Meat Science最新文献

{"title":"Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat","authors":"Longquan Xiao ,&nbsp;Molazi Lapu ,&nbsp;Lin Cui ,&nbsp;Jing Li ,&nbsp;Xinhui Wang ,&nbsp;Xiang Li ,&nbsp;Mingxue Liu ,&nbsp;Dayu Liu","doi":"10.1016/j.meatsci.2024.109704","DOIUrl":"10.1016/j.meatsci.2024.109704","url":null,"abstract":"<div><div>In this study, our previously prepared chitosan/pullulan film (CS/PU) and chitosan/pullulan/carvacrol film (CS/PU/CAR) were applied to goat meat preservation, the dynamic changes in quality and microbial communities of goat meat during chilled storage (4 °C) were investigated, and the fresh-keeping effects of the two biodegradable antibacterial films on goat meat were comprehensively evaluated. The results showed that when the goat meat was wrapped with CS/PU or CS/PU/CAR films during chilled storage, the total plate count and total volatile basic nitrogen (TVB-N) could be inhibited significantly, but the CS/PU/CAR film has a better fresh-keeping effect. Furthermore, during the chilled storage of goat meat, CS/PU/CAR film also could inhibit the production of alcohol compounds and the growth of <em>Pseudomonas</em> spp., thereby slowing down the meat's deterioration and extending the goat meat's shelf life to about 13 days. This study can provide a reference for the application of active packaging film of fresh goat meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109704"},"PeriodicalIF":7.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef – A preliminary study","authors":"Matthew D. Wilson ,&nbsp;Ian G. Hunt ,&nbsp;Samantha M. Sawyer ,&nbsp;Chawalit Kocharunchitt ,&nbsp;Zeer Li ,&nbsp;Roger A. Stanley","doi":"10.1016/j.meatsci.2024.109705","DOIUrl":"10.1016/j.meatsci.2024.109705","url":null,"abstract":"<div><div>Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC–MS. It was found that storage time and storage temperature variables explained variation in odour, sourness and umami (adjusted R-squared values of 61 %, 58 % and 63 % respectively), with a relationship identified between sourness and umami tastes and the abundance of volatile compounds (2-butanone, methyl butyrate, methyl valerate and ethyl acetate), and trained panel scores of the odour of beef. The results highlighted that instrumental taste measurements could be used as a potential predictor of sensory shelf-life in vacuum packed beef.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109705"},"PeriodicalIF":7.1,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142589685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies","authors":"Evan R. McCarney ,&nbsp;Peter McGilchrist ,&nbsp;Sarah M. Stewart ,&nbsp;Robin Dykstra","doi":"10.1016/j.meatsci.2024.109706","DOIUrl":"10.1016/j.meatsci.2024.109706","url":null,"abstract":"<div><div>Nuclear magnetic resonance (NMR) is an excellent technique for non-destructive analysis of meat because it has high accuracy, a linear response, and insignificant drift over time, which removes the need for recalibration. Furthermore, single-side NMR devices have open geometries that enable measurements of subsections of larger samples without taking sub-samples. Here we demonstrated long-term reproducibility in a benchtop device and the utility of a single-sided NMR device. We validated long-term reproducibility of NMR measurements of lamb intramuscular fat (IMF%) in a commercial processor boning room years after the original model was created. It was hypothesised that the NMR IMF% model would retain precision and accuracy on independent validation. The root mean squared (RMS) error of prediction of lamb IMF was 0.79 %. The <em>R</em>² between reference measurements, predicted IMF% was 0.74, the slope of the chemical IMF% vs NMR predictions was 0.989, and the bias was 0.53 % IMF%. In the second example, we showed that IMF% measurements of high value beef striploins could be measured off a commercial processing belt and returned without damaging the product. It was hypothesised that a commercial prototype single-sided NMR system would predict IMF% in beef <em>M. longissimus thoracis et lumborum</em>. Here the RMS error of the correlation was 1.58 % IMF% and R² was 0.97. The long-term stability, high accuracy, and nondestructive nature make unilateral NMR devices ideal for applications in the red meat industry where IMF% contributes to product value.