Effects of physical exercise on muscle metabolism and meat quality characteristics of Mongolian sheep
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The objective of this study was to investigate the effects of exercise training on muscle metabolism, fatty acid composition, carcass traits, and meat quality characteristics of Mongolian sheep. Fourteen Mongolian sheep were randomly divided into two groups (7 sheep in each) and placed in two adjacent livestock pens. One group of sheep was kept in the pen (Control [C] group) and the other group of sheep (Training [T] group) were driven away in a field to walk twice a day. The results showed a reduction in pH measured 45 min post mortem, L*, a*, and b* value, intramuscular fat, and carcass length, and an increase in the ultimate pH value and shear force in the meat of T group in comparison with that of C group (p < .050). Also, exercise training moderately affected the fatty acid composition of LT muscle. Compared with C group, the concentrations of myristoleic acid (C14:1) and stearic acid (C18:0) were increased (p < .050), while the concentrations of C20:3 n-6, neurolic acid (C24:1), and n-3 polyunsaturated fatty acid (PUFA) were decreased in T group (p < .050). Transcriptome analysis highlighted 621 genes differentially expressed in two groups, including 385 were up-regulated (e.g., GLUT4 and PGC-1α) and 236 were down-regulated (e.g., PLIN1 and ACSL3) in T with respect to C group. Besides, considering these genes, a number of enrichment pathways related to muscle metabolic processes, involving carbohydrate metabolism, lipid metabolism, oxidation reduction process, and muscle tissue development, were highlighted. In conclusion, these results contributed to a better understanding of the possible biological and molecular processes underlying the effects of exercise training on muscle metabolism and meat quality in Mongolian sheep, and provide useful information for contributing to understand the phenotypic and functional differences in meat quality of sheep.Keywords:
Intramuscular fat
Intramuscular fat(IMF) content is one of major determinants of pork quality.Intramuscular fat affects pork quality by flavor,juiceness and muscle tenderness,and so on.Therefore,it' s an effective way to improve meat quality by altering the content of intramuscular fat.The deposition of intramuscular fat can be regulated by many factors such as gene,nutrition,environment,and so on,in which the factors of gene and nutrition are often researched,in the contrary to the effect of environment and sex which have a certain extent effect on deposition of intramuscular fat.In this article,the advance in the research of regulation of intramuscular fat for commercial pigs was summarized for higher quality pork and guiding the production.
Intramuscular fat
Intramuscular injection
Fat accumulation
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Intramuscular fat
Synteny
Inbred strain
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We aimed to evaluate the performance, carcass and pork quality traits, as well as the mRNA expression of genes related to intramuscular fat deposition in female pigs from different genetic lines. A total of eighteen female pigs (Large White × Landrace × Duroc × Pietrain) × (Large White × Landrace) (Hybrid) averaging 88.96 ± 3.44 kg in body weight and twelve female pigs (Duroc) × (Large White × Landrace) (Duroc) averaging 85.63 ± 1.55 kg in body weight were assigned to a completely randomized design experimental trial that lasted 45 days. Pigs from both genetic lines received the same diet, which was initially adjusted for their nutritional requirements from 0 to 17 days of age and subsequently adjusted for nutritional requirements from 17 to 45 days of age. The performance of pigs did not differ among groups (p > 0.05). Duroc pigs showed a lower backfat thickness (p < 0.03) and greater intramuscular fat content (p < 0.1). A greater mRNA expression of the peroxisome proliferator-activated receptor gamma gene (PPARγ, p = 0.008) and fatty acid protein translocase/cluster differentiation (FAT/CD36, p = 0.002) was observed in the Longissimus dorsi muscle of Duroc pigs. Similarly, a greater expression of PPARγ (p = 0.009) and FAT/CD36 (p = 0.02) was observed in the Soleus muscle of Duroc pigs. Overall, we observed that despite the lack of differences in performance between the genetic groups, Duroc pigs had greater intramuscular fat content than hybrid pigs. The increased intramuscular fat content was associated with an increase in the mRNA expression of key transcriptional factors and genes encoding enzymes involved in adipogenesis and lipogenesis in glycolytic and oxidative skeletal muscle tissues.
Intramuscular fat
Large white
CD36
Intramuscular injection
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Intramuscular fat content is an important factor to influence beef quality,which directly affects the meat tenderness and flavor. The beef intramuscular fat deposition- related functional genes are briefly reviewed in this paper,which provides a reference for deeply studying these functional genes by increasing intramuscular fat content to improve beef quality.
Intramuscular fat
Beef Cattle
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Intramuscular fat content and distribution (marbling) are important attributes for beef quality grading. The USDA (United States Department of Agriculture) certified inspectors determine the beef quality grades, based on marbling, by visually inspecting the cross sections of longissimus dorsi (ribeye) muscle at the 12th rib location on chilled beef carcass. This subjective method of grading, however, will not meet the meat industry's demand for a value based marketing system. One important step towards this goal is an objective method of characterizing intramuscular fat or marbling. B-mode ultrasound has been shown to have the potential for predicting intramuscular percentage fat (%-fat) in live animals [1] as well as carcasses [2]. This paper presents the potential of A-mode ultrasound for characterizing intramuscular fat.
