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Identification of halothane genotypes by calcium accumulation and their meat quality using live pigs

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Cheah, A.M., Cheah, K.S., Lahucky, R., Kova, L. and McPhee, C. P. (1994) Identification of halothane genotypes by calcium accumulation and their meat quality using live pigs. Meat Science, 38 . pp. 375-384.

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Article Link: http://dx.doi.org/10.1016/0309-1740(94)90064-7

Publisher URL: http://www.elsevier.com


The three halothane genotypes (NN, Nn, and nm) were identified by measuring the capacity for Ca2+ accumulation by sarcoplasmic reticulum in whole muscle homogenate preparations of M. longissimus dorsi with a Ca2+ specific electrode at 35°C. Significant differences (P < 0·001) in deterioration (%) of Ca2+ accumulation, 12% for NN, 35% for Nn, and 81% for nn pigs, were observed after ageing the whole muscle homogenate preparations for 24 h in ice.
Predictions of meat quality in live pigs (n = 34) based on the values for water-holding capacity, assessed as fluid (g/0·5 g wet wt LD), and pH (fluid) by using small biopsy LD samples (Cheah et al. 1993) were performed on all the halothane genotypes. The halothane genotype NN (n = 11) showed a fluid value of 0·37 ± 0·01 and a pH (fluid) value of 6·62 ± 0·03 as compared with 0·61 ± 0·02 and 5·84 ± 0·04, respectively, for the halothane genotype nn (n = 13). The Nn pigs (n = 10) showed fluid (0·49 ± 0·03) and pH (fluid) (6·19 ± 0·11) values between those values observed for the two homozygotes (NN and nn). Predictions of meat quality in live pigs from biopsy LD muscles were confirmed from assessments on post-mortem LD muscles based on pH1 and fibre optic probe (FOP) measurements.
The extent of deterioration (%) in Ca2+ accumulation showed high correlations with fluid (r = -0·861) and pH (fluid) (r = -0·831) in the biopsy LD samples, and with pH1 (r = 0·663), FOP (r = -0·812), and drip (%) loss (r = -0·777) in the post-mortem LD samples.

Item Type:Article
Corporate Creators:Animal Science
Additional Information:© Elsevier
Keywords:pigs halothane genotype calcium accumulation meat quality
Subjects:Veterinary medicine
Animal culture > Swine
Live Archive:07 May 2004
Last Modified:03 Sep 2021 16:47

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