Evaluation of the meat quality and muscle fiber traits of buffaloes

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dc.contributor.authorFrancisco, Caroline de Lima [UNESP]
dc.contributor.authorJorge, André Mendes [UNESP]
dc.contributor.authorSilva, Maeli Dal Pai [UNESP]
dc.contributor.authorCarani, Fernanda Regina [UNESP]
dc.contributor.authorCabeço, Ludimila Canuto [UNESP]
dc.contributor.authorSouza, Rodrigo Wagner Alves de [UNESP]
dc.contributor.authorPuoli Filho, José Nicolau Prospero [UNESP]
dc.contributor.authorPinheiro, Rafael Silvio Bonilha [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2016-07-07T12:37:02Z
dc.date.available2016-07-07T12:37:02Z
dc.date.issued2010
dc.description.abstractThe aim of this study was to evaluate Myosin Heavy Chain Isoforms (MyHC) of the muscle fiber types and relationship with different parameters of quality in Longissimus dorsi muscle (LD) of 28 not-castrated Mediterranean buffaloes slaughtered in different weights (450, 480, 510 and 540 kg). Samples of the LD were collected between 12-13tn ribs and submitted to the techniques of electrophoresis (SDS-PAGE), alkaline m-ATPase and evaluations to the qualitative characteristics, color (Co), marbling (Mrb) and shear force (SF). Relative percentage of isoforms (%MyHC IIa, %MyHC IIx/d, %MyHC I) as well as muscle fiber frequency (Ffast, Fslow), area (Afast, Aslow) and diameter (Dfast, Dslow) were measured. It was possible to observe alterations in the water buffalo meat quality according to the changes that occurred in muscle fiber types influenced by the increase of the slaughter weight. Correlation was evidenced (P < 0.05) between the slaughter weight and the parameters %MyHC IIa (r = -0.51), %MyHC IIx/d (r = 0.38), Ffast (r = -0.63), Fslow (r = 0.63), Afast (r = 0.79), Aslow (r = 0.87), Dslow (r = 0.38), Mrb (r = 0.34) and SF (r = 0.70). The variable Mrb and SF were correlated positively (P < 0.05) with the Aslow (r = 0.42; r = 0.68, respectively). Meat color was influenced by the slow fiber diameter (r = 0.39; P < 0.05). The meat tenderness found in this experiment is related to the area of muscle fiber types.en
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Produção Animal, Faculdade de Medicina Veterinária e Zootecnia de Botucatu
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Morfologia, Instituto de Biociências de Botucatu
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Biologia e Zootecnia, Faculdade de Engenharia de Ilha Solteira
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent203-207
dc.identifierhttp://www.vet.unne.edu.ar/default/publicaciones
dc.identifier.citationRevista Veterinaria, v. 21, suplemento 1, p. 203-207, 2010.
dc.identifier.issn1668-4834
dc.identifier.lattes5059482037227741
dc.identifier.lattes8878595413452908
dc.identifier.lattes9730254995780615
dc.identifier.orcid0000-0003-1713-8375
dc.identifier.urihttp://hdl.handle.net/11449/141139
dc.language.isoeng
dc.relation.ispartofRevista Veterinaria
dc.relation.ispartofsjr0,105
dc.rights.accessRightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectLongissimusen
dc.subjectMeaten
dc.subjectTendernessen
dc.subjectBuffaloesen
dc.titleEvaluation of the meat quality and muscle fiber traits of buffaloesen
dc.typeArtigo
unesp.author.lattes5059482037227741
unesp.author.lattes8878595413452908[2]
unesp.author.lattes9730254995780615[8]
unesp.author.orcid0000-0002-9079-198X[2]
unesp.author.orcid0000-0003-1713-8375[8]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina Veterinária e Zootecnia, Botucatupt
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Botucatupt
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Engenharia, Ilha Solteirapt
unesp.departmentProdução Animalpt
unesp.departmentMorfologiapt
unesp.departmentBiologia e Zootecnia - FEISpt

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Coleções

Artigos - Produção Animal - FMVZ
Artigos - Morfologia - IBB
Ilha Solteira - FEIS - Faculdade de Engenharia