The demonstration of the invariant lipid-free composition and the mechanism varying energy and the main components of some mammal meats consisting of muscle and adipose tissue

Mitsugu Inoue,Kazuyo Tsugita

doi:10.1038/npre.2009.3832.1

Abstract

Abstract Background: The assumption of an invariant fat-free or lipid-free composition is prerequisite for most methods of the estimation of body composition in mammals including human but has not been theoretically demonstrated. Objective: To demonstrate theoretically and practically the invariant lipid-free composition and to understand the mechanism varying the main components of muscle and adipose tissue which have intimate relationships to lipid accumulation or obesity in mammals. Design: Whether the combinations of correlations among energy and main components in the hypothetical lipid-ratio variation model (L-varied model), which reflects the invariant lipid-free composition, are consistent with those in the practical mammal meats? Do lipid-ratio variation (L-varied) equations based on L-varied model agree closely with the corresponding regression equations of energy and main components on lipid content in their meats? We designed to solve these questions and compare those results. Results: These combinations of their correlations between the theoretical model and practical meats stated above were consistent with each other. And the L-varied equations were consistent with the regression equations stated above. Conclusion: It is clarified that variation in energy reserves and main components, at least moisture, protein, and ash in them follow L-varied model. Consequently, for the first time we clearly demonstrated here that the assumption of an invariant lipid-free composition is valid in skeletal muscles and peripheral adipose tissues of some mammals.

Highlights

Design: Whether the combinations of correlations among energy and main components in the hypothetical lipid-ratio variation model (L-varied model), which reflects the invariant lipid-free composition, are consistent with those in the practical mammal meats? Do lipid-ratio variation (L-varied) equations based on L-varied model agree closely with the corresponding regression equations of energy and main components on lipid content in their meats? We designed to solve these questions and compare those results
To analyze in detail the variation in body composition through variation in lipid content intimately related to obese or lipid accumulation, we noted that the variation in composition of the adipose tissue to store lipid[1,2,3] and of the muscle to expend energy above all to oxidize lipid[4,5,6,7], which cause main variation in the body composition of mammal after chemical maturity
By removing lipid in any group of beef meats, consisting of different ratios of skeletal muscles and adipose tissues such as beef lean and fat, subcutaneous fat-free beef, beef lean, and total beef meats (Table 2), the coefficients of variation of moisture, protein, and ash are remarkably diminished together and the ratio among them excluding lipid approaches constancy just as suggested in fat-free body of cattle[8]. These phenomena did not appear by removing the other components of these beef meats (Table 2). These phenomena were observed in swine and other mammal meats consisting of skeletal muscle and adipose tissue (Table 2)

Summary

Introduction

It is well known that the percentages of protein and mineral matter or ash as well as moisture content which is about 73% of fat- free mass (FFM) commonly in whole body of mammals including human[8,9,10] are almost constant[11] in them as well as cattle after chemical maturity[8] This phenomenon on the invariant lipid-free composition was confirmed here in the skeletal muscle and adipose tissue of various mammal meats including cattle ones. Design: Whether the combinations of correlations among energy and main components in the hypothetical lipid-ratio variation model (L-varied model), which reflects the invariant lipid-free composition, are consistent with those in the practical mammal meats? For the first time we clearly demonstrated here that the assumption of an invariant lipid-free composition is valid in skeletal muscles and peripheral adipose tissues of some mammals

Objectives

Methods

Results