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Methionine: from growth to tissue composition

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HAL Id: hal-01210877

https://hal.archives-ouvertes.fr/hal-01210877

Submitted on 6 Jun 2020

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Methionine: from growth to tissue composition

Jose Alberto Conde-Aguilera

To cite this version:

Jose Alberto Conde-Aguilera. Methionine: from growth to tissue composition. 6. Advancia Interna- tional Methionine Seminar, Aug 2012, Salvador de Bahía, Brazil. �hal-01210877�

(2)

Methionine: from growth to tissue composition

INRA, UMR1348, PEGASE, F-35590, Saint-Gilles, France

J. Alberto Conde-Aguilera

INRA, UMR1348, PEGASE, F-35590, Saint-Gilles, France Agrocampus Ouest, UMR1348, F-35000 Rennes, France

(3)

Context Objective Experimental design Results Conclusions

Cysteine can be synthesized from Met Methionine is an essential amino acid

Requirement for Met and (Met+Cys)

Met Cys

Transulfuration

(4)

Context Objective Experimental design Results Conclusions

Amino acid requirements are often evaluated through BW gain or N retention

The amino acid composition of whole body protein is often assumed to be constant

There is no a SINGLE body protein

Conde-Aguilera et al. (2010) Kyriazakis et al. (1993)

Bikker et al. (1994)

Doubts on the validity of this hypothesis

There is no a SINGLE body protein

(5)

Context Objective Experimental design Results Conclusions

TSAA deficient supply of 36% during 19 days

The Met content in body protein is not CONSTANT

Blood Intestines

1.

Previous study Conde-Aguilera et al. (2010)

Longer deficiency periods Meat quality

Different tissues respond differently to a deficient (Met + Cys) supply

The longissimus dorsi muscle has a great plasticity

Weight gain

Protein content in weight gain Met content in protein gain

Fractional synthesis rate (ks) and efficiency of ks Intestines

Liver Carcass

Longissimus dorsi muscle

2.

3.

(6)

MHC Actin Collagen

% Amino acid

Lys 10.7 7.0 2.8

Met 1.8 4.1 0.8

Cys 0.9 1.4 -

Thr 5.5 6.9 2.0

Trp 0.5 1.2 -

Val 4.6 5.4 2.4

Ile 4.4 - 1.1

Leu 11.3 7.6 2.4

Phe 3.1 3.1 1.1

The amino acid composition of different proteins

(Pearson & Young, 1989)

Change in the AA content in tissues

Context Objective Experimental design Results Conclusions

There is no a

SINGLE body Phe 3.1 3.1 1.1

Tyr 2.2 4.0 0.2

His 2.0 2.0 0.5

Arg 5.6 4.8 5.1

Ser 5.6 5.9 4.3

Gly 3.3 7.5 33.1

Ala 8.0 8.0 10.6

Asp 5.3 9.0 4.6

Glu 13.3 11.3 7.1

Pro 1.5 4.9 12.1

Asn 3.8 - -

Gln 6.4 - -

Hyp - - 9.3

Hyl - - 0.6

Contribution of ≠ tissue proteins HAS CHANGED Relative protein synthesis

and breakdown rates HAVE CHANGED

SINGLE body protein

(7)

Context Objective Experimental design Results Conclusions

The amino acid composition of body tissues Evaluate if (and how) a long-term and

moderate sulfur AA deficiency affects :

Meat quality and carcass traits

(8)

20% and 16%

BELOW requirements

for Met and Met+Cys

Context Objective Experimental Design Results Conclusions

Composition of the experimental diets

Cereals

Peas

Week 1 Week 17 Diet - Diet + Diet - Diet + NE (MJ/kg) 9.50 9.50 9.50 9.50 N x 6.25 (%) 19.2 19.3 10.7 10.7 SID AA (%)

Lys 1.10 1.10 0.50 0.50

Met 0.24 0.38 0.11 0.15

Met 0.24 0.38 0.11 0.15

TSAA 0.52 0.66 0.26 0.30

Soybean hulls

Soybean meal

wk x wk 3

wk 1

0.5 1.1

dLys %

Time

(9)

Context Objective Experimental Design Results Conclusions

6 weeks of age (~14 kg)

