414 Inclusion of flax oil in diet supplemented with or without tea polyphenol increased omega-3 fatty acids in blood serum, subcutaneous fat, and longissimus dorsi muscle of fattening pigs

2017 ◽  
Vol 95 (suppl_4) ◽  
pp. 204-204
Author(s):  
M. L. He ◽  
H. F. Wang ◽  
Y. J. Cui ◽  
Y. Zhang ◽  
F. F. Li ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Subcutaneous Fat ◽  
Longissimus Dorsi ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Tea Polyphenol ◽  
Longissimus Dorsi Muscle ◽  
Flax Oil ◽  
Dorsi Muscle ◽  
Fattening Pigs

scholarly journals Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

2012 ◽  
Vol 41 (7) ◽  
pp. 1706-1712 ◽  
Author(s):  
Gabriela Aferri ◽  
Paulo Roberto Leme ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Soraia Marques Putrino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Sources

Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

EFFECTS OF PRERIGOR CHILLING AND FREEZING AND SUBCUTANEOUS FAT COVER UPON THE HISTOLOGICAL AND SHEAR PROPERTIES OF BOVINE LONGISSIMUS DORSI MUSCLE

1982 ◽  
Vol 62 (2) ◽  
pp. 353-361 ◽  
Author(s):  
L. E. JEREMIAH ◽  
A. H. MARTIN
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Textural Properties ◽  
Additional Research ◽  
Longissimus Dorsi ◽  
Shear Properties ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Textural Parameters

A total of 119 bovine carcasses were utilized in three separate but related experiments to evaluate histological and textural parameters of the longissimus dorsi muscle at 45 min postmortem (unchilled), at 90 min postmortem (45 min cooler chill) and after a 24-h chill in a cooler at 2 °C. Samples were also examined after prerigor (90 min postmortem) freezing at −18 °C and subsequent slow thawing (24 h at 2 °C). The composite results of these experiments provide no evidence that conventional chilling of carcasses, with a subcutaneous fat cover of 4.57–19.56 mm at the eleventh thoracic vertebra, produced detrimental effects (P < 0.05) upon certain histological or textural properties of bovine longissimus dorsi muscle. However, prerigor freezing and subsequent thawing produced substantial (P < 0.05) effects on the susceptibility of fibers to fragmentation and incidence of wavy fibers, but did not produce detrimental effects (P > 0.05) on tenderness under the conditions imposed in the present study. The results from the present study also demonstrated that the issues involved in the transition of muscle to meat are far from resolved, and that additional research will be required to document fully the relevance of carcass chilling and meat handling procedures to meat quality. Key words: Beef, histological properties, shear values, prerigor chilling, prerigor freezing, fat cover

The relationships of collagen and ADAMTS2 expressionlevels with meat quality traits in cattle

2016 ◽  
Author(s):  
X. H. Zhang ◽  
H. .Liao ◽  
Y. X. Qi ◽  
Y. Q. Wang ◽  
Y. Z. Pang ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Muscle Development ◽  
Expression Patterns ◽  
Subcutaneous Fat ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Expression Levels ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

Extracellular matrix (ECM) is the major macromolecule in skeletal muscle, and collagen is main component of ECM surrounding muscle fiber and adipocyte, which affect meat quality greatly. The remodeling of ECM is regulated by matrix metalloproteinases, such as ADAMTS2, which is essential for the maturation of triple helical collagen fibrils in body. The expression patterns of COL1A1, COL2A1, COL3A1 and ADAMTS2 in longissimus dorsi muscle were explored by qRT-PCR and results indicated that the expression levels of COL1A1, COL3A1 and ADAMTS2 were significantly higher at 3 and 24 month, while significantly lower at 12 and 30 month. The expression of ADAMTS2 and COL1A1 had significant positive relationships with intramuscular fat content, while expression of COL3A1 had significant positive relationship with shearing force and water holding capacity in cattle. The expression levels of collagen and ADAMTS2 were significantly higher in mesenteric fat, mammary fat pad and subcutaneous fat than in longissimus dorsi muscle, biceps femoris and infraspinitus tissues. The expressions levels of COL1A1, COL3A1 and ADAMTS2 were significantly lower in marbling fat than in other fat tissues. This study indicated that the expression of collagen and ADAMTS2 had important effects on postnatal skeletal muscle development and meat quality.

scholarly journals Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

2019 ◽  
Vol 49 (5) ◽  
Author(s):  
Xue Shan
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Partial Least Squares Regression ◽  
Unsaturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Phospholipid Fatty Acids ◽  
Longissimus Dorsi ◽  
Least Squares Regression ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range. By analysis of partial least squares regression (PLSR), the microwaving treatment was more suitable in reserving UFA of intramuscular phospholipids from inra rabbit.

Sign in / Sign up

Export Citation Format

Share Document