Sponsor Day on animal feeding: Intramuscular fat and quality of fresh pork meat. Does genetic origin condition the response to nutritional modifications?

Intramuscular fat and quality of fresh pork

meat. Does genetic origin condition the

response to nutritional modifications?

Enric Esteve-Garcia

IRTA

Monogastric Nutrition

Centre Mas Bover

Constantí

2

Sponsor day 2014: Intramuscular fat and quality of fresh pork meat

Organoleptic properties

Color Tenderness Juiciness Flavor

• Myoglobin

• Fat

• post mortem

• Storage of meat

• Collagen

• IMF

• Water content

• IMF

• FA

• Sexual

odor

IMF &

QUALITY

Positive effectDavis et al. (1975) Gandemer et

al. (1990)

Hodgson et al. (1991) Fernandez

et al. (1999a)

Brewer et al. (2001) Heyer and

Lebret (2007)

Moeller et al. (2010)

No effectHovenier et al. (1993)

Blanchard et al. (2000)

van Laack et al. (2001)

Lonergan et al. (2007)

Negative effectJudge et al (1960)

Candek-Potolar et al (1988)

Huf´-Lonergan et al. (2002)

Suggested IMF thresholds for pleasing experience1.0 - >4.0 (Wood, 1990; Fortin et al., 2005; Bejerholm and Barton-Gade, 1986; Meisinger, 2002;

DeVol et al., 1988; Fernandez et al., 1999b; Daszkiewicz et al., 2005; Gandemer et al., 1990).

Some modern genotypes IMF is < 1%

Water holding capacity is reduced 09/05/2014

3


2. Pig lipid metabolism

Exogenous fat source

Endogenous synthesis

Adipogenesis

Fat oxidation

1-2 % fat 20-35 % fat

Newborn 100 kg pig

70 % subcutaneous fat

20-25 % intermuscular fat

5 % perirenal fat

1-2% intramuscular (Henry, 1977).

09/05/2014

4


Loins(n=40)

Group IMFa StdDev Marblingb

G1 0.96 0.30 1 (100%)

G2 2.11 0.07 1 (30%) and 2 (70 %)

G3 3.72 0.26 3 (100%)

G4 5.78 0.19 3 (80%) and 4 (20%)

a near infrared technology FoodScan equipment (Foss Analytical, Denmark); λ 850 - 1050 nm b National Pork Producers Council (NPPC, 1999); from 1 (devoid of marbling) to 10 (abundantly marbled)

Eating evaluation Visual evaluation

•T oven 200ºC

• Endpoint T 76ºC

1.5 cm

3mm

• Heater 55ºC (max10 min)

1.5 cm

Meat Science 91 (4): 448-453

Consumer study IRTA

09/05/2014

Visual

Marbled loin lovers

0,96

2,11

3,72

5,78

Lean loin lovers

0,96

2,11

3,72

5,78

5


09/05/2014

Marbled loin lovers

0,96

2,11

3,72

5,78

Lean loin lovers

0,96

2,11

3,72

5,78

4th preference

1st preference

Overall eating acceptability

4

4,5

5

5,5

6

6,5

7

7,5

8

0,96 2,11 3,72 5,78

Marbled lovers

Lean lovers

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09/05/2014

1 = dislike

9 = like

Can we improve the meat eating quality of

lean meat (through nutrition?)

7

Sponsor day 2014: Intramuscular fat and quality

of fresh pork meat

09/05/2014

8


Factors affecting fat deposition

Genetics

• Breed: Duroc (fat, ↑ IMF content), Large White and

Landrace French (normal muscle development) and

Pietrain and Belgian Landrace (heavily musculated, ↓ IMF)

CROSBREEDING (Gondret and Hoquette, 2006; Girard et al.,

1988).

• Genes: 40 genes differently expressed in longissimus

dorsi muscles lean / fatty pigs. Liu et al. (2009)

• Heritability: h2 = 0.26 to 0.86, mean of 0.50 (Sellier, 1998)

Slaughtering age↑ LW (above 100kg) lean meat proportion ↓ and

subcutaneous fat ↑ (moderate growth of IMF) (Stupka et al.,

2008)

Gender Fatness: castrated males > females > entire males

Environment

Temperatures <16ºC ↑ fatness (optimum between 16 and

21 ºC)

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9


Studies in

pigs

Conjugated linoleic acid• Improve feed efficiency (Ostrowska et al. 1999)

• ↓ animal fatness (Dugan et al. 1997)

• ↑ IMF content (Dugan et al. 1999)

• ↑ SFA and ↓ MUFA (Avertte-Gatlin et al. 2002)

• CLA accumulation in tissues (c9,t11 > t10,c12) (Smith et al. 2002)

