularly to n-3 polyunstaturated fatty acid oxidation (66%). Only one volatile arose from amino acid degradation. Panelists detected 42 odors by sniffing. Among them, only 12 odors were definitely attributed to identified volatile. These odors were green/sulfur/crustacean, mushroom/citrus, and marine/cucumber notes and were attributed to dimethyl sulfide, 1-penten-3-one, hexanal, (2,4)-E,E-heptadienal, 1-octen-3-one, 1-octen-3-ol, 6-methyl-5-hepten-3-one, octanal, (E,Z)-2,6-nonadienal, (E)-2-octenal, and decanal, respectively.

Carcase characteristics of a heavy Japanese quail line under introgression with the roux gene.

1. The roux plumage sex-linked recessive gene may be used for early sexing of Japanese quail in crossbreeding production systems with wild-type and roux lines. However, associated effects of the gene on carcase and meat composition need to be assessed. 2. Quail carcases from pure Line K males and females (100% K), a heavy meat line which was used as the recipient line for the introgression of the roux gene, and from same-age roux or wild-type females from the second generation of introgression (75% K) were dissected. The effects of sex, line and plumage colour on carcase components and on protein and lipid contents of various tissues were estimated. 3. Expected sex differences in carcase weights were obtained, with marginally higher values for females. However, weights of parts and carcase yield (ratio of empty carcase weight without head, neck and feet over live body weight) were similar for both sexes in pure Line K which had a 68% carcase yield. Lipid contents in leg meat were higher in males (3.1%) than in females (2.7%). 4. The roux gene did not seem to have any major impact on carcase parts or composition. However, in roux birds, leg skin was marginally higher in lipids and pectoralis major lower in proteins than in wild-type ones.

Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit.

The relation between lipolysis and the metabolic fibre type was investigated during refrigerated storage of rabbit muscles. Free fatty acid, monoacylglycerol and diacylglycerol contents and free fatty acid composition were compared in five muscles immediately after slaughter and after a 7-day-storage at 4°C. The results showed that. (1) The amount of free fatty acids sharply increased during the refrigerated storage (from 2-10 to 11-32 mg/100 g of muscle), especially that of long chain polyunsaturated fatty acids (from less than 0.1 to 1.4-3.3 mg/100 g of muscle). (2) The glycolytic muscles contained 1.5 times less free fatty acids than the oxidative ones. However, the rates of phospholipid and triacylglycerol hydrolysis were not related to the metabolic type of the fibres. (3) The contribution of phospholipids to free fatty acid fraction was twice that of triacylglycerols in the glycolytic muscles whereas it was similar or lower to that of triacylglycerols in the oxidative muscles.

Quality of pig adipose tissue: relationship between solid fat content and lipid composition.

The dependence of solid fat content at 20°C of adipose tissues on their fatty acid and triacylglycerol compositions was studied on lipids extracted from tissues from 166 pigs. The solid fat content (SFC20) was 20% on average but varied widely (9-35%). The SFC20 variability was closely related to the proportions of disaturated triacylglycerols and more specifically to palmitoyl-stearoyl-oleoyl-glycerol (R(2)=0.92). The SFC20 variability was also related to the proportions of the saturated fatty acids, palmitic and stearic acids (R(2)=0.94). The part of the variance of SFC20 explained by the proportion of polyunsaturated fatty acids was lower (R(2)=0.48). The iodine value showed a high correlation with SFC20 (R(2)=0.81) but carcass lean content was a poor indicator of the solid fat content of adipose tissues (R(2)=0.06).

Volatile compounds of commercial Milano salami.

The relationship between extracted volatiles of Milano salami, one of the main dry-cured sausages produced in Italy, and their olfactory properties was studied. Volatile compounds were extracted by a purge-and-trap method, quantified using a flame ionisation detector and identified by mass spectrometry. Olfactory analysis was performed by sniffing the gas chromatographic effluent. Nearly 80 compounds were identified and quantified: most came from spices (60.5%), 18.9% from lipid oxidation, 11.8% from amino acid catabolism and 4.9% from fermentation processes. Panellists detected 19 odours by sniffing. These odours were associated with spices, lipid oxidation or fermentation and were in agreement with the contributions of each reaction to the overall aroma of the product.

