Abstract
From the perspective of meat histological structure, this paper studied the muscle tissue characteristics of Qinchuan, Luxi and Yanbian cattle by HE staining and immunohistochemical staining, and explored the correlation between them and meat quality traits. The results showed that there were significant differences in muscle fiber diameter, muscle fiber density and sheath thickness among the three cattle breeds. Among them, Luxi cattle had the smallest muscle fiber diameter and the largest muscle fiber density, while Qinchuan cattle were opposite; The muscle sheath of Yanbian cattle was the thickest. Correlation analysis showed that muscle fiber diameter was negatively correlated with tenderness and intramuscular fat content, positively correlated with shear force and cooking loss; Muscle fiber density was positively correlated with tenderness and intramuscular fat content, negatively correlated with shear force and cooking loss; Muscle sheath thickness was positively correlated with shear force and cooking loss, negatively correlated with tenderness and intramuscular fat content. It provides a theoretical basis for further study on the relationship between muscle histological structure and meat quality of beef cattle.
Keywords
cattle, muscle histology, meat quality, correlation analysis, muscle fiber
Full Text
From the perspective of meat histological structure, this paper studied the muscle tissue characteristics of Qinchuan, Luxi and Yanbian cattle by HE staining and immunohistochemical staining, and explored the correlation between them and meat quality traits. The results showed that there were significant differences in muscle fiber diameter, muscle fiber density and sheath thickness among the three cattle breeds. Among them, Luxi cattle had the smallest muscle fiber diameter and the largest muscle fiber density, while Qinchuan cattle were opposite; The muscle sheath of Yanbian cattle was the thickest. Correlation analysis showed that muscle fiber diameter was negatively correlated with tenderness and intramuscular fat content, positively correlated with shear force and cooking loss; Muscle fiber density was positively correlated with tenderness and intramuscular fat content, negatively correlated with shear force and cooking loss; Muscle sheath thickness was positively correlated with shear force and cooking loss, negatively correlated with tenderness and intramuscular fat content. It provides a theoretical basis for further study on the relationship between muscle histological structure and meat quality of beef cattle.