Age-related changes and location of type I, III, IV, V and VI collagens during development of four foetal skeletal muscles of double-muscled and normal bovine animals

Listrat, Anne; Picard, Brigitte; Geay, Y.

doi:10.1054/tice.1998.0015

Cited by 71 publications

(72 citation statements)

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“…Collagen is, in fact, a family of proteins of at least 21 isoforms. Seven of them have been identified in the skeletal muscle [60], with types I, III and IV being the most abundant [68]. The respective proportions of these three collagen types depend on muscle, animal age, genetic background and also location in the Ruminant nutrition and meat quality been distinguished: the anaerobic glycolytic and the aerobic oxidative ones.…”

Section: Characteristics Of Musclementioning

confidence: 99%

“…Indeed, the perimysium contains types I and III mainly, whereas the endomysium contains types I, III and IV [60]. The common characteristics of all collagens is the presence of one or several helicoidal domains due to the α-helix organisation of these peptide chains.…”

Section: Muscle To Meat Conversionmentioning

confidence: 99%

“…This can be explained partly by an increase in soluble collagen content [68]. This improvement could also be due to an increase in type III collagen content [60]. This collagen could play a role in tenderness by reducing the thickness of Type I collagen fibres.…”

Section: Compensatory Growthmentioning

confidence: 99%

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Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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Section: Characteristics Of Musclementioning

confidence: 99%

Section: Muscle To Meat Conversionmentioning

confidence: 99%

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Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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“…than during post-natal life, the differences between muscle types are the same as those observed in adult muscles. To summarise, at the end of foetal life, skeletal muscle has already acquired its postnatal structure in terms of connective tissue structure (Listrat et al, 2000).…”

Section: Endocrine and Metabolic Regulation Of Muscle Physiology Befomentioning

confidence: 99%

Endocrine and metabolic regulation of muscle growth and body composition in cattle

Hocquette

2010

Animal

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Muscle metabolism (in interaction with other organs and tissues, including adipose tissue) plays an important role in the control of growth and body composition. Muscle ontogenesis has been described in different genotypes of cattle for myofibres, connective tissue and intramuscular depots. The ontogenesis or the action of putatively important factors controlling muscle development (IGF-II expression, IGF receptors, growth hormone (GH) receptor, myostatin, basic fibroblast growth factor, transforming growth factor-b1, insulin and thyroid hormones) has also been studied on bovine foetal muscle samples and satellite cells. The glucose/ insulin axis has been specifically studied in both the bovine adipose tissue and heart. Clearly, cattle, like sheep, are mature species at birth based on their muscle characteristics compared to other mammalian or farm animal species. The different myoblast generations have been well characterised in cattle, including the second generation which is liable to be affected by foetal undernutrition at least in sheep. Interesting genotypes, for example, double-muscled genotype, have been characterised by an altered metabolic and endocrine status associated with a reduced fat mass, specific muscle traits and different foetal characteristics. Finally, the recent development of genomics in cattle has allowed the identification of novel genes controlling muscle development during foetal and postnatal life. Generally, a high muscle growth potential is associated with a reduced fat mass and a switch of muscle fibres towards the glycolytic type. The possibility and the practical consequences of manipulating muscle growth and, hence, body composition by nutritional and hormonal factors are discussed for bovines based on our current biological knowledge.

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“…They are present in perimysium of skeletal muscle, where they are co-localized (Listrat et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Collagens XII and XIV: Two collagen types both associated with bovine muscle and intramuscular lipid metabolism

et al. 2016

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This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. and CS activities) regardless of breed and muscle, whereas type XIV collagen is associated with the same parameters plus enzymes of glycolytic metabolism that discriminate breeds.

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Age-related changes and location of type I, III, IV, V and VI collagens during development of four foetal skeletal muscles of double-muscled and normal bovine animals

Cited by 71 publications

References 0 publications

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Endocrine and metabolic regulation of muscle growth and body composition in cattle

Collagens XII and XIV: Two collagen types both associated with bovine muscle and intramuscular lipid metabolism

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