Parâmetros qualitativos dos músculos Longíssimus dorsi e Tríceps Brachii em diferentes períodos de maturação provenientes de quatro cruzamentos de bovinos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise de algumas proteinas miofibrilares envolvidas na maciez da carne em bovinos de corte

Pós-graduação em Zootecnia - FMVZ

Biometry by ultrasonography of the epaxial and pelvic musculature in equines trained with Pessoa's rein

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Desempenho de bovinos cruzados e parâmetros qualitativos de músculos maturados

Pós-graduação em Zootecnia - FCAV

Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi

The influence of ageing and cooking on the Raman spectrum of porcine longissimus dorsi was investigated. The rich information contained in the Raman spectrum was highlighted, with numerous changes attributed to changes in the environment and conformations of the myofibrillar proteins.

The application of NMR to study changes in polar metabolite concentrations in beef longissimus dorsi stored for different periods post mortem

In this study data generated by H-1 NMR spectroscopy were combined with chemometrics to analyse beef samples aged over a 21 day period. In particular, the amino acids, of which 12 were identified were found to increase over the ageing period with samples matured for 3 days having notably lower concentrations than carcasses aged for 21 days. This is believed to be a result of increased proteolysis within the muscle. This novel approach of using high resolution NMR spectrometry to analyse beef samples has not previously been reported and these findings demonstrate the potential of this technique linked with HPLC to be used as a suitable method for profiling meat samples.

Real-time ultrasound to predict rabbit carcass composition and volume of longissimus dorsi muscle

Real-time ultrasonography (RTU) was used to measure the longissimus dorsi muscle (LM) volume in vivo and to predict the carcass composition of rabbits. For this, 63 New Zealand White × Californian rabbits with 2093±63 g live weight were used. Animals were scanned between the 6th and 7th lumbar vertebrae using an RTU equipment with a 7.5 MHz probe. Measurements of LM volume were obtianed both in vivo and on carcass. Regression equations were used for the prediction of carcass composition and LM volume using the LM volume measured obtained with RTU (LMVU) as independent variable. Carcass meat, bone and total dissectible fat weights represented 780, 164 and 56 g/kg of the reference carcass weight, respectively. Regression equations showed a strong relationship between LMVU and the correspondent volume in carcass. Furthermore, LMVU was also useful in predicting the amounts of carcass tissues. It is possible to predict LM volume in the carcass using the LM volume measured in vivo by RTU. The amount of carcass tissues can be predicted by the LM volume measured in vivo by RTU.

CARACTERÍSTICAS DE QUALIDADE do CONTRAFILÉ (m. L. dorsi) DE TOUROS JOVENS da RAÇA NELORE

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Chemical composition and tenderness of longissimus dorsi muscle from non- castrated Murrah buffaloes slaughtered at different weights

Buffalo meat production has been arising interest breeder and emerges as alternative to consumer, more and more demanding of the quality products. Thus, this research was conducted to study the chemical composition and tenderness of Longissimus dorsi muscle from 10 non-castrated Murrah buffaloes slaughtered at different weights. The research was carried in feedlot of School of Veterinary Medicine and Animal Science of the São Paulo State University, Botucatu, São Paulo, Brazil. Animals were divided in two groups, received diet ad libitum and slaughtered when reached 450 and 500 kg of live weight. The experiment design was completely randomized, with five repetitions to each treatment. Meat sample from Longissimus dorsi muscle, taken between 12(th) and 13(th) ribs, were carried analysis of moisture, crude protein, fat, ash, Longissimus muscle area (LMA), fat thickness (FT), marbling, calorie and tenderness. It did not have significant difference between the groups. Average values at of 76.0; 20.7; 2.1 and 1.2 of moisture, crude protein, fat and ash respectively, were obtained. Calorie, tenderness, LMA, FT and marbling were obtained at average values of 132 kca1/100g; 3.94 kgf; 34.2 cm(2); 5.9 mm and 2 points, respectively. Values obtained for tenderness are similar in the literature and has been proving that buffalo meat is tender (< 5kgf). Positive correlation was observed between the protein percentage and the shear force of the meat. The buffalo meat is excellent alternative source of red protein of high biological value to feeding of Brazilian consumers.

Aerobic Training, But Not Creatine, Modifies Longissimus Dorsi Muscle Composition

The goal of this study was to investigate by means of an ultrasound examination the composition of the longissimus dorsi muscle in 12 purebred Arabian horses submitted to aerobic training for 90 days, with and without creatine supplementation. Creatine supplementation was carried out by daily administration of 75 g creatine monohydrate mixed into the ration during 90 days of training. Physical conditioning was conducted on a high-performance treadmill, and training intensity was stipulated by calculating the velocity at which blood lactate reaches 4 mmol/l, determined monthly for each animal. The individual intensity of physical force was established at 80% of velocity that resulted in a blood lactate level of 4 mmol/l. The cross-sectional area and the thickness of the layer of fat of the longissimus dorsi muscle were measured for each group at the end of 8 months of inactivity and after 30, 60, and 90 days of training without (control groups) or with creatine supplementation (experimental groups). The results showed that aerobic training combined with or without creatine supplementation caused significant longissimus dorsi hypertrophy and reduction in the thickness of the fat layer. No beneficial effect from prolonged creatine supplementation on the body composition of horses was detected. © 2007 Elsevier Inc. All rights reserved.

Expression of genes related to quality of Longissimus dorsi muscle meat in Nellore (Bos indicus) and Canchim (5/8 Bos taurus×3/8 Bos indicus) cattle

This study was performed to compare CAPN1, CAPN2, CAST, TG, DGAT1 and LEP gene expressions and correlate them with meat quality traits in two genetic groups (Nellore and Canchim) in order to assess their expression profile and use their expression profile as genetic markers. We analyzed 30 young bulls (1. year old), 15 of each genetic group. Samples of the Longissimus dorsi muscle were collected for analysis of: total lipids (TL) and meat tenderness measured as Warner-Bratzler shear force (SF) and myofibrillar fragmentation (MFI) at day of slaughter and 7. days of aging. Gene expression profiles were obtained via RT-qPCR. TL and MFI showed differences between breeds, higher MFI in Canchim and higher TL in Nellore. Calpains showed no differential expression between groups, as did DGAT1, TG, and LEP. CAST was expressed more in the Nellore cattle. The only significant within-breed correlation (0.79) between gene expression and meat traits was found for DGAT1 and MFI in Canchim breed. Although the number of animals used in this study was small, the results indicate that the increased expression of CAST in Nellore may reflect tougher meat, but the lack of correlations with the meat traits indicates it is not a promising genetic marker. © 2013 Elsevier Ltd.

Influência do peso de abate nas características de qualidade de carcaça e da carne do músculo Longissimus dorsi em novilhos nelore e cruzados Limousin - Nelore

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Expressão de genes relacionados à qualidade da carne do músculo longissimus dorsi em Nelore (Bos indicus) e canchim (5/8 Bos taurus x 3/8 Bos indicus)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)