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Genetic Background of Meat Color and Its Impact on Meat Quality

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Genetic Background of Meat Color and Its Impact on Meat Quality UNIVERSITY OF HOHENHEIM Institute of Agricultural Sciences in the Tropics (Hans-Ruthenberg-Institute) Animal Breeding and Husbandry in the Tropics and Subtropics Prof. Dr. Anne Valle Zárate DEVELOPMENT OF HIGH QUALITY NICHE PRODUCTS FROM LOCAL CHICKEN AND PIG GENETIC RESOURCES Dissertation submitted in fulfilment of the requirements for the degree “Doktor der Agrarwissenschaften” (Dr. sc. Agr.) to the Faculty of Agricultural Sciences at the University of Hohenheim Philipp Muth born in Waiblingen, Germany 2016 Date of oral examination: 17th of December 2015 Supervisor and Reviewer: Prof. Dr. Anne Valle Zárate Co-Reviewer: apl. Prof. Dr. Michael A. Grashorn Additional examiner: Prof. Dr. Jörn Bennewitz Head of the Committee: Jun.-Prof. Dr. Andrea Knierim i This thesis was financially supported by the German Research Foundation (Deutsche Forschungsgemeinschaft) in the frame of the T 7 transfer project within the Collaborative Research Center 564 (Sonderforschungsbereich 564) of the University of Hohenheim. ii Acknowledgements This thesis would certainly not have been possible without the support of numerous people for whose essential contributions to the completion of this work I am much obliged. First and foremost, I would like to thank Prof. Dr. Anne Valle Zárate for giving me the opportunity to work on this interesting topic and for her continuous guidance and support. I am grateful to Prof. Dr. Michael Grashorn for acting as a co-reviewer and for uncomplicately providing access to his storage and laboratory facilities. I would also like to thank Prof. Dr. Jörn Bennewitz for acting as a co-examiner. My sincere thanks got to Jun.-Prof. Dr. Uta Dickhöfer for generously allowing me to work in her laboratories. I am much indebted to Herrmann Baumgärtner and Andrea Zipp for their commitment to the establishment of analytical methods. I thank Carina Lorenz for the introduction into diverse methods of meat quality analyses and Katharine Cresswell Riol for proofreading this thesis. For enabling me to carry out the experiment on chickens in the research station at the University of Hohenheim, Unterer Lindenhof, I am grateful to Leopold Peitz, Heiko Stegmann, Jan Abegg and Heidi Hartmann. Coping with labor peaks in this experiment was aided by the help of many people, and I am especially grateful to Isaiah Okere, Karoline Schwarzkopf, Konstanze Kraft, Senta Breuning, Bernadette Bothe, Theresa Härtl and Max Berger. With respect to the study on the Ban pig in Vietnam, I am grateful to Dr. Le Thi Thanh Huyen for consistently providing the logistics and support. I also thank Dr. Vu Chi Cuong from the National Institute for Animal Sciences in Hanoi and Lo Van Tang from the Veterinary Department in Son La for vouching and, thus, enabling the study. For support much beyond translating from/into Vietnamese, I owe gratitude to Nguyen Duy Linh. Many thanks also go to Kanh Dinh Thuy, Luong Ngoc Son and Lo Trung Van, as well as the slaughterers who were involved in the project. I thank Duong Thu Anh and her team for providing an exceptional working environment in the Institute of Feed and Product Analyses, National Institute for Animal Sciences, Hanoi. Dr. Doan Lan Phuong from the Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi is acknowledged for carrying out the fatty acid analysis. I am also particularly grateful to Do Van Huong and Lai Thi Nhai, not only for their support in the laboratory, but for their outstanding hospitality as well. I thank the former and current personnel and guests at the Institute for Animal Production in the Tropics and Subtropics for many interesting discussions: Dominique Keller, Sigrid Seitz, Prof. Dr. Orville L. Bondoc, Dr. Regina Rößler, Dr. Pera Herold, Dr. André Markemann, Dr. Christoph Reiber and Dr. Kefelegn Kebede. For sharing a part of the journey, I thank the former and current PhD students at the institute: Dr. Faradilla Attamimi, Dr. Evans Ilatsia, Dr. Anna Al Baqain, Dr. Kebede Amenu, Dr. Bekele Bati, Dr. Sintayehu Mersha, Dr. Bianca Haußner, Dr. Jafar Al-Khazaleh, Tatek Woldu and Sékou Traoré. Last, but not least, I would like to thank my friends and family. iii Table of contents 1 General introduction ................................................................................................................. 11 1.1 High quality products from local animal genetic resources for niche marketing ................. 14 1.2 Effects of selection on high yield regarding meat color and quality of pigs and chickens .... 17 1.2.1 Structural and physiological changes in skeletal muscle induced by selection on performance traits and their relationship with the meat quality parameters of pigs and chickens . .................................................................................................................................. 18 1.2.2 Between- and within-line differences in meat quality parameters of pigs and chickens selected for performance traits ................................................................................................. 21 1.3 Objectives and structure of the thesis ................................................................................ 24 1.4 References ........................................................................................................................ 25 2 Paper I: Breast meat quality of chickens with divergent growth rates and its relation with growth curve parameters.............................................................................................................................. 30 2.1 Introduction ...................................................................................................................... 32 2.2 Material and methods ....................................................................................................... 33 2.3 Results............................................................................................................................... 37 2.4 Discussion ......................................................................................................................... 45 2.5 References ........................................................................................................................ 49 3 Paper II: Association of colorimetric traits with pH and pigment contents of breast fillets is affected by measuring position, storage and chicken line.................................................................. 52 3.1 Introduction ...................................................................................................................... 54 3.2 Material and methods ....................................................................................................... 55 3.3 Results............................................................................................................................... 59 3.4 Discussion ......................................................................................................................... 62 3.5 References ........................................................................................................................ 65 4 Paper III: Discriminating the quality of local pork from crossbred pork from extensive production of ethnic minorities in the Southeast Asian Massif ............................................................................ 67 4.1 Introduction ...................................................................................................................... 69 4.2 Material and methods ....................................................................................................... 70 4.3 Results............................................................................................................................... 74 4.4 Discussion ......................................................................................................................... 77 4.5 References ........................................................................................................................ 82 5 Paper IV: Tailoring slaughter weight of indigenous Vietnamese Ban pigs for the requirements of urban high-end niche markets .......................................................................................................... 85 5.1 Introduction ...................................................................................................................... 87 iv 5.2 Material and methods ....................................................................................................... 88 5.3 Results............................................................................................................................... 92 5.4 Discussion ......................................................................................................................... 97 5.4.1 Discussion of empirical findings ................................................................................. 97 5.4.2 General discussion and conclusions ......................................................................... 100 5.5 References ...................................................................................................................... 103 6 General discussion .................................................................................................................. 107 6.1 Coping with confounding factors in the determination of genotypic differences in meat color and quality ........................................................................................................................
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