DIET -

•12 Piétrain × (LW×LD) barrows

90 % ad libitum

DIET + (~14 kg)

17 weeks

Longissimus dorsi

Ileum Proximal jejunum

Liver Rhomboideus

Distal jejunum Skin section

(10)

Diet + Diet - P -value Body weight (kg)

Initial 12.3 12.1 0.66

Final 90.7 79.1 0.01

Daily gain (g/d) 659 563 0.01

Context Objective Experimental Design Results Conclusions Animal performance

-13%

Daily gain (g/d) 659 563 0.01 -15%

Daily feed intake (kg/d) 1.82 1.74 0.15 Gain to feed ratio (g/g) 0.36 0.32 0.00

-15%

-11%

(11)

Diet + Diet - P-value

Final BW (kg) 90.7 79.1 0.01

Tissue (g/kg BW)

Longissimus dorsi muscle 23.7 20.5 0.06 Rhomboideus muscle 0.34 0.29 0.09

Liver 17.5 19.7 0.23

Context Objective Experimental Design Results Conclusions Relative weight of tissues

-13%

-14%

-13%

Liver 17.5 19.7 0.23

Abdominal fat 10.5 9.5 0.41

Proximal jejunum 6.39 7.71 0.09

Distal jejunum 7.58 7.60 0.99

Ileum 7.78 8.46 0.38

Skin (section) 0.77 0.78 0.68

+21%

(12)

Diet + Diet - P-value Protein (g/kg tissue)

Longissimus dorsi muscle 215 202 0.03 Rhomboideus muscle 180 171 0.00

Liver 214 209 0.52

Proximal jejunum 132 133 0.81

Context Objective Experimental Design Results Conclusions Protein composition of tissues

-6%

-5%

Proximal jejunum 132 133 0.81

Distal jejunum 124 125 0.86

Ileum 115 115 0.99

Skin (section) 261 262 0.84

20% of change for longissimus dorsi muscle

at 36% TSAA deficiency 19 days (Conde-Aguilera et al., 2010)

versus

(13)

2.00 2.50 3.00

Diet + Diet -

Context Objective Experimental Design Results Conclusions Methionine content in protein of body tissues

P< 0.05 NS NS

NS NS NS

Met g/16 g N Remethylation

and

0.00 0.50 1.00 1.50

LM RH Liver Jejunum

proximal

Jejunum distal

Ileum Skin section

NS = not significant

LM = longissimus dorsimuscle RH = rhomboideusmuscle

NS

Met g/16 g N

These tissues maintain their composition and

transsulfuration pathways are prioritized in a coordinated

manner

(14)

0.80 1.20 1.60

Diet + Diet -

Context Objective Experimental Design Results Conclusions Cysteine content in protein of body tissues

P< 0.01 NS P= 0.05

g/16 g N

NS

P= 0.05

Preservation of Met pool

for protein NS

0.00 0.40 0.80

LM RH Liver Jejunum

proximal

Jejunum distal

Ileum Skin section

NS

NS = not significant

LM = longissimus dorsimuscle RH = rhomboideusmuscle

Cysg/16 g N

Transulfuration could be limited in intestines for protein

synthesis

(15)

5.00 6.00 7.00 8.00 9.00 10.00

Diet + LM Diet - LM Diet + RH Diet - RH

Context Objective Experimental Design Results Conclusions

Essential amino acid composition of longissimus dorsi (LM) and rhomboideus (RM) muscle protein

*

*

* *

*

* *

*

0.00 1.00 2.00 3.00 4.00

Lys Met Cys Thr Val Ile Leu Phe Tyr His

Lys Val Ile Leu Phe Tyr

Lys Cys Leu

LM RM

* *

*

(16)

4.00 5.00 6.00 7.00 8.00

Diet + I1 Diet - I1 Diet + I2 Diet - I2 Diet + I3 Diet - I3

Context Objective Experimental Design Results Conclusions

Essential amino acid composition of proximal jejunum (I1), distal jejunum (I2) and ileum (I3)

