Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham

The quality of pork products from local breeds in extensive systems depends, among other things, on pig production. In particular, the variability in climatic conditions and feeding resources may influence the properties of tissues at slaughter and the quality of pork and processed products. The present study (part 2) was part of a larger project that assessed the influence of the finishing season and feeding resources on carcass and tissue traits and the quality of meat and dry-cured ham from Gascon pigs in an extensive system. Following the specifications of the Protected Designation of Origin “Noir de Bigorre”, castrated Gascon males were reared on rangelands (grassland and forest areas) and received a supplementary diet from 5 to 6 months of age until slaughter at a minimum of 12 months and ca. 170 kg BW. Three finishing seasons were considered: Winter (n = 18), Spring (n = 22) and Autumn (n = 23). To estimate the specific effects of season on quality traits and avoid bias due to effects of genes known to influence these traits, polymorphisms in the RYR1, PRKAG3, MC4R and LEPR genes were included in the analysis models. Compared to Winter pigs, Spring and Autumn pigs had higher ultimate pH in the semimembranosus and gluteus medius (GM) muscles, lower meat lightness (P < 0.05) and tended to have higher GM intramuscular fat (IMF) content (P < 0.10). They also had higher GM contents of saturated, monounsaturated and polyunsaturated fatty acids (FAs) than Winter pigs (P < 0.05). Spring pigs had the lowest n-6:n-3 polyunsaturated FA ratio and the highest GM α-tocopherol content (P < 0.001), indicating pig grazing. The finishing season did not influence the processing yield of dry-cured hams (24-month process). Within each seasonal group, ten hams selected for genetic variability and IMF content were analyzed by a trained sensory panel. The season did not modify the appearance or odor, but influenced texture and taste. Hams from Winter and Spring pigs had higher tenderness and melting fat scores than hams from Autumn pigs (P < 0.01). Hams from Spring pigs had higher taste intensity and salty taste (P < 0.01) but lower positive tastes (e.g. fruits, forest) than hams from the other groups. Overall, finishing season had moderate effects on ham sensory traits. Furthermore, our results reveal high redness, tenderness, taste and odor intensity, and low rancid flavor of hams from Gascon pigs produced in an extensive system.     

Influence of production system in local and conventional pig breeds on stress indicators at slaughter,muscle and meat traits and pork eating quality

Sensory quality of pork is a complex phenotype determined by interactions between genetic and environmental factors. This study aimed at describing the respective influences of breed and production system on the development of pork quality. Plasma stress indicators and Longissimus muscle (LM) composition, physicochemical and sensory quality traits were determined in two contrasted breeds – the conventional Large White (LW, n=40) and the French local Basque (B, n=60). Pigs were reared in either a conventional (C; n=20 per breed), alternative (A; sawdust bedding and outdoor area, n=20 per breed) or extensive system (E; free-range, n=20 B). All the pigs from A and C systems were slaughtered at the same slaughterhouse, whereas B pigs from the E system were slaughtered at a local commercial abattoir. Major breed differences were found for almost all traits under study. LM from B pigs exhibited higher lipid, lower water and collagen concentrations, as well as lower collagen thermal solubility (P<0.001). Although plasma stress indicators at slaughter did not differ between breeds, except lower (P<0.05) lactate levels in B pigs, they exhibited higher LM pH1 and pHu values, and lower meat lightness, hue angle, water (drip, thawing and cooking) losses, glycolytic potential and shear force. Sensory analyses highlighted higher redness, marbling, tenderness, juiciness and flavour scores (P<0.01) of meat from B compared with LW pigs. Within both LW and B breeds, compared with C, the A system did not (P>0.05) influence plasma stress indicators, LM chemical composition and physicochemical or sensory traits of pork. In contrast, within the B pigs, the E system affected the meat quality more. Lower plasma cortisol levels (P<0.05), but higher plasma lactate, creatine kinase and lactate dehydrogenase activities, and more skin lesions (P<0.05), indicating higher muscular activity during pre-slaughter handling, were found in pigs produced in the E compared with the C system. E pigs exhibited higher meat pH1 and pHu values and shear force (P<0.01) and exhibited lower lightness, hue angle and drip and thawing losses (P<0.01) compared with the C pigs, whereas LM lipid, protein or collagen concentrations were not affected. Regarding sensory traits, the E system produced redder meat, but did not impact the eating quality of pork. Altogether, this study demonstrates that differences in meat quality between B and LW breeds can be modulated by extensive pig production system.     

