Muscle fibre composition and meat quality in pigs with different nutrition level

2nd Nommensen International Conference on Technology and Engineering

Lebedová, Nicole^1 ; Okrouhlá, Monika^1 ; Zadinová, Kateina^1 ; tek, Jaroslav^1 ; Stupka, Roman^1

Department of Animal Husbandry, Faculty of Agrobiology-Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, Prague

165 00, Czech Republic^1

关键词: Electrical conductivity;    Feeding group;    Fibre cross-section;    Longissimus;    Meat quality;    Muscle fibres;    Nutrition levels;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/420/1/012078/pdf
DOI  :  10.1088/1757-899X/420/1/012078

来源: IOP

【 摘 要 】

A total of 60 crossbred pigs were divided to 3 feeding groups - ad libitum (AL), restriction (R1) and strong restriction (R2) and the effect of feed restriction on muscle fibre characteristics of musculus longissimus lumborum (MLL) and meat quality traits were evaluated. Muscle fibres were stained and classified as fibre types I, IIA and IIB. For each muscle fibre type, the fibre density, fibre cross-section area (CSA) and fibre proportion were determined. Fibres IIB were divided to small-, medium- and large-sized fibres. From qualitative meat parameters, meat colour, tenderness, water-holding capacity, pH, and electrical conductivity were measured. AL group had significantly lower area percentage of IIB fibres and lower CSA of IIB fibres than restricted groups. R2 group had significantly higher content of large-sized IIB fibres and lower content of medium-sized IIB fibres than AL group. Ad libitum fed group had the highest back fat thickness and the lowest lean meat content and tended to have better meat quality traits compared to other groups. The results of this study showed that strong feed restriction had a negative effect on muscle fibre composition, especially amount of large-sized fibres IIB, which are associated with poor meat quality.