Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-28T04:46:15.681Z Has data issue: false hasContentIssue false
  • English
  • Français

Moderate indoor exercise: effect on production and carcass traits, muscle enzyme activities and meat quality in pigs

Published online by Cambridge University Press:  02 September 2010

A. C Enfalt ,
K. Lundström ,
I. Hansson ,
A. Karlsson ,
B. Essén-Gustavsson  and
J. Håkansson
A. C Enfalt
Affiliation:
Department of Food Science
K. Lundström
Affiliation:
Department of Food Science
I. Hansson
Affiliation:
Department of Food Science
A. Karlsson
Affiliation:
Department of Food Science
B. Essén-Gustavsson
Affiliation:
Department of Medicine and Surgery
J. Håkansson
Affiliation:
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden
Get access

Abstract

The effects of moderate indoor exercise (running/walking up to 735 m, 5 days/week) on performance, muscle enzyme activities, carcass traits and technological meat quality were studied in 20 crossbred slaughter pigs during the fattening period. Non-exercised pigs were kept only in their pens and consisted of littermates (no. = 20). Blood samples for lactate analysis and muscle samples from m. longissimus dorsi (LD) and m. biceps femoris (BF) for analyses of the activities of lactate dehydrogenase (LDH), citrate synthase (CS), 3-OH-acyl-CoA dehydrogenase and hexokinase were collected at exsanguination. The initial pH was measured approximately 1 min after exsanguination in LD and BF. The carcasses were partially cut and then the back and ham were dissected into individual muscles. Carcass length and presence of osteochondrosis were recorded. Technological meat quality parameters measured were: surface reflectance, water-holding capacity, intramuscular fat (IMF), crude protein, dry matter, ash content, shear force, ultimate pH, pigment content and extractability of muscle proteins.

In comparison with the non-exercised pigs, the exercised pigs had slightly shorter carcasses, paler meat and higher drip loss values in LD and, in BF, a lower proportion of IMF and dry matter and higher pigment content. The CS and LDH activities differed between LD and BF muscles, as also did many of the technological meat quality traits.

Keywords

carcass compositionenzyme activityexercisemeat qualitypigs
Type
Research Article
Information
Animal Production , Volume 57 , Issue 1 , August 1993 , pp. 127 - 135
Copyright
Copyright © British Society of Animal Science 1993

