1
|
Park J, Moon SS, Song S, Cheng H, Im C, Du L, Kim GD. Comparative review of muscle fiber characteristics between porcine skeletal muscles. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2024; 66:251-265. [PMID: 38628685 PMCID: PMC11016745 DOI: 10.5187/jast.2023.e126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 11/01/2023] [Accepted: 11/07/2023] [Indexed: 04/19/2024]
Abstract
Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).
Collapse
Affiliation(s)
- Junyoung Park
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Mgenic Bio, Anseong 17529,
Korea
| | - Sung Sil Moon
- Sunjin Technology & Research
Institute, Icheon 17332, Korea
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Huilin Cheng
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Choeun Im
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Lixin Du
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
| |
Collapse
|
2
|
Song P, Zhao J, Li F, Zhao X, Feng J, Su Y, Wang B, Zhao J. Vitamin A regulates mitochondrial biogenesis and function through p38 MAPK-PGC-1α signaling pathway and alters the muscle fiber composition of sheep. J Anim Sci Biotechnol 2024; 15:18. [PMID: 38310300 PMCID: PMC10838450 DOI: 10.1186/s40104-023-00968-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 12/04/2023] [Indexed: 02/05/2024] Open
Abstract
BACKGROUND Vitamin A (VA) and its metabolite, retinoic acid (RA), are of great interest for their wide range of physiological functions. However, the regulatory contribution of VA to mitochondrial and muscle fiber composition in sheep has not been reported. METHOD Lambs were injected with 0 (control) or 7,500 IU VA palmitate into the biceps femoris muscle on d 2 after birth. At the age of 3 and 32 weeks, longissimus dorsi (LD) muscle samples were obtained to explore the effect of VA on myofiber type composition. In vitro, we investigated the effects of RA on myofiber type composition and intrinsic mechanisms. RESULTS The proportion of type I myofiber was greatly increased in VA-treated sheep in LD muscle at harvest. VA greatly promoted mitochondrial biogenesis and function in LD muscle of sheep. Further exploration revealed that VA elevated PGC-1α mRNA and protein contents, and enhanced the level of p38 MAPK phosphorylation in LD muscle of sheep. In addition, the number of type I myofibers with RA treatment was significantly increased, and type IIx myofibers was significantly decreased in primary myoblasts. Consistent with in vivo experiment, RA significantly improved mitochondrial biogenesis and function in primary myoblasts of sheep. We then used si-PGC-1α to inhibit PGC-1α expression and found that si-PGC-1α significantly abrogated RA-induced the formation of type I myofibers, mitochondrial biogenesis, MitoTracker staining intensity, UQCRC1 and ATP5A1 expression, SDH activity, and enhanced the level of type IIx muscle fibers. These data suggested that RA improved mitochondrial biogenesis and function by promoting PGC-1α expression, and increased type I myofibers. In order to prove that the effect of RA on the level of PGC-1α is caused by p38 MAPK signaling, we inhibited the p38 MAPK signaling using a p38 MAPK inhibitor, which significantly reduced RA-induced PGC-1α and MyHC I levels. CONCLUSION VA promoted PGC-1α expression through the p38 MAPK signaling pathway, improved mitochondrial biogenesis, and altered the composition of muscle fiber type.
Collapse
Affiliation(s)
- Pengkang Song
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi, 030801, People's Republic of China
| | - Jiamin Zhao
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi, 030801, People's Republic of China
| | - Fanqinyu Li
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi, 030801, People's Republic of China
| | - Xiaoyi Zhao
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi, 030801, People's Republic of China
| | - Jinxin Feng
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi, 030801, People's Republic of China
| | - Yuan Su
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi, 030801, People's Republic of China
| | - Bo Wang
- State Key Laboratory of Animal Nutrition and Feeding, Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, People's Republic of China
| | - Junxing Zhao
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi, 030801, People's Republic of China.
| |
Collapse
|
3
|
LeMaster MN, Warner RD, Chauhan SS, D'Souza DN, Dunshea FR. Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork. Foods 2023; 12:foods12112215. [PMID: 37297460 DOI: 10.3390/foods12112215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/23/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness (sensory and Warner-Bratzler Shear Force, WBSF). Literature searches were conducted using specific keywords which resulted in 32 peer-reviewed manuscripts that contained averages and correlation coefficients for fibre type (frequency and CSA) and quality traits of longissimus muscle for beef and pork (7 and 25 studies respectively). Correlations were analysed in meta-regression using R-Studio and linear regression was also conducted. For the combined beef and pork analysis, only pH, WBSF, and drip loss were associated with fibre type frequency and CSA (p < 0.05 for all). Limiting the analysis to pork, the key results were frequency of type I fibres were associated with decreased drip loss, increased cook loss, decreased lightness (L*) and increased sensory tenderness whereas frequency of type IIb fibres were associated with increased drip loss (p < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (p < 0.05 for all). Future research should focus on fibre type across breeds and muscles to further understand the impacts of fibre type frequency and CSA on quality.
