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| 2. |
- Berg, Johan, et al.
(författare)
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State Of The Art report : insects as food and feed
- 2017
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Ingår i: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 1-9
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.
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| 3. |
- Berg, Johan, et al.
(författare)
-
State Of The Art report : insects as food and feed
- 2017
-
Ingår i: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 1-9
-
Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.
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| 4. |
- Berg, Johan, et al.
(författare)
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State of the Art Report Insects as Food and Feed
- 2017
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Ingår i: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 37-46
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Tidskriftsartikel (refereegranskat)abstract
- FAO has considered insects as food since 2003 and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water. This is in agreement with figures above. One of the main reasons that insects for food in general have such positive environmental properties is that they are cold-blooded and thus use no energy to maintain their body temperature, in contrast to mammals (beef, pig) and birds (poultry), so their feed conversion is considerably more effective than that of conventional livestock. However, differences in feed conversion may also have other reasons, and are complicated to explain, as discussed in a recent review of Life Cycle Assessments of edible insects [9]. In addition, insects can be reared on organic side streams. For example, mealworms can recycle organic residues into high-quality potential feed rich in energy, protein and fat. Insects as food are generally considered as healthy, nutritious alternatives to conventional meats such as chicken, pork, and beef. They are rich in protein, 40-60% of dry matter, with content of essential amino acids similar to beef and soy. Unsaturated fat content is 10-30% of dry matter, and they are high in calcium, iron and zinc. However, there are significant differences depending on insect species, rearing method and feed, etc. .
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| 5. |
- Enfalt, AC, et al.
(författare)
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Effects of a second mutant allele (V199I) at the PRKAG3 (RN) locus on carcass composition in pigs
- 2006
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Ingår i: Livestock Science. - : Elsevier BV. - 1871-1413. ; 99:2-3, s. 131-139
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Tidskriftsartikel (refereegranskat)abstract
- The effect of a second mutant allele (V1991, here denoted rn*) at the PRKAG3 (RN) locus on carcass composition was determined in 334 pigs, entire males and females, from crosses between Swedish Hampshire (H) and Finnish Landrace (L) (H x LH; LH x H; LH x LH). Pigs were classified according to DNA test into the following PRKAG3 genotypes: RN-IRN- (23%), RN-/rn(-) (24%), RN-/rn* (33%), rn(+)/rn(+) (8%), rn/rn* (9%) and rn*/rn* (2%). The pigs were slaughtered at a commercial slaughterhouse and assessed 24 h postmortem. Right sides were fabricated into primary wholesale cuts, then further processed into defatted hams and loins, and a subset of hams (n = 122) was dissected into the five major individual muscles. The genotype frequencies for the subsample were RN-/RN- (27%), RN-/rn(+) (20%), RN-/rn* (35%), rn(+)/rn(+) (9%), rn(+)/rn* (8%) and rn*/rn* (M). Weights were recorded for meat and bone in ham and loin, fat in ham, back and shoulder and the individual dissected muscles. The genotype effect was significant (P < 0.05) for estimated lean meat content and the proportions of meat and bone and fat in ham and loin (of carcass weight). Also, the content of meat and bone in ham and loin, in proportion of whole ham and loin, respectively, differed significantly (P < 0.01) between genotypes. Estimated lean meat content was highest for RN-/RN- (63.0%) and RN-/rn(+) (63.1%) and lowest in the combined group rn*/(-) (rn(+)/rn* and rn*/rn*, 61.7%); RN-/rn* (62.5%) and rn(+)/rn(+)(62.1%) were intermediate. The same results were found for meat and bone in ham and loin, as a proportion of whole ham and loin, respectively. RN-/RN- and RN-/rn(+) did not differ in any trait; however, they produced carcasses with the lowest proportions of fat within loin and the major wholesale cuts (ham, loin and shoulder). The carcass percentage of meat and bone in ham was higher in the three RN-/ genotypes (RN-/RN-, RN-/rn(+) and RN-/rn*, P < 0.05) than in the rn*/(-) group, whereas rn(+)/rn(+) did not (P > 0.05) differ from any of the other genotypes. RN-/rn(+) and RN-/rn* had higher (P < 0.05) proportion of meat and bone in loin compared to the rn*/(-) group. We conclude that the second mutant allele found at the PRKAG3 (RN) locus, rn*, decreased the lean meat content compared with the two other alleles (RN-, rn(+)). The RN-/RN- and RN-/rn(+) genotypes were leanest, followed by RN-/rn* and rn(+)/rn(+), and rn(+)/rn* and rn*/rn* were the fattest. (c) 2005 Elsevier B.V All rights reserved.
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| 6. |
- Franck, M, et al.
(författare)
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Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN- pigs
- 2003
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Ingår i: Meat Science. - 1873-4138. ; 64:4, s. 351-355
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Tidskriftsartikel (refereegranskat)abstract
- Pigs of the same genetic type at the RN and HAL loci, i.e. rn(+) RN-/NN were reared in similar conditions of feeding and housing. They were slaughtered in two abattoirs (referred to as A1 and A2) using a mixture of air (30%) and CO2 (70%), at a rate of 300 pigs per hour per slaughterline. One hundred and thirty-two pigs from I I farms were slaughtered in A I using a corusinga restrainer and 127 pigs from 5 farms were slaughtered in A2 with the backloading technique. pH at 40 min, 2.5 h and 24 h after slaughter and colour (L*, a*, b*) at 24 h after slaughter were measured in the semimembranosus muscle. Meat quality of the ham was scored as follows: 1, no PSE-zone; 2, doubtful; 3, PSE-zones in the semimembranosus and sometimes on the internal flexor muscles; 4, PSE-zones in all the flexor muscles. The muscle pH value was higher in A2 than in A I at 40 min post mortem (P < 0.01), but not at 2.5 and 24 h. L* (P < 0.001) and b* (P < 0.05) were higher in A 1 than in A2. There was a remarkable difference in meat quality scores, with 50% of the hams scoring 3 or 4 in A1, vs 13% in A2. Lairage time before slaughter affected (P < 0.01) the pH value at 2.5 h (5.69 vs 5.93). The values of pH1 and pH2.5 decreased with increasing the meat quality score. The values of L* and b* increased markedly with the score. The results of the present study indicate that the method of bringing the slaughter pigs to the stunning device affects the frequency and importance of PSE meat in the ham. The automated driving of groups of animals to the stunning machine combined with the backloading of a nacelle, compared to a traditional system driving pigs in single file using electrical goads and a restrainer was beneficial with respect to both meat quality and animal welfare. (C) 2003 Elsevier Science Ltd. All rights reserved.