Association of the polymorphism in GYS1 and ACOX1 genes with meat quality traits in pigs

Phenotypic information about several pig meat quality traits on 334 Large White × Meishan F2 pigs was collected. Effects of the association of the FokI variants in the seventh intron of the skeletal muscle glycogen synthase (GYS1) gene and the PstI variants in the ninth intron of the palmitoyl acyl-CoA oxidase 1 (ACOX1) gene on the meat quality traits were examined on all pigs. The FokI variants of the GYS1 gene showed significant effects on pH of m. semipinalis capitis (P < 0.05). Linkage analysis indicated that the peak of the quantitative trait loci (QTL) curve was located around this marker for pH, but it did not reach significance (P > 0.05). The results may be due to several reasons such as linkage disequilibrium to the causal mutations, the limited number of animals or balance of another QTL or marker with negative effects. Significant effects of PstI variants of ACOX1 gene were also found on meat colour value and meat marbling score of both m. longissimus dorsi and m. biceps femoris (P < 0.05). Dominant effects for the affected traits at those two loci were significant except for meat marbling score of m. biceps femoris (P < 0.05). The results of this study give us some evidence for the potential of those dominant markers used in the marker-assisted selection of crossbreeding of the Large White pig sire lines and Meishan-derived synthetic dam lines.     

Polymorphism of the caprine malic enzyme 1 ( ME1) gene and its association with milk quality traits in Murciano-Granadina goats

Malic enzyme 1 plays a fundamental role in lipid metabolism because it yields a significant amount of the NADPH necessary for fatty acid biosynthesis. In ruminants, however, its contribution to this biochemical process seems to be less relevant than in other livestock species. In this study, we have partially sequenced the goat ME1 gene with the aim of identifying polymorphic sites. Structural analysis of the goat ME1 amino acid partial sequence evidenced the existence of two dinucleotide-binding motifs, located at positions 158 to 163 (GLGDLG) and 301 to 306 (GAGEAA), and three amino acid residues (E245, D246 and D269) involved in the binding of Mn2+ and strongly conserved among mammalian species. Moreover, multiple sequence alignment allowed us to identify four single nucleotide polymorphisms at exons 5 (c.483C > T), 6 (c.667G > A), 9 (c.927C > T) and 11 (c.1200G > A). The effects of ME1 genotype on milk production and composition traits were investigated in a Murciano-Granadina goat population. None of the associations found reached statistical significance after applying Benjamini-Hochberg correction. At most, associations with uncorrected P-values below 0.01 were observed for C16:0, C18:1n-9t and total conjugated linoleic acids. These negative results reinforce the notion that ME1 plays an ancillary role in ruminant lipogenesis.     

Carcass and meat quality of finished and non-finished Limousin heifers from alpine livestock systems differing in altitudinal origin of the forage

Effects of the alpine origin of the forage and of finishing on carcass and beef quality were quantified by modelling different alpine livestock system alternatives. Thirty-five Limousin heifers, initially weighing 383 ± 45 kg, were fed fresh grass at 400 or 2000 m above sea level, or a 1:1 mixture of alpine grass and lowland grass hay at 2000 m. After 9 weeks, the six heaviest and oldest animals per group were slaughtered. The remaining animals were finished for 8 weeks on a silage-concentrate diet in the lowlands to similar age and body weight as the first slaughtered group. Carcass and meat quality (M. longissimus thoracis) were assessed in various respects. The average daily gains achieved were of about 600 g/d and similar between forage-type groups. Dressing percentage was 53.5% in the alpine and 57.2% in the lowland group. Carcass conformation and fat cover scores did not differ between forage-type groups. The meat from the alpine groups had greater ultimate pH and smaller redness, yellowness and protein contents. Still, these differences were of minor practical relevance. There was no forage-type effect on water-holding capacity and shear force of the meat. The alpine systems enhanced the proportion of α-linolenic acid in intramuscular fat and decreased the levels of some volatile compounds in perirenal fat. Finishing resulted in compensatory growth, especially in the animals previously fed lowland grass. There was a trend for the finished compared with the non-finished groups towards greater carcass fat cover and intramuscular fat content. Additionally, ultimate pH was smaller and cooking loss was greater with than without finishing. Meat colour differences were also observed. Shear force was not affected by finishing. The finished animals had a smaller α-linolenic acid proportion in the intramuscular fat. In conclusion, the forage type had small effects on carcass and meat quality. Finishing did not substantially improve carcass and meat quality. The (alpine) grass-specific differences in fatty acid profile found in the unfinished cattle were not present in the finished animals.     

