The influence of breed and type of feed on the cholesterol content of the M. longissimus dorsi of steers

1990 ◽  
Vol 30 (6) ◽  
pp. 797 ◽  
Author(s):  
DG Taylor ◽  
LW Smith
Keyword(s):  
Correlation Coefficients ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Fat Thickness ◽  
Intramuscular Fat Content

The cholesterol content of muscle from pasture-fed Hereford (n = 21) and Brahman (n = 12) steers, and from grain-fed Hereford (n = 20) steers was determined. No significant differences (P>0.05) were detected in the cholesterol content of muscle between breeds or between types of feed. Small, non-significant correlation coefficients were detected between cholesterol content of muscle and carcass fat thickness, while the association between cholesterol content of muscle and intramuscular fat content was stronger but only significant (P<0.05) for the Brahman group. Thus, breed, feed type and possibly carcass fatness were not variables that could be used to reduce the cholesterol content of muscle.

scholarly journals Data from proteomic analysis of bovine Longissimus dorsi muscle associated with intramuscular fat content

Data in Brief ◽  
2018 ◽  
Vol 19 ◽  
pp. 1314-1317 ◽  
Author(s):  
Mirele D. Poleti ◽  
Luciana C.A. Regitano ◽  
Gustavo H.M.F. Souza ◽  
Aline S.M. Cesar ◽  
Rosineide C. Simas ◽  
...  
Keyword(s):  
Proteomic Analysis ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Intramuscular Fat Content

scholarly journals Dietary calcium supplementation promotes the accumulation of intramuscular fat

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Zhiwang Zhang ◽  
Tingli Pan ◽  
Yu Sun ◽  
Siqi Liu ◽  
Ziyi Song ◽  
...  
Keyword(s):  
Meat Quality ◽  
Calcium Supplementation ◽  
Intramuscular Fat ◽  
Dietary Calcium ◽  
Fat Content ◽  
C2c12 Cells ◽  
Longissimus Dorsi ◽  
Fat Accumulation ◽  
Calcium Addition ◽  
Intramuscular Fat Content

Abstract Background In the livestock industry, intramuscular fat content is a key factor affecting meat quality. Many studies have shown that dietary calcium supplementation is closely related to lipid metabolism. However, few studies have examined the relationship between dietary calcium supplementation and intramuscular fat accumulation. Methods Here, we used C2C12 cells, C57BL/6 mice (n = 8) and three-way cross-breeding pigs (Duroc×Landrace×Large white) (n = 10) to study the effect of calcium addition on intramuscular fat accumulation. In vitro, we used calcium chloride to adjust the calcium levels in the medium (2 mmol/L or 3 mmol/L). Then we measured various indicators. In vivo, calcium carbonate was used to regulate calcium levels in feeds (Mice: 0.5% calcium or 1.2% calcium) (Pigs: 0.9% calcium or 1.5% calcium). Then we tested the mice gastrocnemius muscle triglyceride content, pig longissimus dorsi muscle meat quality and lipidomics. Results In vitro, calcium addition (3 mmol/L) had no significant effect on cell proliferation, but promoted the differentiation of C2C12 cells into slow-twitch fibers. Calcium supplementation increased triglyceride accumulation in C2C12 cells. Calcium addition increased the number of mitochondria and also increased the calcium level in the mitochondria and reduced the of key enzymes activity involved in β-oxidation such as acyl-coenzyme A dehydrogenase. Decreasing mitochondrial calcium level can alleviate lipid accumulation induced by calcium addition. In addition, calcium addition also reduced the glycolytic capacity and glycolytic conversion rate of C2C12 cells. In vivo, dietary calcium supplementation (1.2%) promoted the accumulation of triglycerides in the gastrocnemius muscle of mice. Dietary calcium supplementation (1.5%) had no effect on pig weight, but significantly improved the flesh color of the longissimus dorsi muscle, reduced the backfat thickness and increased intramuscular fat content in pigs. Besides, calcium addition had no effect on longissimus dorsi pH, electrical conductivity and shear force. Conclusions These results suggest that calcium addition promotes intramuscular fat accumulation by inhibiting the oxidation of fatty acids. These findings provide a new tool for increasing intramuscular fat content and an economical strategy for improving meat quality.

scholarly journals Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their crossbreed

10.5219/1095 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 422-428
Author(s):  
Petra Lípová ◽  
Ondrej Debrecéni ◽  
Ondřej Bučko ◽  
Klára Vavrišínová
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Live Weight ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Post Mortem ◽  
Chemical Parameters ◽  
Large White ◽  
Intramuscular Fat Content

