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 Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

2013 ◽  
Vol 26 (1) ◽  
pp. 117-124 ◽  
Author(s):  
Cheorun Jo ◽  
Dinesh D. Jayasena ◽  
Dong-Gyun Lim ◽  
Kyung-Haeng Lee ◽  
Jong-Ju Kim ◽  
...  
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

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 Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle

Genes ◽  
2019 ◽  
Vol 10 (9) ◽  
pp. 717 ◽  
Author(s):  
Sayed Haidar Abbas Raza ◽  
Rajwali Khan ◽  
Sameh A. Abdelnour ◽  
Mohamed E. Abd El-Hack ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Housing System ◽  
Eating Quality ◽  
Beef Quality ◽  
Qinchuan Cattle ◽  
Balanced Diet ◽  
The Individual ◽  
Intramuscular Fat Content

This review considers the unique characteristics of Chinese cattle and intramuscular fat content (IMF) as factors influencing meat quality, including tenderness, flavor, and juiciness of meat. Due to its nutritional qualities, meat contributes to a healthy and balanced diet. The intramuscular fat content and eating quality of beef are influenced by many factors, which can generally be divided into on-farm and pre-slaughter factors (breed, sex of cattle, age at slaughter, housing system, diet, and pre-slaughter handling) and postmortem factors (post-slaughter processing, chilling temperature, and packaging). Meat quality traits can also be influenced by the individual genetic background of the animal. Worldwide, the function of genes and genetic polymorphisms that have potential effects on fattening of cattle and beef quality have been investigated. The use of DNA markers is recognized as a powerful and efficient approach to achieve genetic gain for desirable phenotypic characteristics, which is helpful for economic growth. The polymorphisms of the SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes for body and growth characteristics of cattle, and also for beef quality, are considered with the aim of highlighting the significance of beef intramuscular fat content, and that growth, body, and meat quality characteristics are polygenically regulated.

Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Meat Science ◽  
2003 ◽  
Vol 63 (4) ◽  
pp. 491-500 ◽  
Author(s):  
A. Chambaz ◽  
M.R.L. Scheeder ◽  
M. Kreuzer ◽  
P.-A. Dufey
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

2006 ◽  
Vol 49 (4) ◽  
pp. 315-328 ◽  
Author(s):  
D. Dannenberger ◽  
K. Nuernberg ◽  
G. Nuernberg ◽  
K. Ender
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Feeding System ◽  
Holstein Bulls ◽  
Genetic And Environmental Factors ◽  
Intramuscular Fat Content

Abstract. Many factors affect ruminant carcass and meat quality, and among the genetic and environmental factors, feeding plays an important role in the determination of quality. In a large study, sixty-four German Holstein and German Simmental bulls were randomly allocated to either an indoor concentrate feeding system or periods of pasture feeding following by a finishing period. During this period the animals got a concentrate containing linseed to improve the meat quality for the consumer and enhance the contents of beneficial fatty acids in beef. German Simmental bulls grew faster in both feeding groups (concentrate and grass-based) compared to German Holstein bulls. Because of that significantly more days of fattening were necessary to reach the slaughter weight of 620 kg. The feeding system did not affect the carcass weights of both breeds. The results of cutting according to the regulations of the Deutsche Landwirtschaftsgesellschaft (DLG-Schnittführung für die Zerlegung der Schlachtkörper von Rind, Kalb, Schwein und Schaf) showed diet effects for different cuts. Pasture feeding significantly decreased the weights of flank, flat ribs and brisket of both breeds. The intramuscular fat content of longissimus muscle was affected by the diet in the case of German Simmental bulls, only. The intramuscular fat content of longissimus muscle of pasture-fed German Simmental bulls was decreased to 1.5 % compared with concentrate-fed bulls (2.6 %). No diet effect was found in the intramuscular fat content of longissimus muscle of German Holstein bulls. The colour investigations of both muscles (longissimus and semitendinosus) showed that the beef produced by pasture feeding is darker. The Warner- Bratzler shear force values (WBSF) of pasture fed bulls were significantly higher compared to the concentrate fed bulls. Pasture feeding resulted in a significant increase in the concentration of n-3 fatty acids up to a factor of 2.8 in longissimus muscle of bulls compared with the concentrate feeding system.

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