Effects of p.C430S polymorphism in the PPARGC1A gene on muscle fibre type composition and meat quality in Yorkshire pigs

The peroxisome proliferator‐activated receptor‐gamma coactivator‐1A (encoded by PPARGC1A) is involved in the formation of type I fibres. Therefore, the PPARGC1A gene can be considered as a functional candidate gene for muscle fibre type composition and meat quality in pigs. The aim of this study was to investigate the associations of the p.C430S polymorphic site in exon 8 of the PPARGC1A gene with muscle fibre characteristics and meat quality traits. The polymorphism was genotyped by PCR‐RFLP using AluI restriction enzyme on a total of 152 Yorkshire pigs. Statistical analyses revealed that the p.C430S genotypes significantly affected number (P < 0.05) and area (P < 0.01) of type I muscle fibre, and were significantly associated with muscle pH (P < 0.001) and lightness (P < 0.01). On the basis of these results, we suggest that the p.C430S polymorphism can induce variation of type I fibre formation in porcine longissimus dorsi muscle and that it can be used as a meaningful molecular marker for better meat quality.     

Evaluation of the sustainability of contrasted pig farming systems: development of a market conformity tool for pork products based on technological quality traits

A market conformity tool, based on technological meat quality parameters, was developed within the Q-PorkChains project, to be included in a global sustainability evaluation of pig farming systems. The specific objective of the market conformity tool was to define a scoring system based on the suitability of meat to elaborate the main pork products, according to their market shares based on industry requirements, in different pig farming systems. The tool was based on carcass and meat quality parameters that are commonly used for the assessment of technological quality, which provide representative and repeatable data and are easily measurable. They were the following: cold carcass weight; lean meat percentage; minimum subcutaneous back fat depth at m. gluteus medius level, 45 postmortem and ultimate pH (measured at 24-h postmortem) in m. longissimus lumborum and semimembranosus; meat colour; drip losses and intramuscular fat content in a m. longissimus sample. Five categories of pork products produced at large scale in Europe were considered in the study: fresh meat, cooked products, dry products, specialties and other meat products. For each of the studied farming systems, the technological meat quality requirements, as well as the market shares for each product category within farming system, were obtained from the literature and personal communications from experts. The tool resulted in an overall conformity score that enabled to discriminate among systems according to the degree of matching of the achieved carcass and meat quality with the requirements of the targeted market. In order to improve feasibility, the tool was simplified by selecting ultimate pH at m. longissimus or semimembranosus, minimum fat thickness measured at the left half carcass over m. gluteus medius and intramuscular fat content in a m. longissimus sample as iceberg indicators. The overall suitability scores calculated by using both the complete and the reduced tools presented good correlation and the results obtained were similar. The tool could be considered as robust enough to discriminate among different systems, since it was tested in a wide range of them. It also can be used to detect improvement opportunities to enhance sustainability of pig farming systems. The final objective of the study was achieved, since the market suitability tool could be used in an integrated sustainability analysis of pig farming systems.     

Genetic aspects regarding piglet losses and the maternal behaviour of sows. Part 1. Genetic analysis of piglet mortality and fertility traits in pigs

