Quality of meat and fat in pigs as affected by genetics and nutrition: Proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition

250 Pages·2000·1.53 MB·English

by  Caspar Wenk

Quality of meat and fat
in pigs as affected by
genetics and nutrition

EAAP publication No.100,2000
Zurich,Switzerland
25 August 1999
Quality of meat and fat in pigs as affected by
genetics and nutrition
The EAAP series is published under the direction of Dr. P. Rafai
EAAP - European Association for Animal Production
ETH Zürich - Eidgenössische Technische Hochschule Zürich
HERMANN HERZER STIFTUNG FONDATION HERMANN HERZER
Hermann Herzer Foundation

The European Association for Animal Production wishes to express its appreciation to the
Ministero per le Politiche Agricoleand the Associazione Italiana Allevatorifor their valuable
support of its activities
Quality of meat and fat
in pigs as affected by
genetics and nutrition
Proceedings of the joint session of the
EAAP commissions on pig production,
animal genetics and animal nutrition
EAAP Publication No. 100
Zurich, Switzerland
25 August 1999
Editors:
Caspar Wenk, José A. Fernández and Monique Dupuis

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Subject headings:
Pig The individual contributions in this
Pork quality publication and any liabilities arising from
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authors.
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Content

Foreword..................................................................................................................................................5
Meat consumption and meat quality - How important is it?....................................................................7
C. Wenk
What is pork quality?.............................................................................................................................15
H. J. Andersen
Influence of genetics on pork quality.....................................................................................................27
A.G. de Vries, L. Faucitano, A. Sosnicki & G.S. Plastow
Genetic parameters of meat quality traits recorded on Large White and French
Landrace station-tested pigs in France...................................................................................................37
T. Tribout & J.P. Bidanel
Dissection of genetic background underlying meat quality traits in swine............................................43
J. Szyda, E. Grindflek, Z. Liu & S. Lien
Skeletal muscle fibres as factors for pork quality..................................................................................47
A. H. Karlsson, R. E. Klont & X. Fernandez
Selection progress of intramuscular fat in Swiss pig production...........................................................69
D. Schwörer, A. Hofer, D. Lorenz & A. Rebsamen
Nutritional and genetic influences on meat and fat quality in pigs........................................................73
K. Nürnberg, G. Kuhn, U. Küchenmeister & K. Ender
Food waste products in diets for growing-finishing pigs.......................................................................81
N. P. Kjos & M. Øverland
Conservation and development of the Bísaro pig. Characterisation and zootechnical
evaluation of the breed for production and genetic management...........................................................85
J. Santos e Silva, J. Ferreira-Cardoso, A. Bernardo & J. S. Pires da Costa
Meat consumption and cancer risk.........................................................................................................93
M. Zimmermann
Who eats meat: factors effecting pork consumption in Europe and the United States.........................101
W. Jamison
Breed effect on meat quality of Belgian Landrace, Duroc and their reciprocal crossbred pigs...........111
G. Michalska, J. Nowachowicz, B. Rak & W. Kapelanski
Genetic and energy effects on pig meat quality...................................................................................115
Z. Gajic & V. Isakov
Genetic parameters for fattening traits in the Belgian Piétrain population..........................................119
D. Geysen, S. Janssens & W. Vandepitte

