scholarly journals Dietary supplementation with Clostridium butyricum modulates serum lipid metabolism, meat quality, and the amino acid and fatty acid composition of Peking ducks

2018 ◽  
Vol 97 (9) ◽  
pp. 3218-3229 ◽  
Author(s):  
Yanhan Liu ◽  
Yiyu Li ◽  
Xiancheng Feng ◽  
Zhong Wang ◽  
Zhaofei Xia
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Amino Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Serum Lipid ◽  
Dietary Supplementation ◽  
Clostridium Butyricum

Effects of dietary apple polyphenol supplementation on carcass traits, meat quality, muscle amino acid and fatty acid composition in finishing pigs

2019 ◽  
Vol 10 (11) ◽  
pp. 7426-7434 ◽  
Author(s):  
Xiaojiao Xu ◽  
Xiaoling Chen ◽  
Daiwen Chen ◽  
Bing Yu ◽  
Jingdong Yin ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Nutritional Value ◽  
Carcass Traits ◽  
Meat Color ◽  
Finishing Pigs ◽  
Meat Flavor

Dietary APP supplementation improves the carcass traits, meat color, meat flavor, and meat nutritional value in finishing pigs.

The effect of lipid metabolism-related genes on intramuscular fat content and fatty acid composition in multiple muscles

2018 ◽  
Vol 58 (11) ◽  
pp. 2003 ◽  
Author(s):  
Chendong Liu ◽  
Linyuan Shen ◽  
Jingjing Du ◽  
Xiaoqian Wu ◽  
Jia Luo ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Muscle Fibre ◽  
Meat Quality ◽  
Acid Composition ◽  
Fat Content ◽  
Muscle Fibre Types ◽  
Lipid Deposition ◽  
Intramuscular Fat Content

Intramuscular fat content (IMF) and fatty acid composition are two important factors that have a significant effect on meat quality. Previous studies about lipid deposition mainly focussed on breed effects, but the regulation mechanism of lipid metabolism among multiple muscles is not clear. Here, we hypothesised that there are correlations between lipid metabolism-related genes and muscle fibre types composition and lipid deposition in multiple muscles. We analysed the relationship between the expression of 18 lipid metabolism-related genes and muscle fibre types composition, and their relation with IMF and fatty acid composition in 14 different muscles. The IMF content and fatty acid composition were significantly different among the muscle tissues (P < 0.01). IMF was significantly higher in the trapezius and semitendinosus muscles compared with the others (P < 0.05); the content was about four times higher than that of the peroneal longus. Moreover, the trapezius and masseter had a higher monounsaturated fatty acid (MUFA) : saturated fatty acid (SFA) (>1.48) (P < 0.05) and polyunsaturated fatty acid (PUFA) : SFA (>0.45) (P < 0.05), which are more conducive to human health. Second, the expression levels of seven genes, AdPLA (r = 0.605, P < 0.05), DGAT2 (r = 0.553, P < 0.05), FABP4 (r = 0.637, P < 0.05), ELOVL6 (r = 0.57, P < 0.05), FASN (r = 0.556, P < 0.05), PPARγ (r = –0.51, P < 0.05) and SCD (r = 0.579, P < 0.05) were associated with IMF. In addition, the expression of FASN was positively correlated with MUFA (r = 0.556, P < 0.05) and total fatty acids (r = 0.547, P < 0.05). Finally, the MyHC IIa content (IIa) was positively correlated with MUFA (r = 0.56, P < 0.05) but negatively correlated with SFA (r = –0.553, P < 0.05) in different muscles. Besides, MUFA : SFA was positively correlated with IIa (r = 0.609, P < 0.05), although negatively correlated with MyHC IIx content (IIx) (r = –0.566, P < 0.05). These results added beneficial information to improve meat quality, and our understanding of the mechanism of fat deposition and fatty acid composition regulation. They also provide potential genetic markers for the study of muscular fatty acid composition.

scholarly journals Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 822
Author(s):  
Mailin Gan ◽  
Linyuan Shen ◽  
Lei Chen ◽  
Dongmei Jiang ◽  
Yanzhi Jiang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Composition Analysis ◽  
Upward Trend

Indigenous pig breeds are important biological resources and their diversity has been severely damaged. The Liangshan pig is a typical mountain-type local pig breed in southwest China. Here, the meat quality, amino acid, and fatty acid composition of Liangshan pigs were compared at seven stages within the weight range of 50–90 kg. A score for comprehensive factors of meat quality was maintained after rising and kept in a plateau within 74.9–91.5 kg of body weight. The total amount of amino acids in the longissimus dorsi muscle remained stable, and the total fatty acids showed an upward trend. Amino acid composition analysis revealed that as the body weight of Liangshan pigs increased, umami, basic, and acidic amino acid contents decreased, while the essential amino acids (EAA) content and the ratio of basic amino acids to acidic amino acids increased. Fatty acid composition analysis revealed that as body weight increased, the content of polyunsaturated fatty acids (PUFA) exhibited a downward trend, while the content of saturated fatty acids (SFA) exhibited an upward trend. This study is a primary step towards the development and utilization of Liangshan pigs and provides useful information for local pork processing and genetic improvement.

Effects of dietary supplementation time with Schizochytrium microalgae meal on growth, meat quality and fatty acid composition of Nile tilapia

2021 ◽  
Author(s):  
Thiago Bernardes Fernandes Jorge ◽  
Guilherme de Souza Moura ◽  
Valdir Ribeiro‐Junior ◽  
Juarez Lopes Donzele ◽  
Marcelo Mattos Pedreira ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Nile Tilapia ◽  
Dietary Supplementation
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