Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Relationship between Myosin Isoforms and Meat Quality Traits in Pig Semitendinosus Neuromuscular Compartments

  • Graziotti, Guillermo H. (Anatomy Area, Veterinary School, Buenos Aires University) ;
  • Menendez, Jose M. Rodriguez (Anatomy Area, Veterinary School, Buenos Aires University) ;
  • Rios, Clara M. (Anatomy Area, Veterinary School, Buenos Aires University) ;
  • Cossu, Maria E. (Meat Research Institute, Agronomy School, Buenos Aires University) ;
  • Bosco, Alexis (Anatomy Area, Veterinary School, Buenos Aires University) ;
  • Affricano, Nestor O. (Anatomy Area, Veterinary School, Buenos Aires University) ;
  • Ceschel, Alejandra Paltenghi (Anatomy Area, Veterinary School, Buenos Aires University) ;
  • Moisa, Sonia (Meat Research Institute, Agronomy School, Buenos Aires University) ;
  • Basso, Lorenzo (Meat Research Institute, Agronomy School, Buenos Aires University)
  • Received : 2010.06.29
  • Accepted : 2010.09.06
  • Published : 2011.01.01
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Abstract

The aim was to determine the relationship between muscle structure and meat quality traits in neuromuscular compartments (NMCs: R1, R2, R3, R4) of pig semitendinosus muscle. Barrows from the INTA-MGC genetic line (Argentina) were slaughtered at 100 kg body weight. In each NMC the following parameters were determined: the fibre types I, IIA, IIX and IIB by immunohistochemistry, the fibre cross sectional area (FCSA), the pH of meat after 24 h post-mortem ($pH_{24}$), instrumental meat tenderness (WB) and colour ($L^*$, $a^*$, $b^*$). There were significant differences in the following: $L^*$ (R1 = R4$a^*$ (R1>R4>R2 = R3), $b^*$ (R1 = R4R1 = R3 = R4), $pH_{24}$ (R1 = R4>R2 = R3). The relative percentages of FCSA were as follows: I (R4>R1>R3>R2), IIA (R1>R4>R3>R2), IIX (R1 = R2 = R3 = R4) and IIB (R2>R3>R1>R4). The correlation values were statistically significant between IIB and WB (R1 and R4, $r_s$ = 0.66), (R2 and R3 $r_s$ = 0.74), IIB and $L^*$ (R1 and R4 $r_s$ = 0.84), IIX and $L^*$ without discriminating NMCs. Our data suggest that the NMC where the sampling takes place is important for determining meat quality traits because of the heterogeneity of the whole muscle.

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References

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