The meat quality, muscle fiber characteristics and fatty acid profile in Jinjiang and F1 Simmental×Jinjiang yellow cattle
1
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
Objective: This study compared the meat quality, muscle fiber characteristics, and fatty acids between Jinjiang yellow cattle (JJ) and F1 Simmental×Jinjiang yellow cattle (SJ) which were offered the same diet. Methods: Six JJ and six SJ individuals were reared and fattened from 10 to 26 months of age. After feeding, the highrib (HR), ribeye (RB), and tenderloin (TL) samples were taken from the carcass for meat quality evaluations. Results: The results showed that growth performance of SJ was higher than that of JJ (higher live weight and average daily gain), and the hot carcass weight of SJ was higher than that of JJ (p<0.05). pH of JJ was higher than that of SJ in TL (p<0.05); the color of a* of SJ was higher than that of JJ in TL and RB (p<0.05); the cooking loss of SJ was significantly lower than that of JJ in TL and RB (p<0.05); the shear force value was significantly lower in SJ compared to JJ (p<0.05); the muscle fiber diameter was higher and the fiber density was lower in SJ compared to JJ in HR and TL (p<0.05); compared to SJ, the muscles of JJ had higher saturated fatty acid (SFA) composition; the sum of monounsaturated fatty acid and polyunsaturated fatty acid (PUFA) were lower in the muscle of JJ; the mRNA expressions of myosin heavy chain-I (MyHC-I) and MyHC-IIa were higher in SJ compared to JJ in muscle of HR and RB; the mRNA expressions of MyHC-IIx and MyHC-IIb were lower in SJ compared to JJ in HR and RB (p<0.05). Conclusion: Meat quality and fatty acid profile differed between SJ and JJ; the muscle of SJ had higher a* and SFA; SJ had lower cooking loss, shear force and PUFA compared to the muscle of JJ. In addition, the type and development characteristics of the muscle fiber had some difference between SJ and JJ; these might be factors which caused the differences in meat quality and fatty acid profile between SJ and JJ.
Abstract
Objective: This study compared the meat quality, muscle fiber characteristics, and fatty acids between Jinjiang yellow cattle (JJ) and F1 Simmental×Jinjiang yellow cattle (SJ) which were offered the same diet. Methods: Six JJ and six SJ individuals were reared and fattened from 10 to 26 months of age. After feeding, the highrib (HR), ribeye (RB), and tenderloin (TL) samples were taken from the carcass for meat quality evaluations. Results: The results showed that growth performance of SJ was higher than that of JJ (higher live weight and average daily gain), and the hot carcass weight of SJ was higher than that of JJ (p<0.05). pH of JJ was higher than that of SJ in TL (p<0.05); the color of a* of SJ was higher than that of JJ in TL and RB (p<0.05); the cooking loss of SJ was significantly lower than that of JJ in TL and RB (p<0.05); the shear force value was significantly lower in SJ compared to JJ (p<0.05); the muscle fiber diameter was higher and the fiber density was lower in SJ compared to JJ in HR and TL (p<0.05); compared to SJ, the muscles of JJ had higher saturated fatty acid (SFA) composition; the sum of monounsaturated fatty acid and polyunsaturated fatty acid (PUFA) were lower in the muscle of JJ; the mRNA expressions of myosin heavy chain-I (MyHC-I) and MyHC-IIa were higher in SJ compared to JJ in muscle of HR and RB; the mRNA expressions of MyHC-IIx and MyHC-IIb were lower in SJ compared to JJ in HR and RB (p<0.05). Conclusion: Meat quality and fatty acid profile differed between SJ and JJ; the muscle of SJ had higher a* and SFA; SJ had lower cooking loss, shear force and PUFA compared to the muscle of JJ. In addition, the type and development characteristics of the muscle fiber had some difference between SJ and JJ; these might be factors which caused the differences in meat quality and fatty acid profile between SJ and JJ.
