Increased Fat Levels Research Articles

Adolescent intermittent ethanol (AIE) produces lasting, sex-specific changes in rat body fat independent of changes in white blood cell composition.

Early initiation of alcohol use during adolescence, and adolescent binge drinking are risk factors for the development of alcohol use disorder later in life. Adolescence is a time of rapid sex-dependent neural, physiological, and behavioral changes as well as a period of heightened vulnerability to many effects of alcohol. The goal of the present studies was to determine age-related changes in blood (leukocyte populations) and body composition across adolescence and early adulthood, and to investigate whether adolescent intermittent ethanol (AIE) exposure would alter the trajectory of adolescent development on these broad physiological parameters. We observed significant ontogenetic changes in leukocyte populations that were mirrored by an age-related increase in cytokine expression among mixed populations of circulating leukocytes. Despite these developmental changes, AIE did not significantly alter overall leukocyte numbers or cytokine gene expression. However, AIE led to sex-specific changes in body fat mass and fat percentage, with AIE-exposed male rats showing significantly decreased fat levels and female rats showing significantly increased fat levels relative to controls. These changes suggest that while AIE may not alter overall leukocyte levels, more complex phenotypic changes in leukocyte populations could underlie previously reported differences in cytokine expression. Coupled with long-term shifts in adipocyte levels, this could have long-lasting effects on innate immunity and the capacity of individuals to respond to later immunological and physiological threats.

Effects of Dietary Fat Level of Concentrate Mix on Growth Performance, Rumen Characteristics, Digestibility, Blood Metabolites, and Methane Emission in Growing Hanwoo Steers.

This study investigated the effect of different dietary fat levels in concentrate mixes on the growth performance, rumen characteristics, digestibility, blood metabolites, and methane emissions in growing Hanwoo steers. Thirty steers (386 ± 24.6 kg of body weight [BW]; 12 months old), blocked by BW, were randomly assigned to three dietary treatments with varying fat concentrations in concentrate mix (48, 74, and 99 g of ether extract per kg dry matte [DM]). The fat intake of the low-fat treatment represented 4.15% of the total dry matter intake (DMI), while the medium- and high-fat treatments accounted for 5.77% and 7.23% of total DMI, respectively. Concentrate mix DMI decreased with increasing fat level (p < 0.01). The growth rate and digestibility did not significantly differ based on the fat level (p > 0.05). As the fat level increased, propionate in the total ruminal volatile fatty acids increased, and butyrate and acetate-to-propionate decreased (p < 0.01). Cholesterol in blood serum increased significantly with increasing dietary fat levels (p < 0.01). Methane emissions exhibited a linear decrease with increasing fat level (p < 0.05). In conclusion, elevating fat content in the concentrates up to 100 g/kg DM reduced methane emissions without compromising the growth performance of growing Hanwoo steers.

Apparent total tract digestibility and palatability of extruded diets with graded levels of whole soybeans by dogs.

Fat has high energy density and is considered one of the primary energy sources for dogs, however, increasing fat level in dry dog food has been challenging due to the lubrication and limitation of the coating system. The objective was to determine the effect of whole soybeans (WSB) on nutrient digestibility, stool quality, and palatability by dogs. The corn gluten meal, chicken fat, and brewers rice were replaced by WSB at 10, 20, and 30% (WSB10, WSB20, and WSB30, respectively) in the base diet (WSB0). Twelve beagles were randomly assigned. The digestibility trial was duplicated 4 × 4 Latin square design where dogs were allowed a 9-d adaptation followed by a 5-d total fecal collection for each period. Least-square means were analyzed with a single degree of freedom contrasts and significance at α = 0.05. Palatability was determined with a 2-bowl test by 20 beagles for 2 d with each WSB diet compared to the WSB0. First choice preference between two diets and total food consumption were recorded. Individual intake ratios (IR) were calculated (intake of each diet/total intake) for each dog. First choice (FC) was analyzed by a Chi-square probability, and the diet consumption was compared by a Wilcoxon signed rank test and a 2-way analysis of variance. Fecal moisture, output, and defecation frequency increased linearly (P < 0.05) as WSB increased. Apparent total tract digestibility of dry matter, organic matter, crude protein, fat, and gross energy decreased linearly (P < 0.05) as dogs fed the increased level of WSB. The fresh fecal pH in dogs decreased linearly (P < 0.05) as WSB content increased. The acetate, propionate, and the total short-chain fatty acid concentration increased linearly (P < 0.05) while the total branched-chain fatty acid concentration decreased linearly (P < 0.05) as WSB increased. Dogs had greater (P < 0.05) FC for WSB diets than WSB0, but there was no difference among treatments for diet consumption and IR. In conclusion, additional thermal processing before extrusion may improve nutrient digestibility of WSB. The stool quality and palatability were not affected, and fermentation in hindgut increased by WSB by dogs.

