Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits

• Published in: Meat science 2006, Vol.72 (1), p.121-129
• Main Authors: Gil, Marta, Ramírez, Jorge A., Pla, Marcial, Ariño, Beatriz, Hernández, Pilar, Pascual, Mariam, Blasco, Agustín, Guerrero, Luis, Hajós, Gyöngyi, Szerdahelyi, Emöke N., Oliver, Maria Ángels
• Format: Article
• Language: English
• Subjects: Ageing; animal growth; Biological and medical sciences; Calpains; Cathepsins; enzyme activity; Food industries; Fundamental and applied biological sciences. Psychology; meat aging; Meat and meat product industries; meat quality; Myofibrillar protein degradation; protein degradation; proteinases; proteolysis; Rabbit; rabbit breeds; rabbit meat; sarcomeres; selection criteria; Texture
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2005.06.014

The effect of selection for growth rate on the degradation of the myofibrillar proteins and on meat texture properties of rabbit longissimus muscle at two ageing times (1 and 7 days) was studied as well as its effect on the proteolytic potential of the muscle. Two groups of contemporary animals (20 rabbits per group), one selected for growth rate (S) for 14 generations and the other unselected control group (C) were compared. The control group was formed from the offspring of the embryos belonging to the 7th generation and was compared with selected animals belonging to 21st generation. Myofibrillar protein degradation was studied by SDS–PAGE electrophoresis (12.5% and 4–15% polyacrylamide gels) followed by densitometric analysis of the pherograms. Texture properties were evaluated by Warner–Bratzler (WB) test and Texture profile analysis (TPA). The activities of proteolytic enzymes calpains and cathepsins and of their inhibitors were determined in the muscle at 24 h. Densitometric analysis of the pherograms of samples aged 7 days showed an extra 30 kDa band and the disappearance of a band with higher molecular weight than the myosin heavy chain with respect to samples aged 24 h in both groups of rabbits. TPA results showed that cohesiveness was significantly lower in meat at 7 days than at 24 h ( P < 0.0001), whereas springiness and chewiness presented a clear tendency to be lower at 7 days than at 24 h ( P = 0.0646 and P = 0.0764, respectively). Regarding the genetic type, S animals presented higher hardness and chewiness than C rabbits. Shear firmness (WB test) was significantly ( P < 0.0001) higher for S group, whereas no significant differences in shear force and area were found. No significant effect ( P > 0.05) of ageing time was detected using WB test. Selection for growth rate did not affect the activities of proteolytic enzymes or their inhibitors.