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• W3048280700 abstract "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 (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M1><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:math>), and inclusion of CLA or Met-Cr increased the contents of IMF, fat among muscle cells, and lipid droplets inside muscle cells (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M2><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:math>). CS increased the contents of total collagen (TC) and soluble collagen (SC), and CLA decreased the contents of TC and SC (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M3><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:math>). The combination of BET and CLA increased IMF and SC contents and decreased TC contents (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M4><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:math>). The combination of BET and CS could increase fat contents among muscle cells and decrease TC and SC contents (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M5><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:math>). The combination of CLA and Met-Cr decreased IMF contents (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M6><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:math>). The combination of CLA and CS, as well as Met-Cr and CS, decreased fat contents among muscle cells (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M7><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:math>). 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." @default.
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• W3048280700 date "2020-08-08" @default.
• W3048280700 modified "2023-10-16" @default.
• W3048280700 title "Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats" @default.
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• W3048280700 doi "https://doi.org/10.1155/2020/5159796" @default.
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