In spite of the improvement in management and the breeding goal of increasing the number of piglets born alive, piglet mortality is still a substantial problem in pig breeding. The objective of the first part of the study was to estimate genetic parameters for different causes of piglet losses and to investigate the relationship to litter-size traits. Data were collected on a nucleus herd from January till December 2004. Records from 943 German Landrace sows with 1538 pure-bred litters and 13 971 individually weighted piglets were included. Four different causes of piglet losses (LOSS) were evaluated. Additional analysed traits were underweight and runting. Furthermore, the fertility traits number of piglets born alive, born in total and stillborn piglets as well as the individual birth and weaning weights were analysed. The different LOSS were treated as a binary trait and subsequently the heritabilities were estimated using a threshold model. The most important LOSS was crushing under the sow (12.4%). The survival rate and crushing had a heritability of h2 = 0.03. The fertility traits piglets born alive, born in total and stillborn piglets were analysed with a linear model and heritabilities rank from h2 = 0.05 (stillborn) to h2 = 0.10 (born alive). The estimated heritabilities for birth- and weaning weight were both h2 = 0.10. The genetic correlations between number of piglets born alive and each LOSS trait were analysed bivariately. Of all piglets born alive 84.3% survive the lactation period. Survival decreased with increasing litter size (rg = -0.54 up to -0.78) and the probability of being crushed under the sow increased.     

The lysine glycation 1. A preliminary investigation on the products arising from the reaction of protected lysine and D-glucose

Summary The nature of the products arising from a 10 days, sterile incubation at 37°C and pH 7.2 of a 1:1 mixture of N--(p-tosyl)-lysine-methylesterhydrochloride and anhydrous D-glucose was investigated by fast atom bombardment mass spectrometry and¹H and¹³C nuclear magnetic resonance spectroscopies. Differently to the reactivity usually described on the basis of other analytical techniques, FAB mass spectrometric measurements indicate the occurrence of the reaction of protected lysine with more than one D-glucose molecule.     

Plant quality vs. risk of parasitism: within-plant distribution and performance of the corn leaf aphid, Rhopalosiphum maidis

1 Colonies of the aphid Rhopalosiphum maidis on Johnsongrass, Sorghum halepense, usually occur inside the whorl. The present work assessed the role of two biotic factors, plant quality and parasitism by Lysiphlebus testaceipes, in determining within‐plant distribution and performance of R. maidis. The mean relative growth rate of aphids inside the whorl and on a mature leaf was compared, and the concentration of hydroxamic acids in those tissues determined as an indicator of plant quality. Parasitism effectiveness and parasitoid behaviour were evaluated using three treatments: aphid colonies placed (1) wholly inside the whorl, (2) on the inner and outer surfaces of the whorl, and (3) on a mature leaf. 2 The mean relative growth rate of aphids was lower on the whorl than on the mature leaf, and hydroxamic acid concentration in the whorl was higher than in the mature leaf. 3 The number of parasitized dead aphids (mummies) inside the whorl was considerably lower than in the other two treatments. Mummies were present in 80% of the replicates in the whorl, whereas mummies were present in all replicates of the other treatments. 4 Host location time of the parasitoid was increased on the mature leaf compared with the other treatments. No significant differences in the residence time of the parasitoid in the aphid colony occurred between treatments. 5 Host location time showed a negative correlation, and residence time of the parasitoid a positive correlation with the number of aphids on the outer surface of the whorl.     

Age and diet influence the composition of venom from the endoparasitic wasp Pimpla turionellae L. (Hymenoptera: Ichneumonidae)

Venom from the endoparasitic wasp Pimpla turionellae L. (Hymenoptera: Ichneumonidae) was found to contain a complex mixture of biogenic amines, noradrenalin, phospholipase B, and several proteins and peptides. The amount of noradrenalin and serotonin was found to be highest in venom from newly emerged wasps and decreased with age. Histamine was detected in minute amounts in comparison to the other venom components, and declined with increasing age of the parasitoids. Total peptides and proteins detected by reversed-phase HPLC increased with host age. Old-aged (30-33 days after emergence) wasps contained 2-fold more phospholipase B than young (<10 days [d] old) or medium-aged (10-22-d-old) females. Increases in phospholipase B alone, however, did not account for all changes in total venom protein because by 40 days after emergence, the levels of this enzyme began to decline while the amount of total protein was higher than in younger wasps. For all venom components detected, the amount present in the venom sharply decreased following host exposure. This was presumed to be the result of venom depletion associated with envenomation. Consistent with this view were the modest increases in venom components in wasps displaying a decreased rate of parasitization. When adult females were offered honey alone or in combination with feeding on hosts, no significant changes in venom composition were observed, with the exception of noradrenalin, which was found to be 5 times higher in concentration in wasps fed honey only. These results suggest that wasp age and incidence of parasitism are more important features influencing the composition of venom than the diet of adult females.     

