Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. – III. Amino acid composition and mineral content

Abstract

In this experiment the effect of the extensive diet (grass/grass silage and concentrate linseed supplemented) versus intensive diet (maize silage and concentrate) on the amino acid composition and mineral content of Hungarian Grey and Hungarian Holstein Friesian young bulls was analysed. In addition the relationships between fatty acid profile and amino acid composition as well as mineral content of longissimus muscle were investigated. The extensive diet caused some changes in the proportion of some amino acids including isoleucine, leucine, phenylalanine, threonine, valine, cysteine, glycine, proline, serine and ammonia. The breed influenced only the histidine concentration of longissimus muscle. In extensive groups arginine to glycine and arginine to leucine ratios were higher compared to intensive fed bulls. The mineral composition of longissimus muscle was mainly influenced by diet and there was a breed x diet interaction, whereas breed differences were detected for calcium (Ca) and sodium (Na). The phosphorus (P) and the iron (Fe) content in longissimus muscle of extensively fed animals were significantly higher, whereas Na and copper (Cu) content were lower. The beef of Hungarian Grey bulls contained less Ca and Na compared to Holstein counterparts. Cysteine and leucine concentration were positively correlated to intramuscular fat content and negatively with n-3 and n-6 fatty acids (FA). Among minerals the P and Fe content correlated negatively to intramuscular fat content. The closest correlations were determined between P and linolenic acid (C18:3n-3) as well as n-3 fatty acids (r=0.81). The lower n-6 and n-3 fatty acid ratio in extensive groups occured simultaneously with higher proline, valine, phenylalanine, P, and with lower glycine, cystine, leucine and sodium proportion in longissimus muscle.

Amino acid levels in muscle tissue of eight meat cattle breeds

“…This agrees with the knowledge from Subrt et al (2002), who also found significant differences in a number of EAAs and NEAAs. Hollo et al (2007) state that an extensive diet with grass/grass silage and concentrate with linseed supplements caused changes in the proportion of some amino acids compared to that of intensive groups. The enhancement of the Phe, Val, Pro, and ammonia concentrations and the decrease of Ile, Leu, Thr, Cys, Gly, and Ser were observed.…”

“…Breed differences were detected only for the His concentration of the musculus longissimus. The meat cattle that we monitored were bred solely in the extensive method and the differences between individual AAs in connection with intensive diet, as stated by Hollo et al (2007), could not be found. However, we also found significant differences between the monitored breeds in the musculus longissimus.…”

“…However, there is not enough exact knowledge for these statements, which concerns, in particular, the amino acid composition of meat. The papers published by Subrt et al (2002) and Hollo et al (2001Hollo et al ( , 2007 are some of the few available papers that address the composition of AAs of muscle tissue in detail.…”

“…Partial differences are mentioned, for example among breeds (Hollo et al 2007), sexes (Hollo et al 2001;Koutsidis et al 2008), and ages, and they can also be influenced by nutrition (Koutsidis et al 2008). Nutrition is one of the major external factors affecting not only the intensity of production, but also the quality of the product -meat (Fujimura and Kadowaki 2006).…”

Mineral content of three several muscles from six cattle genotypes

“…GERBER and co-workers (2009) emphasize that the exact mineral content of meat is important to know, the evaluation of the nutritive value without this is unpredictable, so the calculated human nutrition recommendations may not be accurate. According to the literature, the concentration of mineral elements of beef is affected by animal age (SCHÖNFELDT & GIBSON, 2008), breed (CABRERA et al, 2010), gender (LÓPEZ-ALONSO et al, 2000), muscle type (PURCHAS & BUSHBOOM, 2005;CABRERA et al, 2010), feeding system (HOLLÓ et al, 2007), and cooking and processing methods (LOMBARDI-BOCCIA et al, 2005). According to the studies, the concentrations of minerals differ in the different muscles.…”