Secreted and intracellular phospholipases A2 inhibition by 1-decyl 2-octyl-glycerophosphocholine in rat peritoneal macrophages.

Compounds able to inhibit phospholipases A2 can be considered as potential anti-inflammatory drugs. In this respect, the inhibitory effect of the phospholipid analogue 1-decyl 2-octyl-rac-glycero-3-phosphocholine (decyloctyl-GPC) added to the culture medium of rat peritoneal macrophages stimulated with ionophore A23187 was determined. (a) The substrate of phospholipase A2 1-octadecanoyl 2-[14C]eicosatetraenoyl-sn-glycero-3-phosphocholine ([14C]20:4-GPC) was added to the culture medium. In macrophages + extracellular fluids, its hydrolysis at the 2-position, produced [14C]non-phosphorous lipids which reached 12% of the dose at 0.14 microM, 73% at 0.9 and > 90% at 1.6 microM; in experiments where macrophages and extracellular fluids were analyzed separately, decyloctyl-GPC initially added at 4 microM, significantly inhibited the release of [14C]fatty acids and the eicosanoid synthesis, demonstrating its ability to inhibit secreted and/or intracellular phospholipases A2. (b) Extracellular fluids were separated from the macrophages and incubated with [14C]20:4-GPC: 48% of the dose was hydrolyzed by extracellular fluid-associated secreted phospholipase A2 and decyloctyl-GPC at 3 microM, reduced this hydrolysis by 50%. (c) [3H]arachidonic acid ([3H]20:4) was added to the culture medium and was esterified in the macrophage membrane phospholipids. Activation of intracellular phospholipase A2 induced the release of [3H] fatty acids and eicosanoid synthesis. These releases were inhibited by 50% with decyloctyl-GPC added at 4 microM. (d) [3H]20:4 and [14C]20:4-GPC were added to the culture medium of the macrophages. [3H] and [14C] fatty acids and eicosanoids were released in macrophages or extracellular fluids. They were significantly reduced by the phospholipid analogue added at 4 microM. It is concluded that secreted and intracellular phospholipases A2 were both inhibited by decyloctyl-GPC which extensively reduced the 20:4 release from exogenous and membrane phospholipids and therefore eicosanoid synthesis.

Effects of substituting a concentrated diet for chestnuts on the lipid traits of muscle and adipose tissues in corsican and corsican × large white pigs reared in a sylvo-pastoral system in corsica.

In the sylvo-pastoral extensive system in Corsica, pigs are fattened with chestnuts. The decrease in chestnut resource forces the farmers to use more and more concentrated diets for feeding the pigs but so far they have disregarded the consequences of this on meat quality. The aim of the present study was to evaluate the effects of substituting a concentrated diet for chestnuts during the fattening period on the lipid composition of adipose and muscle tissues of ham in Corsican and Corsican × Large-White pigs. The results showed that the Corsican × Large-White pigs had heavier carcasses (125kg versus 106kg) and hams (12·5kg versus 10·2kg) but the genotype affected neither the carcass fatness nor the lipid composition of the adipose and muscle tissues. In addition, compared to chestnuts, the concentrated diet used did not affect live-weight, carcass and ham weights, or the carcass fatness of the pigs at slaughter. However, pigs fattened with a concentrated diet had adipose tissue lipids, intramuscular triglycerides and phospholipids with a lower proportion of polyunsaturated fatty acids (8·1% versus 6·2%, 5·8% versus 4·5%, and 47·7% versus 37·1%, respectively).

Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibre.

