Abstract
The aim of the research was to determine the amounts of essential and non-essential amino acids and the ratio in various breed cattle meat. The content of amino acids and the ratio at the longest dorsal muscle (musculus longissimus dorsi) was determined analyzing Angus, Hereford, Charolais, Limousine purebreds, Lithuanian Black and White x Charolais (LTBWxCHA) crossbreed, Lithuanian Black and White x Limousine (LTBWxLI) crossbreed, Lithuanian Black and White x Simmental (LTBWxSI) crossbreed and Lithuanian Red x Limousine (LTRxLI) crossbreed. Analyzing the research results it was noticed that Lithuanian Black and White cattle breed meat contained the highest total amount of amino acids and Angus breed cattle meat contained the smallest amounts. The difference amounted to 33.87 g/kg or 4.1 percent (p<0.01). While comparing total amounts of amino acids at the purebred cattle breeds and the crossbreeds, it was noticed that the meat of purebred cattle contained higher amounts of amino acids, the difference ranging between 18.54 and 19.00 g/kg or 2.23-2.28 percent (p<0.01). Purebred cattle meat contains higher amounts of essential amino acids compared to crossbreed cattle meat. The meat of Aubrac and Angus breeds was determined to have the highest meat protein sufficiency rate. The lowest biological values were determined at Lithuanian Black and White x Charolais crossbreed meat. The highest amount of the amino acid leucine was observed in Aubrac breed cattle meat (p<0.05). The difference of the leucine amounts reached up to 0.45 g/kg (p<0.01) comparing to various crossbreed cattle meat.
Highlights
Biological value of cattle meat is determined by essential or indispensable amino acids and lipid structure (Serra et al, 2004; Raes et al, 2004).The nutritional protein value depends upon its amino acid composition’s ability to meet the organism’s needs. (Culioli et al, 2003)
The study investigated the amounts of amino acids at the longest dorsal muscle (Musculus longissimus dorsi) of bulls reared at controlled rearing station at identical feeding and storage conditions, slaughtered at the age of 500 days concerning Angus, Hereford, Charolais and Limousine breeds, Lithuanian Black and White crossbred with Charolais (LTBW x CHA), Lithuanian Black and White crossbred with Limousine (LTBW x LI), Lithuanian Black and White crossbred with Simmental (LTBW x SI) and the Lithuanian Red crossbred with Limousine (LTR x LI)
Comparing the total amounts of essential amino acids in purebred cattle meat to the amounts in crossbreed cattle meat it is observed that purebred cattle meat contained higher amounts
Summary
Biological value of cattle meat is determined by essential or indispensable amino acids and lipid structure (Serra et al, 2004; Raes et al, 2004).The nutritional protein value depends upon its amino acid composition’s ability to meet the organism’s needs. (Culioli et al, 2003). Biological value of cattle meat is determined by essential or indispensable amino acids and lipid structure (Serra et al, 2004; Raes et al, 2004). Meat quality is affected by many physical and (bio) chemical changes involved during the post-mortem conversion of muscle to meat (Valin et al, 1992; Radovic et al, 2013). Muscle enzymes are responsible for most of these changes and muscle aminopeptidases contribute to the generation of free amino acids in post mortem which improve the nutritional value (Toldra et al, 1995) and can affect flavour as taste enhancers or precursors of aroma compounds (Toldra et al, 1997). The amino acid glutamic acid/glutamine is present in meat in the highest amounts (16.5%), followed by arginine, alanine and aspartic acid (Williams, 2007). The concentration for each amino acid is important for its contribution to taste (Kato et al, 1989)
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