Resumen

GRAZIOTTI, G.H et al. Metabolic profile of the semitendinosus muscle in the pig. InVet [online]. 2007, vol.9, n.1, pp.19-26. ISSN 1668-3498.

Our objective has been to know the architectural design and the metabolic profile of the semitendinosus muscle, for applying to husbandry studies. Diverse studies have documented that muscles are composed by subvolumens called neuromuscular compartments. The characteristics of the fibers vary among the subvolumens. The oxidative capacity is one of the most important characteristic in the process of muscle transformation into good quality meat. After fixing and digesting in 25% nitric acid, the structural design of the semitendinosus muscle, following the distribution of the sciatic nerve primary branches, was studied. Two compartments, proximal and distal, were determined in the axial half of each belly muscle. The distal-medial compartment had a significant higher oxidative capacity (p<0,05) compare with the other compartments. Consequently, we consider that the semitendinosus muscle structural design might be consider when determine the biochemical and physical studies involving the meat quality. This study may be useful for future researchers in the meat industry.

Palabras clave : Semitendinosus; Pig; Meat quality; Muscular metabolism.

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