ArticleJournal of animal science and biotechnology2021
Dietary calcium supplementation promotes the accumulation of intramuscular fat.
Article in Journal of animal science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed, 27 citations in OpenAlex.
- From feed to fillet: Dietary lipid affects sensory quality and fillet lipid profile by modulating lipid metabolism in triploid rainbow trout (Food chemistry. Molecular sciences · 2026Article
- Applications and Prospects of Metabolomics and Lipidomics Technologies in the Study of Livestock and Poultry Meat and Egg Quality.Foods (Basel, Switzerland) · 2026Review
- Replacing rice straw with peanut vine andAnimal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Article
- Dietary inositol supplementation improves meat quality by modulating amino acid metabolism and gut microbiota composition of finishing pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2024Article
- Genomic insights into the contribution of de novo lipogenesis to intramuscular fat deposition in chicken.Journal of advanced research · 2024Article
- CAMKK2-AMPK axis endows dietary calcium and phosphorus levels with regulatory effects on lipid metabolism in weaned piglets.Journal of animal science and biotechnology · 2024Article
- Article
- Transcriptomics Based Network Analyses and Molecular Docking Highlighted Potentially Therapeutic Biomarkers for Colon Cancer.Biochemical genetics · 2023Article
- Dietary Supplementation with Rutin Alters Meat Quality, Fatty Acid Profile, Antioxidant Capacity, and Expression Levels of Genes Associated with Lipid Metabolism in Breast Muscle of Qingyuan Partridge Chickens.Foods (Basel, Switzerland) · 2023Article
- Diversity in Cell Morphology, Composition, and Function among Adipose Depots in River Buffaloes.International journal of molecular sciences · 2023Article
- Small Intestine-specific Knockout of CIDEC Improves Obesity and Hepatic Steatosis by Inhibiting Synthesis of Phosphatidic Acid.International journal of biological sciences · 2022Article
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8 authors at 1 institution in 1 country.
Funding
Abstract
backgroundIn the livestock industry, intramuscular fat content is a key factor affecting meat quality. Many studies have shown that dietary calcium supplementation is closely related to lipid metabolism. However, few studies have examined the relationship between dietary calcium supplementation and intramuscular fat accumulation.
methodsHere, we used C2C12 cells, C57BL/6 mice (n = 8) and three-way cross-breeding pigs (Duroc×Landrace×Large white) (n = 10) to study the effect of calcium addition on intramuscular fat accumulation. In vitro, we used calcium chloride to adjust the calcium levels in the medium (2 mmol/L or 3 mmol/L). Then we measured various indicators. In vivo, calcium carbonate was used to regulate calcium levels in feeds (Mice: 0.5% calcium or 1.2% calcium) (Pigs: 0.9% calcium or 1.5% calcium). Then we tested the mice gastrocnemius muscle triglyceride content, pig longissimus dorsi muscle meat quality and lipidomics.
resultsIn vitro, calcium addition (3 mmol/L) had no significant effect on cell proliferation, but promoted the differentiation of C2C12 cells into slow-twitch fibers. Calcium supplementation increased triglyceride accumulation in C2C12 cells. Calcium addition increased the number of mitochondria and also increased the calcium level in the mitochondria and reduced the of key enzymes activity involved in β-oxidation such as acyl-coenzyme A dehydrogenase. Decreasing mitochondrial calcium level can alleviate lipid accumulation induced by calcium addition. In addition, calcium addition also reduced the glycolytic capacity and glycolytic conversion rate of C2C12 cells. In vivo, dietary calcium supplementation (1.2%) promoted the accumulation of triglycerides in the gastrocnemius muscle of mice. Dietary calcium supplementation (1.5%) had no effect on pig weight, but significantly improved the flesh color of the longissimus dorsi muscle, reduced the backfat thickness and increased intramuscular fat content in pigs. Besides, calcium addition had no effect on longissimus dorsi pH, electrical conductivity and shear force.
conclusionsThese results suggest that calcium addition promotes intramuscular fat accumulation by inhibiting the oxidation of fatty acids. These findings provide a new tool for increasing intramuscular fat content and an economical strategy for improving meat quality.
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