Progress 10/01/07 to 09/30/12
Outputs
OUTPUTS: In the final year of the project, two primary focal areas were addressed: 1) Additional discovery of Single Nucleotide Polymorphisms (SNP) associated with pork quality.; 2) Associations between housing and antimicrobial resistance influencing pig productivity. The SNP data has been peer-reviewed and published in Meat Science. The manuscripts for the influence of environment on antimicrobial resistance are in preparation. PARTICIPANTS: S.J. Moeller. H.N. Zerby, K.M. Irvin, D.A. Nonneman - USDA ARS, G.A. Rohrer - USDA ARS, B.A. Wenner, R.K.Miller - Texas A and M University, M. Boggess - USDA, J. M. Box-Steffensmeier - Ohio State University, C. A. Stahl - Facts Consulting. TARGET AUDIENCES: Primary Audience - Scientific Community; Secondary Audience - Swine Seedstock suppliers for application. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Results of the collaborative SNP research demonstrate new areas within the swine genome that have causative influence on variation in pork quality at the commercial production level, thereby, adding to the ability of swine geneticists and genetic companies to include specific SNP results in existing and new genetic selection programs at the nucleus and multiplication phases. Economic incentives for improving production efficiency while maintaining or improving pork product quality exist across the pork chain (farm to fork) as past selection focus on lean production has led to reduced overall processing and eating quality. Confirmation of markers is essential to scientific knowledge of how to best apply research in business settings such as seedstock supply. Addressing environmental influences (housing and nutrition) on antimicrobial resistance in pig populations is the first step to addressing potential genetic influences at a future date. The study conducted indicates that housing effects, with a standard genetic base, were present in relation to animal response for performance and efficiency measures. However, limited differences were observed in the assessment of antimicrobial resistance across housings systems, suggesting that inherent, and potentially system-based, microbial populations exist that remain constant even when animals are housed in environments that differ a great deal. Pigs fed sub-therapeutic levels of a common swine antibiotic, across housing environments, performed poorer than negative controls or those fed an antibiotic alternative. This knowledge, combined with housing results, signifies evidence that housing and nutrition do not interact to influence performance outcomes in swine, and future studies can look at both environmental or nutrition influences on performance and antimicrobial measures across known variation in either characteristic.
Publications
- Rohrer, G. A., D. J. Nonneman, R. K. Miller, H. Zerby, and S. J. Moeller. 2012. Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigs. Meat Science 92: 511-518.
- M.S. Thesis. Wenner, B. A. 2012. Effect of Bio-Mos and housing on pig growth, health, carcass composition and bacterial antibiotic resistance genes
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Two Master of Science Theses focusing directly on the project have been complete in 2011. Megan Bishop's project addressed the influence of low energy diet on the growth, carcass composition, and meat quality in Berkshire swine. Katie Betts' project addressed the effect of feeding ractopamine on growth performance, carcass composition, muscle quality, and cortisol concentration in purebred Berkshire swine. Both students presented abstracts at regional or national ASAS meetings and are preparing journal manuscripts. PARTICIPANTS: OSU/OARDC Personnel: Steven J. Moeller, Henry N. Zerby, Dustin Boler, Francis Fluharty; Megan Bishop; Katherine Betts, Sara Crawford, Benjamin Wenner, Josh Kyle, Benjamin Bohrer, Kyle Culp, Alexandra Gress, Michael Cresssman. USDA/MARC Collaborators: Dan Nonneman, Gary Rohrer. Morehead State University: Rebecca Miculinich. TARGET AUDIENCES: National Pork Board - Demand Enhancement, Niche Market and Animal Science Committees. Data collected and reported is being used to guide demand enhancement initiatives, fund additional research priorities, and identify opportunities for targeted marketing of pork and pork products. National Swine Improvement Federation: Development of genetic selection strategies involving targeted genes and markers to assist traditional quantitative selection. Swine Genetic Resource Suppliers: Incorporation of new traits and genetic markers in swine improvement programs for the purpose of improving pigs and assuring consumer demand for pork. Scientific Community: New discoveries facilitate new research and development of new tools to effectively improve pork production and eating quality. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Megan Bishop's results indicated; As expected pigs receiving the low energy diet had lower (P < 0.05) average daily gain. However, they also produced carcasses with less backfat and loin muscle area (LMA), while the added age when fed standard diets had significantly greater final weights and produced carcasses with greater backfat and LMA. In general, there were minimal differences in quality attributes for the Berkshire and Berkshire influenced pigs in both experiments with the exception of 7ST pigs having greater (P < 0.05) marbling scores supported by numerically higher IMF, and Berkshire 6LE pigs having a greater (P < 0.05) shear force. Although low energy diets did not result in detrimental effects on carcass composition and muscle quality, their negative impacts on growth performance and consequently cost of production do not make them an effective alternative in producing Berkshire or Berkshire influenced pigs for high quality markets. Katie Betts' results indicated; Individual ADG was greater (P < 0.05) for RAC10 when compared with C and RAC5 by d 14 and through d 28, while pigs fed RAC5 had greater ADG than the C from d 1 to 14 and d 1 to 21 (P < 0.05) only. However, when assessed on a pen basis, ADG was not different across the 28 d feeding period. Feeding RAC5 or RAC10 improved pen FC throughout the trial when compared with pens fed the C diet (P < 0.05); however, no differences were observed between RAC5 and RAC10. Serial ultrasonic measures of BF were significantly decreased in RAC10 pigs from 95 to 120 kg of BW when compared to C pigs and from 115 to 120 kg BW when compared to RAC5 pigs. Pigs fed RAC5 had decreased BF from 110 to 120 kg BW when compared to C. Carcass LMA of RAC10 was greater than C (P < 0.05) and BF was less than RAC5 and C (P < 0.05). Carcass fat-free lean percentage was greater for pigs fed RAC10 (P < 0.05) when compared with carcasses of pigs fed C and RAC5 diets. Neither RAC5 nor RAC10 diets influenced fresh loin quality, as there were no differences in visual color, marbling, firmness, wetness, or L*. On d 0, baseline cortisol concentrations did not differ between treatment groups. No differences in salivary or plasma cortisol concentrations were observed between treatments regardless of day. Final results indicate feeding ractopamine improved feed conversion efficiency, maintained (RAC5), or improved (RAC10) carcass lean content and, therefore, value without negatively influencing pig cortisol concentrations or pork loin quality. Drs. Moeller and Zerby have also worked closely with researchers at USDA/MARC and Morehead State University to identify genomic markers, SNPs, and genes influencing meat quality. Three publications were submitted and two were accepted (abstract and journal article) for publication in journals.
Publications
- Nonneman, D; Lindholm-Perry, AK; Shackelford, SD; King, DA; Wheeler, TL; Rohrer, GA; Bierman, CD; Schneider, JF; Miller, RK; Zerby, H; and Moeller, SJ. 2011. Predictive markers in calpastatin for tenderness in commercial pig populations. Journal of Animal Science. Vol. 89:2663-2672.
- Betts, K.S. 2011. MS Thesis: The effect of feeding ractopamine on growth performance, carcass composition, muscle quality, and cortisol concentration in purebred Berkshire swine.
- Bishop, M. J. 2011. MS Thesis: Influence of a low energy diet within Berkshire genetics on associated effects of growth, composition, and quality.
- Betts, KS; Moeller, SJ; Zerby, HN; Crawford, SM; Cressman, MD; Bishop, MJ. 2011. Effects of ractopamine on stress-related hormone levels of purebred Berkshire swine [Abstract]. International Society of Applied Ethology: 134.
- Betts, KS; Moeller, SJ; Zerby, HN; DeRouchey, JM; Cressman, Bishop, MJ; Gress, AI; and Fluharty, FL. 2011. Effects of ractopamine on performance, carcass and meat quality in purebred Berkshire swine [Abstract]. Journal of Animal Science, Volume 89, E-Supplement 1: 460.
- Bishop, MJ; Zerby, HN; Moeller, SJ; Kuber, PS; DeRouchey, JM; Betts, KS. 2011. The influence of low and standard energy diets on efficiency, carcass value, and pork quality in Berkshire swine [Abstract]. Journal of Animal Science, Volume 89, E-Supplement 1: 460.
