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1.
White striping (WS), characterized by white striations on the Pectoralis major muscle, is an emerging problem for the broiler industry. Thus, the impact of WS on meat quality has become a current research topic. In this context, a 2‐year follow‐up study, to reveal the prevalence of WS in broiler integrations, was undertaken. Additionally, a laboratory experiment was conducted to determine the oxidative quality during storage and the differences in proximate composition, colour and fatty acid and amino acid profiles of broiler breast fillets scored visually as normal, moderate and severe. In integrations, the WS incidence increased with increasing broiler age and more than 50% of breast fillets obtained from 32‐ to 35‐day‐old broilers and 36‐ to 39‐day‐old broilers had stripes with different scores. Lower protein and higher fat contents were measured in the moderate and severe scored fillets than the normal fillets (p < 0.001). Severe score stripes induced the formation of less redness on the ventral surface (p < 0.05) and a darker colour on the dorsal surface (p < 0.01). The lowest histidine, arginine and tryptophan amounts were determined in severe fillets (p < 0.05). Moderate and severe scored fillets were rich in polyunsaturated fatty acids implying that they were sensitive to lipid oxidation. That suggestion was further proven by the higher TBARS values. Freeze‐thawing induced the formation of carbonyl compounds, but it did not cause differences in sulphydryl groups. Briefly, we suggest that different WS scores may affect the physicochemical and oxidative quality of breast fillets; however, more studies are needed to assert an accurate and explicit judgement.  相似文献   

2.
Controlled reduction of the connective tissue contribution to cooked meat toughness is an objective that would have considerable financial impact in terms of added product value. The amount of intramuscular connective tissue in a muscle appears connected to its in vivo function, so reduction of the overall connective tissue content is not thought to be a viable target. However, manipulation of the state of maturity of the collagenous component is a biologically viable target; by increasing connective tissue turnover, less mature structures can be produced that are functional in vivo but more easily broken down on cooking at temperatures above 60°C, thus improving cooked meat tenderness. Recent work using cell culture models of fibroblasts derived from muscle and myoblasts has identified a range of factors that alter the activity of the principal enzymes responsible for connective tissue turnover, the matrix metalloproteinases (MMP). Fibroblasts cultured from 3 different skeletal muscles from the same animal show different cell proliferation and MMP activity, which may relate to the different connective tissue content and architecture in functionally different muscles. Expression of MMP by fibroblasts is increased by vitamins that can counter the negative effects of oxidative stress on new collagen synthesis. Preliminary work using in situ zymography of myotubes in culture also indicates increased MMP activity in the presence of epinephrine and reactive oxidative species. Comparison of the relative changes in MMP expression from muscle cells vs. fibroblasts shows that myoblasts are more responsive to a range of stimuli. Muscle cells are likely to produce more of the total MMP in muscle tissue as a whole, and the expression of latent forms of the enzymes (i.e., pro-MMP) may vary between oxidative and glycolytic muscle fibers within the same muscle. The implication is that the different muscle fiber composition of different muscles eaten as meat may influence the potential for manipulation of their connective tissue turnover.  相似文献   

3.
Ducks are a small but important portion of the US poultry industry, and are a much larger proportion of the poultry markets in other countries. More duck meat fillet products enter the further processing market, yet few studies have been conducted on meat quality characteristics. Therefore, this project was conducted to determine the effects of sex, bird size, and marination treatment on breast (pectoralis major) fillet weight, cook yield, and Warner-Bratzler (WB) shear values. Razor shear was also used to isolate connective tissue in the breast meat that is typically responsible for consumer complaints regarding toughness. Ducks were identified at 1 d of age for sex, processed at 35 d of age in a commercial facility, and carcasses were categorized as small (1.6 kg), medium (2.0 kg), or large (2.5 kg). Breast fillets (120, 20 each from 2 sexes and 3 sizes) were divided and 60 were marinated using vacuum tumbling whereas 60 were left unmarinated. All of the fillets were then weighed, cooked, and reweighed to determine cook yield. Razor shear was conducted on 2 areas within each fillet and another 2 razor shear measurements were taken on each fillet directly through the connective tissue near the wing insertion. A section of each fillet was then removed for a 2-slice WB shear. Carcass size from small to large corresponded to an increase in raw fillet weight. Fillets from males required more razor shear force than fillets from females. Marination improved cook yield and reduced both the WB shear values and the razor shear values for the meat and the tendon. The razor shear method was effective at measuring both duck meat texture and tendon toughness.  相似文献   

