Institute of Sheep and Goat Science, Nanjing Agricultural University, Nanjing 210095, China; Institute of Haimen Goat Industry, Nanjing Agricultural University, Nanjing 210095, China.
Institute of Sheep and Goat Science, Nanjing Agricultural University, Nanjing 210095, China; Institute of Haimen Goat Industry, Nanjing Agricultural University, Nanjing 210095, China.
Meat Sci. 2024 Jan;207:109361. doi: 10.1016/j.meatsci.2023.109361. Epub 2023 Oct 12.
Goat meat is popular with consumers for its rich nutritional content. Muscle fiber characteristics have been shown to play a crucial role in determining the quantity and quality of meat. However, little is known about the temporal changes in muscle fiber characteristics and meat quality during growth in goats. In this study, muscle fiber type, fiber diameter, fiber cross-sectional area (CSA), glycolytic potential (GP), meat pH, and meat color were analyzed in the gastrocnemius (GAS), gluteus medius (GM), biceps brachii (BB), longissimus lumborum (LL) muscles from newborn (NHMG) and adult (AHMG) Haimen goats. The distribution of type I and type Π fiber in goats is not consistent across the four muscles and undergoes alterations with age. The diameter and CSA of the muscle fibers were similar among the four NHMG muscles. However, in AHMG, the LL muscle had the largest fiber in terms of both diameter and CSA, followed by BB, GM, and GAS muscles. Moreover, the CSA of type Π fibers was higher than that of type I fibers in both NHMG and AHMG. GP values ranged from 90 to 140 umol/g across the muscle and no significant differences were observed. AHMG had a higher pH level and a* value, but lower L* and b* values than NHMG. Overall, our findings enhance our understanding of the changes in muscle fiber type and meat quality during the growth in Haimen goats and provide a basis for future research on the development and transformation of muscle fibers in goats.
羊肉因其丰富的营养成分而受到消费者的欢迎。肌肉纤维特性被证明在决定肉的数量和质量方面起着至关重要的作用。然而，对于在山羊生长过程中肌肉纤维特性和肉质的时间变化知之甚少。在这项研究中，分析了新生（NHMG）和成年（AHMG）海门山羊的腓肠肌（GAS）、臀中肌（GM）、肱二头肌（BB）和腰大肌（LL）中的肌纤维类型、纤维直径、纤维横截面积（CSA）、糖酵解潜能（GP）、肉 pH 值和肉色。山羊 I 型和Π 型纤维的分布在四块肌肉中不一致，并随年龄发生变化。NHMG 四块肌肉的肌纤维直径和 CSA 相似。然而，在 AHMG 中，LL 肌的纤维直径和 CSA 最大，其次是 BB、GM 和 GAS 肌。此外，NHMG 和 AHMG 中 Π 型纤维的 CSA 均高于 I 型纤维。GP 值在肌肉间的范围为 90 至 140 umol/g，无显著差异。AHMG 的 pH 值和 a值较高，但 L和 b*值较低。总的来说，我们的研究结果提高了我们对海门山羊生长过程中肌肉纤维类型和肉质变化的理解，并为未来研究山羊肌肉纤维的发育和转化提供了基础。