- Penick, ML; TJ Wistuba; SJ Moeller, and HN Zerby. 2011. The effect of adipocyte determination and differential factor-1 (ADD1) on fresh pork quality [Abstract]. Journal of Animal Science. Vol. 89E, Suppl. 2: 5.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Swine Activities: Research was conducted to assess the underlying genetic and molecular basis for variation in pork quality through investigation of purebred Berkshire and Landrace swine, commodity pork collected from commercial packing plant facilities, and through direct use of consumer and trained sensory attributes. Materials were disseminated through refereed journal manuscripts and abstracts, presentations at National Swine Improvement Federation Annual meeting, American Society of Animal Science (Midwest and National meetings), in round-table research studies of the National Pork Board, and through communication and education of students, producers, and foreign visitors in undergraduate and graduate classes and directly through individual teaching settings. Research conducted under this project has facilitated direct collaboration with scientists at the USDA-Meat Animal Research Center, Clay Center, NE; Morehead State University; Texas A&M University; Iowa State University; and National Pork Board Animal Sciences and Demand Enhancement Committees. Graduate programs have been conducted and completed in relation to the materials captured in these studies. A direct output is the increased focus by the National Pork Board toward directing additional funding to further genetic discovery to improve meat eating quality. PARTICIPANTS: In addition to the PI, S. Moeller, The Ohio State University, and Co-PI, Henry Zerby, The Ohio State University, collaborative authors and affiliations were K. Logan , Cargill, Inc., S. Cannata, Colorado State University, K. Belk, Colorado State University, C.A. Stahl, FACTS, Inc., R. N. Miller, Texas A&M University, R. K. Aldredge, Texas A&M University, K. K. Edwards, Texas A&M University, P. Kuber, The Ohio State University, S. M. Crawford, The Ohio State University, S. Velleman, The Ohio State University, J. M. B. Steffensmeier, The Ohio State University, T. D. Leeds, USDA D. Noneman, USDA-MARC Partner Organizations: USDA-MARC - Clay Center Nebraska; Texas A&M University,College Station; TX National Pork Board, Des Moines, IA. TARGET AUDIENCES: Target audiences: National Pork Board - Demand Enhancement, Niche Market and Animal Science Committees. Data collected and reported is being used to guide demand enhancement initiatives, fund additional research priorities, and identify opportunities for targeted marketing of pork and pork products. National Swine Improvement Federation: Development of genetic selection strategies involving targeted genes and markers to assist traditional quantitative selection. Swine Genetic Resource Suppliers: Incorporation of new traits and genetic markers in swine improvement programs for the purpose of improving pigs and assuring consumer demand for pork. Scientific Community: New discoveries facilitate new research and development of new tools to effectively improve pork production and eating quality. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Specific changes in knowledge attributable to ongoing research include: 1) Verification of the impact of perimysium content, ultimate pH of, and intramuscular fat content of pork in diverse Berkshire and Landrace swine as reported in peer-reviewed publication. These findings directly influence the genetic processes and application of genetic findings to enhance eating quality, demand, and value of pork. 2) National Consumer Evaluation of pork quality and the influence of pH and tenderness to consumer acceptance of pork have been disseminated in peer-reviewed research manuscripts, implemented in the National Pork Board Demand Enhancement Strategies, and resulted in an expected change in USDA guidelines for cookery of whole muscle pork products; resulting in increased value-added opportunity in marketing of swine genetic resources, provision of methodology to improve pork eating quality, implementation of enhancement strategies to increase margin throughout the pork chain, and facilitate demand enhancement strategies to more effectively position pork as a competing protein source in human diets. 3) Molecular genetic discoveries reported to the scientific community have allowed scientists to improve their understanding of the genetic infrastructure controlling variation in pork quality, allowed for verification of existing knowledge in commercial swine populations, offered the ability to implement molecular genetic improvement into commercial-level selection programs, and increased efficiency when producing high-quality, high-value pork for the consumer. Implications are of extremely high value for the swine genetic industry across the world in the effort to improve food production efficiency from conception through consumption. Research findings have increased the knowledge base(s), improved food animal production efficiency, and have led to improvement of government-based guidelines on pork cookery to assure a safe, wholesome, pleasurable eating experience.
Publications
- Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD. 2010. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine. Meat Science. Vol. 84, no. 4.: 607-612.
