adipocytes in meat animals
梅花猪胃肠道5—羟色胺、胃饥饿素和胰高血糖素样肽—l免疫阳性细胞分布特征研究
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动物脂肪沉积的分子调控机制
动物脂肪沉积的分子调控机制滑留帅;王璟;李明勋;孙晓梅;杨东英;陈宏【摘要】脂肪组织一直被当作具有能量的储存功能,直到一系列的脂肪细胞因子被发现后,人们逐渐认识到脂肪组织还是一个复杂且高度活跃的分泌功能,其参与包括食欲、能量平衡、胰岛素敏感性、繁殖、骨形成、炎症反应和免疫等许多过程的调控.脂肪功能的紊乱多与人类的肥胖病、糖尿病以及代谢综合症相关联,因此动物脂肪沉积的分子调控机制也备受人们关注.本文综述了目前在模式动物上研究的相对较为透彻的一些调控通路以及调控因子,例如,PPARg,C/EBPs,Hedgehog,Wnt/beta-catenin,BMPs,KLFs,Insulin和IGF1等.在未来的研究中,除了要继续利用模式动物挖掘和细化脂肪细胞分化的调控机制外,研究家畜脂肪组织调控机制的异同,对于动物育种也具有重要的意义.【期刊名称】《中国牛业科学》【年(卷),期】2013(039)002【总页数】7页(P48-54)【关键词】脂肪组织;脂肪细胞;分化;调控机制【作者】滑留帅;王璟;李明勋;孙晓梅;杨东英;陈宏【作者单位】西北农林科技大学动物科技学院/陕西省农业分子生物学重点实验室,陕西杨凌712100【正文语种】中文【中图分类】S823.2引言长期以来，脂肪组织一直被当做是具有能量的储存功能，用于调节机体的能量稳态平衡，当能量供应充足时，脂肪细胞储存甘油三酯，而当能量供应不足时，脂肪细胞释放甘油三酯以供能。
1994年，首个脂肪细胞因子Leptin被鉴定［1］，之后又有一系列的脂肪细胞因子被发现，例如TNFa（tumour necrosis factor－a），脂联素（adiponectin）、抵抗素（resistin）、adipsin、visfatin、白介素 6（interleukin，IL－6，chemokines等［2］。
这些脂肪细胞因子的发现让人们逐渐认识到脂肪组织是一个复杂且高度活跃的分泌结构，对于调节机体代谢至关重要，它参与包括食欲、能量平衡、胰岛素敏感性、繁殖、骨形成、炎症反应和免疫等一些过程的调控［2，3］。
肉的形态及结构-肉品部分-动物性食品加工学-农产品贮藏与加工-课件-02
肌纤维的细胞质称为肌浆，填充于肌原纤维 间和核的周围，是细胞内的胶体物质。含水分 75%～80%。肌浆内富含肌红蛋白、肌糖元及其
代谢产物、无机盐类等。
骨骼肌的肌浆内有发达的线粒体分布，说明
骨骼肌的代谢十分旺盛，习惯把肌纤维内的线
粒体称为肌粒。
5. 横管和肌质网
在电镜下，肌浆中还有一些特殊的结构。 横管：在A带与I带过渡处 的水平位上，有一条横行 细管称横管。横管的主要 作用是将神经末梢的冲动 传导到肌原纤维。 肌浆网的管道内含有 Ca2+， 肌浆网的小管起着钙泵的 作用，在神经冲动的作用
于A带两边的半I带。
肌节（Sarcomere）
M line
肌节（Sarcomere）
肌纤维横断面电镜显微图
粗丝主要由 几百个肌球蛋白 组成，细丝主要 由肌动蛋白分子 组成。
CONTRACTING MUSCLE FIBER
肌节的收缩和舒张图
肌节的收缩和舒张图
4.肌浆（Sarcoplasm）
肠系膜脂肪
三、结缔组织（Connective tissue）
结缔组织是肉的 次要成分，在动 物体内对各器官 组织起到支持和 连接作用，使肌 肉保持一定弹性 和硬度。
结缔组织由细
胞、纤维和无 定形的基质组 成。
细胞为成纤维细 胞，存在于纤维 中间；纤维由蛋 白质分子聚合而 成，可分胶原纤 维、弹性纤维和 网状纤维三种。 疏 松 结 缔 组 织
肌纤维 初级肌束 次级肌束 肌肉
肌内膜
肌束膜
肌外膜
肌肉的宏观结构
这些分布在肌肉中的结缔组织膜既起着支架的作用， 又起着保护作用，血管、神经通过三层膜穿行其中，伸入 到肌纤维的表面，以提供营养和传导神经冲动。此外，还 有脂肪沉积其中，使肌肉断面呈现大理石花纹。
各类肉类各部位英语
肉类的英语默认分类2010-08-30 01:46:36 阅读185 评论0 字号：中 A. 肉品类(鸡, 猪, 牛) 鸡以身体部位分：鸡以身体部位分：大鸡腿Fresh Grade Legs 鸡胸肉Fresh Grade Breast 小鸡腿Chicken Drumsticks 鸡翅膀Chicken Wings 其它部位与内藏。
猪肉则分：绞肉Minced Steak 猪肝Pigs Liver 猪脚Pigs feet 猪腰Pigs Kidney 猪心Pigs Hearts 猪肚Pig bag 没骨头的猪排Pork Steak 连骨头的猪排Pork Chops 卷好的腰部瘦肉Rolled Porkloin 卷好的腰部瘦肉连带皮Rolled Pork Belly 做香肠的绞肉Pork sausage meat醺肉Smoked Bacon 小里肌肉Pork Fillet 带骨的瘦肉Spare Rib Pork chops 小排骨肉Spare Rib of Pork 肋骨Pork ribs (ps 可煮汤食用) 汉堡肉Pork Burgers 一块块的廋肉Pork-pieces 猪油滴Pork Dripping 猪油Lard 蹄膀Hock 中间带骨的腿肉Casserole Pork 有骨的大块肉Joint 牛肉则分：小块的瘦肉Stewing Beef 牛肉块加牛腰Steak & Kidney 可煎食的大片牛排Frying steak 牛绞肉Mimced Beef 大块牛排Rump Steak 牛键肉Leg Beef 牛尾OX-Tail 牛心OX-heart 牛舌OX-Tongues 带骨的腿肉Barnsley Chops肩肉Shoulder Chops 腰上的牛排肉Porter House Steak 头肩肉筋、油较多Chuck Steak 拍打过的牛排Tenderised Steak [注]牛杂类在传统摊位市场才可买到，超级市场则不贩卖。
6 种农业特种养殖动物肉中18 种氨基酸含量分析
6 种农业特种养殖动物肉中18 种氨基酸含量分析
在现代农业生产中，了解农业特种养殖动物肉中氨基酸的含量是十分重要的。
氨基酸是构成蛋白质的基本组成部分，对于人体维持正常的生长发育和细胞代谢具有重要作用。
