Muscle glycogen level and meat quality in pigs of different halothane genotypes

The halothane genotype of 22 Polish landrace pigs was determined using halothane test and blood typing. Eight homozygous normal (NN), eight hetero-zygotes (Nn) and six homozygous recessive (nn) were identified. The levels of glycogen and lactate were measured in biopsy samples taken from the longiss...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 1995, Vol.40 (1), p.121-125
Main Authors: Kocwin-Podsiadla, Maria, Przybylski, W., Kuryl, Jolanta, Talmant, A., Monin, G.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Meat and meat product industries
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c424t-1150d6a6736608262c7d0037c273ababb056bd411f4d1fbabc7c8ec2b63111503
cites cdi_FETCH-LOGICAL-c424t-1150d6a6736608262c7d0037c273ababb056bd411f4d1fbabc7c8ec2b63111503
container_end_page 125
container_issue 1
container_start_page 121
container_title Meat science
container_volume 40
creator Kocwin-Podsiadla, Maria
Przybylski, W.
Kuryl, Jolanta
Talmant, A.
Monin, G.
description The halothane genotype of 22 Polish landrace pigs was determined using halothane test and blood typing. Eight homozygous normal (NN), eight hetero-zygotes (Nn) and six homozygous recessive (nn) were identified. The levels of glycogen and lactate were measured in biopsy samples taken from the longissimus lumborum using a shot biopsy technique. pH (pH 1) and IMP/ATP ratio (R) were determined at 30 min after slaughter, while pH, meat colour and water holding capacity were determined on the day after slaughter. The halothane genotype did not affect intra vitam glycogen level. The nn pigs had a higher R value and lower pH 1 than both Nn and NN animals. Heterozygous animals were intermediate between both homo-zygotes for biopsy lactate level and meat colour. The lactate content of biopsy samples was significantly correlated with pH 1 ( r = −0·68; P < 0·01), R ( r = 0·68; P < 0·01), meat colour ( r = 0·57; P < 0·01) and water holding capacity ( r = 0·45; P · 0·05).
doi_str_mv 10.1016/0309-1740(94)00018-3
format article
fullrecord <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02709933v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>0309174094000183</els_id><sourcerecordid>902810023</sourcerecordid><originalsourceid>FETCH-LOGICAL-c424t-1150d6a6736608262c7d0037c273ababb056bd411f4d1fbabc7c8ec2b63111503</originalsourceid><addsrcrecordid>eNp9kE1vEzEQhi0EomnhHyDkAxL0sDD-2A9fKlUVpUhBvcDZ8tqzqZGzTu3dSPn3eEnIkdNIo-edefUQ8o7BZwas-QICVMVaCZ-UvAYA1lXiBVmxrhWVZKJ7SVZn5IJc5vx7gQTvXpMLzqFWissVefwxZxuQbsLBxg2ONOAeAzWjo1s0E32eTfDTgfqR7vwm0zhQ54cBE44TfTIhTk9mLHEc43TYYX5DXg0mZHx7mlfk1_3Xn3cP1frx2_e723VlJZdTxVgNrjFNK5oGOt5w2zoA0VreCtObvoe66Z1kbJCODWVhW9uh5X0j2JIVV-T6eLd00LvktyYddDReP9yu9bID3oJSQuxZYT8e2V2KzzPmSW99thhCaR7nrBXwjgFwUUh5JG2KOScczqcZ6MW6XpTqRalWUv-1rpfY-9ODud-iO4f-aS7AhxNgsjVhSGa0Pp85IWsloC7YzRHDYm7vMelsPY4WnU9oJ-2i_3-RPxtXm-k</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>902810023</pqid></control><display><type>article</type><title>Muscle glycogen level and meat quality in pigs of different halothane genotypes</title><source>ScienceDirect Freedom Collection</source><creator>Kocwin-Podsiadla, Maria ; Przybylski, W. ; Kuryl, Jolanta ; Talmant, A. ; Monin, G.</creator><creatorcontrib>Kocwin-Podsiadla, Maria ; Przybylski, W. ; Kuryl, Jolanta ; Talmant, A. ; Monin, G.