The aim of study was to evaluate the effect of intramuscular fat content on physical parameters and proximate composition in musculus longissimus dorsi (MLD) from Mangalitsa breed and Slovak Large White x Mangalitsa crossbreed. In the study, sixteen pigs of Mangalitsa and twenty-two pigs of Slovak Large White x Mangalitsa crossbreed were used. The pigs were reared under intensive condition and all animals were fed ad libitum with complete fattening feed mixture. The fattening period started from 30 kg of live weight. Then the pigs were slaughtered at 100 kg of live weight. Chemical analysis showed that MLD from Mangalitsa had lower protein content, higher moisture content (p <0.05) and higher content of intramuscular fat compared to Slovak Large White x Mangalitsa crossbreed. As regarding the cholesterol content in MLD, no significant differences were found between genotypes, but the cholesterol content was higher in MLD from Mangalitsa than in MLD from crossbreeds. The MLD from Mangalitsa exhibited lower CIE L* (p <0.01) and CIE b* (p <0.01) values 45 min post mortem compared to crossbreeds. Colour parameters increased after 7 days post mortem, which is normal due to the maturing process of the meat. Then the CIE L* value was lower in MLD from Mangalitsa (p <0.01), but CIE a* value was higher in relation to crossbreeds (p <0.05). As regards the Warner-Bratzler shear force, the meat from Mangalitsa was tenderer than in crossbreeds (p <0.05). Intramuscular fat in the meat positively correlated with colour parameter CIE a* (r = 0.324; p <0.05) as well as cholesterol content (r = 0,656; p <0.001). In contrast in the study was found negative correlations between intramuscular fat in meat with moisture content (r = -0.399; p <0.05) and protein content (r = -0.812; p <0.001). It can be concluded that the percentage of intramuscular fat significantly influenced the physical and the chemical parameters of pork. The meat from Mangalitsa is more suitable for production of special meat products (fermented and smoked).

scholarly journals Quality and chemical composition of beef from cattle of two age groups in Puerto Rico.

1969 ◽  
Vol 97 (1-2) ◽  
pp. 57-74
Author(s):  
Diana Santrich-Vacca ◽  
Danilo Cianzio ◽  
Aixa Rivera ◽  
Americo Casas ◽  
Raúl Macchiavelli
Keyword(s):  
Puerto Rico ◽  
Age Groups ◽  
Quality Criteria ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
University Of Florida ◽  
The University ◽  
Intramuscular Fat Content ◽  
Two Age Groups

Several quality criteria were determined in beef derived from animals of two age groups classified by dentition: those with four permanent incisors (55 head), and those with five or more permanent incisors (50 head), corresponding to chronological ages of up to 2.5 years and three years or more, respectively. The 105 animals were processed into beef in three local slaughtherhouses. From each left-carcass, samples from the Longissimus dorsi lumborum (LDL), Semimembranosus (SM) and Semitendinosus (ST) were obtained and analyzed for tenderness (Warner-Braztler Shear Force; WBS) and intramuscular fat as crude and cooked beef, and for contents of water and protein in crude condition, at the laboratory of Food Science and Technology, Mayagüez Campus of UPR. A similar number of crude samples were analyzed for contents of intramuscular fat and cholesterol at the laboratory of Meat Technology of the University of Florida in Gainesville. Animal age did not affect (P > 0.05) contents of water, protein or cholesterol, nor the WBS value. Intramuscular fat content of younger animals was lower (P less than 0.05) than that of the older group in crude beef analyzed at Mayagüez (1.89 vs. 2.73%) and Florida (2.60 vs. 3.48%), and in cooked beef analyzed in Mayagüez (2.98 vs. 4.56%), respectively. The general means of protein and cholesterol content were 20.38% and 56.41 mg/100 g (wet basis), the latter being lower than that found in the literature (70 to 75 mg/100 g). This difference is ascribed mainly to the common local practice of basing bovine feeding on grazing tropical grasses. Muscle did not affect (P > 0.05) the contents of protein and intramuscular fat in crude and cooked samples analyzed at Mayagüez, and of cholesterol (LD vs. SM) in crude beef samples analyzed at Florida. Intramuscular fat was higher (P less than 0.05) in crude samples from Longissimus analyzed at Florida. In addition, of the three muscles tested, Longissimus yielded crude beef with higher (P less than 0.05) intramuscular fat content (Florida samples) and of greatest tenderness (WBS 1.53 kg/1.27 cm). It is concluded that beef produced in Puerto Rico can be classified as moderately tender and low in intramuscular fat and cholesterol, thus constituting a healthy and appetizing source of nutrients for the consuming public.

scholarly journals Gene expression profile of Musculus longissimus dorsi in bulls of a Charolais × Holstein F 2 -cross with divergent intramuscular fat content

Genomics Data ◽  
2016 ◽  
Vol 7 ◽  
pp. 131-133 ◽  
Author(s):  
Katrin Komolka ◽  
Siriluck Ponsuksili ◽  
Elke Albrecht ◽  
Christa Kühn ◽  
Klaus Wimmers ◽  
...  
Keyword(s):  
Gene Expression ◽  
Gene Expression Profile ◽  
Expression Profile ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Intramuscular Fat Content
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