4.
Cranial Sartorius Muscle Flap in the Dog   总被引：1，自引：0，他引：1  
An anatomic study was performed on canine cadavers to define the blood supply to the cranial sartorius muscle. The vascular supply to this muscle was found to be a single dominant pedicle branching from the femoral artery at the proximal portion of the muscle. This anatomic information was applied in designing a study to determine the feasibility of performing a cranial sartorius muscle flap in the dog. The cranial sartorius muscle was transposed to the caudal abdominal region in four dogs. The muscle flap was based on the singular vascular pedicle defined in the anatomic study. All muscle transpositions were successful on day 19 as evidenced by gross appearance and histologic examination. Grossly, the muscles were well adhered to the recipient sites and were covered by connective tissue. Histologically, the specimens were characterized by viable skeletal muscle fibers, proliferative and maturing granulation and fibrous connective tissue, and mild to moderate mononuclear inflammation. Seroma formation and infection were the two postoperative complications noted. The cranial sartorius muscle flap has potential clinical application for repair of traumatic caudal abdominal hernias and large inguinal hernias in the dog.  相似文献   

5.
The histologic and histochemical staining characteristics of the triceps brachii (long head), extensor carpi radialis, gluteus medius, vastus lateralis, biceps femoris, semimembranosus, semitendinosus, and extensor digitorum longus muscles of 8 Thoroughbreds, 2 Quarter Horses, 1 Arabian, 1 Paso Fino, and 1 Shetland Pony are described. Muscle fiber morphology, staining distribution and intensity, amount of IM connective tissue, number of IM blood vessels and IM nerves, calcium-activated adenosine triphosphatase activity (CaATPase), percentage of fibertype population, percentage of relative fibertype area, mean fiber diameter, nonspecific esterase activity, alkaline phosphatase activity, and acid phosphatase activity were evaluated, using 10 common histochemical and histologic stains. Two fiber types (I, II) and 3 subtypes (IIA, IIB, IIC) were observed, using CaATPase-, nicotinamide-adenine dinucleotide-tetrazolium reductase-, periodic acid-Schiff hematoxylin-, and nonspecific esterase-stained frozen serial muscle sections. Type I muscle fibers in general had low CaATPase activity, high oxidative capacity, low glycogen capacity, and low esterase activity. Type IIA muscle fibers had high CaATPase activity, intermediate oxidative capacity, high glycogen concentration, and high esterase activity. Type IIB fibers had high CaATPase activity, low oxidative capacity, high glycogen concentration, and a high esterase activity. Type IIC muscle fibers had high CaATPase activity, high oxidative capacity, variable glycogen concentration, and high esterase activity. Type II (IIA and IIB) muscle fibers predominated in the muscles. The percentage of muscle fiber population, mean minimal muscle fiber diameter, and percentage of relative muscle fiber area were determined for each sampled muscle. Type IIA and IIB muscle fibers predominated in the percentage of muscle fiber population and percentage of relative muscle fiber area. Type IIB muscle fibers had the greatest minimal fiber diameter, type IIA muscle fibers had intermediate minimal fiber diameter, and type I muscle fibers had the smallest minimal fiber diameter. The percentage of relative muscle fiber area was less variable (P less than or equal to 0.05) than the percentage of muscle fiber population. Mean muscle fiber diameter did not significantly differ between breeds. Alkaline and acid phosphatase activities were at low levels in all muscles biopsied and were limited to the IM connective tissue fibrocytes, macrophages, and capillaries.(ABSTRACT TRUNCATED AT 400 WORDS)  相似文献   