• Range of response: white breeds1.0-3.7 (P2=

12-30mm) -60 to +55 %. Iberian 9.4-10.6

(P2=75mm) +13 %

Discrepancies in ≠

studies IMF

Increase No effect Reduction

Dugan et al. 1999

D’Souza and Mullan, 2003

Dugan et al. 2003

Joo et al. 2002

Sun et al. 2004

Morel et al. 2008

Cordero et al. 2010b

Zhong et al. 2011

Barnes et al. 2012

Tischcendorf et al. 2002

Migdal et al. 2004

Lauridsen et al. 2005

Weber et al. 2006

Cordero et al. 2010a

Intrapichet et al. 2008

09/05/2014

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• 16 Duroc x Landrace gilts from 73±3 kg to

117±5 kg BW (54 days)

• Allocated individually

• Diet based on barley. Ad libitum. Fat source:

4 % Sunflower oil

4 % CLA oil 62.7% mixture of CLA (30.5% 9c,11t, 30.6%10t,12c, minor isomers)

Meat Science 2013: 448-453

09/05/2014

IRTA Study

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Diets

Item (n=8/treatment) Control CLA RMSE P-value

Backfat thickness

1st rib, mm c 40.9 37.9 4.76 0.228

3th-4th last ribs, mm a 24.1 21.3 3.59 0.146

Last rib, mm a 22.5 19.9 3.75 0.187

1st lumbar vertebrae, mm c 27.9 25.6 4.09 0.290

3th-4th lumbar vertebrae, mm b 31.1 26.6 4.46 0.066

Gluteus medius, mm c, d 24.5 22.2 4.01 0.281

Muscle depth

3th-4th last ribs , mm a 47.9 48.3 3.78 0.856

Lean percentage, % e 52.2 54.8 3.27 0.145

Backfat thickness and loin depth

3th-4th

last ribs

3th-4th

lumbar

vertebrae

1st rib

Gluteus

medius

Last rib

1st lumbar

vertebrae

09/05/2014

Intramuscular fat in LT and SM muscles

0

0,5

1

1,5

2

2,5

LD SM

Control

4% CLA

12


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13


Studies in

pigs

Conjugated linoleic acid• Improve feed efficiency (Ostrowska et al. 1999)

• ↓ animal fatness (Dugan et al. 1997)

• ↑ IMF content (Dugan et al. 1999)

• ↑ SFA and ↓ MUFA (Avertte-Gatlin et al. 2002)

• CLA accumulation in tissues (c9,t11 > t10,c12) (Smith et al. 2002)

• Range of response: white breeds1.0-3.7 (P2=

12-30mm) -60 to +55 %. Iberian 9.4-10.6

(P2=75mm) +13 %

Discrepancies in ≠

studies IMF

Increase No effect Reduction

Dugan et al. 1999

D’Souza and Mullan, 2003

Dugan et al. 2003

Joo et al. 2002

Sun et al. 2004

Morel et al. 2008

Cordero et al. 2010b

Zhong et al. 2011

Barnes et al. 2012

Tischcendorf et al. 2002

Migdal et al. 2004

Lauridsen et al. 2005

Weber et al. 2006

Cordero et al. 2010a

Tous et al., 2013

Intrapichet et al. 2008

09/05/2014

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Vitamin A IMF

Beef cattle

Without vit A supplementation:

↑ IMF or marbling

(Siebert et al. 2006)

(Gorocica-Buenfil et al. 2007a,b,c)

(Kruk et al. 2008)

(Arnett et al. 2009)

09/05/2014

Pigs

Reduction dietary vit A(D’Souza et al. 2003, 2008)

LW x L x DU

↑ IMF

Range 1.3-2 (54 %)

(Olivares et al. 2011)

LW x LW x L

Range2-2.5 (21%)

Increase dietary vit A

(Olivares et al. 2009a,b)

DU x LW x L

↑ IMF 3.2-4 (25 %) 3.4-3.8 (12 %)

(Olivares et al. 2009a,b)

L x LW x L x LW

No effect IMF 3-2.7 (-10 %)

15

Sponsor day 2014: Intramuscular fat and

quality of fresh pork meat

09/05/2014

EFSA (2009)

↓ Vitamin A

negative for

animal health

and risk to

exceed 3,000

μg/day for

consumers

16


• 48 barrows LD x DU; 36±2.8 - 117±5.6 kg LW

• 3 experimental diets (32 -37 % sorgum; 25 % manioc;

20 % wheat; ≠ vitamin A level). Ad libitum :

Without vit. A supplementation (0 IU/kg)

Close to required vit. A (1,250 IU/kg; NRC 1998)

Commercial vit. A level (5,000 IU/kg)