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Andaya, E. E., Arganosa, V. G. and Salayog, F. A. 1972. Effects of walking exercise on some characteristics of pork carcass. Philippine Agriculturist 56:98–103.Google Scholar
Andersson, K. 1980. Studies on crossbreeding and carcass evaluation in pigs. Report 46. Thesis, Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences.Google Scholar
Andersson, K., Andersson, I. and Essén-Gustavsson, B. 1990. [Grisarna inne eller ute?] Fakta husdjur nr 12, Swedish University of Agricultural Sciences.Google Scholar
Barton-Gade, P. and Blaabjerg, L. O. 1989. Preliminary observations on the behaviour and meat quality of free range pigs. Proceeding thirty-fifth international congress of meat sciences and technology, Copenhagen, Denmark, pp. 1002–1005.Google Scholar
Essén, B., Lindholm, A. and Thornton, J. 1980. Histochemical properties of muscle fibre types and enzyme activities in skeletal muscles of standardbred trotters of different ages. Equine Veterinary Journal 12:175–180.CrossRefGoogle ScholarPubMed
Essén-Gustavsson, B. and Fjelkner-Modig, S. 1985. Skeletal muscle characteristics in different breeds of pigs in relation to sensory properties of meat. Meat Science 13: 33–47.CrossRefGoogle ScholarPubMed
Essén-Gustavsson, B., Karlström, K. and Lindholm, A. 1984. Fiber types, enzyme activities and substrate utilisation n i skeletal muscles of horses competing in endurance rides. Equine Veterinary Journal 16:197–202.CrossRefGoogle Scholar
Essén-Gustavsson, B., Karlström, K. and Lundström, K. 1992. Muscle fibre characteristics and metabolic response at slaughter in pigs of different halothane genotypes and their relation to meat quality. Meat Science 31:1–11.CrossRefGoogle ScholarPubMed
Essén-Gustavsson, B. and Lindholm, A. 1983. Influence of exercise on muscle metabolic characteristics in pigs and on backfat thickness at slaughter. Proceedings of the fifth international conference on production disease in farm animals, Uppsala, Sweden, pp. 356–362.Google Scholar
Essén-Gustavsson, B., Lundström, K., Larsson, G., Lindholm, A., Nordin, A.-C, Hansson, I. and Tornberg, E. 1988. The effect during growth of moderate exercise on muscle metabolic characteristics in vivo and relation to meat quality and sensory properties. Proceedings of the thirty-fourth international congress of meat sciences and technology, Brisbane, Australia, pp. 27–30.Google Scholar
Fernandez, X., Forslid, A., Mågård, M., Möller, B. M. and Tornberg, E. 1992. Effect of time between adrenaline injection and slaughter on the rate and extent of postmortem metabolism in porcine skeletal muscle. Meat Science 31: 287–298.CrossRefGoogle ScholarPubMed
Fernandez, X., Mågård, M. and Tornberg, E. 1990. The variation in pig muscle glycogen content during preslaughter handling — an intra vitam study. In NJF-seminar no 183, Köttkvalitet hos våra husdjur, Uppsala, Sweden.Google Scholar
Fitts, R. H., Cassens, R. G. and Kauffman, R. G. 1976. Effect of exercise on porcine muscle and body composition. journal of Animal Science 42: 854–859.CrossRefGoogle Scholar
Fitts, R. H., Nagle, F. J. and Cassens, R. G. 1973. Characteristics of skeletal muscle fiber types in the miniature pig and the effect of training. Canadian Journal of Physiology and Pharmacology 51: 825–831.CrossRefGoogle ScholarPubMed
Hale, O. M., Newton, G. L. and Cleveland, E. R. 1984. Effects of exercise during the growing-finishing period on performance, age at puberty and conception rate of gilts. Canadian journal of Animal Science 58: 541–544.CrossRefGoogle ScholarPubMed
Hale, O. M., Newton, G. L. and Haydon, K. D. 1986. Effect of diet and exercise on performance, carcass traits and plasma components of growing-finishing barrows, journal of Animal Science 62: 665–671.CrossRefGoogle ScholarPubMed
Hawrysh, Z. J., Murray, D. M. and Bowland, J. P. 1974. Effects of exercise on palatability and cooking characteristics of pork. Canadian Journal of Animal Science 54: 191–195.CrossRefGoogle Scholar
Honikel, K. O. 1987. How to measure the water-holding capacity of meat? Recommendation of standardized methods. In Evaluation and control of meat quality in pigs (ed. Tarrant, P. V., G., Eikelenboom and G., Monin), pp. 129–142. Martinus Nijhoff, Dordrecht.CrossRefGoogle Scholar
Karlsson, A., Enfält, A.-C, Essén-Gustavsson, B., Lundström, K., Rydhmer, L. and Stern, S. 1993. Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs, journal of Animal Science 71: 930–938.CrossRefGoogle ScholarPubMed
Karlsson, A. and Lundström, K. 1991. Meat pigment determination by a simple and non-toxic alkaline haematin method — (an alternative to the Hornsey and the cyanometmyoglobin methods). Meat Science 29: 17–24.CrossRefGoogle Scholar
Kauffman, R. G., Eikelenboom, G., Wai, P. G. van der, Merkus, G. and Zaar, M. 1986. The use of filter paper to estimate dri p loss of porcine musculature. Meat Science 18: 191–200.CrossRefGoogle Scholar
Krzywicki, K. 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Science 3:1–10.CrossRefGoogle ScholarPubMed
Lannek, N., Lindberg, P., Blomgren, L., Johansson, G. and Jonsson, L. 1974. The influence of varying pe n size and of physical training on PSE in pigs. Nordisk Veterinaermedicin (Scandinavian Journal of Veterinary Science) 26: 430–435.Google Scholar