Genetic parameters for colour traits and pH and correlations to production traits...............................123
S. Andersen & B. Pedersen
Halothane gene effect on carcass and meat quality by use of Duroc x Piétrain Boars.........................129
H. Busk, A. Karlsson & S.H. Hertel
In vivo and post mortem changes of muscle phosphorus metabolites in pigs of different Malignant
Hyperthermia Genotype.......................................................................................................................135
M. Henning, U. Baulain, G. Kohn & R. Lahucky
Interactive effects of the HAL and RN major genes on carcass quality traits in pigs:
preliminary results................................................................................................................................139
P. Le Roy, C. Moreno, J.M. Elsen, J.C. Caritez, Y. Billon, H. Lagant, A. Talmant,
P. Vernin, Y. Amigues, P. Sellier & G. Monin
Meat quantity to meat quality relationships when the RYR1 gene effect is eliminated.......................143
J. Kortz, W. Kapelanski, S. Grajewska, J. Kuryl, M. Bocian & A. Rybarczyk
Correlations between growth rate, slaughter yield and meat quality traits after the
elimination of the RYR1 gene effect....................................................................................................147
W. Kapelanski, J. Kortz, J. Kuryl, T. Karamucki & M. Bocian
3
Effect of the RYR 1 gene on meat quality in pigs of Large White, Landrace and Czech
Meat Pig breeds....................................................................................................................................151
R. Bečková & P. David
Development of a highly accurate DNA-test for the RN gene in the pig.............................................157
C. Looft, D. Milan, J.T. Jeon, S. Paul, C. Rogel-Gaillard, V. Rey, A. Tornsten,
N. Reinsch, M. Yerle, V. Amarger, A. Robic, E. Kalm, P. Chardon & L. Andersson
Performances of the Piétrain ReHal, the new stress negative Piétrain line..........................................161
P. L. Leroy & V. Verleyen
Effect of the RN- gene on the growth rate carcass and meat quality in crossbreeding of
Large White sows with P-76 boars.......................................................................................................165
M. Koćwin-Podsiadła, W. Przybylski, E. Krzęcio, A. Zybert &, S. Kaczorek
Breed and slaughter weight effects on meat quality traits in hal- pig populations...............................171
X. Puigvert, J. Tibau, J. Soler, M. Gispert & A. Diestre
Genotypic and allelic frequencies of the RYRI locus in the Manchado de Jabugo pig breed.............175
A.M. Ramos, J.V. Delgado, T. Rangel-Figueiredo, C. Barba, J. Matos & M. Cumbreras
Intramuscular fat content in some native German pig breeds..............................................................181
U. Baulain, P. Köhler, E. Kallweit & W. Brade
Fatty acid composition and cholesterol content of the fat of pigs of various genotypes......................185
J. Csapó, F. Húsvéth, Zs. Csapó-Kiss, P. Horn, Z. Házas & É. Varga-Visi
The effect of paternal breed on meat quality of progeny of Hampshire, Duroc and
Polish Large White boars.........................................................................................................................................................................................189
J. Nowachowicz, G. Michalska, B. Rak & W. Kapelanski
Comparison of several pig breeds in fattening and meat quality in some experimental
conditions of a Czech region................................................................................................................193
T. Adamec, B. Naděje, J. Laštovková & M. Koucký
Fat deposition and distribution in three genetic lines of pigs from 10 to 105 kg liveweight...............199
K. Kolstad
Fat score, an index value for fat quality in pigs – its ability to predict properties of backfat
differing in fatty acid composition.......................................................................................................203
K. R. Gläser, M.R.L. Scheeder & C. Wenk
Meat quality with reference to EUROP carcass grading system..........................................................207
W. Kapelanski, B. Rak, J. Kapelanska & H. Zurawski
The correlations between the fattening and slaughter performance in pigs.........................................213
A. Pietruszka, R. Czarnecki & E. Jacyno
Comparison of fat supplements of different fatty acid profile with growing-finishing swine ............217
J. Gundel, A. Hermán Ms., M . Szelényi Ms, & G. Agárdi
The pork meat quality in pigs with a different intensity of nitrogen substances retention...................221
M. Čechová, V. Prokop, K. Dřímalová, Z. Tvrdoň & V. Mikule
The effect of dietary Ca-fatty acid salts of linseed oil on cholesterol content in
longissimus dorsi muscle of finishing pigs..........................................................................................225
T. Barowicz
Soybean oil, sex, slaughter weight, cross-breeding - influence on fattening performance and
carcass traits of pigs.............................................................................................................................229
R. Kratz, E. Schulz, G. Flachowsky & P. Glodek
Transfer of vitamin E supplements from feed into pig tissues.............................................................233
G. Flachowsky, H. Rosenbauer, A. Berk, H. Vemmer & R. Daenicke
Effect of Comfrey (symhytum peregrinum) fed to pigs on meat quality traits....................................237
G. Bee, G. J. Seewer Lötscher & P.-A. Dufey
Author index.........................................................................................................................................243
Subject index........................................................................................................................................245

