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CABI Book Chapter

Muscle development of livestock animals: physiology, genetics and meat quality.

Book cover for Muscle development of livestock animals: physiology, genetics and meat quality.

Description

This book describes the development, growth and adaptation of livestock muscle tissue and contains 18 chapters divided into physiology, genetics and meat quality sections. The physiology section contains chapters on the mechanism of muscle fibre development in the fetus and the importance of high muscle fibre numbers for muscle mass and meat quality (1); muscle fibre type identification and charac...

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Chapter 16 (Page no: 343)

Genetic control of intramuscular fat accretion.

The effects of the intramuscular fat (IMF) content on meat quality, different strategies to improve the IMF content of pigmeat and marker-assisted selection of IMF content are reviewed.

Other chapters from this book

Chapter: 1 (Page no: 1) Number and size of muscle fibres in relation to meat production. Author(s): Rehfeldt, C. Fiedler, I. Stickland, N. C.
Chapter: 2 (Page no: 39) Fibre type identification and functional characterization in adult livestock animals. Author(s): Reggiani, C. Mascarello, F.
Chapter: 3 (Page no: 69) Manipulation of muscle fibre number during prenatal development. Author(s): Stickland, N. C. Bayol, S. Ashton, C. Rehfeldt, C.
Chapter: 4 (Page no: 83) The effect of growth and exercise on muscle characteristics in relation to meat quality. Author(s): Dingboom, E. G. Weijs, W. A.
Chapter: 5 (Page no: 103) Nutrition, hormone receptor expression and gene interactions: implications for development and disease. Author(s): Dauncey, M. J. Katsumata, M. White, P.
Chapter: 6 (Page no: 125) The impact of minerals and micronutrients on growth control. Author(s): Dørup, I.
Chapter: 7 (Page no: 137) Na+,K+-ATPase in skeletal muscle: significance of exercise and thyroid hormones for development and performance. Author(s): Slob, S. Klaren, P. H. M. Everts, M. E.
Chapter: 8 (Page no: 157) Local and systemic regulation of muscle growth. Author(s): Goldspink, G.
Chapter: 9 (Page no: 173) Proteolytic systems and the regulation of muscle remodelling and breakdown. Author(s): Los, V. T. Haagsman, H. P.
Chapter: 10 (Page no: 201) The muscle regulatory factors gene family in relation to meat production. Author(s): Houba, P. H. J. Pas, M. F. W. te
Chapter: 11 (Page no: 225) The muscle transcriptome. Author(s): Wimmers, K. Ponsuksili, S. Schellander, K.
Chapter: 12 (Page no: 247) Genome analysis of QTL for muscle tissue development and meat quality. Author(s): Rothschild, M. F. Bidanel, J. P. Ciobanu, D. C.
Chapter: 13 (Page no: 267) Functional genomics and proteomics in relation to muscle tissue. Author(s): Maltin, C. Plastow, G.
Chapter: 14 (Page no: 297) Role of myostatin in muscle growth. Author(s): Ravi Kambadur Bishop, A. Salerno, M. S. McCroskery, S. Mridula Sharma
Chapter: 15 (Page no: 317) The Callipyge mutation for sheep muscular hypertrophy - genetics, physiology and meat quality. Author(s): Freking, B. A. Smith, T. P. L. Leymaster, K. A.
Chapter: 17 (Page no: 363) Post-mortem muscle proteolysis and meat tenderness. Author(s): Hopkins, D. L. Taylor, R. G.
Chapter: 18 (Page no: 389) Water-holding capacity of meat. Author(s): Honikel, K. O.

Chapter details

  • Author Affiliation
  • Department of Medical Genetics, University of Groningen, Antonius Deusinglaan 4, 9713 AW, Groningen, Netherlands.
  • Year of Publication
  • 2004
  • ISBN
  • 0851998119
  • Record Number
  • 20043167647