Development of Muscle-related Genes and Their Effects on Meat Quality

Myofibre is the basic unit of muscle tissue, muscle fibre types and the proportion of fibre types affected meat quality directly. Four adult MyHC isoforms have been identified in skeletal muscles, types I, IIa, IIx and IIb isoforms are corresponding to four MyHC isoforms. Muscle fibre types are influenced by forkhead transcription factor family, myogenic determination gene family and calpain gene family.