6.
Eight Hampshire x Rambouillet crossbred wethers expressing the callipyge phenotype and eight Hampshire x Rambouillet half-sibling wethers with a normal phenotype were slaughtered when they reached 59 kg. The supraspinatus (SPM), longissimus (LM), and semitendinosus (STM) muscles were analyzed to determine callipyge effects on calpain and calpastatin activities, sarcomere length, percentage of muscle fiber types, and muscle fiber areas. After 14 d of aging, chops were frozen until analyses for trained sensory panel evaluations, Warner-Bratzler shear force values, and consumer perceptions of tenderness, flavor, juiciness, and overall satisfaction of chops were conducted. Calpastatin activity was 57% greater (P < 0.05) and m-calpain activity was 33% greater (P < 0.05) in muscles from carcasses of callipyge than normal sheep. Sarcomeres were shorter (P < 0.001) in the LM than the SPM or STM, regardless of phenotype. Muscle fiber area was 76% larger (P < 0.05) in the LM of callipyge than normal sheep, but muscle fiber area was not affected (P > 0.05) by phenotype in the SPM or STM. Phenotype had no effect (P = 0.12) on the percentage of slow-twitch, oxidative fiber types in any of the three muscles. In STM and LM from callipyge lambs, the percentage of fast-twitch, oxidative/glycolytic fibers was lower (P < 0.05) and that of fast-twitch-glycolytic fibers was higher (P < 0.05) than in their normal counterparts. Phenotype did not affect (P = 0.90) the fiber type percentage in the SPM. Callipyge LM were less tender and normal LM were more tender than other chops (P < 0.05). Callipyge loin chops had higher Warner-Bratzler shear force values than other chops (P < 0.001). Consumers rated fewer (P < 0.05) callipyge loin and shoulder chops acceptable in juiciness, tenderness, and overall acceptability than normal chops, but phenotype did not affect (P > 0.05) consumer acceptability of leg chops. These results indicate that LM from Hampshire x Rambouillet sheep displaying the callipyge phenotype had higher calpastatin activity and were less tender than the LM from normal sheep. In addition, consumer perceptions indicated that only one in 10 leg chops, one in five shoulder chops, and one in four loin chops from callipyge sheep were unacceptable.  相似文献   

7.
1. The effect of dietary fat and vitamin E supplementation on quality attributes (drip loss, oxidative stability, sensory quality) in chicken meat and meat products was investigated. Broiler chicks were fed on diets containing tallow (60 g/kg) or olive oil (60 g/kg) at a basal (30 mg/kg diet) or supplemental (200 mg/kg diet) concentration of alpha-tocopheryl acetate for 8 weeks. The alpha-tocopherol content and fatty acid composition of breast and thigh meat was determined. Drip loss was determined in breast fillets. Lipid oxidation (thiobarbituric acid-reacting substances/TBARS) and sensory quality (warmed-over flavour development/WOF) were assessed in minced thigh meat during storage. 2. Dietary olive oil increased the ratio of monounsaturated to saturated fatty acids (MUFA/SFA) in the diets. In breast and thigh, this resulted in approximately a two-fold increase in the MUFA/SFA ratio. Supplemental alpha-tocopherol increased the alpha-tocopherol content of muscles. 3. Dietary fat did not influence drip loss in thawed breast fillets during refrigerated storage, but supplemental alpha-tocopherol reduced drip loss. 4. TBARS and WOF development in minced thigh meat patties were also reduced by supplemental alpha-tocopherol following frozen storage, or cooking and refrigerated storage. Storage stability was not adversely affected by dietary fat. 5. Overall, the results showed that increasing the monounsaturated profile of chicken meat lipids did not adversely affect quality characteristics. Dietary alpha-tocopherol supplementation was a more important factor in the determination of broiler meat quality.  相似文献   

8.
近年来，快大型白羽肉鸡木质肉（woody/wooden breast，WB）和白条纹肉（white striping， WS）等异质肉发生率不断提高，严重影响了鸡肉品质和肉鸡生产效率，受到业界的广泛关注。WS是指肌肉表面出现平行于肌纤维的白色脂肪沉积条纹，WB主要表现为胸肉明显硬化，WS和WB组织病理学特征类似，常常共同出现。这两种肌肉缺陷严重影响了鸡胸肉的外观、营养价值以及加工特性，降低了消费者的购买意愿，造成了巨大的经济损失。目前，国外学者对WS和WB研究较多，国内报道很少。本文综述了WS和WB的病理学特征、对肉品质的影响、发生的影响因素和可能的形成机理，为未来进一步解析WS和WB形成机制，探究综合解决方案提供科学参考。  相似文献   