Collapse
Affiliation(s)
- Michelle N LeMaster
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Surinder S Chauhan
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
| |
Collapse
|
4
|
Park J, Song S, Cheng H, Im C, Jung EY, Moon SS, Choi J, Hur SJ, Joo ST, Kim GD. Comparison of Meat Quality and Muscle Fiber Characteristics between
Porcine Skeletal Muscles with Different Architectures. Food Sci Anim Resour 2022; 42:874-888. [PMID: 36133631 PMCID: PMC9478981 DOI: 10.5851/kosfa.2022.e40] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/24/2022] [Accepted: 07/25/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Huilin Cheng
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Choeun Im
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Eun-Young Jung
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
| | - Sung Sil Moon
- Sunjin Technology & Research
Institute, Icheon 17332, Korea
| | - Jungseok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Institute of Agriculture & Life Science, Gyeongsang National
University, Jinju 52852, Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
- Corresponding author: Gap-Don
Kim, Graduate School of International Agricultural Technology, Seoul National
University, Pyeongchang 25354, Korea, Tel: +82-33-339-5778, Fax:
+82-33-339-5779, E-mail:
| |
Collapse
|
5
|
|
6
|
Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut. Foods 2020; 10:foods10010043. [PMID: 33375235 PMCID: PMC7823467 DOI: 10.3390/foods10010043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 11/17/2022] Open
Abstract
In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Vertical or F-Parallel) was evaluated under different storage conditions (fresh, cold storage/aged, and freeze–thawed). Among the three groups, F-parallel displayed considerably larger size of muscle fibers, regardless of their type. This group also displayed an increase in discoloration in aged chops and a decrease in purge loss and tenderness than in other cut groups (p < 0.05). Freeze–thawing accelerated deterioration of meat quality, especially water-holding capacity and tenderness in all groups (p < 0.05), but was most prominent in F-Parallel. Therefore, to avoid excessive deterioration of fresh, aged, or frozen/thawed pork loin chops, it is important to consider the direction in which the chop is cut with respect to the muscle fiber orientation.
Collapse
|
7
|
Song S, Cheng H, Jung EY, Joo ST, Kim GD. Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality. Food Sci Anim Resour 2020; 40:957-968. [PMID: 33305280 PMCID: PMC7713765 DOI: 10.5851/kosfa.2020.e66] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/01/2020] [Accepted: 08/03/2020] [Indexed: 01/04/2023] Open
Abstract
The influence of muscle architecture on muscle fiber characteristics and meat
quality has not been fully elucidated. In the present study, muscle fiber
characteristics on the chop surface of pork loin (M. longissimus
thoracis et lumborum, LTL), pennation angle degree, and meat
quality were evaluated to understand the pork LTL architecture and its
relationship with the loin chop quality. Muscle fiber pennation degree ranged
from 51.33° to 69.00°, resulting in an ellipse-shaped muscle fiber
on the surface of pork loin chop. The cross-sectional area (CSA) on the sections
cut vertical to the muscle length (M-Vertical) was considerably larger
(p<0.05) than that on the sections cut vertical to the muscle fiber
orientation (F-Vertical) regardless of the fiber type. Pennation angle is
positively correlated with CSAs of F-Vertical (p<0.05) and with
Warner-Bratzler shear force (r=0.53, p<0.01). Besides the shear
force, lightness and pH were positively correlated with the fiber composition
and CSA of IIX fiber (p<0.05); however, the redness, yellowness, drip
loss, and cooking loss were not correlated with the pennation angle and muscle
fiber characteristics on the chop surface (p>0.05). These observations
might help us in better understanding pork loin architecture and the
relationship between the pennation angle, muscle fiber characteristics, and meat
quality of pork loin chop.
