Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats
Joint Authors
Yin, Yulong
Yang, Lingyuan
Zhang, Lingmei
Huang, Xingguo
Chen, Jiashun
Li, T. J.
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-08
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1134527