• 16 blocks of LW; housed individually

Submitted to Livestock Science

09/05/2014

IRTA Study on Vitamin A

Effect of Vitamin A on fat deposition

8,4

8,6

8,8

9

9,2

9,4

9,6

9,8

10

10,2

Perirenal

0

1250

5000+

11 %

*

17

Sponsor day 2014: Intramuscular fat and quality

of fresh pork meat

09/05/2014

2

2,1

2,2

2,3

2,4

2,5

2,6

2,7

2,8

IMF

0

1250

5000+

18 %

NS

18


Dietary protein and lysine, arginine and leucineStudies in

pigs (IMF)

↓ Protein

↓ Lysine

+1% Arginine

+2% Leucine

↓ Protein &

↓ Lysine

Increase No effect

Doran et al. (2006)

Witte et al. (2000) (2.9-3.5, 21 %)

Bidner et al. (2004) (3.5-4.4, 26 %)

Katsumata et al. (2005) (3.5-6.7, 91 %)

Boler et al. (2011) (1.3-2.3, 77 %)

Zhang et al. (2008)

Karlsson et al. (1993) (1.5-2.4, 60 %)

Goerl et al. (1995) (2.7-9.4, 350%)Gondret & Lebert (2002) (1.7-2.5, 40 %)

D’Souza et al. (2003) (1.3-2.7,

208%)Da Costa et al. (2004) (1.3-2.6, 100 %)

Pérez et al. (2006) (1.8-2.3, 28 %)

Teye et al (2006) (1.7-2.7, 59 %)

D’Souza et al. (2008) (1.4-1.8, 29 %)

Guo et al. (2011) (3.1-5.8, 89 %)

Szabó et al. (2001)

(1.3-1.7, 31 %)

Rodríquez-Sanchez et al. (2011)

(2.4-2.9, 21 %)

Hyun et al. (2003) (2.4-3.4, 42%)

Hyun et al. (2007) (2.4-4.4, 83 %)

Tan et al. (2009) (1.8-3.1, 72 %)

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• 104 barrows LD x DU; 62±5 - 124±5 kg LW

• 4 experimental diets (based on corn & barley; LP manioc).

Ad libitum:

High protein high lysine

High protein low lysine

Low protein high lysine

Low protein low lysine

• 2 or 3 pigs per pen (10 blocks) 2x2 factorial design

• 68 selected according slaughter weight

High protein: 13.0 /10.6 %

High lysine: 6.50/5.20 g dig/kg

Low protein: 12.0/9.80%

Low lysine: 5.54/4.24 g dig/kg

Journal of Animal Science 2014: 129-140

09/05/2014

IRTA Study: Protein and Lysine

Effect of Lysine and protein on

performance and IMF

0

0,5

1

1,5

2

2,5

3

3,5

4

4,5

ADG FG

HP HL

HP LL

LP HL

LP LL

0

0,5

1

1,5

2

2,5

3

3,5

4

4,5

5

LT SM

HP HL

HP LL

LP HL

LP LL

*

+16 %

+ 8 %

+36 %

20


09/05/2014

21


• 108 barrows (LD x DU) x Pi; 67±4 - 107±7 kg LW

• 6 experimental diets (based on corn). Ad libitum. Glutamic

acid replaced aa additions.

Control

Control + 1 % Arg

Control + 2 % Leu

Control + 1 % Arg + 2 % Leu

Low protein

Low protein + 1 % Arg + 2 % Leu

• 3 pigs per pen (6 blocks)

Protein

Control : 16% / 13%

Low protein 14% / 11.8%

Submitted to Meat Science

09/05/2014

IRTA Study: Protein, Leucine and Arginine

Effect of Protein, arginine and leucine

0

0,5

1

1,5

2

2,5

3

3,5

4

ADG FG

C

CA

CL

CAL

LP

LPAL

*

*

0

0,5

1

1,5

2

2,5

Marbling IMF

22


09/05/2014

Intramuscular fat (IMF) is important for

eating quality. More is better

Nutrient Effect

CLA Not always

Vitamin A

Protein reduction Not always

Lysine reduction Not always

Leucine Not always

Arginine

23


09/05/2014

Why ‘not always’?

24


0

0,5

1

1,5

2

2,5

3

IMF

HP HL

LP HL

+16 %

0

0,5

1

1,5

2

2,5

3

IMF

C

LP

-12 %

LD x DU (LD x DU) x Pi

09/05/2014

Sponsor Day on animal feeding: Intramuscular fat and quality of fresh pork meat. Does genetic origin condition the response to nutritional modifications?

Technology

intramuscular fat

duroc fat

intermuscular fat

fat newborn

perirenal fat

quality of lean meat

sponsor day

lean meat proportion