Divergent selection for intramuscular fat content in rabbits. II. Correlated responses on carcass and meat quality traits1

2013 ◽  
Vol 91 (9) ◽  
pp. 4532-4539 ◽  
Author(s):  
C. Zomeño ◽  
A. Blasco ◽  
P. Hernández
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Divergent Selection ◽  
Correlated Responses ◽  
Selection For ◽  
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 Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle

Genes ◽  
2019 ◽  
Vol 10 (9) ◽  
pp. 717 ◽  
Author(s):  
Sayed Haidar Abbas Raza ◽  
Rajwali Khan ◽  
Sameh A. Abdelnour ◽  
Mohamed E. Abd El-Hack ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Housing System ◽  
Eating Quality ◽  
Beef Quality ◽  
Qinchuan Cattle ◽  
Balanced Diet ◽  
The Individual ◽  
Intramuscular Fat Content

This review considers the unique characteristics of Chinese cattle and intramuscular fat content (IMF) as factors influencing meat quality, including tenderness, flavor, and juiciness of meat. Due to its nutritional qualities, meat contributes to a healthy and balanced diet. The intramuscular fat content and eating quality of beef are influenced by many factors, which can generally be divided into on-farm and pre-slaughter factors (breed, sex of cattle, age at slaughter, housing system, diet, and pre-slaughter handling) and postmortem factors (post-slaughter processing, chilling temperature, and packaging). Meat quality traits can also be influenced by the individual genetic background of the animal. Worldwide, the function of genes and genetic polymorphisms that have potential effects on fattening of cattle and beef quality have been investigated. The use of DNA markers is recognized as a powerful and efficient approach to achieve genetic gain for desirable phenotypic characteristics, which is helpful for economic growth. The polymorphisms of the SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes for body and growth characteristics of cattle, and also for beef quality, are considered with the aim of highlighting the significance of beef intramuscular fat content, and that growth, body, and meat quality characteristics are polygenically regulated.

Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Meat Science ◽  
2003 ◽  
Vol 63 (4) ◽  
pp. 491-500 ◽  
Author(s):  
A. Chambaz ◽  
M.R.L. Scheeder ◽  
M. Kreuzer ◽  
P.-A. Dufey
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Dietary calcium supplementation promotes the accumulation of intramuscular fat

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Zhiwang Zhang ◽  
Tingli Pan ◽  
Yu Sun ◽  
Siqi Liu ◽  
Ziyi Song ◽  
...  
Keyword(s):  
Meat Quality ◽  
Calcium Supplementation ◽  
Intramuscular Fat ◽  
Dietary Calcium ◽  
Fat Content ◽  
C2c12 Cells ◽  
Longissimus Dorsi ◽  
Fat Accumulation ◽  
Calcium Addition ◽  
Intramuscular Fat Content

Abstract Background In the livestock industry, intramuscular fat content is a key factor affecting meat quality. Many studies have shown that dietary calcium supplementation is closely related to lipid metabolism. However, few studies have examined the relationship between dietary calcium supplementation and intramuscular fat accumulation. Methods Here, we used C2C12 cells, C57BL/6 mice (n = 8) and three-way cross-breeding pigs (Duroc×Landrace×Large white) (n = 10) to study the effect of calcium addition on intramuscular fat accumulation. In vitro, we used calcium chloride to adjust the calcium levels in the medium (2 mmol/L or 3 mmol/L). Then we measured various indicators. In vivo, calcium carbonate was used to regulate calcium levels in feeds (Mice: 0.5% calcium or 1.2% calcium) (Pigs: 0.9% calcium or 1.5% calcium). Then we tested the mice gastrocnemius muscle triglyceride content, pig longissimus dorsi muscle meat quality and lipidomics. Results In vitro, calcium addition (3 mmol/L) had no significant effect on cell proliferation, but promoted the differentiation of C2C12 cells into slow-twitch fibers. Calcium supplementation increased triglyceride accumulation in C2C12 cells. Calcium addition increased the number of mitochondria and also increased the calcium level in the mitochondria and reduced the of key enzymes activity involved in β-oxidation such as acyl-coenzyme A dehydrogenase. Decreasing mitochondrial calcium level can alleviate lipid accumulation induced by calcium addition. In addition, calcium addition also reduced the glycolytic capacity and glycolytic conversion rate of C2C12 cells. In vivo, dietary calcium supplementation (1.2%) promoted the accumulation of triglycerides in the gastrocnemius muscle of mice. Dietary calcium supplementation (1.5%) had no effect on pig weight, but significantly improved the flesh color of the longissimus dorsi muscle, reduced the backfat thickness and increased intramuscular fat content in pigs. Besides, calcium addition had no effect on longissimus dorsi pH, electrical conductivity and shear force. Conclusions These results suggest that calcium addition promotes intramuscular fat accumulation by inhibiting the oxidation of fatty acids. These findings provide a new tool for increasing intramuscular fat content and an economical strategy for improving meat quality.