*

*

*

*

*

*

*

*

* *

0.00 1.00 2.00 3.00

Lys Met Cys Thr Val Ile Leu Phe Tyr His

*

*

*

*

*

Thr Val

Cys I1

I2

Leu

Ile Phe Tyr

His

I3 Cys Thr Val Phe Tyr

(17)

Diet + Diet - P-value Carcass traits

Hot carcass weight (kg) 69.8 59.9 0.01

Dressing (%) 76.9 75.7 0.34

Backfat thickness (mm) 12.8 11.5 0.23 Muscle depth (mm) 44.5 43.3 0.74 Lean meat content (%) 61.4 60.4 0.14

Context Objective Experimental Design Results Conclusions Carcass traits and composition of carcass

-14%

Lean meat content (%) 61.4 60.4 0.14 Carcass composition (%)

Ham 24.5 24.9 0.36

Loin 27.5 26.6 0.27

Shoulder 25.0 25.3 0.30

Belly 14.1 13.4 0.27

Backfat 5.46 5.99 0.29

(18)

Diet + Diet - P-value Longissimus dorsi muscle (kg) 2.15 1.62 0.01

pH1 6.21 6.13 0.54

pHu 5.51 5.60 0.23

Drip loss (%) 5.63 5.36 0.88

Glycolytic potential (µmol/g) 163 195 0.02 Glycogen (µmol/g) 40.3 40.5 0.97

Context Objective Experimental Design Results Conclusions Meat quality traits of longissimus dorsi muscle

-25%

+20%

Glycogen (µmol/g) 40.3 40.5 0.97 Glucose+G6P (µmol/g) 6.48 11.6 <0.01

Lactate (µmol/g) 69.8 90.4 0.05

Colour CIE

L* 56.0 56.9 0.55

a* 8.46 9.44 0.41

b* 6.78 7.37 0.42

c* 10.8 12.0 0.40

38.8 38.3 0.79

+80%

+30%

(19)

19 days 119 days (17 weeks)

Context Objective Experimental Design Results Conclusions

Comparison between TSAA deficient supply studies

Conde-Aguilera et al. 2010 Present study

TSAA deficient supply of 36%

V E R

TSAA deficient supply of 16%

Final body weight 7% Final body weight 13%

Relative weight of intestines 46%

R S U

S

Daily gain 20% Daily gain 15%

Relative weight of longissimus dorsi muscle 34%

Relative weight of longissimus dorsi muscle 13%

Relative weight of intestine 21%

(20)

119 days (17 weeks) 19 days

Context Objective Experimental Design Results Conclusions

Comparison between TSAA deficient supply studies

Conde-Aguilera et al. 2010 Present study

TSAA deficient supply of 36%

V E R

TSAA deficient supply of 16%

Protein content of longissimus dorsi muscle 20%

Protein content of longissimus dorsi muscle 6%

R S U

S

Met content of longissimus dorsi 12%

Met content of liver 6%

Cys content of rhomboid muscle, distal jejunum and

ileum 6%

Cys content of tissues

=

longissimus dorsi muscle 20% longissimus dorsi muscle 6%

Amino acid profile of tissues

Amino acid profile of tissues

(21)

Context Objective Experimental Design Results Conclusions

The amino acid content in body protein is not constant

The Met content is preserved during a long-term and moderate Met deficiency

Different tissues respond differently to a deficient TSAA supply:

CONCLUSIONS

Different tissues respond differently to a deficient TSAA supply:

Liver, distal small intestine and skin respond little

Longissimus dorsi and rhomboideus muscles, and proximal small intestine respond much more

(22)

The longissimus dorsi muscle has a great plasticity:

Weight and relative weight

Protein content

Amino acid composition of proteins CONCLUSIONS

Context Objective Experimental Design Results Conclusions

Amino acid composition of proteins

Few meat quality and carcass traits are affected by a long-term and moderate Met deficiency

(23)

Acknowledgments

Carlos COBO-ORTEGA, Yolande JAGUELIN, Anne PASQUIER, Nadine MEZIERE, Georges GUILLEMOIS, Jean-François ROUAUD, Patrick TOUANEL, Fabien GUERIN, Bernard CARRISSANT, Hervé DEMAY,

Jaap van MILGEN

Rhodimet Research Grant 2010-2012

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