Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia.
Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia; Department of Animal production, Faculty of Agriculture, Cairo University, Gamaa Street, 12613, Giza, Egypt.
Meat Sci. 2014 Mar;96(3):1233-41. doi: 10.1016/j.meatsci.2013.10.025. Epub 2013 Oct 30.
Saudi Arabian camels of four breeds (6 animals per breed) were used to evaluate characteristics and quality of their meat. Chemical composition, fibre cross sectional area, collagen content, muscle metabolism, cooking loss, pH at 24 h post mortem, colour values (except redness) and shear force of Longissimus thoracis (LT) muscle did not differ between the breeds. Elevated pH values and short sarcomeres reduced overall tenderisation, with a difference between myofibril fragmentation index (P<0.001) and sarcomere length (P<0.05) between breeds. A positive correlation was observed between the activities of the mitochondrial enzymes (r>0.49), between the glycolytic activities (PFK and LDH) (r=0.61) and between Myosin Heavy Chain IIa and LDH activity. The intramuscular fat content was positively associated with redness and muscle oxidative metabolism, whereas shear force had a slight positive association with collagen content and muscle glycolytic metabolism and a negative association with muscle oxidative metabolism and muscle fibre area.
选用 4 个品种的沙特阿拉伯骆驼（每个品种 6 只），评估其肉质特性和品质。不同品种骆驼的背最长肌的化学组成、纤维横截面积、胶原蛋白含量、肌肉代谢、蒸煮损失、宰后 24 小时的 pH 值、颜色值（红色除外）和剪切力均无差异。较高的 pH 值和较短的肌节降低了整体嫩度，肌原纤维碎片化指数（P<0.001）和肌节长度（P<0.05）在品种间存在差异。线粒体酶（r>0.49）、糖酵解酶（PFK 和 LDH）（r=0.61）和肌球蛋白重链 IIa 与 LDH 活性之间呈正相关。肌内脂肪含量与肉色和肌肉氧化代谢呈正相关，而剪切力与胶原蛋白含量和肌肉糖酵解代谢呈轻微正相关，与肌肉氧化代谢和肌肉纤维面积呈负相关。
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