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Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle.
J Anim Sci. 2012 Dec; 90(12):4248-55.JA

Abstract

The objective of this study was to estimate genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in LM and to evaluate their associations with Warner-Bratzler shear force (WBSF) and beef palatability traits. Longissimus muscle samples from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of carnitine, creatine, creatinine, carnosine, anserine, and other nutrients, and for trained sensory panel and WBSF assessments. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for carnitine, creatine, creatinine, carnosine, and anserine concentrations in LM from Angus cattle were 0.015, 0.434, 0.070, 0.383, and 0.531, respectively. Creatine, carnosine, and anserine were found to be moderately heritable, whereas almost no genetic variation was observed in carnitine and creatinine. Moderate positive genetic (0.25, P < 0.05) and phenotypic correlations (0.25, P < 0.05) were identified between carnosine and anserine. Medium negative genetic correlations were identified between creatine and both carnosine (-0.53, P < 0.05) and anserine (-0.46, P < 0.05). Beef and livery/metallic flavor were not associated with any of the 5 compounds analyzed (P > 0.10), and carnitine concentrations were not associated (P > 0.10) with any of the meat palatability traits analyzed. Carnosine was negatively associated with overall tenderness as assessed by trained sensory panelists. Similar negative associations with overall tenderness were identified for creatinine and anserine. Painty/fishy was the only flavor significantly and negatively associated with creatinine and carnosine. These results provide information regarding the concentration of these compounds, the amount of genetic variation, and evidence for negligible associations with beef palatability traits in LM of beef cattle.

Authors+Show Affiliations

Department of Animal Science, Oklahoma State University, Stillwater 74078, USA. raluca@okstate.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22952371

Citation

Mateescu, R G., et al. "Genetic Parameters for Carnitine, Creatine, Creatinine, Carnosine, and Anserine Concentration in Longissimus Muscle and Their Association With Palatability Traits in Angus Cattle." Journal of Animal Science, vol. 90, no. 12, 2012, pp. 4248-55.
Mateescu RG, Garmyn AJ, O'Neil MA, et al. Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle. J Anim Sci. 2012;90(12):4248-55.
Mateescu, R. G., Garmyn, A. J., O'Neil, M. A., Tait, R. G., Abuzaid, A., Mayes, M. S., Garrick, D. J., Van Eenennaam, A. L., VanOverbeke, D. L., Hilton, G. G., Beitz, D. C., & Reecy, J. M. (2012). Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle. Journal of Animal Science, 90(12), 4248-55. https://doi.org/10.2527/jas.2011-5077
Mateescu RG, et al. Genetic Parameters for Carnitine, Creatine, Creatinine, Carnosine, and Anserine Concentration in Longissimus Muscle and Their Association With Palatability Traits in Angus Cattle. J Anim Sci. 2012;90(12):4248-55. PubMed PMID: 22952371.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle. AU - Mateescu,R G, AU - Garmyn,A J, AU - O'Neil,M A, AU - Tait,R G,Jr AU - Abuzaid,A, AU - Mayes,M S, AU - Garrick,D J, AU - Van Eenennaam,A L, AU - VanOverbeke,D L, AU - Hilton,G G, AU - Beitz,D C, AU - Reecy,J M, Y1 - 2012/09/05/ PY - 2012/9/7/entrez PY - 2012/9/7/pubmed PY - 2013/6/5/medline SP - 4248 EP - 55 JF - Journal of animal science JO - J Anim Sci VL - 90 IS - 12 N2 - The objective of this study was to estimate genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in LM and to evaluate their associations with Warner-Bratzler shear force (WBSF) and beef palatability traits. Longissimus muscle samples from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of carnitine, creatine, creatinine, carnosine, anserine, and other nutrients, and for trained sensory panel and WBSF assessments. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for carnitine, creatine, creatinine, carnosine, and anserine concentrations in LM from Angus cattle were 0.015, 0.434, 0.070, 0.383, and 0.531, respectively. Creatine, carnosine, and anserine were found to be moderately heritable, whereas almost no genetic variation was observed in carnitine and creatinine. Moderate positive genetic (0.25, P < 0.05) and phenotypic correlations (0.25, P < 0.05) were identified between carnosine and anserine. Medium negative genetic correlations were identified between creatine and both carnosine (-0.53, P < 0.05) and anserine (-0.46, P < 0.05). Beef and livery/metallic flavor were not associated with any of the 5 compounds analyzed (P > 0.10), and carnitine concentrations were not associated (P > 0.10) with any of the meat palatability traits analyzed. Carnosine was negatively associated with overall tenderness as assessed by trained sensory panelists. Similar negative associations with overall tenderness were identified for creatinine and anserine. Painty/fishy was the only flavor significantly and negatively associated with creatinine and carnosine. These results provide information regarding the concentration of these compounds, the amount of genetic variation, and evidence for negligible associations with beef palatability traits in LM of beef cattle. SN - 1525-3163 UR - https://www.unboundmedicine.com/medline/citation/22952371/Genetic_parameters_for_carnitine_creatine_creatinine_carnosine_and_anserine_concentration_in_longissimus_muscle_and_their_association_with_palatability_traits_in_Angus_cattle_ L2 - https://academic.oup.com/jas/article-lookup/doi/10.2527/jas.2011-5077 DB - PRIME DP - Unbound Medicine ER -