College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Meat Sci. 2024 Mar;209:109414. doi: 10.1016/j.meatsci.2023.109414. Epub 2023 Dec 11.
Myosin heavy chain (MHC) isoforms and meat quality characteristics of different muscles were investigated to explore their potential relationships in yaks. Results showed that semitendinosus (ST), longissimus thoracis (LT), and infraspinatus (IS) have a greater ratio of MHC IIb (47.84%), MHC IIa (73.27%), and MHC I (24.26%), respectively, than the other two muscles. Compared with LT or ST, IS exhibited more intense color, greater water-holding capacity, and initial tenderness with higher intermuscular fat (IMF) and collagen (of lower cross-linking level), presenting overall better quality. Variations in MHC isoforms accounted for the muscle-specific meat quality. Specifically, MHC I was positively associated with redness, myoglobin, IMF, collagen, pH, and thermal stability and negatively associated with myofibril fragmentation index, fiber thickness, collagen cross-linking, and drip loss. These results provide insights into the relationships between MHC isoforms and meat quality in yaks and the MHC I isoform has an extensive influence on meat quality.
本研究旨在探讨牦牛不同肌肉中肌球蛋白重链（MHC）同工型与肉质特性的关系。结果表明，相较于其他两种肌肉，半腱肌（ST）、胸最长肌（LT）和冈下肌（IS）的 MHC IIb （47.84%）、MHC IIa （73.27%）和 MHC I （24.26%）比例更高。与 LT 或 ST 相比，IS 具有更鲜艳的颜色、更高的持水能力和初始嫩度，其肌间脂肪（IMF）和胶原蛋白（交联水平较低）含量更高，整体品质更好。MHC 同工型的变化导致了肌肉特异性肉质的差异。具体而言，MHC I 与肉色、肌红蛋白、IMF、胶原蛋白、pH 值和热稳定性呈正相关，与肌纤维碎裂指数、纤维厚度、胶原蛋白交联和滴水损失呈负相关。这些结果为牦牛 MHC 同工型与肉质之间的关系提供了新的见解，并且 MHC I 同工型对肉质有广泛的影响。
