Variation in instrumental meat quality among 15 muscles from 14-month-old sheep and its relationship with fibre typing

2018 ◽  
Vol 58 (7) ◽  
pp. 1358 ◽  
Author(s):  
Javier Ithurralde ◽  
Gianni Bianchi ◽  
Oscar Feed ◽  
Fernando Nan ◽  
Fernando Ballesteros ◽  
...  
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Oxidative Activity ◽  
Muscle Fibre Types ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Meat Quality Traits ◽  
Fibre Typing ◽  
Muscle Contractile ◽  
Quality Variation

The aims of the present study were to describe intermuscular differences in meat-quality traits in 15 young-sheep muscles, and to study the associations between meat quality and fibre typing across all (pooled) muscles as well as in previously selected homogeneous contractile–metabolic groups of muscles (slow-oxidative, intermediate and fast-glycolytic muscles). Meat-quality traits (pH, colour, expressed juice, cooking losses, tenderness and sarcomere length) and fibre typing were evaluated after 24 h of slaughter in 15 muscles from five cross-bred young sheep. Across all the studied muscles, intermuscular differences in some meat-quality traits (pH24, a* and expressed juice) seemed to be mainly explained by muscle oxidative activity, while intermuscular variation in other meat-quality traits (L*, b* and Warner–Bratzler shear force) were mainly explained by differences in fibre sizes. Within fast-glycolytic muscles, larger fast-glycolytic fibres and reduced oxidative activity were generally associated with lower ultimate pH, higher L* values, lower a* values and longer sarcomeres. Within intermediate muscles, larger fast-glycolytic fibres and reduced oxidative activity were generally associated with lower ultimate pH, higher L* values, shorter sarcomeres and reduced meat tenderness. Within slow-oxidative muscles, larger fast-glycolytic fibres and reduced oxidative activity were generally associated with lower amounts of expressed juice, lower a* values and reduced meat tenderness. The present study has contributed to a better understanding of the influence of muscle fibre types on intermuscular meat-quality variation, suggesting that although muscle fibre diversity may explain, at least in part, intermuscular differences in meat quality, these associations can also slightly vary among muscle contractile–metabolic groups.

scholarly journals Meat quality traits and muscle composition of cows differing in lactation performance

2012 ◽  
Vol 55 (1) ◽  
pp. 36-47 ◽  
Author(s):  
M. Hamada ◽  
E. Albrecht ◽  
A.-R. El Bagory ◽  
A.-B. Edris ◽  
H. M. Hammon ◽  
...  
Keyword(s):  
Body Composition ◽  
Cell Size ◽  
Muscle Fibre ◽  
Meat Quality ◽  
Quality Traits ◽  
Lactation Performance ◽  
Fat Cell ◽  
Muscle Structure ◽  
Meat Quality Traits ◽  
The Impact

Abstract. Beef and dairy cows differ in the way in which they utilise nutrients and in accretion or mobilisation of body reserves during lactation. Thus far, little is known about the impact of lactation performance on body composition, meat quality, and the related muscle structure of cows with a defined, combined beef and dairy genetic background. In the described experiment, 50 F2 cows, originating from mating Charolais bulls to German Holstein cows and a following intercross of F1 individuals, were slaughtered during the second lactation, 30 days after calving. Cows were assigned to 3 groups, each containing representatives of 3 families, according to lactation performance. Standard carcass and meat quality traits were determined. Additionally, samples from longissimus muscle were investigated by histology and computer image analysis for muscle fibre profile, intramuscular fat cell size, and marbling traits. Subcutaneous fat cell size was measured to estimate the impact of lactation on body fat reserves. The results suggest no influence of the duration of the first lactation on body composition, meat quality or muscle structure. However, the amount of milk per day influenced body weight, body composition, and marbling traits. Relationships between traits were low, but showed consistently that increasing milk yield was negatively correlated with tissue accretion. Changes of muscle fibre and fat cell profile, indicating protein or fat mobilisation by lactation, could not be detected. In the presented study, lactation had only minor consequences for meat quality.

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

2018 ◽  
Vol 58 (11) ◽  
pp. 2091 ◽  
Author(s):  
Jun-Mo Kim ◽  
Sang-Hoon Lee ◽  
Youn-Chul Ryu
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Drip Loss ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

scholarly journals The effect of CAPN1 and CAST gene variations on meat quality traits in Finnish Aberdeen Angus and Nordic Red Cattle populations

2018 ◽  
Vol 27 (4) ◽  
Author(s):  
Terhi Iso-Touru ◽  
Maiju Pesonen ◽  
Daniel Fischer ◽  
Arto Huuskonen ◽  
Anu Sironen
Keyword(s):  
Meat Quality ◽  
Meat Production ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Marbling Score ◽  
Dual Purpose ◽  
Beef Breed ◽  
Meat Quality Traits ◽  
Dual Purpose Cattle ◽  
Dairy Breed

High meat quality and specifically meat tenderness are desired traits by the consumers, however the environmental impact of meat production is becoming a relevant factor in the industry. Therefore, breeding of dual purpose cattle breeds may answer the high demand of meat production in the future. In this study we identified statistical differences between genotypes of CAST and CAPN1 gene variants with meat quality traits in a dairy breed (Nordic Red Cattle) and compared the results with beef breed (Aberdeen Angus). Our results show that the favorable alleles have not been selected in the studied dairy breed and thus could be used as a tool for improvement of meat quality. The genes were associated with specific meat quality traits (i.e. sensory juiciness, marbling score and meat color) also in the dairy breed. This supports the utility of known meat quality associated genetic variants to improve meat quality in dairy breeds.

