The Structure and Growth of Muscle

Purslow, Peter P.

doi:10.1016/b978-0-08-100694-8.00003-0

Cited by 12 publications

(24 citation statements)

References 94 publications

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“…Skeletal muscle is the largest consumable portion of various animal species meat [23] and is made of 90% muscle fiber and 10% of both connective tissue and fat at a microscopic scale [24]. Muscles are living tissue designed primarily for forces production and animal body movement as well as to carry primarily in vivo roles [25] and therefore, surrounded by a sheath of connective tissue called epimysium. Perimysium serves as a separation septum that contains larger blood vessels and nerves with endomysium acting as a fine connective tissue framework surrounding each muscle fiber [26].…”

Section: Meat Muscle Structure and Effect On Meat Quality As Foodmentioning

confidence: 99%

“…The middle area of A-band is referred to as the H-zone with M-band found in its center. Z-disk comprises of Z-filaments which serve as connecting units between sarcomeres [25,27]. Thin filaments made-up of actin with regulatory proteins tropomyosin and troponins and thick filaments constituting myosin are the two sets of myofilaments that are longitudinally organized in the sarcomere [23,25].…”

Section: Meat Muscle Structure and Effect On Meat Quality As Foodmentioning

confidence: 99%

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Meat: Valuable Animal-Derived Nutritional Food. A Review

Boateng

Nasiru

Agyemang

2020

AFSJ

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This article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the human system nourishment. Mechanisms associated in obtaining meat from animal skeletal muscle through the chemical and biochemical process are reviewed whereas, major nutritional constituents offered by meat concerning amino acids, minerals and vitamins and a good origin of energy functionalities it supplies in any healthy and balanced diet that can aid in human life development stages through quality meat intake are addressed.

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Section: Meat Muscle Structure and Effect On Meat Quality As Foodmentioning

confidence: 99%

Section: Meat Muscle Structure and Effect On Meat Quality As Foodmentioning

confidence: 99%

Meat: Valuable Animal-Derived Nutritional Food. A Review

Boateng

Nasiru

Agyemang

2020

AFSJ

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show abstract

“…Meat is an important end product of livestock production (Purslow, 2017). Skeletal muscle is the tissue sold as meat and its development from embryogenesis to maturation is a multistage process coordinating myogenesis, adipogenesis and fibrogenesis, and the subsequent growth of muscle, fat and connective tissues (Purslow, 2017). Growth starts from zygote formation and continues to the adult stage where mature weight or reproductive ability is achieved through puberty (Arango & Vleck, 2002).…”

Section: Introductionmentioning

confidence: 99%

Gene regulation could be attributed to TCF3 and other key transcription factors in the muscle of pubertal heifers

Lau

Nguyen

Reverter

et al. 2020

Veterinary Medicine & Sci

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Puberty is a whole‐body event, driven by the hypothalamic integration of peripheral signals such as leptin or IGF‐1. In the process of puberty, reproductive development is simultaneous to growth, including muscle growth. To enhance our understanding of muscle function related to puberty, we performed transcriptome analyses of muscle samples from six pre‐ and six post‐pubertal Brahman heifers (Bos indicus). Our aims were to perform differential expression analyses and co‐expression analyses to derive a regulatory gene network associate with puberty. As a result, we identified 431 differentially expressed (DEx) transcripts (genes and non‐coding RNAs) when comparing pre‐ to post‐pubertal average gene expression. The DEx transcripts were compared with all expressed transcripts in our samples (over 14,000 transcripts) for functional enrichment analyses. The DEx transcripts were associated with “extracellular region,” “inflammatory response” and “hormone activity” (adjusted p < .05). Inflammatory response for muscle regeneration is a necessary aspect of muscle growth, which is accelerated during puberty. The term “hormone activity” may signal genes that respond to progesterone signalling in the muscle, as the presence of this hormone is an important difference between pre‐ and post‐pubertal heifers in our experimental design. The DEx transcript with the highest average expression difference was a mitochondrial gene, ENSBTAG00000043574 that might be another important link between energy metabolism and puberty. In the derived co‐expression gene network, we identified six hub genes: CDC5L, MYC, TCF3, RUNX2, ATF2 and CREB1. In the same network, 48 key regulators of DEx transcripts were identified, using a regulatory impact factor metric. The hub gene TCF3 was also a key regulator. The majority of the key regulators (22 genes) are members of the zinc finger family, which has been implicated in bovine puberty in other tissues. In conclusion, we described how puberty may affect muscle gene expression in cattle.

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“…Actin and myosin are the two most plentiful myofibrillar proteins in skeletal muscle (Purslow, ). Post‐mortem, the actin‐binding domain of myosin heads irreversibly binds to actin to form cross‐bridges (actomyosin) as ATP is depleted, leading to muscle tension and rigor mortis; thus, modulation of this actomyosin interaction alters meat quality (Taylor et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation

Cao

Hou

Shen

et al. 2019

Int J of Food Sci Tech

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Summary This research aimed to investigate the influence of myosin regulatory light chain (MRLC) phosphorylation on actomyosin dissociation and myosin degradation in post‐mortem ovine longissimus thoracis (LT) muscle with a purpose for strategies to improve meat quality in practice. Data obtained show that the highest actomyosin dissociation occurred at 48 h post‐mortem. Based on the cluster analysis of the actomyosin dissociation degree at 48 h post‐mortem, samples were divided into high, middle and low‐actomyosin dissociation groups. During 0.5–72 h post‐mortem, the phosphorylation level of MRLC significantly decreased (P < 0.05), while actomyosin dissociation, and degradation of MRLC and myosin heavy chains (MHC) significantly increased (P < 0.05). The level of MRLC phosphorylation was negatively correlated with the degree of actomyosin dissociation (r = −0.794, P < 0.05), and the degradation of MRLC (r = −0.764, P < 0.05) and MHC (r = −0.826, P < 0.05). In conclusion, phosphorylation of MRLC may regulate actomyosin dissociation, as well as degradation of MRLC and MHC.

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The Structure and Growth of Muscle

Cited by 12 publications

References 94 publications

Meat: Valuable Animal-Derived Nutritional Food. A Review

Meat: Valuable Animal-Derived Nutritional Food. A Review

Gene regulation could be attributed to TCF3 and other key transcription factors in the muscle of pubertal heifers

Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation

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