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Utilice este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/2072


Título: 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
Autores: Gil, Marta
Serra, Xavier
Gispert, Marina
Oliver, M. Àngels
Sañudo, Carlos
Panea, Begoña
Olleta, José L.
Campo, Marimar
Oliván, Mamen
Osoro Otaduy, Koldo
García-Cachán, María D.
Cruz-Sagredo, Rosario
Izquierdo, Mercedes
Espejo, Manuel
Martín, Marta
Piedrafita, Jesús
Palabras Claves: Bovine breed
Myosin heavy chain 1
Bichemical characteristics
Meat colour
Fecha Edición: Jun-2001
Editor: Elsevier
Cita Bibliográfica: Gil, Marta; Serra, Xavier; Gispert, Marina; Oliver, M. Àngels; Sañudo, Carlos; Panea, Begoña [et. al]. 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. Meat Science. 2001; 58 (2): 181-188.
Resumen: 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.
URI: https://ria.asturias.es/RIA/handle/123456789/2072
ISSN: 0309-1740
Aparece en las Colecciones:Agroalimentación y Ganadería
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