scholarly journals Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

2006 ◽  
Vol 49 (4) ◽  
pp. 315-328 ◽  
Author(s):  
D. Dannenberger ◽  
K. Nuernberg ◽  
G. Nuernberg ◽  
K. Ender
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Feeding System ◽  
Holstein Bulls ◽  
Genetic And Environmental Factors ◽  
Intramuscular Fat Content

Abstract. Many factors affect ruminant carcass and meat quality, and among the genetic and environmental factors, feeding plays an important role in the determination of quality. In a large study, sixty-four German Holstein and German Simmental bulls were randomly allocated to either an indoor concentrate feeding system or periods of pasture feeding following by a finishing period. During this period the animals got a concentrate containing linseed to improve the meat quality for the consumer and enhance the contents of beneficial fatty acids in beef. German Simmental bulls grew faster in both feeding groups (concentrate and grass-based) compared to German Holstein bulls. Because of that significantly more days of fattening were necessary to reach the slaughter weight of 620 kg. The feeding system did not affect the carcass weights of both breeds. The results of cutting according to the regulations of the Deutsche Landwirtschaftsgesellschaft (DLG-Schnittführung für die Zerlegung der Schlachtkörper von Rind, Kalb, Schwein und Schaf) showed diet effects for different cuts. Pasture feeding significantly decreased the weights of flank, flat ribs and brisket of both breeds. The intramuscular fat content of longissimus muscle was affected by the diet in the case of German Simmental bulls, only. The intramuscular fat content of longissimus muscle of pasture-fed German Simmental bulls was decreased to 1.5 % compared with concentrate-fed bulls (2.6 %). No diet effect was found in the intramuscular fat content of longissimus muscle of German Holstein bulls. The colour investigations of both muscles (longissimus and semitendinosus) showed that the beef produced by pasture feeding is darker. The Warner- Bratzler shear force values (WBSF) of pasture fed bulls were significantly higher compared to the concentrate fed bulls. Pasture feeding resulted in a significant increase in the concentration of n-3 fatty acids up to a factor of 2.8 in longissimus muscle of bulls compared with the concentrate feeding system.

Genetic analyses of carcass composition, as assessed by X-ray computer tomography, and meat quality traits in Scottish Blackface sheep

2006 ◽  
Vol 82 (2) ◽  
pp. 151-162 ◽  
Author(s):  
E. Karamichou ◽  
R. I. Richardson ◽  
G. R. Nute ◽  
K. A. McLean ◽  
S. C. Bishop
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Carcass Composition ◽  
Quality Traits ◽  
Muscle Density ◽  
Meat Quality Traits ◽  
Lean Line ◽  
Intramuscular Fat Content

