Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types
| Autor: | E. Tůmová, D. Chodová, L. Uhlířová, J. Vlčková, Z. Volek, V. Skřivanová |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Czech Journal of Animal Science, Vol 61, Iss 5, Pp 217-222 (2016) |
| Druh dokumentu: | article |
| ISSN: | 1212-1819 1805-9309 |
| DOI: | 10.17221/59/2015-CJAS |
| Popis: | The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat histochemical measurements and eating quality. The following nutria colour types were used in the experiment: Standard (ST), Moravian Silver (MS), and Prestice Multicolour (PM). The nutria colour type significantly (P < 0.001) affected the number of type IIB fibres with the lowest number in ST (108 per mm2). The proportion of type I fibres varied between 10.6 and 14.2%; type IIA fibres varied between 6.1 and 7.8%; and type IIB fibres varied between 78.2 and 83.4% and it was not affected by colour type. The cross-sectional area (CSA) was 2.565-2.841 µm2 in type I, 2.867-3.010 µm2 in type IIA, and 4.698-5.517 µm2 in type IIB fibres. The CSA of type IIB fibres (P < 0.001) was the largest in ST. The sensory trait of tenderness (P < 0.05) was the lowest in MS. Correlations between the proportion of fibres and sensory traits were not observed. The CSA of type I fibres correlated with flavour (0.19) and the CSA of type IIB fibres with tenderness (0.10). |
| Databáze: | Directory of Open Access Journals |
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