Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbits
Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation;...
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Published in | Meat science Vol. 67; no. 4; pp. 617 - 624 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
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Oxford
Elsevier Ltd
01.08.2004
Elsevier |
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Abstract | Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation;
n=60) were raised in parallel with those of selection (S) group (21st generation;
n=60). Carcass weights (1230.1
±
19.8 and 1348.3
±
20.1 g, for C and S, respectively) and perirenal and scapular fat content differed significantly (
P<0.01) between the two groups. Water holding capacity was expressed as the percentage of pressure released water and was significantly different (
P<0.05) between groups C and S (33.29% and 35.57%). MHC-I percentage and aldolase activity also differed significantly (
P<0.05) between groups, group C showing higher oxidative traits than group S (MHC-I: 12.5% and 9.8%; aldolase: 597.11 and 636.83 UI/g muscle). Texture properties from the Warner-Bratzler test showed higher (
P<0.001) shear firmness for loin in the S group (1.69 kg/s cm
2) than in the C group (1.34 kg/s cm
2). In addition, the texture profile analysis indicated that chewiness, gumminess and hardness were also higher in the S group (
P<0.01). In conclusion, the results confirmed a positive effect of the selection on productive traits and a negative effect on instrumental texture properties and on the water holding capacity of the meat. |
---|---|
AbstractList | Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation; n=60) were raised in parallel with those of selection (S) group (21st generation; n=60). Carcass weights (1230.1±19.8 and 1348.3±20.1 g, for C and S, respectively) and perirenal and scapular fat content differed significantly (P<0.01) between the two groups. Water holding capacity was expressed as the percentage of pressure released water and was significantly different (P<0.05) between groups C and S (33.29% and 35.57%). MHC-I percentage and aldolase activity also differed significantly (P<0.05) between groups, group C showing higher oxidative traits than group S (MHC-I: 12.5% and 9.8%; aldolase: 597.11 and 636.83 UI/g muscle). Texture properties from the Warner-Bratzler test showed higher (P<0.001) shear firmness for loin in the S group (1.69 kg/s cm(2)) than in the C group (1.34 kg/s cm(2)). In addition, the texture profile analysis indicated that chewiness, gumminess and hardness were also higher in the S group (P<0.01). In conclusion, the results confirmed a positive effect of the selection on productive traits and a negative effect on instrumental texture properties and on the water holding capacity of the meat. Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation; n=60) were raised in parallel with those of selection (S) group (21st generation; n=60). Carcass weights (1230.1 ± 19.8 and 1348.3 ± 20.1 g, for C and S, respectively) and perirenal and scapular fat content differed significantly (P<0.01) between the two groups. Water holding capacity was expressed as the percentage of pressure released water and was significantly different (P<0.05) between groups C and S (33.29% and 35.57%). MHC-I percentage and aldolase activity also differed significantly (P<0.05) between groups, group C showing higher oxidative traits than group S (MHC-I: 12.5% and 9.8%; aldolase: 597.11 and 636.83 UI/g muscle). Texture properties from the Warner-Bratzler test showed higher (P<0.001) shear firmness for loin in the S group (1.69 kg/s cm2) than in the C group (1.34 kg/s cm2). In addition, the texture profile analysis indicated that chewiness, gumminess and hardness were also higher in the S group (P<0.01). In conclusion, the results confirmed a positive effect of the selection on productive traits and a negative effect on instrumental texture properties and on the water holding capacity of the meat. Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation; n=60) were raised in parallel with those of selection (S) group (21st generation; n=60). Carcass weights (1230.1 ± 19.8 and 1348.3 ± 20.1 g, for C and S, respectively) and perirenal and scapular fat content differed significantly ( P<0.01) between the two groups. Water holding capacity was expressed as the percentage of pressure released water and was significantly different ( P<0.05) between groups C and S (33.29% and 35.57%). MHC-I percentage and aldolase activity also differed significantly ( P<0.05) between groups, group C showing higher oxidative traits than group S (MHC-I: 12.5% and 9.8%; aldolase: 597.11 and 636.83 UI/g muscle). Texture properties from the Warner-Bratzler test showed higher ( P<0.001) shear firmness for loin in the S group (1.69 kg/s cm 2) than in the C group (1.34 kg/s cm 2). In addition, the texture profile analysis indicated that chewiness, gumminess and hardness were also higher in the S group ( P<0.01). In conclusion, the results confirmed a positive effect of the selection on productive traits and a negative effect on instrumental texture properties and on the water holding capacity of the meat. Biochemical characteristics, including myosin heavy chain I (MHC-I) percentage, isocitrate dehydrogenase and aldolase activities, meat quality traits and instrumental texture properties of rabbits selected for different growth rates were studied. The animals of the control (C) group (7th generation; n=60) were raised in parallel with those of selection (S) group (21st generation; n=60). Carcass weights (1230.1±19.8 and 1348.3±20.1 g, for C and S, respectively) and perirenal and scapular fat content differed significantly (P<0.01) between the two groups. Water holding capacity was expressed as the percentage of pressure released water and was significantly different (P<0.05) between groups C and S (33.29% and 35.57%). MHC-I percentage and aldolase activity also differed significantly (P<0.05) between groups, group C showing higher oxidative traits than group S (MHC-I: 12.5% and 9.8%; aldolase: 597.11 and 636.83 UI/g muscle). Texture properties from the Warner-Bratzler test showed higher (P<0.001) shear firmness for loin in the S group (1.69 kg/s cm(2)) than in the C group (1.34 kg/s cm(2)). In addition, the texture profile analysis indicated that chewiness, gumminess and hardness were also higher in the S group (P<0.01). In conclusion, the results confirmed a positive effect of the selection on productive traits and a negative effect on instrumental texture properties and on the water holding capacity of the meat. |
Author | Pla, Marcial Blasco, Agustı́n Pascual, Mariam Ramı́rez, Jorge A Ariño, Beatriz Oliver, M.Àngels Gil, Marta Guerrero, Luis |
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SubjectTerms | animal growth animal performance Biological and medical sciences biomarkers carcass weight color enzyme activity firmness Food industries fructose-bisphosphate aldolase Fundamental and applied biological sciences. Psychology Genetic selection hardness isocitrate dehydrogenase lipid content Meat and meat product industries Meat quality Muscle biochemical traits myosin heavy chains rabbit meat rabbits selection criteria shear strength Texture water holding capacity |
Title | Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbits |
URI | https://dx.doi.org/10.1016/j.meatsci.2003.12.012 https://www.ncbi.nlm.nih.gov/pubmed/22061811 https://search.proquest.com/docview/1082231228 |
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