Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats
| Autor: | Lingmei Zhang, Xingguo Huang, Jiashun Chen, Yulong Yin, Tiejun Li, Lingyuan Yang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Male
0301 basic medicine Meat Article Subject Cysteamine Conjugated linoleic acid General Biochemistry Genetics and Molecular Biology Rats Sprague-Dawley 03 medical and health sciences chemistry.chemical_compound Meat tenderness Methionine Animal science Lipid droplet medicine Animals Myocyte Linoleic Acids Conjugated Muscle Skeletal General Immunology and Microbiology 0402 animal and dairy science 04 agricultural and veterinary sciences General Medicine 040201 dairy & animal science Rats Betaine Tenderness 030104 developmental biology chemistry Dietary Supplements Lipogenesis Medicine Intramuscular fat medicine.symptom Research Article |
| Zdroj: | BioMed Research International, Vol 2020 (2020) BioMed Research International |
| ISSN: | 2314-6141 2314-6133 |
| Popis: | A systemic design was carried out to investigate the optimal combination of BET, Met-Cr, CLA, and CS for improving the meat tenderness in rats. A total of 104 six-week old male Sprague-Dawley rats were randomly assigned to 13 treatments with 4 replicates of 2 rats each. The experiments lasted for 5 weeks. The results showed that inclusion of Met-Cr decreased the contents of intramuscular fat (IMF), fat among muscle cells, and lipid droplets inside muscle cells (P<0.05), and inclusion of CLA or Met-Cr increased the contents of IMF, fat among muscle cells, and lipid droplets inside muscle cells (P<0.05). CS increased the contents of total collagen (TC) and soluble collagen (SC), and CLA decreased the contents of TC and SC (P<0.05). The combination of BET and CLA increased IMF and SC contents and decreased TC contents (P<0.05). The combination of BET and CS could increase fat contents among muscle cells and decrease TC and SC contents (P<0.05). The combination of CLA and Met-Cr decreased IMF contents (P<0.05). The combination of CLA and CS, as well as Met-Cr and CS, decreased fat contents among muscle cells (P<0.05). These combinations may regulate lipogenesis and decrease the deposition of fat in muscles. There existed a significant positive correlation between IMF and SC content, which might indicate that IMF content improves meat’s tenderness partly by increasing SC content in muscle. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
| Nepřihlášeným uživatelům se plný text nezobrazuje | K zobrazení výsledku je třeba se přihlásit. |