Uticaj fizičke aktivnosti na histološke karakteristike mišića domaćih životinja | The influence of physical activity on histological properties of muscles in domestic animals
2021
Božičković, Ivana | Davidović, Vesna | Savić, Radomir | Živković, Vladimir | Stepić, Stefan | Đermanović, Vladan
Meat is a product formed from skeletal muscles of animals throughdifferent biochemical processes following rigor mortis. Therefore, characteristics ofmuscle tissue, its structure, number, diameter and percentage of different musclefiber types would greatly determine the quantity and the quality of meat. Having inmind that selection and nutrition led to nearly a maximum in meat production, andconsumers are having higher and higher demands for „organic“ products, productsfrom more natural production, their concern for animal welfare is rising, theimplementation of physical activity in animal rearing could be of more importance inthe future. Physical activity could imply outdoor systems, or semi-confinementsystems with enriched environment. Also, the impact of this factor could be of higherimportance in pigs and chicken, where intensive selection towards lean meat contentincreased the number of glycolytic fibers in muscles, leading to more pronouncedproblems with meat quality (PSE meat).
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