</creatorcontrib><description>The halothane genotype of 22 Polish landrace pigs was determined using halothane test and blood typing. Eight homozygous normal (NN), eight hetero-zygotes (Nn) and six homozygous recessive (nn) were identified. The levels of glycogen and lactate were measured in biopsy samples taken from the longissimus lumborum using a shot biopsy technique. pH (pH 1) and IMP/ATP ratio (R) were determined at 30 min after slaughter, while pH, meat colour and water holding capacity were determined on the day after slaughter. The halothane genotype did not affect intra vitam glycogen level. The nn pigs had a higher R value and lower pH 1 than both Nn and NN animals. Heterozygous animals were intermediate between both homo-zygotes for biopsy lactate level and meat colour. The lactate content of biopsy samples was significantly correlated with pH 1 ( r = −0·68; P &lt; 0·01), R ( r = 0·68; P &lt; 0·01), meat colour ( r = 0·57; P &lt; 0·01) and water holding capacity ( r = 0·45; P · 0·05).</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/0309-1740(94)00018-3</identifier><identifier>PMID: 22059924</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; Life Sciences ; Meat and meat product industries</subject><ispartof>Meat science, 1995, Vol.40 (1), p.121-125</ispartof><rights>1995</rights><rights>1995 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c424t-1150d6a6736608262c7d0037c273ababb056bd411f4d1fbabc7c8ec2b63111503</citedby><cites>FETCH-LOGICAL-c424t-1150d6a6736608262c7d0037c273ababb056bd411f4d1fbabc7c8ec2b63111503</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=3459305$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22059924$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02709933$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Kocwin-Podsiadla, Maria</creatorcontrib><creatorcontrib>Przybylski, W.</creatorcontrib><creatorcontrib>Kuryl, Jolanta</creatorcontrib><creatorcontrib>Talmant, A.</creatorcontrib><creatorcontrib>Monin, G.</creatorcontrib><title>Muscle glycogen level and meat quality in pigs of different halothane genotypes</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The halothane genotype of 22 Polish landrace pigs was determined using halothane test and blood typing. Eight homozygous normal (NN), eight hetero-zygotes (Nn) and six homozygous recessive (nn) were identified. The levels of glycogen and lactate were measured in biopsy samples taken from the longissimus lumborum using a shot biopsy technique. pH (pH 1) and IMP/ATP ratio (R) were determined at 30 min after slaughter, while pH, meat colour and water holding capacity were determined on the day after slaughter. The halothane genotype did not affect intra vitam glycogen level. The nn pigs had a higher R value and lower pH 1 than both Nn and NN animals. Heterozygous animals were intermediate between both homo-zygotes for biopsy lactate level and meat colour. The lactate content of biopsy samples was significantly correlated with pH 1 ( r = −0·68; P &lt; 0·01), R ( r = 0·68; P &lt; 0·01), meat colour ( r = 0·57; P &lt; 0·01) and water holding capacity ( r = 0·45; P · 0·05).</description><subject>Biological and medical sciences</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Life Sciences</subject><subject>Meat and meat product industries</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNp9kE1vEzEQhi0EomnhHyDkAxL0sDD-2A9fKlUVpUhBvcDZ8tqzqZGzTu3dSPn3eEnIkdNIo-edefUQ8o7BZwas-QICVMVaCZ-UvAYA1lXiBVmxrhWVZKJ7SVZn5IJc5vx7gQTvXpMLzqFWissVefwxZxuQbsLBxg2ONOAeAzWjo1s0E32eTfDTgfqR7vwm0zhQ54cBE44TfTIhTk9mLHEc43TYYX5DXg0mZHx7mlfk1_3Xn3cP1frx2_e723VlJZdTxVgNrjFNK5oGOt5w2zoA0VreCtObvoe66Z1kbJCODWVhW9uh5X0j2JIVV-T6eLd00LvktyYddDReP9yu9bID3oJSQuxZYT8e2V2KzzPmSW99thhCaR7nrBXwjgFwUUh5JG2KOScczqcZ6MW6XpTqRalWUv-1rpfY-9ODud-iO4f-aS7AhxNgsjVhSGa0Pp85IWsloC7YzRHDYm7vMelsPY4WnU9oJ-2i_3-RPxtXm-k</recordid><startdate>1995</startdate><enddate>1995</enddate><creator>Kocwin-Podsiadla, Maria</creator><creator>Przybylski, W.</creator><creator>Kuryl, Jolanta</creator><creator>Talmant, A.</creator><creator>Monin, G.