4
J.A. Fernández, Y. van der Honing, J. van Arendonk
Foreword

This publication contains the contributions presented in the joint session on "Quality of Meat
and Fat as Affected by Genetics and Nutrition" at the 50th Annual Meeting of the European
Association for Animal Production (EAAP), Zurich, August 25th 1999. This session was a
joint activity of the Commissions on Pig Production, Animal Nutrition and Animal Genetics
and was excellently organised and conducted by Prof. C. Wenk.

More than 200 attendants and 37 offered short papers demonstrated the actuality of the topic.
In the light of increasing consumer demands for products, which are safe, healthy and
wholesome to eat and of consistently high quality, the session was structured to describe meat
and fat quality by 6 invited reviews, which further to considerations about manipulation of
meat quality by genetical and nutritional means, also included an updated definition of the
quality of fresh meat and of convenience food, an appraisal of the effect of meat consumption
on human health and lastly an account of public perception and attitudes upon pork and pork
production.

The Commissions wish to thank all invited speakers and authors of offered papers for their
valuable contributions to this publication. We are particularly indebted to Prof. C. Wenk
whom, with characteristic enthusiasm and diligence, also is the main responsible for the
publication of these proceedings.

This publication gives an excellent overview of the topics related to the quality of meat. We
hope that these proceedings will further stimulate and inspire future research.

Many sincere thanks to the Hermann Herzer Foundation, Switzerland, who sponsored the
publication of these proceedings.

José A. Fernández Ynze van der Honing Johan van Arendonk
Commission on Pig Production Commission on Animal Commission on Animal
Nutrition Genetics

55

C. Wenk
Meat consumption and meat quality - How important is it?

C. Wenk

Institute for Animal Sciences, ETH Zürich

The various ways in which human food is produced are intensively discussed and questioned
in modern societies. We expect food from plants and farm animals to be inexpensive, healthy
and of course, high quality. In addition, arguments come primarily from biological farming
organisations, environmental pressure groups and consumers organisations. In general, we all
expect our food to be as natural as possible and free of any toxic, unhealthy or undesired
substances.
In highly developed countries where all possible foods are available in any quantity and
at all times, we do not always consider the impact of the steady growth of world population.
Today there are almost 6 billion inhabitants and in twenty five years’ time there are expected
to be almost 9 billion inhabitants (FAOSTAT, 1998) on earth requiring food. The goal to
produce sufficient food for everybody can only be achieved if the world food production
increases by about 2 % per year. Today, more than 800 million people suffer from hunger.
Furthermore, the actual world cereal reserves can supply current needs for only a few months
(FAO, 1999).
It is expected that world animal production will follow this trend of increasing world
population. According to FAOSTAT (1998) world production for pigs and chicken will grow
by 1.8 and 2.0 % respectively, in the next 20 years. For beef production a small reduction of
0.4 % is expected, mainly in developed countries.
FAOSTAT (1998)
25
20 Annual growth
1995 - 2020
d
a
e 15 cattle - 0.4 %
h
n pig 1.8 %
o
Billi 10 chicken 2.0 %
5 55 91 41
0. 0. 1.
0
1970 1995 2020

Figure 1. World-wide Development of Farm Animal Production.

Currently, the total world pig population is estimated to be about 1 billion. In twenty years’
time, estimates suggest, this will increase to about 1.4 billion pigs, all of which have to be
kept under acceptable housing conditions, with good health conditions and fed with adequate
feedstuff.

There is no doubt that today’s world-wide agriculture productivity must be increased.
77