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The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat
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 achiev...
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| Published in: | Archiv für Tierzucht 2020-11, Vol.63 (2), p.423-430 |
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| container_end_page | 430 |
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| container_title | Archiv für Tierzucht |
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| creator | Radzik-Rant, Aurelia Rant, Witold Sosnowiec, Gabriela Świątek, Marcin Niżnikowski, Roman Szymańska, Żaneta |
| description | 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
(LL) and
(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 (
|
| doi_str_mv | 10.5194/aab-63-423-2020 |
| format | article |
| fullrecord | <record><control><sourceid>gale_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_7c2c2e87bed94d34b3c23c5e4231659f</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A642915166</galeid><doaj_id>oai_doaj_org_article_7c2c2e87bed94d34b3c23c5e4231659f</doaj_id><sourcerecordid>A642915166</sourcerecordid><originalsourceid>FETCH-LOGICAL-c533t-d0eb73c012bbebe767cc7e9195995f0e1a924a94d874ea082adfb8175aca050a3</originalsourceid><addsrcrecordid>eNptkk1v1DAQhiMEolXpmRuKxAUk0vorcXysKj5WqoQE5WxNnMmuV4m92I7E_gt-Ms5uKSzCPtgzet7XmvEUxUtKrmqqxDVAVzW8EoxXjDDypDhnPMeqZezpX_ez4jLGLcmrIYwK8bw441xIzht5Xvy832CJw4AmlX4o1-h82u-wBNeX0xzNiOUh9q5Mmdxt9tEaX5kNTtbAWJoNBDAJg43JmnjQJZiDdfiuNBCcj_l6SN9VS2zTEhvvDLoUINnsbF05wtSVE0J6UTwbYIx4-XBeFN8-vL-__VTdff64ur3JJjXnqeoJdpIbQlnXYYeykcZIVFTVStUDQQqKCVCib6VAIC2DfuhaKmswQGoC_KJYHX17D1u9C3aCsNcerD4kfFhrCLmkEbU0zDBsZYd9NuSi44ZxU2NuPG1qNWSvN0evXfDfZ4xJTzYaHEdw6OeomZBKCtFQldHX_6BbPweXK81UIzjjivM_1Bry-9YNPrfKLKb6phFM0Zo2Taau_kPl3S-f4x0ONudPBG9PBJlJ-COtYY5Rr75-OWWvj6wJPsaAw2OPKNHL-Ok8frrhOndBL-OXFa8eSpu7CftH_vew8V_zENRR</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2464323933</pqid></control><display><type>article</type><title>The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat</title><source>Open Access: PubMed Central</source><source>Publicly Available Content Database</source><creator>Radzik-Rant, Aurelia ; Rant, Witold ; Sosnowiec, Gabriela ; Świątek, Marcin ; Niżnikowski, Roman ; Szymańska, Żaneta</creator><creatorcontrib>Radzik-Rant, Aurelia ; Rant, Witold ; Sosnowiec, Gabriela ; Świątek, Marcin ; Niżnikowski, Roman ; Szymańska, Żaneta</creatorcontrib><description><![CDATA[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
(LL) and
(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 (
< 0.05) of
and a lower value (
< 0.05) of
and
both in PM and PMB lambs. The value of expressed juice was lower (
< 0.05) in both LL and GM muscles of PM lambs. A higher amount (
< 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 (
< 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 (
< 0.05). The GM muscle was characterized by a higher (
< 0.05) content of taurine, while in the LL muscle there was a higher amount (
< 0.05) of carnosine. A larger amount (
< 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.]]></description><identifier>ISSN: 2363-9822</identifier><identifier>ISSN: 0003-9438</identifier><identifier>EISSN: 2363-9822</identifier><identifier>DOI: 10.5194/aab-63-423-2020</identifier><identifier>PMID: 33473367</identifier><language>eng</language><publisher>Germany: Copernicus GmbH</publisher><subject>Animals ; Biochemistry ; Biological activity ; Carnitine ; Carnosine ; Chemical composition ; Collagen ; Fatty acids ; Genetic aspects ; Genotype & phenotype ; Genotypes ; Lamb ; Levocarnitine ; Linoleic acid ; Meat ; Muscles ; Physical characteristics ; Physical properties ; Polyunsaturated fatty acids ; Proteins ; Slaughter ; Statistical analysis ; Taurine</subject><ispartof>Archiv für Tierzucht, 2020-11, Vol.63 (2), p.423-430</ispartof><rights>Copyright: © 2020 Aurelia Radzik-Rant et al.