Effect of magnesium sulphate and L-tryptophan and genotype on the feed intake, behaviour and meat quality of pigs

Sixty-nine entire male pigs with different halothane genotype (homozygous halothane positive – nn –, n=36; and homozygous halothane negative – NN-, n=33) were fed with a supplementation of magnesium sulphate (Mg) and/or L-tryptophan (Trp) in the diet for 5 days before slaughter. Animals were housed individually and were submitted to stressful ante mortem conditions (mixed in the lorry according to treatments and transported 1 hour on rough roads). Individual feed intake was recorded during the 5-d treatment. At the abattoir, pig behaviour was assessed in the raceway to the stunning system and during the stunning period by exposure to CO2. Muscle pH, colour, water holding capacity, texture and cathepsin activities were determined to assess meat quality. The number of pigs with an individual feed intake lower than 2 kg/d was significantly different among diets (P&0.05; Control: 8.7 %; Mg&Trp: 43.5 %; Trp: 17.4 %) and they were considered to have inadequate supplement intake. During the ante mortem period, 15.2 % of pigs included in the experiment died, and this percentage decreased to 8.7 % in those pigs with a feed intake & 2kg/day, all of them from the stress-sensitive pigs (nn). In general, no differences were observed in the behaviour of pigs along the corridor leading to the stunning system and inside the CO2 stunning system. During the stunning procedure, Trp diet showed shorter periods of muscular excitation than control and Mg&Trp diets. The combination of a stressful ante mortem treatment and Mg&Trp supplementation led to carcasses with high incidence of severe skin lesions. Different meat quality results were found when considering all pigs or considering only those with adequate supplement intake. In this later case, Trp increased pH45 (6.15) vs Control diet (5.96) in the Longissimus thoracis (LT) muscle (P&0.05) and pH at 24h (Trp: 5.59 vs C: 5.47) led to a higher incidence of dark, firm and exudative (DFD) traits in SM muscle (P&0.05). Genotype affected negatively all the meat quality traits. Seventy-five percent of LT and 60.0 % of the SM muscles from nn pigs were classified as pale, soft and exudative (PSE), while none of the NN pigs showed these traits (P&0.0001). No significant differences were found between genotypes on the incidence of DFD meat. Due to the negative effects observed in the Mg&Trp group in feed intake and carcass quality, the utilization of a mixture of magnesium sulphate and tryptophan is not recommended.

Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality

Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pHu, drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat quality

A functional variant in the Stearoyl-CoA desaturase gene promoter enhances fatty acid desaturation in pork

There is growing public concern about reducing saturated fat intake. Stearoyl-CoA desaturase (SCD) is the lipogenic enzyme responsible for the biosynthesis of oleic acid (18:1) by desaturating stearic acid (18:0). Here we describe a total of 18 mutations in the promoter and 3′ non-coding region of the pig SCD gene and provide evidence that allele T at AY487830:g.2228T>C in the promoter region enhances fat desaturation (the ratio 18:1/18:0 in muscle increases from 3.78 to 4.43 in opposite homozygotes) without affecting fat content (18:0+18:1, intramuscular fat content, and backfat thickness). No mutations that could affect the functionality of the protein were found in the coding region. First, we proved in a purebred Duroc line that the C-T-A haplotype of the 3 single nucleotide polymorphisms (SNPs) (g.2108C>T; g.2228T>C; g.2281A>G) of the promoter region was additively associated to enhanced 18:1/18:0 both in muscle and subcutaneous fat, but not in liver. We show that this association was consistent over a 10-year period of overlapping generations and, in line with these results, that the C-T-A haplotype displayed greater SCD mRNA expression in muscle. The effect of this haplotype was validated both internally, by comparing opposite homozygote siblings, and externally, by using experimental Duroc-based crossbreds. Second, the g.2281A>G and the g.2108C>T SNPs were excluded as causative mutations using new and previously published data, restricting the causality to g.2228T>C SNP, the last source of genetic variation within the haplotype. This mutation is positioned in the core sequence of several putative transcription factor binding sites, so that there are several plausible mechanisms by which allele T enhances 18:1/18:0 and, consequently, the proportion of monounsaturated to saturated fat.

Effect of magnesium sulphate and L-tryptophan and genotype on the feed intake, behaviour and meat quality of pigs

Sixty-nine entire male pigs with different halothane genotype (homozygous halothanepositive – nn-, n=36; and homozygous halothane negative – NN-, n=33) were fed with a supplementation of magnesium sulphate (Mg) and/or L-tryptophan (Trp) in the diet for 5days before slaughter. Animals were housed individually and were submitted to stressful ante mortem conditions (mixed in the lorry according to treatments and transported 1h on rough roads). Individual feed intake was recorded during the 5-day treatment. At the abattoir, pig behaviour was assessed in the raceway to the stunning system and during the stunning period by exposure to CO2. Muscle pH, colour, water holding capacity, texture and cathepsin activities were determined to assess meat quality. The number of pigs with an individual feed intake lower than 2kg/day was significantly different among diets (P<0.05; Control: 8.7%; Mg&Trp: 43.5%; Trp:17.4%) and they were considered to have inadequate supplement intake. During the antemortem period, 15.2% of pigs included in the experiment died, and this percentagedecreased to 8.7% in those pigs with a feed intake > 2kg/day, all of them from thestress-sensitive pigs (nn). In general, no differences were observed in the behaviour ofpigs along the corridor leading to the stunning system and inside the CO2 stunningsystem. During the stunning procedure, Trp diet showed shorter periods of muscularexcitation than control and Mg&Trp diets. The combination of a stressful ante mortemtreatment and Mg&Trp supplementation led to carcasses with high incidence of severeskin lesions. Different meat quality results were found when considering all pigs orconsidering only those with adequate supplement intake. In this later case, Trp increased pH45 (6.15) vs Control diet (5.96) in the Longissimus thoracis (LT) muscle (P<0.05) and pH at 24h (Trp: 5.59 vs C: 5.47) led to a higher incidence of dark, firm and dry (DFD) traits in SM muscle (P<0.05). Genotype affected negatively all the meat quality traits. Seventy-five percent of LT and 60.0% of the SM muscles from nn pigs wereclassified as pale, soft and exudative (PSE), while none of the NN pigs showed these traits (P<0.0001). No significant differences were found between genotypes on the incidence of DFD meat. Due to the negative effects observed in the Mg&Trp group in feed intake and carcass quality, the utilization of a mixture of magnesium sulphate and tryptophan is not recommended

Effect of supplementation with MgCO3 and L-tryptophan on the welfare and on the carcass and meat quality of two halothane pig genotypes (NN and nn)

Sixty-one animals with different Halothane genes (homozygous halothane positive, n=34; and homozygous halothane negative, n=27) were fed with three diets (controlgroup, with no supplement; magnesium (Mg) group with 1.28g MgCO3/kg and tryptophan (Trp) group with 5g L-Trp/kg) during the last 5 days before slaughter. Animals were submitted to minimal stress ante mortem conditions. Pig behaviour was recorded at the experimental farm, raceway to the CO2 stunning system and during the stunning period. Corneal reflexes were recorded after stunning as well. There were no differences in feed intake among diets (p>0.05) during the 5 days of treatment. Thehalothane positive (nn) group had lower intake than the halothane negative (NN) group(p<0.01). The behaviour of the pigs in the raceway did not differ (p>0.05) among treatments or halothane genotype. A significant (p<0.001) interaction diet*halothane was found in the time to appear the first retreat attempt during the exposure to the CO2 system. In the nn group, the time of performing the first retreat attempt was later in the Mg (p<0.05) than the Control group. Moreover, in the Mg group, the nn had a later (p<0.05) first retreat attempt than the NN. Thus, Mg supplementation could have a positive effect on welfare of nn pigs. The nn had a lower proportion of animals thatshowed corneal reflexes after stunning than NN, indicating a higher effectiveness of thestunning method in nn pigs. Neither Mg nor Trp affected carcass quality and meat quality parameters, although significant differences were found between genotypes

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead), was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.

Effect of magnesium sulphate and L-tryptophan and genotype on the feed intake, behaviour and meat quality of pigs

Sixty-nine entire male pigs with different halothane genotype (homozygous halothane positive – nn-, n=36; and homozygous halothane negative – NN-, n=33) were fed with a supplementation of magnesium sulphate (Mg) and/or L-tryptophan (Trp) in the diet for 5 days before slaughter. Animals were housed individually and were submitted to stressful ante mortem conditions (mixed in the lorry according to treatments and transported 1h on rough roads). Individual feed intake was recorded during the 5-day treatment. At the abattoir, pig behaviour was assessed in the raceway to the stunning system and during the stunning period by exposure to CO2. Muscle pH, colour, water holding capacity, texture and cathepsin activities were determined to assess meat quality. The number of pigs with an individual feed intake lower than 2kg/day was significantly different among diets (P<0.05; Control: 8.7%; Mg&Trp: 43.5%; Trp: 17.4%) and they were considered to have inadequate supplement intake. During the ante mortem period, 15.2% of pigs included in the experiment died, and this percentage decreased to 8.7% in those pigs with a feed intake > 2kg/day, all of them from the stress-sensitive pigs (nn). In general, no differences were observed in the behaviour of pigs along the corridor leading to the stunning system and inside the CO2 stunning system. During the stunning procedure, Trp diet showed shorter periods of muscular excitation than control and Mg&Trp diets. The combination of a stressful ante mortem treatment and Mg&Trp supplementation led to carcasses with high incidence of severe skin lesions. Different meat quality results were found when considering all pigs or considering only those with adequate supplement intake. In this later case, Trp increased pH45 (6.15) vs Control diet (5.96) in the Longissimus thoracis (LT) muscle (P<0.05) and pH at 24h (Trp: 5.59 vs C: 5.47) led to a higher incidence of dark, firm and dry (DFD) traits in SM muscle (P<0.05). Genotype affected negatively all the meat quality traits. Seventy-five percent of LT and 60.0% of the SM muscles from nn pigs were classified as pale, soft and exudative (PSE), while none of the NN pigs showed these traits (P<0.0001). No significant differences were found between genotypes on the incidence of DFD meat. Due to the negative effects observed in the Mg&Trp group in feed intake and carcass quality, the utilization of a mixture of magnesium sulphate and tryptophan is not recommended

Effect of supplementation with MgCO3 and L-tryptophan on the welfare and on the carcass and meat quality of two halothane pig genotypes (NN and nn)

Sixty-one animals with different Halothane genes (homozygous halothane positive, n=34; and homozygous halothane negative, n=27) were fed with three diets (controlgroup, with no supplement; magnesium (Mg) group with 1.28g MgCO3/kg and tryptophan (Trp) group with 5g L-Trp/kg) during the last 5 days before slaughter. Animals were submitted to minimal stress ante mortem conditions. Pig behaviour was recorded at the experimental farm, raceway to the CO2 stunning system and during the stunning period. Corneal reflexes were recorded after stunning as well. There were no differences in feed intake among diets (p>0.05) during the 5 days of treatment. The halothane positive (nn) group had lower intake than the halothane negative (NN) group (p<0.01). The behaviour of the pigs in the raceway did not differ (p>0.05) among treatments or halothane genotype. A significant (p<0.001) interaction diet*halothane was found in the time to appear the first retreat attempt during the exposure to the CO2 system. In the nn group, the time of performing the first retreat attempt was later in the Mg (p<0.05) than the Control group. Moreover, in the Mg group, the nn had a later (p<0.05) first retreat attempt than the NN. Thus, Mg supplementation could have a positive effect on welfare of nn pigs. The nn had a lower proportion of animals that showed corneal reflexes after stunning than NN, indicating a higher effectiveness of the stunning method in nn pigs. Neither Mg nor Trp affected carcass quality and meat quality parameters, although significant differences were found between genotypes

Producció de carn fresca de porc enriquida amb àcid linoleic conjugat (CLA)

Estudi de l’efecte de la inclusió de l’àcid linoleic conjugat (CLA) en la dieta de porcs d’engreix, concretament, les variables relacionades amb els rendiments d’engreix, la qualitat d’aploms dels animals, la qualitat de la canal, i la qualitat de la carn, incloent la qualitat i quantitat del greix intramuscular i subcutani

Producció de carn fresca de porc enriquida amb àcid linoleic conjugat (CLA)

Estudi de l’efecte de la inclusió de l’àcid linoleic conjugat (CLA) en la dieta de porcs d’engreix, concretament, les variables relacionades amb els rendiments d’engreix, la qualitat d’aploms dels animals, la qualitat de la canal, i la qualitat de la carn, incloent la qualitat i quantitat del greix intramuscular i subcutani

Optimització del procés productiu d'engreixament porcí. Un enfocament operatiu

Aquest treball de tesis doctoral tracta de la Optimització de la fase d'engreix. L'objectiu és determinar les condicions d'enviament a sacrifici d'un lot d'animals des d'un punt de vista operatiu. En primer lloc es fa una anàlisi de la cadena de producció de carn porcina, resaltant-ne els canvis del sector que han influit en la fase d'engreixament. La conclusió d'aquesta anàlisi és el plantejament d'un model per prendre decisions degut al canvi de paradigma que s'evidencia: els productors de porcs en la fase d'engreix cal que orientin la gestió del paràmetres operatius i els productes finals a les exigències i gustos dels seus clients. Seguidament, es presenta el sistema d'ajut a la decisió basat en un model biològic que explica l'evolució de les variables productives (pes i consum de pinso). A més també prediu les variables associades a característiques de la canal, com són el percentatge de magre, la proporció de peces, el rendiment i el greix intramuscular. El sistema té en compte tres mercats de carn porcina alternatius: 1) basat en pes viu, 2) basat en mèrits de la canal (percentatge de magre) y 3) basat en el valor de les peces nobles resultants de l'especejament de l'animal. L'objetiu del sistema és determinar la millor estratègia d'enviament per a cadascun dels genotips que s'han estudiat (alternatives de producció) depenent del mercat on seran enviats els animals. A més, també ha estat estudiat l'efecte de la variabilitat biològica dels animals dins del lot sobre els valors econòmics. També s'ha considerat l'opció d'enviar els animals en diverses etapes per tal d'homogeneitzar el pes dels animals enviats. Aquest problema ha estat estudiat seguint l'enfocament de programació dinàmica. En els darrers capítols es presenten quatre aplicacions del model que s'han desenvolupat al llarg del treball. En un futur els mercats de carn porcina tindran la tendència a ser més definits, per tant la producció en la fase d'engreixament porcí hauria d'integrar i tenir en compte les demandes i les exigències del consumidor.

Anàlisi i diagnosi ambiental de la dinàmica del porc senglar (Sus scrofa) al Parc del Garraf

El Parc del Garraf (PG) és una zona on la dinàmica del porc senglar amb el medi té una alta importància, tot i que la densitat de població al PG d’aquest ungulat és de les menors de Catalunya. Els aspectes més rellevants de la relació porc senglar-medi són: la correlació que hi ha entre l’abandonament d’àrees de conreu i activitats forestals amb l’augment de la població de porc senglar, i l’afectació que per tant, provoca a les àrees de conreu que hi ha actualment, que es pot veure minvada aplicant bones mesures correctores. També la relació que té amb el margalló (Chamaerops humilis), que és positiva ajudant a la recuperació, conservació i a la dinàmica ecològica de l’espècie, així com amb el medi del PG en general, i, per últim, els impactes viaris a la xarxa viària del PG, tot i que no existeix cap TCCU (Tram de Concentració de Col·lisions amb Ungulats) dins els límits del PG. Referent a la caça, actualment és la única mesura viable de control de la població de porc senglar, tot i que no hi ha relleu generacional per a aquesta activitat.

Estabilització del color de la fracció cel·lular de sang de porc deshidratada per atomització

L’ús de colorants alimentaris pot ser controvertit, ja que la seva presència s’associa amb problemes provocats pel seu consum a llarg termini, o perquè es tem que siguin emprats per dissimular deficiències en la qualitat del producte. Aquesta preocupació és una tendència creixent entre els consumidors i ha portat a moltes empreses del sector alimentari a revisar la formulació dels seus productes i substituir, sempre que sigui econòmica i tecnològicament possible, els colorants artificials per colorants naturals. L’hemoglobina procedent de la sang dels escorxadors industrials podria ser una font important de colorant vermell natural degut a les grans quantitats generades diàriament. A més, s' evitaria que anés a parar a les aigües residuals. El seu ús com a colorant vermell natural queda supeditada al fet de trobar alguna substància o sistema capaç de protegir-la de l’oxidació durant el procés de deshidratació i el posterior període d’emmagatzematge ja que l’hemoglobina és poc estable i es poden produir canvis en el seu color. Inicialment l’hemoglobina presenta un color vermell brillant. La seva desoxigenació comporta un canvi a color porpra. I l’oxidació del ferro confereix a la molècula un indesitjable color marró. En l’estudi que aquí es presenta es pretén estabilitzar el color de l’hemoglobina de sang porcina tant durant la seva deshidratació per atomització com durant l’emmagatzematge a temperatura ambient de la pols obtinguda afegint al concentrat d’hemoglobina, prèviament a la deshidratació, combinacions de diferents substàncies que puguin actuar de manera complementària en l’estabilització del ferro hèmic enfront la seva oxidació. L’objectiu d’aquest treball és determinar si la seva combinació amb agents antioxidants comporta una millora en l’estabilització de la forma reduïda de l’hemoglobina tant durant la deshidratació per atomització com durant l’emmagatzematge de la pols a temperatura ambient

Millora del sistema de comercialització de l'explotació ramadera d'oví de carn Cal Alzina s.c.p. situada al terme municipal de la Roca del Vallès

L’objectiu d’aquest projecte és millorar la rendibilitat de l’explotació ramadera d’oví decarn de Cal Alzina s.c.p a través de la comercialització del seu producte.Es vol complementar l’activitat ramadera de producció de xais que es duu a termeactualment amb el servei de venda del producte al consumidor final, per aconseguireliminar els intermediaris i poder obtenir el màxim benefici. L’explotació de Cal Alzina s.c.p es troba al terme municipal de la Roca del Vallès, està formada per dos socis, els dos propietaris i únics treballadors de l’explotació. Disposa d’un ramat de 922 ovelles de raça Ripollesa amb un sistema semi-extensiu. La venda actual dels xais es fa a través de carnissers que paguen un preu per kg de canal establert pel mercat

Projecte d’una estació depuradora d’aigües residuals generades en un escorxador porcí amb una capacitat de sacrifici de 3.000 porcs diaris, al terme municipal d’Argentona, comarca del maresme (Barcelona)

Disseny i dimensionament de les obres i instal·lacions d’una depuradora per a un escorxador de porcí amb una capacitat de sacrifici de 3.000 porcs diaris. El present projecte es localitza al polígon Nord, al terme municipal d’Argentona, a la comarca del Maresme (Barcelona)