Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb
Pannier, L., Pethick, D.W., Boyce, M.D., Ball, A.J., Jacob, R.H. and Gardner, G.E. (2014) Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb. Meat Science, 96 (2). pp. 1111-1119.
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There is a concern regarding the possible decline of nutritional value of meat with an increasing selection for lean meat yield. The selection for reduced fatness reduces muscle aerobicity and possible subsequent mineral concentrations. Average concentrations of iron and zinc of 5625 lamb longissimus muscles were 2.03 and 2.43 mg/100 g, qualifying as a good source claim for the majority of the population. Reduced post-weaning fat depth was associated with decreased concentrations of iron but not zinc, whereas post-weaning eye muscle depth and weaning weight were not associated with either mineral. These results confirm that the impact of lean meat yield selection on these minerals is minimal, but should be monitored to avoid lower levels. Both minerals had a positive relationship with age at slaughter, highlighting age as a key determinant of the concentration of these nutrients. The magnitude of the positive associations of isocitrate dehydrogenase and myoglobin with iron was larger than for zinc, but they strongly indicated the association of these aerobic makers with both minerals.
|Publication Type:||Journal Article|
|Murdoch Affiliation:||School of Veterinary and Life Sciences|
|Copyright:||© 2013 The Authors.|
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