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109706"},"PeriodicalIF":7.1,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition","authors":"Sumeng Wei ,&nbsp;Xin Li ,&nbsp;Jingming Zhang ,&nbsp;Baohua Kong ,&nbsp;Fangda Sun ,&nbsp;Chuanai Cao ,&nbsp;Qian Liu ,&nbsp;Xinning Huang","doi":"10.1016/j.meatsci.2024.109703","DOIUrl":"10.1016/j.meatsci.2024.109703","url":null,"abstract":"<div><div>The present work mainly investigated the changes of gel characteristics, rheological properties and ultrastructure of myofibrillar protein (MP) gels with varying amounts (2, 4, 6, and 8 %, <em>w</em>/w) of cross-linked tapioca starch (CTS) or acetylated tapioca starch (ATS). The findings showed that CTS or ATS notably improved the gelling characteristics (such as gel strength and water retention) of mixed MP gels in a dose-dependent manner (<em>P</em> &lt; 0.05), which was clearly verified by the results of rheological behavior tests under different modes. Moreover, compared to ATS, CTS rendered higher gel strength and promoted the formation of a more uniform and smoother mixed MP gel matrix, which was mainly attributed to the higher peak viscosity of CTS. Furthermore, the images of iodine staining indicated that in mixed MP gels, the continuous phase supported by MP was gradually transited to being starch supported as the amounts of CTS or ATS increased between 2 % and 8 %. Additionally, hydrophobic interactions and disulfide bonds were the principal chemical forces of mixed MP gels, which could promote the occurrence phase transition. Briefly, our present work provided some vital understanding of the molecular interactions between MP and modified tapioca starches, which could efficiently modulate the quality profiles of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109703"},"PeriodicalIF":7.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142566759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro proteolysis mirrors intact muscle maturation in beef carcasses","authors":"J.S. Bodmer ,&nbsp;M. Beline ,&nbsp;C.N. Yen ,&nbsp;J.C. Wicks ,&nbsp;S.T. Amorim ,&nbsp;E.C. Roth ,&nbsp;F.H. Biase ,&nbsp;M. Koohmaraie ,&nbsp;S. Matarneh ,&nbsp;T.H. Shi ,&nbsp;S.L. Silva ,&nbsp;D.E. Gerrard","doi":"10.1016/j.meatsci.2024.109695","DOIUrl":"10.1016/j.meatsci.2024.109695","url":null,"abstract":"<div><div>An <em>in vitro</em> assay was developed to study protease activity during the maturation of beef postmortem. Myofibrils were purified from the <em>semitendinosus</em> and used as a sentinel for assessing the activity of endogenous proteases in <em>longissimus thoracis</em> et <em>lumborum</em> (LTL) and the <em>extensor carpi radialis</em> (ER) over time postmortem in beef carcasses. Samples were collected from each muscle at 0, 1, 2, 7, and 14 d of aging and snap frozen. Samples were powdered and added to an <em>in vitro</em> proteolysis assay containing buffer and purified myofibrils. Aliquots were collected at 0, 2, 120, 480, and 1440 min of incubation, and intact desmin and troponin-T were quantified. Digestions at 0 and 1 d using either muscle had little desmin degradation during the entire digestion period. In contrast, LTL muscle collected at 2, 7, and 14 d had the greatest proteolytic capacity as indicated by disappearance of intact desmin by 480 and 1440 min incubation. Though degradation ensued using powdered ER muscle, disappearance of intact proteins was limited. Degradation <em>in vitro</em> paralleled that observed in intact muscle. Addition of ethylene glycol tetra-acetic acid (EGTA), a cysteine protease inhibitor, and calpastatin inhibited proteolysis and suggest proteolytic activity observed in muscles and detected in our proteolysis assays is due to an active calpain protease. Collectively, our data show an active protease is minimal in bovine muscle until 48 h postmortem in the LTL muscle and suggest an <em>in vitro</em> assay containing purified myofibrils is a potential tool for studying temporal changes in proteolysis during the maturation and tenderization of beef across muscles.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109695"},"PeriodicalIF":7.