...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Meat Science >Profile of fatty acids, muscle structure and shear force of musculus longissimus dorsi (MLD) in growing pigs as affected by energy and protein or protein restriction followed by realimentation
【24h】

Profile of fatty acids, muscle structure and shear force of musculus longissimus dorsi (MLD) in growing pigs as affected by energy and protein or protein restriction followed by realimentation

机译：受能量，蛋白质或蛋白质限制以及随后实现的影响，生长猪的肌肉，背最长肌（MLD）的脂肪酸，肌肉结构和剪切力分布图

获取原文
获取原文并翻译 | 示例
   

获取外文期刊封面封底 >>

       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Forty-eight gilts were submitted to a 30% restriction of feed (groups F and F1) or protein intake (group P) from 90 to 118 days of age, followed by realimentation from 119 to 168 days of age. Control pigs (C) were fed during the whole experiment according to a semi ad libitum scale. During realimentation all animals were fed according to semi ad libitum scale except pigs Fl which were fed ad libitum. Six pigs from each group were slaughtered at the end of restriction and realimentation. Restriction decreased the weight of musculus longissimus dorsi (MLD) and increased shear force. Restriction of feed intake depressed MUFA concentration and increased n-6-3 ratio while protein restriction decreased n-6-3 and PUFA:SFA ratios. Structure of fibers was not affected. After realimentation MLD mass was still lower in all previously restricted pigs, shear force was the lowest in Fl pigs. Only percentage of fast twich oxidative fibers was significantly greater in Fl pigs than in others. Significant correlations between parameters investigated during the study were found.
机译：四十八头小母猪在90到118天龄时限制饲料（F和F1组）或蛋白质摄入（P组）的30％，然后在119到168天龄进行限制。在整个实验过程中，以半随意规模饲养对照猪（C）。在实施过程中，除了自由饲喂的猪F1外，所有动物均按半随意规模饲养。在限制和实施结束时将每组六头猪宰杀。限制减少了背最长肌（MLD）的重量并增加了剪切力。限制采食量降低了MUFA的浓度，增加了n-6 / n-3的比例，而蛋白质限制降低了n-6 / n-3和PUFA：SFA的比例。纤维的结构不受影响。在实施后，所有先前受限制的猪的MLD质量仍然较低，剪力在F1猪中最低。在F1猪中，仅快速夹心氧化纤维的百分比显着大于其他猪。发现在研究期间研究的参数之间存在显着相关性。

著录项

  • 来源
    《Meat Science》 |2012年第3期|p.339-346|共8页
  • 作者

    Grzegorz Skiba; Stanislawa Raj; Ewa Polawska; Barbara Pastuszewska; Gabriela Elminowska-Wenda; Joanna Bogucka; Damian Knecht;

  • 作者单位

    The Kielanowski Institute of Animal Nutrition and Physiology, Polish Academy of Sciences, jablonna, Poland;

    The Kielanowski Institute of Animal Nutrition and Physiology, Polish Academy of Sciences, jablonna, Poland;

    Polish Academy of Sciences, Institute of Genetics and Animal Breeding, Jastrzebiec, Wolka Kosowska, Poland;

    The Kielanowski Institute of Animal Nutrition and Physiology, Polish Academy of Sciences, jablonna, Poland;

    University of Technology and Life Sciences, Department of Histology, Bydgoszcz, Poland;

    University of Technology and Life Sciences, Department of Histology, Bydgoszcz, Poland;

    University of Environmental and Life Sciences, The Faculty of Biology and Animal Science, Institute of Animal Breeding, Wroclaw, Poland;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    pigs; compensatory growth; meat tenderness; muscle structure; fatty acids profile;

    机译：猪代偿性增长肉嫩;肌肉结构脂肪酸概况;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号