</rights><rights>COPYRIGHT 2020 Copernicus GmbH</rights><rights>2020. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c533t-d0eb73c012bbebe767cc7e9195995f0e1a924a94d874ea082adfb8175aca050a3</citedby><cites>FETCH-LOGICAL-c533t-d0eb73c012bbebe767cc7e9195995f0e1a924a94d874ea082adfb8175aca050a3</cites><orcidid>0000-0002-5007-9875</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2464323933/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2464323933?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,25753,27924,27925,37012,37013,44590,74998</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33473367$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Radzik-Rant, Aurelia</creatorcontrib><creatorcontrib>Rant, Witold</creatorcontrib><creatorcontrib>Sosnowiec, Gabriela</creatorcontrib><creatorcontrib>Świątek, Marcin</creatorcontrib><creatorcontrib>Niżnikowski, Roman</creatorcontrib><creatorcontrib>Szymańska, Żaneta</creatorcontrib><title>The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat</title><title>Archiv für Tierzucht</title><addtitle>Arch Anim Breed</addtitle><description><![CDATA[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
(LL) and
(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 (
< 0.05) of
and a lower value (
< 0.05) of
and
both in PM and PMB lambs. The value of expressed juice was lower (
< 0.05) in both LL and GM muscles of PM lambs. A higher amount (
< 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 (
< 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 (
< 0.05). The GM muscle was characterized by a higher (
< 0.05) content of taurine, while in the LL muscle there was a higher amount (
< 0.05) of carnosine. A larger amount (
< 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.]]></description><subject>Animals</subject><subject>Biochemistry</subject><subject>Biological activity</subject><subject>Carnitine</subject><subject>Carnosine</subject><subject>Chemical composition</subject><subject>Collagen</subject><subject>Fatty acids</subject><subject>Genetic aspects</subject><subject>Genotype & phenotype</subject><subject>Genotypes</subject><subject>Lamb</subject><subject>Levocarnitine</subject><subject>Linoleic acid</subject><subject>Meat</subject><subject>Muscles</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Polyunsaturated fatty acids</subject><subject>Proteins</subject><subject>Slaughter</subject><subject>Statistical analysis</subject><subject>Taurine</subject><issn>2363-9822</issn><issn>0003-9438</issn><issn>2363-9822</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNptkk1v1DAQhiMEolXpmRuKxAUk0vorcXysKj5WqoQE5WxNnMmuV4m92I7E_gt-Ms5uKSzCPtgzet7XmvEUxUtKrmqqxDVAVzW8EoxXjDDypDhnPMeqZezpX_ez4jLGLcmrIYwK8bw441xIzht5Xvy832CJw4AmlX4o1-h82u-wBNeX0xzNiOUh9q5Mmdxt9tEaX5kNTtbAWJoNBDAJg43JmnjQJZiDdfiuNBCcj_l6SN9VS2zTEhvvDLoUINnsbF05wtSVE0J6UTwbYIx4-XBeFN8-vL-__VTdff64ur3JJjXnqeoJdpIbQlnXYYeykcZIVFTVStUDQQqKCVCib6VAIC2DfuhaKmswQGoC_KJYHX17D1u9C3aCsNcerD4kfFhrCLmkEbU0zDBsZYd9NuSi44ZxU2NuPG1qNWSvN0evXfDfZ4xJTzYaHEdw6OeomZBKCtFQldHX_6BbPweXK81UIzjjivM_1Bry-9YNPrfKLKb6phFM0Zo2Taau_kPl3S-f4x0ONudPBG9PBJlJ-COtYY5Rr75-OWWvj6wJPsaAw2OPKNHL-Ok8frrhOndBL-OXFa8eSpu7CftH_vew8V_zENRR</recordid><startdate>20201126</startdate><enddate>20201126</enddate><creator>Radzik-Rant, Aurelia</creator><creator>Rant, Witold</creator><creator>Sosnowiec, Gabriela</creator><creator>Świątek, Marcin</creator><creator>Niżnikowski, Roman</creator><creator>Szymańska, Żaneta</creator><general>Copernicus GmbH</general><general>Copernicus