Studies of fat distribution in the bovine carcass. II. Relationship of intramuscular fat to the quantitative analysis of the skeletal musculature

1973 ◽  
Vol 24 (2) ◽  
pp. 287 ◽  
Author(s):  
ER Johnson ◽  
WJ Pryor ◽  
RM Butterfield
Keyword(s):  
Weight Distribution ◽  
Fat Distribution ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Muscle Weight ◽  
Skeletal Musculature ◽  
Muscle Groups ◽  
Small Muscle ◽  
Relationship Of ◽  
Intramuscular Fat Content

(1) The fat content of individual muscles of a steer was determined. (2) The intramuscular fat content of 'standard muscle groups' of Angus steers was determined and related to total dissected fat and to muscle weight distribution. (3) The partitioning of intramuscular fat among the standard muscle groups was not affected by the percentage of dissectible fat except in two small muscle groups. (4) The regressions of the weights of standard muscle groups on total muscle weight were not significantly different when calculated on muscle weights as dissected, or minus intramuscular fat content. (5) It is concluded that the differences in muscle weight distribution observed during the fattening process are due to factors other than intramuscular fat.

Studies of fat distribution in the bovine carcass. III.* Influence of intramuscular fat on the weight of total dissected muscle, muscle/bone ratio and the growth coefficients of muscle groups

1974 ◽  
Vol 25 (3) ◽  
pp. 515 ◽  
Author(s):  
ER Johnson ◽  
WJ Pryor
Keyword(s):  
Fat Distribution ◽  
Intramuscular Fat ◽  
Muscle Group ◽  
The Other ◽  
Regression Coefficients ◽  
Muscle Weight ◽  
Weight One ◽  
Muscle Groups ◽  
Total Muscle

The influence of intramuscular fat weight on total dissected muscle weight, muscle/bone ratio and the growth coefficients of 'standard muscle groups' was examined in 55 cattle (including foetuses and calves) with total dissected fat contents ranging from 1.3 to 38.9%. Intramuscular fat weight was significantly correlated with total dissected muscle weight (r = 0.97, P < 0.01), percentage total dissected fat weight (r = 0.82, P < 0.01) and age (r = 0.72, P < 0.01). Comparison of two regressions of total muscle weight on total muscle plus bone weight, one based on dissected muscle weight and the other on dissected muscle weight less intramuscular fat weight, showed that neither the slopes nor the intercepts differed significantly. Comparison of two regressions of muscle/bone ratio on muscle plus bone weight, one based on dissected muscle weight and the other on dissected muscle weight less intramuscular fat weight, showed that neither the regression coefficients nor the intercepts differed significantly. Intramuscular fat varied from 0.71 to 7.46% of chilled side muscle weight in carcasses which had total dissected fat contents ranging from 1.3 to 35.1 %. The increase in muscle/bone ratio attributable to intramuscular fat weight over this fatness range varied from 0.02 to 0.38. Comparison between pairs of growth coefficients for each 'standard muscle group', one based on dissected muscle weight and the other on dissected muscle weight less intramuscular fat weight, showed that there were no significant differences. _____________________ *Part II, Aust. J. Agric. Res., 24: 287 (1973).

Relationship of fatty acid composition to intramuscular fat content in beef from crossbred Wagyu cattle.

1999 ◽  
Vol 77 (7) ◽  
pp. 1717 ◽  
Author(s):  
E C Kazala ◽  
F J Lozeman ◽  
P S Mir ◽  
A Laroche ◽  
D R Bailey ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Relationship Of ◽  
Intramuscular Fat Content

Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108505
Author(s):  
Stephanie M. Fowler ◽  
David Wheeler ◽  
Stephen Morris ◽  
Suzanne I. Mortimer ◽  
David L. Hopkins
Keyword(s):  
Machine Learning ◽  
Least Squares ◽  
Partial Least Squares ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

Selection against abdominal fat percentage may increase intramuscular fat content in broilers

