Histological Characteristics, Fatty Acid Composition of Lipid Fractions, and Cholesterol Content of and Muscles in Maremmana and Limousine Bovine Breeds

Overview

Journal Front Vet Sci

Specialty Veterinary Medicine

Date 2017 Jun 30

PMID 28660199

Citations 1

Authors

Andrea Serra

Giuseppe Conte

Elisabetta Giannessi

Laura Casarosa

Carla Lenzi

Alessandro Baglini

Francesca Ciucci

Alice Cappucci

Marcello Mele

Affiliations

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Abstract

This study examined the histological properties of and muscle in two different bovine breeds, Maremmana (Ma) (an autochthonous breed from Tuscany, Italy) and Limousine (Lm). The animals were grazed in two adjoining pastures, received the same feed supplementation, and were weighed monthly. The experimental period lasted from weaning (6 months old) to slaughter (19 months old). Muscle samples were collected immediately after slaughter, before carcass cooling. Regarding the histological properties, the number of muscle fibers (TNF), mean sarcolemma perimeter (MSP), cross-sectional area, and total sarcolemma perimeter (TSP) were determined. Samples were also analyzed for proximate composition, fatty acid profile of total lipids (TLs), phospholipids (PLs), and neutral lipids (NLs), and for total cholesterol content. Breed was a significant variation factor for the performance parameter and histological muscle fiber properties. Interestingly, despite that Ma being a less extensively genetically improved breed than Lm, it showed higher weight at slaughter (+18%) and daily weight gain (+19%). Ma also showed smaller muscle fibers than Lm and, consequently, the TSP was higher. This difference affected the lipid fraction distribution (Lm was higher in PLs and lower in NLs than Ma) and, consequently, the fatty acid composition of TLs (Lm was high in polyunsaturated fatty acids, while Ma was high in monounsaturated fatty acids). The results of this experiment highlight the importance of environmental and management conditions on the full expression of genotypic potential.

Citing Articles

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