Muscle Fiber Characteristics of Four Muscles from Different Cattle Breeds and their Relation to Meat Instrumental Toughness

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F15%3A%230002362" target="_blank" >RIV/00027014:_____/15:#0002362 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.vuzv.cz/sites/File/_privat/15198.pdf" target="_blank" >http://www.vuzv.cz/sites/File/_privat/15198.pdf</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Muscle Fiber Characteristics of Four Muscles from Different Cattle Breeds and their Relation to Meat Instrumental Toughness

Popis výsledku v původním jazyce

The objective of the present study was to compare the muscle fiber characteristics of four muscles (longissimus lumborum (LL), semitendinosus (ST), biceps femoris (BF) and psoas major (PM)) collected from 37 Aberdeen Angus (AA), Gascon (GS), Holstein (HO), and Fleckvieh (FL) young bulls reared under identical housing and feeding conditions. Furthermore, the relationships between histochemical characteristics and instrumental meat toughness were evaluated. Significant differences between muscles were found in muscle fiber cross-sectional area (CSA), fiber type proportions and in the relative area of the muscle occupied by each fiber type. The smallest CSA of all fiber types was detected in the PM muscle while the highest values were found for the type I in the ST muscle and for the types IIA and IIB in the BF muscle. The lowest fiber type proportions and the relative areas of the muscle for types I, IIA and IIB were observed in ST, LL and BF muscles, respectively. Significant breed differences were only found in the ST and BF muscle. Higher proportions of type I fibers were detected in AA and HO than in GS and FL bulls. On the contrary, GS and FL animals had higher relative areas occupied by IIB fibers than the other groups.

Název v anglickém jazyce

Muscle Fiber Characteristics of Four Muscles from Different Cattle Breeds and their Relation to Meat Instrumental Toughness

Popis výsledku anglicky

The objective of the present study was to compare the muscle fiber characteristics of four muscles (longissimus lumborum (LL), semitendinosus (ST), biceps femoris (BF) and psoas major (PM)) collected from 37 Aberdeen Angus (AA), Gascon (GS), Holstein (HO), and Fleckvieh (FL) young bulls reared under identical housing and feeding conditions. Furthermore, the relationships between histochemical characteristics and instrumental meat toughness were evaluated. Significant differences between muscles were found in muscle fiber cross-sectional area (CSA), fiber type proportions and in the relative area of the muscle occupied by each fiber type. The smallest CSA of all fiber types was detected in the PM muscle while the highest values were found for the type I in the ST muscle and for the types IIA and IIB in the BF muscle. The lowest fiber type proportions and the relative areas of the muscle for types I, IIA and IIB were observed in ST, LL and BF muscles, respectively. Significant breed differences were only found in the ST and BF muscle. Higher proportions of type I fibers were detected in AA and HO than in GS and FL bulls. On the contrary, GS and FL animals had higher relative areas occupied by IIB fibers than the other groups.

Druh

D - Stať ve sborníku

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

61st International Congress of Meat Science and Technology

ISBN

2-7380-1379-1

ISSN

—

e-ISSN

—

Počet stran výsledku

4

Strana od-do

148-151

Název nakladatele

INRA - Centre de recherche Auvergne - Rhone Alpes

Místo vydání

Saint-Genés-Champanelle, France

Místo konání akce

Clermont-Ferrand, France

Datum konání akce

23. 8. 2015

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

—