Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes

•Arginine(ARG)/lysine(LYS) feeding on oxidative stability of aged beef was evaluated•No diet impacts on WBSF, WHC, and fatty acid profiles were found•Aging decreased lipid oxidative and color stabilities and reducing ability•Steaks from ARG and ARGLYS maintained superior color stability•ARG suppleme...

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Bibliographic Details
Published in:Food chemistry 2021-05, Vol.343, p.128552-128552, Article 128552
Main Authors: Tuell, Jacob R., Kim, Hyun-Wook, Zhang, Jiaying, Guedes, Juliana, Seo, Jin-Kyu, Schoonmaker, Jon P., Kim, Yuan H. Brad
Format: Article
Language:English
Subjects:
Animals
Apoptosis - drug effects
Arginine - administration & dosage
Arginine - pharmacology
Arginine diet
Beef quality
Cattle
Color
Cytochromes c - chemistry
Cytochromes c - metabolism
Dietary Supplements
Fatty Acids - chemistry
Fatty Acids - metabolism
Hydrogen-Ion Concentration
Lipid Peroxidation - drug effects
Meat - analysis
Meat color
Mitochondria - metabolism
Mitochondrial apoptosis
Muscle, Skeletal - chemistry
Muscle, Skeletal - metabolism
Nitric oxide
Oxidative stability
Permeability - drug effects
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Summary:•Arginine(ARG)/lysine(LYS) feeding on oxidative stability of aged beef was evaluated•No diet impacts on WBSF, WHC, and fatty acid profiles were found•Aging decreased lipid oxidative and color stabilities and reducing ability•Steaks from ARG and ARGLYS maintained superior color stability•ARG supplementation delayed onset of mitochondrial-mediated apoptosis of beef loins The objective of this study was to evaluate the effects of arginine (ARG) and/or lysine (LYS) supplementation on meat quality and oxidative stability of beef loins. Steers (n = 40) were split among four dietary treatments (control, ARG, LYS or ARGLYS). The loins (longissimus lumborum) were obtained at 1 day postmortem and aged either 14 or 28 days prior to cutting of steaks for 7 days of display. No impacts of diet treatments on instrumental tenderness, water-holding capacity and fatty acid profiles were found (P > 0.05). Extended aging significantly decreased lipid oxidative stability, color stability and reducing ability of loins. However, steaks from ARG and ARGLYS maintained superior color stability coupled with lower mitochondrial membrane permeability and higher cytochrome c redox stability compared to control (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128552