Agriculture Reference
In-Depth Information
Table 10.8.
Infl uence of RR maize (NK603) in grower I and II (68.1 and 74.2%) and fi nisher I and II (78.1
and 81.8% maize of diet) diets of two studies with pigs on parameters of meat quality and composition
(fi nal weight: 116 and 119 kg in Experiments 1 and 2, respectively). (From Hyan
et al
., 2004.)
Commercial
1
Commercial
2
Transgenic maize
(NK603)
Parameter
Isogenic control
Average weight gain (g/day):
Experiment 1
Experiment 2
910
985
909
945
912
942
912
954
Musculus longissimus
area
(cm
2
):
Experiment 1
Experiment 2
58.6
43.4
55.3
41.9
56.6
42.9
56.6
42.2
Muscle composition
(moisture %):
Experiment 1
Experiment 2
72.4
73.4
72.3
73.2
72.7
73.3
72.5
73.2
Protein:
Experiment 1
Experiment 2
23.5
23.1
23.7
22.9
23.8
23.4
23.5
23.4
Fat:
Experiment 1
Experiment 2
3.06
2.46
3.08
2.83
2.20
2.78
2.99
2.77
(NK603) with similar non-transgenic maize
and two commercial maize lines (Table
10.8). h ere was no signii cant ef ect of GM
maize on carcass yield, composition and
quality parameters.
Cromwell
et al
. (2002) compared the
ef ect of glyphosate-tolerant soybean meal
with its near-isogenic, non-GM counterpart
on sensory qualities, loss in cooking and
sheer forces in pork. h e authors did not
report any signii cant ef ect on the criteria
measured (Table 10.9). No ef ects on meat
composition and quality were reported by
Reuter
et al
. (2002) if they fed Bt maize to
pigs. Later, Cromwell
et al
. (2005) compared
diets with high amounts of glufosinolate
herbicide-tolerant (LibertyLink) rice with
conventional rice in diets for growing/
i nishing pigs (72.8, 80.0 and 85.8% in
growing, early-i nishing and late-i nishing
phase) and did not observe any signii cant
ef ects on carcass quality.
Taylor
et al
. (2004) compared the ef ects
of RR (Event RT73) canola meal with a non-
transgenic control and six commercial
canola meals in broilers and observed no
signii cant inl uence on slaughtering results
Table 10.9.
Effect of glyphosate-tolerant (RR)
soybean meal on parameters of pork quality. (From
Cromwell
et al
., 2002.)
Sensory parameter
a
Control
GM
Juiciness
5.52
5.58
Tenderness
5.91
6.10
Off fl avour
7.08
7.18
Flavour intensity
5.74
5.95
Connective tissue
3.95
3.58
Cook loss (%)
32.0
30.3
Note
:
a
Panel scale 1-8 (8 is best).
and body composition, as shown for some
parameters in Table 10.10. Most parameters
of GM-fed animals were in the range of the
commercial varieties.
Stadnik
et al
. (2011) investigated the
inl uence of GM maize (MON810) and/or
GM soybean meal (Roundup Ready; see
Swiatkiewicz
et al
., 2010a,b, 2011, for
experimental design) on the physical-
chemical properties of breast and thigh
muscles of broilers, as shown for the breast
muscle in Table 10.11. Apart from the a*
colour parameter for breast muscle, no
further parameter was af ected signii cantly