The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs

Kim, Gap-Don; Jeong, Jin-Yeon; Jung, Eun‐Young; Yang, Han-Sul; Lim, Hyun‐Tae; Joo, Seon-Tea

doi:10.1016/j.meatsci.2013.02.001

Cited by 115 publications

(102 citation statements)

References 38 publications

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“…There were no correlations between sensory traits and proportion of Lee et al (2012) that initial tenderness is associated with the CSA of type IIB fibres. Zochovska (2005) and Kim et al (2013) observed that muscle with large type IIB fibres exhibited tougher meat or greater hardness in pigs. Similarly, Chriki et al (2013) reported that lower tenderness was associated with a higher average CSA in cattle.…”

Section: Resultsmentioning

confidence: 99%

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Tůmová¹,

Chodová²,

Uhlířová³

et al. 2016

CZECH J ANIM SCI

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AbstRAct:The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat histochemical measurements and eating quality. The following nutria colour types were used in the experiment: Standard (ST), Moravian Silver (MS), and Prestice Multicolour (PM). The nutria colour type significantly (P < 0.001) affected the number of type IIB fibres with the lowest number in ST (108 per mm 2 ). The proportion of type I fibres varied between 10.6 and 14.2%; type IIA fibres varied between 6.1 and 7.8%; and type IIB fibres varied between 78.2 and 83.4% and it was not affected by colour type. The cross-sectional area (CSA) was 2.565-2.841 µm 2 in type I, 2.867-3.010 µm 2 in type IIA, and 4.698-5.517 µm 2 in type IIB fibres. The CSA of type IIB fibres (P < 0.001) was the largest in ST. The sensory trait of tenderness (P < 0.05) was the lowest in MS. Correlations between the proportion of fibres and sensory traits were not observed. The CSA of type I fibres correlated with flavour (0.19) and the CSA of type IIB fibres with tenderness (0.10).

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Section: Resultsmentioning

confidence: 99%

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Tůmová¹,

Chodová²,

Uhlířová³

et al. 2016

CZECH J ANIM SCI

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“…aerobic capacity (Schiaffino & Reggiani, 1996 proportions of type I and IIB fibres and IMF content (Kim et al, 2013), although the total number of fibres and density of type IIB fibres were positively related to the IMF content (Kim et al, 2013 (Lefaucheur, 2009;Hocquette et al, 2010). In relation to the metabolic activity of type IIB fibres, these fast-twitch glycolytic fibres have a higher dependence on glycolytic metabolism, therefore they have higher glycogen contents.…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

“…The fast type fibres have greater cross sectional areas (CSA) than the slow fibres, with the type IIB fibres having the greatest CSA. However muscles containing fibres with a high CSA have been reported as having a lower meat quality in both cattle (Renand et al, 2001) and pigs (Karlsson et al, 1993;Kim, et al, 2013). However the relationship between CSA per se and meat quality is not absolutely clear.…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

The impact of growth promoters on muscle growth and the potential consequences for meat quality

Parr

Mareko²,

Ryan

et al. 2016

Meat Science

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To meet the demands of increased global meat consumption, animal production systems will have to become more efficient, or at least maintain the current efficiency utilizing feed ingredients that are not also used for human consumption. Use of growth promoters is a potential option for increasing production animal feed efficiency and increased muscle growth. The objective of this manuscript is to describe the mechanisms by which the growth promoters, beta-adrenergic agonists and growth hormone, mediate their effects, with specific consideration of the aspects which have implications for meat quality.

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“…The differences in mRNA expression of MyHC observed in the present study may also explains the differences observed for drip loss among genotypes for barrows and gilts, since the frequency of skeletal muscle fibers can be predicted by their predominant MyHC isoforms (I, IIa, IIx and IIb) (Kim et al, 2013;Lee et al, 2012;Ruusunen and Puolanne, 2004). These MyHC isoforms possess particular metabolic and contractile characteristics and are differently distributed among muscles, suggesting that MyHC distribution is related to their function (Lefaucheur et al, 2002).…”

Section: Discussion Mrna Expression Of Myhc Isoforms In Logissimus Mumentioning

confidence: 50%

Research Article Expression of lipid metabolism and myosin heavy chain genes in pigs is affected by genotype and dietary lysine

Veloso¹,

Lopes²,

Duarte³

et al. 2018

Genet. Mol. Res.

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The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs

Cited by 115 publications

References 38 publications

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

The impact of growth promoters on muscle growth and the potential consequences for meat quality

Research Article Expression of lipid metabolism and myosin heavy chain genes in pigs is affected by genotype and dietary lysine

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