ÇİFTLİK HAYVANLARINDA KAS LİFİ SINIFLANDIRMA METOTLARI

Yıl 2015, Cilt: 12 Sayı: 2, 25 - 31, 01.06.2015

Uğur Şen

Öz

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

Öz

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.

Anahtar Kelimeler

Histochemical stains, Muscle fiber, Classifying, Meat quality

Kaynakça

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• Ahi Evran Üniversitesi, Ziraat Fakültesi,
• Tarımsal Biyoteknoloji Bölümü, 40100,
• Aşıkpaşa, Kırşehir Geliş Tarihi Kabul Tarihi : 07.10.2015