Histochemical characterisation of high-value beef muscles from different breeds, and its relation to tenderness.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F21%3AN0000020" target="_blank" >RIV/00027014:_____/21:N0000020 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/21:89117 RIV/60460709:41110/21:89117 RIV/60460709:41340/21:89117
Result on the web
<a href="https://vuzv.cz/_privat/21019.pdf" target="_blank" >https://vuzv.cz/_privat/21019.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.livsci.2021.104468" target="_blank" >10.1016/j.livsci.2021.104468</a>
Alternative languages
Result language
angličtina
Original language name
Histochemical characterisation of high-value beef muscles from different breeds, and its relation to tenderness.
Original language description
The aim of the present study was to characterise and compare the muscle fibre traits of five muscles: longissimus lumborum (LL), semitendinosus (ST), biceps femoris (BF), semimembranosus (SM) and psoas major (PM) collected from four cattle breeds (Aberdeen Angus, AA; Gascon, GS; Holstein, HO; Fleckvieh, FL) differing in maturity type (early- and late-maturing) and production purpose (beef and dairy), but maintained under identical husbandry conditions. The relationships between histochemical characteristics and instrumental meat tenderness (Warner-Bratzler shear force) were evaluated. The most significant differences in muscle fibre traits were seen in the hindquarter muscles of Aberdeen Angus and Gascon cattle, with muscle location also having a large effect on tenderness. Under the identical husbandry practises used, the differences in muscle fibre composition were seemingly linked more so to muscle location and maturity type of the breed, rather than the production purpose of the breed. Based on their effects on high-value muscles in beef breeds, continuous evaluation of muscle fibre traits together with their association with various meat quality traits is required, as breeds progress genetically. However, various intrinsic and extrinsic factors, such as husbandry practises, need to be controlled so that accurate conclusions may be drawn from such investigations.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Livestock Science
ISSN
1871-1413
e-ISSN
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Volume of the periodical
247
Issue of the periodical within the volume
May
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
Article Number: 104468
UT code for WoS article
000644655300014
EID of the result in the Scopus database
2-s2.0-85102728014