The fatty acid composition of individual phospholipid classes as related to metabolic type of fibre in the rabbit was studied. The fatty acid composition of the individual phospholipid classes of five muscles were compared: two glycolytic ones (Longissimus lumborum and Psoas major), two oxidative ones (Soleus and Semimembranosus propriosus,) and an intermediate one (Gastrocnemius laterale). It was shown that except for phosphatidyl inositol (PI), the fatty acid compositions of the main phospholipid classes were strongly related to the metabolic type of the fibres; phosphatidyl ethanolamine (PE) of oxidative muscles contains less 18:2 n-6 and more 18:0 and long chain PUFA of the n-6 and n-3 series than that of glycolytic ones; phosphatidyl choline (PC) of oxidative muscles contains more 18:0 and less 16:0 and 18:2 n-6 than that of glycolytic ones; cardiolipin of the oxidative muscles contains less 18:2 n-6 than those of the glycolytic ones. These differences in fatty acid composition of PE, PC and cardiolipin explain a large part of the differences in fatty acid compositions of the total phospholipids of glycolytic and oxidative muscles.

High rate of intestinal absorption of the phospholipid anlaogue 1-dodecyl 2-[1-14C] octanamido-sn-2-deoxy-glycero-3-phosphocholine in the rat.

The phospholipid analogue with two short fatty chains, 1-dodecyl-2-[1-14C] octanamido-sn-2-deoxy-glycero-3-phosphocholine ([14C] phospholipid analogue), with a non-hydrolyzable bond at position 2 of the glycerol, is an inhibitor of phospholipase A2. It was obtained after chemical synthesis and 0.5 micromol was solubilized in Na+ taurocholate with an equimolar amount of 1-octadecanoyl 2-[3H]eicosatetraenoyl-sn- glycero-3-phosphocholine which is the current substrate of phospholipases A2. Both molecules were introduced into the duodenum of rats in order to follow their captations by intestinal mucosa cells for 30, 60 or 90 min. The [14C] phospholipid analogue was poorly split by phospholipases A2 (pancreatic juice and intracellular enzymes). It disappeared from the intestinal contents (87% of the dose gone in 90 min) as rapidly as the tritiated lecithin (81%) but this was later split by the phospholipases at a higher rate.

Uptake of the phospholipase A2 inhibitor 1-dodecyl 2-[1-14C] octanamido-sn-2-deoxy glycero-3-phosphocholine by peritoneal macrophages.

The [14C] phospholipid analogue 1-dodecyl-2-[1-14C] octanamido-sn-2-deoxy glycero-3-phosphocholine was synthetized. With 2 short fatty chains linked by alkyl and amido bonds to positions 1 and 2 of the glycerophosphate backbone, it was an inhibitor of phospholipase A2 in ionophore A23187-stimulated macrophages. Its uptake by rat peritoneal macrophages and its resistance towards phospholipases A2 were determined at nanomolar or micromolar concentrations in the culture medium. A control substrate for phospholipases A2 activity was established with the lecithin 1-octadecanoyl 2-[3H] eicosatetraenoyl-sn-glycero-3-phosphocholine ([3H] 20:4-GPC), a source of [3H] arachidonic acid after cleavage at position 2. Non-stimulated- or ionophore A23187-stimulated macrophages incorporated extensively the [14C] phospholipid analogue added at 30-4000 nM. At 4000 nM which induced 50% inhibition of the phospholipase, 40% of the dose was found associated with the [14C] phospholipids of 2 x 10(6) stimulated macrophages after 120 min incubation, while only low amounts of [14C] non-phosphorous lipids were detected. It is concluded that the [14C] phospholipid analogue was readily taken up by the macrophages with limited hydrolysis.

Quail egg yolk: a novel cryoprotectant for the freeze preservation of Poitou jackass sperm.

