Histochemical fiber types in 16 heavy-lamb skeletal muscles

Ithurralde, Javier; Bianchi, G.; Feed, O.; Nan, Fernando; Garibotto, G.; Bielli, Alejandro

doi:10.1016/j.smallrumres.2015.02.006

Cited by 16 publications

(24 citation statements)

References 16 publications

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“…This may explain the differences in the parameters determining the color between LL and GM muscles obtained in the conducted studies. According to Ithurralde et al (2015), the proportion of slow oxidative fibers in the gluteus medius muscle is greater than in the longissimus lumborum. The greater differences between examined muscles observed in the aged meat may be a consequence of the transformation of myoglobin into other forms responsible for the less desirable meat color.…”

Section: Physical Characteristics Of Meatmentioning

confidence: 99%

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

et al. 2019

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The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction (P<0.05) of shear force values was observed in both muscles aged for 14 d. A lower value (P<0.05) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower (P<0.05) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging.

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Section: Physical Characteristics Of Meatmentioning

confidence: 99%

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

et al. 2019

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“…The highest concentration of C18:2n6c and C18:3n3, which occurred in BF meat (Table 6), may be related to its muscle metabolism. In sheep, the BF muscle is characterized by its oxidative metabolism (Johnsen et al, 2013), with LD and SM considered to have intermediate to glycolytic metabolism (Briand et al, 1981;Ithurralde et al, 2015) Table 5 -Average content of monounsaturated fatty acids and their largest group in muscles of Dorper × Santa Ines lambs subjected to diets with agroindustrial co-products BF -Biceps femoris; LD -Longissimus dorsi; SM -Semimembranosus; TB -Triceps brachii; MUFA = Σ monounsaturated fatty acids. 1 CS: cottonseed; SFM: sunflower meal; CC: castor cake.…”

Section: Discussionmentioning

confidence: 99%

“…Fatty acid composition in muscles from lambs fed diets containing agroindustrial co-products R. Bras. Zootec., 47:e20170333, 2018 Table 6 -Average content of polyunsaturated fatty acids and their groups in muscles of Dorper × Santa Ines lambs subjected to diets with agroindustrial co-products TB ranging from intermediate to oxidative (Ithurralde et al, 2015). According to Wood et al (2003), most oxidative muscles present a higher proportion of PUFA, represented mainly by C18:2n6c and C18:3n3 acids, due to their higher phospholipidic fraction.…”

Section: Discussionmentioning

confidence: 99%

“…The Longissimos dorsi and SM are considered as intermediate metabolic muscles (they have high glycolytic and oxidative activity) (Briand et al, 1981). Triceps brachii is characterized, depending on the muscle fraction analyzed (caput longum or laterale), as having intermediate to oxidative metabolism (Ithurralde et al, 2015). Thus, the grouping tendency of LD, SM, and TB muscles in the same category of metabolic activity might account for the absence of variation in the cholesterol concentration among these muscles, and their differentiation relative to the BF, as evidenced with the cottonseed diet ( Table 7).…”

Section: Discussionmentioning

confidence: 99%

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Fatty acid composition in muscles from lambs fed diets containing agroindustrial co-products

et al. 2018

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The objective of this study was to evaluate the effects of supplementing diet of lambs with agroindustrial co-products on the nutritional quality of meat fat and study the variation of fat quality parameters based on the type of muscle. Twenty lambs were distributed into four experimental groups and fed a control diet or diets containing cottonseed, sunflower meal, and castor cake. After 106 experimental days, the animals were slaughtered. Samples of Biceps femoris, Longissimus dorsi, Semimembranosus, and Triceps brachii muscles were taken for fatty acid and cholesterol analyses. Castor cake and sunflower meal diets produced meats with lower levels of n-6 polyunsaturated fatty acids (PUFA) compared with the control diet. Castor cake diet contributed to tissue reduction of n-3 PUFA. Lower conjugated linoleic acid concentration and polyunsaturated:saturated fatty acid (P:S) ratio and higher saturated fatty acids content and Thrombogenicity Index were observed in Longissimus dorsi meat. Of the co-products studied, although castor cake diet reduced cholesterol levels in Biceps femoris muscle, sunflower meal was identified as the preferred choice for lamb feeding, since it reduced n-6 PUFA without, however, decreasing n-3 PUFA. Longissimus dorsi meat had the lowest fat quality indexes. The more oxidative muscles, such as Biceps femoris, tend to generate meats with higher cholesterol concentrations.

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“…Mammalian skeletal muscles differ in their contractile and metabolic properties, mainly related to speed of contraction and resistance to fatigue. In a previous study, Ithurralde et al (2015, 2017) studied fiber content and type among lamb muscles with different histochemical and meat quality characteristics [ 12 , 13 ]. The authors demonstrated the existence of specific intermuscular differences in fiber typing and meat quality in sheep.…”

Section: Introductionmentioning

confidence: 99%

Comparison of transcriptomic landscapes of different lamb muscles using RNA-Seq.

et al. 2018

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Transcriptome deep sequencing is a powerful tool for exploring the genetic architecture of complex traits. Gene expression patterns may explain a high degree of the observed phenotypic differences in histochemical and metabolic parameters related to meat quality among different muscles. In this study, we sequenced by RNA-Seq the whole transcriptome of nine lamb muscles: Semimembranosus (SM), Semitendinosus (ST), Cranial gluteobiceps, Gluteus medius (GM), Rectus femoris, Supraspinatus (SS), Longissimus lumborum (LL), Adductor and Psoas major. Significant gene expression differences were detected between almost all pairwise comparisons, being more pronounced between SS and ST, SM and LL, and ST and GM. These differences can be explained in terms of ATPase and glycolytic activities, muscle fiber typing and oxidative score, clustering muscles as fast glycolytic, intermediate or slow oxidative. ST showed up-regulation of gene pathways related to carbohydrate metabolism, energy generation and protein turnover as expected from a fast white muscle. SS showed myosin isoforms typical of slow muscles and high expression of genes related to calcium homeostasis and vascularization. SM, LL and GM showed in general intermediate gene expression patterns. Several novel transcripts were detected, mostly related to muscle contraction and structure, oxidative metabolism, lipid metabolism and protein phosphorylation. Expression profiles were consistent with previous histochemical and metabolic characterization of these muscles. Up-regulation of ion transport genes may account for significant differences in water holding capacity. High expression of genes related to cell adhesion, cytoskeleton organization, extracellular matrix components and protein phosphorylation may be related to meat yellowness and lower tenderness scores. Differential expression of genes related to glycolytic activity and lactic acid generation among fast, intermediate and slow muscles may explain the detected final meat pH differences. These results reveal new candidate genes associated with lamb meat quality, and give a deeper insight into the genetic architecture of these complex traits.

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Histochemical fiber types in 16 heavy-lamb skeletal muscles

Cited by 16 publications

References 16 publications

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

Fatty acid composition in muscles from lambs fed diets containing agroindustrial co-products

Comparison of transcriptomic landscapes of different lamb muscles using RNA-Seq.

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