Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F16%3AN0000062" target="_blank" >RIV/00027014:_____/16:N0000062 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/16:70562

Výsledek na webu

<a href="http://www.agriculturejournals.cz/publicFiles/184699.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/184699.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/59/2015-CJAS" target="_blank" >10.17221/59/2015-CJAS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Popis výsledku v původním jazyce

The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat histochemical measurements and eating quality. The following nutria colour types were used in the experiment: Standard (ST), Moravian Silver (MS), and Prestice Multicolour (PM). The nutria colour type significantly (P < 0.001) affected the number of type IIB fibres with the lowest number in ST (108 per mm2). The proportion of type I fibres varied between 10.6 and 14.2%, type IIA fibres varied between 6.1 and 7.8%, and type IIB fibres varied between 78.2 and 83.4% and it was not affected by colour type. The cross-sectional area (CSA) was 2.565–2.841 µm2 in type I, 2.867–3.010 µm2 in type IIA, and 4.698–5.517 µm2 in type IIB fibres. The CSA of type IIB fibres (P < 0.001) was the largest in ST. The sensory trait of tenderness (P < 0.05) was the lowest in MS. Correlations between the proportion of fibres and sensory traits were not observed. The CSA of type I fibres correlated with flavour (0.19) and the CSA of type IIB fibres with tenderness (0.10).

Název v anglickém jazyce

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Popis výsledku anglicky

The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat histochemical measurements and eating quality. The following nutria colour types were used in the experiment: Standard (ST), Moravian Silver (MS), and Prestice Multicolour (PM). The nutria colour type significantly (P < 0.001) affected the number of type IIB fibres with the lowest number in ST (108 per mm2). The proportion of type I fibres varied between 10.6 and 14.2%, type IIA fibres varied between 6.1 and 7.8%, and type IIB fibres varied between 78.2 and 83.4% and it was not affected by colour type. The cross-sectional area (CSA) was 2.565–2.841 µm2 in type I, 2.867–3.010 µm2 in type IIA, and 4.698–5.517 µm2 in type IIB fibres. The CSA of type IIB fibres (P < 0.001) was the largest in ST. The sensory trait of tenderness (P < 0.05) was the lowest in MS. Correlations between the proportion of fibres and sensory traits were not observed. The CSA of type I fibres correlated with flavour (0.19) and the CSA of type IIB fibres with tenderness (0.10).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

—

Projekt

<a href="/cs/project/QJ1510192" target="_blank" >QJ1510192: Řešení problematiky vybraných faktorů růstu ve vztahu ke kvalitě masa kuřat, krůt, králíků a nutrií</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

—

Svazek periodika

61

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

217-222

Kód UT WoS článku

000382554500003

EID výsledku v databázi Scopus

—