本文将介绍常见的6种农业特种养殖动物肉中18种氨基酸含量的分析。
1. 猪肉
猪肉中含有16种氨基酸，其中人体必需氨基酸占总氨基酸含量的35.4%。
人体不能合成这些氨基酸，只能从外部获得。
猪肉中必需氨基酸含量较高，主要包括赖氨酸、异亮氨酸、苏氨酸、脯氨酸、缬氨酸等。
除此之外，猪肉中还含有大量的谷氨酸和天冬氨酸，其含量分别为1.41%和1.04%。
2. 鸡肉
3. 牛肉
4. 羊肉
5. 鹅肉
6. 鸭肉
总体来看，六种农业特种养殖动物肉中谷氨酸和天冬氨酸的含量最高，而必需氨基酸的含量各有不同。
通过分析不同类型肉中氨基酸的含量，可以为我们提供合理膳食建议和更好地选择肉类供应来源的方向。
家禽类
家禽类英语词汇一.Poultry 家禽类1．鸡鸭：Fresh Grade Legs(thigh) 鸡大腿 Fresh Grade Breast鸡胸 chicken fryer小鸡块Chicken Drumsticks 鸡小腿 Chicken Wings 鸡翅 Turkey 火鸡 chick gizzard鸡杂Duck trim drum鸭翼脾2.猪肉：Pigs Liver 猪肝 Pork ribs 排骨 Pigs feet 猪脚 Pigs Kidney 猪腰 Pig bag 猪肚Pigs Hearts 猪心 Pork Steak 猪排 Pork-pieces 廋肉块Pork Chops 连骨猪排 Rolled Pork loin 卷好的腰部瘦肉Rolled Pork Belly 卷好的腰部瘦肉连带皮 Pork sausage meat 做香肠的绞肉Pork Fillet 小里肌肉 Spare Rib Pork chops 带骨的瘦肉 Spare Rib of Pork 小排骨肉Pork Dripping 猪油滴 Lard 猪油 Joint 有骨的大块肉Hock 蹄膀 Casserole Pork 中间带骨的腿肉 Butt猪的肩前腿肉3.牛肉:Stewing Beef 小块的瘦肉 Steak & Kidney 牛肉块加牛腰 ground beef已铰好的牛肉Frying steak 可煎食的大片牛排 Rump Steak 大块牛排 Leg Beef 牛键肉OX-Tail 牛尾 OX-heart 牛心 Homey come Tripe 蜂窝牛肚OX-Tongues 牛舌 Barnsley Chops 带骨的腿肉Shoulder Chops 肩肉 Porter House Steak 腰上的牛排肉Chuck Steak 头肩肉筋、油较多 Tenderised Steak 拍打过的牛排Roll 牛肠 Cowhells 牛筋 Tripe Pieces 牛肚块 Best thick seam 白牛肚4.羊肉：lamb chops羊肉片 leg of lamb 羊腿。
动物营养与饲料科学专业英语词汇
butyric acidcalculatecalfcalving datecarbohydratecarbon dioxidecastratecatalystcatecholaminecategorycellulosecerealchloridecholinechromiumchromium picolinate coenzymecompromisedconcentrate feed concentrationconceptionconfinementconjugatedconsumptioncontaminantcontaminate contaminationcontentiouscopulationcoronarycounteractcowpeacrematecrude proteincrustcrustaceancystinedairydairy cowdairy formdairy herd improvement (DHI) damdetergentdetritusdiabetes mellitusdigestibledigestive systemsdiluteDIM (days in milk)directiondisaccharidedissolvedistributor’s name and address in EUdisturbancediversificationdiversityDL-Methioninedomestic animals domesticationdominancedominatedominateddue datedurationDurocentericenterocyteepinephrine(o)estrusoestrus cycleestrous cycle manipulation estrus synchronization euthanasiaeutrophicationexcrementexcretaexcreteexcretionexcretoryextractF%F. Teat PlaceF/Pfacilitatefaecesfarrowfarrowing housefatty acidfeed deprivationfeed intake feedingstufffertilizerfibrousflavorflavouringfodderfoetalfoliageFolic acidforagefructanFunctional Group: fructosegalactoseglucagonglucoseglutamineglutathioneglyceringlycogenglycolytic enzyme goitrogen n gonadotropin gonadotryopin releasing hormonesgrazinghaemolytic anaemia heatheiferhemicellulose herbicideherbivoreherdhogHolstein bullHTACMHTW—hydrolysis hyperglycemia hypoglycemia husbandryideal protein Identification No identify incorporate increment indexindicate indicative individual ineradicable inevitably inextricably adv inferential infiltration