1,721,015 research outputs found
Histochemical and Morphometrical Characterization and Distribution of Fiber Types in four muscles of Ostrich (Struthio camelus).
No full textA staining procedure used for simultaneously determining
three different fibre types in single sections bovine, porcine or
ovine skeletal muscle was modified for use with Ostrich
skeletal muscle. The muscle fibres of Gastrocnemius pars
externa, Tibialis cranialis caput tibiale, Tibialis cranialis
caput femorale and Fibularis longus tendo caudalis were
studied. The histochemical results revealed the presence of
three types of fibre only in the Gastrocnemius pars externa
muscle: fast-twitch glycolytic fibres (FG), fast-twitch oxidative
glycolytic fibres (FOG) and slow-twitch oxidative fibres
(SO), while in the other muscles the FG fibres were absent.
The percentage distribution of fibres types showed a higher
incidence of SO fibres compared to FOG fibres in Tibialis
cranialis caput femorale and Tibialis cranialis caput tibiale
muscles, while it was opposite in the case of the Fibularis
longus tendo caudalis muscle. In the Gastrocnemius pars
externa muscle the FG fibres outnumber the other fibres,
followed by the SO and FOG fibres. The results of the
analysis of variance show significant interaction between
muscle · fibre type for every morphometric parameter evaluated.
Differences about value of fibres area exists between
Tibialis cranialis caput femorale and Fibularis longus tendo
caudalis muscles. Both fibre types in Tibialis cranialis caput
tibiale muscle have mean values of transversal section area
smaller than Tibialis cranialis caput femorale. The other
morphometric parameters show a similar trend. The Gastrocnemius
pars externa muscle presents similar dimensions
of muscle fibres for the FG and FOG types, and significantly
smaller for the SO type
Valutazione dell’effetto del Sistema Calpaina/Calpastatina sull’intenerimento della carne di Bovino Podolico durante la fase di frollatura.
No full textObiettivo dello studio è stato valutare l’attività di tale sistema enzimatico attraverso analisi biochimiche (espressione e attività della μ-calpaina, della p-94, della calpastatina e della -actina) immediatamente dopo il sacrificio degli animali e la variazione del sistema nel corso della frollatura di su diversi muscoli di Bovino Podolico: 1. testa (masseter) 2. collo (brachiocaephalicus) 3. cintura e dell’arto toracici (supraspinatus) 4. torace (diaphragma) 5. addome (rectus abdominis) (psoas minor) (psoas major) al fine di identificare a quali tempi di frollatura si verificano cambi significativi a livello strutturale dovuti ai processi di proteolisi intervenuti sui tagli scelti
Effetto del sistema calpaina/calpastatina sulla degradazione miofibrillare durante la fase post-mortem in 3 muscoli dell’arto pelvico di struzzo (Struthio camelus massaicus)
No full textObiettivo di questo studio è stato provvedere ad una descrizione dettagliata di tre muscoli dell’arto pelvico di struzzo Red Neck, valutare attraverso l’utilizzo di metodiche istochimiche le differenze isto-morfometriche della fibra muscolare, immunolocalizzare il sistema calpaina/calpastatina e determinare la sua attività durante le fasi successive alla morte dell’animale
Muscle fibre types, fat deposition and fatty acid profile of Casertana versus Large White pig
No full textUsed were 8 castrated males and 8 entire females of indigenous Casertana and Large White pigs, 4 animals of each breed. In Longissimus dorsi (LD) and Psoas major (PM) muscles the morphometric characteristics of FG (fast glyeolytie), FOG (fast oxidative glyeolytie) and SO (slow oxidative) fibre types was performed and their percentage determined. Determined was also the area of adipocytes from internal and external layer of adipose tissue from backfat, shoulder, dorsal and loin regions. The SO were larger than FG and FOG fibres (P<0.05-0.001) and the size of FG fibres was significantly different among the two breeds considered, higher in Large White pigs and lower in Casertana. LD muscle was characterized by FG and SO fibres larger than PM (P<0.001). Males had fibres larger than females in both muscles and breeds. The dorsal region had bigger adipocytes in both the pig breeds (P<0.05-0.01). In comparison with the outer fat layer, the inner and middle layers showed more developed adipocytes. Differences in fatty acid composition were observed between breeds. Particularly, Casertana pigs showed higher level of essential fatty acids than did Large White. The results showed the particular characteristics of the Casertana breed as compared to pig lines intensively selected for growth efficiency
Pseudocereals: Teff Characteristics and Properties as Novel Food Ingredient
No full textTeff is a pseudocereal native of East Africa that has been the basis crop of the local population diet over the centuries. The typical Ethiopian flat pancakes “injera” made with teff flour still a provides livelihood for around 6.5 million small farmers in the country. In recent years teff has also raised increasing interest in the Western world, in particular for its nutritional and environmental sustainability characteristics. Thanks to recent studies that evidenced its high nutritional value and technological properties also as an ingredient for the production of novel food products, industry and consumers are now appreciating its good sensory properties and important health benefits. This article illustrates the teff compositional, technological, and nutritional characteristics. After a historical introduction, the nutritional features and health issues associated with the crop consumption are presented. Finally, the issues related to environmental sustainability of teff production are described. © 2023 Elsevier Inc. All rights reserved
Oats for Sustainable Production of Foods
No full textOats are healthy and nutritious cereals. They are characterized by a high content of vitamins, minerals and soluble fibers, as well as of macronutrients. Recent evidences show that oat based foods are also suitable for the diet of people suffering celiac disease. These nutritional properties make oats an important part of a balanced diet and determine a constantly growing demand for diverse oat products. For this reason, oats and other traditional and novel crops, such as hemp seeds, are the basis for sustainable alternatives to milk and dairy products. Oat by-products can be chemically processed to obtain renewable and sustainable chemicals for industry. © 2023 Elsevier Inc. All rights reserved
Histomorphological investigation of glycoconjugates in the digestive tracts of Salmo (trutta) trutta and Oncorhynchus mykiss
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