title: Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs.
abstract: Glycolytic potential and activities of myofibrillar ATPase, lactate dehydrogenase, citrate synthase, glycogen synthetases and glycogen phosphorylases were measured in five muscles from five Large White, eight Pietrain, seven Belgian Landrace and eight Penshire pigs (Penshire is a composite line including 50% Hampshire, 35% Duroc and 15% Large White blood). Additionally, ultimate pH was measured on the loin and four ham muscles. Muscles could be classified as follows on the basis of enzyme activities: Longissimus dorsi and Semimembranosus as 'fast white', Rectus abdominis as 'intermediate'. Trapezius and Masseter as 'slow red'. Small breed differences were observed in enzyme activities except for citrate synthase activity and degree of activation of glycogen phosphorylase in the 'fast white' muscles. Large Whites, Pietrains and Belgian Landraces did not differ in glycolytic potential whatever the muscle involved. Compared with these three breeds, Penshires had much higher glycolytic potential values in the 'fast white' muscles (+51 to 75%) and in the 'intermediate' muscle (+29 to 56%). However, in the 'slow red' muscles, there was almost no difference in this trait between the four breeds. The Penshire pigs showed lower ultimate pH than the pigs from the other breeds in three of the four ham muscles studied. It is concluded that muscle metabolic type must be considered when assessing breed variation in glycolytic potential, and that the high muscle glycolytic potential characterizing the Hampshire could be inherited as a dominant trait in Hampshire crosses.
authors: Station de Recherches sur la Viande, INRA, Theix, 63122 Ceyrat, France.
authors: G
authors: G
authors: Monin
authors: A
authors: A
authors: Mejenes-Quijano
authors: A
authors: A
authors: Talmant
authors: P
authors: P
authors: Sellier