Studies on lactate dehydrogenase activity in the shrimp Palaemon serratus. Part 1: Characterization of the enzymes from the caudal muscle of Palaemon serratus

Palaemon serratus muscle lactate dehydrogenase (LDH) has been partially purified. The electrophoretic pattern of the LDH enzymes indicates that at least two molecular structures are present. The mean molecular weight is 130,000. The substrate and coenzyme dependence of the LDH system show non-Michaelian kinetics. This can be interpreted as being due to the presence of two binding sites in the enzyme which show negative effects. The behaviour of the two molecular species of LDH appears to be nearly identical in this respect. The study of the effect of temperature on the kinetic parameters of the LDH system shows the existence of a thermal dependence of K_m values. This may be related to developmental or environmental changes in the animal.     

Polyphasic characterization of benthic cyanobacterial diversity from biofilms of the Guadarrama river (Spain): morphological,molecular, and ecological approaches1

The occurrence and environmental factors responsible for the distribution of benthic cyanobacteria in running waters remain largely unexplored in comparison with those of other aquatic ecosystems. In this study, combined data of ecological characteristics, molecular analysis (based on 16S rRNA gene), and direct microscopic inspection of environmental samples were analyzed in parallel with the morphological characterization of the isolated strains to investigate benthic cyanobacterial diversity in the Guadarrama river (Spain). A total of 17 species were identified that belonged to the genera Aphanocapsa, Pleurocapsa, Chroococcus, Chamaesiphon, Cyanobium, Pseudan‐abaena, Leptolyngbya, Phormidium, Nostoc, and Tolypothrix. Phenotypic features were associated with the results of 16S rRNA gene sequencing, complementing existing morphological and genetic databases. A decrease in the cyanobacterial diversity was observed along a pollution gradient in the river. Water quality differed among the sampling sites, and variation in nutrient content was the principal difference among locations. These characteristics were closely associated with an upstream‐downstream eutrophic gradient. Canonical correspondence analysis distinguished three groups of species with respect to the eutrophication gradient. The first group (Tolypothrix cf. tenuis, Nostoc punctiforme, Nostoc piscinale, Chamaesiphon investiens, Chroococcus minor, Leptolyngbya nostocorum, and Leptolyngbya tenuis) was characteristic of waters with low levels of nutrients. The second group (Cyanobium sp., Chamaesiphon polymorphus, Leptolyngbya boryana, Phormidium autumnale, Phormidium sp., and Aphanocapsa cf. rivularis) was characteristic of polluted waters, its members appearing mainly in great abundance under eutrophic‐hypertrophic conditions. The third group of species (Pseudanabaena catenata, Aphanocapsa muscicola, and Nostoc carneum) was present at upstream and downstream sites.     

Physiological changes in the Norway lobster Nephrops norvegicus (L.) escaping and discarded from commercial trawls on the West Coast of Scotland: 1. Body fluid volumes and haemolymph composition after capture and during recovery

The Norway Lobster Nephrops norvegicus (L.) was captured by trawling at depths of 120 to 150 m off the West Coast of Scotland using commercial fishing gears. Discarded animals (normally <25–35 mm carapace length) were sampled immediately after capture, and following emersion (exposure to air) on deck for 1 or 2 h. Their recovery from, and survival of, the stresses of being fished were examined in separate groups of animals transferred by SCUBA divers to underwater (u/w) cages on the seabed at a mean depth of 24 m. “Escaped” N. norvegicus were collected in a small-meshed (40 mm) “cover” around the cod-end and sampled without emersion. It was assumed that the physiological state of these animals would be similar to those passing through the cod-end meshes directly back into the surrounding sea during normal fishing operations. Groups of escaped animals were also transferred to u/w cages for recovery and survival studies. Control animals (creel-caught from the same fishing grounds) were sampled after recovery in u/w cages. Total body water content, haemolymph (blood) volume and composition were examined at various stages after capture and during recovery of control, discarded and escaped animals. Discarded animals showed significant reductions in total body water content compared to controls but recovered after 24 h. Controls that had been artificially damaged by puncturing also showed a reduction in water content. Escaped animals showed significantly higher mean water content compared to discards. Haemolymph volumes were also reduced in discarded animals suggesting that significant blood loss occurs during capture. There was also evidence of a shift of fluid from haemolymph to tissues in discarded animals. Pericardial (haemolymph) pressures were much reduced in discards compared to undisturbed control animals but showed significant recovery in surviving animals. Pressure reduction was less in escapes but was seen in control animals that had been exercised to exhaustion. Haemolymph osmotic concentrations, [Na⁺] and [K⁺] showed increases after discarding, notably after emersion, but haemocyanin [Hcy] and total haemolymph protein concentrations were less affected. The effect of these changes on longer term survival and recovery from the stress of capture are discussed.     

