Danijel Karolyi

Blood serum metabolites and meat quality in crossbred pigs experiencing different lairage time

Abstract Pigs of two crosses: A (♀ Duroc × ♂Swedish Landrace) × ♂Pietrain (n=24) and B (♀ Swedish Landrace × ♂Large White) × ♂Pietrain (n=26) were used to investigate the effects of different lairage time (2 and 24 hours) on levels of stress and meat quality traits. No direct effect of lairage time on cortisol, lactate, electrolytes and meat quality parameters was observed. However, after long lairage time, pigs showed lower level of glucose and higher CK, AST and ALT activity. Crossbred B pigs exposed to short lairage time, showed higher blood lactate, sodium, and potassium level, higher drip loss and lower pHi, whereas there were no significant differences between the crossbreeds in the long lairage group. The results indicate that long lairage time decreases blood glucose level and produces signs of muscle damage. In the short lairage period, the crossbreed B showed a higher response to pre-slaughter handling affecting the meat quality.

Fatty acid composition of muscle and adipose tissue of beef cattle

Abstract The fatty acid (FA) composition of muscle and adipose tissue was investigated in intensively fed beef cattle. Heifers had more intramuscular fat with higher proportion of monounsaturated FA, while bulls had higher proportion of polyunsaturated FA (PUFA). The same was found in adipose tissue accompanied by higher proportion of saturated FA (SFA) in bulls. The PUFA/SFA ratio was close to recommendation for human diet only in bulls’ muscle, while n-6/n-3 PUFA ratios were generally higher than recommended. The observed FA variability between sexes was due to the differences in fatness. To improve the nutritional value, the n-3 PUFA in beef should be increased.

Consumer satisfaction with Slavonian Kulen from Black Slavonian or modern pigs

Abstract The goal of this research was to determine the consumers sensory acceptance of kulen made from Black Slavonian pigs and kulen of modern pig crosses and to find out how much particular sensory attributes influence overall satisfaction with kulen. The results showed that the consumer satisfaction with kulen from Black Slavonian pigs was the lowest compared to the satisfaction with kulen of modern pig crosses. The satisfaction with kulen taste had the greatest influence on overall satisfaction followed by its odour, colour and appearance.

The Effect of Sex and Dgat1 Gene Polymorphism on Fat Deposition Traits in Simmental Beef Cattle

This study investigated diacylglycerol O-acyltransferase 1 (DGAT1) gene K232A mutation in Simmental cattle and its effects on fat deposition traits. The sample (n=26) consisted of yearling bulls and beef heifers from an intensive rearing system in Croatia. Carcass fatness was assessed by total dissection method, whereas intramuscular fat (m. longissimus dorsi) content was determined using Soxhlet extraction with hydrolysis. Intramuscular fatty acid composition was determined by gas liquid chromatography using in situ transesterification. The muscle DNA was extracted and Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCRRFLP) analysis of the 411 bp fragment of DGAT1 gene was applied. The DGAT1 K allele was less frequent in heifers than in bulls, with the overall allelic frequency of 17% K allele. Only KA and AA genotypes were obtained, without deviation from the Hardy-Weinberg equilibrium. Heifers showed a higher degree of carcass and muscle fattening with more unsaturated intramuscular fat than bulls; however, there was no interaction between sex and DGAT1 gene. Generally, no significant difference between DGAT1 AA and KA animals was observed for any of the examined traits, except the slightly higher carcass share of the fattest beef category and higher intramuscular C14:0 desaturation index in KA heterozygous.

The effect of MC4R polymorphism on carcass composition and meat quality traits in pigs slaughter at different live weights

Abstract Commercial crossbred pigs slaughtered at different live weights were used to investigate the effect of G1426A polymorphism in the melanocortin-4 receptor (MC4R) gene on carcass composition and meat quality traits. The significant effect of G/A substitution on backfat thickness (BF; P<0.01) was observed in pigs slaughtered at high live weight (123.0±6.5kg), but not in pigs slaughtered at low live weight (99.1±3.7kg). That was accompanied by tendency of decrease (P<0.10) in estimated lean meat percentage (LMP). The BF was higher and LMP was lower in AA compared to GG genotype (P<0.01). Meat quality traits were not affected by MC4R genotype. These results suggest that GG genotype could be favourable in pigs slaughtered at higher live weights due to lower BF and higher LMP.