2016 ◽  
Vol 133 (5) ◽  
pp. 422-428 ◽  
Author(s):  
L. Leng ◽  
H. Zhang ◽  
J.Q. Dong ◽  
Z.P. Wang ◽  
X.Y. Zhang ◽  
...  
Keyword(s):  
Intramuscular Fat ◽  
Abdominal Fat ◽  
Fat Content ◽  
Fat Percentage ◽  
Intramuscular Fat Content

scholarly journals Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4891 ◽  
Author(s):  
Brigitte Picard ◽  
Mohammed Gagaoua ◽  
Marwa Al-Jammas ◽  
Leanne De Koning ◽  
Albéric Valais ◽  
...  
Keyword(s):  
Triosephosphate Isomerase ◽  
Troponin T ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Biological Functions ◽  
Muscle Type ◽  
Triceps Brachii ◽  
Beef Tenderness ◽  
Fast Myosin ◽  
Intramuscular Fat Content

Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several biological functions: muscle structure and ultrastructure, muscle energetic metabolism, cellular stress and apoptosis. The relative abundance of the proteins was measured by Reverse Phase Protein Array (RPPA) in five muscles known to have different tenderness and intramuscular lipid contents: Longissimus thoracis (LT), Semimembranosus (SM), Rectus abdominis (RA), Triceps brachii (TB) and Semitendinosus (ST). The main results showed a muscle type effect on 16 among the 20 analyzed proteins. They revealed differences in protein abundance depending on the contractile and metabolic properties of the muscles. The RA muscle was the most different by 11 proteins differentially abundant comparatively to the four other muscles. Among these 11 proteins, six were less abundant namely enolase 3 (ENO3), phosphoglucomutase 1 (PGK1), aldolase (ALDOA), myosin heavy chain IIX (MyHC-IIX), fast myosin light chain 1 (MLC1F), triosephosphate isomerase 1 (TPI1) and five more abundant: Heat shock protein (HSP27, HSP70-1A1, αB-crystallin (CRYAB), troponin T slow (TNNT1), and aldolase dehydrogenase 1 (ALDH1A1). Four proteins: HSP40, four and a half LIM domains protein 1 (FHL1), glycogen phosphorylase B (PYGB) and malate dehydrogenase (MDH1) showed the same abundance whatever the muscle. The correlations observed between the 20 proteins in all the five muscles were used to construct a correlation network. The proteins the most connected with the others were in the following order MyHC-IIX, CRYAB, TPI1, PGK1, ALDH1A1, HSP27 and TNNT1. This knowledge is important for understanding the biological functions related to beef tenderness and intramuscular fat content.

scholarly journals Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

2013 ◽  
Vol 26 (1) ◽  
pp. 117-124 ◽  
Author(s):  
Cheorun Jo ◽  
Dinesh D. Jayasena ◽  
Dong-Gyun Lim ◽  
Kyung-Haeng Lee ◽  
Jong-Ju Kim ◽  
...  
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Variability in the leptin, leptin receptor and heart fatty acid binding protein genes in relationship with meat quality traits in pigs

2005 ◽  
Vol 53 (4) ◽  
pp. 87-94
Author(s):  
Renata Mikolášová ◽  
Tomáš Urban
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Binding Protein ◽  
Leptin Receptor ◽  
Binding Protein ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Large White ◽  
Fatty Acid Binding ◽  
Acid Binding Protein ◽  
Intramuscular Fat Content

The leptin (LEP-HinfI), leptin receptor (LEPR-HpaII) and heart fatty acid binding protein (H-FABP-HinfI) genes and their genotypes combination (LEP-HinfI *LEPR-HpaII) were tested for associations with the pH1, pH24, myoglobin content (mg/100 g), intramuscular fat content (%) and remission (%). The genotypes were determined in Large White, Landrace and Duroc breeds (n = 106, 56 and 4, respectively). The allele frequencies were: LEP-HinfI: C = 0.133 T = 0.867; LEPR-HpaII: A = 0.331 B = 0.669; H-FABP-HinfI: H = 0.745 h = 0.255. The populations of breeds were in the genetic equilibrium according to the χ2 test in the tested loci. The combinations of LEP-HinfI and LEPR-HpaII were significantly associated with the pH24 and remission. The H-FABP-HinfI locus was significantly associated with intramuscular fat content.

Estimation of the intramuscular fat content of m. longissimus thoracis in crossbred beef cattle based on live animal measurements

Meat Science ◽  
2017 ◽  
Vol 125 ◽  
pp. 121-127 ◽  
Author(s):  
Zenon Nogalski ◽  
Paulina Pogorzelska-Przybyłek ◽  
Ireneusz Białobrzewski ◽  
Monika Modzelewska-Kapituła ◽  
Monika Sobczuk-Szul ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Live Animal ◽  
Intramuscular Fat Content
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