Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content

P. McGilchrist; P.L. Greenwood; D.W. Pethick; G.E. Gardner

doi:10.1016/j.meatsci.2015.12.007

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Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content

Journal article

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Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content

P. McGilchrist, P.L. Greenwood, D.W. Pethick and G.E. Gardner

Meat Science, Vol.114, pp.8-17

2016

DOI: https://doi.org/10.1016/j.meatsci.2015.12.007

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Abstract

This study determined the impact of selection for greater muscling in Angus cattle on myofibre characteristics, muscle enzymatics, retail colour stability, pH decline and mineral content of the semimembranosus (SM), semitendinosus (ST) and longissimus thoracis (LT). Muscle from 10 low muscled (low) and 11 high muscled (high) steers were analysed. The high steers had myofibres 22% and 24% larger in cross-sectional area in the SM and ST (P < 0.05), and 8.6% less type IIX myofibres in the LT than the low steers (P < 0.05). The highs had 4.9% lower lactate dehydrogenase activity, 10.2% and 12.3% higher citrate synthase and isocitrate dehydrogenase activity than lows (P < 0.05). The highs had 27% more iron in the LT (P < 0.05). The results indicate that the oxidative capacity of muscle can be maintained in more muscular cattle with no detrimental effects to mineral content, pH decline or retail colour stability. Myofibre hypertrophy is one mechanism leading to greater muscle mass of these high muscled cattle.

Details

Title: Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content
Authors/Creators: P. McGilchrist (Author/Creator) - Cooperative Research Centre for Beef Genetic Technologies
P.L. Greenwood (Author/Creator) - Cooperative Research Centre for Beef Genetic Technologies
D.W. Pethick (Author/Creator) - Cooperative Research Centre for Beef Genetic Technologies
G.E. Gardner (Author/Creator) - Cooperative Research Centre for Beef Genetic Technologies
Publication Details: Meat Science, Vol.114, pp.8-17
Publisher: Elsevier BV
Identifiers: 991005543769507891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences