Characteristics and quality of pig adipose tissues. Influence of rearing factors
Abstract
In pig production, genetic selection and rearing conditions have greatly improved body composition towards a higher lean meat content and a lower fat deposition. However, a degradation of adipose tissue quality has been observed. Because fat tissue quality can hardly be improved by technological processing, it depends strongly on adipose tissue characteristics at slaughter, which are influenced by rearing and genetic factors.
Nutritional, sensory and technological fat qualities are determined by tissue chemical composition : lipid and water contents, characteristics of connective tissue, and fatty acid composition. Therefore, any intrinsic or extrinsic factor that alters the composition of adipose tissues influences fat quality. Thus, anatomical location, carcass fatness, sex, feeding level, fatty acid composition of the diet, supplementation with vitamin E or minerals, growth promotants (pST, beta-agonists), and environmental temperature have been shown to influence fatty tissue traits.
Effects of rearing factors on composition and quality of pig adipose tissue are now well established. Thus, control of pig fat quality is now attainable, and depends mainly on the relative importance given to quality in the overall cost of pig production.
Attachments
No supporting information for this article##plugins.generic.statArticle.title##
Views: 1401
Most read articles by the same author(s)
- E.M.C. TERLOUW, I. CASSAR-MALEK, B. PICARD, C. BOURGUET, V. DEISS, C. ARNOULD, C. BERRI, E. LE BIHAN-DUVAL, F. LEFÈVRE, B. LEBRET, Stress during rearing and at slaughter: influence on meat quality , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande
- B. LEBRET, S. PRACHE, C. BERRI, F. LEFÈVRE, D. BAUCHART, B. PICARD, G. CORRAZE, F. MÉDALE, J. FAURE, H. ALAMI-DURANTE, Meat quality: influence of animals’ characteristics and rearing conditions , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande
- A. LISTRAT, B. LEBRET, I. LOUVEAU, T. ASTRUC, M. BONNET, L. LEFAUCHEUR, J. BUGEON, How muscle structure and composition determine meat quality , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande
- E. BAEZA , N. RIDEAU , P. CHARTRIN , S. DAVAIL , R. HOO-PARIS, J. MOUROT , G. GUY , M.D. BERNADET , H. JUIN , K. METEAU, D. HERMIER , Fattening ability of Muscovy, Pekin and their hybrids, hinny and mule ducks , INRAE Productions Animales: Vol. 18 No. 2 (2005)
- H. GILBERT, Y. BILLON, L. BROSSARD, J. FAURE, P. GATELLIER, F. GONDRET, E. LABUSSIÈRE, B. LEBRET, L. LEFAUCHEUR, N. LE FLOCH, I. LOUVEAU, E. MERLOT, M.-C. MEUNIER-SALAÜN, L. MONTAGNE, P. MORMÈDE, D. RENAUDEAU, J. RIQUET, C. ROGEL-GAILLARD, J. VAN MILGEN, A. VINCENT, J. NOBLET, Selection for residual feed intake in pigs: impacts on production traits and challenges for pork production , INRAE Productions Animales: Vol. 30 No. 5 (2017)
- M. BONNEAU , J.Y. DOURMAD , B. LEBRET, M.C. MEUNIER-SALAÜN, S. ESPAGNOL , Y. SALAÜN , P. LETERME , H. VAN DER WERF, Overall evaluation of pig production systems and their optimisation on the farm level , INRAE Productions Animales: Vol. 21 No. 4 (2008): Numéro spécial : Porcherie verte
- Y. CHILLIARD , D. BAUCHART , M. LESSIRE , P. SCHMIDELY , J. MOUROT , Product quality : modulation of milk and meat fatty acid composition by animal feeding , INRAE Productions Animales: Vol. 21 No. 1 (2008): Numéro spécial "20 ans de recherches en productions animales à l’INRA"
- B. LEBRET, L. LEFAUCHEUR, J. MOUROT, Pig meat quality. Influence of rearing factors on skeletal muscle traits , INRAE Productions Animales: Vol. 12 No. 1 (1999)
- B. LEBRET, B. PICARD, The main components of carcasses and meat quality in various animal species , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande
- B. PICARD, B. LEBRET, I. CASSAR-MALEK, L. LIAUBET, C. BERRI, E. LE BIHAN-DUVAL, F. LEFEVRE, J.F. HOCQUETTE, G. RENAND, Genomic markers usable for meat quality assessment , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande