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3 edition of influence of the rate of fat deposition on the firmness of the fat of hogs found in the catalog.

influence of the rate of fat deposition on the firmness of the fat of hogs

W. L. Robison

influence of the rate of fat deposition on the firmness of the fat of hogs

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  • 7 Currently reading

Published by Ohio Agricultural Experiment Station in Wooster, Ohio .
Written in English

    Subjects:
  • Pork -- Quality,
  • Swine -- Carcasses,
  • Swine -- Feeding and feeds

  • Edition Notes

    StatementW.L. Robison
    SeriesBulletin / Ohio Agricultural Experiment Station -- 664, Bulletin (Ohio Agricultural Experiment Station) -- no. 664
    The Physical Object
    Pagination26 p. ;
    Number of Pages26
    ID Numbers
    Open LibraryOL15225902M

      Shift your fat hotspots with the hormone diet. 'Hormones do influence body fat distribution - and often that is simply part of the ageing process,' says John Monson, emeritus professor of. Pigs require a number of essential nutrients to meet their needs for maintenance, growth, reproduction, lactation, and other functions. The National Research Council (NRC), in its publication, Nutrient Requirements of Swine (updated in ), provides estimates of the amounts of these nutrients for various classes of swine under average conditions. Deposition of polyunsaturated fatty acids (principally C and C) occurs only if they are included in the diet. The major issues relating to fat quality are soft fat, oxidative rancidity, and the impact of the composition of pork fat on human health.


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influence of the rate of fat deposition on the firmness of the fat of hogs by W. L. Robison Download PDF EPUB FB2

THE INFLUENCE OF THE RATE OF FAT DEPOSITION Influence of the rate of fat deposition on the firmness of the fat of hogs book THE FIRMNESS OF THE FAT OF HOGS W. ROBISON Soft or oily pork products are disliked by consumers.

Lard from soft hogs is a semi-liquid product which does not properly harden at ordinary tem­ peratures, and the sausage will not hold its shape. Because of the softness of. The influence of the rate of fat deposition on the firmness of the fat of hogs. View/ Open.

OARDC_bulletin_npdf (Mb) Creators: Robison, Wayne Lewis. Issue Date: Metadata Show full item record. Publisher: Ohio Agricultural Experiment Station. Series/Report no.: Ohio Agricultural Experiment Station. Bulletin. Type. The influence of the rate of fat deposition on the firmness of the fat of hogs / (Wooster, Ohio: Ohio Agricultural Experiment Station, ), by W.

Robison (page images at HathiTrust; US access. The Control of Fat and Lean Deposition is a collection of papers dealing with the methods of influencing fat and lean deposition in whole animals, such as the use of the immune response, the use of exogenously applied materials, transgenesis, or the diet itself.

acid β-oxidation reduces abdominal fat deposition by decreasing the size and/or number of abdominal adipose cells (Figure 1). Thus, this review discusses the nutritional factors that affect the abdominal fat content and how these factors can regulate abdominal fat deposition in poultry in a beneficial manner.

Open Access Asian Australas. Its proportion in pig adipose tissue declines as fat deposition proceeds and is an index of fatness. The same inverse relationships are not seen in ruminant adipose tissue but in all species the proportion of n − 6 declines in muscle as fat deposition by: a review - fat deposition and metabolism in the pig F.R.

Dunshea and D.N. D’Souza* Department of Primary Indus tries,Werribee, Vic. * Department of Agriculture, South Perth, WA The phenomenon of fat deposition in broiler chickens is reviewed.

The increase in growth rate through genetic selection in broiler chickens has been associated with increased fat deposition. In many countries, fat is an unpopular constituent of meat for consumers, being considered unhealthy. Yet fat and fatty acids, whether in adipose tissue or muscle, con-tribute importantly to various aspects of meat quality and are central to the nutritional value of meat.

This review considers the factors controlling fat deposition and fatty. Historical Aspect. The belief that fat deposition enhances the value of meat is not of recent origin, having been suggested or implied in both the Old and New Testaments of the Holy 's second son apparently believed that fat cuts were desirable, since the Book of Genesis (chapter 4, verse 4) records that "Abel brought the fatty cuts of meat from his best lambs and presented them to.

What factors affect DP in hogs. Finish, Fill, Muscling, and Sex. How is DP calculated. FRFD- First Rib Fat Depth LRFD- Last Rib Fat Depth LLFD- Last Lumbar Fat Depth. RFN - Reddish pink, Firm, Non-Exudative. What is the only unacceptable Pork Quality. PSE- Pale, Soft, Exudative.

