Effect of muscle-fiber type on glycogenin-1 gene expression and its relationship with the glycolytic potential and pH of pork

Zhang, S.-H.; Zhu, Li; Wu, Zhenzheng; Zhang, Y.; Tang, Guoqing; Jiang, Yun; Li, M.-Z.; Bai, Lin; Li, X.-W.

doi:10.4238/2013.september.4.4

Cited by 14 publications

(11 citation statements)

References 23 publications

(35 reference statements)

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“…These results were consistent with those of previous studies (Larzul et al, 1997;Zhang et al, 2013). In the grow-ing period, the percentage of oxidative red fibers (I and IIa) was decreased and the percentage of glycolytic white fibers (IIx+IIb) was increased.…”

Section: Discussionsupporting

confidence: 93%

Effect of skeletal muscle fibers on porcine meat quality at different stages of growth

Wu¹,

Zuo²,

Yu³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. In this study, we examined changes in meat quality and content of muscle types during porcine growth. The influence of the longissimus dorsi muscle fiber composition on meat quality and the correlation between 2 fiber-typing methods (histochemistry and realtime quantitative polymerase chain reaction) were examined. Type IIx and type IIb fibers accounted for most of the total number of fibers; the proportion of these fibers increased during porcine growth (75.42, 80.09, and 79.88%, respectively, at 3 different stages of growth). There was a strong positive correlation between the 2 fiber-typing methods; the correlation coefficients of type I, IIa, and IIx+IIb fiber contents were 0.65, 0.88, and 0.92, respectively. The a* value of meat color was significantly lower at 98 days and negatively correlated with white fiber (2015) content (r = -0.69, P < 0.01). Water-holding capacity decreased during porcine growth. The drip loss parameter was positively correlated with type IIx+IIb fiber content (r = 0.55, P < 0.05). Decreased pH was strongly positively correlated with type IIx+IIb fiber content (r = 0.61, P < 0.01) and negatively correlated with type IIa fiber content (r = -0.44, P < 0.05). Therefore, we found that the composition of muscle fibers influenced the establishment of meat quality and its alteration during the early postmortem period.

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Section: Discussionsupporting

confidence: 93%

Effect of skeletal muscle fibers on porcine meat quality at different stages of growth

Wu¹,

Zuo²,

Yu³

et al. 2015

Genet. Mol. Res.

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“…Glycogen synthase 1, a catalyst of the incorporation of UDP‐glucose into glycogen, is encoded by the GYSI gene, Furthermore, the PRKAG3 gene, expressed mainly in glycolytic muscles in pigs, encodes a muscle‐specific isoform of the AMPK γ3 subunit . GYG1 and PKM2 are also important genes controlling glycolysis …”

Section: Introductionmentioning

confidence: 99%

Correlation between three glycometabolic‐related hormones and muscle glycolysis, as well as meat quality, in three pig breeds

et al. 2016

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“…Additionally, the contribution of oxidative muscle fibres to meat quality is traditionally considered that they mainly transform from slow‐oxidative fibres (red muscle, MyHC I), rather than fast‐oxidative fibres (white muscle, MyHC IIa) (Karlsson, Klont, & Fernandez, ; Warriss, Kestin, Brown, & Nute, ). And it was verified that glycogen metabolites (lactate and GP) were significantly negatively correlated with ultimate pH, and the glycogen metabolism, pH decline and ultimate pH post‐mortem may be affected by muscle fibre composition (Zhang et al, ).…”

Section: Discussionmentioning

confidence: 96%

Dietary thymol supplementation promotes skeletal muscle fibre type switch in longissimus dorsi of finishing pigs

Luo

Zhao

et al. 2020

Animal Physiology Nutrition

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As one of the key points related to meat quality, skeletal muscle fibre type is determined by energy metabolism and genetic factors, but its transformation could be also greatly influenced by many factors. Thymol, the primary effective ingredients of thyme, is well known for its anti‐oxidation and anti‐inflammatory, while little is known about its effect on skeletal muscle oxidative metabolism and fibre type switch. Therefore, in order to investigate its effects and possibility to be applied in livestock production, 36 150‐day‐old fattening Pigs were fed with different diet for six‐week experiment. As a result, the drip loss ratio of longissimus dorsi (LD) was significantly reduced (p < .05). Oxidative metabolism‐related enzyme activity, the mRNA levels and protein expression of COX5B and PGC1α, mRNA level of myosin heavy chain I (MyHC I) and protein level of MyHC IIa were significantly upregulated (p < .05). While compared with control group, the protein expression of MyHC IIb was significantly decreased (p < .05). The result revealed that thymol could promote the oxidative metabolism in the muscle of pigs and improve the meat quality to a certain extent.

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Effect of muscle-fiber type on glycogenin-1 gene expression and its relationship with the glycolytic potential and pH of pork

Cited by 14 publications

References 23 publications

Effect of skeletal muscle fibers on porcine meat quality at different stages of growth

Effect of skeletal muscle fibers on porcine meat quality at different stages of growth

Correlation between three glycometabolic‐related hormones and muscle glycolysis, as well as meat quality, in three pig breeds

Dietary thymol supplementation promotes skeletal muscle fibre type switch in longissimus dorsi of finishing pigs

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