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A second look into fibre typing – Relation to meat quality

Lefaucheur, L.

Meat science, 2010-02, Vol.84 (2), p.257-270 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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Título:
A second look into fibre typing – Relation to meat quality
Autor: Lefaucheur, L.
Assuntos: adenosine monophosphate ; animal performance ; Animals ; Animals, Domestic - anatomy & histology ; Animals, Domestic - genetics ; Animals, Domestic - growth & development ; Animals, Domestic - physiology ; Animals, Genetically Modified ; biochemical pathways ; Biological and medical sciences ; Calcium - metabolism ; Energy metabolism ; food animals ; Food industries ; Food Technology ; Fundamental and applied biological sciences. Psychology ; genetic markers ; genetically modified organisms ; Growth ; Humans ; Meat - standards ; Meat and meat product industries ; meat production ; Meat quality ; Mitochondria, Muscle - metabolism ; muscle development ; muscle fibers ; Muscle Fibers, Skeletal - classification ; Muscle Fibers, Skeletal - cytology ; Muscle fibres ; Myosin heavy chain ; myosin heavy chains ; protein kinases ; Species Specificity ; transgenic animals
É parte de: Meat science, 2010-02, Vol.84 (2), p.257-270
Notas: http://dx.doi.org/10.1016/j.meatsci.2009.05.004
ObjectType-Article-2
SourceType-Scholarly Journals-1
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ObjectType-Review-1
Descrição: Despite intensive research, a large variation in meat quality is still observed in most meat producing species. It is widely accepted that myofibre type composition is an important source of variation in meat quality. However, the identification of specific and universal relationships between myofibre characteristics, growth performance and meat quality traits remains a challenge. After the presentation of recent knowledge underlying fibre typing, this review describes the involvements of Ca 2+-dependent mechanisms, and the energy state of the myofibres in the control of contractile and metabolic properties, with a special attention to the AMP-activated protein kinase pathway and mitochondrial compartment. In order to identify muscle components which could mask specific relationships between fibre type composition and meat quality, an analysis of the interactions between myofibres and other muscle cellular components is presented. After a brief description of myogenesis, the significance of the total number of fibres, myofibre cross-sectional area and fibre type composition for growth performance and meat quality is presented. Then, some genetic and environmental factors are proposed as possible tools to control meat quality trough the modulation of fibre type characteristics. Finally, a conclusion makes the point on bottlenecks still preventing the identification of specific relationships between fibre characteristics, growth performance and meat quality, and suggests future perspectives such as direct selection on fibre traits and study of correlated responses, the development of in vitro approaches using cell cultures, manipulation of myogenesis during the fetal period, and the production and use of genetically modified animals.
Editor: Kidlington: Elsevier Ltd
Idioma: Inglês

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A second look into fibre typing – Relation to meat quality

Lefaucheur, L.

Kidlington: Elsevier Ltd

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