The effectiveness of p agonists in reducing carcass fat deposition is shown by the data of Bergen and Merkel () in Table 1. As with growth hormone administration, p agonists reduce fat deposition by about 20% and increase feed conversion efficiencies. As a pig grows towards its mature body size and weight it deposits relatively more fat and less muscle.

Pigs held back for different reasons (e.g. illness or injury) are as a consequence more mature than their pen mates of the same bodyweight and more likely to have higher P2s.

Change in grading schedule Grading schedules can change. Whitefish, Coregonus lavaretus, of initial mean influence of the rate of fat deposition on the firmness of the fat of hogs book – g were fed either a high-fat or a low-fat diet (dietary fat: % vs.

%) to examine the influence of dietary fat level on feed intake, growth and patterns of fat deposition. The fish were held at °C under a 24L:0D photoperiod, and were fed for 4 h each by: Fat: Influence of the rate of fat deposition on the firmness of the fat of hogs book in market hogs is undesirable.

Presently, a back fat thickness of.7 or less measured at the 10th rib is acceptable. Excess fat is a common fault in market hogs. It reduces the curability (retail value) of market hogs. The amount of back fat on a hog is a reliable measure of overall finish and should be used as a judging tool wheneverFile Size: 11KB.

Dietary lipid sources, either of vegetable or animal origin, do not affect broiler performance, abdominal fat deposition, or tibia density and strength. SFA and PUFA levels and n-6/n-3 ratio of the diet have no effects on abdominal fat deposition of broilers.

REFERENCES. Bligh EG, Dyer WJ. fat distribution and total fat mass with serum iron levels in Hispanic women was established [9]. Various high fat diets with diff erent sources of fat (saturated, and unsaturated) and diff erent proportions of fat of the total energy expenditure are widely used in animals studies to induce obesity [   Feeding ingredients with relatively high levels of unsaturated fatty acids increases the degree of unsaturation of the fat tissue, decrease fat firmness, and can negatively impact fat quality.

The potential to produce “healthier” pork by feeding ingredients rich in omega- 3 fatty acids and to improve fat firmness by including conjugated linoleic acid in the diet is discussed.

INTRODUCTION. Fat deposition in animals, including subcutaneous fat (SF), abdominal fat (AF) and intramuscular fat (IMF), can influence feed cost, meat quality, and human health (Gao and Zhao, ; Lee et al., ; Raj et al., ).Meat quality can be evaluated by measuring factors such as water holding capacity, pH, and by: 4.

The firmness of the mid-back fat, assessed subjectively and using a penetrometer, was greater for gilts than for boars. The tenderness of pork loin chops, assessed by a trained sensory panel, was judged to be better for boars than for gilts but there was no sex difference in overall by: pig's own genes were more largely in fat deposition than in bone and muscle growth.

Variance due to the sire's transmitted influence was relatively larger and the co­ efficient of variation was several times larger for yield of fat cuts, ratio of fat to lean cuts and thickness of.

Fattening: Formation and deposition of fat tissue under the skin, around muscles and in the body cavity. Swine Feed Nutrients Over different nutrients or feed substances have been discovered by research scientists which are necessary for desirable pig growth.

These nutrients can be classified intoFile Size: 19KB. At a given supply of unsaturated dietary fatty acids (FA) the degree of unsaturation of adipose tissue (AT) lipids increases with decreasing carcass fat deposition. Carcasses of immunocastrated male pigs (IC) fed standard grower-finisher diets are leaner than those of barrows one can expect higher levels of unsaturated FA in the AT, which then.

Meat has been identified, often wrongly, as a food having a high fat content and an undesirable balance of fatty acids.

In fact lean meat is very low in fat (20–50g/kg), pork and poultry have a favourable balance between polyunsaturated and saturated fatty acids (P:S) and grazing ruminants produce muscle with a desirable n –6: n –3 polyunsaturated fatty acid by:   This practice improves feed efficiency through the reduction in body fat, although the benefit is offset somewhat by the slower rate of growth.

The energetic cost of protein deposition in the body is about kcal ME/kg, while the comparable value for fat is Mcal ME/kg [ 2 ].Cited by: The additional fat did not influence the rate of gain bud did reduce The Robison at the Ohio Station (, ) studied the effect of rate of fat deposition on the firmness of fat in swine.

