ArticleAsian-Australasian journal of animal sciences2016
Comparison of Muscle Fiber and Meat Quality Characteristics in Different Japanese Quail Lines.
Article in Asian-Australasian journal of animal sciences, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Lipidomic Insight into Eggs and Meat of Quail (Molecules (Basel, Switzerland) · 2026Article
- Effects of thyroid hormone on monochromatic light combinations mediate skeletal muscle fiber pattern in broilers.Poultry science · 2024Article
- Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics inFood science of animal resources · 2019Article
- Study on the transcriptional regulatory mechanism of the MyoD1 gene in Guanling bovine.RSC advances · 2018Article
- Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics.Korean journal for food science of animal resources · 2017Article
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Authors and funding
3 authors.
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Abstract
The aim of this study was to compare the growth performance, fiber characteristics of the pectoralis major muscle, and meat quality characteristics in the heavy weight (HW) and random bred control (RBC) quail lines and genders. The HW male exhibited more than two times greater body (245.7 vs 96.1 g, p<0.05) and pectoralis major muscle (PMW; 37.1 vs 11.1 g, p<0.05) weights compared to the RBC female. This growth performance in the HW line was associated with a greater muscle fiber area (1,502 vs 663.0 μm(2), p<0.001) compared to the RBC line. Greater muscle mass of the HW male was accompanied by a higher percentage of type IIB fiber compared to the HW female (64.0% vs 51.0%, p<0.05). However, muscle fiber hyperplasia (increase in fiber number) has had a somewhat limited effect on PMW between the two lines. On the other hand, the HW line harboring a higher proportion of type IIB fiber showed rapid pH decline at the early postmortem period (6.23 vs 6.41, p<0.05) and lighter meat surface (53.5 vs 47.3, p<0.05) compared to the RBC line harboring a lower proportion of type IIB fiber. There were no significant differences observed in the measurement of water-holding capacity including drip loss (2.74% vs 3.07%, p>0.05) and cooking loss (21.9% vs 20.4%, p>0.05) between the HW and RBC lines. Therefore, the HW quail line developed by selection from the RBC quail, was slightly different in the meat quality characteristics compared to the RBC line, and a marked difference was found in growth performance between the two quail lines.
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