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142692387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chinese consumer perception and purchasing behavior of beef – Mainly in North and East China","authors":"Yanxiaoxue Liu ,&nbsp;Xiaoyin Yang ,&nbsp;Yunge Liu ,&nbsp;Pengcheng Dong ,&nbsp;Rongrong Liang ,&nbsp;David L. Hopkins ,&nbsp;Benjamin W.B. Holman ,&nbsp;Xin Luo ,&nbsp;Lixian Zhu ,&nbsp;Zhengang Yang ,&nbsp;Yimin Zhang","doi":"10.1016/j.meatsci.2024.109696","DOIUrl":"10.1016/j.meatsci.2024.109696","url":null,"abstract":"<div><div>Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.7 % of Chinese residents like to eat beef, and they perceive beef as healthy and of high nutritional value. Chilled beef, exclusive of hot-boned or frozen products, was preferred by the majority (58.2 %) of respondents. Shank was the most popular beef cut for Chinese consumers, reflecting that stewing was found to be the preferred method for cooking beef. There were demographic differences in consumption frequency, purchase location, and the most important sensory qualities of beef for Chinese consumers. Male consumers placed more importance on the marbling of beef compared to female consumers (<em>P</em> &lt; 0.05). Meat color, marbling, and price were ranked as the top three factors considered when respondents were purchasing beef. Eating and cooking habits had the strongest effect on consumer willingness to purchase beef. These findings will help to support consumer orientated beef production and processing in North and East China.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109696"},"PeriodicalIF":7.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortem","authors":"Xijin Zhu ,&nbsp;Chao Yang ,&nbsp;Qunli Yu ,&nbsp;Ling Han","doi":"10.1016/j.meatsci.2024.109692","DOIUrl":"10.1016/j.meatsci.2024.109692","url":null,"abstract":"<div><div>Ferroptosis has emerged as a novel, crucial regulator of meat quality in the postmortem hypoxia environment, with its role in mediating protein oxidation and cell death. However, the interaction between ferroptosis and the hypoxia response, especially the involvement of hypoxia-inducible factor-1α (HIF-1α), remains poorly studied. This study aimed to characterize whether HIF-1α influences ferroptosis, and, if so, explore the underlying mechanisms involved. The results showed that ferroptosis mediated by HIF-1α negatively impacts meat color and water holding capacity (WHC) but improving tenderness. Inhibition of HIF-1α by 3-(5′-hydroxymethyl-2′-furyl)-1-benzyl indazole (YC-1) reduced ferroptosis, as evidenced by lower lipid ROS levels, malondialdehyde (MDA), along with higher glutathione (GSH) levels compared to the control (<em>P</em> &lt; 0.05). Additionally, inhibition of HIF-1α shifted iron homeostasis towards decreased uptake via downregulation of transferrin receptor 1 (TfR1) and induced export/storage via upregulation of ferroportin (FPN) and ferritin heavy chain (FTH) (<em>P</em> &lt; 0.05). The relative expression of the ferritinophagy mediator nuclear receptor coactivator 4 (NCOA4), LC3-II/LC3-I ratio, and ATG were inhibited by YC-1 (<em>P</em> &lt; 0.05), these findings suggest a general decrease in ferritinophagy associated with HIF-1α inhibition. YC-1-treated samples exhibited significantly diminished lactate accumulation and lactate dehydrogenase (LDH) activity compared to the control (<em>P</em> &lt; 0.05). Unexpectedly, the inhibition of ferroptosis caused by YC-1 was further amplified by lactate enhancement, suggesting that lactate can exert its suppressive effects on ferroptosis independently of HIF-1α. Collectively, these findings demonstrate that HIF-1α drives ferroptosis by regulating iron metabolism, while lactate inhibits ferroptosis in a HIF-1α-independent manner. Overall, the HIF-1α mediated ferroptosis of postmortem yak muscle had a negative impact on WHC and color, while as a contributing factor of tenderness.