- Cannata S; Engle TE; Moeller SJ; Zerby HN; Radunz AE; Green MD; Bass PD; Belk KE. 2010. Effect of visual marbling on sensory properties and quality traits of pork loin. Meat Science. Vol. 85, no. 3.: 428-434.
- Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA. 2010. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature. Meat Science. Vol. 85, no. 1.: 96-103.
- Nonneman, DJ; Lindholm-Perry, AK; Shackelford, SD; King, DA; Wheeler, TL; Rohrer, GA; Bierman CD; Miller, RK; Zerby, H; Moeller SJ. 2010. Association of functional SNPs in pig calpastatin regulatory regions with tenderness. [Abstract]. Vol. 88, no. E-Suppl. 3: Journal of Animal Science: 54.
- Rohrer, GA; Nonneman, DJ; Miller, RK; Zerby, H.; Moeller, SJ. 2010. Association of single nucleotide polymorphism (SNP) markersin candidate genes and QTL regions with pork quality in commercialpigs [Abstract]. Vol. 88, no. E-Supp. 3: Journal of Animal Science: 51.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: OARDC scientists focus is on objective 1 of the MSRP: Further understanding the dynamic genetic mechanisms that influence production efficiency and quality of pork. Resource populations of Landrace and Berkshire pigs are utilized to study genetic relationships between growth, carcass composition, and pork quality attributes that directly influence palatability and processing attributes. DNA are being analyzed to identify allelic variation within the breeds for pork quality and efficiency of production. Cooperative relationships with scientists from Morehead State University (Rebecca Mucilinich) and USDA-ARS MARC (Gary Roher and Dan Nonneman) are established. These findings will contribute to a baseline understanding of variation on DNA across the breeds and establish the use of genes and or genet markers with effects that are important to the industry-based genetic selection programs. OARDC scientists are conducting cooperative studies with Texas A&M University and the National Pork Board to assess the role(s) of pork quality and cooked temperature on consumer and trained sensory perceptions of eating quality. Consumer results show a neutral perception of pork eating quality regardless of fresh pork quality or cooked temperature, a finding contributing to no change in pork demand. Acceptability improved as intramuscular fat level (IMF) increased, loin pH increased and Warner Bratzler Shear force (WBSF) decreased. Loin pH and WBSF are primary contributors to variation in consumer perceptions, whereby small incremental increases in pH) or a decrease in WBSF resulted in a 4 to 5% reduction in consumer's rating pork as ≥ 6 (favorable) on an 8-point scale. No interactions between quality and temperature effects were observed. Increased cooked temperature was negatively associated with perceptions of overall-like and tenderness. Trained sensory studies showed that increasing cooked temperature reduced sensory juiciness and tenderness scores by 3.8% and 0.9%, respectively, with no effect on flavor. Increasing WBSF by 4.9 N from a base of 14.7 N (lowest) to 58.8 N (greatest) was associated with a 3.7% and 1.8% reduction in sensory tenderness and juiciness scores, respectively. Predicted tenderness scores were reduced by 3.55 units when comparing ends of the WBSF range. Loins with pH of 5.40 and 5.60 had reduced tenderness, chewiness, and fat flavor ratings when compared to loins with pH of 5.80 to 6.40, the range for optimal sensory response. Tenderness and juiciness scores were related to a greater extent to loin WBSF and pH, and to a lesser extent to cooked temperature, IMF and L*. Consumer and trained sensory results clearly indicate that a reduction in the USDA recommended cooked temperature for whole muscle pork products from 160 F to 145 F will improve palatability. Evidence clearly identifies tenderness and pH as the primary measures of eating quality and the traits that require the greatest research focus in the future. Further studies to elucidate the genetic and environmental factors controlling variation in tenderness and pH are necessary to improve the utility and value of pork at the packer, retailer, and consumer levels. PARTICIPANTS: S. J. Moeller, Department of Animal Sciences, The Ohio State University, H. Zerby, Co-PI, Department of Animal Sciences, The Ohio State University. Cooperating Investigators: Rebecca Miculinich, Morehead State University Rhonda Miller, Texas A&M University Dan Nonneman, USDA-ARS Clay Center Gary Roher, USDA-ARS Clay Center TARGET AUDIENCES: Implications of these research studies are far reaching for the swine industry. Improving pork quality will enhance profit opportunities at the farm gate through consumer level. Identification of genetic mechanisms influencing variation in pork quality will allow breeding stock suppliers to improve the genetic potential of their products. Additional studies will be initiated to identify genes and genetic pathways that are present in the swine genome as they relate to tenderness and pH quality measures. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Characterization of breed differences for tenderness across a host of cooked temperatures provides strong evidence that gene frequencies or allele variation exists between the Landrace and Berkshire breed for factors influencing pork tenderness. Identification of the novel alleles present within the Berkshire population may allow selection to increase the allele frequency in commercial sire and dam lines and result in improved tenderness at the consumer level. Consumer studies clearly indicate that tenderness has the greatest influence on eating quality of the pork loin. Ultimate pH, an indicator of tenderness, while a trait influenced by many environmental factors, appears to be a candidate trait for selection in breeding populations that desire to improve pork tenderness. Color and intramuscular fat content appear to have smaller influences on consumer palatability assessments when compared with tenderness and pH, making them less likely candidates for selection to improve palatability. Trained sensory panels clearly indicate that variation in tenderness and pH are the palatability traits that contribute largely to variation in sensory responses within trained panels. These results mimic the consumer attribute assessments and indicate that enhancing tenderness via genetic means will improve palatability characteristics of pork. In addition, the findings support a primary role of pH as an indicator of improved palatability and intramuscular fat and loin color as less important traits when considering improvement of eating quality. Consumer and trained sensory results clearly indicate that a reduction in the USDA-recommended cooked temperature for whole muscle pork products from 160 F to 145 F will improve palatability. Results indicate that a host of SNPs within the calpastatin regulatory regions are related to Warner-Bratzler Shear force readings on cooked pork loin. The DNA samples from the consumer and trained sensory research have helped identify and verify the associations observed in other pedigreed populations of swine.
Publications
- Moeller, S.J., R.K. Miller, K.K. Edwards, H.N. Zerby, K.E. Logan, T.L. Aldredge, C.A. Stahl, M. Boggess, J.M. Box-Steffensmeier. 2009. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature. Meat Science, Volume 84, Issue 1, Pages 14-22.
- Moeller, S.J., R.K. Miller, T.L. Aldredge, K.E. Logan, K.K. Edwards, H.N. Zerby, M. Boggess, J.M. Box-Steffensmeier, C. A. Stahl. 2009. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and endpoint cooked temperature. Meat Science, In Press, Accepted Manuscript, Available online 13 December 2009.
- Moeller, S.J., R.K. Miller, H.N., Zerby, K.K. Edwards, K.E. Logan, and M. Boggess. 2009. Effects of pork loin quality and enhancement on consumer acceptability and cooking characteristics of pork loin chops. Proc of the 62nd AMSA, Reciprocal Meat Conference. June, 2009.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Ohio's contribution to the NC-1037 program has been related to the long-term genetic resource population study, consisting of select and control purebred Landrace genetic lines for improved understanding of the genetic influences on pork quality. In addition, purebred Berkshire swine populations are maintained and progeny used for studies investigating the relationship between growth rate, weight and age at market, and meat quality when exposed to a modified energy diet in the finishing stage of production. These projects focus on the genetic controls and regulations of pork quality indicator traits. PARTICIPANTS: Steven J. Moeller - investigator; Keith Irvin - investigator; Henry Zerby - investigator; David O'Diam - graduate student; Katie Logan - graduate student; Megan Bishop - graduate student. TARGET AUDIENCES: Audiences that are targeted for the existing NC project include: 1) Swine genetic suppliers - access to genetic information (genetic variance components, traits associations including genetic correlations, identifiable genetic mutations or alleles), access to genetic resources (purchase of purebred genetic resources in domestic and international markets), and resources for modification of existing producer herds; 2) Academic Collaborators - regional swine genetic faculty working toward common a common goal of improving the scientific understanding of genetic causes for variation in pork quality among and within genetic resource populations. Efforts to disseminate the information include use of the populations for training graduate students in the science of meat and genetics with continued emphasis and progress toward development of peer-reviewed manuscripts. Results of research have also been used directly in undergraduate genetics and swine production courses within the Department of Animal Sciences at Ohio State as well as in undergraduate honors programs PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Results suggest that selection for improved pork color (darker) in the Landrace population has resulted in better pork quality as measured by a greater loin pH, improved tenderness, and firmer and dryer fresh loin characteristics. However, with the improvement of pork color, animals selected for a darker colored loin are also produce a fatter carcass with less carcass muscle, effects that are antagonistic in the industry efforts to produce a combination of ideal carcass composition and highly acceptable fresh and cooked pork quality attributes. Within the Berkshire population, superior fresh and cooked pork quality suggest inherent genetic effects are contributing to these characteristics. However, similar to the response observed in the Landrace population, pigs with superior fresh and cooked pork quality attributes are also fatter with less carcass muscle. The antagonistic association between pork quality and carcass composition suggests that the industry will have difficulty improving production efficiency and simultaneously improving fresh and cooked pork quality attributes.