inflammatory ingestion ingredient inorganicinsulin intramuscular intravenously Iodineislet cell juiciness lactating sow lactation lactation days lactation length lactation number lactic acid bacteri lactoselame lameness lamentlean leguminous likelihoodlimblinkage Linoleic Acid lipid lipogenesis litterlitter sizelittermatelivestocklive-weightloinloin-eye arealongissimus musclelow-protein dietsLTDFLTDMLTDPlucernemagnesiummanganesemanufacturemanufacture datemanuremarblingmaturationmaturitymetabolicmetabolismmethanemethionine metmyoglobinmicrobemicrobialmicroscopymineralmonogastric monosaccharide monotremata monounsaturated mortality rateneonatenet weightnitratenitrogennitrousnonruminant norepinephrine nourishmentnucleic acidsnutrientnutrient availability of dietnutritionalobjectiveoleic acidorganicorganic acid over-fatness 过肥over-supplyoxidationoxidativeoxymyoglobinP%palatablepalmpalmitic adjpancreaspantothenic acidpasteurizepastoralPEAKDPEAKMpelletingperoxidasephenomenaPhosphatephosphorusphysiologicphysiologypigletpolypeptide polyunsaturatedporkpork belly A-grade,bone in pork belly softbonepork belly, E-grade,bone in pork femur bone,without knee-pork front feet ,toes onpork front feet,toes offpork heads with earspork heartspork hindfeetpork kidneyspork liverpork loin rbs narrow outpork loin Rbs wide outpork mask rindlesspork mask with rindpork mask with soft bonepork Moonbonespork ribletspork shoulder as grown pregnancypregnant mares’serum (PMSG) pregnant sowpremiumPRESCCPREV.probioticprogestagenprogesteroneprolificacyprooxidantpropionic acidproximatepubertypyruvate kinaserancidityrationrearreplacement giltrumenruminantryegrassscarcityscouringseleniumselenocystine selenomethionineserotoninsilagesolventsomatostatinsow paritystarchstocksubcutaneous fat sugarcanesymbiosissynonymsynthesissynthesizesyrupthe gastrointestinal tract toxintrace elementtoxictoxintriacylglycerol trimethylamine oxide trophicvalencevegetationvilli architecturevitalityvitaminviviparouswater-binding capacity weanwean-oestrus interval welfarewelfare and well-being of sow whey permeateyeast。
RED MEAT百科
RED MEAT：n.未煮前颜色是红色的肉类(尤指牛、羊肉)Red meat in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to meat from mammals.In gastronomy, "red meat" is darker-coloured meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mammals, such as beef, mutton, and horse is invariably considered "red", while domestic chicken and rabbit are invariably considered "white". The meat of young mammals such as milk-fed veal and lamb, and that of pork is traditionally considered "white"; while the meat of duck and goose is considered "red", though the demarcation line has been shifting. Game is sometimes put in a separate category altogether (French viandes noires 'black meats').In nutrition, "red meat" is synonymous with "mammal meat." The term is often considered misleading, as not all mammal meat appears red, and some non-mammal meatcan be red.Red meat does not refer to how well a piece of meat is cooked or its coloration after cooking. A steak or hamburger is a red meat whether it is served rare, or cooked until it is well-done; as is pork, which turns pale to white when cooked.The two definitions agree for beef, mutton, horse, and chicken. However, they disagree for veal, lamb, rabbit, and pork. They also agree that fish and seafood are not red: the gastronomic definition does not classify them as meat at all, while some nutritional definitions classify them as white meat.The main determinant of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; chicken thigh has 0.18-0.20%; pork and veal have 0.1-0.3%; young beef has 0.4-1.0%; and old beef has 1.5-2.0%.In the health discussion below, we assume the nutritional,not the traditional gastronomic, definitions.WHITE MEAT：白肉，浅色肉，尤指禽类肉White meat refers to any lighter-colored meat, often contrasted with red meat. White meat or light meat also refers to the lighter-colored meat of poultry as contrasted with "dark meat".The exact definition of white meat varies by time, place, and culture, but domestic chicken and rabbit are invariably considered "white", while the meat of adult mammals, such as beef, mutton, and horse is invariably considered "red". The meat of young mammals such as veal and milk-fed lamb, and that of pork is traditionally considered "white"; while the meat of duck and goose is considered "red",though the demarcation line may be changing. Game is sometimes put in a separate category altogether (French viandes noires 'black meats').A newer definition in the United States emphasizes notthe appearance and strength of taste, but the fat content, making "white meat" synonymous with "lean meat"; traditionally "white" meats such as lamb and veal are reclassified as "red". Sometimes, even fish and seafood, including fatty and dark-fleshed fishes such as salmon, mackerel, and tuna, may be considered "white meat".[citation needed]Meats which are red when raw and turn white on cooking, like pork, are now categorized by the United States Department of Agriculture as red meats,but producers and consumers may continue to categorize them as white meat.Given current nutritional concerns, meat producers are eager to have their products considered as "white". Thus, the National Pork Board in the United States has positioned pork as "the other white meat", alongside poultry.以上是white meat 和red meat的权威解释，源于/wiki/Red_meat和/wiki/White_meat。
猪胴体瘦肉率(量)的选择
猪胴体瘦肉率(量)的选择胴体瘦肉率是胴体组成性状中最重要的性状，虽然该性状的遗传力较高，个体选择有效。
