Development of Muscle-related Genes and Their Effects on Meat Quality

Myofibre is the basic unit of muscle tissue, muscle fibre types and the proportion of fibre types affected meat quality directly. Four adult MyHC isoforms have been identified in skeletal muscles, types I, IIa, IIx and IIb isoforms are corresponding to four MyHC isoforms. Muscle fibre types are infl...

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Bibliographic Details
Published inEnergy procedia Vol. 16; pp. 229 - 233
Main Authors Guo, Yueying, Li, Jing, Shang, Jin, Jin, Ye
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 2012
Subjects
Gene
Meat quality
Muscle fibre
Muscle fibre
Gene
Meat quality
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Summary:Myofibre is the basic unit of muscle tissue, muscle fibre types and the proportion of fibre types affected meat quality directly. Four adult MyHC isoforms have been identified in skeletal muscles, types I, IIa, IIx and IIb isoforms are corresponding to four MyHC isoforms. Muscle fibre types are influenced by forkhead transcription factor family, myogenic determination gene family and calpain gene family.
ISSN:1876-6102
1876-6102
DOI:10.1016/j.egypro.2012.01.038