Interaction between fat and fiber level on nutrient digestibility of pig feed

In animal feed more and more co-products from human food production are used. These products are often rich in fiber and are relatively low in energy. To ensure sufficient energy concentration, diets are usually supplemented with fat when formulated with these fiber-rich products. The question arises whether these increased fat and fiber levels affect nutrient digestibility. Therefore, an experiment was designed to elucidate the effect of fat and fiber level and their interaction on nutrient digestibility and energy utilization in pig feed. A low fiber (LF, 34 g crude fiber/kg) and a high fiber (HF, 68 g crude fiber/kg) diet were formulated with a similar crude fat (CFAT) content (28 and 26 g/kg). Eight additional diets were formulated by adding 20 or 40 g/kg of either pig fat or soybean oil to each of the 2 basal diets resulting in a total of 10 experimental diets. Each diet was fed to 18 barrows (83.6 ± 8.9 kg) housed per 3 in 6 pens. The digestibility of organic matter (OM), crude protein (CP), CFAT, non-starch polysaccharides (NSP), neutral detergent fiber (NDF) and gross energy (GE) were derived from rectal spot sampling, using acid insoluble ash as marker. The net energy (NE) content was calculated according to the Dutch CVB system. More fiber reduced average daily feed intake (ADFI, P = 0.022) and tended to decrease average daily gain (ADG, P = 0.074), but gain:feed (G:F) was not affected (P > 0.05). Neither fat inclusion level nor fat type affected animal performance (P > 0.05). The NE content increased along with increasing fat level in the diet (P < 0.001), with an interaction between fat type/inclusion level and dietary fiber content (P < 0.001). In the HF diets the standardized digestibility of all nutrients was lower (P < 0.05) than in the LF diets, except for NDF. Higher fiber levels in the diet didn’t impact the digestibility of the added fat. The standardized CFAT digestibility of the HF diets with 20 and 40 g/kg fat/oil was higher than that of the non-fat supplemented diet (P < 0.05), whereas no significant differences in CFAT digestibility among the LF diets were observed (P > 0.05). The digestibility of the fat-free OM, NSP and NDF was affected (P < 0.05) by the fat type/inclusion level. Increasing fat level appeared to negatively affect the fat-free OM digestibility, in particular NDF. On the other hand, the negative effect of fat addition on digestibility and NE was relatively small in comparison to the extra energy added by the fat.

Liver X Receptor Alpha Activation Inhibits Autophagy and Lipophagy in Hepatocytes by Dysregulating Autophagy-Related 4B Cysteine Peptidase and Rab-8B, Reducing Mitochondrial Fuel Oxidation.

Fat accumulation results from increased fat absorption and/or defective fat metabolism. Currently, the lipid-sensing nuclear receptor that controls fat utilization in hepatocytes is elusive. Liver X receptor alpha (LXRα) promotes accumulation of lipids through the induction of several lipogenic genes. However, its effect on lipid degradation is open for study. Here, we investigated the inhibitory role of LXRα in autophagy/lipophagy in hepatocytes and the underlying basis. In LXRα knockout mice fed a high-fat diet, or cell models, LXRα activation suppressed the function of mitochondria by inhibiting autophagy/lipophagy and induced hepatic steatosis. Gene sets associated with "autophagy" were enriched in hepatic transcriptome data. Autophagy flux was markedly augmented in the LXRα knockout mouse liver and primary hepatocytes. Mechanistically, LXRα suppressed autophagy-related 4B cysteine peptidase (ATG4B) and Rab-8B, responsible for autophagosome and -lysosome formation, by inducing let-7a and microRNA (miR)-34a. Chromatin immunoprecipitation assay enabled us to find LXRα as a transcription factor of let-7a and miR-34a. Moreover, 3' untranslated region luciferase assay substantiated the direct inhibitory effects of let-7a and miR-34a on ATG4B and Rab-8B. Consistently, either LXRα activation or the let-7a/miR-34a transfection lowered mitochondrial oxygen consumption rate and mitochondrial transmembrane potential and increased fat levels. In obese animals or nonalcoholic fatty liver disease (NAFLD) patients, let-7a and miR-34a levels were elevated with simultaneous decreases in ATG4B and Rab-8B levels. LXRα inhibits autophagy in hepatocytes through down-regulating ATG4B and Rab-8B by transcriptionally activating microRNA let-7a-2 and microRNA 34a genes and suppresses mitochondrial biogenesis and fuel consumption. This highlights a function of LXRα that culminates in the progression of liver steatosis and steatohepatitis, and the identified targets may be applied for a therapeutic strategy in the treatment of NAFLD.

Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk

ABSTRACT The present study analyses the effect of storage time and varying fat levels in fermented laban milk samples obtained from different sources through physicochemical, sensory and microbiological attributes. The milk samples were divided into three groups (T1 = Buffalo Milk, T2 = Cow Milk, T3 = Mixed Milk) with replication. Viscosity, acidity and syneresis of all three laban milk samples increased, whereas pH decreased significantly (P ≤ .05) across storage days. The viscosity, protein and total solids (TS) were significantly (P ≤ .05) decreased in all Laban milk samples with a 3.5% fat level compared to a 1.5% fat level at the 21st day of the storage period. The colour and appearance scores were unaffected for the T1 group but decreased with increased fat levels for T2 and T3 groups. The Total Plate Count tended to decrease with a 3.5% fat level in all three laban milk samples. However, days of storage had a non-significant effect. Buffalo laban milk seems best in terms of viscosity, protein, TS, taste and aroma. Furthermore, these attributes are affected by days of storage and fat level. The fermented laban prepared from mixed milk (T3) showed results at par with that from buffalo milk. Hence, considering the economical aspect, mixed milk laban at a fat level of 3.5% is highly recommended.

Apparent total tract digestibility, fecal characteristics, and blood parameters of healthy adult dogs fed high-fat diets

Pet foods may be formulated with decreased starch to meet consumer demands for less processed diets. Fats and oils may be added to low-starch diets to meet energy requirements, but little is known about its effects on canine health. The study objective was to evaluate the effects of feeding healthy adult dogs low carbohydrate, high-fat diets on apparent total tract digestibility, fecal characteristics, and overall health status. Eight adult Beagles were enrolled in a replicated 4 × 4 Latin Square design feeding trial. Dogs were randomly assigned to one of four dietary fat level treatments (T) within each period: 32% (T1), 37% (T2), 42% (T3), and 47% (T4) fat on a dry matter basis. Fat levels were adjusted with the inclusion of canola oil added to a commercial diet. Each dog was fed to exceed its energy requirement based on NRC (2006). Blood samples were analyzed for complete blood counts, chemistry profiles, and canine pancreatic lipase immunoreactivity levels. Apparent total tract digestibility improved (P < 0.05) as the fat level increased for dry matter, organic matter, fat, and gross energy. Fecal output decreased as levels of fat increased in the diet (P = 0.002). There was no effect of fat level on stool quality or short-chain fatty acid and ammonia concentrations in fecal samples (P ≥ 0.20). Blood urea nitrogen levels decreased with increased fat level (P = 0.035). No significant differences were seen in canine pancreatic lipase immunoreactivity (P = 0.110). All blood parameters remained within normal reference intervals. In summary, increased dietary fat improved apparent total tract digestibility, did not alter fecal characteristics, and maintained the health status of all dogs.

