Amino acid levels in muscle tissue of eight meat cattle breedsálenský J., Suchý P., Straková E., Šimek F., Macháček M., Herzig I. (2017): Amino acid levels in muscle tissue of eight meat cattle breeds. Czech J. Anim. Sci., 62: 339-346.
download PDF
Ten clinically healthy bulls equal in weight were chosen from eight meat cattle breeds maintained in the same geographical conditions using the extensive grazing method. After slaughtering, muscle tissue samples were taken from the musculus longissimus and pars thoracis, and dry matter, nitrogenous substances, fat, and the levels of essential (EAAs) and non-essential (NEAAs) amino acids were determined. Significant differences were found between the monitored genotypes in the contents of dry matter, nitrogenous substances, fat, EAAs, and NEAAs (P ≤ 0.05). The highest concentrations of nitrogenous substances in muscle tissue were detected in the Limousine breed and the lowest in the Aberdeen Angus breed; the highest fat content was found in Aberdeen Angus and the lowest in Galloway. Out of the total sum of EAAs, the highest percentage in the dry matter of muscle tissue in all genotypes was found for Lys (8.8–10.4%), the lowest percentage was found for Met (2.4–2.9%). The value of Thr was approximately 4.6, Val 5.1, Ile 4.8, Leu 8.2, Phe 4.1, His 4.2, and Arg 8.0%. Significant differences (P ≤ 0.05) between the monitored breeds were found in all EAAs, except for Val and Leu. Regarding NEAAs, out of the total protein, the highest percentage was found for Glu (13.9–15.1%). Conversely, the lowest values were detected for Ser (3.8–4.1%) and Tyr (3.8–4.4%). The values of other NEAAs were approximately 9.3 for Asp, 4.0 for Ser, 5.3 for Pro, 5.5 for Gly, and 6.1% for Ala. Significant differences (P ≤ 0.05) were found between the monitored genotypes in all NEAAs except for Pro and Ala. In the dry matter of muscle tissue, out of the total protein, the sum of EAAs ranged from 50.6 (Meat Simmental) to 52.0% (Limousine), and NEAAs ranged from 48.0 (Limousine) to 49.4% (Meat Simmental). Apart from its effect on the biological value of meat, representation of individual amino acids is important to enhance its taste or smell.
AOAC (2006): Official Methods of Analysis of AOAC International. 18th Ed. Association of Official Analytical Chemists, Gaithersburg, USA.
Applegate T.J., Angel R. (2008): Protein and amino acid requirements for poultry. Purdue University Extension Publication AS-581-W. Available from (accessed Sep 1, 2016).
Barabas J. (1987): Biological value of some proteins of animal provenience. Agriculture, 33, 686–691. (in Czech)
Baker D.H. (1997): Ideal amino acid profiles for swine and poultry and their application in feed formulation. BioKyowa Technical Review, 9, 1–24.
Chaudhari N., Landin A.M., Roper S.D. (2000): A novel metabotropic glutamate receptor functions as a taste receptor. Nature Neuroscience, 3, 113–119.
Feidt C., Petit A., Bruas-Reignier F., Brun-Bellut J. (1996): Release of free amino-acids during ageing in bovine meat. Meat Science, 44, 19-25
Fujimura S., Kadowaki M. (2006): Improvement of meat taste by dietary components. Bulletin of the Faculty of Agriculture, Niigata University, 58, 151–153.
Hanzelková Šárka, Simeonovová Jana, Hampel David, Dufek Aleš, Šubrt Jan (2011): The effect of breed, sex and aging time on tenderness of beef meat. Acta Veterinaria Brno, 80, 191-196
Holló G., Csapó J., Szűcs E., Tőzsér J., Repa I., Holló I. (2001): Influence of Breed, Slaughter Weight and Gender on Chemical Composition of Beef. Part 1. Amino Acid Profile and Biological Value of Proteins. Asian-Australasian Journal of Animal Sciences, 14, 1555-1559
Hollo G., Nuernberg K., Hollo I., Csapo J. Seregi J., Repa I., Ender K. (2007): Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. III. Amino acid composition and mineral content. Archiv fur Tierzucht, 50, 575–586.
Ito Roberto Haruyoshi, Valero Maribel Velandio, Prado Rodolpho Martin, Rivaroli Dayane Cristina, Perotto Daniel, Prado Ivanor Nunes do (2012): Meat quality from four genetic groups of bulls slaughtered at 14 months old. Acta Scientiarum. Animal Sciences, 34, -
Jeong Da-Woon, Oh Mi-Ra, Seong Pil-Nam, Cho Soo-Hyun, Kang Geun-Ho, Kim Jin-Hyung, Jeong Seok-Geun, Lee Jun-Soo, Park Beom-Young (2012): Comparison of Meat Quality Traits, Free Amino Acid and Fatty Acid on Longissimus Lumborum Muscles from Hanwoo, Holstein and Angus Steers, Fattened in Korea. Korean Journal for Food Science of Animal Resources, 32, 591-597
Kato H., Rhue M.R., Nishimura T. (1989): Role of free amino acids and peptides in food taste. In: Teranishi R., Buttery R.G., Shahidi F. (eds): Flavor Chemistry: Trends and Developments. ACS Symposium Series, 388, 158–174.
Kluth H., Gabel M., Voigt J., Schonhusen U. (2000): The efficiency of utilization of intestinal digestible indispensable amino acids in growing bulls. Archiv fur Tierzucht, 43, 621–631. (in German)
Koutsidis G., Elmore J.S., Oruna-Concha M.J., Campo M.M., Wood J.D., Mottram D.S. (2008): Water-soluble precursors of beef flavour: I. Effect of diet and breed. Meat Science, 79, 124-130
Lindemann B. (): The Discovery of Umami. Chemical Senses, 27, 843-844
Lindemann B. (2001): Receptors and transduction in taste. Nature, 413, 219–225.
Salehifar E., Shivazad M., Foroudi F., Chamani M., Bahari Kashani R. (2012): Reevaluation of digestible amino acid requirements of male and female broilers based on different ideal amino acids ratios in starter period. Livestock Science, 147, 154-158
Saunders A.J., Wessels J.P.H., Gous R.M. (1977): Carcass amino acid composition and utilization of dietary amino acids by chickens. South African Journal of Animal Science, 7, 111–115.
Stilborn H. L., Moran E. T., Gous R. M., Harrison M. D. (1997): Effect of Age on Feather Amino Acid Content in Two Broiler Strain Crosses and Sexes. The Journal of Applied Poultry Research, 6, 205-209
Stilborn H. L., Moran E. T., Gous R. M., Harrison M. D. (2010): Influence of age on carcass (feather-free) amino acid content for two broiler strain-crosses and sexes. The Journal of Applied Poultry Research, 19, 13-23
Straková E., Suchý P., Navrátil P., Karel T., Herzig I. (): Comparison of the content of crude protein and amino acids in the whole bodies of cocks and hens of Ross 308 and Cobb 500 hybrids at the end of fattening. Czech Journal of Animal Science, 60, 67-74
Subrt J., Kracmar S., Divis V. (2002): The profile of amino acids in intramuscular protein of bulls of milked and beef commercial types. Czech Journal of Animal Science, 47, 21–29.
Szucs E., Votisky L., Csiba A., Acs I. (1985): Data on the amino acid composition and the biological value of the meat of young bulls. Húsipar, 24, 156–159. (in Hungarian)
Tůmová E., Chodová D., Svobodová J., Uhlířová L., Volek Z. (): Carcass composition and meat quality of Czech genetic resources of nutrias (Myocastor coypus). Czech Journal of Animal Science, 60, 479-486
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti