Calpain system (μ- and m-calpain, calpastatin) and myofibril fragmentation index (MFI) were analysed on muscle longissimus thoracis et lumborum of 16 male fallow deer, half 18- and half 30-month-old, slaughtered after a 4-month feeding trial on pasture alone or with concentrate supplement. Diet did not produce any difference on the measured variables. The muscle of the elder deer had a higher calpastatin level 6 h post-mortem (136.0 vs. 99.7 units/50 g, for the 30- and 18-months-old, respectively), and a lower MFI value, particularly 24 h post-mortem (71.1 vs. 89.1). This is in agreement with previous data showing tougher meat from 30-month-old animals.

Calpain system in vitro activity and myofibril fragmentation index in fallow deer (Dama dama): Effects of age and supplementary feeding / Volpelli, Luisa Antonella; S., Failla; A., Sepulcri; E., Piasentier. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 69:3(2005), pp. 579-582. [10.1016/j.meatsci.2004.09.009]

Calpain system in vitro activity and myofibril fragmentation index in fallow deer (Dama dama): Effects of age and supplementary feeding

VOLPELLI, Luisa Antonella;
2005

Abstract

Calpain system (μ- and m-calpain, calpastatin) and myofibril fragmentation index (MFI) were analysed on muscle longissimus thoracis et lumborum of 16 male fallow deer, half 18- and half 30-month-old, slaughtered after a 4-month feeding trial on pasture alone or with concentrate supplement. Diet did not produce any difference on the measured variables. The muscle of the elder deer had a higher calpastatin level 6 h post-mortem (136.0 vs. 99.7 units/50 g, for the 30- and 18-months-old, respectively), and a lower MFI value, particularly 24 h post-mortem (71.1 vs. 89.1). This is in agreement with previous data showing tougher meat from 30-month-old animals.
2005
69
3
579
582
Calpain system in vitro activity and myofibril fragmentation index in fallow deer (Dama dama): Effects of age and supplementary feeding / Volpelli, Luisa Antonella; S., Failla; A., Sepulcri; E., Piasentier. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 69:3(2005), pp. 579-582. [10.1016/j.meatsci.2004.09.009]
Volpelli, Luisa Antonella; S., Failla; A., Sepulcri; E., Piasentier
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/460058
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