In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first ...In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first time. The formation mecha- nism of excellent features was analyzed from the aspects of physiological traits, ge- ographical environments and constraint reasons. Thereby, the outstanding features of Tibetan swine could be extended continuously, and the poor characteristics should be improved in the future.展开更多
This study investigated the relationship between the level of iron chemical forms and the initial raw meat pH values during cooking, including the effect of the sodium nitrite presence. The pH value, the heme iron （H...This study investigated the relationship between the level of iron chemical forms and the initial raw meat pH values during cooking, including the effect of the sodium nitrite presence. The pH value, the heme iron （HI） and non-heme iron （NHI） concentrations were measured on one ground portion of five loin, five masseter, five semimembranosus, five neck muscles and five shoulder muscles. Afterwards, all raw meats were halved and mixed with NaCl （2%）, ascorbic acid （0.05%） and 0 mg/kg of sodium nitrite （mix1） or 150 mg/kg of sodium nitrite （mix2）. Both mixes were divided into 50 g-portions, vacuum packed in cryovac bags and cooked in thermostatic bath up to F （10, 71 ℃） = 30 minutes at the core. The NHI and HI concentrations were determined both on the cooked meats and on the juice lost during cooking. The cooking process caused the release of NHl and H1 on all cooked sample juices. The HI overall percentage was significantly lower than raw meat one （P 〈 0.005） and the NHI significantly higher （P 〈 0.005） in all cooked mix 1. The raw and cooked HI percentage variances depended on the pork meat pH values （ra = 0.70）. The overall HI percentage was unchanged respect to raw meats on cooked mix 2, while the NHI amount was not quantitatively estimated. These results emphasized the role of sodium nitrite on tying up NHI in the cooked meats and safeguarding the oxidative stability of cooked meat products.展开更多
Porcine mesenchymal stem cells in postnatal muscle have been demonstrated to differentiate into adipocytes. This increases adipocyte number and lipid accumulation, and is thought to be the origin of intramuscular fat....Porcine mesenchymal stem cells in postnatal muscle have been demonstrated to differentiate into adipocytes. This increases adipocyte number and lipid accumulation, and is thought to be the origin of intramuscular fat. In this study, the effects of myostatin and arginine on adipogenic differentiation in mesenchymal stem cells derived from porcine muscle （pMDSCs） were investigated in vitro. Intracellular triglyceride levels were reduced by exogenous myostatin and increased by arginine supplementation or myostatin antibody （P〈0.01）. The inhibition of lipid accumulation by rnyostatin in pMDSCs was alleviated by arginine supplementation （P〈0.01）. Expression patterns of adipogenic transcription factors showed that exogenous myostatin suppressed PPAR72 and aP2 expression （P〈0.01）, while supplemental arginine or myostatin antibody promoted ADD1 expression （P〈0.01）. Furthermore, compared with the addition of either myostatin protein or antibody alone, ADD1 and PPARδ expression were promoted by the combination of arginine and myostatin （P〈0.01）, and arginine combined with myostatin antibody promoted the expression of ADD1, PPARδ, C/EBPα, PPARγ2 and LPL in pMDSCs （P〈0.05）. These results suggest that myostatin inhibits adipogenesis in pMDSCs, and that this can be alleviated by arginine supplementation, at least in part, through promoting ADD1 and PPARδ expression.展开更多
基金Supported by National Science and Technology Support Program"Integration and Demonstration of Security Technology for Production-Ecosystem-Life in Key Pastoral Areas"(2012BAD13B00)National Science and Technology Support Program"In-tegration and Demonstration of Optimized Security Technology for Production-Ecosystem-Life in the Pastoral Area of Northwest Sichuan"(2012BAD13B06)~~
文摘In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first time. The formation mecha- nism of excellent features was analyzed from the aspects of physiological traits, ge- ographical environments and constraint reasons. Thereby, the outstanding features of Tibetan swine could be extended continuously, and the poor characteristics should be improved in the future.
文摘This study investigated the relationship between the level of iron chemical forms and the initial raw meat pH values during cooking, including the effect of the sodium nitrite presence. The pH value, the heme iron （HI） and non-heme iron （NHI） concentrations were measured on one ground portion of five loin, five masseter, five semimembranosus, five neck muscles and five shoulder muscles. Afterwards, all raw meats were halved and mixed with NaCl （2%）, ascorbic acid （0.05%） and 0 mg/kg of sodium nitrite （mix1） or 150 mg/kg of sodium nitrite （mix2）. Both mixes were divided into 50 g-portions, vacuum packed in cryovac bags and cooked in thermostatic bath up to F （10, 71 ℃） = 30 minutes at the core. The NHI and HI concentrations were determined both on the cooked meats and on the juice lost during cooking. The cooking process caused the release of NHl and H1 on all cooked sample juices. The HI overall percentage was significantly lower than raw meat one （P 〈 0.005） and the NHI significantly higher （P 〈 0.005） in all cooked mix 1. The raw and cooked HI percentage variances depended on the pork meat pH values （ra = 0.70）. The overall HI percentage was unchanged respect to raw meats on cooked mix 2, while the NHI amount was not quantitatively estimated. These results emphasized the role of sodium nitrite on tying up NHI in the cooked meats and safeguarding the oxidative stability of cooked meat products.
基金supported by the National Natural Science Foundation of China (Grant No.30972119)
文摘Porcine mesenchymal stem cells in postnatal muscle have been demonstrated to differentiate into adipocytes. This increases adipocyte number and lipid accumulation, and is thought to be the origin of intramuscular fat. In this study, the effects of myostatin and arginine on adipogenic differentiation in mesenchymal stem cells derived from porcine muscle （pMDSCs） were investigated in vitro. Intracellular triglyceride levels were reduced by exogenous myostatin and increased by arginine supplementation or myostatin antibody （P〈0.01）. The inhibition of lipid accumulation by rnyostatin in pMDSCs was alleviated by arginine supplementation （P〈0.01）. Expression patterns of adipogenic transcription factors showed that exogenous myostatin suppressed PPAR72 and aP2 expression （P〈0.01）, while supplemental arginine or myostatin antibody promoted ADD1 expression （P〈0.01）. Furthermore, compared with the addition of either myostatin protein or antibody alone, ADD1 and PPARδ expression were promoted by the combination of arginine and myostatin （P〈0.01）, and arginine combined with myostatin antibody promoted the expression of ADD1, PPARδ, C/EBPα, PPARγ2 and LPL in pMDSCs （P〈0.05）. These results suggest that myostatin inhibits adipogenesis in pMDSCs, and that this can be alleviated by arginine supplementation, at least in part, through promoting ADD1 and PPARδ expression.
