Plasma levels of growth hormone, insulin and plasma protein-bound iodine in finishing cattle.
01 Aug 1970-Journal of Animal Science (The American Society of Animal Science)-Vol. 31, Iss: 2, pp 389-393
About: This article is published in Journal of Animal Science.The article was published on 1970-08-01. It has received 84 citations till now. The article focuses on the topics: Insulin.
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TL;DR: If transfer of reducing equivalents from mitochondria to cytoplasm via the proposed isocitrate-α-ketoglutarate shuttle is sufficiently active, the NADPH 2 required for fatty acid synthesis in presence of excess acetate could be furnished by minimal quantities of glucose required to supply Kreb's cycle intermediates.
98 citations
TL;DR: Quantities of prolactin, growth hormone, and glucocorticoid in serum are probably sufficient to support mammary growth during pregnancy, and increased serum corticoid and growth hormone at parturition may be involved in onset of milk secretion.
98 citations
TL;DR: Associations of changes with sampling periods in milk yield or body weight with changes in hormones and metabolites, and changes in growth hormone were related positively to changes in nonesterified fatty acids and negatively to insulin and lactic acid.
98 citations
TL;DR: It is discussed that the physical, chemical, and histological properties of muscle change markedly during the first 24 hours following slaughter.
Abstract: Publisher Summary The chapter discusses that meat has occupied a unique position in the human diet since man's primitive beginning. Today it is still regarded as an important ingredient of any menu. From the deep surface of the epimysium, septa pass frequently into the muscles at irregular intervals. These septa, which constitute the perimysium, invest the primary bundles (fasciculi) of muscle fibers. Muscle cells contain a large variety of proteins with many of them involved in the glycolytic pathway of muscle metabolism and the contraction-relaxation process. The fibers of striated muscle are elongated and more or less tubular, and vary in size and shape. The subject of meat quality has become increasingly scientific with less reliance now being placed on personal judgment and more on physical and chemical tests. According to Kramer and Twigg, the quality of a food may be defined as the composite of those characteristics that differentiate individual units of a product and have significance in determining the degree of acceptability of those characteristics by the consumer. Meat production is fundamentally based on the growth process from the time of fertilization of the ovum until the animal has reached the final age and stage of development determined by its genetic potential. This chapter discusses that the physical, chemical, and histological properties of muscle change markedly during the first 24 hours following slaughter. Complete bleeding is very important as blood provides an ideal medium for the multiplication of bacteria and facilitates their distribution throughout the carcass.
88 citations