243 Digestibility, fecal characteristics, and blood parameters of adult dogs fed high fat diets

Abstract The objective was to evaluate the effects of feeding adult dogs increasing levels of fat in low carbohydrate diets on apparent digestibility, fecal characteristics, and health status. Eight adult beagles were used in a 4x4 replicated Latin square design. Dogs were randomly assigned to 1 of 4 fat levels within a phase: 32% (T1), 37% (T2), 42% (T3), and 47% (T4). Fat levels were adjusted with inclusion of canola oil to a commercial diet. Each dog was fed to exceed their energy requirement based on NRC recommendation. Dogs were fed their respective diet twice daily for 15 days. Total fecal collections were done d 11–15 and blood samples were taken on d 15. Data were analyzed using PROC MIXED of SAS (diet and room as fixed effects; period and dog were random). Covariates of baseline, initial body weight, and/or initial body condition score were dependent on trait. Digestibility improved linearly with fat level for dry matter (P = 0.021), organic matter (P = 0.019), and fat (P = 0.001). Fecal output decreased as levels of fat increased in the diet (P = 0.002). There was no effect of fat level on stool quality or short chain fatty acid and ammonia concentrations in fecal samples (P &amp;gt; 0.1). Blood samples were analyzed for complete blood counts and chemistry profiles. All parameters remained within normal reference intervals. Blood urea nitrogen levels decreased with increased fat level (P = 0.03). No significant differences were seen in canine pancreatic lipase immunoreactivity. In addition, serum metabolomics were analyzed among T1 and T4. Metabolite data were log2-transformed and changes among diets were detected using a linear mixed model, the metabolomic profile among diets was characterized using linear discriminant analysis. 19 metabolites, primarily phosphatidylcholines, were statistically significant among treatments. Increase of dietary fat improved digestibility, did not disrupt fecal characteristics, and maintained the health status of each dog.

164 Digestibility, fecal characteristics, and blood parameters of adult dogs fed high fat diets

Abstract Pet foods may be formulated with decreased starch to meet consumer demands for less processed diets. Fats and oils may be added to low starch diets to meet energy requirements, but little information is known about its effects on canine health. The study objective was to evaluate the effects of feeding adult dogs increasing levels of fat in low carbohydrate diets on apparent digestibility, fecal characteristics, and overall health status. Eight adult beagles were used in a 4x4 replicated Latin square design. Dogs were randomly assigned to 1 of 4 fat levels within a phase: 32.1% (TRT1), 37.1% (TRT2), 41.9% (TRT3), and 46.5% (TRT4). Fat levels were adjusted with the inclusion of canola oil to a commercial diet. Each dog was fed to exceed their energy requirement based on NRC recommendation for maintenance. Dogs were fed their respective diet twice daily for 15 d with ad libitum water. In each phase, total fecal collections were done d 11–15 and blood samples were taken on d 15. Data were analyzed using PROC MIXED of SAS with diet and room as fixed effects; period and dog were random. Covariates of baseline, initial body weight, and/or initial body condition score were dependent on trait. Digestibility improved linearly with fat level for dry matter (P = 0.021), organic matter (P = 0.019), and fat (P = 0.001). Fecal output decreased as levels of fat increased in the diet (P = 0.002). There was no effect of fat level on stool quality or short chain fatty acid and ammonia concentrations in fecal samples (P &gt; 0.1). Blood samples were analyzed for complete blood counts and chemistry profiles. All parameters remained within normal reference intervals. Blood urea nitrogen levels decreased with increased fat level (P = 0.03). Overall, the increase of dietary fat improved digestibility, did not disrupt fecal characteristics, and maintained the health status of each dog.

Effect Administration of Ethanol Extract of Bitter Melon (Momordica Charantia L.) On The Reduction of MDA (Malondialdehyde) Levels Serum in Rats Given a High-Fat Diet

Hyperlipidemia is a disease whichthe effect in increased fat levels in the blood. In hyperlipidemia, the condition of high oxidative stress is obtained due to the oxidation process of LDL (Low Density Lipoprotein) in the body, this condition showed by increased of MDA (Malondialdehyde) levels in serum. Bitter melon (Momordica Charantia L.) contains a lot of active ingredients, one of the ingredients of bitter melon that is thought to have antilipidemic effects is flavonoid compounds. This study was experimental study using a randomized posttest only control group design study with a sample size of 30 male white rats (Rattus norvegicus) wistar strain which was divided into 3 groups, namely K1, K2, and K3. In each group, different treatments are given. Negative control group (K1), given standard feed, water ad libitum; Positive control group (K2), given standard feed, high fat feed with a dose of 2.5 ml water ad libitum; The treatment group (K3) was given a standard diet, high-fat feed with a dose of 2.5 ml water ad libitum and extract of bitter melonat a dose of 250 mg / kg BB by orally every morning for 3 weeks. Data analysis using One Way Anova Test. From the results of the test shows the significance of p-value = 0.000 which is &lt;α (0.05). The results showed that there was an effect of administration ethanol extract of bitter melon (Momordica charantia L.) to decrease in serum MDA (malondialdehyde) levels in male white wistar rats (Rattus norvegicus) given a high-fat diet.

