Effects of chromium picolinate on in vitro lipogenesis and lipolysis in adipose tissue and protein synthesis in liver tissue of pigs

Choi, Yun Jaie; Kim, H. G.; Cho, Jung Sang; Chung, I. B.; Kim, Y. H.; Han, In K.

doi:10.5713/ajas.1998.428

Cited by 4 publications

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“…Besides, McNamara and Valdez reported that CrProp increased the net synthesis of fat and decreased the net release in adipose tissues in Holstein dairy cows during the period of late gestation and early lactation probably by increasing glucose flux into the adipocyte [35]. However, that was different from the findings of Choi et al [36], who found that CrPic supplementation increased adipose lipolytic activity in vitro, and Wang et al [37], who reported that chromium as chromium-loaded chitosan nanoparticles (CrCNP) positively influenced lipid catabolism, resulted in a less backfat thickness in finishing pigs. What is noteworthy is that exposure to dietary chromium addition lasted for 97 days and just the adequate pen space [38] was provided in our trial, which facilitated mobilization of chromium to allow more glucose into muscle cell for protein synthesis, also into adipocyte for lipogenesis.…”

Section: Discussionmentioning

confidence: 56%

Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs

Tian

Gong

Xue

et al. 2015

Biol Trace Elem Res

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A 97-day feeding trial was conducted to investigate the effects of dietary chromium methionine (CrMet) on performance, carcass traits, meat quality, fatty acid profiles of fat, tissue chromium concentrations, and antioxidant status in growing-finishing pigs. A total of 180 crossbred pigs with a mean initial body weight (BW) 30.18 ± 0.28 kg were allotted to 5 treatments with 6 replicates per treatment and 6 pigs per pen in a randomized complete block design based on BW and sex. Treatments were added with 0 (control), 100, 200, 400, and 800 μg/kg chromium as CrMet. Blood samples were obtained from the anterior vena cava on days 97. Carcass characteristics, pork quality, and tissue chromium concentration data were collected from one pig per pen. The results indicated that supplemental CrMet did not significantly affect growth performance, carcass traits, or meat amino acid profiles. Chromium at 100, 400, and 800 μg/kg decreased drip loss but increased shear force (P < 0.05). Pigs fed 100 or 400 μg/kg had a higher 24-h pH than the control (P < 0.05). While meat color, muscle moisture, crude protein, or crude fat were not affected by CrMet. Supplemental 800 μg/kg chromium reduced C18:0 levels in belly fat (P < 0.05), and chromium supplementation increased cis-9, trans 11-conjugated linoleic acid levels linearly (P < 0.05). Dietary CrMet supplementation increased serum, kidney, and muscle chromium contents (P < 0.05) but did not affect liver chromium contents. Besides, tissue chromium concentrations were increased linearly with increased chromium dosage (P < 0.05). Chromium at 400 μg/kg increased serum glutathione peroxidase activities (P < 0.05), and chromium at 800 μg/kg decreased serum total antioxidant capacity levels (P < 0.05). Nevertheless, liver and kidney antioxidant status were not significantly affected by CrMet. These results indicated that dietary supplementation CrMet did not significantly influence growth and carcass traits, but improved meat quality at the expense of tenderness. Therefore, the long-term exposure to 800 μg/kg chromium affected fatty acid compositions and reduced serum antioxidant capacity.

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Section: Discussionmentioning

confidence: 56%

Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs

Tian

Gong

Xue

et al. 2015

Biol Trace Elem Res

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“…However, because this was not supported by research, it was speculated that Cr must be tissue-specific, elicit its effects on carcass composition through various unknown mediators, or both (Boleman et al, 1995;Mooney and Cromwell, 1995). Increased lipolytic activity (Choi et al, 1998;Woodworth et al, 2007) and inhibited lipogenesis (Xi et al, 2001) have been suggested as further possible mechanisms for the action of Cr in swine. Evaluation of publication bias, or other small-study effects, in the presence of heterogeneity is inappropriate and may lead to false-positive claims (Ioannidis and Figure 2.…”

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confidence: 99%

Effects of dietary chromium supplementation on performance, carcass characteristics, and meat quality of growing-finishing swine: A meta-analysis1

