Increased maternal nutrition of sows has no beneficial effects on muscle fiber number or postnatal growth and has no impact on the meat quality of the offspring1

2003 ◽  
Vol 81 (12) ◽  
pp. 3018-3027 ◽  
Author(s):  
P. M. Nissen ◽  
V. O. Danielsen ◽  
P. F. Jorgensen ◽  
N. Oksbjerg
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Maternal Nutrition ◽  
Postnatal Growth ◽  
Beneficial Effects ◽  
Fiber Number ◽  
Muscle Fiber Number

scholarly journals Evaluation of Myosin Heavy Chain Isoforms in Biopsied Longissimus Thoracis Muscle for Estimation of Meat Quality Traits in Live Pigs

Animals ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 9
Author(s):  
Min Young Park ◽  
Youn-Chul Ryu ◽  
Chung-Nam Kim ◽  
Kyung-Bo Ko ◽  
Jun-Mo Kim
Keyword(s):  
Myosin Heavy Chain ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Heavy Chain ◽  
Rapid Identification ◽  
Poor Quality ◽  
Myosin Heavy Chain Isoforms ◽  
Type I ◽  
Fiber Number ◽  
Muscle Fiber Number

Estimating meat quality prior to slaughter will be beneficial for the rapid identification of specific traits or poor quality pork compared to a conventional assessment at postmortem. In this study, we identified and quantified myosin heavy chain (MHC) isoforms from a biopsied longissimus thoracis muscle of pigs, and determined their correlation with postmortem muscle fiber characteristics and meat quality. MHC slow and fast isoforms proportions from biopsied samples correlated with postmortem percentage of type I and type IIB muscle fibers, respectively (p < 0.05). The percentage of the biopsied MHC slow isoform showed a positive correlation with pH at 45 min postmortem, and negative correlations with filter-paper fluid uptake and drip loss in pork (p < 0.05). Furthermore, clustering the pigs into three groups based on the biopsied MHC isoform proportions was not only significantly associated with muscle fiber number and proportions of muscle fiber area, but also correlated with pH at 45 min postmortem and the National Pork Producers Council color score (p < 0.05). Collectively, our findings indicate that the biopsied MHC isoforms serve as parameter for estimating meat quality, with the association between the higher proportion of MHC slow isoforms and pH at 45 min postmortem in particular being indicative of better pork quality.

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Influence of Maternal Corn Supplementation of Beef Cattle on Muscle Fiber Type and Meat Quality of their Offspring

2019 ◽  
Vol 3 (2) ◽  
pp. 158-159
Author(s):  
D. Maharjan ◽  
A. Rodas-González ◽  
A. R. Tanner ◽  
V. C. Kennedy ◽  
J. D. Kirsch ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Muscle Fiber Type

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

Meat Science ◽  
2015 ◽  
Vol 102 ◽  
pp. 15-21 ◽  
Author(s):  
Cheng Zhang ◽  
Junqiu Luo ◽  
Bing Yu ◽  
Ping Zheng ◽  
Zhiqing Huang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Finishing Pigs ◽  
Antioxidative Status

Muscle fiber type, postmortem metabolism, and meat quality of Nellore cattle with different post-weaning growth potential

2020 ◽  
pp. 104348
Author(s):  
Mariane Beline ◽  
Juan Fernando Morales Gómez ◽  
Daniel Silva Antonelo ◽  
Juliana Silva ◽  
Vicente Luiz Macedo Buarque ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Growth Potential ◽  
Muscle Fiber Type ◽  
Nellore Cattle

Relationship between muscle fiber characteristics and meat quality parameters in Turkish native goat breeds

2018 ◽  
Author(s):  
Emre Sirin
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Quality Parameters ◽  
Muscle Fiber Types ◽  
Type I ◽  
Fiber Types ◽  
Fiber Number ◽  
Weaning Age ◽  
Positive Correlations

This study was conducted to determine muscle fiber characteristics and their effect on some meat quality parameters in Longissimus dorsi (LD) and Semitendinosus (ST) muscles from kids of some Turkish native goat breeds. Male kids of Hair (n=6), Angora (n=6), Kilis (n=6) and Honamli (n=6) (pure breeds) were used as experimental animals. All kids were slaughtered at 3 months of weaning age and muscles samples were collected for determination of type I, IIA and IIB muscle fibers and some meat quality parameters. It was found that type IIA fiber number of Hair and Honamli kids were higher than those of other breeds in LD muscle. Similarly, Hair kids had higher number of (P less than 0.05) type IIA in ST muscle compared to other breeds. Generally, there were negative correlations between tenderness, pH and number of muscle fiber types in LD and ST muscles of all breeds (P less than0.05). Also, there were positive correlations between intra muscular fat and number of muscle fiber types in LD muscles of all breeds (P less than 0.05). Conclusively, kids of Turkish native goat breeds had different muscle fiber characteristics which can affect meat quality.

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