Muscle Development of Livestock Animals: Physiology, Genetics and Meat Quality
by M. F. W. te Pas, M. E. Everts, H. P. Haagsman
Pagesr: 432 pages
Edition: First edition (September 27, 2004)
Meat is a major part of human nutrition containing essential protein components. Before muscle becomes meat (i.e. while the animal is alive), skeletal muscle tissue fulfils the important task of maintaining body stature and locomotion. Furthermore, as muscle tissue constitutes over 40% of lean body weight, growth and development of skeletal muscle tissue is a major component of body growth. During the lifetime this highly plastic tissue can adapt in many ways to its function and activity. Exercise in particular can change muscle appearance and physiology dramatically. Therefore knowledge about (livestock) muscle development is of great importance. This book describes the development, growth and adaptation of livestock muscle tissue in various ways, ending with the description of skeletal muscle-specific factors affecting post-mortem meat quality. Therefore the book is divided into three sections: Physiology, Genetics and Meat Quality.