Pig adipose tissue of two different breeds and locations: morphology and Raman studies

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2022-10-17 DOI:10.21603/2308-4057-2023-1-547

V. Pchelkina, I. Chernukha, M. Nikitina, N. Ilin

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引用次数: 0

Abstract

According to the recent data, there are 4–5-local pig breeds left in Russia by now. Livni is among them. This breed is characterized by high fat content. Back fat has been analyzed earlier. We aimed to assess fat morphometrics from other localizations in pigs. Sacral, axillary, and perirenal fat samples from 6-month-old Duroc and Livni pig breeds were analyzed using morphological and Raman-based techniques. Livni adipocytes were characterized by dense packing with a polyhedron-like structure. In Duroc fat, they were more rounded (spherical). A “two-phase” cell disperse was identified in all samples. Fat cells in Livni pigs were bigger than those in the Duroc breed: 70–102%; 15–18 and 26% for sacral, axillary, and perirenal locations. Differences in the intensity of the Raman signal between the samples were found: in the samples of subcutaneous adipose tissue, more intense peaks were observed, which are responsible for unsaturation; the samples of Livni axillary fat were characterized by greater unsaturation than sacral fat. Livni and Duroc adipocytes differ from each other in form and size and the difference depends on location. Pork fat from local breeds is expected to have potentially more health protecting (for animals) and health promoting (for consumers) properties.

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两种不同品种和位置的猪脂肪组织的形态学和拉曼光谱研究

根据最近的数据，到目前为止，俄罗斯还有4-5个地方猪品种。利夫尼就是其中之一。这个品种的特点是脂肪含量高。背部脂肪已经在前面分析过了。我们旨在评估猪其他部位的脂肪形态计量学。使用形态学和拉曼技术分析了6个月大的杜洛克和利夫尼猪品种的骶部、腋窝和肾周脂肪样本。Livni脂肪细胞的特征是密集堆积，具有多面体状结构。在杜洛克脂肪中，它们更圆（球形）。在所有样品中都发现了“两相”细胞分散。利夫尼猪的脂肪细胞比杜洛克猪大：70-102%；骶骨、腋窝和肾周位置分别为15-18%和26%。发现样品之间拉曼信号强度的差异：在皮下脂肪组织的样品中，观察到更强烈的峰值，这是不饱和的原因；Livni腋窝脂肪样品的特征是不饱和度大于骶骨脂肪。Livni和Duroc脂肪细胞在形式和大小上各不相同，差异取决于位置。当地品种的猪肉脂肪有望具有更多的健康保护（对动物）和健康促进（对消费者）特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.