![](/images/graphics-bg.png)
Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats
المؤلفون المشاركون
Yin, Yulong
Yang, Lingyuan
Zhang, Lingmei
Huang, Xingguo
Chen, Jiashun
Li, T. J.
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-08-08
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
الملخص EN
A systemic design was carried out to investigate the optimal combination of BET, Met-Cr, CLA, and CS for improving the meat tenderness in rats.
A total of 104 six-week old male Sprague-Dawley rats were randomly assigned to 13 treatments with 4 replicates of 2 rats each.
The experiments lasted for 5 weeks.
The results showed that inclusion of Met-Cr decreased the contents of intramuscular fat (IMF), fat among muscle cells, and lipid droplets inside muscle cells (P<0.05), and inclusion of CLA or Met-Cr increased the contents of IMF, fat among muscle cells, and lipid droplets inside muscle cells (P<0.05).
CS increased the contents of total collagen (TC) and soluble collagen (SC), and CLA decreased the contents of TC and SC (P<0.05).
The combination of BET and CLA increased IMF and SC contents and decreased TC contents (P<0.05).
The combination of BET and CS could increase fat contents among muscle cells and decrease TC and SC contents (P<0.05).
The combination of CLA and Met-Cr decreased IMF contents (P<0.05).
The combination of CLA and CS, as well as Met-Cr and CS, decreased fat contents among muscle cells (P<0.05).
These combinations may regulate lipogenesis and decrease the deposition of fat in muscles.
There existed a significant positive correlation between IMF and SC content, which might indicate that IMF content improves meat’s tenderness partly by increasing SC content in muscle.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Yang, Lingyuan& Zhang, Lingmei& Huang, Xingguo& Yin, Yulong& Li, T. J.& Chen, Jiashun. 2020. Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats. BioMed Research International،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1134527
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Yang, Lingyuan…[et al.]. Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats. BioMed Research International No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1134527
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Yang, Lingyuan& Zhang, Lingmei& Huang, Xingguo& Yin, Yulong& Li, T. J.& Chen, Jiashun. Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats. BioMed Research International. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1134527
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1134527
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
![](/images/ebook-kashef.png)
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
![](/images/kashef-image.png)