Publications
- No publications reported this period
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Data from generation three of the Landrace pork quality selection experiment were collected and analyzed to determine the effect of the selection project. Generation four progeny within the two replications were farrowed in 2007, with data collection continuing into 2008. Data have been presented to national audience through abstracts at national meetings.
TARGET AUDIENCES: Research geneticists and leading swine genetic suppliers may be interested in these animals and results for future use.
Impacts
Landrace swine produced as a function of selection of parents based on Estimated Breeding Values for Pork Color showed an improvement in loin color when compard with progeny from control, non-selectd progeny. However, concommittant with the improved color (darker color), the progeny from the selected line had greater levels of backfat and had less loin muscle area than the control line progeny. These data indicate an antagonistic relationship between carcass lean content and quality in Landrace swine.
Publications
- Brueggemeier. K. M. 2007. Impact of postmortem aging of longissimus muscle derived from Berkshire, Landrace, and reciprocal crossbred swine for pigs harvested at five ages in the finishing stage of production. M.S. Thesis, The Ohio State University
- Naber, A. N. 2007. Impact of postmortem aging of the longissimus muscle and relationships among pork quality traits of Berkshire, Landrace, and reciprocal crossbred pigs harvested at five finishing phase ages. M.S. Thesis, The Ohio State University
- Naber, A. C., Brueggemeier, K. M., Moeller, S. J., Zerby, H. N., and Irvin, K. M. 2007. Response to genetic selection for longissimus color in Landrace swine: Status following two generations of selection. J. Anim. Sci. Vol. 85, Suppl 1. p 478.
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Progress 01/01/06 to 12/31/06
Outputs
Progeny from generation two of two replicates of genetic selection for darker loin muscle quality in purebred Landrace swine were collected in 2006. Data will continue to be collected for a minimum of two additional generations (years) to determine the impact of breeding value selection based on Minolta loin color scores. Data from two seasons of Berkshire, Berkshire x Landrace, Landrace x Berkshire and Landrace pigs have been collected to assess the impact of breed and breed cross on growth, carcass and muscle quality attributes in swine. Serial harvest and ultrasonic evaluation data are being summarized to assess the rate of fat and lean deposition in the breeds and breed crosses as well as the assessment of serial changes in pork muscle quality attributes. The primary results from these analyses have allowed the authors to conclude that there are very interesting scientific findings that need further investigation. The data clearly indicate that extra-cellular and
muscle morphological differences are both measurable and informative for assessment of underlying physiological differences in final pork quality. Following further investigation, the research personnel hope to refine the process and provide the industry with scientifically valid data that can be used to enhance the understanding and improvement of pork quality. Data are in the process of analyses for publication
Impacts
Achieving a better fundamental understanding of how and why breed differences exist between two primary U.S. breeds of swine known to diverge in production, carcass and eating quality traits. The response to long-term selection for color will allow proof of concept regarding response to selection for improved pork quality (color) and the concomitant responses and associations with additional measures of swine growth, carcass and meat quality traits.
Publications
- Naber, A. C. K. M. Brueggemeier, S. J.Moeller, and H. N. Zerby. 2006. Effect of aging on tenderness of pork loin rib chops derived from Berkshire swine. J. Anim Sci 84. Suppl. 2. p 73.
