J. Anim Sci.
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J. Anim. Sci. 2006. 84:910-917
© 2006 American Society of Animal Science

ANIMAL PRODUCTS

Growth performance, carcass composition, quality, and enhancement treatment of fresh pork identified through deoxyribonucleic acid marker-assisted selection for the Rendement Napole gene1,2

C. C. Carr*,3, J. B. Morgan{dagger}, E. P. Berg*, S. D. Carter{dagger} and F. K. Ray{dagger}

{dagger} Department of Animal Science, Oklahoma State University, Stillwater 74078; and * Department of Animal Science, University of Missouri, Columbia 65211

3 Corresponding author: cccktb{at}missouri.edu

Progeny (n = 70) from unrelated, DNA tested, Rendement Napole carrier (RN–/rn+) Hampshire sires, and DNA tested, Rendement Napole normal (rn+/rn+) Yorkshire dams were genotyped for the segregating RN– allele via DNA marker-assisted methodology. Six slaughter groups ensued, with littermates all being represented within the same slaughter group. Boneless pork loins were removed from right carcass sides after a 48-h chill at 2°C. The anterior portions of the loins were not enhanced, whereas the posterior sections were enhanced with a solution containing 0.5% sodium chloride and 0.5% sodium tripolyphosphate to 110% of their initial weight. Carcasses of carrier pigs had less (P < 0.05) 10th rib fat depth and a greater (P < 0.01) percentage carcass lean than carcasses of normal pigs. Postmortem LM pH of carrier pigs was lower (P < 0.002) at 3, 6, 12, and 24 h, and tended to be lower (P = 0.062) at 48 h compared with that of normal animals. Samples of LM from carrier pigs had greater (P < 0.01) glycolytic potential values, drip loss percentages, and a* values, and lower pH values at fabrication than LM from normal pigs. No genotype differences (P > 0.05) were found for LM lactate, L*, or b* values. Nonenhanced semimembranosus samples from carrier pigs exhibited greater (P < 0.05) purge loss percentages and L* values, and lower (P < 0.01) pH values than samples from normal pigs. Enhanced LM samples exhibited greater (P < 0.05) drip and purge loss percentages, greater pH, and lower L* values at fabrication, regardless of Napole status. These findings suggest that the Napole gene has a positive influence on carcass leanness but detrimental effects for lean quality, which were often further compounded when meat was subjected to enhancement treatment.

Key Words: enhancement • pork • quality • Rendement Napole






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