9.
Recently, wooden breast (WB) and white striping (WS), the newly reported myopathies attracted wide attention of global poultry industry for their increasing incidences and negative effects on meat quality and broiler performance.WS is characterized by the occurrence of white fat striations parallel to muscle fibers, while WB is mainly featured with obvious hardening of breast meat fillets. These two myopathies share similar histological lesions and often appear together. They can adversely affect breast fillet’s appearance, nutrition value, ability for further processes and consumption intention, which result in huge economic loss to the industry. In recent years,most of the studies on WS and WB were reported by international research groups, few by Chinese research teams.In this review,we summarized the research progress of WS and WB from the aspect of pathological features,impacts on meat quality and nutrition value, the underlying causes and possible detailed mechanism in order to provide reference and theoretical basis for future studies.  相似文献   

10.
We investigated changes in structures and mechanical properties of the intramuscular connective tissue during the fattening of Japanese Black steers, using the cell maceration method for scanning electron microscopy. During the early fattening period, from 9 to 20 mo of age, collagen fibrils of the endomysium in longissimus muscle associated more closely with each other, and collagen fibers in the perimysium increased in thickness and their wavy pattern became more regular. These changes were closely related to the increase in mechanical strength of the intramuscular connective tissue and resulted in a toughening of the beef during the period. The shear force value of longissimus muscle decreased after 20 mo of age, concomitantly with the rapid increase in the crude fat content. Scanning electron micrographs of the longissimus muscle dissected from 32-mo-old steers clearly showed that the adipose tissues were formed between muscle fiber bundles, that the honeycomb structure of endomysia was partially broken, and that the perimysium separated into thinner collagen fibers. In semitendinosus muscle, in which the crude fat content was lower (P<.05) than that in longissimus muscle, the structure of the intramuscular connective tissue remained rigid at 32 mo of age. The shear force value of the muscle increased even in the late fattening period, from 20 to 32 mo of age. Thus, the development of adipose tissues in longissimus muscle appears to disorganize the structure of the intramuscular connective tissue and contributes to tenderization of highly marbled beef from Japanese Black cattle during the late fattening period.  相似文献   

11.
1. A procedure was developed to separate high and medium molecular weight myofibrillar proteins from chicken muscular tissue with a high resolution by flat bed sodium-dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and subsequent detection by either a general protein stain or Western blotting. These procedures were used to analyse the degradation process of cytoskeletal proteins in chicken breast and leg muscles during meat ageing. 2. This study demonstrates the degradation of all the examined cytoskeletal proteins: titin, nebulin and desmin as well as vinculin, a protein component of the costamere structure. All the examined proteins were found to be degraded during ageing of chicken breast and leg muscles. 3. Degradation of titin, nebulin and desmin started at 3 h post mortem in breast muscle. Intact titin and nebulin disappeared within 1 d. Intact desmin and vinculin were not detectable after 3 d post mortem. In leg muscle, the degradation process of all the examined proteins evolved much more slowly than in breast chicken muscles. 4. The changes observed in shear force, myofibrillar fragmentation and cooking loss were related to changes in cytoskeletal proteins and used to identify marker proteins or degradation products for the purpose of monitoring the development of meat ageing. The ageing process was faster in breast muscle than in leg muscle. 5. Significant correlations were found between degradation processes of titin, nebulin, and desmin and shear force, as well as myofibril fragmentation index of breast and leg muscles.  相似文献   

12.
Typical skeletal muscles are composed of mixed muscle fiber types, which are classified as slow-twitch (type I) and fast-twitch (type II) fibers, whereas pectoralis major muscles (PMs) in broiler chickens are 100% composed of type IIb fast-twitch fibers. Since metabolic properties differ among muscle fiber types, the combination of muscle fiber types is involved in physiological functions and pathological conditions in skeletal muscles. In this study, using serial block-face scanning electron microscopy, we compared three-dimensional (3D) mitochondrial properties in type IIb fibers in broiler PMs and those in type I fibers of broiler gastrocnemius muscles (GMs) heterogeneously composed of slow- and fast-twitch muscle fibers. In type I fibers in the GMs, elongated mitochondria with numerous interconnections to form a substantial network among myofibrils were observed. Along with lipid droplets sandwiched by mitochondria, these features are an adaptation to effective oxidative respiration and constant oxidative damage in slow-twitch muscle fibers. In contrast, type IIb fibers in the PMs showed small and ellipsoid-shaped mitochondria with few interconnections and no lipid droplets, forming a sparse network. The mitochondrial spatial network comprises of active mitochondrial dynamics to reduce mitochondrial damage; therefore, type IIb fibers possess physiologically low capacity to maintain mitochondrial wellness due to static mitochondrial dynamics. Based on 3D mitochondrial properties, we discussed the contrasting physiological functions between type I and IIb fibers and proposed a high contractile power and low stress resistance as unique physiological properties of broiler PMs.  相似文献   

