scholarly journals Dietary live yeast supplementation alleviates transport‐stress‐impaired meat quality of broilers through maintaining muscle energy metabolism and antioxidant status

2022 ◽  
Author(s):  
Tengfei He ◽  
Jiayu Ma ◽  
Shad Mahfuz ◽  
Yuhui Zheng ◽  
Shenfei Long ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Meat Quality ◽  
Antioxidant Status ◽  
Transport Stress ◽  
Muscle Energy ◽  
Muscle Energy Metabolism ◽  
Live Yeast

Consequences of divergent selection for residual feed intake in pigs on muscle energy metabolism and meat quality

Meat Science ◽  
2013 ◽  
Vol 93 (1) ◽  
pp. 37-45 ◽  
Author(s):  
J. Faure ◽  
L. Lefaucheur ◽  
N. Bonhomme ◽  
P. Ecolan ◽  
K. Meteau ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Meat Quality ◽  
Feed Intake ◽  
Residual Feed Intake ◽  
Divergent Selection ◽  
Muscle Energy ◽  
Selection For ◽  
Muscle Energy Metabolism

scholarly journals L-theanine attenuates transport stress-induced impairment of meat quality of broilers through improving muscle antioxidant status

2019 ◽  
Vol 98 (10) ◽  
pp. 4648-4655 ◽  
Author(s):  
C Zhang ◽  
Z.Y. Geng ◽  
K.K. Chen ◽  
X.H. Zhao ◽  
C Wang
Keyword(s):  
Meat Quality ◽  
Antioxidant Status ◽  
Transport Stress

Comparison of the meat quality, post-mortem muscle energy metabolism, and the expression of glycogen synthesis-related genes in three pig crossbreeds

2015 ◽  
Vol 55 (4) ◽  
pp. 501 ◽  
Author(s):  
H. G. Lei ◽  
L. Y. Shen ◽  
S. H. Zhang ◽  
Z. H. Wu ◽  
J. Shen ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Meat Quality ◽  
Glycogen Synthase ◽  
Glycogen Synthesis ◽  
Physiological Mechanism ◽  
Post Mortem ◽  
Glucose Content ◽  
Free Glucose ◽  
Muscle Energy ◽  
Muscle Energy Metabolism

Post-mortem muscle energy metabolism plays an important role in pork quality. To analyse the differences of meat quality and energy metabolism, three commercial pig crossbreeds frequently used in China were studied, they were DT (Duroc × Taihu; n = 16), PIC (five-way crossbreed from Pig Improvement Co., UK; n = 29) and DLY (Duroc × (Landrace × Yorkshire); n = 19) pigs. The results showed that DT pigs had a higher post-mortem pH45 min and pH24 h, lower shear force and drip loss, higher muscle free-glucose and glycogen contents, and lower lactic acid content than did PIC and DLY pigs. Post-mortem muscle free-glucose content of these three pig crossbreeds changed little, from 45 min to 96 h post-mortem. The expression levels of PRKAG3 (encoding a regulatory subunit of the AMP-activated protein kinase) and GYS1 (encoding muscle glycogen synthase) genes of DT pigs were significantly lower than those of PIC and DLY pigs. DT pigs had a higher expression level of glycogenin-1-like (encoding glycogenin) gene than did PIC and DLY pigs. In conclusion, DT pigs had better meat quality than did the other two pig crossbreeds. We deduced that the post-mortem muscle energy status and metabolism of DT pigs might be an important reason for their good meat quality, and future research should focus on the molecular and physiological mechanism of post-mortem muscle energy metabolism to find ways to improve meat quality.

The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature

2019 ◽  
Vol 73 (2) ◽  
pp. 111-126 ◽  
Author(s):  
Magdalena Mazur-Kuśnirek ◽  
Zofia Antoszkiewicz ◽  
Krzysztof Lipiński ◽  
Joanna Kaliniewicz ◽  
Sylwia Kotlarczyk ◽  
...  
Keyword(s):  
High Temperature ◽  
Vitamin E ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Antioxidant Status

Muscle RING-Finger Protein-1 (MuRF1) as a Connector of Muscle Energy Metabolism and Protein Synthesis

2008 ◽  
Vol 376 (5) ◽  
pp. 1224-1236 ◽  
Author(s):  
Suguru Koyama ◽  
Shoji Hata ◽  
Christian C. Witt ◽  
Yasuko Ono ◽  
Stefanie Lerche ◽  
...  
Keyword(s):  
Protein Synthesis ◽  
Energy Metabolism ◽  
Ring Finger ◽  
Ring Finger Protein ◽  
Finger Protein ◽  
Muscle Energy ◽  
Muscle Energy Metabolism
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