Intramuscular fat
Marbled meat
Grading (engineering)
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Intramuscular fat
Beef Cattle
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Genetic parameters such as heritability and correlations of fat traits in a Duroc population were dissected using molecular markers. The heritabilities of intramuscular fat in 2 muscles, the gluteus medius and LM, and back fat were 0.54, 0.48, and 0.23, respectively. The genetic correlations were well estimated with standardized SNP effects, being 0.65 between intramuscular fat traits and ∼0.37 between any intramuscular fat trait and back fat. Genetic correlations were overestimated when ignoring molecular information. Twelve chromosomes showed additive genetic variance for intramuscular fat compared with 8 for back fat. Population structure was accommodated using 4 different models. The number of significant, P < 5 × 10(-5) (suggestive, P < 2 × 10(-3)), SNP varied across models and ranged from 0 to 4 (2 to 261) for intramuscular fat in the gluteus medius, from 0 to 57 (9 to 564) for intramuscular fat in the LM, and from 3 to 4 (22 to 168) for back fat. Several SNP showed significant deviations from an additive mode of action. Only 2 SNP significantly affected 2 traits simultaneously.
Intramuscular fat
SNP
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The fatty acid composition of pig tissue is largely a reflection of the fatty acid pattern of the diet, however age and ambient temperature can also have an effect. Meat quality attributes are influenced by the fatty acid composition of subcutaneous, intermuscular and intramuscular fat. Fatty acid concentration influences the firmness of the fat, which in turn affects the appearance and cutting of fresh and processed pork (Tume and D'Souza, 1999). In addition, fat colour and flavour can be affected by the fatty acid profile. Lambooij et al (2004) investigated the effects of housing conditions on pork quality characteristics and concluded that differences in pork quality can be substantial when differences in housing conditions are large. In this study we hypothesised that the environmental differences between conventional and deep litter housing would affect the fatty acid profile of pig fat tissue and that these differences may influence carcass quality and eating quality.
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Subcutaneous fat
Litter
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Fatty acid profiles are a major contributor to meat quality in small ruminants. Nevertheless, while fatty acid profiles from suckling lambs have been extensively studied they are virtually unknown in suckling kids. Fatty acid profiles of intramuscular and kidney knob fat depots of suckling kids were compared with fatty acid profiles of lambs with a quality label in the Spanish market. Forty suckling kids from Blanca Celtibérica (BC), Moncaína (Mo), Negra Serrana (NS) and Murciano Granadina (MG) breeds and 20 Churra male suckling lambs labelled with ‘Lechazo de Castilla y León’ Protected Geographic Indication were slaughtered at commercial live weights (12 kg). In both depots differences in the unsaturated fatty acid profile were observed between breeds. The most pronounced differences were observed between meat goat breeds (BC, Mo and NS) and lambs, whilst a greater similarity in the fatty acid profile was observed between kids from dairy goat breeds (MG) and lambs. The lowest polyunsaturated fatty acid content was observed in meat goat breeds (approximately 21 to 22% of total fatty acids detected in the intramuscular fat). No significant differences in atherogenic index and desirable fatty acid content (range 68 to 70% of total fatty acids detected) were observed. However, a more favourable (lower than 8.07) n-6/n-3 ratio was observed in meat goat breeds. The use of fatty acid profiles from intramuscular and kidney knob fat could be proposed as a tool to differentiate goat kids and lambs. The fact that intramuscular fat from suckling kids and lambs shows appropriate lipid nutritional indices and their low carcass fatness indicate that moderate consumption of suckling kid and lamb meat may contribute to an overall balanced diet for humans.
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Saturated fatty acid
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Summary Marbling, as defined by the amount of intramuscular fat, is an economically important trait in beef cattle. Intramuscular fat deposition is postulated to arise mainly from a series of adipogenic events in intramuscular adipocyte‐lineage cells and in the physiological or anatomical milieux surrounding them. This study was designed to investigate gene‐expression patterns associated with fat deposition in musculus longissimus muscle, including adipocyte‐lineage cells and part of the milieux. Differential‐display PCR (ddPCR) was used to examine expression differences between low‐marbled and high‐marbled steer groups at 8, 10, 12 and 14 months of age, encompassing the time that marbling starts to appear. Seventy‐four of 2114 total bands on ddPCR gel‐bands were significant ( P < 0.05) for the group effect, the interaction effect between group and age, or both the group and the interaction effects. Sequence analysis of 72 of these bands revealed 77 genes, including 35 annotated genes and 42 novel sequences. Among the 35 annotated genes, 6 ( BTG2 , PDHB , SORBS1 , TRDN , TTN and MGP ) have been related to changes in intramuscular fat deposition, possibly by exerting effects on adipocyte‐lineage cells or on the milieux surrounding them.
Marbled meat
Intramuscular fat
Lineage (genetic)
Longissimus
Longissimus muscle
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