Article
Radiology, Nuclear Medicine & Medical Imaging
Jinlong Yu, Mingliang Wang, Hao Shen
Summary: This study investigated the relationship between upper-thigh intermuscular fat, subcutaneous fat measured by CT, and major complications after primary THA. Results showed that increased upper-thigh intermuscular fat was associated with a higher risk of major complications. The multivariable Cox regression analysis revealed that each standard deviation increase in intermuscular fat area was associated with an increased risk of total major complications.
ACADEMIC RADIOLOGY
(2023)
Article
Fisheries
Xue-Mei Xiong, Wei-Jie Huang, Qiang Dong, Dong-Yang Zhang, Shi-Ming Wan, Ze-Xia Gao
Summary: This study evaluated the genetic parameters of intermuscular bone (IB) traits in grass carp (Ctenopharyngodon idella), finding low heritability but a strong genetic correlation between body height and IB number.
Article
Geriatrics & Gerontology
Qu Tian, Philip R. Lee, Qi Yang, Anne Z. Moore, Bennett A. Landman, Susan M. Resnick, Luigi Ferrucci
Summary: The study found that skeletal muscle mitochondrial function is associated with cognitive and mobility outcomes. Muscle fat infiltration and specific inflammation markers mediate the relationship between muscle mitochondrial function and cognitive and mobility outcomes.
JOURNAL OF CACHEXIA SARCOPENIA AND MUSCLE
(2023)
Article
Geriatrics & Gerontology
Samaneh Farsijani, Adam J. Santanasto, Iva Miljkovic, Robert M. Boudreau, Bret H. Goodpaster, Stephen B. Kritchevsky, Anne B. Newman
Summary: The study found that the association between intermuscular fat area and impaired physical function is more significant in individuals with higher muscle area. This suggests that muscle mass plays a moderating role in the relationship between muscle fat deposition and physical performance.
JOURNALS OF GERONTOLOGY SERIES A-BIOLOGICAL SCIENCES AND MEDICAL SCIENCES
(2021)
Article
Radiology, Nuclear Medicine & Medical Imaging
Rui Zhang, Aiting He, Wei Xia, Yongbin Su, Junming Jian, Yandong Liu, Zhe Guo, Wei Shi, Zhenguang Zhang, Bo He, Xiaoguang Cheng, Xin Gao, Yajun Liu, Ling Wang
Summary: This study aims to develop a deep learning system based on CT images that can automatically segment the muscle volume of the gluteus maximus and measure the spatial distribution of intermuscular fat. The system showed good segmentation performance and agreement with manual measurements, indicating its potential for muscle evaluation.
ACADEMIC RADIOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Zeyu Zhang, Ge Zhang, Shuai Zhang, Jinbiao Zhao
Summary: Our study demonstrates that extrusion can improve the nutritive values of full-fat rice bran and corn distillers dried grain with solubles by increasing the apparent total tract digestibility of nutrients and amino acids. This suggests that extrusion could be an effective strategy to enhance the nutritional quality of feed by-products.
Article
Multidisciplinary Sciences
Chun-Hong Nie, Shi-Ming Wan, Yu-Long Chen, Ann Huysseune, Ya-Ming Wu, Jia-Jia Zhou, Alexandre Wagner Silva Hilsdorf, Wei-Min Wang, Paul Eckhard Witten, Qiang Lin, Ze-Xia Gao
Summary: IBs are mineralized spicules found in the myosepta of some teleost species. This study evaluated the characteristics of IB tissue using single-cell transcriptomics in zebrafish and identified 18 distinct cell types. The analysis showed that IBs are derived from tendons and that a core tendon-osteoblast cell lineage is related to IB formation. The researchers also identified 10 candidate genes and demonstrated the crucial role of runx2b regulation in IB formation. This research provides a genetic breeding strategy to generate commercial fish species without IBs, improving their safety and economic value.
NATIONAL SCIENCE REVIEW
(2022)
Article
Veterinary Sciences
Xinglong Gong, Min Zheng, Jian Zhang, Yourong Ye, Mengqi Duan, Yangzom Chamba, Zhongbin Wang, Peng Shang
Summary: Fat deposition traits play a crucial role in pig production and breeding. This study analyzed the differential expression of mRNA levels in dorsal adipose tissue of Tibetan and York pigs at different growth stages and identified key genes involved in regulating fat deposition in pigs.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Haiming Ma, Juan Jiang, Jun He, Huifang Liu, Lingling Han, Yan Gong, Biao Li, Zonggang Yu, Shengguo Tang, Yuebo Zhang, Yehui Duan, Yulong Yin, Qinghua Zeng, Jiacheng Yi, Xinglong He, Yongbo Zeng, Kung Seok Kim, Kang Xu, Fan Liang, Jianhua He
Summary: Advances in sequencing technology have allowed for the sequencing and assembly of the Ningxiang pig genome, revealing structural variations compared to European pigs. These findings will be valuable for modern pig breeding and genetic conservation efforts.
MOLECULAR ECOLOGY RESOURCES
(2022)
Article
Agriculture, Dairy & Animal Science
Zhiwang Zhang, Tingli Pan, Yu Sun, Siqi Liu, Ziyi Song, Haojie Zhang, Yixing Li, Lei Zhou
Summary: The study showed that calcium addition promotes intramuscular fat accumulation by inhibiting fatty acid oxidation, providing a new approach for increasing intramuscular fat content and improving meat quality.
JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Genetics & Heredity
Xin Liu, Hanmei Li, Longchao Zhang, Ligang Wang, Lixian Wang
Summary: The GLIPR1 gene was found to be associated with backfat thickness in pigs through transcriptome analysis. The expression of the gene varied in different tissues and at different stages of pig development. Genetic polymorphisms in the gene were identified and shown to affect the regulation of adipogenesis. These findings provide genetic markers for optimizing breeding for backfat thickness in pigs.
