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DOI: https://doi.org/10.5713/ajas.20.0066    [Accepted] Published online June 24, 2020.
The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle
Xiao Lu1  , Yuying Yang1  , Yimin Zhang1  , Yanwei Mao1  , Rongrong Liang1  , Lixian Zhu1,*  , Xin Luo1,* 
College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
Correspondence:  Lixian Zhu, Tel: +86-5388249203, Fax: +86-5388241419, Email: zhlx@sdau.edu.cn
Xin Luo,Email: luoxin@sdau.edu.cn
Received: 6 February 2020   • Revised: 28 April 2020   • Accepted: 20 June 2020
Abstract
Objective
The objectives of this study were to explore the expression patterns of myosin heavy chain (MyHC) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality of M. longissimus lumborum (LL), M. psoas major (PM) and M. semimembranosus (SM) from Chinese Luxi and Qinchuan cattle.
Methods
Three major muscles including LL, PM and SM from Chinese Luxi cattle and Chinese Qinchuan cattle were used in this study. The myofiber characteristics were measured by histochemical analysis. The MyHC isoforms expression was evaluated by real-time quantitative PCR. Quality traits including pH value, meat color, cooking loss, Warner-Bratzler shear force (WBSF) and sarcomere length were determined at day 5 postmortem.
Results
PM muscle had higher pH value, a* value, sarcomere length and lower WBSF value compared to LL and SM muscles (P < 0.05). Numbers of Type I myofiber and the relative expression of MyHC I mRNA in PM muscle were higher than those of LL and SM muscles (P < 0.05). Myofiber diameter of PM muscle was lower than that of LL and SM muscles, regardless of myofiber types (P < 0.05).
Conclusion
According to the stepwise linear regression analyses, tenderness was influenced by myofiber characteristics in all three examined muscles. Tenderness of beef muscles from Chinese Qinchuan and Luxi cattle could be improved by increasing numbers of type I myofiber.
Keywords: Beef Muscles; Meat Quality; Myofiber Characteristics


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