Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows.

The objective was to evaluate the effect of feeding oxidized corn oil with or without a dietary antioxidant (AOX) on performance, tissue oxidative status, and meat quality in barrows. One hundred sixty barrows were arranged in a 2 × 2 factorial of treatments in a complete randomized block design with 8 pens per treatment and 5 pigs per pen. Diets contained 5.0 mg/kg of 1 of 2 types of corn oil (fresh or oxidized) with or without antioxidant. Final oxidized oil was produced in a heated container by continuously bubbling air heated to 95°C at a rate of 80 L/min to reach a target peroxide value of approximately 150 and 7.5 mEq/kg in the final diet. After 56 d, barrows fed diets formulated with fresh oil had increased ADG (P = 0.03) and ADFI (P = 0.04) and heavier final BW (P = 0.03) than barrows fed oxidized oil. Increased G:F (P = 0.07) was observed for barrows fed diets with AOX after 28 d of feeding but not after 56 d of feeding (P = 0.67) when compared with barrows not fed AOX. An increase (P = 0.06) in plasma thiobarbituric acid reactive substances (TBARS) values, a decrease (P = 0.03) in plasma glutathione peroxidase (GPx) enzyme activity, and a decrease (P = 0.01) in liver vitamin E concentrations were observed in barrows fed diets with oxidized oil. Dietary AOX reduced plasma protein carbonyl content regardless of oil type (P = 0.04). Barrows fed fresh oil had 4.4% heavier HCW (P = 0.01) and 0.7 percentage units increase in dressing percentage (P = 0.01) compared with barrows fed oxidized oil. Loin TBARS values from barrows fed AOX were lower (P < 0.001) after 14 and 21 d of storage in both fresh and oxidized oil groups. In summary, oxidized oil impaired growth performance and caused oxidation stress. Dietary AOX partially ameliorated the negative effects of oxidized oil in finishing pigs by reducing protein oxidation and improving shelf life.

Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.

UNLABELLED: The objective was to evaluate high-pressure processing (HPP) with varying liquid (water) temperatures on pork quality and textural properties of frankfurters. HPP pressurization liquid temperatures were 15.5 °C (HPP Low) and 29.4 °C (HPP Med). Analyses were conducted using paired boneless loins and paired boneless hams. Loins were evaluated for pH, purge loss, objective color, subjective color, firmness; and changes in color after a bloom period. Eight independent batches (2 batches each of HPP Low, paired untreated, HPP Med, and paired untreated) of frankfurters were manufactured from the outside portion of the ham and the knuckle. Both HPP treatments resulted in higher (P < 0.05) ultimate pH and less (P < 0.05) purge loss of the loin. Loin tenderness was not different among either HPP treatment temperature groups when compared to untreated controls except HPP Med chops were more tender (P = 0.02) than untreated controls. Salt-soluble protein extractability of inside ham muscles was lower (P < 0.05) for both HPP treatment levels when compared to untreated controls, but was not different between the 2 HPP treatment levels. Textural properties of frankfurters were not different for either HPP treatment group when compared to its respective untreated control for any parameter except springiness. HPP Low frankfurters had lower (P = 0.10) springiness values than untreated controls. Fracturability of HPP Med samples was lower (P = 0.12) than untreated controls. Overall, HPP caused higher ultimate pH and increased water-holding capacity, but did not affect tenderness of fresh meat or textural properties of frankfurters. PRACTICAL APPLICATION: HPP can be used on prerigor pork as means to improve fresh pork quality. Loins from HPP-treated pork sides had higher ultimate pH values and less package purge loss. Tenderness values were not affected positively or negatively by HPP treatment. The high pH and water-holding capabilities of treated samples have positive implications for further processing applications. Frankfurter textural properties suggest emulsified products can be made with pressurized pork without sacrifice to the textural profile.

Muscle gene expression associated with increased marbling in beef cattle.

