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, V. Skřivanováhttps://doi.org/10.17221/59/2015-CJASCitation:Tůmová E., Chodová D., Uhlířová L., Vlčková J., Volek Z., Skřivanová V. (2016): Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types. Czech J. Anim. Sci., 61: 217-222.
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; correlationReferences:
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