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Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat
Korean J. Food Sci. An. 2017;37:948-954
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Young-Hwa Hwang1, Sung-Hyun Joo2, Allah Bakhsh3, Ishamri Ismail2, and Seon-Tea Joo1,2,3*

1Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
2Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
3Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
Correspondence to: Seon-Tea Joo
Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
Tel: +82-55-772-1943 Fax: +82-55-772-1949 E-mail: stjoo@gnu.ac.kr
Received December 1, 2017; Revised December 9, 2017; Accepted December 9, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this study was to investigate the relationship between muscle fiber characteristics and fatty acid composition of four major muscles in Korean native black goat (KNBG). Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), and gluteus medius (GM) were obtained from five male KNBGs of 36 mon of age and subjected to histochemical analysis and to determine fatty acid composition and meat quality traits. There were significant (P<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these four muscles. PM had the highest FNP of type I and the lowest FNP of type IIB, while SM had the highest FNP of type IIB. The highest fat content was observed in LL while SM had the lowest fat content. The proportions of SFA and MUFA were significantly (P<0.05) different among four muscles due to differences in the majority of fatty acids such as oleic (C18:1) and palmitic (C16:0) acids. The PUFA/SFA ratio was significantly (P<0.05) different among four muscles, and the highest PUFA/SFA ratio was observed in PM. Results suggested that LL and PM might be healthful because of higher desirable fatty acid value and PUFA/SFA ratio, respectively. Also, data showed that correlations between muscle fiber types and fatty acids proportion of goat muscles were reversed with those of cattle muscles.
Keywords : Korean native black goat, goat muscles, goat meat quality, goat muscle fiber, fatty acid compositions, muscle fiber characteristics


August 2018, 38 (4)