The trend of body tissues share of Simmental cattle in about twenty years period

Abstract This work investigated the bone, muscle and fat tissue shares in Simmental breed. The trial comprised 917 young bulls, progeny of 81 sires, during the period of 18 years. Sires were in their progeny testing for meat production traits. Average young bulls final body weight was 557.73±1.78kg in range between 385 and 729kg. Average body tissue share was as follows: bone 19.21±0.10%, muscle 61.91±0.15% and fat 14.13±0.11%. Significant (P<0.001) phenotypic correlations existed between final body weight and share of muscle (0.34) and fat (0.16), and between shares of bone and muscle (-0.13), bone and fat (-0.42) and muscle and fat (-0.28). Trend of increase in final body weight, muscle and bone share followed by slight decrease of fat share in investigated period was noted. It is suggested that was due to selection of large and robust sires.

Effect of breed and rearing system on intramuscular fatty acid profile of M. Semimembranosus in raw Slavonian ham

Abstract The effects of breed and rearing system on fatty acid (FA) profile of M. Semimembranosus in raw Slavonian ham were evaluated. Forty pigs were grouped by breed (Black Slavonian (BS) vs. Black Slavonian x Duroc (BSxD)) and by rearing system (outdoor vs. indoor), 10 pigs per group. All of the saturated FA (SFA) and monounsaturated FA (MUFA) significantly affected by genotype showed smaller values in the intramuscular fat of BS than of BSxD pigs. The percentage of polyunsaturated FA (PUFA) was higher in BS pigs than BSxD pigs. The PUFA/SFA and n-6/n-3 ratios were more favourable in BS pigs. Within SFA and MUFA, only C16:1 and C18:0 were affected by rearing system. On the other hand, rearing system influenced most of the PUFA, but without clear effect on PUFA/ SFA and n-6/n-3 ratios.

Sheep internal parasites on Rab and Pag

Abstract The purpose of our research was to determine which groups and species of internal parasites endanger the health of sheep on the islands of Rab and Pag. The research was carried out in 10 flocks on both islands taking the fresh dung out of 30% of the total number of sheep in each flock. It was ascertained that the gastrointestinal parasites and protozoa of Eimeria genus are present in most flocks on both islands. The presence of the fluke Dicrocoelium dendriticum was ascertained in considerably larger number of flocks on the island of Rab than on the island of Pag. On the other hand, the presence of parasites of Moniezia and Nematodirus genus was ascertained in larger number of flocks on the island of Pag. In two flocks on Rab parasites of Protostrongylus genus were ascertained while on the island of Pag they were not found in any flock.

Influence of ham weight, trimming and pressing on Istrian dry - cured ham seasoning loss

Abstract Influence of raw ham weight, trimming form and pressing on seasoning weight loss of Istrian dry-cured hams were studied. Swine thighs were shaped traditionally with skin and subcutaneous fat removed. The pelvis bones were left in the ham (B hams) or experimentally deboned (boneless or BL hams). After trimming the raw hams were weighted and classified into the weight classes. The hams were pressed after dry salting with different loads. High seasoning weight loss (46.31 %) of Istrian hams was expected due to raw ham skinning. However, deboning had no influence on differences in seasoning weight loss. Significantly higher weight loss of light class hams suggest to use raw hams heavier than 10 kg and 9 kg after B and BL dressing, respectively. There was no significant press load effect on seasoning weight loss.

Estimating grass and grass silage degradation characteristics by in situ and in vitro gas production methods

Abstract Fermentation characteristics of grass and grass silage at different maturities were studied using in situ and in vitro gas production methods. In situ data determined difference between grass and silage. Degradable fraction decreased as grass matured while the undegradable fraction increased. Rate of degradation (kd) was slower for silage than fresh grass. Gas production method (GP) data showed that fermentation of degradable fraction was different between stage of maturity in both grass and silage. Other data did not show any difference with the exception for the rate of GP of soluble and undegradable fraction. The in situ degradation characteristics were estimated from GP characteristics. The degradable and undegradable fractions could be estimated by multiple relationships. Using the three-phases model for gas production kd and fermentable organic matter could be estimated from the same parameters. The only in situ parameter that could not be estimated with GP parameters was the soluble fraction. The GP method and the three phases model provided to be an alternative to the in situ method for animal feed evaluations.