ReviewFrontiers in veterinary science2023
Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry.
Review in Frontiers in veterinary science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 52 papers.
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Who cites it
52 citing papers in PubMed, 69 citations in OpenAlex.
- Breed-specific meat quality and flavor characteristics of Wannan and Chinese Simmental cattle revealed by whole transcriptome and metabolome analysis.Food chemistry. Molecular sciences · 2026Article
- Comparative characterization of meat quality and volatile compounds in raw meat from Magang geese (Food chemistry: X · 2026Article
- Nanopore long-read transcriptome sequencing reveals miR-22-3p-mediated transcriptomic remodeling and alternative splicing in chicken pectoral muscle.Poultry science · 2026Article
- Genome-wide association study of growth, carcass, and meat quality traits in Liangshan Yanying chickens.Poultry science · 2026Article
- Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics.Foods (Basel, Switzerland) · 2026Article
- Developmental Cellular Programming: stage-specific architecting muscle and adipose tissues for high-quality meat production.Journal of animal science and biotechnology · 2026Review
- The Importance of the Gut-Muscle Axis: From Mechanistic Insights in Cell Culture and Rodent Models to Descriptive and Associative Evidence in Livestock.Animals : an open access journal from MDPI · 2026Review
- Integrating single-nucleus RNA sequencing and gene perturbation reveals regulatory networks of intramuscular fat deposition in bovine skeletal muscle.Animal bioscience · 2026Article
- Effects of hot water extract of Juncao-substrate Ganoderma lucidum residue on meat quality and antioxidant capacity of Liancheng white ducks.Poultry science · 2026Article
- Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.Ultrasonics sonochemistry · 2026Article
- Multi-Omics Insights Into the Mechanisms of Early Muscle Fiber Difference and Transformation Between Lean-Type and Chinese Indigenous Pigs.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
- Transcriptomic and Meat Quality Differences in Longissimus Dorsi Muscle of Surgically Castrated Three-Year-Old Kazakh Horses.Biology · 2026Article
- Meat Quality Characteristics of Mongolian Horses in Inner Mongolia: Regional Superiority and Transcriptomic Insights into Tenderness Differences Between Muscular Locations.Animals : an open access journal from MDPI · 2026Article
- Single-nucleus transcriptomics dissects beef quality variation: coordinated reprogramming of myofiber metabolism, FAPs Fate, and ECM-vascular signaling.BMC genomics · 2026Article
- Proteomic and Metabolomic Analysis Reveals Candidate Biomarkers and Meat Quality Differences in Divergent Climatically Adapted Sheep Breeds.Foods (Basel, Switzerland) · 2026Article
- Metabolic and cellular physiological differences between embryonic breast and leg muscle satellite cells in chickens.Poultry science · 2026Article
- Quercetin attenuates deoxynivalenol-induced muscle developmental disorders in broilers by modulating the PI3K/Akt/mTOR pathway and reducing apoptosis.Poultry science · 2026Article
- Effects of Moderately Reduced Dietary Net Energy on Growth Performance, Meat Quality and Intestinal Barrier Function in Growing Pigs.Veterinary sciences · 2026Article
- Integrated transcriptomic and proteomic analyses reveal muscle fiber-type transformation in meat rabbits.BMC genomics · 2026Article
- Study on the spatiotemporal development of skeletal muscle in embryonic Pekin ducks.Poultry science · 2026Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the past, the primary emphasis of livestock and poultry breeding was mainly on improving the growth rate, meat production efficiency and disease resistance. However, the improvement of meat quality has become a major industrial focus due to the ongoing advancements in livestock and poultry breeding. Skeletal muscles consist of multinucleated myofibers formed through the processes of myoblast proliferation, differentiation and fusion. Muscle fibers can be broadly classified into two main types: slow-twitch (Type I) and fast-twitch (Type II). Fast-twitch fibers can be further categorized into Type IIa, Type IIx, and Type IIb. The proportion of Type I and Type IIa muscle fibers is positively associated with meat quality, while the presence of Type IIb muscle fibers in skeletal muscle tissue is inversely related to meat quality. Consequently, muscle fiber composition directly influences meat quality. The distribution of these fiber types within skeletal muscle is governed by a complex network, which encompasses numerous pivotal regulators and intricate signaling pathways. This article aims to succinctly outline the parameters utilized for assessing meat quality, elucidate the relationship between muscle fiber composition and meat quality as well as elaborate on the relevant genetic factors and their molecular mechanisms that regulate muscle fiber types in livestock and poultry. This summary will enrich our comprehension of how to improve meat quality in livestock and poultry, providing valuable insights for future improvements.
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