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Endurance-exercised growing sheep: II. Tenderness increase and change in meat quality
J L Aalhus1, M A Price, P J Shand
1Department of Animal Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.
Meat Science
|November 9, 2011
Summary
Chronic treadmill exercise improved meat tenderness in ram lambs, particularly in the vastus lateralis muscle. This enhanced tenderness was linked to a higher protein-to-collagen ratio and potentially pH variations.
Area of Science:
- Animal Science
- Meat Science
- Exercise Physiology
Background:
- Understanding the impact of exercise on meat quality is crucial for livestock production.
- Previous research has explored exercise effects, but specific metabolic and chemical links to tenderness require further investigation.
Purpose of the Study:
- To investigate the effects of chronic treadmill exercise on meat quality in ram lambs.
- To correlate changes in meat tenderness with underlying metabolic and chemical factors.
Main Methods:
- Ram lambs underwent chronic treadmill exercise, with meat quality traits measured instrumentally.
- Thaw and drip losses were assessed for semimembranosus (SM) and vastus lateralis (VL) muscles.
- Chemical analyses included collagen, protein content, and myofibrillar fragmentation.
Main Results:
- Exercised sheep exhibited significantly more tender meat compared to controls.
- The vastus lateralis muscle showed a higher myofibrillar protein to total collagen ratio in exercised sheep, correlating with increased tenderness.
- Slightly higher pH in exercised sheep meat may also contribute to enhanced tenderness.
Conclusions:
- Chronic treadmill exercise can positively influence meat tenderness in ram lambs, primarily through mechanisms affecting the vastus lateralis muscle.
- The myofibrillar protein to collagen ratio is a key indicator of exercise-induced tenderness improvements.
- Further research is needed to fully elucidate the biochemical pathways involved.
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