For many years, attempts have been made to establish a sperm bank for the Poitou jackass population which is threatened with extinction. Unfortunately, no cryopreservation technique has ever been described for spermatozoa of this species. In an attempt to find a suitable technique, we studied the relative effectiveness of chicken egg yolk and quail egg yolk in preserving the motility and characteristics of movement of Poitou jackass spermatozoa during the freezing-thawing process. Semen was diluted to 60 x 10(6) sperm/ml in a preservation medium containing 4% (v/v) glycerol with 0, 2, 5, 10, 15, or 20% (v/v) of chicken or quail egg yolk. The chemical composition of these two eggs was compared. Effects were assessed using an automated analyzer which measured curvilinear velocity (VCL), straight line velocity (VSL), and the velocity of the average path. Linearity was defined as VSL/VCL x 100. The amplitude of the lateral head displacement was also measured. It was found that after the freeze-thaw process, quail egg yolk improved the percentages of motile and progressively undulating spermatozoa and the movement characteristics compared with chicken egg yolk. The optimal concentration of quail egg yolk was 10%. The general composition of the two types of egg yolk were similar, but quail egg yolk contained significantly more phosphatidylcholine, less phosphatidylethanolamine, and a smaller ratio of polyunsaturated to saturated fatty acids than chicken egg yolk. The improvement of motility for frozen-thawed Poitou jackass spermatozoa using frozen-thawed quail egg yolk compared to chicken egg yolk may be due to the differences in composition of the two yolks.

Dissociate arachidonic acid release from eicosanoid synthesis in rat peritoneal macrophages is possible using concomitantly eicosapentanoic acid as a phospholipid analogue.

Activated macrophages exposed to the association of eicosapentanoic acid 20:5 n-3 and a synthetic non hydrolysable phospholipid analogue maintained a discrete synthesis of active eicosanoids. 20:4 n-6 split from the internalized 20:4-GPC was accumulated in cells and extracellular fluids. This combination thus represents a novel approach to reduce the 20:4 n-6 cascade.

Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles.

The purpose of this study was to specify the intramuscular lipid characteristics which are related to the metabolic type of muscles. Two glycolytic muscles (Longissimus lumborum and Psoas major), two oxidative ones (Soleus and Semimembranosus propriosus) and an intermediate one (Gastrocnemius laterale) were dissected from rabbit carcasses. The results showed that:

Divergent selection for residual food intake in Rhode Island red egg-laying lines: gross carcase composition, carcase adiposity and lipid contents of tissues.

1. A sample of 48 hens and cockerels from generation 17 of a divergent selection experiment on residual food intake was examined to determine whether the large food intake differences between those lines were associated with differences of body composition. 2. Adiposity and lipid contents of various parts of the carcase were higher in the low residual food intake line than in the high residual food intake line, both in males and females, with the cockerels of the high residual food intake line markedly lean. 3. On an equal weight basis obtained by linear correction for body weight differences, males had heavier thigh, drumstick and bones, but less adipose tissue and smaller amounts of lipids in the liver, meat, skin and abdominal adipose tissue than females.

Relations between compositional traits and sensory qualities of French dry-cured ham.

The left hams of 20 pig carcasses were processed by dry-curing for either 179 (n = 10) or 273 days (n = 10). The Biceps femoris was taken at the end of the processing and submitted to chemical and sensory analyses. The following chemical traits were determined: pH, moisture, salt content, fatty acid content and composition of lipid classes (triglycerides, phospholipids, free fatty acids), nitrogen fractions (soluble and insoluble protein, non-protein nitrogen, free amino acids) and volatile compounds. Sensory analysis was performed by a panel of 12 trained members, who scored texture traits (firmness, dryness, fibrousness, mellowness), taste (salty, acid), intensity of aromas (typical of dry ham, fresh meat, fat, cured meat, rancid, metal), persistence of dry ham aroma, persistence of taste after deglutition, persistence of astringency, persistence of metallic taste. The sensory qualities of dry-cured ham showed noticeable changes between days 179 and 273. Firmness, dryness and intensities of aromas typical of dry-cured ham and cured meat were enhanced with time. Neither pH, moisture nor salt content played a noticeable role in determining the sensory quality of dry-cured ham. Among the volatile compounds, the levels of several ketones and 1-butanol were significantly correlated with the aromas of dry ham and cured meat, while rancid aroma was related to aldehydes, ethylacetate, 2,3-pentanedione and nonane. Therefore, the aromas of dry ham and cured meat appeared to be determined mainly by the products of lipid oxidation. However, they were related also to unidentified volatile compounds, whose identification would be of particular interest.