13.
The distribution of type-I and type-II fibers in 9 different parts of the musculi triceps brachii, longissimus dorsi, gluteus medius, and biceps femoris was studied to determine whether biopsies from these muscles give reliable information. All 4 investigated muscles were not homogeneous in their fiber-type distribution. Large differences existed among different muscle parts. The percentage of type-I fibers increased toward the deeper and cranial parts of the muscles. In the same zone of the gluteus muscle, differences of 30% were found for type-I fibers. Therefore, results obtained by biopsies of muscles must be interpreted with caution.  相似文献   

14.
The gluteus medius muscles were removed from a four-year-old female Welsh pony and her nine-month-old fetus. The muscles were divided into sections which were histochemically examined to determine the variation in the distribution of fast-twitch-glycolytic (FG), fast-twitch oxidative glycolytic (FOG), and slow-twitch oxidative (SO) muscle fibers throughout the entire cross-section of the muscle. The fetal muscle had a larger percent of FOG fibers and smaller percent of SO fibers than the same muscle from the mare. Variation in the distribution of muscle fiber type within the fetal gluteus medius was found. This is the first study of fiber type variation in fetal equine muscle.  相似文献   

15.
A 6-year-old male cynomolgus monkey showed chronic wasting. No gross abnormalities were observed in necropsy except for changes secondary to wasting. Microscopic examination revealed pigment granules deposition in systemic smooth muscles. They were observed as brown or basophilic in hematoxylin and eosin stain, and were positive for periodic acid-Schiff, Schmorl and Ziehl-Neelsen. Ultrastructurally, they consisted of residual bodies surrounded with varying amounts of solitary ribosomes. Thus, these granules were considered as lipofuscin. Unlike brown bowel syndrome in humans, the pigment granules were distributed systemically not only in the digestive tract but also in the blood vessels predominantly in the veins. To our knowledge, this is the first report on vascular smooth muscle lipofuscinosis occurring predominantly in the veins of primates.  相似文献   

16.
近年来肉鸡木质肉和白纹肉的发生率呈上升趋势,木质肉和白纹肉会影响鸡肉的口感和外观,降低鸡肉等级,影响消费者购买意愿,给肉鸡养殖业造成较大损失。本文主要综述了肉鸡木质肉和白纹肉的产生机理及其综合解决方案,以期为肉鸡养殖业健康发展提供借鉴。  相似文献   

17.
Histochemical and Morphometric Aspects of some Extraocular Muscles of the Dog
This investigation was carried out on retractor bulbi, lateral and medial rectus muscles of six adult dogs. Tissues were collected from near the center of individual muscle bellies. These were stained for m-ATPase at varying pHs during preincubation, NADH-TR, Alpha-GPDH, Modified Mason trichrome and Hematoxyline and Eosin. Muscle fibers were classified as type I and type II, based on their reaction for m-ATPase. The retractor bulbi muscle was composed entirely of type II, oxidative, muscle fibers, with no glycolytic fibers. The rectus muscles presented a stratified composition, with superficial muscle fiber bundles containing a mixture of type II fibers oxidative and glycolytic, and central bundles of type I, mixed with type II. It was observed that there was less interstitial tissue in the center of the muscle bellies. Large diameter nerve fibers were also observed in the central layers.  相似文献   

18.
1. The normal range in colour of broiler breast muscle was assessed using an objective (instrumental) measure of colour in portioned breast fillets at a commercial processing plant. In addition, the relationship between colour and ultimate muscle pH (pH(ult)) was also examined. 2. Considerable variation in colour was evident although minimal inter-flock variation was found. The exceptions were 2 free range flocks which produced breast fillets significantly lighter and less red. 3. Extremes of colour are likely to be discriminated against at the point of purchase. 4. A clear relationship between pH(ult) and L* values was found which provides more evidence for the existence of a PSE like condition in broiler breast meat.  相似文献   

