Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry
In the past, the primary emphasis of livestock and poultry breeding was mainly on improving the growth rate, meat production efficiency and disease resistance. However, the improvement of meat quality has become a major industrial focus due to the ongoing advancements in livestock and poultry breedi...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2023-11-01
|
| Series: | Frontiers in Veterinary Science |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fvets.2023.1284551/full |
| _version_ | 1797490044892610560 |
|---|---|
| author | Meijie Mo Zihao Zhang Xiaotong Wang Wenjin Shen Li Zhang Shudai Lin |
| author_facet | Meijie Mo Zihao Zhang Xiaotong Wang Wenjin Shen Li Zhang Shudai Lin |
| author_sort | Meijie Mo |
| collection | DOAJ |
| description | In the past, the primary emphasis of livestock and poultry breeding was mainly on improving the growth rate, meat production efficiency and disease resistance. However, the improvement of meat quality has become a major industrial focus due to the ongoing advancements in livestock and poultry breeding. Skeletal muscles consist of multinucleated myofibers formed through the processes of myoblast proliferation, differentiation and fusion. Muscle fibers can be broadly classified into two main types: slow-twitch (Type I) and fast-twitch (Type II). Fast-twitch fibers can be further categorized into Type IIa, Type IIx, and Type IIb. The proportion of Type I and Type IIa muscle fibers is positively associated with meat quality, while the presence of Type IIb muscle fibers in skeletal muscle tissue is inversely related to meat quality. Consequently, muscle fiber composition directly influences meat quality. The distribution of these fiber types within skeletal muscle is governed by a complex network, which encompasses numerous pivotal regulators and intricate signaling pathways. This article aims to succinctly outline the parameters utilized for assessing meat quality, elucidate the relationship between muscle fiber composition and meat quality as well as elaborate on the relevant genetic factors and their molecular mechanisms that regulate muscle fiber types in livestock and poultry. This summary will enrich our comprehension of how to improve meat quality in livestock and poultry, providing valuable insights for future improvements. |
| first_indexed | 2024-03-10T00:26:03Z |
| format | Article |
| id | doaj.art-c9fb0010c9014582ae4fa76a5997036f |
| institution | Directory Open Access Journal |
| issn | 2297-1769 |
| language | English |
| last_indexed | 2024-03-10T00:26:03Z |
| publishDate | 2023-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Veterinary Science |
| spelling | doaj.art-c9fb0010c9014582ae4fa76a5997036f2023-11-23T15:34:31ZengFrontiers Media S.A.Frontiers in Veterinary Science2297-17692023-11-011010.3389/fvets.2023.12845511284551Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultryMeijie MoZihao ZhangXiaotong WangWenjin ShenLi ZhangShudai LinIn the past, the primary emphasis of livestock and poultry breeding was mainly on improving the growth rate, meat production efficiency and disease resistance. However, the improvement of meat quality has become a major industrial focus due to the ongoing advancements in livestock and poultry breeding. Skeletal muscles consist of multinucleated myofibers formed through the processes of myoblast proliferation, differentiation and fusion. Muscle fibers can be broadly classified into two main types: slow-twitch (Type I) and fast-twitch (Type II). Fast-twitch fibers can be further categorized into Type IIa, Type IIx, and Type IIb. The proportion of Type I and Type IIa muscle fibers is positively associated with meat quality, while the presence of Type IIb muscle fibers in skeletal muscle tissue is inversely related to meat quality. Consequently, muscle fiber composition directly influences meat quality. The distribution of these fiber types within skeletal muscle is governed by a complex network, which encompasses numerous pivotal regulators and intricate signaling pathways. This article aims to succinctly outline the parameters utilized for assessing meat quality, elucidate the relationship between muscle fiber composition and meat quality as well as elaborate on the relevant genetic factors and their molecular mechanisms that regulate muscle fiber types in livestock and poultry. This summary will enrich our comprehension of how to improve meat quality in livestock and poultry, providing valuable insights for future improvements.https://www.frontiersin.org/articles/10.3389/fvets.2023.1284551/fulllivestock and poultryskeletal musclemeat qualitymuscle fiber typesmechanism |
| spellingShingle | Meijie Mo Zihao Zhang Xiaotong Wang Wenjin Shen Li Zhang Shudai Lin Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry Frontiers in Veterinary Science livestock and poultry skeletal muscle meat quality muscle fiber types mechanism |
| title | Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry |
| title_full | Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry |
| title_fullStr | Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry |
| title_full_unstemmed | Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry |
| title_short | Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry |
| title_sort | molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry |
| topic | livestock and poultry skeletal muscle meat quality muscle fiber types mechanism |
| url | https://www.frontiersin.org/articles/10.3389/fvets.2023.1284551/full |
| work_keys_str_mv | AT meijiemo molecularmechanismsunderlyingtheimpactofmusclefibertypesonmeatqualityinlivestockandpoultry AT zihaozhang molecularmechanismsunderlyingtheimpactofmusclefibertypesonmeatqualityinlivestockandpoultry AT xiaotongwang molecularmechanismsunderlyingtheimpactofmusclefibertypesonmeatqualityinlivestockandpoultry AT wenjinshen molecularmechanismsunderlyingtheimpactofmusclefibertypesonmeatqualityinlivestockandpoultry AT lizhang molecularmechanismsunderlyingtheimpactofmusclefibertypesonmeatqualityinlivestockandpoultry AT shudailin molecularmechanismsunderlyingtheimpactofmusclefibertypesonmeatqualityinlivestockandpoultry |