Analysis of Rumen Smooth Muscle Myofibrillar Protein Characteristic and Quality Changes in Yak Beef Cattle
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Abstract:
Law of change of the characteristic and quality of rumen myofibrillar proteins in yak and beef cattle were investigated in this study in order to provide a theoretical reference for the in-depth study of smooth muscles. Taking the rumen of yak beef cattle as the research object, the changes of water loss rate, cooking loss, shearing force, myofibril fragmentation index(MFI), protein solubility, surface hydrophobicity and microstructure were determined during refrigeration at 4 ℃.The results showed that, throughout the refrigeration process, the water loss rate, cooking loss, MFI and surface hydrophobicity of the two rumen showed an upward trend, which rose to the maximum on the 7th day. The shear force and protein solubility showed a downward trend. The rumen shear force, total protein solubility and myofibrillar protein solubility of yak decreased to a minimum of 5.54 kgf, 314.19 mg/g, and 116.37 mg/g, respectively, on the 7th day. The rumen shear force of beef cattle showed the minimum value of 7.82 kgf on the first day and the total protein solubility and sarcoplasmic fibrin solubility decreased to their minimum values of 368.57 mg/g and 221.75 mg/g, respectively, on the 7th day. The myofibrillar protein solubility decreased to a minimum of 139.21 mg/g on the 5th day. The fascia and endomysium showed a scattered arrangement with larger gaps between the muscle fiber bundles becomes. In conclusion, the difference in the regularity of the two rumen quality changes may be caused by the difference in muscle fiber structure and protein solubility.
