Muscle fiber type

Effect of skeletal muscle fibers on porcine meat quality at different stages of growth

F. Wu, Zuo, J. J., Yu, Q. P., Zou, S. G., Tan, H. Z., Xiao, J., Liu, Y. H., and Feng, D. Y., Effect of skeletal muscle fibers on porcine meat quality at different stages of growth, vol. 14, pp. 7873-7882, 2015.

In this study, we examined changes in meat quality and content of muscle types during porcine growth. The influence of the longissimus dorsi muscle fiber composition on meat quality and the correlation between 2 fiber-typing methods (histochemistry and real-time quantitative polymerase chain reaction) were examined. Type IIx and type IIb fibers accounted for most of the total number of fibers; the proportion of these fibers increased during porcine growth (75.42, 80.09, and 79.88%, respectively, at 3 different stages of growth).

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