The fatty acid profile and the quality of breast and leg muscles in female and male pearl gray guinea fowl (Numida meleagris)

The aim of this study was to evaluate the fatty acid (FA) profile and the quality of breast and leg muscles in male and female guinea fowl. In comparison with leg muscles, breast muscles had a higher content of dry matter and total protein, and contained less fat and total collagen (P ≤ 0.05). Sex had no effect on the chemical composition of the studied muscles or the FA profile of intramuscular fat (IMF) (P > 0.05). The IMF of breast muscles was characterized by higher proportions of total saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs), and lower proportions of total unsaturated fatty acids (UFAs) and monounsaturated fatty acids (MUFAs) (P ≤ 0.05) than the IMF of leg muscles. The physicochemical properties of guinea fowl meat were significantly influenced by muscle type (P ≤ 0.05), but not by sex (P > 0.05). Leg muscles were characterized by a higher pH, higher cooking loss, lower lightness (L*), lower drip loss, a higher contribution of redness (a*), and a lower contribution of yellowness (b*) than breast muscles (P ≤ 0.05). The experimental factors had no effect on the sensory attributes or the shear force values of the analyzed muscles (P > 0.05). The unique sensory attributes, high protein content, and low fat content of the analyzed muscles indicate that guinea fowl meat can be a dietary supplement and an addition to other types of meat consumed, especially that most guinea fowl are reared in extensive farming systems that contribute to sustainable food production.

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat

Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3−4 years, 6−7 years, and 9−10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.

Differences in phosphatidylcholine profiles and identification of characteristic phosphatidylcholine molecules in meat animal species and meat cut locations

Phosphatidylcholine (PC) is an essential component of the plasma membrane. Its profile varies with species and tissues. However, the PC profiles in meat have not been explored in depth. This study aimed to investigate the differences in PC profiles between various meat animal species and meat cut sites, along with the identification of characteristic PC molecules. The results demonstrated that the PC profiles of chicken meat differed from those of other species. Significant differences were also observed between the PC profiles of pork meat and the meat obtained from other species. The amount of PCs containing ether bonds was high in pork meat. PCs containing an odd number of carbon atoms were characteristic of beef and lamb meats. Furthermore, PC profiles differed based on the muscle location in chicken and pork. These results suggest that the PC profiles of skeletal muscles are indicators of animal species and muscle location.

Muscle type from which satellite cells are derived plays a role in their damage response

The aim of this study was to evaluate the response of satellite cells to muscular atrophies which possess different pathological characteristics and which were induced by distinct damages. Right lower limbs of rats were exposed to denervation or disuse and later its tibialis anterior (TA) or soleus (SOL) muscles were analyzed. After confirming their functional impairments indicated by common but distinct pathological and electrophysiological characteristics, the quantitative polymerase chain reaction analysis of Pax7 and Pax3 expressions and the number of Pax7^+ve and Pax3^+ve cells were analyzed sequentially at day 0, day 7, and day 14. TA muscles of both denervation- and disuse-induced atrophy models showed persisted low level of Pax7 expression from day 7 (0.91 ± 0.23 and 0.31 ± 0.07, P = 0.06, n = 6) through day 14 (1.09 ± 0.15 and 0.4 ± 0.09 [P < 0.05]). On the other hand, significant elevations were observed in Pax3 expression in both atrophy models (2.73 ± 0.46 and 2.75 ± 0.26 [P < 0.05]) at day 7. Similar to TA muscle, resembled pattern of Pax7 and Pax3 expression changes were observed between the SOL muscles of denervation- and disused-atrophy models. These trends were further confirmed by the changes in Pax7^+ve and Pax3^+ve cell numbers of TA and SOL muscles in both atrophy models. Despite the distinct pathological findings, similar patterns in the changes of Pax3 and Pax7 expressions and the changes of Pax7^+ve and Pax3^+ve cell numbers were observed between the denervation- and disuse-induced atrophy models and this commonality was admitted among the muscle type. Therefore, we claim that the muscle regeneration orchestrated by satellite cells was governed by the muscle type in which satellite cells reside.

Effects of stock, sex, and muscle type on carcass characteristics and meat quality attributes of parent broiler breeders and broiler chickens

This study aimed to investigate the effect of using breeder parents (434-days-old) and broiler chickens (37 D of age) from Ross 308 on meat quality parameters and carcass characteristics; sex and muscle type were also estimated. Carcass assessment involved hot carcass weight, carcass yield, and cuts (breast, legs, wings, back, and shoulder). A total of 120 birds were divided into 2 groups (60 birds from each stock), each stock contain equal number of sexes (30 males and 30 females), and further divided into 6 replicates, so that there were 5 birds in each replicate. The birds were fed ad libitum. A sample of 30 birds (male, n = 15 and female, n = 15) from each group was slaughtered for assessing carcass and physical characteristics. Sensory analysis was carried out on each group after boiling or roasting the bird. Live weight, carcass weight and yield, breast weight, legs, wings, and back weights and yield were higher (P < 0.001) for breeder parents when compared to broilers, with the exception of breast percentage. Moreover, better carcass characteristics were observed in males than in females. Parent stock had better water-holding capacity and myofibrillar fragmentation whereas broilers had more tender meat than breeders. Moreover, cooking loss and other sensory characters were not significant between the two groups; however, females had more tender pectoral muscles and more myofibrillar fragmentation than males. We concluded that parent breeders had better carcass characteristics than broiler chickens. The broiler chickens of Ross 308 and female birds had better meat quality than parent breeders.

Effects of myostatin on the mechanical properties of muscles during repeated active lengthening in the mouse

The aim of the present study was to investigate how myostatin dysfunction affects fast and slow muscle stiffness and viscosity during severe repeated loading. Isolated extensor digitorum longus (EDL) and soleus muscles of young adult female mice of the BEH (dysfunctional myostatin) and BEH+/+ (functional myostatin) strains were subjected to 100 contraction-stretching loading cycles during which contractile and mechanical properties were assessed. BEH mice exhibited greater exercise-induced muscle damage, although the effect was muscle- and age-dependent and limited to the early phases of simulated exercise. The relative reduction of the EDL muscle isometric force recorded during the initial 10-30 loading cycles was greater in BEH mice than in BEH+/+ mice and exceeded that of the soleus muscle of either strain. The induced damage was associated with lower muscle stiffness. The effects of myostatin on the mechanical properties of muscles depend on muscle type and maturity.

Meat quality of farmed red deer fed a balanced diet: effects of supplementation with copper bolus on different muscles

Supplementation with copper (Cu) improves deer antler characteristics, but it could modify meat quality and increase its Cu content to levels potentially harmful for humans. Here, we studied the effects of Cu bolus supplementation by means on quality and composition of sternocephalicus (ST) and rectus abdominis (RA) muscles (n=13 for each one) from yearling male red deer fed with a balanced diet. Each intraruminal bolus, containing 3.4 g of Cu, was administered orally in the treatment group to compare with the control group. Meat traits studied were pH at 24 h postmortem (pH24), colour, chemical composition, cholesterol content, fatty acid (FA) composition, amino acid (AA) profile and mineral content. In addition, the effect of Cu supplementation on mineral composition of liver and serum (at 0 and 90 days of treatment) was analysed. No interactions between Cu supplementation and muscle were observed for any trait. Supplementation with Cu increased the protein content of meat (P&lt;0.01). However, Cu content of meat, liver and serum was not modified by supplementation. In fact, Cu content of meat (1.20 and 1.34 mg/kg for Cu supplemented and control deer, respectively) was much lower in both groups than 5 mg/kg of fresh weight allowed legally for food of animal origin. However, bolus of Cu tended to increase the meat content of zinc and significantly increased (P&lt;0.05) the hepatic contents of sodium and lead. Muscles studied had different composition and characteristics. The RA muscle had significantly higher protein content (P&lt;0.001), monounsaturated FA content (P&lt;0.05) and essential/non-essential AA ratio (P&lt;0.01) but lower pH24 (P&lt;0.01) and polyunsaturated FA content (P=0.001) than the ST muscle. In addition, RA muscle had 14.4% less cholesterol (P=0.001) than ST muscle. Also, mineral profile differed between muscles with higher content of iron, significantly higher (P&lt;0.001) content of zinc and lower content of calcium, magnesium and phosphorus (P&lt;0.05) for ST muscle compared with RA. Therefore, supplementation with Cu modified deer meat characteristics, but it did not increase its concentration to toxic levels, making it a safe practice from this perspective. Despite the lower content of polyunsaturated FA, quality was better for RA than for ST muscle based on its higher content of protein with more essential/non-essential AA ratio and lower pH24 and cholesterol content.

