Analysis of Factors Influencing Fat Accumulation in Pigs with High Intramuscular Fat
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Accession number;05A1044274
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| Title;Analysis of Factors Influencing Fat Accumulation in Pigs with High Intramuscular Fat |
| Author;
OTANI SHIGERU
(Gifudai Oyoseibutsukagaku)
ASHIHARA AKANE
(Gifu Univ., United Graduate School of Agricultural Sci., JPN)
YOSHIOKA GO
(Gifu Prefectural Livestock Res. Inst., JPN)
IMAEDA NORIAKI
(Gifu Prefectural Livestock Res. Inst., JPN)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.23;NO.;PAGE.115-120(2005)
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| Figure&Table&Reference;FIG.3, TBL.2, REF.10 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;This study was conducted to clarify the differnce of lipid metabolism of intramuscular fat between barrows and gilts of whith grandsire showed marked-high intramuscular fat content in his offsprings throughout the growing-finishing period. Backfat thickness, concentration of serum thyroxine (T4) and percentage of serum lipoproteins were measured throughout the growing-finishing period when the body weight was from 30kg to 115kg. At 115kg of body weight, the pigs were slaughtered, and intramuscular fat content of thoracic longissimus muscle, lipid fractions in intramuscular fat and cell size and number of intramuscular adipose tissue were measured. The intramuscular fat content widely ranged from 1 to 8%, and intramuscular fat content in barrows was significantly higher than that in gilts. Serum concentration of thyroxine was not significantly different between barrows and gilts. The percentage of LDL in gilts was higher than those in barrows at 50kg of body weight, and HDL in gilts was higher than those in barrows at 90kg of body weight. Intramuscular fat content significantly correlated with triacylglycerol content in intramuscular fat. There were positive correlations between intramuscular fat content and the number and size of intramuscular adipose cells in both barrows and gilts. It was suggested that there was no difference between barrows and gilts in the factors combined to the accumulation of intramuscular fat. (author abst.) |
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