Fat content, fatty acid pattern and iron content in livers of turkeys with hepatic lipidosis

BackgroundThe so-called “hepatic lipidosis” in turkeys is an acute progressive disease associated with a high mortality rate in a very short time. Dead animals show a massive fatty degeneration of the liver. The cause is still unclear. Previous findings suggest that there may be parallels to human non-alcoholic fatty liver disease. The object of the study was to examine the changes in the fat contents, the fatty acid composition and the iron content in livers of animals, which have died from hepatic lipidosis.MethodsThe conspicuous livers (n = 85) were collected from 20 flocks where the phenomenon of massive increased animal losses accompanied by marked macroscopically visible pathological liver steatosis suddenly occurred. For comparison and as a reference, livers (n = 16) of two healthy flocks were taken. Healthy and diseased flocks were fed identical diets concerning official nutrient recommendations and were operating under standardized, comparable conventional conditions.ResultsCompared to livers of healthy animals, in the livers of turkeys died from hepatic lipidosis there were found massively increased fat levels (130 ± 33.2 vs. 324 ± 101 g/kg dry matter-DM). In all fatty livers, different fatty acids concentrations were present in significantly increased concentrations compared to controls (palmitic acid: 104 g/kg DM, +345%; palmitoleic acid: 18.0 g/kg DM, + 570%; oleic acid: 115 g/kg DM, +437%). Fatty acids concentrations relevant for liver metabolism and inflammation were significantly reduced (arachidonic acid: 2.92 g/kg DM, −66.6%; eicosapentaenoic acid: 0.141 g/kg DM, −78.3%; docosahexaenoic acid: 0.227 g/kg DM, −90.4%). The ratio of certain fatty acids to one another between control and case livers changed analogously to liver diseases in humans (e.g.: C18:0/C16:0 – 0.913 against 0.311; C16:1n7/C16:0 – 0.090 against 0.165; C18:1/C18:0 – 0.938 against 4.03). The iron content in the liver tissue also increased massively (271 ± 51.5 vs 712 ± 214 mg/kg DM).ConclusionThe hepatic lipidosis has a massive impact on the lipid content, the lipid composition and the iron content in the liver. The character of the metabolic disorder includes parallels to the non-alcoholic steatohepatitis in humans.

Title-Combinatory Effects of Diets with Three Protein Levels and Two Fat Levels on Growth Performance and Fillet Composition of Cage Cultured Genetically Improved Farmed Tilapia (GIFT)

Effect of six diets having two lipid levels and three crude protein levels on growth and fillet composition of Genetically Improved Farmed Tilapia (GIFT) reared in cages was evaluated. Diets having Crude Protein levels (CP) 26%, 30% and 36% and Crude Fat levels (CF) (7% and 12%) were formulated. Experiment was set up according to 3 X 2 factorial designs. GIFT fingerlings (2.94 ± 1.47g) were stocked at a density of 75 fish /m-3 in net cages each having a water volume of 2 m3. Fish in quadruplicated treatments were fed with six diets for 150 days. Fish fed with 36% CP diets had significantly different (P≤0.05) values for all growth indices; Final Mean Weight, Specific Growth Rate, Feed Conversion Ratio and Net Yield while no such difference found between 26% CP and 30% CP diets for the same growth indices. Increasing fat level from 7% to 12% had no significant effect on growth performances in GIFT in any protein level diet. Diets having higher CF level (12%) had significantly affected (P≤0.05) the, CF content in fish fillets while no protein sparing seen in fish fillets. There was no marked difference in protein content in fish fillets of fish fed with 30% and 36% CP diets. Findings reveal that increased fat levels do not contribute for protein sparing of fish and the diet having 36% CP and 7% CF is suitable for the grow out phase and 36/12 for fattening phase of GIFT reared in cages.