Lewis, P. K., Rakes, L. Y., Brown, C. J. and Noland, P. R. 1989. Effect of exercise and pre-slaughter stress on pork muscle characteristics. Meat Science 26:121–129.CrossRefGoogle ScholarPubMed
Lundström, K., Barton-Gade, P., Andersen, R. and Hansson, I. 1988. Pale pig meat — relative influence of PSE and low pigment content. Proceedings of the thirty-fourth international congress of meat science and technology, Brisbane, Australia, pp. 584–587.Google Scholar
Lundström, K., Essèn-Gustavsson, B., Rundgren, M., Edfors-Lilja, I. and Malmfors, G. 1989. Effect of halothane genotype on muscle metabolism at slaughter and its relationship with meat quality: a within-litter comparison. Meat Science 25: 251–263.CrossRefGoogle ScholarPubMed
Lundström, K., Malmfors, B., Malmfors, G. and Stern, S. 1987. Meat quality in boars and gilts after immediate slaughter or lairage for two hours. Swedish Journal of Agricultural Research 17: 51–56.Google Scholar
MacDougall, D. B. 1984. Detection of PSE-meat by the MRI fibre optic probe (FOP). Proceedings of the scientific meeting biophysical PSE-muscle analysis (ed. H. Pfüzner), Vienna, Austria, pp. 162–168.Google Scholar
Mandigo, R. W., Peo, E. R., Kumm, R. C. and Moser, B. D. 1971. Influence of exercise on pork carcass composition. Journal of Animal Science 33: 220 (abstr.).Google Scholar
Monin, G., Mejenes-Quijano, A. and Talmant, A. 1987. Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs. Meat Science 20: 149–158.CrossRefGoogle ScholarPubMed
Morrison, S. R., Hintz, H. F. and Givens, R. L. 1968. A note on effect of exercise on behaviour and performance of confined swine. Animal Production 10: 341–344.Google Scholar
Murray, D. M., Bowland, J. P., Berg, R. T. and Young, B. A. 1974. Effects of enforced exercise on growing pigs: feed intake, rate of gain, feed conversion, dissected carcass composition, and muscle weight distribution. Canadian Journal of Animal Science 54: 91–96.CrossRefGoogle Scholar
Nielsen, N. J. 1981. The effect of environmental factors on meat quality and on deaths during transportation and lairage before slaughter. In Porcine stress and meat quality — causes and possible solutions to the problems (ed. Frastein, T., E., Slinde and N., Standal), pp. 287–297. Ås, Norway.Google Scholar
Offer, G., Knight, P., Jeacocke, R., Almond, R., Cousins, T., Elsey, J., Parsons, N., Sharp, A., Starr, R. and Purslow, P. 1989. The structural basis of the waterholding, appearance and toughness of meat and meat products. Food Microstructure 8:151–170.Google Scholar
Peo, E. R., Mandigo, R. W., Wehrbein, G. F., Cunningham, P. J. and Vipperman, P. E. 1970. Effect of treadmil l exercise on body traits of g-f swine. Journal of Animal Science 31: 175 (abstr.).Google Scholar
Perrin, W. R. and Bowland, J. P. 1977. Effects of enforced exercise on the incidence of leg weakness in growing boars. Canadian Journal of Animal Science 57: 245–253.CrossRefGoogle Scholar
Petrov, J. and Tomov, V. 1985. [A study on skeletal muscle structure and meat tenderness of pigs raised at different regimens of movement.] Zhivotnovudni Nauki 22: 63–69.Google Scholar
Reiland, S., Ordell, N., Lundeheim, N. and Olsson, S. E. 1978. Heredity of osteochondrosis, body constitution and leg weakness in the pig. Acta Radiologica Supplementum 358:123–137.Google ScholarPubMed
Rülcker, C. 1968. The influence of physical training and short-time physical stress on colour, fluid loss? pH, adenosine triphosphate and glycogen of the gracilis muscle In pigs. An experimental study. Acta Veterinaria Scandinavica Supplementum 24.Google Scholar
Salomon, F. V., Thtiring, M. and Salomon, B. 1984. [Effects of running-belt exercise on distribution of fibre types and fibre diameter in m. semitendinosus of swine.] Archiv für experimentelle Veterinaermedizin 38: 800–806.Google Scholar
Skjervold, H., Standal, N. and Bruflot, R. 1963. Effect of one form of exercise on the body development in pigs. journal of Animal Science 22: 458–462.CrossRefGoogle Scholar
Statistical Analysis Systems Institute. 1985. SAS user's guide: statistics version 5. SAS Institute Inc., Cary, NC.Google Scholar
Thomke, S. and Persson, K.-Å. 1965. Motionsförsök med slaktsvin. Svinskötsel 55: 267–272.Google Scholar
Wal, P. G. van der 1991. Free range pigs: carcass characteristics and meat quality. Proceedings of the thirty-seventh International Congress in Meat Science and Technology, Kulmbach, Germany, pp. 202–205.Google Scholar
Warriss, P. D., Bevis, E. A. and Ekins, J. 1989. The relationships between glycogen stores and muscle ultimate pH in commercially slaughtered pigs. British Veterinary journal 145: 378–383.CrossRefGoogle ScholarPubMed
Warriss, P. D., Kestin, S. C. and Robinson, J. M. 1983. A note on the influence of rearing environment on meat quality in pigs. Meat Science 9: 271–279.CrossRefGoogle ScholarPubMed
Weiss, G. M., Peo, E. R., Mandigo, R. W. and Moser, B. D. 1975. Influence of exercise on performance and carcass parameters of confinement reared swine. Journal of Animal Science 40: 457–462.CrossRefGoogle Scholar