Time-related changes in intramuscular lipids of French dry-cured ham.

The aim of this study was to investigate the changes in intramuscular lipids during the processing of French dry-cured hams. In the fresh biceps femoris muscle, the lipid content was on average, 105 mg/g DM with a large individual variation. Glycerides accounted for about 75% of total lipids. During processing for 273 days, phospholipid content decreased markedly whereas free fatty acid content rose from 1·9 mg/g DM to 9·4 mg/g DM. Little change affected the fatty acid composition of both glycerides and phospholipids during processing. After a decrease in the proportion of polyunsaturated fatty acids during the first 2 months, free fatty acid composition remained stable. The results suggest that lipid alteration during dry-curing of hams is due to lipolysis and that lipid oxidation is limited.

Analysis of lipid composition of sarcoplasmic reticulum membranes from normal and malignant hyperthermic pig skeletal muscle.

In search of a general membrane defect hypothesis for malignant hyperthermia syndrome, we analysed the lipid profiles of heavy sarcoplasmic reticulum membranes isolated from normal and malignant hyperthermia longissimus dorsi pig muscle. Malignant hyperthermia susceptibility was assessed by halothane challenge of pigs. Sarcoplasmic reticulum membranes from malignant hyperthermia susceptible pigs differed significantly from control ones in the cholesterol content and phosphatidylethanolamine/phosphatidylcholine ratio; both were higher in former membranes. These latter lipid modifications were in agreement with the significant increase of their bulk lipid viscosity, as evidenced by an increase of diphenyl hexatriene fluorescence anisotropy. The increased level of phosphatidylethanolamine associated with the decreased content of phosphatidylcholine in malignant hyperthermic membranes was shown to be a potential consequence of depressed activities of both phospholipid N-methyltransferase I and II activities. Finally, the distribution of fatty acids in these particular phospholipids showed no change in phosphatidylcholine molecules, whereas the percentage of arachidonate and stearate in the phosphatidylethanolamine species were respectively higher and lower in malignant hyperthermic membranes. These differences in major phospholipids content and the enrichment of a metabolically important fatty acyl chains in malignant hyperthermia sarcoplasmic reticulum membranes strongly suggest that the lipid metabolism may contribute to the molecular mechanism of malignant hyperthermia syndrome.

Lipid composition of adipose tissue and muscle in pigs with an increasing proportion of Meishan genes.

The purpose of this study was to estimate the effect of the proportion of Meishan (MS) genes upon the lipid composition of longissimus dorsi and trapezius muscles and perirenal and s.c. dorsal adipose tissues. Five groups of 11-15 pigs with 0, 12·5, 25, 37·5 and 50% MS genes were made up from a large herd of crossbred animals (0-100% MS dams × Piétrain sires). Results showed that: (1) the i.m. lipid content was higher in 1 2 MS than in controls and 1 4 MS pigs. Differences in the fatty acid composition of i.m. lipids, as related to genotype, depended more particularly on muscle fatness as the fatty acid compositions of triglycerides and phospholipids were little affected by the genotype. (2) The weight of perirenal and s.c. dorsal adipose tissues increased with the proportion of MS genes. Differences in the chemical composition of the adipose tissues were not related to the proportion of MS genes. The fatty acid composition was little affected by the genotype. Although the levels of polyunsaturated fatty acids decreased with increasing proportion of MS genes, these small variations had no marked influence on adipose tissue quality.