Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs

Sammanfattning

The relationship between the histochemical and biochemical properties of muscle and the quality of meat during selection to improving the lean tissue growth rate was studied. Pigs (n = 82) from Generations 2 and 4 were randomly sampled in a selection experiment in which the genotype x protein interaction was studied. Comparisons were made of longissimus muscle (LM) and quadriceps femoris (QF) from Generations 2 and 4, and biceps femoris (BF) in the fourth generation from pigs fed a low- or high-protein diet. A higher total growth rate, lean tissue growth rate, and lean percentage were found in pigs fed the high-protein diet than in pigs fed the low-protein diet. Pigs fed the high-protein diet had a higher glycolytic capacity in all muscles than pigs fed the low-protein diet. When the meat quality traits were compared, pigs fed the high-protein diet had a lower intramuscular fat content, higher shear force value, higher protein extractability, lower light reflectance, and somewhat higher water-holding capacity. With selection, pigs became fatter on both diets. In Generation 4, glycolytic and oxidative capacity was somewhat higher in muscle tissue than in Generation 2. Muscle metabolic profile and meat quality traits differed among muscles (LM, BF, QF) but no pronounced differences were found between generations. No marked changes were observed in Type I, IIA, or IIB fibers, either between diets or between generations. The Type IIC fibers could only be identified in Generation 4.

Nyckelord

PIGS; BODY MEASUREMENTS; SKELETAL MUSCLE; MEAT QUALITY; SELECTION; GROWTH RATE

Publicerad i

Journal of Animal Science
1993, volym: 71, nummer: 4, sidor: 930-938
Utgivare: AMER SOC ANIMAL SCIENCE

SLU författare

• Karlsson, Anders

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Enfält, Ann-charlotte

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Essen-Gustavsson, Birgitta

  • Institutionen för kirurgi och medicin, Sveriges lantbruksuniversitet
    

• Lundström, Kerstin

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Rydhmer, Lotta

  • Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
    

• Stern, Susanne

  • Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.2527/1993.714930x

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/85957