Muscle fiber type and metabolic profiles of four muscles from the African black ostrich

Muscle fiber type, fiber cross-sectional area (CSA), enzyme activities (citrate synthase (CS), 3-hydroxyacetyl Co A dehydrogenase (3HAD), lactate dehydrogenase (LDH) and phosphofructokinase (PFK)) and glycogen content were analyzed in the M. iliotibialis cranialis (ITC), M. iliotibialis lateralis, M...

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Bibliographic Details
Published in:Meat science 2023-06, Vol.200, p.109156-109156, Article 109156
Main Authors: Kohn, Tertius A., Anley, Megan J., Magwaza, S'thandiwe N., Adamson, Luqmaan, Hoffman, Louw C., Brand, Tertius S.
Format: Article
Language:English
Subjects:
Animals
Citrate (si)-Synthase
Fiber type
Glycogen - metabolism
L-Lactate Dehydrogenase
Metabolism
Metabolome
Muscle Fibers, Skeletal - metabolism
Muscle, Skeletal - metabolism
Skeletal muscle
Struthioniformes - metabolism
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Summary:Muscle fiber type, fiber cross-sectional area (CSA), enzyme activities (citrate synthase (CS), 3-hydroxyacetyl Co A dehydrogenase (3HAD), lactate dehydrogenase (LDH) and phosphofructokinase (PFK)) and glycogen content were analyzed in the M. iliotibialis cranialis (ITC), M. iliotibialis lateralis, M. gastrocnemius (G) and M. fibularis longus (FL) muscles from 24 ostriches. Type I and II fiber proportions were similar across the 4 muscles, but the ITC had overall the smallest fibers. CS activity was the highest in the ITC, but similar between the remainder of the muscles. 3HAD activities were very low in all muscles, ranging between 1.9 and 2.7 μmol/min/g protein, indicating poor β-oxidation. The ITC also had the lowest PFK activity. Glycogen content averaged ∼85 mmol/kg dry weight across the muscles with large intramuscular variations. The 4 ostrich muscles present with low fat oxidation capacity and low glycogen content, which could have significant implications on meat quality attributes. •Muscle fiber type were similar in four muscles of the ostrich.•Fiber sizes were muscle specific.•Ostrich muscle had very poor fat oxidation.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109156