Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry

Abstract

In the past, the primary emphasis of livestock and poultry breeding was mainly on improving the growth rate, meat production efficiency and disease resistance. However, the improvement of meat quality has become a major industrial focus due to the ongoing advancements in livestock and poultry breeding. Skeletal muscles consist of multinucleated myofibers formed through the processes of myoblast proliferation, differentiation and fusion. Muscle fibers can be broadly classified into two main types: slow-twitch (Type I) and fast-twitch (Type II). Fast-twitch fibers can be further categorized into Type IIa, Type IIx, and Type IIb. The proportion of Type I and Type IIa muscle fibers is positively associated with meat quality, while the presence of Type IIb muscle fibers in skeletal muscle tissue is inversely related to meat quality. Consequently, muscle fiber composition directly influences meat quality. The distribution of these fiber types within skeletal muscle is governed by a complex network, which encompasses numerous pivotal regulators and intricate signaling pathways. This article aims to succinctly outline the parameters utilized for assessing meat quality, elucidate the relationship between muscle fiber composition and meat quality as well as elaborate on the relevant genetic factors and their molecular mechanisms that regulate muscle fiber types in livestock and poultry. This summary will enrich our comprehension of how to improve meat quality in livestock and poultry, providing valuable insights for future improvements.

Effects of adding bile acids to dietary storage japonica brown rice on growth performance, meat quality, and intestinal microbiota of growing–finishing Min pigs

“…Muscle fibers are the basic unit of muscle tissue, and their type and composition play a decisive role in the growth and development of livestock and poultry, as well as meat quality after slaughter ( 38 ). According to different enzyme catalysis (adenosine triphosphate enzyme and succinate dehydrogenase), it can be divided into type I oxidized muscle fibers and type II enzymolysis muscle fibers.…”

Effects of Low Temperature–Ultrasound–Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value

“…Currently, there are fewer studies related to purine reduction in meat, with a single method that does not synthesize the effect of the method on meat quality [11,12]. In particular, there are even fewer studies related to purine reduction in livestock and poultry meat, which may Foods 2024, 13, 1215 2 of 17 be due to the fact that the muscle tissue of livestock and poultry meat is tightly wrapped and purine substances are not easily soluble [13,14]. Purine is a highly soluble and polar substance with stable physical properties, so it is a feasible method to reduce purine content by increasing its solubility in solvents.…”