The role of the myostatin protein in meat quality – a review

Abstract

Abstract. The myostatin protein is a regulator factor in the normal muscle that determines the maximum amount of muscle mass that is typical of that species. If the myostatin gene is mutant, the negative regulating function of the gene does not work. This leads to an increased muscle growth resulting in muscle hypertrophy and hyperplasia. That phenomenon occurs in beef cattle production as well, e.g. in Belgian White-Blue breed where the "double-muscled" phenotype is common due to the successful selection. In the view of quality meat production, this is an outstanding trait, since these animals produce not just more, but better: leaner and tenderer meat. Crossing with Belgian White-Blue cattle shows that although the gene is recessive and monofactorial, its effect is apparent even in heterozygotes due to its partial dominance: the meat:bone ratio and meat yield is better than those of the other breed. In animals with a Culard phenotype this trait manifests with others: there are less fat and suet deposited and the amount of connective tissues between muscles are also decreased.