19.
The histochemical profiles of myofibers in Musculus pectoralis (PT) and M. supracoracoideus (SC) fasciculi were compared among Japanese quail strains with large, normal and small body sizes. In male and female adults, both the PT and SC muscles had attained a 2.5–2.7-fold weight gain in the large strain and conversely a 0.43–0.50-fold change in the small strain relative to those of the normal size. The muscles were composed of fasciculi with a central cluster of type IIA fibers surrounded by a peripheral layer of type IIB fibers. In the large strain, the cross sectional area (CSA) of the fasciculus and CSA of the fibers in each type were significantly enlarged compared with those in the normal size, with the exception of the fasciculus in the deep region of the male PT muscle. The hypertrophied type IIA fibers in the large strain showed considerable variation in nicotinamide adenine dinucleotide dehydrogenase activity, some of which might represent a transitional form into type IIB fibers. In the small strain, the fasciculus CSA did not significantly differ from that of the normal size except for the PT surface region of the male. However, fiber atrophy was observed in type IIB fibers of the PT surface region in both sexes, and type IIA fibers of the PT deep region and SC muscle in the small strain male quails. The relative fiber type composition of a fasciculus in each region showed only a slight change across the strains. These results indicate that breast muscle hypertrophy in the large strain could be based mainly on fasciculus and fiber hypertrophy, but muscle atrophy in the small strain is not induced by fasciculus and fiber atrophy.  相似文献   

20.
The objective of this study was to determine the extent of variation in, and relationships among, biochemical and palatability traits within and among 11 major beef muscles. Longissimus thoracis et lumborum (LD), psoas major (PM), gluteus medius (GM), semimembranosus (SM), adductor (AD), biceps femoris (BF), semitendinosus (ST), rectus femoris (RF), triceps brachii (TB), infraspinatus (IS), and supraspinatus (SS) from one side of 31 Charolais x MARC III steer carcasses were vacuum-packaged, stored at 2 degrees C until 14 d postmortem, and then frozen at -30 degrees C. The 2.54-cm-thick steaks were obtained from two or three locations within muscles in order to assess biochemical traits and Warner-Bratzler shear force, and from near the center for sensory trait evaluation. The PM was most tender and was followed by IS in both shear force and tenderness rating (P < 0.05). The other muscles were not ranked the same by shear force and tenderness rating. The BF had the lowest (P < 0.05) tenderness rating. The PM, GM, and LD had lower (P < 0.05) collagen concentration (2.7 to 4.5 mg/g muscle) than muscles from the chuck and round (5.9 to 9.0 mg/g), except for the AD (4.9 mg/g). Desmin proteolysis was highest (P < 0.05) for BF and LD (60.7 and 60.1% degraded), and was lowest (P < 0.05) for PM (20.2%). The PM, TB, IS, RF, and ST had relatively long sarcomere lengths (> 2.1 microm), whereas the GM had the shortest (P < 0.05) sarcomere length (1.7 microm). Cooking loss was lowest (P < 0.05) for BF (18.7%) and was followed by LD and IS (20.7%); it was highest (P < 0.05) for ST (27.4%). Across all muscles, tenderness rating was highly correlated (r > 0.60) with shear force, connective tissue rating, sarcomere length, and collagen content. Within a muscle, correlations among all traits were generally highest in LD and lowest in AD. Within muscle, location effects were detected (P < 0.05) for shear force (PM, ST, BF, SM, and RF), sarcomere length (PM, ST, BF, LD, SS, IS, SM, and RF), collagen concentration (PM, BF, SS, IS, SM. AD, TB, and RF), desmin degradation (PM, GM, BF, SM, AD, and, RF), and cooking loss (all muscles except SS and AD). There is a large amount of variation within and among muscles for tenderness traits and tenderness-related biochemical traits. These results increase our understanding of the sources of variation in tenderness in different muscles and provide a basis for the development of muscle-specific strategies for improving the quality and value of muscles.  相似文献   

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