Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)

• Published in: Meat science 2024-03, Vol.209, p.109414-109414, Article 109414
• Main Authors: Bai, Xueyuan, Yin, Feng, Ru, Ang, Li, Ming, Tian, Wei, Zhang, Guiyan, Chen, Qingwen, Chai, Rong, Liu, Yanxia, Cui, Wenming, Shi, Hongmei, Zhu, Chaozhi, Zhao, Gaiming
• Format: Article
• Language: English
• Subjects: Animals; Cattle; Collagen - metabolism; Meat - analysis; Muscle, Skeletal - metabolism; Myosin Heavy Chains - genetics; Myosin Heavy Chains - metabolism; Protein Isoforms - metabolism
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2023.109414

Myosin heavy chain (MHC) isoforms and meat quality characteristics of different muscles were investigated to explore their potential relationships in yaks. Results showed that semitendinosus (ST), longissimus thoracis (LT), and infraspinatus (IS) have a greater ratio of MHC IIb (47.84%), MHC IIa (73.27%), and MHC I (24.26%), respectively, than the other two muscles. Compared with LT or ST, IS exhibited more intense color, greater water-holding capacity, and initial tenderness with higher intermuscular fat (IMF) and collagen (of lower cross-linking level), presenting overall better quality. Variations in MHC isoforms accounted for the muscle-specific meat quality. Specifically, MHC I was positively associated with redness, myoglobin, IMF, collagen, pH, and thermal stability and negatively associated with myofibril fragmentation index, fiber thickness, collagen cross-linking, and drip loss. These results provide insights into the relationships between MHC isoforms and meat quality in yaks and the MHC I isoform has an extensive influence on meat quality.