Relationship between changes in muscle fibers and CMAP in skeletal muscle with different stages of aging

AIM

This study aimed to investigate the relationship between the changes of muscle fibers and the changesof peripheral nerve functions (CMAP) with aging.

METHODS

Lewis rats enrolled in this study. Muscle biopsy and CMAP of tibialis anterior (TA) were measured.

RESULTS

CMAP amplitudes increased significantly in 6 months (P<0.05). CMAP latencies of peroneal nerves found to be significantly higher in older rats (P<0.05). In 6 months these two muscle fibers went through a significant decrease (P<0.05). Type IIb and type IIx muscle fibers increased significantly in 6 months when compared with those in 1 month (P<0.05). After 6 months, the percentages of type I and type IIa muscle fibers increased as the month increased (P<0.05). The percentages of type IIb muscle fibers and type IIx muscle fibers dropped significantly as the month increased (P<0.05). Type I and type IIa muscle fibers were negatively related to CMAP amplitudes (P<0.05). Type IIb muscle fibers were positively related to CMAP amplitudes (P<0.05).

CONCLUSION AND DISCUSSION

There is a shift from the fast types (Type IIx and IIb) to slow types (Type I and IIa) in muscle fibers with agingwhich is consistent with changes in CMAP amplitude of peripheral nerves.

Grazing-induced changes in muscle microRNA-206 and -208b expression in association with myogenic gene expression in cattle

To investigate the roles of microRNAs (miRNAs) in muscle type conversion, the effects of 4 months of grazing on the expression levels of miRNAs and mRNAs associated with skeletal muscle development were analyzed by quantitative RT-PCR using the Biceps femoris muscle of Japanese Shorthorn cattle. After 4 months of grazing, the expression of muscle fiber type-associated miR-208b was higher in the grazed cattle than in the housed. In concordance with the pattern in miR-208b expression, the expression of MyoD, a myogenic regulatory factor associated with the shifting of muscle property to the fast type, was lower in the grazed cattle after 4 months of grazing than in the housed cattle. In addition, the expression of MyHC-2x (a fast type) was higher in the housed cattle than in the grazed, after 4 months of grazing. During the grazing period, miR-206 expression decreased in the housed cattle, whereas expression in the grazed cattle did not change, but rather remained higher than that of the housed cattle even at 3 months after the grazing ended. These miRNAs including miR-206 persisting with muscles of grazed cattle may be associated with regulation of muscle gene expression during skeletal muscle adaptation to grazing.

Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

The present study demonstrates the effects of different muscle types and chiller ageing periods on the chemical composition, meat quality parameters, sensory characteristics and volatile compounds of Karean native cattle beed. Longissimus dorsi (LD) and Semitendinosus (ST) muscles aged for 7 days and 28 days were used. Moisture, cooking loss, total collagen and Warner-Bratzler shear force (WBSF) values for the ST were higher than the LD muscle regardless of ageing period (P < 0.05). The LD muscle had higher intramuscular fat (IMF) (P < 0.05). Ageing for 28 days decreased WBSF values whereas it increased thiobarbituric acid of both muscles. Moreover, tenderness, juiciness and flavor scores were significantly higher for the LD muscle at both ageing periods. Increased ageing time improved tenderness of both muscles, and increased juiciness of the LD muscle, whereas there was decreased flavor score of ST muscle (P < 0.05). The majority of the volatile compounds formed from the oxidation of lipids showed differences between the two muscles. Ageing for 28 days increased in the amounts of many volatile compounds; however, the amounts of some important volatile compounds were decreased. These results clearly demonstrate that muscle type and ageing have a potential effect on meat quality, sensory characteristics and volatile profile.