Développement morphologique et métabolique du tissu adipeux chez le porc : influence de la sélection, de l'alimentation et du mode d'élevage

Henry, Y.

doi:10.1051/rnd:19770713

Cited by 23 publications

(17 citation statements)

References 22 publications

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“…Indeed, poultry is principally consumed as fresh meat, with or without being cut into pieces, whereas only 30% of pig carcasses are consumed as fresh meat. dietary factors will play an important role on the growth of adipocytes and on the importance of fat storage [17]. In the chicken, these three successive phases are also observed.…”

Section: Introductionmentioning

confidence: 85%

“…Eighty percent of lipids are synthesised from dietary glucose, which is the main physiological precursor of fatty acids [17]. In poultry, de novo lipogenesis is also performed from dietary carbohydrates.…”

Section: Lipid Synthesismentioning

confidence: 99%

“…In the pig, the privileged site of de novo lipid synthesis is the adipose tissue [17]. Eighty percent of lipids are synthesised from dietary glucose, which is the main physiological precursor of fatty acids [17].…”

Section: Lipid Synthesismentioning

confidence: 99%

“…In the pig, they are usually classified into three categories depending on their anatomical position and their relative contribution to carcass adiposity [17,20]. The subcutaneous fats constitute with the rind, the general envelope of the carcass and they represent 65% of the separable total fat tissues.…”

Section: Localisation Of Adipose Tissuesmentioning

confidence: 99%

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Lipids in monogastric animal meat

2001

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-Meat from monogastric animals, essentially pigs and poultry, is from afar the most consumed of all meats. Meat products from every species have their own characteristics. For a long time, pig meat has been presented as a fatty meat because of the importance of subcutaneous adipose tissue. Actually, when the visible fat is separated, this meat is rather poor in lipids: pieces eaten as fresh meat and without transformation, such as roasts, contain less then 2% total lipids. Poultry meat has always had a reputation of leanness because of its low content in intramuscular lipids. In addition, adipose tissues, localised in the abdominal cavity, are easily separable. The progress in genetics and a better knowledge of dietary needs has allowed to improve growth performances, to increase muscle weight and, in the pig, to strongly decrease carcass adiposity. However, strong contradictions appear between transformers and nutritionists, especially concerning the pig: the former wish to have meat with adipose tissues containing a high percentage of saturated fatty acids and the latter wish meat with more unsaturated fatty acids. The consumer, however, regrets the pigs of yesteryear or the poultry bred on farmyard that had tastier meat. At the same time, however, they request meat with a low fat content, which is paradoxical. meat / pig / poultry / lipid / fatty acidRésumé -Les lipides dans la viande des animaux monogastriques. La viande des animaux monogastriques terrestres, essentiellement les porcs et les volailles, est, de loin, la plus consommée. Les produits carnés de chaque espèce ont chacun leurs caractéristiques. La viande de porc a longtemps été présentée comme une viande grasse en raison de l'importance de la masse adipeuse de couverture. En réalité, quand le gras visible est écarté, cette viande apparaît assez pauvre en lipides car les morceaux consommés en frais et sans transformation, comme les rôtis, contiennent moins de 2 % de lipides totaux. Celle de volaille a toujours eu une réputation de viande maigre en raison de sa faible teneur en lipides intramusculaires, tandis que les dépôts adipeux, bien localisés au niveau de la cavité abdominale, sont facilement séparables. La sélection génétique, la meilleure connaissance des besoins alimentaires et des matières premières ont permis d'améliorer les performances d'élevage, d'augmenter les masses musculaires et chez le porc de diminuer fortement l'adiposité globale de la carcasse. De fortes contradictions apparaissent cependant entre les transformateurs, surtout dans le cas du porc, qui Reprod. Nutr. Dev. 41 (2001) [109][110][111][112][113][114][115][116][117][118] 109

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Section: Introductionmentioning

confidence: 85%

Section: Lipid Synthesismentioning

confidence: 99%

Section: Lipid Synthesismentioning

confidence: 99%

Section: Localisation Of Adipose Tissuesmentioning

confidence: 99%

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Lipids in monogastric animal meat

2001

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“…The intramuscular adipose tissue is the latest developing adipose site of the pig adipose tissues, the order of the differential gradient being subcutaneous, intermuscular and intramuscular adipose sites [14,18,20]. Some authors studying adipose tissues have suggested that not all adipose tissues are similar but that each shows specific development and metabolism in rats [10], in cattle [24] and in pigs [4,25,26].…”

mentioning

confidence: 99%