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Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle
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 Title & Authors
Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle
Li, Ru-Ren; Yu, Qun-Li; Han, Ling; Cao, Hui;
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 Abstract
We investigated nutritional characteristics and active components in the liver of WagyuQinchuan cattle and Qinchuan cattle produced in Shaanxi (China). We observed significant differences (p<0.05) in the proximate composition of protein, fat, carbohydrate, total energy, and glycogen. WagyuQinchuan cattle liver showed higher (p<0.05) sodium, iron, zinc, and selenium concentrations than Qinchuan cattle liver. The amino acid composition of WagyuQinchuan cattle liver was richer (p<0.05) in 13 types of amino acids, with the exception of Asp (10.06%), Val (5.86%), and Met (1.72%). Total essential amino acids accounted for almost half the composition (39.69%) in WagyuQinchuan cattle liver. WagyuQinchuan cattle liver had lower (p<0.05) levels of monounsaturated fatty acids (18.2%), but higher (p<0.05) levels of polyunsaturated fatty acids (35.11%), compared with Qinchuan cattle liver (23.29% and 28.11%, respectively). The thrombogenic index was higher in Qinchuan cattle liver (0.86) than in WagyuQinchuan cattle liver (0.70), and the glutathione (38.0 mg/100g) and L-carnitine (2.12 ) content was higher (p<0.05) in WagyuQinchuan cattle liver than in Qinchuan cattle liver (29.8 mg/100g and 1.41 , respectively). According to the results obtained, the liver of WagyuQinchuan cattle, which is insufficiently used, should be increasingly utilized to improve its commercial value.
 Keywords
WagyuQinchuan cattle;liver;nutritional characteristics;active components;
 Language
English
 Cited by
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