Chaosap Chanporn, Sivapirunthep Panneepa, Sitthigripong Ronachai, Tavitchasri Piyada, Maduae Sabaiporn, Kusee Tipyaporn, Setakul Jutarat, Adeyemi Kazeem
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
Department of Animal Technology and Fishery, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
Anim Biosci. 2021 Sep;34(9):1514-1524. doi: 10.5713/ab.20.0798. Epub 2021 Apr 23.
This study investigated the meat quality characteristics, endogenous proteolytic enzymes, collagen content, and myosin heavy chain (MyHC) isoforms of different muscles of Thai native cattle (TNC).
Infraspinatus (IF), Longissimus thoracis (LT), and Supraspinatus (SS) muscles were obtained from two TNC breeds, Kho-Lan (KL, n = 7) and Kho-Isaan (KI, n = 7). The muscle and meat characteristics of TNC breeds and their relationship with MyHC expression were examined.
Three MyHC isoforms namely MyHC I, MyHC IIa, and MyHC IIx were detected in the muscles. The KL had higher (p<0.05) MyHC IIx than the KI. The IF muscle had higher (p<0.05) MyHC I compared to other muscles. The LT muscle had the least MyHC I. The LT had higher (p<0.05) MyHC IIx than the IF and SS muscles. The IF presented the least MyHC IIx. The KL had higher (p<0.05) lightness and moisture content and lower crude protein, redness, cooking loss, shear force, and calpastatin than the KI. The glycogen, total collagen, soluble collagen, crude protein, ash contents, and troponin T degradation product of IF and SS were lower (p<0.05) than that of LT. Ether extract in LT was lower (p<0.05) than that of IF and SS. The percentage of MyHC I, MyHC IIa, and MyHC IIx were significantly correlated with muscle and meat characteristics of TNC.
These results suggest that the differences in the MyHC isoforms may partly account for the variation in meat quality between breeds and among muscles of TNC.
本研究调查了泰国本地牛（TNC）不同肌肉的肉质特性、内源性蛋白水解酶、胶原蛋白含量和肌球蛋白重链（MyHC）亚型。
从两个泰国本地牛品种，科兰（KL，n = 7）和伊桑（KI，n = 7）中获取冈下肌（IF）、胸最长肌（LT）和冈上肌（SS）。检测了泰国本地牛品种的肌肉和肉质特性及其与MyHC表达的关系。
在肌肉中检测到三种MyHC亚型，即MyHC I、MyHC IIa和MyHC IIx。KL的MyHC IIx高于KI（p<0.05）。与其他肌肉相比，IF肌肉的MyHC I含量更高（p<0.05）。LT肌肉的MyHC I含量最少。LT的MyHC IIx高于IF和SS肌肉（p<0.05）。IF的MyHC IIx含量最少。KL的亮度和水分含量较高（p<0.05），粗蛋白、红度、蒸煮损失、剪切力和钙蛋白酶抑制蛋白较低。IF和SS的糖原、总胶原蛋白、可溶性胶原蛋白、粗蛋白、灰分含量以及肌钙蛋白T降解产物低于LT（p<0.05）。LT的乙醚提取物低于IF和SS（p<0.05）。MyHC I、MyHC IIa和MyHC IIx的百分比与泰国本地牛的肌肉和肉质特性显著相关。
这些结果表明，MyHC亚型的差异可能部分解释了泰国本地牛不同品种和不同肌肉之间肉质的差异。