- Leeds, T. D., S. J. Moeller, H.N. Zerby, K. M. Irvin, and S. M. Still. 2006. Genetic parameter estimates for performance, composition, nd meat quality traits in Landrace pigs. Proceedings 8th World Congress on Genetics Applied to Livestock Production, August 13-18, 2006, Belo Horizonte, MG, Brasil. Communication 06-40 available electronically at http://www.wcgalp8.org.br/wcgalp8/index.html. Peer Reviewed Manuscript.
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Progress 01/01/05 to 12/31/05
Outputs
Data collected from the initial random mated population of Landrace and Berkshire purebred swine were used to estimate genetic (co)variance parameters for use in establishing within and across breed heritability and genetic correlation estimates for use in subsequent long-term genetic selection programs for improved pork quality in the swine species. Data from 1,065 purebred Landrace and 203 purebred Berkshire barrow and gilt progeny were included in the estimation process. Heritability estimates were as follows: Days to 113.4 kg (0.22), Backfat (0.62), Loin Muscle Area (0.57), Minolta Color (0.36), Visual Marbling Score (0.26), Intramuscular Fat Percentage (0.35), Warner-Bratzler Shear Force (0.35), and 24 Hour pH (0.25). Notable genetic correlations were Backfat and pH (r = 0.17), Minolta Color and pH (r = -0.50), Marbling Score and Warner-Bratzler Shear (r = -0.40), Intramuscular Fat Percentage and Warner-Bratzler Shear (r = -0.45). Analyses also showed significant
breed effects for most production, carcass, and pork quality traits. In general, Berkshire pigs grew slower, having more tenth rib backfat and smaller tenth rib loin muscle area. In addition, loins from Berkshire pigs were darker in visual and instrumental color, with more visual and chemical marbling content, less purge loss and much more tender measures of instrumental tenderness.
Impacts
The data provided to date are being used to initiate a long-term selection project to improve pork quality in the Landrace breed. The estimates of heritability and genetic correlations described are of use to the industry as indicators of the relationships among a host of pork quality, carcass and performance traits. The breed differences observed are key indicators of background genetic influences on traits of economic importance and will serve the industry through a better understanding of identification of optimal marketing strategies that capitalize on inherent genetic differences among lines, allow for enhanced selection opportunities that combine quantitative differences as well as allow for future molecular genetic approaches to discover genetic differences among and within breeds of swine.
Publications
- Still, S., Leeds, T., Zerby, H. N., Moeller, S. J., and Irvin, K. M. 2005. Effect of cooking temperature on tenderness and cook loss in Landrace and Berkshire boneless loin chops. J. Anim Sci 83. Suppl 2, p58.
- Leeds, T. D., Moeller, S. J., Velleman, S. G., Zerby, H. N., and Irvin, K. M. 2005. Histological Characterization of pork longissimus msucle: correlations with pork quality attributes. J Ani Sci 83. Suppl 2, p58.
- Leeds, T. D., S. J. Moeller, K. M. Irvin, P. S. Kuber, S. G. Velleman, H. N. Zerby. 2005. Pork Qualty Improvement: Estimates of Genetic Parameters and Evaluation of Novel Selection Criteria. PhD Dissertation. The Ohio State University.
- Still, S. M., K. M. Irvin, S. J. Moeller, H. N. Zerby. 2005. Pork quality characterization : comparisons between Berkshire and Landrace swine. Master of Science Thesis. The Ohio State University.