但是，胴体组成性状是屠宰后才能直接度量阶性状，目前仍依靠后裔和(或)全同胞的屠宰资料。
由于超声波扫描仪、电子瘦肉率测定仪、眼肌扫描仪、X 射线扫描仪(特别是CT)和核磁共振等――现代高新技术设备的应用，为实现胴体瘦肉率的活体度量提供了可能性，为胴体组成性状的遗传改良开辟了个体选择的途径。
纵观众多的累积选择试验，通过辅助性状选择胴体瘦肉率的效果是明显的。
由于各试验的条件不同，难以比较哪种方法最优。
下面简单介绍一下不同的选择方法与试验结果。
1．瘦肉生长的选择采用包括日增重(ADG)和背膘厚(BF)两性状的指数选择法。
Cleveland等(1982)对汉普夏猪进行了5个世代瘦肉生长速度的选择，使用的选择指数为：I＝100十286ADG(千克)-39．4BF(厘米）5个世代的累积选择反应日增重为77克，背膘厚为-1．82mm和指数单位(I)为29．4，充分说明选择指数对选择瘦肉生长速度是有效的。
Ollivier（1986）对约克夏猪的公猪进行了20世代的选择试验，从1966―1968年使用的指数为：I1=10ADG（千克）-6FCR-0.8BF（毫米）式中FCR为饲料转化率，活体背膘厚为6点平均，从1969―1984年所用的指数为：I2＝10ADG(千克)―0．5BF(mm)结果达100千克(测定期为30―100千克)体重时公猪的年遗传改进量为：背膘厚―0．38mm、平均日增重11克、胴体瘦肉率0．71％、瘦肉生长速度每日6．4克和瘦肉组织饲料转化率―0．03。
这些试验结果表明，对日增重和背膘厚的选择可导致瘦肉生长速度、瘦肉率和瘦肉组织饲料转化率等性状显著提高，而使背膘厚明显下降。
2．臀部瘦肉量的选择McPhee等(1988)采用个体选择法研究了不同饲养方式下的瘦肉生长速度，实行的选择标准是臀部瘦肉量(HL)，其指数的构成形式为：HL＝6．72ADG(克)-0．06BF(mm)十1．56在自由采食的情况下，臀部瘦肉量5个世代的选择反应为1．01千克，实现遗传力为0．29，限制饲养情况下的选择反应为0．47千克。
动物科学专业英文词汇汇总
Abomasum 真胃、皱胃Absorption 吸收Accurate devices精密仪器Acetate 乙酸盐Acetic acid 乙酸Alfalfa 苜蓿Alimentary tract 消化道Amino acid 氨基酸Ammonium salts 铵盐Animal herds 畜群Animal population 动物种群Animal species 动物种类Antibiotics 抗生素Apparent digestibility 表观消化率Apparent digestible energy 表观消化能Applied mathematical science of statistics 应用统计数学Appraising livestock 家畜评定Artificial insemination人工授精Bacteria 细菌Bacterial protein 菌体蛋白Beef breeds 肉用牛Breed 品种、育种、繁殖Breeder 育种者Breeding animal 种畜Breeding cycle 繁殖周期Breeding farm 育种场Breeding house 种畜舍Breeding performance繁殖性能Breeding stock 种畜Breeding system 育种系统Breeding 育种、配种Bull 公牛Butterfat 乳脂Butyrate 丁酸盐Butyric acid 丁酸B-vitamins B族维生素Caecum 盲肠（cecum）Capillaries 毛细血管Carbohydrates 糖类Carcass composition 胴体组成Carcass fat 胴体脂肪Carcass grade 胴体等级Carcass quality 胴体品质Carcass traits 胴体性状Carcass weight 胴体重Carcass yield 屠宰率Carcass 胴体Causative agent 病因Cellulose 纤维素Cholera 霍乱Commercial use 商业应用Complex carbohydrates 复杂糖Concentrates 精饲料Conception rate 受胎率Confinement buildings舍饲建筑Confinement feeding 密集圈养Confinement rearing 集约饲养Confinement 舍饲、集约饲养Confirmation 体型Contagious diseases 接触传染病Controlled studies 对照试验Crossbreeding 杂交Crude fiber 粗纤维Crude protein 粗蛋白Culling 淘汰Deficiency diseases 营养缺乏症Developing embryos 发育胚胎Diet 日粮Dietary proteins 日粮蛋白Digest\digestion 消化Digesta 消化物Digestibility 消化率Digestible nutrient可消化养分Digestive tract 消化道Disease-carrying organism 带病菌Disease-combating 抗病Disease-producing organism治病菌Diseases transmission疾病传播Diseases-causing agents致病物Domestic animal 家畜Domestic livestock 家畜Domestic sheep 绵羊Domestication 驯化Donor 捐赠者Drought 干旱Drugs 药物Dry matter 干物质Dry-matter intake干物质摄入Economic trait 经济性状Electrical conductivity导电性能Embryo transfer 胚胎移植Embryo 胚胎Embryonic development胚胎发育Environmental factor环境因子Enzymes 酶Esophagus 食管、食道Essential amino acid必需氨基酸Ether extract 乙醚浸出物Excrement 排泄物Farm animal 家畜Farrow 产仔Farrowing house 产仔舍Farrowing sow 待产母猪Fatten 育肥、催肥Fattening cattle 育肥牛Fattening feed 育肥饲料Fattening unit 育肥场Fattening 育肥、催肥Fecal energy 粪能Feed additives 饲料添加剂Feed consumption 饲料消耗量Feed conversion efficiency 饲料报酬Feed efficiency 利用率Feed evaluation 饲料评估Feed formula 饲料配方Feed formulation 饲料配合Feed industry 饲料工业Feed ingredients 饲料成分、饲料原料Feed processing 饲料加工Feed production 饲料加工Feed requirement 饲料需要量Feed utilization 饲料转化率Feed\feedstuff\foodstuff\feeding stuff 饲料Feeding floors 饲喂间地面Feedlot 育肥场Female reproductive cell 雌性生殖细胞Fermentable 可发酵的Fermentation end products 发酵终产物Fermentation product发酵产物Fermentation 发酵Fertilization\fertilize 受精Fertilized ova 受精卵Fiber 纤维Fluids 体液Foot-and-mouth-diseases 口蹄疫Forage 牧草Forestomach 前胃Fungi 真菌Gaseous energy 气能Genetic improvement遗传改良Genetic make-up 遗传表现Genetic potential 遗传潜力Genetic trait 遗传性状Genetics 遗传学Grains 谷物Grazing animal 放牧动物Grazing behavior 放牧习性Grazing capacity 载畜量Grazing land 放牧草地Grazing systems 放牧制度Gross energy 总能Growing-finishing pig 生长育肥猪Heat increment 热增耗Heavy grazing 重载Herbivore 食草动物Herbivorous animals 食草动物Hereditary character遗传性状Hereditary diseases 遗传性疾病Heredity 遗传Highly correlate 高度相关的Hog producer 生猪生产者Homogeneous traits 纯和性状Hormones 激素Humidity 湿度Hydrolyze\hydrolysis 水解Identical twins 同卵双胞胎Immune globulins 免疫球蛋白Indigestible 不可消化的Ingestions 摄食Inherit 遗传Inherited character 遗传性状Inherited diseases遗传性疾病Inherited trait 遗传性状Inhibitory 抑制Inseminate 授精Insemination 授精Intensive farming 集约化农业、集约化畜牧业Intensive farming 集约农场Intensive grazing 集约放牧Intensive system 集约饲养制Junction 接缝、关节Large intestine 大肠Legumes 豆科植物Life cycles 生活史Lignin 木质素Lipid 脂类Livestock breeders畜牧生产者Livestock farm 畜牧场Livestock growers 畜牧生产者Livestock industry 畜牧业Livestock management家畜管理Livestock producers 养畜者、畜牧经营者Livestock production 畜牧生产Livestock 家畜Lymphatic system 淋巴系统Mad cow diseases 疯牛病Mammalian enzyme哺乳动物酶Manure disposal 粪便处理Manure pit 粪坑Manure 粪肥Massive production of ova 卵子大量生产Mastitis 乳房炎Maturity 成熟Meat industry 肉产业Meat-type animal 肉用家畜Mechanical ventilation 机械通风Metabolic diseases 代谢病Metabolic 代谢的Metabolism cage 代谢笼Metabolism 代谢Metabolite 代谢物Metabolizable energy 代谢能Metabolizable protein 代谢蛋白Metabolizable 可代谢的Metabolization 代谢Metabolize 代谢Methane 甲烷Microbial action 微生物作用Microbial activity 微生物活性Microbial digestion 微生物消化Microflora 微生物区系Microorganisms 微生物Minerals 矿物质Monogastric animal 单胃动物Monosaccharides 单糖Muscling 瘦肉率Mutate\mutation 突变Natural selection 自然选择Natural ventilation 自然通风Net energy 净能Newcastle diseases 新城疫N-free extract 无氮浸出物Nitrogenous compounds 含氮化合物Non-protein nitrogen 非蛋白氮Nonruminants 单胃动物Nursery house 保育舍Nutrient deficiency 营养缺乏Nutritive requirement营养需要Offspring 后代Omasum 瓣胃Omnivore 杂食动物Organic matter 有机质Organs 器官Over grazing 超载Parturition 分娩Pasture improvement 草地改良、牧草改良Pasture land 牧草地、草原Pasture