Sales

Jančík

2011

Journal of Animal Science

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Dietary Cr supplementation has potential to decrease fat and increase lean in carcasses of growing-finishing swine. However, effects of Cr supplementation on performance and economically important carcass and meat quality characteristics varied considerably among studies. Therefore, a meta-analysis was designed to quantitatively describe effects obtained in several independent studies. To accommodate differences in methodology among studies, standardized effect sizes (Hedges's g) were calculated for results from 31 studies, in which Cr was supplemented as complexes of Cr Met chelate, Cr nanocomposite, Cr nicotinate, Cr propionate, Cr tripicolinate, or Cr yeast in diets for growing-finishing swine. Summary statistics were calculated by frequentist fixed and random effects, and hierarchical Bayesian models. With characteristics related to carcass quality, observed heterogeneity (P < 0.10) could not adequately be explained in a meta-regression by differences in initial BW and amount of Cr supplemented. Random effects and Bayesian models to summarize effect sizes for these characteristics showed similar results. According to random effects models, dietary Cr supplementation decreased (P < 0.05) 10th-rib fat thickness (mean effect size = -0.479; 95% confidence intervals = -0.680 to -0.279; 24 studies; 59 comparisons), whereas percentage carcass lean (mean effect size = 0.614; 95% confidence intervals = 0.366 to 0.863; 22 studies; 52 comparisons) and LM area (mean effect size = 0.571; 95% confidence intervals = 0.364 to 0.778; 29 studies; 72 comparisons) increased. Average daily gain and G:F, which did not present heterogeneity, were improved by Cr supplementation, whereas no effects were detected in characteristics (CIE color, drip loss, cook loss, shear force) related to meat quality. Some publication, or other small-study bias, was evident in results on growth and feed efficiency. However, directions of mean effect sizes were not changed by application of the trim-and-fill method to correct for bias.

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“…The conclusion of the study was that there was no beneficial effect of Cr supplementation on lipid metabolism (Balk et al, 2007). Choi et al (1998) considered that Cr increased in vitro lipolytic activity in adipose tissue of pig, without effects on lipogenesis, while Xi et al (2001) showed that Cr supplements may decrease fat accretion through inhibiting lipogenesis. Table 5 shows the amino acid composition in tenderloin and ham samples (the only two anatomical parts with significant increased protein concentration compared to C group).…”

Section: Resultsmentioning

confidence: 99%

Effects of chromium supplementation on growth, nutrient digestibility and meat quality of growing pigs

et al. 2017

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The aim of the study was to evaluate the effects of chromium picolinate (CrPic) on growth performance, nutrient digestibility, and protein and lipid quality of five anatomical parts in growing pigs. The 30-day study was conducted on eight castrated Topigs growing male pigs, with an initial bodyweight of 17.16 ± 0.62 kg. The pigs were assigned to two groups (C, E), housed in individual metabolic cages, and fed on conventional diets with 17.80% crude protein (CP) and 3078 kcal/kg metabolizable energy (ME). The diet of E was supplemented with 200 ppm CrPic. Samples of ingesta and faeces were collected in three balance periods of five days each. At the end of the experiment, blood samples were collected, all pigs were slaughtered, and meat (tenderloin, loin, ham, shoulder, and belly) samples were collected. No significant differences of productive or plasma parameters were noticed. The results of the balance study showed that CrPic did not influence the digestibility of nitrogen, but the digestibility of fat was significantly decreased for group E. The nutritional quality of the collected samples was evaluated for proximate analysis. The tenderloin and ham samples had increased protein concentrations compared with C group. For belly and ham, the fat concentrations decreased significantly. As a result of this observation, amino acids and fatty acid profiles were analysed and a significant improvement were determined for E regarding essential amino acids. The conclusion of the study was that CrPic had positive effects on protein and fat metabolism and the meat had functional food attributes. ______________________________________________________________________________________

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Effects of chromium picolinate on in vitro lipogenesis and lipolysis in adipose tissue and protein synthesis in liver tissue of pigs

Cited by 4 publications

References 0 publications

Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs

Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs

Effects of dietary chromium supplementation on performance, carcass characteristics, and meat quality of growing-finishing swine: A meta-analysis1

Effects of chromium supplementation on growth, nutrient digestibility and meat quality of growing pigs

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