Article
Agriculture, Dairy & Animal Science
Jose Manuel Martins, David Silva, Andre Albuquerque, Jose Neves, Rui Charneca, Amadeu Freitas
Summary: The study demonstrates that providing pigs with sufficient physical activity has a positive impact on their metabolism, growth, as well as carcass and meat quality.
Article
Agriculture, Dairy & Animal Science
Pan Zhang, Yu Fu, Ran Zhang, Peng Shang, Hao Zhang, Bo Zhang
Summary: The study found that KCTD15 plays an important role in pig fat deposition, with differential expression levels in different pig breeds. Additionally, the T-2030C site was identified as a crucial regulatory site for transcriptional activity in pig fat deposition.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Numan Sharif, Asad Ali, Muhammad Dawood, Muhammad Irfan-ur-Rehman Khan, Duy Ngoc Do
Summary: This study reported the genetic heritabilities for growth traits in Lohi sheep and found significant influences of sex, year of birth, and type of birth on these traits. It is recommended to practice selection on the weight at 120 days to improve the growth performance of Lohi sheep.
Article
Oncology
Ye Won Jeon, Hyung Soon Park, Yousun Ko, Yu Sub Sung, Byoung Yong Shim, Young Jin Suh, Hyun A. Kim
Summary: This study found that high visceral fat index (VFI) and high intermuscular fat density (IMFD) were significant prognostic factors for breast cancer-specific survival (BCSS) and overall survival (OS) in patients treated with adjuvant chemotherapy.
BREAST CANCER RESEARCH AND TREATMENT
(2021)
Letter
Fisheries
Rainer Froese, Henning Winker, Didier Gascuel
FISHERIES RESEARCH
(2015)
Article
Fisheries
Hilaire Drouineau, Jeremy Lobry, Nicolas Bez, Morgane Travers-Trolet, Youen Vermard, Didier Gascuel
AQUATIC LIVING RESOURCES
(2016)
Article
Biodiversity Conservation
Pierre Bourdaud, Didier Gascuel, Abdelkrim Bentorcha, Anik Brind'Amour
ECOLOGICAL INDICATORS
(2016)
Article
Biodiversity Conservation
M. Coll, L. J. Shannon, K. M. Kleisner, M. J. Juan-Jorda, A. Bundy, A. G. Akoglu, D. Banaru, J. L. Boldt, M. F. Borges, A. Cook, I. Diallo, C. Fu, C. Fox, D. Gascuel, L. J. Gurney, T. Hattab, J. J. Heymans, D. Jouffre, B. R. Knight, S. Kucukavsar, S. I. Large, C. Lynam, A. Machias, K. N. Marshall, H. Masski, H. Ojaveer, C. Piroddi, J. Tam, D. Thiao, M. Thiaw, M. A. Torres, M. Travers-Trolet, K. Tsagarakis, I. Tuck, G. I. van der Meeren, D. Yemane, S. G. Zador, Y. -J. Shin
ECOLOGICAL INDICATORS
(2016)
Article
Fisheries
Rainer Froese, Henning Winker, Didier Gascuel, U. Rashid Sumaila, Daniel Pauly
FISH AND FISHERIES
(2016)
Correction
Agronomy
V. Le Clerc, S. Marques, A. Suel, S. Huet, L. Hamama, L. Voisine, E. Auperpin, M. Jourdan, L. Barrot, R. Prieur, M. Briard
THEORETICAL AND APPLIED GENETICS
(2016)
Article
Ecology
Giulia Prato, Celine Barrier, Patrice Francour, Valentina Cappanera, Vasiliki Markantonatou, Paolo Guidetti, Luisa Mangialajo, Riccardo Cattaneo-Vietti, Didier Gascuel
Article
Geosciences, Multidisciplinary
Fabien Moullec, Didier Gascuel, Karim Bentorcha, Sylvie Guenette, Marianne Robert
JOURNAL OF MARINE SYSTEMS
(2017)
Article
Multidisciplinary Sciences
Aurore Maureaud, Didier Gascuel, Mathieu Colleter, Maria L. D. Palomares, Hubert Du Pontavice, Daniel Pauly, William W. L. Cheung
Article
Environmental Sciences
Khaled Abdou, Didier Gascuel, Joel Aubin, Mohamed Salah Romdhane, Frida Ben Rais Lasram, Francois Le Loch
SCIENCE OF THE TOTAL ENVIRONMENT
(2018)
Article
Fisheries
Didier Gascuel, Marta Coll, Clive Fox, Sylvie Guenette, Jerome Guitton, Andrew Kenny, Leyla Knittweis, J. Rasmus Nielsen, Gerjan Piet, Tiit Raid, Morgane Travers-Trolet, Samuel Shephard
FISH AND FISHERIES
(2016)
Article
Fisheries
Kamarel Ba, Modou Thiaw, Massal Fall, Ndiaga Thiam, Beyah Meissa, Didier Jouffre, Omar Thiom Thiaw, Didier Gascuel
AQUATIC LIVING RESOURCES
(2018)
Article
Fisheries
Abdelkrim Bentorcha, Didier Gascuel, Sylvie Guenette
AQUATIC LIVING RESOURCES
(2017)
Proceedings Paper
Horticulture
G. Buck-Sorlin, M. Delaire, F. Sane, P. Guillermin
II INTERNATIONAL SYMPOSIUM ON HORTICULTURE IN EUROPE
(2015)
Article
Agronomy
Matthieu Carof, Jean Raimbault, Andre Merrien, Philippe Leterme
OCL-OILSEEDS AND FATS CROPS AND LIPIDS
(2015)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