management牧地管理Pasture production 牧草生产Pasture stock 放牧家畜Pasture yield 产草量Pedigree 系谱\血统Physiological processes 生理过程Physiological state 生理状态Physiology of reproduction 生殖生理Piglet 仔猪Polysaccharides 多糖Product quality 产品质量Production trait 生产性状Productive traits 生产性能Prolificacy 繁殖力Propionate 丙酸盐Propionic acid 丙酸Protein 蛋白质Protozoa 原虫Purebred 纯种Quarantine 隔离Quarter 乳区Radiant energy 辐射能Radiant heat 辐射热Rating animal 家畜评定Ration 日粮Relative humidity 相对湿度Replacement female 后备母畜Replacement sows 后备母猪Reproduction trait 繁殖性状Reproductive cells 繁殖细胞Reproductive cycle 繁殖周期Reproductive efficiency 繁殖力Reproductive organs 生殖器官Reproductive performance 繁殖性能Reproductive potential繁殖潜力Reproductive rate 繁殖率Reproductive tract 生殖道Reproductivity 繁殖力Retention 滞留、保持Reticulum 网胃Rumen bacteria 瘤胃细菌Rumen 瘤胃Ruminal bacteria 瘤胃细菌Ruminant animal 反刍动物Ruminant 反刍动物Rumination 反刍Sanitary\sanitation 卫生Scrapie 痒病Selection 选择、选种Selective breeding 选配、选育Semen 精液Short chain fatty acid 短链脂肪酸Silage 青贮饲料Simple-stomached animals 单胃动物Sire 公畜Slaughter weight 屠宰重Small intestine 小肠Sow 母猪Sperm 精子Sprinklers 喷淋头Starch 淀粉Statistical formulas 统计公式Supplement 补充、添加Supplemental feed 补充饲料Supplementary feeding 补饲Survival of the fittest适者生存Susceptibility 敏感性Susceptible 易受影响的Swine fever 猪瘟Synthesize 合成Teat 乳头Tissues 组织Trait 性状Transmit\transmission 传播Transmitting ability遗传能力Urea 尿、尿素Vaccines 疫苗Volatile fatty acid 挥发性脂肪酸Waste treatment 排泄物处理。
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G. Bergen S. P. Poulos, R. D. Sainz, S. Smith, M. Spurlock, J. Novakofski, M. E. Fernyhough and W. G. J. Hausman, M. V. Dodson, K. Ajuwon, M. Azain, K. M. Barnes, L. L. Guan, Z. Jiang,adipocytes in meat animalsBOARD-INVITED REVIEW: The biology and regulation of preadipocytes anddoi: 10.2527/jas.2008-1427 originally published online Oct 10, 2008; 2009.87:1218-1246. J Anim Sci
http://jas.fass.org/cgi/content/full/87/4/1218the World Wide Web at: The online version of this article, along with updated information and services, is located on
www.asas.org by on October 4, 2010. jas.fass.orgDownloaded from ABSTRACT: The quality and value of the carcass in domestic meat animals are reflected in its protein and fat content. Preadipocytes and adipocytes are im-portant in establishing the overall fatness of a carcass, as well as being the main contributors to the marbling component needed for consumer preference of meat products. Although some fat accumulation is essential,
any excess fat that is deposited into adipose depots other than the marbling fraction is energetically un-favorable and reduces efficiency of production. Hence, this review is focused on current knowledge about the biology and regulation of the important cells of adipose tissue: preadipocytes and adipocytes.
