Difference between revisions of "Werner 2010 Meat Sci"
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{{Publication | {{Publication | ||
|title=Werner C, Natter R, Schellander K, Wicke M (2010) Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality. Meat Sci 85: 127- | |title=Werner C, Natter R, Schellander K, Wicke M (2010) Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality. Meat Sci 85:127-33. | ||
|info=[http://www.ncbi.nlm.nih.gov/pubmed/20374876 PMID: 20374876] | |info=[http://www.ncbi.nlm.nih.gov/pubmed/20374876 PMID: 20374876] | ||
|authors=Werner C, Natter R, Schellander K, Wicke M | |authors=Werner C, Natter R, Schellander K, Wicke M | ||
|year=2010 | |year=2010 | ||
|journal=Meat Sci | |journal=Meat Sci | ||
|abstract=The pig genetics of Duroc, Pietrain (MHS homozygote negative, PiNN), Pietrain (MHS homozygote positive, PiPP) and a F2-Duroc-Pietrain cross-breed were analyzed. The animals had comparable (P>0.05) carcass weights, but the PiPP pigs had higher carcass yield and lean meat values (P<0.05). Considering the meat quality characteristics, the PiPP showed a faster pH drop and higher electrical conductivity, drip loss, shear force as well as lightness and redness values (P<0.05). The PiPP animals had less slow-twitch-oxidative (STO) and more fast-twitch-glycolytic (FTG) muscle fibers, whereas the results of the Duroc animals were converse (P<0.05). The STO and FTG fibers of the PiPP animals were larger than those of the other genetics (P<0.05). The analysis of the mitochondrial respiratory activity (MRA) using permeabilized longissimus muscle fibers resulted in no differences between the pig genetics before and immediately after slaughter. During chilling the MRA decreased in all pigs but to a higher extent in the PiPP pigs (P<0.05). | |abstract=The pig genetics of Duroc, Pietrain (MHS homozygote negative, PiNN), Pietrain (MHS homozygote positive, PiPP) and a F2-Duroc-Pietrain cross-breed were analyzed. The animals had comparable (''P''>0.05) carcass weights, but the PiPP pigs had higher carcass yield and lean meat values (''P''<0.05). Considering the meat quality characteristics, the PiPP showed a faster pH drop and higher electrical conductivity, drip loss, shear force as well as lightness and redness values (''P''<0.05). The PiPP animals had less slow-twitch-oxidative (STO) and more fast-twitch-glycolytic (FTG) muscle fibers, whereas the results of the Duroc animals were converse (''P''<0.05). The STO and FTG fibers of the PiPP animals were larger than those of the other genetics (''P''<0.05). The analysis of the mitochondrial respiratory activity (MRA) using permeabilized longissimus muscle fibers resulted in no differences between the pig genetics before and immediately after slaughter. During chilling the MRA decreased in all pigs but to a higher extent in the PiPP pigs (''P''<0.05). | ||
|keywords=Pig, MHS, Meat quality, Muscle structure, Mitochondria | |keywords=Pig, MHS, Meat quality, Muscle structure, Mitochondria | ||
|mipnetlab= | |mipnetlab=DE Goettingen Wicke M, DE Goettingen Krischek C | ||
|discipline=Mitochondrial Physiology | |discipline=Mitochondrial Physiology | ||
}} | }} | ||
{{Labeling | {{Labeling | ||
|organism=Pig | |organism=Pig | ||
|tissues=Skeletal muscle | |tissues=Skeletal muscle | ||
|preparations=Permeabilized tissue | |preparations=Permeabilized tissue | ||
|instruments=Oxygraph-2k | |||
|discipline=Mitochondrial Physiology | |discipline=Mitochondrial Physiology | ||
}} | }} | ||
Latest revision as of 10:51, 27 March 2018
| Werner C, Natter R, Schellander K, Wicke M (2010) Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality. Meat Sci 85:127-33. |
Werner C, Natter R, Schellander K, Wicke M (2010) Meat Sci
Abstract: The pig genetics of Duroc, Pietrain (MHS homozygote negative, PiNN), Pietrain (MHS homozygote positive, PiPP) and a F2-Duroc-Pietrain cross-breed were analyzed. The animals had comparable (P>0.05) carcass weights, but the PiPP pigs had higher carcass yield and lean meat values (P<0.05). Considering the meat quality characteristics, the PiPP showed a faster pH drop and higher electrical conductivity, drip loss, shear force as well as lightness and redness values (P<0.05). The PiPP animals had less slow-twitch-oxidative (STO) and more fast-twitch-glycolytic (FTG) muscle fibers, whereas the results of the Duroc animals were converse (P<0.05). The STO and FTG fibers of the PiPP animals were larger than those of the other genetics (P<0.05). The analysis of the mitochondrial respiratory activity (MRA) using permeabilized longissimus muscle fibers resulted in no differences between the pig genetics before and immediately after slaughter. During chilling the MRA decreased in all pigs but to a higher extent in the PiPP pigs (P<0.05). • Keywords: Pig, MHS, Meat quality, Muscle structure, Mitochondria
• O2k-Network Lab: DE Goettingen Wicke M, DE Goettingen Krischek C
Labels:
Organism: Pig
Tissue;cell: Skeletal muscle
Preparation: Permeabilized tissue
HRR: Oxygraph-2k
