Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

Bao, Guolian; Liu, Xiu; Wang, Jiqing; Hu, Jiang; Shi, Baoming; Li, Shaobin; Luo, Yuzhu

doi:10.3389/fvets.2021.689589

Cited by 17 publications

(11 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tenderness, according to Zhao et al ( 54 ), is an essential factor for the valuation of meat quality, and it affects consumer purchasing and market acceptability decisions. IMF is influenced by both genetic and environmental factors, depending on species, breed, genotype, muscle type, age, gender, and nutritional status ( 55 , 56 ). Consequently, increasing the level of IMF is fundamental to improving meat quality ( 56 , 57 ).…”

Section: Discussionmentioning

confidence: 99%

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

et al. 2022

View full text Add to dashboard Cite

Meat eating quality indices such as intramuscular fat content (IMF) and fat melting point (FMP) of the Longissimus thoracis et lumborum muscle and the feedlot performance, carcass traits, and commercial wholesale cuts of lot-fed Tattykeel Australian White (TAW) MARGRA lambs as a result of dietary fortification of the diet with omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) were evaluated. A total of 75 TAW MARGRA lambs at 6 months of age with an average liveweight of 30 ± 1.2 kg were used. The lambs were randomly allocated to the following three dietary treatments of 25 lambs each in a 47-day feeding trial using a completely randomized experimental design: (1) control diet of hay plus pellets without omega-3 oil, (2) hay plus commercial whole grain pellets (MSM) without omega-3 oil, and (3) hay plus pellets fortified with omega-3 oil. It was hypothesized that dietary supplementation with omega-3 fortified pellets will improve feedlot performance, meat-eating quality indices of IMF, FMP, and carcass characteristics. Lot-fed lambs on the MSM whole grain had the highest feed intake of 1.69 kg/day, followed by the control at 1.57 kg/day and the lowest in the omega-3 diet at 1.01 kg/day (p = 0.0001). However, the omega-3 diet had the highest average daily gain of 230 g/head/day (p = 0.0001), indicating the greatest feed efficiency since it had the best growth response with minimal feed intake. Post-slaughter evaluation of the Longissimus thoracis et lumborum muscle revealed significant treatment variations in IMF (p = 0.0001), FMP (p = 0.0001), pH (p = 0.0380), and wholesale French rack primal cut (p = 0.0001). Strong correlations (p < 0.05) between liveweight, temperature, pH, FMP, and IMF were observed. Similarly, significant correlations between carcass characteristics of total saleable meat yield, lean trim, fat trims, bones, and leg shank were evident (p < 0.05). However, there were no treatment differences in the final liveweight, GR fat depth, hot standard carcass weight, or dressing percentage. The findings indicate that feedlot performance, meat-eating quality traits such as IMF and FMP, and commercial wholesale French rack cuts can be further improved during feedlot finishing of TAW MARGRA lambs through dietary supplementation with omega-3 oils, and hence the tested hypothesis of improved meat quality attributes is partially confirmed.

show abstract

Section: Discussionmentioning

confidence: 99%

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The different types of muscle fibers are closely related to meat color, tenderness, water-holding, juiciness, and flavor. Our previous study has identified four types of muscle fibers (Types I, IIa, IIx, and IIb) in the LT muscle of the Tibetan sheep at different ages, corresponding to the four myosin heavy chains, MyHC I, MyHC IIa, MyHC IIx, and MyHC IIb, respectively ( 40 ).…”

Section: Discussionmentioning

confidence: 99%

Comparative Transcriptome Analysis Reveals the Mechanism Associated With Dynamic Changes in Meat Quality of the Longissimus Thoracis Muscle in Tibetan Sheep at Different Growth Stages

Wen

Bao

et al. 2022

Front. Vet. Sci.

Self Cite

View full text Add to dashboard Cite

Tibetan sheep are mainly distributed in the Qinghai–Tibet Plateau. Its meat is not only essential for the local people but also preferred by the non-inhabitant of this plateau also. To investigate the salient development features and molecular mechanism of the meat difference of LT muscle caused by different growth stages in Tibetan sheep, the carcass performance, meat quality, and comparative transcriptome analysis were performed for investigating the potential molecular mechanism of the meat quality difference of the LT muscle caused by four growth stages [4-months old (4 months), 1.5-years old (1.5 years), 3.5-years old (3.5 years), and 6-years old (6 years)] in the Tibetan sheep. The shear force increased with the increase of age (p < 0.05) while the intramuscular fat (IMF) was the highest at 1.5 y. The AMPK signaling pathway was significantly enriched in the four comparative groups. The weighted gene co-expression network analysis (WGCNA) results showed that the hub genes P4HA2, FBXL4, and PPARA were identified to regulate the meat quality. In summary, 1.5 years was found to be the most suitable slaughter age of the Tibetan sheep which ensured better meat tenderness and higher IMF content. Moreover, the genes LIPE, LEP, ADIPOQ, SCD, and FASN may regulate the transformation of the muscle fiber types through the AMPK signaling pathway, further affecting the meat quality.

show abstract

“…2015), similar respuesta ha sido reportada en ovejas (Bao et al, 2021), lo cual sugiere que la edad y la raza juega un papel importante en la expresión del mensajero.…”

Section: Literatura Citadaunclassified

Relación entre el crecimiento muscular y la expresión de miosina en cerdos en diferentes etapas de crecimiento

Vázquez¹,

Hernández²,

Lozano³

et al. 2022

ALPA

View full text Add to dashboard Cite

Relationship between muscle growth and myosin gene expression in pigs at different growing stageAbstract. Nineteen pigs (Landrace x Duroc) were used, distributed based on their initial PV as light (15.2 kg), medium (18.2 kg) and heavy (21.3 kg), to identify the muscle in which the abundance of mRNA encoding the Type IIB isoform of myosin heavy chain reflects pig muscle growth. In the light and medium, the Semimembranosus (SM) was the heaviest muscle, but in the heavy the Biceps femoralis (BF) was the heaviest (P < 0.01). In light pigs, the higher expression of RNAm IIB was found in BF and SM (P≤0.05), while the lowest values were for GM, LD and SMT in all pigs. In conclusion, BF and SM are the muscles whose growth is best associated with myosin expression.

show abstract

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

Cited by 17 publications

References 53 publications

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

Comparative Transcriptome Analysis Reveals the Mechanism Associated With Dynamic Changes in Meat Quality of the Longissimus Thoracis Muscle in Tibetan Sheep at Different Growth Stages

Relación entre el crecimiento muscular y la expresión de miosina en cerdos en diferentes etapas de crecimiento

Contact Info

Product

Resources

About