Publications</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-5007-9875</orcidid></search><sort><creationdate>20201126</creationdate><title>The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat</title><author>Radzik-Rant, Aurelia ; Rant, Witold ; Sosnowiec, Gabriela ; Świątek, Marcin ; Niżnikowski, Roman ; Szymańska, Żaneta</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c533t-d0eb73c012bbebe767cc7e9195995f0e1a924a94d874ea082adfb8175aca050a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Animals</topic><topic>Biochemistry</topic><topic>Biological activity</topic><topic>Carnitine</topic><topic>Carnosine</topic><topic>Chemical composition</topic><topic>Collagen</topic><topic>Fatty acids</topic><topic>Genetic aspects</topic><topic>Genotype & phenotype</topic><topic>Genotypes</topic><topic>Lamb</topic><topic>Levocarnitine</topic><topic>Linoleic acid</topic><topic>Meat</topic><topic>Muscles</topic><topic>Physical characteristics</topic><topic>Physical properties</topic><topic>Polyunsaturated fatty acids</topic><topic>Proteins</topic><topic>Slaughter</topic><topic>Statistical analysis</topic><topic>Taurine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Radzik-Rant, Aurelia</creatorcontrib><creatorcontrib>Rant, Witold</creatorcontrib><creatorcontrib>Sosnowiec, Gabriela</creatorcontrib><creatorcontrib>Świątek, Marcin</creatorcontrib><creatorcontrib>Niżnikowski, Roman</creatorcontrib><creatorcontrib>Szymańska, Żaneta</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale In Context: Science</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection (Proquest) (PQ_SDU_P3)</collection><collection>Agriculture Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Archiv für Tierzucht</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Radzik-Rant, Aurelia</au><au>Rant, Witold</au><au>Sosnowiec, Gabriela</au><au>Świątek, Marcin</au><au>Niżnikowski, Roman</au><au>Szymańska, Żaneta</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat</atitle><jtitle>Archiv für Tierzucht</jtitle><addtitle>Arch Anim Breed</addtitle><date>2020-11-26</date><risdate>2020</risdate><volume>63</volume><issue>2</issue><spage>423</spage><epage>430</epage><pages>423-430</pages><issn>2363-9822</issn><issn>0003-9438</issn><eissn>2363-9822</eissn><abstract><![CDATA[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
(LL) and
(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 (
< 0.05) of
and a lower value (
< 0.05) of
and
both in PM and PMB lambs. The value of expressed juice was lower (
< 0.05) in both LL and GM muscles of PM lambs. A higher amount (
< 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 (
< 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 (
< 0.05). The GM muscle was characterized by a higher (
< 0.05) content of taurine, while in the LL muscle there was a higher amount (
< 0.05) of carnosine. A larger amount (
< 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.]]></abstract><cop>Germany</cop><pub>Copernicus GmbH</pub><pmid>33473367</pmid><doi>10.5194/aab-63-423-2020</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-5007-9875</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Archiv für Tierzucht, 2020-11, Vol.63 (2), p.423-430 |
| issn | 2363-9822 0003-9438 2363-9822 |
| language | eng |
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| source | Open Access: PubMed Central; Publicly Available Content Database |
| subjects | Animals Biochemistry Biological activity Carnitine Carnosine Chemical composition Collagen Fatty acids Genetic aspects Genotype & phenotype Genotypes Lamb Levocarnitine Linoleic acid Meat Muscles Physical characteristics Physical properties Polyunsaturated fatty acids Proteins Slaughter Statistical analysis Taurine |
| title | The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat |
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