Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

E. Tůmová, D. Chodová, L. Uhlířová, J. Vlčková, Z. Volek and V. Skřivanová
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E. Tůmová: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
D. Chodová: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
L. Uhlířová: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
J. Vlčková: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Z. Volek: Department of Physiology of Nutrition and Quality of Animal Products, Institute of Animal Science Prague-Uhříněves, Czech Republic
V. Skřivanová: Department of Physiology of Nutrition and Quality of Animal Products, Institute of Animal Science Prague-Uhříněves, Czech Republic

Czech Journal of Animal Science, 2016, vol. 61, issue 5, 217-222

Abstract: The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat histochemical measurements and eating quality. The following nutria colour types were used in the experiment: Standard (ST), Moravian Silver (MS), and Prestice Multicolour (PM). The nutria colour type significantly (P < 0.001) affected the number of type IIB fibres with the lowest number in ST (108 per mm2). The proportion of type I fibres varied between 10.6 and 14.2%; type IIA fibres varied between 6.1 and 7.8%; and type IIB fibres varied between 78.2 and 83.4% and it was not affected by colour type. The cross-sectional area (CSA) was 2.565-2.841 µm2 in type I, 2.867-3.010 µm2 in type IIA, and 4.698-5.517 µm2 in type IIB fibres. The CSA of type IIB fibres (P < 0.001) was the largest in ST. The sensory trait of tenderness (P < 0.05) was the lowest in MS. Correlations between the proportion of fibres and sensory traits were not observed. The CSA of type I fibres correlated with flavour (0.19) and the CSA of type IIB fibres with tenderness (0.10).

Keywords: nutria; muscle histochemical measurements; sensory characteristics; correlation (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:61:y:2016:i:5:id:59-2015-cjas

DOI: 10.17221/59/2015-CJAS

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