Structural and functional characteristics of muscle fibres in pigs with different malignant hyperthermia susceptibility (MHS) and different meat quality

• Published in: Meat science 1999-09, Vol.53 (1), p.9-15
• Main Authors: Fiedler, Ilse, Ender, K., Wicke, M., Maak, S., Lengerken, G.v., Meyer, W.
• Format: Article
• Language: English
• Subjects: Angular fibres; Biological and medical sciences; Drip loss; Food industries; Fundamental and applied biological sciences. Psychology; Giant fibres; Glycolytic potential; Meat and meat product industries; Meat quality; Oxidative fibres
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(99)00030-3

In pigs, intensive growth of the musculature is often accompanied by malignant hyperthermia susceptibility (MHS; n gene) and poorer meat quality. Using histological and histochemical methods, different fibre characteristics in the Longissimus muscle were found in Pietrain×German Landrace pigs with this gene defect. Compared to MHS homozygous negative pigs, groups with the n gene had increased diameters of the mean fibre types and increased glycolytic metabolic potential, as shown by a higher frequency of the fast twitch glycolytic type and a lower frequency of the slow twitch oxidative fibre type. Differences between the groups were also found in the number of angular and giant fibre types. Furthermore, a positive correlation was found between the frequency of oxidative fibres and the relative enzyme activity of NADH tetrazolium reductase. The changes correlated with lower pH and higher drip loss in meat from the MHS homozygous positive group. In conclusion, the different muscle fibre characteristics can be interpreted as endogenous factors which influence the physiological condition in the muscle of the live animal and meat quality post mortem.