ÇİFTLİK HAYVANLARINDA KAS LİFİ SINIFLANDIRMA METOTLARI

Çiftlik hayvanlarında (sığır, koyun, kanatlı ve tavşan) kas lifi özellikleri et kalitesi üzerine anahtar bir rol oynamaktadır. Lif tiplerinin kas kütlesi içerisindeki oranı etin kalitesini etkileyebilmektedir. Bu sebeple kas kütlesi içerisindeki liflerin tip ve oranının belirlenmesi et kalitesi açısından önem arz etmektedir. Kas lifi tiplerinin farklı sınıflandırılma metodları bulunmaktadır. Morfolojik, fizyolojik ve histokimyasal özelliklerine göre farklılıklar gösteren kas lifi tiplerinin belirlenmesinde histokimyasal ve immunohistokimyasal boyama teknikleri kullanılmaktadır. En güvenilir ve yaygın olarak kullanılanı histokimyasal boyama tekniğidir. Temel olarak kas lifleri metabolik (oksidatif veya glikolitik) ve fiziksel (hızlı veya yavaş kasılma) aktivitelerine göre sınıflandırılmaktadır. Metabolik aktivitenin belirlenmesinde succinatedehidrogenaz (SDH) veya nicotinanide adenine dinucleotide-tetrazolium reductase (NADH-TR), fizyolojik aktivitenin belirlenmesinde adenozin trifosfataz (ATPase) veya amylophosphorylase (AP) histokimyasal boyama yöntemleri kullanılır. Bu yöntemlere göre belirlenen kas lifleri; Kırmızı, beyaz ve ara form; Tip A, Tip B ve Tip C; Tip I, Tip IIA ve Tip IIB-C; α- Kırmızı, β-Kırmızı ve α-Beyaz; yavaş kasılan oksidatif, hızlı kasılan oksido-glikolitik ve hızlı kasılan glikolitik kas lifi olmak üzere farklı gruplar içerisinde tanımlanmaktadır. Sonuç olarak etin gevrekliği ve aroması üzerine etkili olabilen kas lifi özelliklerinin belirlenip sınıflandırılması et kalitesinin belirlenmesi açısından önem arz etmektedir. Dolayısıyla, bu derlemenin amacı çeşitli histokimyasal boyama teknikleri kullanılarak belirlenen kas liflerinin sınıflandırılma sistemlerini açıklamaktır.

Anahtar Kelimeler:

Histokimyasal boyama, Kas lifi, Sınıflandırma, Et kalitesi

Methods for Classifying Muscle Fibers in Farm Animals

In farm animals (bovine, ovine, poultry and rabbit), muscle fiber characteristics play a key role in meat quality. The ratio of muscle fiber types in muscle mass can affect meat quality. For this reason, muscle fiber types and proportions in muscle tissue are important for determination of meat quality. There are different classification methods for muscle fibers. To determine the type of muscle fibers which have different morphological, physiological and histochemical characteristics, histochemical and immunohistochemical staining techniques are used. The most reliable and widely used method is histochemical staining technique. Basically the muscle fibers are classified as metabolic (oxidative or glycolytic) and physical (fast or slow contraction) activities. Succinatedehidrogenaz (SDH) or Nicotinanide adenine dinucleotide-Tetrazolium reductase (NADH-TR) staining methods are also used to determine metabolic activities. Adenozin trifosfataz (ATPase) or Amylophosphorylase (AP) staining methods are used to determine physiological activities. Classification based on this method result in different muscle fiber groups such as; Red, white and intermediate; Type A, B and C; Type I, IIA and IIB; α-Red, β-Red and α-White; slow-twitch oxidative (SO), fast-twitch oxido-glycolytic (FOG) and fast twitch glycolytic (FG) muscle fibers. In conclusion the characteristics of muscle fiber that may have effect on tenderness and flavor of meat are important to determine meat quality. Therefore the purpose of this review is to explain classification methods by various techniques such as histochemical staining of muscle fibers to reveal the classified system.

Keywords:

Histochemical stains, Muscle fiber, Classifying, Meat quality,

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ugur.sen@ahievran.edu.tr
Ahi Evran Üniversitesi, Ziraat Fakültesi,
Tarımsal Biyoteknoloji Bölümü, 40100,
Aşıkpaşa, Kırşehir Geliş Tarihi Kabul Tarihi : 07.10.2015