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Muscles in most domestic animals dif-fer in function and growth potential based largely on muscle fiber type composition. Though much is known about satellite cells (SC), information is limited regard-ing how populations of SC differ with muscle fiber type, especially in pigs. Therefore, the objective of this study was to isolate and culture SC from red (RST) and white (WST) portions of the semitendinosus muscle of neonatal and adult pigs and determine their capacity to proliferate, differentiate, and express various myosin heavy chain (MyHC) isoforms in vitro. Porcine satel-lite cells were isolated from RST and WST muscles of 6-wk-old and adult (>6-mo-old) pigs and cultured under standard conditions. Muscle from neonatal pigs yielded nearly 10 times more (P < 0.001) presumptive satellite cells as those from adult pigs, with fusion percentages close to 60% for the former. The RST yielded more (P < 0.001) SC per gram muscle compared to WST, 8.1 ± 0.2 x 104 cells versus 6.7 ±0.1 x 104 cells/gram muscle in young pigs, and 9.7 ± 0.4 x 10³ cells versus 5.5 ± 0.4 x 10³ cells/gram muscle in adult pigs, respectively. Likewise, satellite cells from RST proliferated faster (P < 0.001) than those from WST across both ages, as indicated by a shorter cell doubling time, 18.6 ± 0.8 h versus 21.3 ± 0.9 h in young pigs, and 23.2 ± 0.7 h ver-sus 26.7 ± 0.9 h in adult pigs, respectively. As a result of shorter times to confluence, satellite cells from RST also formed myotubes earlier than those SC originating from WST. Once induced, however, SC from WST differenti-ated and fused faster (P < 0.05) as evidenced by fusion percentage within the first 24 h, 41.6% versus 34.3%, respectively; but reached similar ultimate fusion per-centages similar to WST by 48 h. Over 90% of MyHC expressed in maximally fused SC cultures from both RST and WST was restricted to the embryonic isoform. Type IIX MyHC mRNA was not detected in any culture. Myotube cultures from RST expressed more (P <0.01) Type I MyHC isoform mRNA than those from WST, whereas those cultures from WST expressed more (P < 0.05) Type II (including Types IIA and IIB) MyHC tran-scripts. These data show SC cultures from porcine fast and slow muscles express MyHC profiles largely reflec-tive of their muscle of origin and suggest satellite cells are partially restricted to a particular muscle phenotype in which they are juxtapositioned. Understanding the molecular nature of these intrinsic control mechanisms may lead to improved strategies for augmenting meat animal growth or muscle regeneration. [ABSTRACT FROM AUTHOR]

Feeding increased levels of dietary vitamin E can inhibit lipid oxidation. The aim of this study was to investigate the effect of levels of dietary α-to-copherol acetate (VE) and feeding duration on meat quality and lipid oxidation. Eighty-one pigs were allocated to 1 of 3 diets containing 40, 200, or 400 IU of VE/kg of feed, and each diet group was divided into 3 feeding periods (3, 6, or 9 wk). Carcass characteristics and meat quality were evaluated. Oxidative stability of fresh and cooked pork patties and pork chops was determined after chilled or frozen storage. Increasing dietary concentrations of VE did not affect any growth performance parameter. Drip loss, however, decreased (P < 0.05) with increased dietary VE levels. Moreover, an increased duration of VE feeding improved (P < 0.05) pH and drip loss. Less lipid oxidation (P < 0.05) was detected in fresh ground pork from pigs fed greater concentrations of VE after 4 d of storage. A greater (P < 0.05) resistance to oxidation in cooked ground pork was observed in pigs fed 200 or 400 IU of VE/kg at 2 and 6 d of storage. Fresh and cooked pork patty oxidation decreased (P < 0.05) linearly as feeding duration in- creased from 3 to 9 wk. After 6 mo of freezer storage, lipid oxidation of pork chops from pigs fed 200 or 400 IU of VE/kg was lower (P < 0.05) than for pigs fed 40 IU of VE/kg. Likewise, lipid oxidation of pork chops of pigs fed VE for an extended period of time (6 wk) was lower (P < 0.05) after 9 mo of storage. Fatty acid profiles of neutral lipid fraction of the LM became more unsaturated (P < 0.05) with added VE to the feed. These results indicate an increased intake of dietary VE concentration, and prolonged feeding of VE can improve drip loss and reduce lipid oxidation in ground pork and pork chops. This study suggests that supplementation with 200 IU of VE/kg of feed for 6 wk before market is beneficial in improving lipid stability and pork quality. [ABSTRACT FROM AUTHOR]

The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (P < 0.001) pH decline and improved (P < 0.05) color. P and SB administration improved water-holding capacity as indicated by reductions (P < 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (P < 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork. [ABSTRACT FROM AUTHOR]

1. Early post-mortem pH was used to identify PSE-like turkey meat, characterised by a low waterholding capacity and pale colour. In a commercial turkey processing facility, the pH value of turkey breast muscle was measured at 0, 9, 10, 14, 154, 231, and 246 min post mortem. 2. At 14 min post mortem , the carcases were separated into 3 pH classes: low (<5.70), medium (5.70 to 6.18), and high (>6.18). Low pH carcasses (<5.70) had higher drip loss(1.75%) than medium (0.81%) and high pH carcases (0.75%). Furthermore, high pH carcases (>6.18) had a lower L * value (darker) than low and medium pH carcases. 3. The effects of using CO2 'snow' on turkey breast muscle quality were also investigated. Light CO2 'snow' treatment (57 g snow/kg breast) and heavy CO2 treatment (113 g snow/kg breast) resulted in higher drip losses than the control no CO2 snow) group. [ABSTRACT FROM AUTHOR]

Provides information on a study which investigated skeletal muscle insulin-like growth factor I (IGF-I) and ...-actin mRNA responses to increase amino acid availability in growing steers. Scope and objectives; Assay protocols; Increase of plasma urea nitrogen concentrations; Conclusions.