Histochemical muscle fibre characteristics of German Heath lamb meat
نویسندگان
چکیده
منابع مشابه
Histochemical Fibre Types in Human Extraocular Muscle
It has long been known that the striated muscle fibres of which the extraocular muscles are composed differ in many respects from skeletal muscle in general. Their relatively small size, rich innervation, their small motor units and the presence of a proportion of fibres with multiple endplates are special characteristics which are recounted in most modern texts of ophthalmology. There are thre...
متن کاملconjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
The histochemical profiles of fibre types in porcine skeletal muscle.
Using a variety of histochemical methods -mATPase staining after alkaline and acid preincubations, NADH-TR and alpha-MGPDH- we have investigated the fibre types in porcine skeletal muscle. The results reveal that four major fibre types -I, IIA, IIB and II*- can be separated histochemically in Longissimus lumborum muscle of Landrace pigs. The histochemical properties of the muscle fibre type II*...
متن کاملThe effects of sex and slaughter weight on muscle fibre characteristics and physico-chemical properties of lamb longissimus thoracis muscle
The objective was to investigate the effect of sex and slaughter weight on muscle fibre and meat quality traits of longissimus thoracis (LT) muscle in lambs. Used were 22 female and 30 male lambs of Polish Longwool sheep from two slaughter weight groups: I – 15-20 kg and II – 25-30 kg. LT muscle samples were taken to categorize fibre types (I, IIA and IIB) according to their NADHtetrazolium red...
متن کاملAssociations of the variation in the porcine myogenin gene with muscle fibre characteristics, lean meat production and meat quality traits.
Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre charac...
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ژورنال
عنوان ژورنال: Acta Veterinaria Brno
سال: 2015
ISSN: 0001-7213,1801-7576
DOI: 10.2754/avb201584030297