scholarly journals Stearoyl-CoA Desaturase Activity and Gene Expression in the Adipose Tissue of Buffalo Bulls Was Unaffected by Diets with Different Fat Content and Fatty Acid Profile

Agriculture ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1209
Author(s):  
Piera Iommelli ◽  
Federico Infascelli ◽  
Nadia Musco ◽  
Micaela Grossi ◽  
Maria Ferrara ◽  
...  
Keyword(s):  
Gene Expression ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Fat Content ◽  
Buffalo Meat ◽  
Ruminant Species ◽  
Significant Difference ◽  
Stearoyl Coa Desaturase

Research on diet effects on buffalo meat quality may be critical to assess its possible consumption benefits in human nutrition. This study investigated, in growing buffalo bulls, the effects of two diets differing in total fat content and fatty acid profile on the activity and gene expression of Stearoyl-CoA Desaturase (SCD) in the adipose tissue and on meat quality. Twenty buffalo bulls, 6 months old, were randomly assigned to the two dietary treatments until slaughtering (about 400 kg body weight). No significant difference between the groups was observed for chemical composition, fatty acid profile and CLAs content of Longissimus thoracis as well as for the SCD gene expression. Such results seem to be in contrast with similar studies performed on other ruminant species, but confirm that important differences occur between buffalo and bovine species, such as the lower content in fat of buffalo meat. Our results also confirm that specific studies should be performed on buffalo, also in terms of the metabolic pathways activated by different diets.

Influence of type and dietary rate of inclusion of oil on meat quality of finishing pigs

2000 ◽  
Vol 70 (2) ◽  
pp. 307-315 ◽  
Author(s):  
J. Wiseman ◽  
M.S. Redshaw ◽  
S. Jagger ◽  
G.R. Nute ◽  
J.D. Wood
Keyword(s):  
Adipose Tissue ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Live Weight ◽  
Variable Degree ◽  
Fatty Acid Profiles

AbstractTwo trials were conducted to examine the influence of dietary oil type and rate of inclusion on fatty acid profiles of adipose tissue and eating quality of griddled pork. Trial 1 was based on three sources high in specific fatty acids: palm oil (palmitic acid), tallow (stearic acid) and linseed oil (linolenic acid) each at three rates of inclusion (palm at 44·6, 88·7 and 133·3 g/kg; tallow at 44·1, 87·6 and 131·7g/kg; linseed oil at 40·1, 79·8 and 120·0g/kg into a synthetic fat-free diet. Trial 2 was based on systematic replacement of soya-bean oil (incorporated at a rate of 0, 34, 69 and 104 g/kg diet) with olive oil (rate of 62, 46, 29 and 13 g/kg diet) to alter dietary concentrations of oleic acid. Diets were offered to pigs over the live-weight range 55 to 90 kg. Samples of subcutaneous fat were analysed for fatty acid composition and samples of loin assessed for meat quality with taste panels. There were no significant effects (P > 0·05) of treatment on daily live-weight gain, food conversion ratio or gross carcass composition, with the exception of anterior loin fat for trial 1 (P < 0·05) although not in a manner that was consistent between treatments and, in trial 2, anterior loin fat, minimum loin fat and posterior loin fat (all P < 0·05) but, again, not consistently between treatments allowing no meaningful conclusions to be drawn. Fatty acid profiles of adipose tissue reflected dietary levels to a variable degree, the more so with oleic acid and the greatest for linoleic and linolenic acids. The quality of the pig meat as measured by sensory analysis was related to the fatty acid profile in the situation where the most extreme changes in fatty acid profile occurred, as was apparent for the diets based upon linseed oil. No other major influences on meat quality were obtained.