Collapse
Affiliation(s)
- Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea
| | - Eun-Young Jung
- Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Korea
| |
Collapse
|
8
|
Antonelo D, Gómez JFM, Cônsolo NRB, Beline M, Colnago LA, Schilling W, Zhang X, Suman SP, Gerrard DE, Balieiro JC, Silva SL. Metabolites and Metabolic Pathways Correlated With Beef Tenderness. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10854] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Metabolite profile has been used to understand the causes of variability in beef tenderness, but still little is known about how metabolites contribute to beef quality. Therefore, this study was carried out to evaluate how meat metabolites and their metabolic pathways correlate to variability in beef tenderness. Carcasses from 60 noncastrated male cattle were selected, and three 2.5-cm-thick longissimus thoracis steaks were obtained and aged (0°C to 4°C) for 7d. Warner-Bratzler shear force (WBSF) was performed (steak 1). Based on WBSF data, 2 tenderness classes (n = 30; 15 per class [tender and tough]) were created to perform sarcomere length (steak 2) and metabolom ic analysis (steak 3). Meat ultimate pH did not differ between tenderness classes. However, steaks classified as tender had greater sarcomere length (P = 0.019) than those classified as tough. Acetyl-carnitine (P = 0.026), adenine (P = 0.026), beta-alanine (P = 0.005), fumarate (P = 0.022), glutamine (P = 0.043), and valine (P = 0.030) concentration were higher in tender beef compared with tough beef. The 4 most important compounds differing between tender and tough beef were lactate, glucose, creatine, and glutamine, which may indicate that metabolic pathways such as D-glutamine and D-glutamate metabolism, beta-alanine metabolism, purine metabolism, and tricarboxylic acid cycle affected the tenderness classes. Beta-alanine (r = − 0.45), acetyl-carnitine (r = − 0.40), fumarate (r = − 0.38), valine (r = − 0.34), glucose (r = − 0.32), glutamine (r = − 0.31), and adenine (r = −0.31) were negatively correlated with WBSF values. Metabolite profile in tender beef indicated a greater oxidative metabolism, which promoted modifications in the muscle structure and proteolysis, favoring its tenderization.
Collapse
Affiliation(s)
| | | | | | | | | | - Wes Schilling
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
| | | | | | | | | | | |
Collapse
|
9
|
Cheng H, Song S, Jung EY, Jeong JY, Joo ST, Kim GD. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics. Meat Sci 2020; 169:108206. [PMID: 32526619 DOI: 10.1016/j.meatsci.2020.108206] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/28/2020] [Accepted: 05/29/2020] [Indexed: 11/27/2022]
Abstract
The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P < .05) composition of muscle fiber type I than the others. Its quality traits except cooking loss were not affected by freeze-thawing (P > .05). However, top round having lower type I and higher type IIX compositions showed lower water-holding capacity and larger discoloration (P < .01) than other beef cuts after freeze-thawing. Increased tenderness after freeze-thawing was observed only for loin (P < .01) which had relatively larger size of type I fibers. In conclusion, individual muscle has different susceptibilities to freezing due to their different MFC. Considering different MFC by meat type when freezing meat will help to prevent excessive deterioration of meat quality.
Collapse
Affiliation(s)
- Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Eun-Young Jung
- Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Jin-Yeon Jeong
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
| |
Collapse
|
10
|
Price HE, Lerner AB, Rice EA, Lowell JE, Harsh BN, Barkley KE, Honegger LT, Richardson E, Woodworth JC, Tokach MD, Dritz SS, Goodband RD, DeRouchey JM, O’Quinn TG, Allerson MW, Fields B, King DA, Wheeler TL, Shackelford SD, Dilger AC, Boler DD. Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2019.06.0019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective was to characterize ham and loin quality of carcasses ranging from 78 to 145 kg (average ∼119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin pH, instrumental and visual color and iodine value of clear plate fat (all 3 layers) was measured on approximately 90% of the population. Quality measurements of the ham, 14 d aged loin and chop, and loin chop shear force (SSF) were evaluated on approximately 30% of the population. Myosin heavy chain fiber type determination was completed on 49 carcasses. Slopes of regression lines and coefficients of determination between HCW and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05. As HCW increased, loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. Estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0922, P < 0.0001) decreased as HCW increased, where HCW accounted for 24% (R2 = 0.24) of the variation in estimated lean and 7% (R2 = 0.07) of the variation in iodine value. However, HCW did not explain variation in ham quality traits (P > 0.15) and did not explain more than 1% (R2 ≤ 0.01) of the variation in 1 d loin color or pH. Loins from heavier carcasses were more tender (decreased SSF; b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Hot carcass weight did not alter (P > 0.22) muscle fiber type percentage or area. These results suggest that increasing HCW to an average of 119 kg did not compromise pork quality.