Nutritional characterization of Mucuna pruriens: 1. Effect of maturity on the nutritional quality of botanical fractions and the whole plant

This study was conducted to determine the stage of maturity at which the dry matter (DM) yield and nutritive value of velvet bean (Mucuna pruriens) is optimized. Mucuna was harvested at 77, 110 and 123 days after planting (DAP) from quadruplicate 5 m × 1 m plots within each of 6 blocks. At each DAP, DM yield, chemical composition, botanical composition, in vitro rumen fluid-pepsin DM digestibility (IVDMD) and concentrations of total polyphenols, l-dopa and tannins were determined on the whole plant and botanical fractions. Whole-plant Mucuna DM yield increased (P<0.01) linearly with maturity; proportions of leaves and stems decreased linearly (P<0.01), whereas proportion of pods increased (P<0.01). Concentrations of neutral-detergent fiber (aNDF) in whole plant, leaf, and stem increased (P<0.05), or tended (P<0.10) to increase linearly with maturity, as did the acid-detergent fiber concentration of leaves and stems. Maturity decreased (P<0.05) ether extract concentrations of leaves linearly, and stems quadratically, but increased (P<0.05) whole-plant and pod starch concentrations. Pods contained relatively high concentrations of lysine, histidine, phenylalanine, aspartate, glutamate, leucine, isoleucine, and valine, but low concentrations of methionine and cystine. The essential amino acid index did not vary with maturity. Most minerals in Mucuna are concentrated in the leaves and the whole plant contains sufficient Ca, P, K, Mg, Fe, Cu, Na, Mo, Mn, and Zn for growing sheep, although their bioavailability of these minerals is unknown. Total polyphenol concentration quadratically (P<0.01) increased with maturity in the whole plant, tended to increase (P<0.10) in pods, linearly (P<0.01) decreased in stems and fluctuated in leaves. Maturity quadratically increased l-dopa concentration of the whole plant (P<0.05) and stems (P<0.01), but did not affect those of leaves and pods. Maturity quadratically increased (P<0.05) total tannin concentration in the whole plant, but decreased (P<0.10) that of pods. The l-dopa was concentrated in the seeds and pods of mature (110–123 DAP) plants, but tannins were concentrated in leaves and stems. Whole-plant IVDMD was not affected by maturity, but digestible DM yield linearly (P<0.01) increased with increasing DM yield. There was a 2-week harvest window (110–123 DAP) during which whole-plant crude protein and IVDMD remained unchanged. Nevertheless, harvesting at 123 DAP gave the best combination of biomass yield and nutritive value.     

Immobilization of the glycosidases: α- -arabinofuranosidase and β- -glucopyranosidase from Aspergillus niger on a chitosan derivative to increase the aroma of wine. Part II

The purpose of this paper was to study the immobilization of two glycosidases, α- -arabinofuranosidase (EC 3.2.1.55) and β- -glucopyranosidase (EC 3.2.1.21), contained in a commercial preparation and purified as reported in Part I. The procedure which proved to be the best is simple and inexpensive to perform, employing the chitosan derivative, glyceryl-chitosan, especially synthesized and characterized, as a support. The glycosidases were adsorbed on this support and cross-linked with glutaraldehyde to prevent them from being released into the wine. Subsequent reduction of the biocatalyst with sodium borohydride allowed for improved stability. Finally, the immobilized glycosidases were compared with free ones in terms of optimum pH and temperature, stability over time, and kinetics parameters (K_m and V_max) after which they were employed for aromatizing a model wine solution containing aromatic precursors.