Non-technical summary Immobilization periods increase with age because of decreased mobility and/or because of increased pathological episodes that require bed-rest. Then, sarcopaenia might be partially explained by an impaired recovery of skeletal muscle mass after a catabolic state due to an imbalance of muscle protein metabolism, apoptosis and cellular regeneration. Mechanisms involved during muscle recovery have been little studied and in elderly they remain almost unknown. We show, in rats, that a short immobilization period during ageing initiated muscle atrophy that was indeed not recovered after 40 days. Immobilization was associated with an activation of both the ubiquitin-proteasome and the mitochondria-associated apoptotic pathways and the inflammatory and redox processes, and a decrease of cellular regeneration. We show that the lack of muscle recovery during ageing is not due to a defect in proteolysis or apoptosis down-regulation. These observations lead us to hypothesize that muscle protein synthesis activation after immobilization was altered during ageing.Abstract Immobilization periods increase with age because of decreased mobility and/or increased pathological episodes that require bed-rest. Sarcopaenia might be partially explained by an impaired recovery of skeletal muscle mass after a catabolic state due to an imbalance of muscle protein metabolism, apoptosis and cellular regeneration. Mechanisms involved in muscle recovery have been poorly investigated, and remain almost unknown in the elderly. This study aimed at studying the regulation of the capsase-dependent apoptotic and the ubiquitin-proteasome-dependent proteolytic pathways during immobilization and subsequent recovery during ageing. Old rats (22-24-months old) were subjected to unilateral hindlimb casting for 8 days (I8) and allowed to recover for 10 to 40 days (R10 to R40). Immobilized gastrocnemius muscles atrophied by 21%, and did not recover even at R40. Apoptotic index, amount of polyubiquitinated conjugates, proteasome chymotrypsin-and trypsin-like, apoptosome-linked caspase-9, -3, and -8 activities increased at I8. Conversely, the amount of the myogenic factor myf-5 decreased at I8. These changes paralleled the increase of intramuscular inflammation and oxidative stress. All these parameters normalized as soon as R10. The XIAP/Smac-DIABLO protein ratio decreased by half in immobilized muscles and remained low during recovery. Surprisingly, the non-immobilized leg also atrophied from R20, concomitantly with a decreased XIAP/Smac-DIABLO protein ratio. Altogether, this suggests that the impaired recovery following immobilization in ageing does not result from a lack of normalization of the caspase-dependent * Both authors contributed equally to this work. apoptotic and the ubiquitin-proteasome-dependent pathways, and also that immobilization could induce a general muscle loss and then contribute to the development of sarcopaenia in elderly.(

The 'Organic' product label guarantees a production process that avoids the use of synthetic fertilisers, pesticides and hormones and minimises recourse to pharmaceuticals or veterinary drugs; however, the product's quality remains an issue that needs to be addressed in response to consumer demand. Consequently, this study was conducted to compare the sensory and nutritional qualities of meat and carcasses from pasture-fed lambs reared organically (O) or conventionally (C). Mean lamb growth profile was kept similar between the two treatments to avoid confounding effects with lamb age or weight at slaughter. The experiment was conducted over 3 years (2005 to 2007) with 12 O and 12 C lambs each year. The O and C treatments differed in the level of on-pasture mineral N fertilisation inducing a higher proportion of white clover in the organic pasture than the conventional pasture. Lambs were slaughtered when they attained a fat class of 2 to 3, and carcass and meat quality were evaluated. Lambs were slaughtered at an average weight and age of 35.3 kg and 156 days in the O treatment, respectively, and 35.2 kg and 155 days in the C treatment, respectively. Sensory evaluation indicated that loin chops from the O treatment had a higher level of abnormal fat odour compared with the C treatment. Carcasses from the O treatment had a softer subcutaneous fat one among 3 years (2007) compared to the C treatment. These results are probably due to a higher proportion of white clover in the diet. Organically reared lambs did offer the slight advantage of muscle fatty acid containing a higher level of stearic acid, which may have positive effects in the prevention of cardiovascular disease in humans. This may be the result of a higher rumen bio-hydrogenation of C18:3n-3 due to differences in the botanical composition between the O and the C pasture. Production system had no effect on the colour characteristics of the meat and subcutaneous fat, except lightness of subcutaneous dorsal fat, which was slightly higher in the O lambs. There were no differences between O and C lambs in terms of colour stability and lipid oxidation of the meat during the 6-day refrigerated storage under gas-permeable film.