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Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles: Longissimus thoracis and semitendinosus
- Source :
- Meat Science, Meat Science, Elsevier, 2012, 91 (4), pp.423-429. ⟨10.1016/j.meatsci.2012.02.026⟩
- Publication Year :
- 2012
- Publisher :
- Elsevier BV, 2012.
-
Abstract
- International audience; This study used the BIF-Beef data warehouse to determine whether semitendinosus (ST) was a muscle with a faster contraction speed and more glycolytic than longissimus thoracis (LT), regardless of the sex and breed of animals. With more than 500 animals from 7 breeds, we confirmed that LT was more oxidative than ST in males and females, but not in steers, and in all the breeds studied except Montbeliard. The LT had more slow oxidative (SO) and fewer fast oxido-glycolytic (FOG) and fast-glycolytic (FG) muscle fibres than the ST muscle, regardless of sex, in all breeds except Montbeliard and Holstein. SO proportion and the oxidative activity were negatively correlated to FG proportion and to the glycolytic activity. Similarly, FOG proportion was positively correlated to the glycolytic activity and negatively to FG proportion. However, these relationships are not consistent across sexes and breeds. In conclusion, differences in muscle types may be affected by sex or breed but to a moderate extent only.
- Subjects :
- Male
medicine.medical_specialty
Meat
Muscle Fibers, Skeletal
Longissimus Thoracis
Breeding
Biology
03 medical and health sciences
Sex Factors
Animal science
Sex factors
Internal medicine
medicine
Animals
méta-analyse
030304 developmental biology
0303 health sciences
0402 animal and dairy science
Oxidation reduction
04 agricultural and veterinary sciences
Oxidative activity
steers
040201 dairy & animal science
Breed
Moderate extent
Endocrinology
Cattle
Female
Glycolysis
Oxidation-Reduction
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Muscle Contraction
Food Science
Subjects
Details
- ISSN :
- 03091740
- Volume :
- 91
- Database :
- OpenAIRE
- Journal :
- Meat Science
- Accession number :
- edsair.doi.dedup.....37d34e8a874bb20c1b29a6897d466864
- Full Text :
- https://doi.org/10.1016/j.meatsci.2012.02.026