Evaluation of the meat quality and muscle fiber traits of buffaloes

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorDe Lima Francisco, Caroline-
Autor(es): dc.creatorJorge, André Mendes-
Autor(es): dc.creatorSilva, Maeli Dal Pai-
Autor(es): dc.creatorCarani, Fernanda Regina-
Autor(es): dc.creatorCabeço, Ludimila Canuto-
Autor(es): dc.creatorDe Souza, Rodrigo Wagner Alves-
Autor(es): dc.creatorPuoli Filho, José Nicolau Próspero-
Autor(es): dc.creatorPinheiro, Rafael Silvio Bonilha-
Data de aceite: dc.date.accessioned2025-08-21T21:34:03Z-
Data de disponibilização: dc.date.available2025-08-21T21:34:03Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2010-01-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/227823-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/227823-
Descrição: dc.descriptionThe aim of this study was to evaluate Myosin Heavy Chain Isoforms (MyHC) of the muscle fiber types and relationship with different parameters of quality in Longissimus dorsi muscle (LD) of 28 not-castrated Mediterranean buffaloes slaughtered in different weights (450, 480, 510 and 540 kg). Samples of the LD were collected between 12-13tn ribs and submitted to the techniques of electrophoresis (SDS-PAGE), alkaline m-ATPase and evaluations to the qualitative characteristics, color (Co), marbling (Mrb) and shear force (SF). Relative percentage of isoforms (%MyHC IIa, %MyHC IIx/d, %MyHC I) as well as muscle fiber frequency (Ffast, Fslow), area (Afast, Aslow) and diameter (Dfast, Dslow) were measured. It was possible to observe alterations in the water buffalo meat quality according to the changes that occurred in muscle fiber types influenced by the increase of the slaughter weight. Correlation was evidenced (P < 0.05) between the slaughter weight and the parameters %MyHC IIa (r = -0.51), %MyHC IIx/d (r = 0.38), Ffast (r = -0.63), Fslow (r = 0.63), Afast (r = 0.79), Aslow (r = 0.87), Dslow (r = 0.38), Mrb (r = 0.34) and SF (r = 0.70). The variable Mrb and SF were correlated positively (P < 0.05) with the Aslow (r = 0.42; r = 0.68, respectively). Meat color was influenced by the slow fiber diameter (r = 0.39; P < 0.05). The meat tenderness found in this experiment is related to the area of muscle fiber types.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionUniv Estadual Paulista, School of Veterinary Medicine and Animal Science, Program of Pos-graduation of Animal Science, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, School of Veterinary Medicine and Animal Science, Animal Production Departament, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, Bioscience Institute, Department Morphology, CNPq Research, Botucatu, SP-
Descrição: dc.descriptionUniv. Estadual Paulista, Bioscience Institute, Program of Pos-graduation of Biology, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, Animal Science and Biology Department, Ilha Solteira, SP-
Descrição: dc.descriptionUniv Estadual Paulista, School of Veterinary Medicine and Animal Science, Program of Pos-graduation of Animal Science, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, School of Veterinary Medicine and Animal Science, Animal Production Departament, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, Bioscience Institute, Department Morphology, CNPq Research, Botucatu, SP-
Descrição: dc.descriptionUniv. Estadual Paulista, Bioscience Institute, Program of Pos-graduation of Biology, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, Animal Science and Biology Department, Ilha Solteira, SP-
Formato: dc.format203-207-
Idioma: dc.languageen-
Relação: dc.relationRevista Veterinaria-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBuffaloes-
Palavras-chave: dc.subjectLongissimus-
Palavras-chave: dc.subjectMeat-
Palavras-chave: dc.subjectTenderness-
Título: dc.titleEvaluation of the meat quality and muscle fiber traits of buffaloes-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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