Amounts of essential and non-essential amino acids and the ratio in Lithuania bred cattle meat
2014
Jukna, V. (Lithuanian Health Sciences University, Kaunas (Lithuania). Veterinary Academy, Laboratory of Meat Characteristics and Quality Assessment) | Jukna, Č. (Lithuanian Health Sciences University, Kaunas (Lithuania). Veterinary Academy, Laboratory of Meat Characteristics and Quality Assessment) | Meškinytė-Kaušilienė, E. (Lithuanian Health Sciences University, Kaunas (Lithuania). Veterinary Academy, Laboratory of Meat Characteristics and Quality Assessment)
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.
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