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Progress 01/01/04 to 12/31/04
Outputs
In 2004, the multiplication phase of the Landrace population has been virtually completed and the long term selection for improved pork quality and evaluation of associations among various fresh pork measures of quality and palatability has begun. Background quality assessment on the randomly mated foundation or base population includes approximately 350 animals as of the December 2004. Data collection included base measures of performance (growth rate on test, days to 250 pounds), carcass composition (ultrasonic backfat, loin muscle area and estimated intra-muscular fat content), fresh pork quality (45 minute pH, ultimate pH, visual color, marbling, firmness, wetness, Minolta color, purge loss), and palatability (warner bratzler shear, cooking loss). A multi-trait, animal model has been used to estimate (co)variance components for all traits. Based on analyses of the results, the primary selection criteria for the Landrace population was determined and, in the future
of this population, selection will be based on breeding value estimates for loin muscle Lstar (color). Select and control populations of animals have been formed for Replication 1, January 2004 litters, and will be formed for Replication 2, August 2004 litters, in January 2005. Base selection experiment population description includes: 1, Litter mate females were or will be for July 2004 born females, randomly assigned to either the control or select population with representation of all available families within each of the control and select lines, 2, Males, 1 to 2 per litter, within all available families, were randomly left intact when castration occurs at an average weight of approximately 50 pounds, 3, EBVs were calculated for all males based on ancestor and full and half sibling information available to date, with the superior 8 males based on EBV for Lstar assigned to the select line and 8 males with average EBVs for Lstar, keeping families intact, assigned to the control
population, 4) Matings of superior and average EBV sires were randomly assigned to available females within a respective line. Progeny from generation 1 of male selection will be born in January, 2005. Future selection experiment goals are to produce 64 litters, equal across select and control lines, per replication for a total of 128 litters per year in the Landrace population. Distinct generations will be maintained throughout with all litters being from parity 1 female. The OARDC Berkshire population is currently under multiplication and will be targeted for use in understanding novel approaches to measuring quality of pork and for additional experimentation outside of the genetics area.
Impacts
New and novel approaches to measuring pork attributes and the underlying genetic mechanisms that control variation within the pig. Because the experiment is currently being initiated no new results are available in summary or peer review articles.
Publications
- Moeller, S. J., R. N. Goodwin, R. K. Johnson, J. W. Mabry, T. J. Baas, O. W. Robison. 2004. The National Pork Producers Council Maternal Line National Genetic Evaluation Program: A comparison of six maternal genetic lines for female productivity measures over four parities. J. Anim. Sci. 82:41-53.
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Progress 01/01/03 to 12/31/03
Outputs
1. Landrace and Berkshire Population Development. S. J. Moeller, T. D. Leeds, K. M. Irvin, S. Still, and S. M. Neal. The initial Landrace population was introduced in January and March of 2002 to the OARDC, Western Branch breeding farm through the introduction of early-weaned pigs. Landrace pigs were purchased from 10 breeder herds throughout the country with lines originating from Sweden, Denmark, Finland, Canadian, and U.S. origin. Semen from Landrace sires has also been used to introduce genetic diversity with sires originating from England, Canada, old Swedish decent, and improved U.S. Landrace populations. The purchased pigs, when evaluated based on phenotypic records or performance, offer significant variation in growth rate, subcutaneous backfat depth, and loin muscle area. Preliminary analyses of muscle quality data on barrow progeny from the initial introductions shows significant diversity in tenderness, water holding capacity, and intra-muscular fat
thickness, but little variation in measures of pork color. The Berkshire lines introduced to Western Branch represent predominantly a family of English Berkshires that have been extensively tested for muscle quality attributes. The Berskshire pigs represent a repeat mating of progeny groups that have been tested in the National Barrow Show Progeny test in 2002 and earlier. The 2002 National Barrow Show progeny pen had the best tenderness and intra-muscular fat levels of the 15+ contemporary sire test groups. In addition, three Berkshires from more traditional U.S. origin were purchased and they represent the more modern Berkshires with regard to reduced levels of subcutaneous fat and larger loin muscle area than the English Berkshires. The initial progeny from the introductions will be harvested in mid-February 2004 and a second set of pigs are due to be born in mid-January 2004. DNA has been collected from all base population and progeny produced in the experiment to date. Muscle
samples have been collected on all harvested progeny for further evaluation beyond traditional quality measures.
Impacts
New and novel approaches to measuring pork attributes and the underlying genetic mechanisms that control variation within the pig. Because the experiment is currently being initiated no new results are available in summary or peer review articles.
Publications
- Stoller, G. M., H. N. Zerby, S. J. Moeller, T. J. Baas, C. Johnson, and L. E. Watkins. 2003. The effect of feeding Ractopamine (Paylean) on muscle quality and sensory characteristics in three diverse genetic lines of swine. J. Anim. Sci. 81:1508-1516.
- Moeller, S. J., T. J. Baas, T. D. Leeds, R. S. Emnett, and K. M. Irvin. 2003. Rendement Napole gene effects and a comparison of glycolytic potential and DNA genotyping for classification of Rendement Napole status in Hampshire-sired pigs. J. Anim. Sci. 81:402-410.
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