東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Factors affecting the quantity and q...

Eggert, John Michael.

Linked to FindBook

Google Book

Amazon

博客來

Factors affecting the quantity and quality of porcine muscle and fat.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Factors affecting the quantity and quality of porcine muscle and fat./
Author:	Eggert, John Michael.
Description:	190 p.
Notes:	Major Professor: Allan P. Schinckel.
Contained By:	Dissertation Abstracts International60-11B.
Subject:	Agriculture, Animal Culture and Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9951945
ISBN:	0599537620

Factors affecting the quantity and quality of porcine muscle and fat.
Eggert, John Michael.

Factors affecting the quantity and quality of porcine muscle and fat. - 190 p.

Major Professor: Allan P. Schinckel.

Thesis (Ph.D.)--Purdue University, 1999.

Continued selection pressures have been most successful at creating genetic populations of swine that contain higher percentages of carcass lean. Unfortunately, such genetic populations also tend to produce carcasses of lesser quality. Carcass leanness may be further enhanced by the presence of the halothane (HAL) gene, which is also associated with lower pork quality. The impact of myosin heavy chain isoforms on pork composition and quality traits of HAL-negative (NN) and HAL-carrier (Nn) gilts was investigated. Phenotypic correlations between fiber type composition and carcass composition or pork quality traits tend to be higher when the HAL gene is present. Regression analyses demonstrated that fiber type composition accounted for 53% vs. 18% of the variation in drip loss and 97 vs. 9% of the variation in 24-h pH for Nn and NN gilts, respectively. Overall, fiber type composition accounted for a larger proportion of variation in the quality traits of Nn compared to NN gilts. In another study, the effects of conjugated linoleic acid (CLA) on the composition and quality of lean pigs were investigated. CLA did not affect 24-h pH, drip loss, or subjective quality evaluations of the <italic>longissimus</italic>. Gilts fed CLA tended to have less backfat. Bellies of CLA-fed gilts contained greater (P < .001) levels of saturated fatty acids and were subjectively evaluated to be firmer (P < .01) than controls. The effect of CLA to improve belly firmness may provide a nutritional solution to fat quality problems, thereby enhancing the overall value of extremely lean carcasses. Continued selection against backfat thickness has also resulted in pigs that contain less intramuscular fat (IMF). The potential to select for increased IMF is dampened by difficulties in accurately measuring this trait in the live animal. Multivariate regression equations were developed using data on total and individual backfat layer thickness, thickness ratios, slaughter weight, and loin eye area for the prediction of percent IMF of the <italic>longissimus</italic> for both live animals (R<super> 2</super> = .41, RMSE =.82%) and carcasses (R<super>2</super> =.60, RMSE =.68%). In conclusion, information on individual backfat layer depths contributed to the accurate prediction of <italic>longissimus</italic> IMF.

ISBN: 0599537620Subjects--Topical Terms:

1017857
Agriculture, Animal Culture and Nutrition.

Factors affecting the quantity and quality of porcine muscle and fat.
LDR:03206nam 2200277 a 45 001 933038
005 20110505
008 110505s1999 eng d
020 $a 0599537620
035 $a (UnM)AAI9951945
035 $a AAI9951945
040 $a UnM $c UnM
100 1 $a Eggert, John Michael. $3 1256778
245 1 0 $a Factors affecting the quantity and quality of porcine muscle and fat.
300 $a 190 p.
500 $a Major Professor: Allan P. Schinckel.
500 $a Source: Dissertation Abstracts International, Volume: 60-11, Section: B, page: 5258.
502 $a Thesis (Ph.D.)--Purdue University, 1999.
520 $a Continued selection pressures have been most successful at creating genetic populations of swine that contain higher percentages of carcass lean. Unfortunately, such genetic populations also tend to produce carcasses of lesser quality. Carcass leanness may be further enhanced by the presence of the halothane (HAL) gene, which is also associated with lower pork quality. The impact of myosin heavy chain isoforms on pork composition and quality traits of HAL-negative (NN) and HAL-carrier (Nn) gilts was investigated. Phenotypic correlations between fiber type composition and carcass composition or pork quality traits tend to be higher when the HAL gene is present. Regression analyses demonstrated that fiber type composition accounted for 53% vs. 18% of the variation in drip loss and 97 vs. 9% of the variation in 24-h pH for Nn and NN gilts, respectively. Overall, fiber type composition accounted for a larger proportion of variation in the quality traits of Nn compared to NN gilts. In another study, the effects of conjugated linoleic acid (CLA) on the composition and quality of lean pigs were investigated. CLA did not affect 24-h pH, drip loss, or subjective quality evaluations of the <italic>longissimus</italic>. Gilts fed CLA tended to have less backfat. Bellies of CLA-fed gilts contained greater (P < .001) levels of saturated fatty acids and were subjectively evaluated to be firmer (P < .01) than controls. The effect of CLA to improve belly firmness may provide a nutritional solution to fat quality problems, thereby enhancing the overall value of extremely lean carcasses. Continued selection against backfat thickness has also resulted in pigs that contain less intramuscular fat (IMF). The potential to select for increased IMF is dampened by difficulties in accurately measuring this trait in the live animal. Multivariate regression equations were developed using data on total and individual backfat layer thickness, thickness ratios, slaughter weight, and loin eye area for the prediction of percent IMF of the <italic>longissimus</italic> for both live animals (R<super> 2</super> = .41, RMSE =.82%) and carcasses (R<super>2</super> =.60, RMSE =.68%). In conclusion, information on individual backfat layer depths contributed to the accurate prediction of <italic>longissimus</italic> IMF.
590 $a School code: 0183.
650 4 $a Agriculture, Animal Culture and Nutrition. $3 1017857
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
690 $a 0475
710 2 0 $a Purdue University. $3 1017663
773 0 $t Dissertation Abstracts International $g 60-11B.
790 $a 0183
790 1 0 $a Schinckel, Allan P., $e advisor
791 $a Ph.D.
792 $a 1999
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9951945