Species and muscle differences in L-carnitine levels in skeletal muscles based on a new simple assay

Shimada, Kaoru; Sakuma, Y.; Wakamatsu, Jun‐ichi; Fukushima, Michihiro; Sekikawa, Mitsuo; Kuchida, Keigo; Mikami, Masayuki

doi:10.1016/j.meatsci.2004.04.003

Cited by 54 publications

(42 citation statements)

References 25 publications

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“…Reported levels of carnitine in raw pork meat ranged from 6.5 to 21.1 mg/100 g (Knuettel-Gustavsen & Harmeyer, 2007;Demarquoy et al, 2004;Shimada et al, 2004) which is in the order of the values found in this study, 10 mg/100 g pork meat. The processing (cooking, grilling, baking, frying or heating in the microwave) influences, in some way the carnitine content (Knuettel-Gustavsen & Harmeyer, 2011).…”

Section: Content Of Nutritional Compoundssupporting

confidence: 56%

Nutritional pork meat compounds as affected by ham dry-curing

2013

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Section: Content Of Nutritional Compoundssupporting

confidence: 56%

Nutritional pork meat compounds as affected by ham dry-curing

2013

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“…They are contained in large amounts in vertebrate muscles and prevent a decrease in pH by lactic acid accumulation during exercise 31 . Carnitine is a characteristic compound in beef; its content is higher in beef than in the meat of chicken and pig 32 .…”

Section: Resultsmentioning

confidence: 99%

NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle

Kodani

Miyakawa

Komatsu³

et al. 2017

Sci Rep

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Analytical methodologies to comprehensively evaluate beef quality are increasingly needed to accelerate improvement in both breeding and post-mortem processing. Consumer palatability towards beef is generally attributed to tenderness, flavor, and/or juiciness. These primary qualities are modified by post-mortem aging and the crude content and fatty acid composition of intramuscular fat. In this study, we report a nuclear magnetic resonance (NMR)-based metabolic profiles of Japanese Black cattle to evaluate the compositional attributes of intramuscular fat and the long-term post-mortem aging. The unsaturation degree of triacylglycerol was estimated by the 1H NMR spectra and was correlated with the content ratio of unsaturated fatty acids (R 2 = 0.944) and the melting point of intramuscular fat (R 2 = 0.871). NMR-detected profiles of water-soluble metabolites revealed overall metabolic change (R 2 = 0.951) and several metabolites (R 2 > 0.818) linearly correlated with long-term aging duration, which can be used to evaluate the aging rate and aging duration of beef. This approach also provided the pH profile during aging, which is related to the water-holding capacity of beef. Thus, NMR-based metabolomics has the potential to evaluate multiple parameters related to the beef qualities of Japanese Black cattle.

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“…To date, several reports have described the character of slow-twitch fibers. Shimada et al (2004) reported that l-carnitine content was greater in slow-twitch tissues than in fast-twitch tissues in chicken muscle. Reportedly, contents of glutamine, aspartic acid, and taurine are greater in porcine slowtwitch muscle (Cornet and Bousset, 1999).…”

Section: Analysis Of Sarcoplasmic Proteinmentioning

confidence: 96%

Differential expression of the skeletal muscle proteome in grazed cattle1

Shibata

Matsumoto

et al. 2009

Journal of Animal Science

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The objective of this study was to investigate the differences in the muscle proteome of grass-fed and grain-fed cattle. Eight Japanese Black Cattle 10 mo of age were separated randomly into 2 groups: 1) grazing (grass-fed) and 2) concentrate (grain-fed) groups. All cattle were first housed individually in a stall barn and fed a combination of concentrate ad libitum and Italian ryegrass hay until 21 mo of age. After this control period, the 4 grass-fed cattle were placed on outdoor pasture, whereas the other 4 grain-fed cattle continued on the concentrate diet. The cattle were slaughtered at 27 mo of age, and tissues from the semitendinosus muscle were obtained for use in proteome analysis. Differential expression of muscle proteins in the 2 groups was carried out using 2-dimensional gel electrophoresis (2DE) and Western blot analyses, with subsequent mass spectrometry. Approximately 200 individual protein spots were detected and compared in each group using 2DE, of which 20 and 9 spots, respectively, showed differences in the spot intensity for the sarcoplasmic fraction and myofibrillar fraction. In the grazing group, the relative intensity of spots was significantly greater for adenylate kinase 1 and myoglobin in the sarcoplasmic fraction, and for slow-twitch myosin light chain 2 in the myofibrillar fraction (P < 0.05), than the concentrate group. The relative spot intensity of several glycolytic enzymes was significantly greater in the grazing group, such as beta-enolase 3, fructose-1,6-bisphosphate aldolase A, triosephosphate isomerase, and heat shock 27 kDa protein (P < 0.05). Moreover, significantly greater slow twitch of troponin T, troponin I, and myosin heavy chain of semitendinosus muscle was detected in the grazing group than in the concentrate group using Western blot analysis (P < 0.05). Several previous reports have described that the slow-twitch muscle contents affect elements of nutrition, flavor, and food texture of meat. This study revealed muscle fiber type conversion to slow-twitch tissues from fast-twitch tissues occurring with change in the energy metabolic enzyme when cattle were grazed in the latter fattening period. Although analyses of the influence on elements of nutrition, flavor, and food texture were not done for this study, these results show that slow-twitch converted muscle resulting from the grazing of cattle might modify several meat characteristics.

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Species and muscle differences in L-carnitine levels in skeletal muscles based on a new simple assay

Cited by 54 publications

References 25 publications

Nutritional pork meat compounds as affected by ham dry-curing

Nutritional pork meat compounds as affected by ham dry-curing

NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle

Differential expression of the skeletal muscle proteome in grazed cattle1

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