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skeletal muscles of fish are composed mostly of white, fast-
twitch fibres. The high percentage of white fibres allows fish
to swim with sudden, rapid movements and gives the meat its
white colour. These fibres primarily metabolize glucose, a
simple sugar released from muscle glycogen stores, for energy
production through anaerobic (i.e., in the absence of oxygen)
glycolysis. Therefore,... ...mixture of two different types of
muscle fibre, fast-twitch and slow-twitch, which vary in
proportions between muscles. Fast-twitch fibres have a low
myoglobin content and are therefore also called white fibres.
They are dependent on anaerobic glycolysis for energy
production. Slow-twitch fibres have a high amount of myoglobin
and a greater capacity for oxidative metabolism. These fibres
are... ...type I (“slow twitch”) muscle fibres, which have t