Rations containingand per cent fat were fed. Corn oil was used to alter the fat content of the rations. Grading of Slaughter Hogs The first thing a grader must do is to determine if a slaughter barrow or gilt has acceptable belly thickness, lean quality, or fat firmness.

Those that do not are US Utility, those that do must be graded US 1, 2, 3, or 4 (fig. 5A). The truth is these factors are rarely seen in the live Size: KB.

unsaturated fatty acid, will improve growth rates of finishing hogs and increase the firmness of the meat (Larsen et al., ; Wiegand et al., ). Barnes, Winslow, Shelton, Hlusko and Azain () showed that the loins of CLA-fed hogs had a greater proportion of saturated fatty aci ds and a slight increase of marbling when compared to.

The book is a useful primer on the biology of fat. Fat comes in different forms, categorized by color. White fat, the type that we seek to lose when overweight, stores energy. Quality of lean is determined by firmness of lean.

Firmness of fat, and distribution of external finish (fat) Yield is evaluated by thickness of backfat and degree of muscling.

Thick muscling helps offset backfat thickness Us No. 1 hog must have at least average muscling US No. 1 Shoulf yield % or higher. Moeller, Steven John, "Evaluation of genetic parameters for fat and muscle deposition in swine utilizing serial real-time ultrasonic measurements " ().Retrospective Theses and Dissertations.

Start studying Swine Quiz Bowl. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Search. What is the one thing that bad structure in market hogs can affect. achieving maximum lean growth with minimal fat deposition. An overview of the pig's digestive system - mouth, stomach, small and large intestines by Joel DeRouchey and colleagues at Kansas State University's Applied Swine Nutrition Team, presented at the Swine Profitability Conference The digestive system of a pig is well suited for complete concentrate based rations that are typically fed.

“Packers need to be sure they are testing a representative sample of a producer’s hogs,” he stresses. In addition, it is critically important that the producer knows where on the carcass the sample is taken — from the jowl, belly or backfat. “The IV of jowl fat is about four points higher than loin fat.

Download e-book now. Backfat Depth and Loin Eye Area Measurements of Purebred Berkshire Pigs Housed in Hoop Buildings in Iowa. Understanding how feed programmes and growth rates affect lean and fat deposition rates is a critical aspect to these niche programmes in order to maintain consistency and quality of the Berkshire pork products.

FAT You want to select a pig that has the genetic potential and appearance of staying lean, but feeding and management can also affect fat deposition.

Fat is the pork industries biggest problem. As more and more people become health conscious, the ability to raise lean pigs becomes more critical. Also, fat is very costly to pork producers. Growing pigs - improves rate of lean tissue deposition. Finishing pigs - for each 1% added fat, gain increases approximately 1% and feed efficiency improves approximately 2%.

Helps maintain performance during heat stress. When considering using fat in swine diets we really need to look at cost of calories from fat versus from corn. Carcass leanness and lean gain per day have become major concerns of both commercial and seedstock swine producers.

This has resulted, to a large degree, from the development of the optical fat-lean probe and its addition to the major hog slaughtering plants. The optical fat-lean probe measures the external fat depth and loin eye thickness.

The readiness with which the hog stores fat mitigates against any pronounced decrease in fat storage as long as the hog remains on an ad libitum basis of feeding. Experiments ^ have shown that the nutritive ratio of a diet could be varied from to without effect on the fat content of hogs slaughtered at a weight of approxi.

Lean gain deposition increases as pigs advance in body weight up to approximately lbs, after which it decreases (Figure 1). In contrast, fat deposition increases as pigs age, which occurs at an even faster rate as pigs reach maturity.

Differences in rate of gain and composition of gain also exist between barrows and gilts. Journal of Animal and Veterinary Advances: Year: | Volume: 11 | Issue: 6 | Page No.: DOI: /javaa Fat Utilization for Pigs: A Review.to evaluate for fat deposition. These include through the jowl, over the blades, behind the shoulder, along the loin edge, download pdf the lower 1/3 of the body cavity, the flank, and the seam of the ham.

Growth Market swine must have the ability to grow. Large statured, big framed, skeletally extended hogs are preferred because they are much more File Size: KB. The hogs of yore ebook had the fat coverage needed to ebook the elements of their environment. Without it they’re ill prepared to thrive outdoors.

When farmers in the ’50s, ’60s and ’70s bred hogs capable of producing the type of pork American shoppers wanted, they also moved their operations indoors where temperatures could be.