In Vivo Lipogenesis of Genetically Lean and Fat Chickens: Effects of Nutritional State and Dietary Fat

Saadoun, A.; Leclercq, B.

doi:10.1093/jn/117.3.428

Cited by 99 publications

(47 citation statements)

References 31 publications

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“…These last observations suggest that besides general control of fattening, there must be some local control on specific tissues. Indeed, significant differences were observed in these lines, for example, for liver lipogenesis (Saadoun and Leclercq, 1987) or for some hormones implicated in the control of lipid metabolism like insulin or thyroid hormones (Simon and Leclercq, 1982;Saadoun et al, 1988 …”

Section: Methodsmentioning

confidence: 99%

Growth characteristics and lipid distribution in two lines of chicken selected for low or high abdominal fat

Leclercq¹,

Guy²,

Rudeaux³

1989

Genet. Sel. Evol.

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Section: Methodsmentioning

confidence: 99%

Growth characteristics and lipid distribution in two lines of chicken selected for low or high abdominal fat

Leclercq¹,

Guy²,

Rudeaux³

1989

Genet. Sel. Evol.

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“…In birds, hepatic lipid synthesis is inhibited. A balance is established between exogenous contribution and endogenous synthesis, and the total lipid content of the carcasses remains more or less constant [19,43]. Whatever the species, this decrease in endogenous lipogenesis results from a reduction in dietary starch, replaced by lipids, which could induce a lack of substrate for fatty acid synthesis and from a direct inhibition of lipogenic enzymes by dietary lipids.…”

Section: Effect On Lipid Synthesismentioning

confidence: 99%

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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“…In waterfowl, an intense lipogenesis from dietary carbohydrates Data were based on all ducks (n = 8 birds/treatment). in the liver results in foie gras (Saadoun and Leclercq, 1987). The main reason may be that the de novo synthesized triglyceride are stored into the hepatocytes when the intensity of lipogenesis is higher than the hepatic capacity for very-lowdensity lipoprotein (VLDL) synthesis and secretion (Hermier et al, 1991;Fournier et al, 1997) .…”

Section: Resultsmentioning

confidence: 99%

Effect of feed consumption levels on growth performance and carcass composition during the force-feeding period in foie gras production of male Mule ducks

Wen

Jiang

Tang

et al. 2016

animal

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In order to avoid excess feed consumption during the force-feeding period in foie gras production, a dose-response experiment with seven feed consumption levels (450, 540, 630, 720, 810, 900, 990 g/day per bird) was conducted to evaluate the effects of feed consumption levels on growth performance and carcass composition of male Mule ducks from 91 to 102 days of age. One-day-old Mule ducklings (sterile and artificial hybrid of male Albatre Muscovy duck and female Pekin duck were fed a two-phase commercial diets for ad libitum intake from hatching to 91 days of age, followed by graded feeding levels of a corn diet by force-feeding from 91 to 102 days of age. Fifty-six 91-day-old male Mule ducks with similar BW were randomly assigned to seven treatments, with eight birds per treatment. Birds were housed in individual pens. At 102 days of age, final BW was measured and BW gain and feed conversion ratio of ducks from each treatment were calculated from day 91 to 102, and then all ducks were slaughtered to evaluate the yields of skin with subcutaneous fat, abdominal fat, breast meat (including pectoralis major and pectoralis minor), leg meat (including thigh and drum stick), and liver. Significant differences in BW gain, total liver weight and liver relative weight were observed among the treatments ( P < 0.001). According to the broken-line regression analysis, the optimal feed consumption levels of male Mule ducks from 91 to 102 days of age for maximum BW gain, total liver weight and liver relative weight were 217, 227 and 216 g feed/kg BW 0.75 · per day, respectively.

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In Vivo Lipogenesis of Genetically Lean and Fat Chickens: Effects of Nutritional State and Dietary Fat

Cited by 99 publications

References 31 publications

Growth characteristics and lipid distribution in two lines of chicken selected for low or high abdominal fat

Growth characteristics and lipid distribution in two lines of chicken selected for low or high abdominal fat

Lipids in monogastric animal meat

Effect of feed consumption levels on growth performance and carcass composition during the force-feeding period in foie gras production of male Mule ducks

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