Histochemical characterisation of high-value beef muscles from different breeds, and its relation to tenderness.

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/21:89117 RIV/60460709:41110/21:89117 RIV/60460709:41340/21:89117

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Histochemical characterisation of high-value beef muscles from different breeds, and its relation to tenderness.

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Histochemical characterisation of high-value beef muscles from different breeds, and its relation to tenderness.

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Livestock Science

ISSN

1871-1413

e-ISSN

—

Svazek periodika

247

Číslo periodika v rámci svazku

May

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

Article Number: 104468

Kód UT WoS článku

000644655300014

EID výsledku v databázi Scopus

2-s2.0-85102728014