Collapse
Affiliation(s)
- Hannah E. Price
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Annie B. Lerner
- Kansas State University Department of Animal Sciences and Industry
| | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | - Jessica E. Lowell
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Bailey N. Harsh
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Kayla E. Barkley
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Lauren T. Honegger
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Elaine Richardson
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | | | - Mike D. Tokach
- Kansas State University Department of Animal Sciences and Industry
| | - Steve S. Dritz
- Kansas State University Department of Diagnostic Medicine/Pathobiology
| | | | | | | | | | | | - David A. King
- U.S. Department of Agriculture Agricultural Research Service, U.S. Meat Animal Research Center
| | - Tommy L. Wheeler
- U.S. Department of Agriculture Agricultural Research Service, U.S. Meat Animal Research Center
| | - Steven D. Shackelford
- U.S. Department of Agriculture Agricultural Research Service, U.S. Meat Animal Research Center
| | - Anna C. Dilger
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| | - Dustin D. Boler
- University of Illinois at Urbana-Champaign Department of Animal Sciences
| |
Collapse
|
11
|
Greenwood PL, O’Rourke BA, Brunner J, Johns WH, Arthur PF, Cafe LM. Cellular development in muscle differs between Angus steers from low and high muscle score selection lines1. J Anim Sci 2019; 97:3199-3212. [DOI: 10.1093/jas/skz144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Accepted: 04/24/2019] [Indexed: 11/12/2022] Open
Abstract
AbstractThis study assessed cellular characteristics of longissimus lumborum (LL) and semitendinosus (ST) muscles in steers genetically selected for low (Low) or high (High) muscling using live muscle scoring, and High steers with 1 copy of the loss-of-function 821 del11 MSTN allele (HighHet). We hypothesized High and HighHet have altered muscle cellular characteristics and mechanisms influencing muscling compared with Low steers. Angus steers 25 mo old comprising 14 High, 19 Low, and 11 HighHet were backgrounded to 20 mo of age, grain finished for 150 d, and then slaughtered. Body and carcass weights did not differ due to muscling line (P = 0.46). Weight of LL was 16% greater (P = 0.004) and total protein in LL was 18% greater (P = 0.012) in HighHet than Low steers. ST weight in HighHet was 10% and 13% greater than in High and Low steers (P = 0.007), respectively, and of total ST protein 12% and 17% greater in HighHet than High or Low (P = 0.002). Cross-sectional area (CSA) of LL was greater in HighHet than in High and greater in High than in Low (85.0 vs. 77.0 vs. 70.4 cm2, P < 0.001). Apparent number of myofibers and myofibers per unit CSA did not differ between the muscling lines in LL (P = 0.14) or ST (P = 0.47). Myofiber CSA was greater in the ST of Low than of High and HighHet for type 1 (36% and 31% respectively, P = 0.005) and 2A (22% and 25%, P < 0.001). HighHet steers had greater area of glycolytic (type 2X) relative to more oxidative myofiber types within LL (P = 0.02; 11% and 43% more than High and Low, respectively) and ST (P < 0.001; 27% and 75%). Concentration of RNA in LL was 13% and 10% greater (P = 0.005) in High than in Low and HighHet, respectively, and total amount of RNA in LL was 22% greater in High and 20% greater in HighHet than in Low (P < 0.001). The LL of High steers had less protein to RNA (P = 0.03; 57.4 vs. 65.6) and more RNA to DNA (P = 0.007; 9.03 vs. 7.83) than Low. HighHet steers had 11% more DNA in ST than High (P = 0.04) and 19% more RNA in ST than Low (P = 0.012). The shift towards glycolytic myofibers was consistent with loadings in a principal component that explained 39% of the variation in LL and 38% in ST. Overall, these findings show that selection for increased muscling using live cattle muscle scoring, and 1 copy of the 821 del11 MSTN allele, results in more glycolytic muscle. They also suggest that increased muscling of the High compared with Low steers may be associated with increased translational capacity in the LL.
Collapse
Affiliation(s)
- Paul L Greenwood
- New South Wales Department of Primary Industries, Armidale Livestock Industries Centre, University of New England, Armidale, NSW, Australia
| | - Brendon A O’Rourke
- New South Wales Department of Primary Industries, Elizabeth Macarthur Agricultural Institute, Menangle, NSW, Australia
| | - Joe Brunner
- New South Wales Department of Primary Industries, Armidale Livestock Industries Centre, University of New England, Armidale, NSW, Australia
| | - William H Johns
- New South Wales Department of Primary Industries, Armidale Livestock Industries Centre, University of New England, Armidale, NSW, Australia
| | - Paul F Arthur
- New South Wales Department of Primary Industries, Elizabeth Macarthur Agricultural Institute, Menangle, NSW, Australia
| | - Linda M Cafe
- New South Wales Department of Primary Industries, Armidale Livestock Industries Centre, University of New England, Armidale, NSW, Australia
| |
Collapse
|