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 (P < 0.05), and inclusion of CLA or Met-Cr increased the contents of IMF, fat among muscle cells, and lipid droplets inside muscle cells (P < 0.05). CS increased the contents of total collagen (TC) and soluble collagen (SC), and CLA decreased the contents of TC and SC (P < 0.05). The combination of BET and CLA increased IMF and SC contents and decreased TC contents (P < 0.05). The combination of BET and CS could increase fat contents among muscle cells and decrease TC and SC contents (P < 0.05). The combination of CLA and Met-Cr decreased IMF contents (P < 0.05). The combination of CLA and CS, as well as Met-Cr and CS, decreased fat contents among muscle cells (P < 0.05). 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.
Highlights
As living standards have been substantially improved with the rapid growth of the economies of emerging nations such as China and India, their numerous consumers have become more selective of meat quality after they had access to plenty of meat products
Our study suggested that BET and conjugated linoleic acid (CLA) synergistically increased both the intramuscular fat (IMF) of legs and lipid droplet content inside muscle cells of LD, but they decreased the fat content among muscle cells of LD
A uniform design was applied in this study, and the optimized combinations and dosages of BET, CLA, Cr-Met, and CS were presented in terms of their effects on the meat quality markers
Summary
As living standards have been substantially improved with the rapid growth of the economies of emerging nations such as China and India, their numerous consumers have become more selective of meat quality after they had access to plenty of meat products. Moderate fat deposition in the muscle could be essential for improving tenderness and flavor [2]. A new target of livestock workers is to directionally control the redistribution of body fat in the adipose tissue and muscle and achieve an optimum pattern of distribution. Clenbuterol hydrochloride is a very effective nutrition redistribution agent which can remarkably improve the lean rate in pigs. It has been prohibited as a feed additive because its residue in animal products could harmful to the health of consumers. Various investigations have been conducted to find alternatives to clenbuterol hydrochloride
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