OP.3B.01] THE ROLE OF INFLAMMATION IN THE ARTERIAL AGING AND ITS EFFECTS ON THE STRUCTURE OF THE AORTIC WALL, HEART FUNCTION AND METABOLISM

Objective: Aging led to the development of a proinflammatory phenotype and organ dysfunction. In situations of metabolic syndrome, it is associated with an increase in arterial stiffness and blood pressure. The main objective of this project is to establish a link between inflammation and arterial aging in a situation of metabolic syndrome in arterial and heart levels. Design and method: The animal model chosen was a murine model developing metabolic syndrome. Mice received during a year, a high fat diet or a control diet. Systolic blood pressure and heart rate measurements were performed and the determination of metabolic parameters was performed. The Visualsonics®, a small animal echocardiography system, was used to study cardiac function and left ventricular dimensions. MicroPET (positron emission tomography) experiments were done in parallel for studying the metabolism. Finally the MRI (Magnetic resonance imaging) technique was used to locate the interscapular brown fat and determine the water ratio on fat for each animal. Results: Following a high fat diet, mice exhibit many of the characteristics of metabolic syndrome (hypertension, hypercholesterolemia, hyperglycemia, obesity). The echocardiographic results show an increase of left ventricular weight and an increase of the inter ventricular septum at 12 month of high fat diet. MRI allowed us to highlight a decrease in water to fat ratio in high fat diet mice expressing increased fat levels. Finally, we observed a hypo-glucose metabolism in brown fat and white fat by PET. Conclusions: An high fat diet leads to heart morphological changes and changes in the metabolism of fat and brown fat in particular. The UCP-1 protein might be involved and thus promote obesity and long-term storage. The link with the biological parameters still due.

Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages

The effects of reducing pork fat level from 30 to 25 and 20% by partially substituting pork fat with 1 and 2% apple pomace fiber were investigated based on the evaluation of physicochemical properties and textural properties of uncured, reduced-fat chicken sausages. Increased fat level resulted in decreased moisture content, cooking loss, total expressible fluid separation, fat separation, and yellowness of uncured, reduced-fat chicken sausages, whereas, an increase in fat content, caloric energy, pH, lightness, redness, hardness, cohesiveness, gumminess, and chewiness was observed. The results showed that uncured, reduced-fat chicken sausage samples with increased apple pomace fiber level had lower cooking loss, total expressible fluid separation, fat separation, pH, and redness. The results from this study show that inclusion of apple pomace fiber in the formulation will successfully reduce fat content in emulsion sausages, while improving quality characteristics relative to regular-fat (30%) control.

Decolourising isinglass derived from aqua-farmed sturgeon by sonication

Isinglass derived from the swim bladder of wild-caught sturgeon has been used extensively in conservation as an adhesive and consolidant. It is favoured for its durability, clarity and mild preparation. Overfishing of wild sturgeon has led to a dramatic population decline, with international trade restrictions being placed on sturgeon and their body parts. As such conservators have turned to sustainably aqua-farmed sturgeon for their isinglass needs. These farmed fish produce a notably more coloured swim bladder, which is possibly due to increased fat levels which produce yellow-brown isinglass. Sonication of aqua-farm derived swim bladder pieces in a range of common studio solvents was explored and found to show good potential as a method of quickly reducing yellow colouration. The difference in colour between lenses was quantified using Commission Internationale de L'Éclairage L*a*b* (CIELAB) ΔE*ab values.

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, Standard, Australian Wagyu, American Wagyu, Holstein Select, Holstein Top Choice (upper 2/3 Choice) and Grass-finished] was evaluated by consumers and a trained flavor panel. In general, tenderness, juiciness, flavor, and overall liking ratings as well as acceptability percentage for each trait, increased with increased fat levels. Moreover, overall liking was highly correlated (P<0.01) with flavor liking (r=0.96) as well as fat percentage (r=0.79). Beef flavor scores were positively associated (P<0.01) with fat-like (r=0.67) and umami (r=0.59) flavors. Fat level was the primary driver of beef flavor acceptability in all samples when no undesirable off-flavors were present.

Muscle MRS detects elevated PDE/ATP ratios prior to fatty infiltration in Becker muscular dystrophy.