Genome scan for meat quality traits in Nelore beef cattle

2013 ◽  
Vol 45 (21) ◽  
pp. 1012-1020 ◽  
Author(s):  
P. C. Tizioto ◽  
J. E. Decker ◽  
J. F. Taylor ◽  
R. D. Schnabel ◽  
M. A. Mudadu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Association Studies ◽  
Genome Wide Association Studies ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Muscle Area ◽  
Meat Quality Traits ◽  
Meat Aging ◽  
Nelore Cattle

Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for Warner-Bratzler shear force measured at different times of meat aging, backfat thickness, ribeye muscle area, scanning parameters [lightness, redness (a*), and yellowness] to ascertain color characteristics of meat and fat, water-holding capacity, cooking loss (CL), and muscle pH were conducted using genotype data from the Illumina BovineHD BeadChip array to identify quantitative trait loci (QTL) in all phenotyped Nelore cattle. Phenotype count for these animals ranged from 430 to 536 across traits. Meat quality traits in Nelore are controlled by numerous QTL of small effect, except for a small number of large-effect QTL identified for a*fat, CL, and pH. Genomic regions harboring these QTL and the pathways in which the genes from these regions act appear to differ from those identified in taurine cattle for meat quality traits. These results will guide future QTL mapping studies and the development of models for the prediction of genetic merit to implement genomic selection for meat quality in Nelore cattle.

scholarly journals Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

2014 ◽  
Vol 54 (4) ◽  
pp. 414 ◽  
Author(s):  
Y. H. B. Kim ◽  
M. Kerr ◽  
G. Geesink ◽  
R. D. Warner
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Protein Denaturation ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Negative Effects ◽  
Meat Quality Traits

This study evaluated effects of high pre-rigor temperature and duration and suspension of lamb sides on quality traits and protein denaturation in two muscles [semimembranosus (SM) and longissimus thoracis et lumborum (LTL)]. Twenty-four lamb carcasses, within each of 3 slaughter days, were used to assign eight carcasses to one of four pre-rigor temperature treatments: chilled at 2°C directly after slaughter, or held at 37°C in water for 1.5, 3.0 or 4.5 h before transfer to a 2°C chiller. At ~15 min post slaughter, one side of each carcass was suspended from the Achilles tendon, whereas the other side was suspended by the aitch bone and the leg tied down to the ribs. The sides subjected to aitch bone hanging had an increased sarcomere length in the SM, but decreased sarcomere length in the LTL. For the LTL, the time of exposure to high pre-rigor temperature had a significant effect on measures of protein denaturation and related meat quality traits such as purge and colour, although tenderness (shear force) after 2 days of aging was not affected. For the SM, the high temperature treatment also resulted in increase in measures of protein denaturation and thus negatively influenced meat quality traits such as purge, colour and shear force after aging. However, these effects on purge and shear force in the SM were significantly mitigated by the aitchbone hanging treatment. The results of the present experiment indicate that pre-rigor aitchbone hanging of muscles can counteract the negative effects of high pre-rigor temperature on both water loss and meat tenderness.

Prediction of lamb meat quality traits based on muscle biopsy fibre typing

Meat Science ◽  
1982 ◽  
Vol 6 (4) ◽  
pp. 257-263 ◽  
Author(s):  
C. Valin ◽  
C. Touraille ◽  
P. Vigneron ◽  
C.R. Ashmore
Keyword(s):  
Meat Quality ◽  
Muscle Biopsy ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Lamb Meat ◽  
Fibre Typing

scholarly journals Association analysis of g.68G  → A SNP in CAPN1 gene with carcass and meat quality traits in goose raised in organic <i>dehesa</i>

2016 ◽  
Vol 59 (4) ◽  
pp. 423-428 ◽  
Author(s):  
Marina Solé ◽  
Sara Negro ◽  
Alberto Membrillo ◽  
Francisco Peña ◽  
Valeriano Domenech ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Thigh Muscle ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Economic Traits ◽  
Anser Anser ◽  
Meat Quality Traits ◽  
Colour Parameter ◽  
Breeding Programmes

Abstract. Meat quality is an important concern for the poultry industry. Domestic geese products obtained from free-range systems usually have rather tough meat, and it is necessary to select them to improve meat tenderness. The relation of the calpain 1 (CAPN1) gene with the post-mortem tenderness process of meat has been demonstrated in several species. Thus, the objective of the present study was to identify polymorphisms in this gene and to perform an association analysis between these polymorphisms and related economic traits in goose raised in the dehesa ecosystem. For the analysis, 50 geese of 3 different subpopulations (20 Embden Anser anser; 20 Toulouse Anser anser; 10 F1 cross) were studied. The experimental protocols were followed complying with principles of animal welfare. A novel SNP was found in the CAPN1 gene, g.68G → A. This polymorphism was statistically associated with different carcass and meat quality traits such as thigh muscle width (P = 0.020) and the b* 10-day meat colour parameter (P = 0.024) for the global goose population. The association of this gene with meat tenderness (Warner–Bratzler shear force) was confirmed in the case of female individuals of the Toulouse breed (P = 0.043). The results suggest the possibility of using molecular markers in CAPN1 gene as a potential tool for improving carcass and meat quality traits in goose breeding programmes.

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