Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

Teye, G. A.; Sheard, P.R.; Whittington, FM; Nute, GR; Stewart, A. H.; Wood, JD

doi:10.1016/j.meatsci.2005.11.010

Cited by 226 publications

(193 citation statements)

References 35 publications

Supporting

Mentioning

150

Contrasting

Unclassified

Order By: Relevance

“…However, increasing NL in diets could increase the IMF content of IUGR piglets. The previous reports have shown that the lower birth weight of newborn animals reduced the weight of adipose tissue, and delayed the adipocyte proliferation or differentiation (Shelley 1961;Lapillonne et al 1997), but the high-protein diet could increase the IMF content (Teye et al 2006), which is similar to our results. It is possible that IUGR piglets used more nutrients to muscle or bone growth in utero, so the proliferation and differentiation of adipocyte cells was reduced hence the weight of adipose tissue was reduced.…”

Section: Discussionsupporting

confidence: 92%

The effect of high nutrient on the growth performance, adipose deposition and gene expression of lipid metabolism in the neonatal intrauterine growth-retarded piglets

Chen

Mao

Han

et al. 2015

Journal of Applied Animal Research

View full text Add to dashboard Cite

Twelve pairs of intrauterine growth retardation (IUGR,1.84 ± 0.09 kg) and normal birth weight (NBW, 2.80 ± 0.16 kg) of Duroc × Landrace × Yorkshire piglets (7-day old) were randomly assigned to four treatments (six replicates per treatment) in a 2 × 2 factorial design. IUGR and NBW piglets were fed diets of either normal nutritional level (NN, 880 kcal/L, 50 g of protein/L) or high nutritional level (HN, 1320 kcal/L, 75 g protein/L)for 21 days. IUGR decreased the average daily dry matter intake (ADMI), the average daily growth (ADG) and leaf fat relative weight. Regardless of body weight, HN could increase the ADMI, ADG and intramuscular fat content, and enhance serum insulin, IGF-I and leptin concentrations, but decreased serum adiponectin concentrations in IUGR piglets. Furthermore, HN could increase the PGC-1α of liver and C/EBPα of longissimus expression in IUGR piglets. These results suggested that the IUGR piglets had lower growth performance and adipose deposition than NBW piglets. However, HN in diets could make up the defect of IUGR piglets in the uterus, and regulated the expression of lipid metabolism genes in some tissues of IUGR piglets. ARTICLE HISTORY

show abstract

Section: Discussionsupporting

confidence: 92%

The effect of high nutrient on the growth performance, adipose deposition and gene expression of lipid metabolism in the neonatal intrauterine growth-retarded piglets

Chen

Mao

Han

et al. 2015

Journal of Applied Animal Research

View full text Add to dashboard Cite

show abstract

“…It is accepted that a low dietary CP supply may limit muscle growth so that the dietary energy that would be used for an increased protein synthesis under unrestricted provision of amino acids may be used for fat accretion if the amino acid supply is insufficient. Teye et al (2006) found that a reduced CP supply increased marbling fat in longissimus muscle, and Doran et al (2006) observed lower effect of dietary CP supply on subcutaneous adipose tissue as compared with the intramuscular fat content. Lizardo et al (2002a) found no effect of increasing dietary protein from a low level to requirements in FA composition of adipose tissue of growing pigs.…”

Section: Introductionmentioning

confidence: 97%

Evolution of the fatty acid profile of subcutaneous back-fat adipose tissue in growing Iberian and Landrace × Large White pigs

Barea

Isabel

Nieto

et al. 2013

Animal

View full text Add to dashboard Cite

The lipid content and fatty acid (FA) profile in pig tissues are strongly influenced by genotype and nutrient supply, with implications in meat quality. The de novo lipid synthesis and pattern of FA unsaturation could be an important cause of variation in the overall efficiency of energy utilization among breeds. To test the effects of pig genotype and CP supply on the evolution of back-fat tissue FA profile throughout the growing and finishing stages, 32 Iberian (IB) and Landrace 3 Large White (LR 3 LW) barrows were offered one of two diets differing in CP content (13% or 17% as fed). A pair-fed procedure (0.8 3 ad libitum intake of IB pigs) was used. Subcutaneous fat samples were taken at the dorso-lumbar region at ,38, 50, 65, 90 and 115 kg BW. Higher proportions of total monounsaturated FA (MUFA; P , 0.01) and lower proportions of total saturated FA (SFA; P , 0.01 to 0.05) were found in the outer back-fat layer of pigs both at 50 and 115 kg BW. Pig genotype affected the FA composition of both subcutaneous back-fat layers. The proportions of C18:0 and SFA in fat tissue were higher in IB than in LR 3 LW pigs from 38 to 65 kg BW, especially in the outer layer. In addition, MUFA contents were higher in IB pigs at 115 kg BW in both layers (15% on average; P , 0.01). Increased proportions of C18:2 n-6 and polyunsaturated FA (PUFA) were found in LR 3 LW pigs, irrespective of the stage of growth and back-fat layer (P<0.02). At 50 kg BW, pigs receiving the high-protein diet presented the highest C18:2 n-6, C18:3 n-3, C20:5 n-3 and PUFA contents. A significant genotype 3 CP content interaction was observed for C18:3 n-3 because of the increased concentration of this FA in LR 3 LW pigs when offered the 17% CP diet (P , 0.05). Higher C16:0 and SFA contents (15%; P 5 0.03) were found in pigs offered the 13% CP diet and slaughtered at 115 kg BW. There was a genotype 3 CP interaction for MUFA concentration because of the higher MUFA content observed in IB pigs offered the highest protein content diet (P 5 0.03). Our results suggest that genetic variation in de novo lipid synthesis and pattern of FA unsaturation might contribute to explain differences in back-fat FA profile of IB and LR 3 LW pigs under identical nutritional management. They could be also relevant to explain the low efficiency of nutrient and energy utilization in the IB pig.

