ArticleAnimal bioscience2021
The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle.
Article in Animal bioscience, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 17 citations in OpenAlex.
- Resveratrol alleviated muscle fiber type transformation in oxidative stressed bovine myotubes through Akt/FoxO signaling pathway.Animal bioscience · 2026Article
- Effects of Different Fattening Periods on Slaughtering Performance, Meat Quality, and Muscle Histochemical Characteristics of Yanbian Cattle.Animals : an open access journal from MDPI · 2026Article
- Identification of genomic diversity and selection signatures in Luxi cattle using whole-genome sequencing data.Animal bioscience · 2024Article
- - Invited Review - Factors affecting beef quality and nutrigenomics of intramuscular adipose tissue deposition.Animal bioscience · 2023Article
- DNA methylation may affect beef tenderness through signal transduction in Bos indicus.Epigenetics & chromatin · 2022Article
- Lactobacillus improves meat quality in Sunit sheep by affecting mitochondrial biogenesis through the AMPK pathway.Frontiers in nutrition · 2022Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
objectiveThe objectives of this study were to explore the expression patterns of myosin heavy chain (MyHC) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality of M. longissimus lumborum (LL), M. psoas major (PM), and M. semimembranosus (SM) from Chinese Luxi and Qinchuan cattle.
methodsThree major muscles including LL, PM, and SM from Chinese Luxi cattle and Chinese Qinchuan cattle were used in this study. The myofiber characteristics were measured by histochemical analysis. The MyHC isoforms expression was evaluated by real-time quantitative polymerase chain reaction. Quality traits including pH value, meat color, cooking loss, Warner-Bratzler shear force (WBSF) and sarcomere length were determined at day 5 postmortem.
resultsPM muscle had higher pH value, a* value, sarcomere length and lower WBSF value compared to LL and SM muscles (p<0.05). Numbers of type I myofiber and the relative expression of MyHC I mRNA in PM muscle were higher than those of LL and SM muscles (p<0.05). Myofiber diameter of PM muscle was lower than that of LL and SM muscles, regardless of myofiber types (p<0.05).
conclusionAccording to the stepwise linear regression analyses, tenderness was influenced by myofiber characteristics in all three examined muscles. Tenderness of beef muscles from Qinchuan and Luxi cattle could be improved by increasing numbers of type I myofiber.
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