Cargando…

Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers

Chicken meat is an important source of high-quality animal protein. Its consumption continues to grow in both developed and developing countries. Muscle fiber characteristics are key determinants of meat quality and quantity. Skeletal muscle is a highly plastic tissue that is affected by breed diffe...

Descripción completa

Detalles Bibliográficos
Autores principales: Weng, Kaiqi, Huo, Weiran, Li, Yi, Zhang, Yu, Zhang, Yang, Chen, Guohong, Xu, Qi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8591497/
https://www.ncbi.nlm.nih.gov/pubmed/34788716
http://dx.doi.org/10.1016/j.psj.2021.101537
_version_ 1784599248808968192
author Weng, Kaiqi
Huo, Weiran
Li, Yi
Zhang, Yu
Zhang, Yang
Chen, Guohong
Xu, Qi
author_facet Weng, Kaiqi
Huo, Weiran
Li, Yi
Zhang, Yu
Zhang, Yang
Chen, Guohong
Xu, Qi
author_sort Weng, Kaiqi
collection PubMed
description Chicken meat is an important source of high-quality animal protein. Its consumption continues to grow in both developed and developing countries. Muscle fiber characteristics are key determinants of meat quality and quantity. Skeletal muscle is a highly plastic tissue that is affected by breed differences and muscular tissues. However, studies regarding the effects of different breeds and muscular tissues on the fibers and meat quality traits in broilers are lacking. In this study, Ross 308 chickens (fast-growing [FG] broilers) and Xueshan chickens (slow-growing [SG] broilers) were selected, and their fiber and meat quality traits were characterized. The results showed that the breast muscle primarily comprised glycolytic fibers, whereas the leg muscle comprised glycolytic and a few oxidative fibers, regardless of the breed. The highest percentage of oxidative fibers (26.51%) appeared in the soleus muscle (SOL) of SG broilers. In addition, higher shear force, lower pressing loss, and thicker muscle fibers with less extracellular space were observed for SG meat than for FG meat. When comparing the different muscular tissues, a higher oxidative fiber percentage, ultimate pH, redness, and intramuscular fat (IMF) content were detected in the leg muscle than in the breast muscle in the 2 breeds. In summary, these data indicated that SG broilers had thicker muscle fibers than the FG broilers and that the leg muscle had more oxidative fibers than the breast muscle. Thicker fibers may contribute to increased firmness and more oxidative fibers lead to higher redness value and IMF content.
format Online
Article
Text
id pubmed-8591497
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-85914972021-11-22 Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers Weng, Kaiqi Huo, Weiran Li, Yi Zhang, Yu Zhang, Yang Chen, Guohong Xu, Qi Poult Sci PROCESSING AND PRODUCT Chicken meat is an important source of high-quality animal protein. Its consumption continues to grow in both developed and developing countries. Muscle fiber characteristics are key determinants of meat quality and quantity. Skeletal muscle is a highly plastic tissue that is affected by breed differences and muscular tissues. However, studies regarding the effects of different breeds and muscular tissues on the fibers and meat quality traits in broilers are lacking. In this study, Ross 308 chickens (fast-growing [FG] broilers) and Xueshan chickens (slow-growing [SG] broilers) were selected, and their fiber and meat quality traits were characterized. The results showed that the breast muscle primarily comprised glycolytic fibers, whereas the leg muscle comprised glycolytic and a few oxidative fibers, regardless of the breed. The highest percentage of oxidative fibers (26.51%) appeared in the soleus muscle (SOL) of SG broilers. In addition, higher shear force, lower pressing loss, and thicker muscle fibers with less extracellular space were observed for SG meat than for FG meat. When comparing the different muscular tissues, a higher oxidative fiber percentage, ultimate pH, redness, and intramuscular fat (IMF) content were detected in the leg muscle than in the breast muscle in the 2 breeds. In summary, these data indicated that SG broilers had thicker muscle fibers than the FG broilers and that the leg muscle had more oxidative fibers than the breast muscle. Thicker fibers may contribute to increased firmness and more oxidative fibers lead to higher redness value and IMF content. Elsevier 2021-10-13 /pmc/articles/PMC8591497/ /pubmed/34788716 http://dx.doi.org/10.1016/j.psj.2021.101537 Text en © 2021 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle PROCESSING AND PRODUCT
Weng, Kaiqi
Huo, Weiran
Li, Yi
Zhang, Yu
Zhang, Yang
Chen, Guohong
Xu, Qi
Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_full Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_fullStr Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_full_unstemmed Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_short Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
title_sort fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers
topic PROCESSING AND PRODUCT
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8591497/
https://www.ncbi.nlm.nih.gov/pubmed/34788716
http://dx.doi.org/10.1016/j.psj.2021.101537
work_keys_str_mv AT wengkaiqi fibercharacteristicsandmeatqualityofdifferentmusculartissuesfromslowandfastgrowingbroilers
AT huoweiran fibercharacteristicsandmeatqualityofdifferentmusculartissuesfromslowandfastgrowingbroilers
AT liyi fibercharacteristicsandmeatqualityofdifferentmusculartissuesfromslowandfastgrowingbroilers
AT zhangyu fibercharacteristicsandmeatqualityofdifferentmusculartissuesfromslowandfastgrowingbroilers
AT zhangyang fibercharacteristicsandmeatqualityofdifferentmusculartissuesfromslowandfastgrowingbroilers
AT chenguohong fibercharacteristicsandmeatqualityofdifferentmusculartissuesfromslowandfastgrowingbroilers
AT xuqi fibercharacteristicsandmeatqualityofdifferentmusculartissuesfromslowandfastgrowingbroilers