show abstract

“…Gondret et al (1998), comparando o efeito da dieta enriquecida com óleos vegetais de girassol, de palma e de coco, observaram uma maior relação P/S na carne de coelhos alimentados com óleo de girassol (1,3) quando comparada àqueles alimentados com óleo de palma (0,7) e óleo de coco (0,6). Teye et al (2006), estudando a influência de óleos vegetais adicionados na dieta sobre a composição lipídica da carne de suínos, observaram que a relação entre poli-insaturados e saturados era menor na carne dos animais alimentados com óleo de palma, o qual é rico em ácidos graxos saturados, em relação àqueles alimentados com óleo de soja. Mitchaothai et al (2007), ao avaliar o efeito da dieta com inclusão de óleo de girassol e sebo bovino sobre a composição lipídica da carne suína, observaram uma menor relação P/S na carne dos animais alimentados com sebo bovino.…”

Section: Resultsunclassified

Ácidos graxos e composição centesimal da carne de coelhos alimentados com ração contendo farelo de coco

Souza¹,

Zapata²,

Freitas³

et al. 2009

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

A carne de coelho representa 1,2% do total de carne produzida na União Europeia, sendo que as regiões produtoras mais importantes são Itália, Espanha e França (FAO STAT, 2004). É amplamente difundida em quase toda a Europa, bem como em outros países como Ucrânia, China e Rússia, onde são consumidas mais de 100.000 toneladas de carne de coelho por ano (CASTELLINI et al., 1998). Quanto ao Brasil, em 2006, segundo dados do IBGE (2007), a produção de carne de coelho representava 0,02% do total de carne produzida. Segundo esta mesma fonte, os estados com maior plantel de coelhos são Rio Grande do Sul (34,00%), São Paulo (20,05%), Santa Catarina (11,55%), Paraná (11,19%) e Bahia (7,55%).A carne de coelho é considerada mais magra e mais saudável quando comparada às carnes bovina, ovina e suína.Além disso, é altamente digerível, saborosa, baixa em calorias, gorduras e colesterol, sendo frequentemente recomendada pelos nutricionistas em regiões de maior produção dessa carne em detrimento das de ruminantes (HERNÁNDEZ et al., 2000). Contudo, esse tipo de alimento é considerado um produto de consumo limitado. Isso se deve, em parte, ao maior tempo de preparação por requerer habilidades culinárias e, também, às diferenças culturais entre os consumidores (CAVANI; PETRACCI, 2004).Na produção animal, a alimentação representa a maior parcela dos custos totais, e por isso, a busca por alimentos alternativos que possam ser utilizados nas rações de coelhos tem sido motivo de pesquisas (FURLAN et al., 2003). No entanto, devem ser levados em consideração a localização AbstractThe objective of this work was to assess the effect of feeding rabbits diets containing coconut meal (CM) on meat proximal composition, the fatty acid profile, and the polyunsaturated to saturated (P/S) fatty acids ratio in the meat. The experiment utilized 60 rabbits fed diets containing five levels of CM (0.00, 6.25, 12.50, 18.75, and 25.00%) and 12 animals per treatment. Increasing levels of CM in the diet did not affect (p > 0.05) meat centesimal composition. The levels of palmitoleic, stearic, and linolenic acids in the meat were linearly affected by dietary CM levels. When compared to the levels of fatty acids in the meat from the 0.00% CM diet, the palmitic acid was lower (p < 0.05) in the meat from all diets containing CM, the myristic and stearic acids were higher (p < 0.05), and the palmitoleic acid was lower (p < 0.05) in the meat from the diet containing 25.00% CM. The Linolenic acid level was lower (p < 0.05) in meats from diets containing either 18.75 or 25.00% CM. The P/S relation in the meat was not affected (p > 0.05) by the levels of CM in the diets. This suggested that the inclusion of this by-product in the diets is feasible even at the 25.00% level. Keywords: fatty acid profile; proximal composition; nutritional quality. ResumoFoi estudado o efeito da inclusão de farelo de coco (FC) na ração de coelhos sobre o perfil de ácidos graxos, a relação de ácidos graxos poliinsaturados para saturados (P/S) e a composição centesimal da carne. O expe...

show abstract

Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

Cited by 226 publications

References 35 publications

The effect of high nutrient on the growth performance, adipose deposition and gene expression of lipid metabolism in the neonatal intrauterine growth-retarded piglets

The effect of high nutrient on the growth performance, adipose deposition and gene expression of lipid metabolism in the neonatal intrauterine growth-retarded piglets

Evolution of the fatty acid profile of subcutaneous back-fat adipose tissue in growing Iberian and Landrace × Large White pigs

Ácidos graxos e composição centesimal da carne de coelhos alimentados com ração contendo farelo de coco

Contact Info

Product

Resources

About