Amino acid composition of beef depending on the breed and age of dairy bulls
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Abstract
The quality composition of beef is ensured by a significant variation in the content of essential and non-essential amino acids and their ratios and depends on many factors, the most important of which are the breed and age of the animals. They contribute to the accumulation of individual amino acids in their bodies and determine the quantity and quality of the protein formed. The study identified 16 amino acids in the longest back muscle of bulls from the studied breeds, 9 of which are essential and 7 are nonessential. Certain breeds found to be an advantage in the amino acid composition of beef during the age range of bulls from 3 to 21 months, due to breed-specific features of the fractional composition of muscle proteins formed during a certain period of their growth. Among the essential amino acids, lysine showed the dominant amino acid, accounting for 5.02-7.85% of the total mass fraction of protein. Among the nonessential amino acids, the content of glutamine varied from 10.93% to 12.66% of the mass fraction of protein. The significant interbreed was differed in the content of amino acids such as lysine, histidine, arginine, serine, proline, alanine, methionine, leucine, and tyrosine result in the formation of specific qualities and biological values of beef protein for each studied breed.
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References
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