Key words: adipocyte, meat animal, preadipocyte, review©2009 American Society of Animal Science. All rights reserved. J. Anim. Sci. 2009. 87:1218–1246 doi:10.2527/jas.2008-1427
INTRODUCTIONFeeding grain and increasing time on feed improve the palatability and acceptability of meat for the US consumer, primarily by increasing the amount of mar-bling (e.g., Crouse et al., 1984). To circumvent the ob-vious waste of resources and resultant inefficiency in production incurred by the overfattening of livestock, it has been the goal of animal scientists to understand the regulation of adipose tissue differentiation. Mar-bling adipose tissue, also known as interfascicular or intramuscular adipose tissue, represents a unique de-pot. It can be distinguished from other fat depots by its location within perimysial connective tissues along-
side myofibers (Moody and Cassens, 1968), as well as its unique pattern of metabolism. Marbling adipocytes typically display rates of fatty acid biosynthesis that are 5 to 10% of the rates observed in subcutaneous adi-pose tissue (Hood and Allen, 1978; Smith and Crouse, 1984). Intramuscular adipose tissue incorporates palm-itic acid into storage lipids (triacylglycerols) at rates that exceed those in subcutaneous adipose tissue (Lin et al., 1992). The process of triacylglycerol biosynthesis is more sensitive to starvation in subcutaneous than in intramuscular adipose tissue (Smith et al., 1998a). Moreover, glucose contributes a greater proportion of carbon to fatty acid biosynthesis in intramuscular than in subcutaneous adipose tissue (Smith and Crouse, 1984). These data consistently indicate that intramus-cular and subcutaneous adipose tissues are metaboli-cally distinct. This difference between adipose tissue depots are likely manifested at the cell level (preadi-pocytes and adipocytes). Therefore, it is critical and timely to review adipocyte and preadipocyte biology and regulation in food production animals. This review primarily focuses on domestic meat animals and builds
BOARD-INVITED REVIEW: The biology and regulation of preadipocytes and adipocytes in meat animals1,2
G. J. Hausman,* M. V. Dodson,†3 K. Ajuwon,‡ M. Azain,§ K. M. Barnes,# L. L. Guan,‖ Z. Jiang,† S. P. Poulos,¶ R. D. Sainz,** S. Smith,†† M. Spurlock,‡‡ J. Novakofski,§§ M. E. Fernyhough,† and W. G. Bergen##
*USDA-ARS, Richard B. Russell Agricultural Research Station, Athens, GA 30604; †Department of Animal Science, Washington State University, Pullman 99164; ‡Department of Animal Sciences, Purdue University, West Lafayette, IN 47907; §Animal and Dairy Science Department, University of Georgia, Athens 30602; #Division of Animal and Nutritional Sciences, West Virginia University, Morgantown 26506; ‖Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada T6G 2R3;
¶The Coca-Cola Company, Research and Technology, Atlanta, GA 30313; **Department of Animal Science, University of California, Davis 95616; ††Department of Animal Science, Texas A&M University, College Station 77843; ‡‡Departments of Food Science & Human Nutrition and Animal Sciences, Iowa State University, Ames 50010; §§Department of Animal Sciences, University of Illinois, Urbana 61801; and ##Department of Animal Sciences, Auburn University, Auburn, AL 36849