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope></search><sort><creationdate>1995</creationdate><title>Muscle glycogen level and meat quality in pigs of different halothane genotypes</title><author>Kocwin-Podsiadla, Maria ; Przybylski, W. ; Kuryl, Jolanta ; Talmant, A. ; Monin, G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c424t-1150d6a6736608262c7d0037c273ababb056bd411f4d1fbabc7c8ec2b63111503</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>Biological and medical sciences</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Life Sciences</topic><topic>Meat and meat product industries</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kocwin-Podsiadla, Maria</creatorcontrib><creatorcontrib>Przybylski, W.</creatorcontrib><creatorcontrib>Kuryl, Jolanta</creatorcontrib><creatorcontrib>Talmant, A.</creatorcontrib><creatorcontrib>Monin, G.</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kocwin-Podsiadla, Maria</au><au>Przybylski, W.</au><au>Kuryl, Jolanta</au><au>Talmant, A.</au><au>Monin, G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Muscle glycogen level and meat quality in pigs of different halothane genotypes</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1995</date><risdate>1995</risdate><volume>40</volume><issue>1</issue><spage>121</spage><epage>125</epage><pages>121-125</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The halothane genotype of 22 Polish landrace pigs was determined using halothane test and blood typing. Eight homozygous normal (NN), eight hetero-zygotes (Nn) and six homozygous recessive (nn) were identified. The levels of glycogen and lactate were measured in biopsy samples taken from the longissimus lumborum using a shot biopsy technique. pH (pH 1) and IMP/ATP ratio (R) were determined at 30 min after slaughter, while pH, meat colour and water holding capacity were determined on the day after slaughter. The halothane genotype did not affect intra vitam glycogen level. The nn pigs had a higher R value and lower pH 1 than both Nn and NN animals. Heterozygous animals were intermediate between both homo-zygotes for biopsy lactate level and meat colour. The lactate content of biopsy samples was significantly correlated with pH 1 ( r = −0·68; P &lt; 0·01), R ( r = 0·68; P &lt; 0·01), meat colour ( r = 0·57; P &lt; 0·01) and water holding capacity ( r = 0·45; P · 0·05).</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22059924</pmid><doi>10.1016/0309-1740(94)00018-3</doi><tpages>5</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0309-1740
ispartof Meat science, 1995, Vol.40 (1), p.121-125
issn 0309-1740
1873-4138
language eng
recordid cdi_hal_primary_oai_HAL_hal_02709933v1
source ScienceDirect Freedom Collection
subjects Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Meat and meat product industries
title Muscle glycogen level and meat quality in pigs of different halothane genotypes
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-30T21%3A48%3A16IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_hal_p&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Muscle%20glycogen%20level%20and%20meat%20quality%20in%20pigs%20of%20different%20halothane%20genotypes&rft.jtitle=Meat%20science&rft.au=Kocwin-Podsiadla,%20Maria&rft.date=1995&rft.volume=40&rft.issue=1&rft.spage=121&rft.epage=125&rft.pages=121-125&rft.issn=0309-1740&rft.eissn=1873-4138&rft.coden=MESCDN&rft_id=info:doi/10.1016/0309-1740(94)00018-3&rft_dat=%3Cproquest_hal_p%3E902810023%3C/proquest_hal_p%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c424t-1150d6a6736608262c7d0037c273ababb056bd411f4d1fbabc7c8ec2b63111503%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=902810023&rft_id=info:pmid/22059924&rfr_iscdi=true