The objective of this study was to identify specific bovine genes expressed within skeletal muscle that are associated with intramuscular fat deposition. Twenty-eight Angus-Simmental cross steers and heifers were harvested at the University of Illinois Meat Science Laboratory. Four pairs of animals were identified based on similar adjusted backfat thickness but differing amounts of intramuscular fat within each pair. RNA was extracted from muscle samples devoid of visible fat and microarray analysis was performed. Based on this analysis, 9 genes were selected and expression was subsequently confirmed by qPCR. Expression levels of MYH3, HOXD10, MXRA8, and CASQ2 were increased in animals with high marbling, whereas levels of NPNT, MRC1, DNER, and CYPB4 were decreased in high marbled animals. The remaining gene, ACTN2 was determined to be a false positive and was, therefore, excluded from further study. Despite the positive results of the preliminary study, associations between gene expression and intramuscular fat content did not extend to the larger population of cattle. A significant negative association existed between expression of MRC1 and marbling level (P = 0.04). Therefore, this study was unable to identify a particular skeletal muscle gene set whose expression correlated well with marbling levels in the larger population of beef cattle.

Effects of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs.

The objective of this experiment was to determine if increasing lysine in the diets of immunologically castrated (IC) male pigs would increase percentage fat free lean and carcass cutting yields when compared with physical castrates. The anti-gonadotropin-releasing factor (GnRF) immunological product (Improvest, Pfizer Animal Health) is used worldwide to immunologically castrate entire male pigs to control boar taint and take advantage of the inherent ability of the entire male to deposit more muscle, less fat, and grow more efficiently than physically castrated males. The immunization process essentially allows the pig to grow as an entire male pig for most of its life and then removes any boar odor (boar taint) before slaughter. Reported lean meat advantages may also provide economic benefits to the domestic meat industry. Approximately 1,200 male pigs [physical castrates, IC males, and entire males] were each assigned to 1 of 4 diet programs which differed in lysine content. In each case, lysine was fed in a conventional step-down program that culminated with the following concentrations in the late finishing diet: physical castrates fed low lysine (0.7%), IC fed low lysine (0.7%), IC fed low/medium lysine (0.8%), IC fed medium/high lysine (0.9%), IC fed high lysine (1.0%), and entire males fed high lysine (1.0%). At 25 wk of age (5 wk post-second injection), pigs were individually weighed and the 2 pigs (n=96) in each pen closest to the median pig BW were selected and slaughtered. The right side of each carcass was dissected into soft tissue, skin, and bone. Proximate composition was determined on the soft tissue to determine percentage fat-free lean. The left side of each carcass was weighed and initially fabricated into ham, loin, belly, and whole shoulder. Each primal piece was weighed again and further fabricated into respective subprimal cuts. Immunological castration did not change (P>0.05) shear force values or ultimate pH when compared with either physical castrates or entire males. Marbling appeared to decrease as dietary lysine was increased among IC males. As expected, IC males had a greater (P<0.05) percentage fat-free lean than physical castrates but less (P<0.05) than entire males. Immunologically castrated males fed diets with medium/high and high lysine had greater (P<0.05) lean cutting yields and carcass cutting yields than physical castrates. Lean cutting yield and carcass cutting yields appeared to increase as dietary lysine was increased among IC males. Overall, immunological castration improved carcass cutability, increased percentage fat free lean, and had no effect on pork quality when compared with physical castrates.

Comparison of varying doses and durations of ractopamine hydrochloride on late-finishing pig carcass characteristics and meat quality.

The objective was to investigate the effect of various doses and durations of ractopamine hydrochloride (RAC) on pig HCW, cutting yields, and meat quality. Late-finishing pigs (approximately 93 kg) were allotted to 12 treatments 35 d before slaughter. Treatments consisted of negative control (NEG; 13.1% CP, 0.64 TID Lys), positive control (POS; 17.8% CP, 0.94 TID Lys), and 2 RAC doses (5 and 7.4 mg/kg) with 5 different feeding durations for each dose (7, 14, 21, 28, or 35 d). Pigs on ractopamine-duration diets were fed NEG until incorporation of RAC, and then the diet was switched to POS to comply with label requirements. A subset of 240 pigs was utilized to determine the effects of RAC on carcass cutting yields. This subset was selected by taking the 5 pigs closest to the average pen weight from 4 complete replicates. Differences in response to RAC between 5 and 7.4 mg/kg were not significant. Therefore, RAC dosages were pooled, resulting in an average dose of 6.2 mg/kg, which was then compared with NEG and POS diets. Ractopamine increased (P < 0.05) HCW by 2.5 and 2.3 kg compared with the NEG and POS diets, respectively. Hot carcass weight also increased linearly (P=0.003) as RAC duration increased. Indicators of carcass leanness increased with RAC compared with NEG. Estimated carcass lean percentage increased (P=0.010) 1 percentage unit from 54.79 to 55.79%, carcass cut yield increased (P<0.001) 1.23 percentage units from 50.61 to 51.84%, and (P=0.006) boneless lean cut yield increased 1.27 percentage units from 36.71 to 37.98%. Ractopamine decreased (P=0.002) subjective marbling scores 0.49 units from the NEG value of 3.0, but RAC did not differ (P=0.203) from POS. Subjective color values and shear force aging curves for RAC were not significantly different from NEG or POS. Overall, RAC had greater responses in carcass weight and cut yield than NEG, and had minimal effects on meat quality.

