Evaluation of Myosin Heavy Chain Isoforms in Biopsied Longissimus Thoracis Muscle for Estimation of Meat Quality Traits in Live Pigs
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animals and Muscle Samples
2.2. Determination of MHC Isoforms and Muscle Fiber Characteristics in Biopsied LT Samples
2.3. Measurement of Meat Quality
2.4. Statistical Analysis
3. Results and Discussion
3.1. Correlation between MHC Isoforms in Biopsied LT Muscle and Muscle Fiber Characteristics and Meat Quality in Postmortem LT Muscle
3.2. Effects of MHC Isoform Clustering in Estimating Postmortem Meat Quality
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
Abbreviations
References
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Variables | MHC Isoforms at Biopsy 1 | ||
---|---|---|---|
Slow Isoform (%) | Fast Isoform (%) | Fast/Slow Ratio | |
Muscle fiber characteristics | |||
Total muscle fiber number | 0.087 | −0.087 | −0.099 * |
The density of muscle fibers | 0.149 *** | −0.149 *** | −0.149 *** |
Cross sectional area of muscle fiber | |||
Mean area | −0.144 *** | 0.144 *** | 0.128 ** |
Type I area | −0.202 *** | 0.202 *** | 0.241 *** |
Type IIA area | −0.105 * | 0.105 * | 0.102 * |
Type IIB area | −0.093 * | 0.093 * | 0.075 |
Proportion of muscle fiber area | |||
Type I | 0.513 *** | −0.513 *** | −0.546 *** |
Type IIA | 0.006 | −0.006 | 0.051 |
Type IIB | −0.440 *** | 0.440 *** | 0.438 *** |
Proportion of muscle fiber number | |||
Type I | 0.580 *** | −0.580 *** | −0.622 *** |
Type IIA | 0.005 | −0.005 | 0.052 |
Type IIB | −0.496 *** | 0.496 *** | 0.496 *** |
Meat quality traits | |||
pH45min | 0.521 *** | −0.521 *** | −0.581 *** |
L* | −0.091 * | 0.091 * | 0.092 * |
a* | −0.002 | 0.002 | 0.009 |
b* | −0.056 | 0.056 | 0.049 |
FFU | −0.138 ** | 0.138 ** | 0.112 ** |
Drip loss24h | −0.145 *** | 0.145 *** | 0.197 *** |
Cooking loss | −0.080 | 0.080 | 0.038 |
NPPC color | 0.043 | −0.043 | −0.064 |
NPPC marbling | 0.023 | −0.023 | −0.022 |
Variables | MHC Isoform Clusters | p | ||
---|---|---|---|---|
Cluster 1 (n = 396) | Cluster 2 (n = 169) | Cluster 3 (n = 103) | ||
MHC isoform characteristics at biopsy | ||||
MHC Slow isoform (%) | 9.06 ± 0.34 | 25.12 ± 0.40 | 39.48 ± 0.49 | *** |
MHC Fast isoform (%) | 90.94 ± 0.34 | 74.88 ± 0.40 | 60.52 ± 0.49 | *** |
MHC Fast/Slow ratio | 12.12 ± 0.38 | 3.61 ± 0.46 | 1.86 ± 0.56 | *** |
Variables | MHC Isoform Clusters | p | ||
---|---|---|---|---|
Cluster 1 (n = 396) | Cluster 2 (n = 169) | Cluster 3 (n = 103) | ||
Muscle fiber characteristics | ||||
Total muscle fiber number (×103) | 1098.0 ± 23.8 a | 1063.0 ± 30.4 a,b | 983.0 ± 56.6 b | NS |
The density of muscle fibers (/mm2) | 252.8 ± 3.8 | 247.9 ± 4.8 | 241.4 ± 7.2 | NS |
Cross sectional area of muscle fiber (mm2) | ||||
Mean area | 4137.0 ± 64.3 | 4227.0 ± 83.1 | 4292.0 ± 121.0 | NS |
Type I area | 3353.0 ± 63.0 | 3318.0 ± 79.5 | 3362.0 ± 118.5 | NS |
Type IIA area | 2581.0 ± 59.6 b | 2756.0 ± 75.2 a | 2777.0 ± 112.1 a,b | * |
Type IIB area | 4411.0 ± 75.1 | 4543.0 ± 94.8 | 4652.0 ± 141.3 | NS |
Proportion of muscle fiber area (%) | ||||
Type I | 8.8 ± 0.2 c | 10.8 ± 0.3 b | 11.8 ± 0.4 a | *** |
Type IIA | 4.8 ± 0.2 | 5.1 ± 0.2 | 5.0 ± 0.3 | NS |
Type IIB | 86.4 ± 0.3 a | 84.2 ± 0.4 b | 83.2 ± 0.5 b | *** |
Proportion of muscle fiber number (%) | ||||
Type I | 10.9 ± 0.3 c | 13.7 ± 0.3 b | 15.0 ± 0.5 a | *** |
Type IIA | 7.8 ± 0.2 | 7.8 ± 0.3 | 7.8 ± 0.5 | NS |
Type IIB | 81.4 ± 0.3 a | 78.5 ± 0.4 b | 77.2 ± 0.6 c | *** |
Variables | MHC Isoform Clusters | p | ||
---|---|---|---|---|
Cluster 1 (n = 396) | Cluster 2 (n = 169) | Cluster 3 (n = 103) | ||
Meat quality traits | ||||
pH45min | 6.31 ± 0.02 b | 6.56 ± 0.03 a | 6.57 ± 0.04 a | *** |
L * | 46.41 ± 0.25 a | 45.47 ± 0.29 b | 46.19 ± 0.48 a,b | ** |
a * | 6.62 ± 0.10 | 6.69 ± 0.12 | 6.75 ± 0.19 | NS |
b * | 2.13 ± 0.07 a | 1.93 ± 0.08 b | 2.08 ± 0.13 a,b | NS |
FFU | 25.91 ± 2.44 | 20.38 ± 2.93 | 18.52 ± 4.98 | NS |
Drip loss24h | 1.08 ± 0.08 a | 0.80 ± 0.09 b | 1.00 ± 0.15 a,b | ** |
Cooking loss | 20.83 ± 0.39 a | 19.74 ± 0.46 b | 20.32 ± 0.75 a,b | NS |
NPPC color | 2.45 ± 0.06 b | 2.54 ± 0.07 a,b | 2.68 ± 0.11 a | NS |
NPPC marbling | 1.57 ± 0.05 | 1.52 ± 0.06 | 1.60 ± 0.10 | NS |
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Park, M.Y.; Ryu, Y.-C.; Kim, C.-N.; Ko, K.-B.; Kim, J.-M. Evaluation of Myosin Heavy Chain Isoforms in Biopsied Longissimus Thoracis Muscle for Estimation of Meat Quality Traits in Live Pigs. Animals 2020, 10, 9. https://doi.org/10.3390/ani10010009
Park MY, Ryu Y-C, Kim C-N, Ko K-B, Kim J-M. Evaluation of Myosin Heavy Chain Isoforms in Biopsied Longissimus Thoracis Muscle for Estimation of Meat Quality Traits in Live Pigs. Animals. 2020; 10(1):9. https://doi.org/10.3390/ani10010009
Chicago/Turabian StylePark, Min Young, Youn-Chul Ryu, Chung-Nam Kim, Kyung-Bo Ko, and Jun-Mo Kim. 2020. "Evaluation of Myosin Heavy Chain Isoforms in Biopsied Longissimus Thoracis Muscle for Estimation of Meat Quality Traits in Live Pigs" Animals 10, no. 1: 9. https://doi.org/10.3390/ani10010009