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| 7. |
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| 8. |
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| 9. |
- Josell, Åsa
(författare)
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Factors Controlling Meat Quality of Pork in Relation to Breed and RN Genotype
- 2002
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The Hampshire breed was introduced as the terminal sire in Swedish slaughter pigs in the 1970s, mainly to reduce stress susceptibility and associated problems of meat quality, such as the meat being pale, soft and exudative (PSE). Since then, however, the RN – allele, a mutation which is only found in pure-bred Hampshire and in crosses with it, has been discovered. In Sweden, approximately 65% of all slaughter pigs in which Hampshire has been the sire, carry the RN – allele. Meat from Hampshire as well as from RN –carriers is usually considered to be very tender, but on the other hand, is known for producing meat of low quality in terms of technological yield. The aim of the present work was to gain further knowledge and a better understanding of the mechanisms controlling the eating quality and water-holding capacity in such diversified meat as that produced in Sweden today, and to apply this knowledge in practical conditions in the meat industry. The tenderness, according to the Warner-Bratzler shear force and/or a sensory panel, was found to be greater in M. longissimus dorsi from carriers of the RN – allele than in M. longissimus dorsi from non-carriers, regardless of the breed of the non-carriers. Differences observed in the course of rigor development and ageing in muscle from carriers and non-carriers of the RN – allele suggested that proteolytic action, initiated by a more rapid fall in pH, was the most important factor governing the better tenderness achieved in M. longissimus dorsi of RN – carriers. The myofibrillar length, which is an indirect measure of the proteolytic activity that has occurred in the meat, was shorter for the RN – carriers than for the non-carriers. The rate of pH decline was of major importance for tenderness development, as demonstrated by the high correlation between the pH, measured at 3 to 7 hours post-mortem, and tenderness measured after 3-4 days’ ageing. Lower pH values at these times during rigor contributed to greater tenderness, regardless of whether the decline in pH was due to the presence of the RN – allele or slower chilling. In order to improve the tenderness of M. longissimus dorsi from non-carriers by post-slaughter treatment, either slow chilling or pelvic suspension can be used. However, to reach the same level of tenderness in non-carriers as in RN – carriers, the combination of both forms of post-slaughter treatment was needed. The water-holding capacity and juiciness were related to the presence of the RN – allele, where a higher glycogen content, lower protein content and lower ultimate pH contributed to a lower water-holding capacity, but higher juiciness. In addition to the RN – allele, slower chilling contributed to a somewhat lower water-holding capacity. The implementation of pelvic suspension during rigor development could be attractive for the meat industry in order to optimise the water-holding capacity as well as the tenderness. It was shown possible to separate RN – carriers from non-carriers early post-mortem at the slaughter-line using visual and near-infrared (NIR) spectroscopy.
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| 10. |
- Josell, Åsa, et al.
(författare)
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Possible mechanism for the effect of the RN-allele on pork tenderness.
- 2003
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Ingår i: Meat Science. - 1873-4138. ; 64:4, s. 341-350
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Tidskriftsartikel (refereegranskat)abstract
- The effect of the dominant RN− allele on rigor development, ageing and tenderness was studied in M. longissimus dorsi (LD) from 11 heterozygous carriers and five non-carriers of the RN− allele. Rigor development was followed by measurements of muscle shortening, isometric tension, pH and FOP. During ageing the myofibrillar length and Warner–Bratzler shear force were measured in the meat. Sensory analysis was performed at 4 days post-mortem using a trained expert panel. It was found that the decrease in pH was faster for RN− carriers than non-carriers during the first 5 h post-mortem, after which the pH-time slope was similar for the two groups. This resulted in a significantly lower mean ultimate pH in LD from RN− carriers than non-carriers. During rigor development the isometric tension was lower in RN− carriers than in non-carriers, while contraction (shortening and sarcomere length) did not differ significantly between the two genotypes. The myofibrillar length, which is an indirect measure of the proteolytic activity that has occurred in the meat, was shorter for the RN− carriers than for the non-carriers. The difference in myofibrillar lengths between the genotypes was significant at 1 and 4 days post-mortem but not at 7 days post-mortem, which indicates that the RN− carriers have a higher proteolytic activity earlier post-mortem. The results from the Warner–Bratzler shear force measurements showed that the meat from the RN− carriers was significantly more tender, 1 and 4 days post-mortem, than the meat from the non-carriers. The meat from non-carriers needed 7 days to reach the tenderness attained by that from the RN− carriers 4 days post-mortem. The greater tenderness in LD from RN− carriers than that from non-carriers was also confirmed by a sensory panel at 4 days post-mortem. In conclusion, differences observed in the course of rigor and ageing in muscle from carriers and non-carriers of the RN− allele suggest that proteolytic action, as initiated by a more rapid fall in pH, is the most important factor governing the variation in tenderness of the two genotypes.
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