Becker muscular dystrophy (BMD) is characterized by progressive muscle weakness. Muscles show structural changes (fatty infiltration, fibrosis) and metabolic changes, both of which can be assessed using MRI and MRS. It is unknown at what stage of the disease process metabolic changes arise and how this might vary for different metabolites. In this study we assessed metabolic changes in skeletal muscles of Becker patients, both with and without fatty infiltration, quantified via Dixon MRI and (31) P MRS. MRI and (31) P MRS scans were obtained from 25 Becker patients and 14 healthy controls using a 7 T MR scanner. Five lower-leg muscles were individually assessed for fat and muscle metabolite levels. In the peroneus, soleus and anterior tibialis muscles with non-increased fat levels, PDE/ATP ratios were higher (P < 0.02) compared with controls, whereas in all muscles with increased fat levels PDE/ATP ratios were higher compared with healthy controls (P ≤ 0.05). The Pi /ATP ratio in the peroneus muscles was higher in muscles with increased fat fractions (P = 0.005), and the PCr/ATP ratio was lower in the anterior tibialis muscles with increased fat fractions (P = 0.005). There were no other significant changes in metabolites, but an increase in tissue pH was found in all muscles of the total group of BMD patients in comparison with healthy controls (P < 0.05). These findings suggest that (31) P MRS can be used to detect early changes in individual muscles of BMD patients, which are present before the onset of fatty infiltration.

Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.

This study was conducted to evaluate the contributions of fat addition levels and storage duration at -18 °C to the oxidation and physicochemical changes of frozen pork dumpling filler. With an increase in the fat addition, thiobarbituric acid-reactive substances and carbonyl production increased (P < 0.05), the transition temperatures (Tmax) shifted to lower temperatures, and the total enthalpy (ΔH) of protein denaturation reduced (P < 0.05). Dynamic rheological measurements revealed a compromised viscoelastic network in filler protein gels with increased fat levels and storage time. Increasing the fat level also increased cooking loss and decreased breaking strength (P < 0.05). The sensory results showed that the dumplings with a high fat level had significantly higher texture, juiciness, and overall acceptability scores (P < 0.05). The results suggest that the dumplings with a high fat level stored for long periods enhanced oxidation and cooking loss and decreased breaking strength; however, it is important to add proper fat considering the palatability.

A longitudinal study of weight and fatness in sows from selection to parity five, using random regression1

This study examined the changes in BW, fatness, and genetic parameters for these traits over a sow's productive life, using random regression. Data for BW (kg) and fat depth at the P2 site (mm) were recorded repeatedly on 3,324 sows from selection to culling. There were up to 19 recording events, defined as: 20, 21, 26, and 29 wk of age, followed by records at mating, d 110 of gestation (d110), and weaning, for parities 1 through 5. In this population, sows continued growing through parity 5 but achieved 90% of this BW by 22 mo, which is the average age at remating after parity 3. In contrast, sows increased fat levels until just before parity 1 farrowing, when a plateau in permanent reserves was essentially established. Heritability estimates were 0.31 ± 0.08 and 0.36 ± 0.08 for BW and fatness, on average, from the random regression analyses. However, the greatest heritabilities were estimated from data recorded before the first farrowing and diminished with increasing age as residual variation increased. Trajectories of heritability estimates for both BW and fat from random regression show that genetic variation is available for selection to alter sow development patterns. However, due to relatively low genetic correlations between early and later BW, repeated BW measurements would be required to effectively alter mature sow BW, in particular. The solutions for development patterns were obtained for individual sows from the random regression model and were used to extrapolate the expected individual sow BW at 30 mo. Genetic solutions, including the intercept and slope for BW and fatness, were used to rank sows into quartiles. Results suggested that genetically heavier/fatter sows are more likely to successfully enter and stay in the breeding herd, thus demonstrating increased lifetime performance. However, there is also evidence to suggest that sows with high growth potential expressed later in life were disadvantaged with respect to their longevity and productivity. Therefore, a breeding goal combining efficient lean growth in finishers with limits to mature sow size could be beneficial to sow herd performance.

Micellar calcium in acid curd cheese with different pH values, fat and protein levels

A titrimetric method was modified (exact sample pH adjustment and cool storage before titration) to estimate the amount of micellar calcium (mCa) in cream cheese. The average mCa content was 223.8 mg kg−1 cheese and mCa content correlated (r = 0.838) and increased significantly (P < 0.001) with protein concentration (g protein kg−1) in the cream cheese (full fat, light, light “brick”) from 163.0 mg kg−1 for 56.9 g protein kg−1 to 314.5 mg kg−1 for 96.5 g protein kg−1, and had no correlation with pH within the pH range 4.66–5.15. Mean mCa was 3.0 ± 0.6 mg g−1 protein and did not vary significantly (P > 0.05) between cream cheese samples. A decreasing absolute mCa content with increasing fat level in the sample was found (r = −0.464, P < 0.05). This study also summarises possible reasons to explain the presence of mCa in acid curd cheese.