AbstractGenetic parameters for carcass composition and meat quality traits were estimated in Scottish Blackface sheep, previously divergently selected for carcass lean content (LEAN and FAT lines). Computerized X-ray tomography (CT) was used to obtain non-destructive in vivo estimates of the carcass composition of 700 lambs, at ca. 24 weeks of age, with tissue areas and image densities obtained for fat, muscle and bone components of the carcass. Comprehensive measures of meat quality and carcass fatness were made on 350 male lambs, at ca. 8 months of age, which had previously been CT scanned. Meat quality traits included intramuscular fat content, initial and final pH of the meat, colour attributes, shear force, dry matter, moisture and nitrogen proportions, and taste panel assessments of the cooked meat. FAT line animals were significantly (P<0·05) fatter than the LEAN line animals in all measures of fatness (from CT and slaughter data), although the differences were modest and generally proportionately less than 0·1. Correspondingly, the LEAN line animals were superior to the FAT line animals in muscling measurements. Compared with the LEAN line, the FAT line had lower muscle density (as indicated by the relative darkness of the scan image), greater estimated subcutaneous fat (predicted from fat classification score) at slaughter, more intramuscular fat content, a more ‘yellow’ as opposed to ‘red’ muscle colour, and juicer meat (all P<0·05). All CT tissue areas were moderately to highly heritable, with h2 values ranging from 0·23 to 0·76. Likewise, meat quality traits were also moderately heritable. Muscle density was the CT trait most consistently related to meat quality traits, and genetic correlations of muscle density with live weight, fat class, subcutaneous fat score, dry matter proportion, juiciness, flavour and overall liking were all moderately to strongly negative, and significantly different from zero. In addition, intramuscular fat content was positively genetically correlated with juiciness and flavour, and negatively genetically correlated with shear force value. The results of this study demonstrate that altering carcass fatness will simultaneously change muscle density (indicative of changes in intramuscular fatness), and aspects of intramuscular fat content, muscle colour and juiciness. The heritabilities for the meat quality traits indicate ample opportunities for altering most meat quality traits. Moreover, it appears that colour, intramuscular fat content, juiciness, overall liking and flavour may be adequately predicted, both genetically and phenotypically, from measures of muscle density. Thus, genetic improvement of carcass composition and meat quality is feasible using in vivo measurements.

scholarly journals Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of Longissimus thoracis and Rectus abdominis

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 141 ◽  
Author(s):  
Sébastien Couvreur ◽  
Guillain Le Bec ◽  
Didier Micol ◽  
Brigitte Picard
Keyword(s):  
Meat Quality ◽  
Beef Cows ◽  
Physicochemical Characteristics ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Rectus Abdominis ◽  
Beef Cow ◽  
Short Period ◽  
High Level ◽  
Intramuscular Fat Content

The aim of study was to investigate the relationships between the characteristics of cull beef cows in the Rouge des Prés breed, finishing practices and physicochemical characteristics and sensory traits of Longissimus thoracis (LT) and Rectus abdominis (RA) muscles from 111 cows. On the basis of our surveys, which qualify at cow level the animal characteristics and finishing diet, clusters of cull cows and finishing practices are created and their effects tested on LT and RA meat quality. Old and heavy cows with good suckling ability (95 months, 466 kg and 7.1/10) are characterized by LT with larger fibers, and higher intramuscular fat content and fat-to-muscle ratio. Young and heavy cows with low suckling ability (54 months, 474 kg and 4.4/10) are characterized by LT and RA with lower MyHC IIx and higher MyHC IIa and MyHC I proportions. MyHC IIx and IIa proportions are lower and a* and b* color indices higher when cows are finished on pasture, probably related to grass diet and physical activity. The fat-to-muscle ratio is higher without any effect on the intramuscular fat content when cows are finished over a short period (107 days) with a high level of concentrate (9.7 kg/day). The opposite effect is observed over a long period (142 days) with a low level of concentrate (5.8 kg/day), confirming the interaction effect between finishing duration and amount of energy concentrate on the allotment of adipose tissue deposit.

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