Dietary supplementation of l -arginine and chromium picolinate in sows during gestation affects the muscle fibre characteristics but not the performance of their progeny

2017 ◽  
Vol 98 (1) ◽  
pp. 74-79 ◽  
Author(s):  
Zhan Shi ◽  
Wentao Song ◽  
Yuecheng Sun ◽  
Liansheng Wang ◽  
Baoming Shi ◽  
...  
Keyword(s):  
Muscle Fibre ◽  
Dietary Supplementation ◽  
Chromium Picolinate ◽  
Fibre Characteristics

scholarly journals Muscle fibre characteristics and lactate responses to exercise in chronic fatigue syndrome

1998 ◽  
Vol 64 (3) ◽  
pp. 362-367 ◽  
Author(s):  
R. J M Lane ◽  
M. C Barrett ◽  
D. Woodrow ◽  
J. Moss ◽  
R. Fletcher ◽  
...  
Keyword(s):  
Chronic Fatigue Syndrome ◽  
Muscle Fibre ◽  
Chronic Fatigue ◽  
Fatigue Syndrome ◽  
Fibre Characteristics

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

2018 ◽  
Vol 58 (11) ◽  
pp. 2091 ◽  
Author(s):  
Jun-Mo Kim ◽  
Sang-Hoon Lee ◽  
Youn-Chul Ryu
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Drip Loss ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

Special histochemical muscle-fibre characteristics of the human lateral pterygoid muscle

1981 ◽  
Vol 26 (6) ◽  
pp. 495-507 ◽  
Author(s):  
P.-O. Eriksson ◽  
A. Eriksson ◽  
Margareta Ringqvist ◽  
L.-E. Thornell
Keyword(s):  
Muscle Fibre ◽  
Lateral Pterygoid Muscle ◽  
Fibre Characteristics

scholarly journals Type II muscle fibre properties are not associated with balance recovery following large perturbations during walking in young and older adults

2021 ◽  
Author(s):  
Christopher McCrum ◽  
Lotte Grevendonk ◽  
Gert Schaart ◽  
Esther Moonen-Kornips ◽  
Johanna A Jörgensen ◽  
...  
Keyword(s):  
Older Adults ◽  
Muscle Strength ◽  
Muscle Fibre ◽  
Balance Control ◽  
Type Ii ◽  
Fibre Type Composition ◽  
Fibre Properties ◽  
Tissue Properties ◽  
Reactive Balance ◽  
Fibre Characteristics

Falls among older adults are often attributed to declining muscle strength with ageing. Associations between muscle strength and balance control have been reported, but the evidence for, and key mechanisms of resistance exercise in fall prevention are unclear. No studies have directly examined the relationship between muscle fibre characteristics and reactive balance control. Here, we address whether or not Type II muscle fibre characteristics associate with reactive balance during walking in young and older adults with varying muscle fibre type composition. We analyse muscle biopsy-derived fibre characteristics and stability during a treadmill-based walking perturbation (trip-like) task of healthy young adults, healthy, normally active older adults, trained older adults and physically impaired older adults. We find no significant associations between Type II muscle fibre properties and reactive balance during walking, indicating that practitioners and researchers should consider more than just the muscle tissue properties when assessing and intervening on fall risk.

scholarly journals The effect of dietary supplementation with different forms and levels of organic chromium on broilers meat quality

2006 ◽  
pp. 21-26
Author(s):  
Svetlana Keleman ◽  
Slavko Kevresan ◽  
Borisa Supic ◽  
Lidija Peric ◽  
Vladimir Strugar
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Meat Quality ◽  
Ethylenediaminetetraacetic Acid ◽  
Dietary Supplementation ◽  
Red Meat ◽  
Chromium Picolinate ◽  
White Meat ◽  
Acid Complex ◽  
Different Levels

This paper deals with the effect of supplementation with the three different preparations of organic chromium complexes: the ethylenediaminetetraacetic acid complex with chromium; chromium (III)?lysine and chromium picolinate, on broilers meat quality. In every preparation supplementing broilers diet chromium was present at the three different levels: 0.2; 0.4 and 0.6 mg/kg. The meat quality was monitored with respect to the following parameters: the contents of fat, protein, minerals and water. It was observed that the fat content in broilers white meat was significantly lower if their diet was supplemented with 0.4 mg/kg chromium in the form of chromium(III)?lysine. In addition, different kinds of preparations influenced the protein, fat and water content in the white meat. Water content in white and red meat was lower in all experimental groups if compared to the control. However, the protein content in white and red meat was higher in experimental groups than in the control one.

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