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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Wu, F. Zou, S. G. Liu, Y. H. Zuo, J. J. Tan, H. Z. Xiao, J. Feng, D. Y. Yu, Q. P. |
| Description | Country affiliation: China Author Affiliation: Wu F ( College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China.); Zuo JJ ( College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China zuojj2000@163.com.); Yu QP ( College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China.); Zou SG ( National Engineering Research Center for Breeding Swine Industry, Guangzhou, Guangdong, China.); Tan HZ ( National Engineering Research Center for Breeding Swine Industry, Guangzhou, Guangdong, China.); Xiao J ( College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China.); Liu YH ( College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China.); Feng DY ( College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China.) |
| Abstract | In this study, we examined changes in meat quality and content of muscle types during porcine growth. The influence of the longissimus dorsi muscle fiber composition on meat quality and the correlation between 2 fiber-typing methods (histochemistry and real-time quantitative polymerase chain reaction) were examined. Type IIx and type IIb fibers accounted for most of the total number of fibers; the proportion of these fibers increased during porcine growth (75.42, 80.09, and 79.88%, respectively, at 3 different stages of growth). There was a strong positive correlation between the 2 fiber-typing methods; the correlation coefficients of type I, IIa, and IIx+IIb fiber contents were 0.65, 0.88, and 0.92, respectively. The a* value of meat color was significantly lower at 98 days and negatively correlated with white fiber content (r = -0.69, P < 0.01). Water-holding capacity decreased during porcine growth. The drip loss parameter was positively correlated with type IIx+IIb fiber content (r = 0.55, P < 0.05). Decreased pH was strongly positively correlated with type IIx+IIb fiber content (r = 0.61, P < 0.01) and negatively correlated with type IIa fiber content (r = -0.44, P < 0.05). Therefore, we found that the composition of muscle fibers influenced the establishment of meat quality and its alteration during the early postmortem period. |
| e-ISSN | 16765680 |
| Journal | Genetics and Molecular Research |
| Issue Number | 3 |
| Volume Number | 14 |
| Language | English |
| Publisher | Fundação de Pesquisas Científicas de Ribeirão Preto |
| Publisher Date | 2015-07-14 |
| Publisher Place | Brazil |
| Access Restriction | Open |
| Subject Keyword | Meat Muscle Fibers, Skeletal Metabolism Sus Scrofa Growth & Development Animals Gene Expression Regulation, Developmental Hydrogen-ion Concentration Myosin Heavy Chains Genetics Protein Isoforms Real-time Polymerase Chain Reaction Research Support, Non-u.s. Gov't Discipline Genetics Discipline Molecular Biology Discipline Bioinformatics |
| Content Type | Text |
| Resource Type | Article |
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