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Current IssueEditorial BoardOnline First Articles
Indian Journal of
Animal Research
Print ISSN: 0367-6722
Online ISSN: 0976-0555
NASS Rating
6.40
SJR
0.233
CiteScore
0.606

Chief Editor:
M. R. Saseendranath
Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, INDIA
Frequency:Monthly
Indexing:
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, ...

Research Article

Indian Journal of Animal Research, volume 52 issue 10 (october 2018) : 1526-1530

Relationship between muscle fiber characteristics and meat quality parameters in Turkish native goat breeds

Emre Sirin
1Ahi Evran University, Faculty of Agriculture, Department of Agricultural Biotechnology, 40250 Kirsehir, Turkey.
Cite article:- Sirin Emre (2018). Relationship between muscle fiber characteristics and meat quality parameters in Turkish native goat breeds. Indian Journal of Animal Research. 52(10): 1526-1530. doi: 10.18805/ijar.B-1004.

ABSTRACT

This study was conducted to determine muscle fiber characteristics and their effect on some meat quality parameters in Longissimus dorsi (LD) and Semitendinosus (ST) muscles from kids of some Turkish native goat breeds. Male kids of Hair (n=6), Angora (n=6), Kilis (n=6) and Honamli (n=6) (pure breeds) were used as experimental animals. All kids were slaughtered at 3 months of weaning age and muscles samples were collected for determination of type I, IIA and IIB muscle fibers and some meat quality parameters. It was found that type IIA fiber number of Hair and Honamli kids were higher than those of other breeds in LD muscle. Similarly, Hair kids had higher number of (P<0.05) type IIA in ST muscle compared to other breeds. Generally, there were negative correlations between tenderness, pH and number of muscle fiber types in LD and ST muscles of all breeds (P<0.05). Also, there were positive correlations between intra muscular fat and number of muscle fiber types in LD muscles of all breeds (P<0.05). Conclusively, kids of Turkish native goat breeds had different muscle fiber characteristics which can affect meat quality. 

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