Polymorphism of the porcine miR-30d is associated with adipose tissue accumulation, its fatty acid profile and the ME1 gene expression

2015 ◽  
Vol 182 ◽  
pp. 54-57 ◽  
Author(s):  
M. Bartz ◽  
E. Koscianska ◽  
I. Szczerbal ◽  
J. Nowacka-Woszuk ◽  
B. Kociucka ◽  
...  
Keyword(s):  
Gene Expression ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Tissue Accumulation

scholarly journals The Effect of Replacement of Soybean Meal with Corn Dried Distillers Grains with Solubles (cDDGS) and Differentiation of Dietary Fat Sources on Pig Meat Quality and Fatty Acid Profile

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1277
Author(s):  
Małgorzata Świątkiewicz ◽  
Anna Olszewska ◽  
Eugeniusz R. Grela ◽  
Mirosław Tyra
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dietary Fat ◽  
Beef Tallow ◽  
Rapeseed Oil ◽  
Coconut Oil ◽  
Fat Content ◽  
Drip Loss ◽  
Quality Traits

The aim of the study was to investigate mixtures comprising corn distillers dried grain with solubles as a partial replacer for soybean meal (SBM) and different dietary fat sources, in order to determine their effect on the meat quality and fatty acid profile. Thirty-two crossbred fatteners were divided into four groups: I–SBM + rapeseed oil, II–cDDGS + rapeseed oil, III–cDDGS + beef tallow, IV–cDDGS + coconut oil. The experiment took place from 60 to 118 kg. At the end of fattening, all pigs were slaughtered and samples of meat (musculuslongissimus lumborum) were taken. The fatty acid profile, texture, and quality traits were analyzed. Corn DDGS affected drip loss. Beef tallow and coconut oil improved water holding capacity and drip loss and increased fat content, compared to the control group. The dietary fat type affected the fatty acid composition, iodine value, and consequently some quality traits of meat. However, these relationships varied. Fat content in the meat was inversely correlated with shear force and texture parameters, but positively with tenderness and juiciness. The fatty acid profile significantly influenced cohesiveness, chewiness, resilience and sensory traits, which were the most beneficial in meat with higher fat content and higher fat saturation index.

Vitamin A regulation of stearoyl-CoA desaturase mRNA levels and fatty acid composition in sheep tissues

2004 ◽  
Vol 78 (2) ◽  
pp. 237-243 ◽  
Author(s):  
Z.C.T.R. Daniel ◽  
A.M. Salter ◽  
P.J. Buttery
Keyword(s):  
Gene Expression ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Retinoic Acid ◽  
Fatty Acid ◽  
Vitamin A ◽  
Acid Composition ◽  
Mrna Levels ◽  
Stearoyl Coa Desaturase

AbstractThe effect of vitamin A (retinol) on ovine stearoyl-CoA desaturase (SCD) mRNA levels and fatty acid composition was investigated. Sheep adipose tissue explants were maintained in culture for 24 h in the presence of all-trans retinoic acid (RA). Tissue SCD mRNA levels were increased with 25 μmol/l RA but the levels of SCD mRNA in tissue treated with 100 μmol/l RA were not different from control. The effect of vitamin A supplement on SCD mRNA levels in vivo was then characterized: growing lambs were given a concentrate diet (2 kg/day) containing 0, 0.225, 1.125 and 3.375 mg vitamin A per kg diet for 21 days. Treatment resulted in a concentration-dependent increase in adipose tissue and liver SCD mRNA levels, although the greatest effect was seen in the liver. SCD mRNA levels were highest in tissue from animals given 0.225 mg vitamin A per kg diet and further increases in vitamin A supplementation were not accompanied by corresponding increases in SCD gene expression. Fatty acid composition was also determined. Overall, tissue from animals given vitamin A had greater levels of both palmitoleic and oleic acid relative to their precursors. These data clearly show that SCD gene expression in adipose tissue and liver is regulated by retinoic acid and the liver appears to be most responsive. However, although significant, the change in the proportion of oleic acid was only small indicating that dietary manipulation with vitamin A is not a suitable method for increasing the unsaturated fat content of sheep meat.

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