The effects of high pressure processing on pork quality, palatability, and further processed products.

The objective was to evaluate high pressure processing (HPP) on postmortem metabolism and pork quality. Six pigs were randomly selected immediately after slaughter. After splitting, one side was randomly designated for HPP of 215 MPa for 15 s with water temperature at 33 °C and the other side (non-pressure treated) served as the control. Chilled sides were fabricated into loins, boneless picnic, boneless Boston butt, and ham. Samples were cut from the loin, inside portion of the ham and cushion (M. triceps brachii). Pork quality, lipid oxidation, connective tissue solubility, protein functionality, sensory analysis, and processed characteristics of restructured hams were evaluated. HPP partially inhibits postmortem metabolism, indicated by lower muscle lactate levels and higher ultimate pH values. Cook and drip loss were both reduced in HPP treated muscles compared to controls. HPP treated sides were more tender than controls. Collagen content was not different between HPP and control groups.

The myostatin null mutation and clenbuterol administration elicit additive effects in mice.

In mice, the myostatin (Mstn) null mutation and treatment with clenbuterol both increase muscle growth and decrease fat mass. Our objective was to determine whether mechanistic overlap exists by administering clenbuterol to Mstn null mice. Male Mstn null and wild-type mice of similar genetic backgrounds received either 0 (control) or 20 p.p.m. clenbuterol in tap water free choice for 14 days. Several traits were measured to estimate muscle and fat growth. The Mstn null mutation resulted in increased body and empty carcass weight, increased muscle weights and decreased fat pad weights. Fat content was reduced and protein content was increased in the empty carcasses of Mstn null mice. Similarly, treatment with clenbuterol resulted in increased body and empty carcass weight, increased muscle weights and reduced fat pad weights. Fat content of empty carcasses and viscera was reduced and protein content of empty carcasses was increased with clenbuterol treatment. A significant interaction of genotype and clenbuterol treatment would indicate an altered responsiveness of Mstn null mice to clenbuterol. However, only the weight of gastrocnemius muscles exhibited a significant (P = 0.01) interaction of genotype and clenbuterol treatment, indicating that Mstn null mice were less responsive to clenbuterol compared with wild-type mice. Thus, for all other traits, the impact of Mstn null mutation and clenbuterol treatment was completely additive. These data suggest that disruption of Mstn function does not alter the response of mice to ß-adrenergic agonists.

Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness.

The objective of this study was to evaluate seven muscles from cow forequarters, which were selected based on backfat thickness; an indicator of supplemental feed before slaughter: Moderate cover (Moderate ⩾ 0.76cm) and Thin cover (Thin ⩽ 0.51cm). In addition, enhancement with a brine solution containing either Sodium Chloride or Sodium Citrate was evaluated for differences in shelf-life and meat quality. Moderate carcasses had increased carcass weight, increased fat cover and a lower yield for some of the muscles compared to Thin. However, there were minimal differences for palatability and shelf-life compared to Thin. Trained panelists detected minimal differences between Citrate and Chloride for palatability. Citrate resulted in visually darker steaks, but less discoloration during the display period. Results indicate that while selection of cow carcasses based upon backfat thickness results in minimal quality differences; compared to enhancement with Chloride, Citrate minimally impacts palatability and will extend product shelf-life by reducing discoloration.