Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats

Abstract

A systemic design was carried out to investigate the optimal combination of BET, Met-Cr, CLA, and CS for improving the meat tenderness in rats. A total of 104 six-week old male Sprague-Dawley rats were randomly assigned to 13 treatments with 4 replicates of 2 rats each. The experiments lasted for 5 weeks. The results showed that inclusion of Met-Cr decreased the contents of intramuscular fat (IMF), fat among muscle cells, and lipid droplets inside muscle cells (P<0.05), and inclusion of CLA or Met-Cr increased the contents of IMF, fat among muscle cells, and lipid droplets inside muscle cells (P<0.05). CS increased the contents of total collagen (TC) and soluble collagen (SC), and CLA decreased the contents of TC and SC (P<0.05). The combination of BET and CLA increased IMF and SC contents and decreased TC contents (P<0.05). The combination of BET and CS could increase fat contents among muscle cells and decrease TC and SC contents (P<0.05). The combination of CLA and Met-Cr decreased IMF contents (P<0.05). The combination of CLA and CS, as well as Met-Cr and CS, decreased fat contents among muscle cells (P<0.05). These combinations may regulate lipogenesis and decrease the deposition of fat in muscles. There existed a significant positive correlation between IMF and SC content, which might indicate that IMF content improves meat’s tenderness partly by increasing SC content in muscle.