Comparison of Sarcomere Length Two Types of Meat From Animal Family Suidae – Analysis of Measurements Carried Out by Microscopic Technique

Guzek, Dominika; Glabski, Krzysztof; Głąbska, Dominika; Plewa, Paweł; Plewa, Rafał; Wierzbicka, Agnieszka

doi:10.5604/.1024710

Cited by 5 publications

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“…In the present study, significant quadratic correlations had been found between the length of sarcomere and the level of dietary FPH as well as between the length of I‐band and the level of dietary FPH, which indicated that an appropriate level of FPH may increase the length of sarcomere by increasing the length of I‐band. In addition, some researches showed that the change of muscle microstructure (FD) and ultrastructure (sarcomere length) could impact fish muscle's textural parameters (Guzek et al., 2012; Johnston et al., 2000). However, all textural parameters of muscle determined with a texturometer in our study had no significant differences among treatments and no significant linear or quadratic correlation between textural parameters and dietary FPH level.…”

Section: Discussionmentioning

confidence: 99%

Fish protein hydrolysate in diets of turbot affects muscle fibre morphometry, and the expression of muscle growth‐related genes

Wei

et al. 2020

Aquacult. Nutr.

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The study was conducted to investigate the effects of fish protein hydrolysate (FPH) in diets for turbot on growth performance, muscle fibre morphometry, and the expression of muscle growth‐related genes. A control diet (FPH0) contained 0 g/kg FPH, and four experimental diets were formulated replacing fishmeal with FPH at levels of 45 (FPH4.5), 120 (FPH12), 180 (FPH18) and 300 (FPH30) g/kg. Fish fed the FPH12 and FPH18 diets had higher specific growth rate (SGR) than fish fed the FPH0 diet (p < .05), and a quadratic regression was found between SGR and dietary FPH level (p = .001, R2 = .677). Cross‐section area (CSA) and the length of sarcomere in the FPH12 group increased compared with the control group (p < .05), and a quadratic regression was observed between CSA and dietary FPH level (p = .006, R2 = .574) and between sarcomere length and dietary FPH level (p = .018, R2 = .788). An appropriate level of FPH down‐regulated myostatin 2 gene expression and up‐regulated proliferating cell nuclear antigen gene expression, while the expression of myogenic regulatory factors was not affected by dietary treatments (p > .05). To conclude, an appropriate level of FPH may improve muscle growth by regulating the expression of muscle growth‐related genes, and muscle microstructure and ultrastructure.

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Section: Discussionmentioning

confidence: 99%

Fish protein hydrolysate in diets of turbot affects muscle fibre morphometry, and the expression of muscle growth‐related genes

Wei

et al. 2020

Aquacult. Nutr.

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“…Sarcomere length was measured according to the method of Cross et al (1981) with some modifications (quantity of myofibrils and sarcomeres measured was modified to allow obtaining representative results), as published previously ( Guzek et al, 2012 ). For each cut, representative 5 g meat samples were collected and microscopic preparations were obtained from a sucrose solution - samples were homogenized in 30 ml of cold 0.25 M sucrose at low speed (mechanical homogeniser PRO 200, PRO Scientific Inc., Connecticut, USA – 5,000 rpm, 60 seconds).…”

Section: Methodsmentioning

confidence: 99%

Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

Guzek

Głąska

Pogorzelski

et al. 2013

Asian Australas. J. Anim. Sci

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The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - 432±31 kg, “U” conformation class, “2”–“3” fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and b* component of colour (0.045) was found. For “U” conformation class, in subclasses, as well as for fat classes “2”–“3”, there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.

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“…Sarcomere length was measured according to the method of Cross et al (1981) with minor modifi cations (Guzek et al 2012a(Guzek et al , 2015. In the case of each cut, representative 5 g meat samples were collected and homogenized in 30 ml of cold 0.25 M sucrose solution at low speed (mechanical homogenizer PRO 200, PRO Scientific Inc., Connecticut, USA -5000 rpm, 60 seconds).…”

Section: Sarcomere Length Measurementmentioning

confidence: 99%

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

Guzek

Głąbska

Glabski

et al. 2016

An. Acad. Bras. Ciênc.

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Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specifi c infl uence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that infl uence of basic chemical composition on color of meat is breed-related.

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Comparison of Sarcomere Length Two Types of Meat From Animal Family Suidae – Analysis of Measurements Carried Out by Microscopic Technique

Cited by 5 publications

References 0 publications

Fish protein hydrolysate in diets of turbot affects muscle fibre morphometry, and the expression of muscle growth‐related genes

Fish protein hydrolysate in diets of turbot affects muscle fibre morphometry, and the expression of muscle growth‐related genes

Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

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