The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat

Abstract

Abstract. An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and 22 crossbreeds of Polish Merino × Berrichone du Cher (PMB) were fattened to achieve their slaughter weight of 40 kg. After slaughter, the carcasses were kept at 4 ∘C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM) muscle were collected to analyse the physico-chemical traits; fatty acid profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle compared to LL had the higher value (P < 0.05) of L* and a lower value (P < 0.05) of b* and H* both in PM and PMB lambs. The value of expressed juice was lower (P < 0.05) in both LL and GM muscles of PM lambs. A higher amount (P < 0.05) of collagen was found in LL muscle compared to GM both in PM and PMB lambs. The GM muscle of PM lambs showed higher (P < 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 (P < 0.05). The GM muscle was characterized by a higher (P < 0.05) content of taurine, while in the LL muscle there was a higher amount (P < 0.05) of carnosine. A larger amount (P < 0.05) of L-carnitine was found in GM muscle but only within PMB lambs. The obtained results showed a greater impact of the lamb's genotype on the physical characteristics of meat than on its chemical composition and the content of bioactive components. The muscle type had an effect on meat colour; collagen content; fatty acid profile; and amount of taurine, carnosine, and L-carnitine present.

Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type

“…The effect of muscle type on meat color was not recorded by the authors in their previous study on Polish Merino lambs in fresh meat, while after 14 days of aging, the L* value in longissimus lumborum muscle was significantly higher compared to GM muscle [38]. However, in another study conducted by the authors on fresh meat from Polish Merino lambs and Polish Merino x Berrichone du Cher crossbred lambs, higher L*, lower b* and H* values were determined in the GM muscle of both tested genotypes [5]. The variation in the values of parameters determining meat color was also indicated by Realini et al [39] when analyzing the relationship between meat quality and muscle type and their morphological structure in pigs.…”

“…Many studies have shown that breed, age at slaughter, the feeding system and related muscle development and the proportion of different types of muscle fibers determine important meat characteristics for the consumer, such as color, tenderness, juiciness or intramuscular fat content, as well as the presence of biologically active ingredients [3][4][5][6][7][8][9][10][11]. The quality of the meat is also affected by physiological, biochemical and metabolic changes that occur during meat aging.…”

Effect of substitution of taurine for methionine and additional taurine supplementation on the performance and antioxidative capacity of laying hens

“…Taurine is one of the most abundant amino acids that exist in organism in free state. For example, taurine concentrations in breast and thigh muscle tissues of broilers are 10.4 and 165.5 mg/100 g tissue, respectively ( Huang et al., 2014 ), which is comparable to that in skeletal muscle of lamb (59.9–75.5 mg/100 g, Radzik-Rant et al., 2020 ) and rats (17–33 μmol/g wet tissue, Iwata et al., 1986 ). TAU can be synthesized from Met in chicken ( Martin, 1972 ).…”

Características fisicoquímicas asociadas a calidad de carne en ovinos de pelo del sureste de México

“…Es importante considerar, que en general dentro de los factores que afectan el color de la carne, se encuentra el genotipo, la alimentación y la edad (34), con una tendencia hacia el incremento de la cantidad de pigmentos y el índice de rojo (a*), así como la disminución de la luminosidad a medida que aumenta la edad (L*).…”