The effect of the presence of the double-muscling gene either homozygous (mh/mh) or heterozygous (mh/+) on the physico-chemical, biochemical and texture traits of Longissimus thoracis muscle of yearling bulls of the Asturiana de los Valles (AV) breed was studied. Meat of mh/mh bulls had lower amount of intramuscular fat (p<0.001) and also lower total (p<0.01) and insoluble collagen (p<0.05), although the double-muscling genotype did not affect collagen solubility. Homozygous animals had lower pigment content (p<0.05) and a lighter meat, showing lower water holding capacity, estimated as expressible juice under pressure (p<0.001). Genotype affected significantly the metabolic traits of muscle, with mh/mh animals having higher muscle glycolytic metabolism, assessed by a higher (p<0.001) lactate dehydrogenase (LDH) activity and lower (p<0.001) oxidative activity of the isocitrate dehydrogenase (ICDH). The percentage of myosin heavy chain I in muscle was lower, although not significantly, for mh/mh bulls compared to mh/+ bulls. Texture measurements performed on raw material showed that meat of mh/mh bulls had lower resistance to total and 80% compression, which means lower background or collagen toughness. However, there were no differences between genotypes on shear force of cooked meat. Therefore, the physico-chemical, biochemical and texture traits of meat from mh/mh and mh/+ bull are in general significantly different, which could affect the sensorial quality of meat and hence the consumer acceptance. © 2004 Elsevier Ltd. All rights reserved.
- Biochemical traits
- Intramuscular fat
- Meat colour
- Muscular hypertrophy
Oliván, M., Martínez, A., Osoro, K., Sañudo, C., Panea, B., Olleta, J. L., Campo, M. M., Oliver, M. À., Serra, X., Gil, M., & Piedrafita, J. (2004). Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls. Meat Science, 68, 567-575. https://doi.org/10.1016/j.meatsci.2004.05.008