A review of the factors influencing the development of intermuscular adipose tissue in the growing pig

Autor: Pierre Sellier, Maryline Kouba
Přispěvatelé: Systèmes d'élevage, nutrition animale et humaine (SENAH), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de la Recherche Agronomique (INRA)
Jazyk: angličtina
Rok vydání: 2011
Předmět:
Male
medicine.medical_specialty
Meat
lipogenic enzyme-activities
Swine
Environmental effects
Adipose tissue
Genetic effects
Biology
in-vitro
03 medical and health sciences
Environmental temperature
body-composition
Internal medicine
medicine
Animals
Processed meat
fatty-acid-composition
Food science
Total fat
Animal Husbandry
Intermuscular fat
Muscle
Skeletal
large white
lipogenesis
030304 developmental biology
meat quality traits
2. Zero hunger
0303 health sciences
Pig
british landrace pigs
0402 animal and dairy science
04 agricultural and veterinary sciences
Lipid Metabolism
Dietary Fats
040201 dairy & animal science
Endocrinology
Adipose Tissue
composition
Lipid content
[SDV.SA.SPA]Life Sciences [q-bio]/Agricultural sciences/Animal production studies
Lipogenesis
kg live weight
Female
Composition (visual arts)
porcine growth-hormone
Food Science
carcass
Zdroj: Meat Science
Meat Science, Elsevier, 2011, 88 (2), pp.213-220. ⟨10.1016/j.meatsci.2011.01.003⟩
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.01.003⟩
Popis: Chantier qualité GA; Compared with subcutaneous or abdominal fat depots of pig carcasses, intermuscular fat displays a number of original properties. It cannot be easily removed from fresh or processed meat delivered to consumers and has therefore an influence on consumer acceptability of pork. Particular compositional characteristics of intermuscular fat include low lipid content and small size of adipocytes. How age (or body weight, gender, castration, environmental temperature, feeding restriction, diet composition, as well as genetic factors affect available on the subcutaneous one. As a general rule, any factor, either genetic or non-genetic, which causes a decrease of whole carcass fat deposition generates a higher relative importance of the intermuscular fraction of total fat as well as an increased degree of unsaturation of constituent fatty acids. intermuscular fat development and composition are surveyed in this review paper. Up to now, few studies have specifically dealt with the intermuscular compartment of body fat while very abundant information is (C) 2011 Elsevier Ltd. All rights reserved.
Databáze: OpenAIRE
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