The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds

Marta Gil, Xavier Serra, Marina Gispert, M. Àngels Oliver, Carlos Sañudo, Begoña Panea, José Luis Olleta, Marimar Campo, Mamen Oliván, Koldo Osoro, M. Dolores García-Cachán, Rosario Cruz-Sagredo, Mercedes Izquierdo, Manuel Espejo, Marta Martín, Jesús Piedrafita

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68 Citations (Scopus)

Abstract

The effect of breed-production system on the myosin heavy chain 1 (MHC-I), the biochemical characteristics and the colour variables of longissimus thoracis (LT) from seven beef breeds was studied: Asturiana de la Montaña (AM), Asturiana de los Valles (AV), Avileña-Negra Ibérica (A-NI), Bruna dels Pirineus (BP), Morucha (MO), Pirenaica (PI) and Retinta (RE) (Age at slaughter between 368 and 541 days; carcass weight between 249 and 334 kg). Significant differences between breed-production systems were found for all traits evaluated. LT from the MO, a rustic type breed, was the most oxidative (MHC-I, 39.3%; isocitrate dehydrogenase activity, 52 nmol min-1 mg-1; pigment content, 188.4 μg acid haematin g-1) and showed a low L* value (32.6) and high a* and C* values (24 and 27.2, respectively). In terms of meat colour (L* and a*) the canonical discriminant analysis separated the breeds into two groups, the AV, the PI and the A-NI (the lightest ones) from the AM and the MO breeds (the reddest and darkest) whereas the BP showed an intermediate position. The RE and the A-NI were distinguished from the others by their high intramuscular fat content. Meat colour was affected by the muscle biochemical traits in the breed-production systems studied. © 2001 Elsevier Science Ltd.
Original languageEnglish
Pages (from-to)181-188
JournalMeat Science
Volume58
DOIs
Publication statusPublished - 1 Jun 2001

Keywords

  • Biochemical characteristics
  • Bovine breed
  • Meat colour
  • Myosin heavy chain 1

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