The effect of genotype on muscle fibre characteristics of m. longissimus lumborum of fatteners

Wojtysiak, Dorota; Migdał, Władysław

doi:10.2298/bah0702267w

Cited by 3 publications

(2 citation statements)

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“…To visualize the blood capillaries the α-amylase-periodic acid schiff (α-amylase-PAS) method was used; such reaction stains the basal membrane of the capillaries. The fibre type composition of different skeletal muscles could be one of the most important factors influencing the biochemical events associated with their conversion to meat (Wojtysiak et al 2007). Recent evidence implies that fibre type proportions play a role in meat quality; in pigs it has been suggested that slow oxidative fibres contribute to both juiciness and tenderness (Fonseca et al 2003).…”

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New Insights into Muscle Fibre Types in Casertana Pig

et al. 2010

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Little is known about the Casertana pig. The aim of this study was to evaluate the effect of sex on histochemical and morphometrical characteristics of muscle fibres (myocytes) in this pure breed and to verify the presence of giant fibres as well as vascularity of the muscle. Finally, maximum shortening velocity and isometric tension were measured in single muscle fibres.Sixteen Casertana pigs (8 males, 8 females) from a farm in Campania (Italy) were slaughtered at one year of age. Muscle tissues were obtained from psoas minor, rhomboideus and longissimus dorsi. Myofibres were stained for myosin adenosine triphosphatase, succinic dehydrogenase, and α-amylase-periodic acid schiff. For all fibre types, the area and perimeter were measured. Slowtwitch oxidative fibres, fast-twitch glycolytic fibres and fast-twitch oxidative-glycolytic fibres were histochemically differentiated; an image-analyzing system was used. The results showed significant differences between the sexes in the size of all three fibre types. The psoas minor muscle had a high percentage of slow-twitch oxidative fibres and contained more capillaries per fibre and per mm 2 than rhomboideus and longissimus dorsi, in which fast-twitch glycolytic fibres dominated. The cross-sectional area of all fibre types was larger in longissimus dorsi than in rhomboideus and psoas minor muscles; the giant fibres were present in the longissimus dorsi muscle only. Besides, isometric tension values were higher in fast-twitch glycolytic fibres than in the other ones. Variations in fibre type composition may contribute to meat quality. Giant fibres, myosin adenosine triphosphatase, succinic dehydrogenase, capillaries, shortening velocity, isometric tensionThe Casertana breed is an autochthonous pig breed of ancient origin, now threatened with extinction. In the past it was considered a very fine breed, raised in the Campania region and the surrounding area in South Italy. It was valued for its productive performance particularly regarding the fattening tendency. It is characterized by slow growth and massive accumulation of backfat; its coat is bright black and hairless. The purpose of this study was to complete the knowledge regarding the Casertana pig in order to valorise this breed and to study its meat quality characteristics. Porcine meat quality can be affected by variation in muscle fibre type composition (Depreux 2000). Muscle fibre types may be classified based on enzymatic activity; in this study the following nomenclature was used for myofibre types: FG (fast-contracting with glycolytic metabolism), FOG (fast contracting with glycolytic-oxidative metabolism) and SO (slow-contracting with oxidative metabolism). The aim of this study was to evaluate the effect of sex on the histochemical and morphometric characteristics of muscle fibres on the basis of myosin adenosine triphosphatase (myosin ATPase), succinic dehydrogenase (SDH), to analyse the contractile properties of pig muscle fibres and to determine the presence of giant fibres in the muscles consi...

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New Insights into Muscle Fibre Types in Casertana Pig

et al. 2010

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“…Ruusunen and Puolanne [28], who investigated the muscles of Hampshire, Landrace and Yorkshire pigs, found that the muscles of Hampshire pigs were more oxidative compared to those of the others pigs, and showed that variations in muscle fibre composition in pigs within the breeds were larger than the average variations between the breeds. Muscle fibre composition is influenced by age/body weight and the growth rate of animals [33,56,57]. Many researchers have examined the relationship between muscle fibre type characteristics and meat quality [51,[58][59][60].…”

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The Muscle Fibre Characteristics and the Meat Quality of m. longissimus thoracis from Polish Native Złotnicka Spotted Pigs and the Crossbreed Fatteners from the Crossing of Duroc and Polish Large White Boars

et al. 2022

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The aim of the investigations were to assess the meat raw material of the domestic Złotnicka Spotted swine breed as well as its hybrids with Duroc and Polish Large White breeds with respect to quality, technological usefulness, and muscle fibre composition and structure. The suitability of individual swine genetic groups (Złotnicka Spotted × Złotnicka Spotted, Złotnicka Spotted × Duroc, Złotnicka Spotted × Polish Large White, Złotnicka Spotted × Złotnicka Spotted/Duroc) for the production of heavy fatteners which can be used as slaughter raw material to manufacture raw and raw-ripening meat products was ascertained. Złotnicka Spotted pigs were characterised by a statistically significantly smaller proportion of IIB fibres and a higher share of I and IIA fibres in the longissimus thoracis muscle in comparison to the hybrids of this breed with Duroc and Polish Large White breeds. The diameter of all muscle fibre types in the longissimus thoracis muscle of the Złotnicka Spotted breed was greater than in hybrids. No statistically significant differences were found between the parameters of colour and the free drip and the water absorbability of the loin of the Złotnicka Spotted breed pigs and their hybrids with Duroc and Polish Large White breeds. The examined meat was characterised by a small free drip and good water absorbability. The hybrid pigs (Złotnicka Spotted x Duroc) were characterised by the highest content of intramuscular fat (IMF) in the longissimus thoracis muscle, which resulted in the lowest sheer force of roasted loin and the lowest thermal drip compared to other hybrids. Smoked, raw loin obtained from the longissimus thoracis muscle of the Złotnicka Spotted breed was found to be the most tender, whereas tenderness of the identical loin derived from the longissimus thoracis muscle of the Złotnicka Spotted bred hybrids with the Duroc and Polish Large White breeds was poorer. Due to the small headage of the Złotnicka Spotted breed, the appropriate numbers of fatteners of good meat quality parameters suitable to manufacture raw, ripening meat products can only be secured by the crossing of this breed with other meat breeds. Therefore, it appears that crossing the Złotnicka Spotted pigs with Duroc pigs would be a suitable solution.

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