참고문헌 (30)
- Milicevic D, "The role of total fats, saturated", unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors, 2014, pp.13, 1~
- Picard B, "Muscle fibre ontogenesis in farm animal species", Reprod Nutr Dev, 42, pp.415~431 (2002)[DOI]
- Pette D, "Mammalian skeletal muscle fiber type transitions", Int Rev Cytol, 170, pp.143~223 (1997)
- Pette D, "Myosin isoforms, muscle fiber types, and transitions", Microsc Res Tech, 50, pp.500~509 (2000)[DOI]
- Kim G-D, "The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs", Meat Sci, 94, pp.267~273 (2013)[DOI]
- Herdmann A, "Effect of dietary n-3 and n-6 PUFA on lipid composition of different tissues of German Holstein bulls and the fate of bioactive fatty acids during processing", J Agr Food Chem, 58, pp.8314~8321 (2010)[DOI]
- Xiangxue Xie, "Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China", Animal Bioscience, 25(6), pp.824~831 (2012), 아세아·태평양축산학회[DOI]
- Zhou G, "Productivity and carcass characteristics of pure and crossbred Chinese Yellow Cattle", Meat Sci, 58, pp.359~362 (2001)
- Straadt IK, "Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss-A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study", Meat Sci, 75, pp.687~695 (2007)[DOI]
- Xia X, "Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle", LWT-Food Sci Technol, 46, pp.280~286 (2012)
- Baublits R, "Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics", Meat Sci, 70, pp.205~214 (2005)[DOI]
- Folch J, "A simple method for the isolation and purification of total lipids from animal tissues", J Biol Chem, 226, pp.497~499 (1957)
- Livak KJ, "Analysis of relative gene expression data using real-time quantitative PCR and the <TEX>$2^{-{\Delta}{\Delta}CT}$<", TEX> method, 2001, pp.25, 402~408
- Warriss P, "Meat science: an introductory text (Cabi)" (2010), Oxfordshire
- Joo S, "Control of fresh meat quality through manipulation of muscle fiber characteristics", Meat Sci, 95, pp.828~836 (2013)[DOI]
- Jelenikova J, "The influence of ante-mortem treatment on relationship between pH and tenderness of beef", Meat Sci, 80, pp.870~874 (2008)[DOI]
- Mancini R, "Current research in meat color", Meat Sci, 71, pp.100~121 (2005)[DOI]
- Ryu Y, "Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality", J Anim Sci, 84, pp.894~901 (2006)
- Xi SZ, "Fatty acid and transcriptome profiling of longissimus dorsi muscles between pig breeds differing in meat quality", Int J Biol Sci, 9, pp.108~118 (2013)[DOI]
- Vahmani P, "The scope for manipulating the polyunsaturated fatty acid content of beef: a review", J Anim Sci Biothechnol, 6, pp.29~ (2015)[DOI]
- Adeyemi KD, "Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats", J Anim Sci Biotechnol, 6, pp.51~ (2015)[DOI]
- Tintut Y, "Effects of bioactive lipids and lipoproteins on bone", Trends Endocrinol Metab, 25, pp.53~59 (2014)[DOI]
- Gurikar A, "Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks", J Food Sci Technol, 51, pp.1363~1369 (2014)
- Siro I, "Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat", J Food Eng, 91, pp.353~362 (2009)[DOI]
- Srednicka-Tober D, "Higher PUFA and n-3 PUFA, conjugated linoleic acid, <TEX>${\alpha}$<", TEX>-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta-and redundancy analyses, 2016, pp.115, 1043~1060
- Schmitz G, "The opposing effects of n−3 and n−6 fatty acids", Prog Lipid Res, 47, pp.147~155 (2008)[DOI]
- Hiller B, "How selected tissues of lactating Holstein cows respond to dietary polyunsaturated fatty acid supplementation", Lipids, 48, pp.357~367 (2013)[DOI]
- Nogi T, "Heritabilities and genetic correlations of fatty acid compositions in longissimus muscle lipid with carcass traits in Japanese Black cattle", J Anim Sci, 89, pp.615~621 (2011)[DOI]
- Ryu Y, "Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality", J Anim Sci, 84, pp.894~901 (2006)[DOI]
- Nam Y, "Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics", Meat Sci, 83, pp.731~736 (2009)[DOI]
