Fatty acid composition

Association analysis between carcass weight and meat quality of Bamei pigs

J. P. Zhou, Wu, G. F., Xiang, A. Q., Wang, L., Sun, S. D., Yang, C., Xu, F. F., Zhou, J. P., Wu, G. F., Xiang, A. Q., Wang, L., Sun, S. D., Yang, C., and Xu, F. F., Association analysis between carcass weight and meat quality of Bamei pigs, vol. 15, p. -, 2016.

A total of 48 crossbred Bamei pig carcasses were divided into three groups (A, 60-69 kg; B, 70-79 kg; and C, 80-90 kg) to investigate the influence of carcass weight on meat quality. The intramuscular fat content of the three groups increased from 2.20% (Group A) to 4.14% (Group C). Group B had higher drip loss (6.83%, P 51.63 > 43.64 N, P

PPARα signal pathway gene expression is associated with fatty acid content in yak and cattle longissimus dorsi muscle

W. Qin, Liang, C. N., Guo, X., Chu, M., Pei, J., Bao, P. J., Wu, X. Y., Li, T. K., and Yan, P., PPARα signal pathway gene expression is associated with fatty acid content in yak and cattle longissimus dorsi muscle, vol. 14, pp. 14469-14478, 2015.

Intramuscular fatty acid (FA) is related to meat qualities such as juiciness, tenderness, palatability, and shear force. PPARα plays an important role in lipid metabolism in the liver and skeletal muscle. This study investigated FA composition in yaks and cattle, in order to ascertain whether a correlation between PPARα signal pathway genes as candidate genes and meat FA composition in yaks and cattle exists.

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