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Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality

Title
Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality
Authors
Lee, Sang HoonKim, Jun-MoRyu, Youn ChulKo, Kwang Suk
Ewha Authors
고광석
SCOPUS Author ID
고광석scopus
Issue Date
2016
Journal Title
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
ISSN
1225-8563JCR Link
Citation
vol. 36, no. 5, pp. 583 - 593
Keywords
muscle fiber morphologytotal number of muscle fibercross sectional area of muscle fibergrowth performancepork quality
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Indexed
SCIE; SCOPUS; KCI WOS
Abstract
The aim of this study was to investigate the effects of morphological characteristics of porcine muscle fibers on growth performance, muscle fiber characteristics, and pork quality taken from the longissimus dorsi muscle. A total of 239 crossbred pigs (164 castrated males and 75 females) were used in this study. Experimental pigs were categorized by the total number of muscle fiber (TNF: High and Low) and cross sectional area of muscle fiber (CSAF: Large, Middle, and Small). Their combinations were classified into six groups (High Large, HI; High-Middle, HM; High-Small, HS; Low-Large, LL; Low-Middle, LM; Low-Small, LS). The TNF and CSAF were significantly (p<0.05) correlated with growth rate and carcass productivity, while the only of the type I number had no meaningful relationships excluding the correlation with loin area (p<0.001). The proportion of type I area was positively correlated with pH(45min) while the proportion of type IIB area was negatively correlated with pH(45 min) and pH(24 h) (p<0.05). Drip loss and protein denaturation had strong relationships with the proportion of type BB number or area. The HL group exhibited the greatest growth performance. In addition, the HL group had significantly greater values in protein solubility than the other groups. In conclusion, this study suggest that high TNF combined to large CSAF improve the ultimate lean meat productivity and assure normal meat quality simultaneously with increased both proportion of number and area of type I, type HA muscle fibers and lowered proportion of number and area of type BB.
DOI
10.5851/kosfa.2016.36.5.583
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신산업융합대학 > 식품영양학과 > Journal papers
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