Evaluation of Type I Collagen in Two Sheep Breeds Using In Vivo Medial Gluteal Muscle Samples

Abstract

Tenderness is the most important and variable factor in meat quality. Traditionally, research evaluating beef tenderness employs either the Warner-Bratzler shear force (WBSF) device, which measures the cutting resistance of the muscle, or sensory panels. However, these analyses are time-consuming, expensive, and performed post-mortem. Like other parameters defining meat quality, texture and tenderness depend on numerous factors related to production, as well as pre- and post-slaughter management. The objective of this study was to evaluate the amount of intramuscular type I collagen in Gluteus medius (a locomotor muscle) samples obtained in vivo from two sheep breeds, Texel and Criolla. A random sample of ten 2-year-old animals from each breed was used, employing a modified Picrosirius-red histological technique to quantify intramuscular type I collagen. In the Gluteus medius muscle of 2-year-old ewes, no differences were found between Texel and Criolla breeds regarding collagen fibers (type I collagen); furthermore, no correlation was detected between body weight and fiber content, despite the Texel sheep being heavier.