The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds
2001
Gil, M. | Serra, X. | Gispert, M. | Oliver, M.A. | Sanudo, C. | Panea, B. | Olleta, J.L. | Campo, M. | Olivan, M. | Osoro, K.
The effect of breed-production system on the myosin heavy chain 1 (MHC-I), the biochemical characteristics and the colour variables of longissimus thoracis (LT) from seven beef breeds was studied: Asturiana de la Montana (AM), Asturiana de los Valles (AV), Avilena-Negra Iberica (A-NI), Bruna dels Pirineus (BP), Morucha (MO), Pirenaica (PI) and Retinta (RE) (Age at slaughter between 368 and 541 days; carcass weight between 249 and 334 kg). Significant differences between breed-production systems were found for all traits evaluated. LT from the MO, a rustic type breed, was the most oxidative (MHC-I, 39.3%; isocitrate dehydrogenase activity, 52 nmol min-1 mg-1; pigment content, 188.4 microgram acid haematin g-1) and showed a low L* value (32.6) and high a* and C* values (24 and 27.2, respectively). In terms of meat colour (L* and a*) the canonical discriminant analysis separated the breeds into two groups, the AV, the PI and the A-NI (the lightest ones) from the AM and the MO breeds (the reddest and darkest) whereas the BP showed an intermediate position. The RE and the A-NI were distinguished from the others by their high intramuscular fat content. Meat colour was affected by the muscle biochemical traits in the breed-production systems studied.
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