Advanced SearchSearch Tips
Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle
Li, Ru-Ren; Yu, Qun-Li; Han, Ling; Cao, Hui;
  PDF(new window)
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.
WagyuQinchuan cattle;liver;nutritional characteristics;active components;
 Cited by
The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges, Sustainability, 2017, 9, 7, 1089  crossref(new windwow)
Alhomida, A. S., Duhaiman, A. S., Al-Jafari, A. A., and Junaid, M. A. (1995) Determination of L-carnitine, acylcarnitine and total carnitine levels in plasma and tissues of camel (Camelus dromedarius). Comp. Biochem. Phys. B. 111, 441-445. crossref(new window)

AOAC, 1995. Ocial Methods of Analysis. 16th Ed., Washington, DC, USA.

Black, J. R., Ammerman, C. B., and Henry, P. R. (1985) Eect of high dietary manganese as manganese oxide or manganese carbonate in sheep. J. Food Sci. 60, 861-864.

Buettner, G. R. (1993) The pecking order of free radicals and antioxidants: Lipid peroxidation, alpha-tocopherol, and ascorbate. Arch. Biochem. Biophys. 300, 535-543. crossref(new window)

Chan, T. M. and Exton, J. H. (1976) A rapid method for the determination of glycogen content and radioactivity in small quantities of tissue or isolated hepatocytes. Anal. Biochem. 71, 96-105. crossref(new window)

Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., and Jimenez- Colmenero, F. (2010) Healthier lipid combination as functional ingredient in sensory and technological properties of low-fat frankfurters. Eur. J. Lipid Sci. Tech. 112, 859-870. crossref(new window)

Demarquoy, J., Georges, B., Rigault, C., Royer, M., Clairet, A., and Soty, M. et al. (2004) Radioisotopic determination of L-carnitine content in foods commonly eaten in western countries. Food Chem. 86, 137-142. crossref(new window)

Devatkal, S., Mendiratta, S. K., Kondaiah, N., Sharma, M. C., and Anjaneyulu, A. S. R. (2004) Physicochemical, functional and microbiological quality of buffalo liver. Meat Sci. 68, 79-86. crossref(new window)

DHSS. (1994) Report on Health and Social Subjects No. 46. Nutritional Aspects of Cardiovascular Disease. London.

Enser, M., Hallett, K. G., Hewett, B., Fursey, G. A. J., Wood, J. D., and Harrington, G. (1998) The polyunsaturated fatty acid composition of beef and lamb. Meat sci. 49, 321-327. crossref(new window)

Estevez, M., Ventanas, J., Cava, R., and Puolanne, E. (2005) Characterisation of a traditional Finnish liver sausage and dierent types of Spanish liver pates: A comparative study. Meat Sci. 71, 657-669. crossref(new window)

Flagg, E. W., Coates, R. J., Jones, D. P., Byers, T. E., Greenberg, R. S., and Gridley, G. et al. (1994) Dietary glutathione intake and the risk of oral and pharyngeal cancer. Am. J. Epidemiol. 139, 453-465. crossref(new window)

Galland, S., Le Borgne, F., Georges, B., and Demarquoy, J. (2000) Carnitine, cellular and molecular aspects. Recent Res. Dev. Lipids 5, 1-14.

Galland, S., Le Borgne, F., Guyonnet, D., Clouet, P., and Demarquoy, J. (1998) Purication and characterization of the rat liver gamma-butyrobetaine hydroxylase. Mol. Cell. Biochem. 178, 163-168. crossref(new window)

Gill, C. O. and Delacy, K. M. (1982) Microbial spoilage of whole sheep livers. Appl. Environ. Microbiol. 43, 1262-1266.

Gorska, I., Szmanko, T., and Krasnowska, G. (1988) Preliminary physicochemical and histological characteristics of beef gullet tissue. Food Chem. 27, 131. crossref(new window)

Gronberg, H. (2003) Prostate cancer epidemiology. Lancet 361, 859-864. crossref(new window)

Hedrick, H. B., Aberle, E. D., Forrest, J. C., Judge, M. D., and Merkel, R. A. (1994) Nutritive value of meat. In: Principles of meat science. 3rd Ed., pp. 289-298. Kendall Hunt Publishing Co. Dubuque, USA.

Lawrie, R. A. (1981) Nutrient variability due to species and product. In: Meat in nutrition and health. (eds. K. R. Franklin and P. N. Davis), National Livestock and Meat Board, Chicago, USA.

Lawrie, R. A. (1998) Lawrie's meat science. 6th Ed., Woodhead Publishing Ltd, Cambridge, England.

Lawrie, R. A. and Ledward, D. A. (2006) Lawrie's meat science. 7th Ed., Woodhead Publishing Ltd, Cambridge, England.

Lopez-Lopez, I., Cofrades, S., Ruiz-Capillas, C., and Jimenez- Colmenero, F. (2009) Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Sci. 83, 255-262. crossref(new window)

Mcafee, A. J., Mcsorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M. W., Bonham, M. P., and Fearon, A. M. (2010) Red meat consumption: An overview of the risks and benets. Meat Sci. 84, 1-13. crossref(new window)

Mustafa, F. A. (1988) Moisture, fat and cholesterol content of some raw, barbecued and cooked organ meats of beef and mutton. J. Food Sci. 53, 270-271. crossref(new window)

Nuckles, R. O., Smith, D. M., and Merkel, R. A. (1990) Meat by-product protein composition and functional properties in meat model systems. J. Food Sci. 53, 640-644.

Ono, K., Berry, B. W., Johnson, H. K., Russek, E., Parker, C. F., Cahill, V. R., and Althouse, P. G. (1984) Nutrient composition of lamb of two age groups. J. Food Sci. 49, 1233-1236. crossref(new window)

Park, Y. W., Kouassi, M. A., and Chin, K. B. (1991) Moisture, total fat and cholesterol in goat organ and muscle meat. J. Food Sci. 56, 1191-1193. crossref(new window)

Rayman, M. P. (2000) The importance of selenium to human health. Lancet 356, 233-241. crossref(new window)

Rigault, C., Mazue, F., Bernard, A., Demarquoy, J., and Le Borgne, F. (2008) Changes in L-carnitine content of sh and meat during domestic cooking. Meat Sci. 78, 331-335. crossref(new window)

Rivera, J. A., Sebranek, J. G., Rust, R. E., and Tabatabai, B. L. (2000) Composition and protein fractions of dierent meat byproducts used for pet food compared with mechanically separated chicken (MSC). Meat Sci. 55, 53-59. crossref(new window)

Sedlak, F. and Lindsay, R. H. (1968) Estimation of total, protein- bound and nonprotein sulfhydryl groups in tissue with Ellman's reagent. Anal. Biochem. 25, 192-205. crossref(new window)

Shelef, L. A. (1975) Microbial spoilage of fresh refrigerated beef liver. J. Appl. Bacteriol. 39, 273-280. crossref(new window)

Ulbricht, T. L. V. and Southgate, D. A. T. (1991) Coronary heart-disease-7 dietary factors. Lancet 338, 985-992. crossref(new window)

USDA. (1986) Composition of foods: Beef products raw, processed, prepared. Agriculture Handbook No. 8-13. Washington, DC, USA.

Watkinson, J. H. (1966) Fluorometric determination of selenium in biological material with 2,3-diaminonaphthalene. Anal. Chem. 38, 92-97. crossref(new window)