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Meta-analysis of the halothane gene effect on parameters of pig meat quality

Published online by Cambridge University Press:  22 November 2017

B Salmi ,
J Bidanel  and
C Larzul
B Salmi*
Affiliation:
French National Institute for Agricultural Research (UMR 1313), Jouy-en-Josas, France
J Bidanel
Affiliation:
French National Institute for Agricultural Research (UMR 1313), Jouy-en-Josas, France
C Larzul
Affiliation:
French National Institute for Agricultural Research (UMR 1313), Jouy-en-Josas, France
*
Email: btissam.salmi@jouy.inra.fr
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Extract

Technological meat quality has a significant economic impact and many publications have shown that pig meat quality is strongly influenced by the effect of genetic type (especially Hal and RN genes) and by rearing and slaughter conditions (Sellier and Monin, 1994). The quality of meat is generally assessed by measuring meat pH at different times post mortem, colour or drip loss. Our study consists on a meta-analysis based on 11 publications in order to assess the possibility of predicting the effects of halothane gene, sex, breed and slaughter weight of animals on three selected parameters: pH at 45 minutes post mortem (pH45), ultimate pH (pHu) and reflectance (L*-value).

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 38
Copyright
Copyright © The British Society of Animal Science 2009

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References

Sellier, P., Monin, G., 1994. J. Muscle Foods, 5, 187–219.Google Scholar
Hox, J.J., de Leeuw, E.D., 2003. Multilevel models for meta-analysis. In: Reise, S.P., Duan, N. (Eds), Multilevel Modeling. Methodological Advances, Issues, and Applications. Lawrence Erlbaum Associates, Mahwah NJ.Google Scholar