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109692"},"PeriodicalIF":7.1,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis","authors":"Danuta Jaworska ,&nbsp;Julia Pawłowska ,&nbsp;Eliza Kostyra ,&nbsp;Anna Piotrowska ,&nbsp;Magdalena Płecha ,&nbsp;Grzegorz Ostrowski ,&nbsp;Edyta Symoniuk ,&nbsp;David L. Hopkins ,&nbsp;Krzysztof Sawicki ,&nbsp;Wiesław Przybylski","doi":"10.1016/j.meatsci.2024.109691","DOIUrl":"10.1016/j.meatsci.2024.109691","url":null,"abstract":"<div><div>Dry-aged beef is a premium product known for its unique taste and aroma. These characteristics are thought to partially depend on the composition of the microorganisms present on the meat surface during ageing. Recently several attempts to standardise this process were made. This study aimed to assess the effect of a fungal biostarter application on the profile of volatile compounds, fatty acid composition and sensory quality of dry-aged beef. The <em>Longissimus muscle</em> used in the experiment originated from 20 crossbred (10 heifers and 10 steers) animals from the crossing of Holstein-Friesian cows with beef breed bulls. A fungal biostarter composed of <em>Mucor flavus</em> strain KKP2092p was used for meat inoculation. Half of the material was aged without the use of a biostarter (Control samples). The dry-ageing of the meat was performed at a temperature of 1.5 °C with approximately 80–90 % relative humidity for 28 days. The use of <em>Mucor flavus</em> KKP2092p improved meat quality attributes (aroma liking, flavour and overall liking) as a result of the formation of specific volatile compounds. The profile of volatile compounds in the meat aged with <em>Mucor flavus</em> and control variants was differentiated. This study also indicated that <em>Mucor flavus</em> biostarter had an impact on the specific fatty acid composition. An insignificant effect of <em>Mucor flavus</em> on lipid oxidation expressed as mg/kg of malonaldehyde was also observed.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109691"},"PeriodicalIF":7.1,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142542656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness","authors":"J. Marimuthu ,&nbsp;K.M.W. Loudon ,&nbsp;L.J. Smith ,&nbsp;G.E. Gardner","doi":"10.1016/j.meatsci.2024.109694","DOIUrl":"10.1016/j.meatsci.2024.109694","url":null,"abstract":"<div><div>Ultrasound and ultrawide band microwave system (MiS) were directly compared in their ability to scan live cattle to predict carcase traits. Commercial beef cattle (<em>n</em> = 315) were scanned on farm 0–14 days prior to slaughter. Traits measured were subcutaneous fatness at the P8 site (over the gluteus muscle on the rump, at the intersection of a line through the pin bone parallel to the chine and perpendicular through the 3rd sacral crest) and subcutaneous fatness at the rib fat site (between 12th &amp; 13th rib, ¾ of the length ventrally over the longissimus muscle). The precision of prediction of carcase traits was slightly better using MiS. MiS prediction of P8 fat depth had an average RMSEP of 2.48 mm and R2 of 0.65. The MiS could predict carcase rib fat with an average RMSEP of 2.28 mm and R2 of 0.56. The accuracy of prediction was very similar between the two technologies. When predicting P8, the average bias was smallest using MiS at 0.157 mm, but the average slope was smallest using ultrasound at 0.03 mm. When predicting rib fat, MiS had the smallest average bias at 0.204 mm, and smallest average slope deviation at 0.06 mm. The MiS predicted P8 and rib fat carcase traits with similar precision and accuracy as ultrasound.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109694"},"PeriodicalIF":7.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle","authors":"Jishan An ,&nbsp;Xiangchao Zhao ,&nbsp;Yang Song ,&nbsp;Huitian He ,&nbsp;Zuo Wang ,&nbsp;Xinyi Lan ,&nbsp;Yu Ge ,&nbsp;Lei Liu ,&nbsp;Anwei Cheng ,&nbsp;Weijun Shen ,&nbsp;Fachun Wan","doi":"10.1016/j.meatsci.2024.109693","DOIUrl":"10.1016/j.meatsci.2024.109693","url":null,"abstract":"<div><div>This study aimed to investigate the effect of dietary <em>L</em>-Leu supplementation on amino acid composition, serum metabolism, and meat quality characteristics in beef cattle. Twenty-four <em>Angus</em> cows of similar initial weight (575.5 ± 22.1 kg) were randomly assigned to two treatment groups with six replicate pens (two cattle per pen). The groups were fed a basal diet (CON) or a basal diet supplemented with 6.0 g/100 kg BW per day of <em>L</em>-Leu for 120 days pre-slaughter. Feeding <em>L</em>-Leu significantly increased average daily gain and decreased feed-to-weight-gain ratio (<em>P</em> &lt; 0.05). <em>L</em>-Leu improved plasma free leucine bioavailability (<em>P</em> &lt; 0.05), increased the concentrations of tyrosine and glutamine (<em>P</em> &lt; 0.05), and decreased the concentrations of threonine and valine (<em>P</em> &lt; 0.05). It also increased the content of total protein in plasma (<em>P</em> &lt; 0.05). Supplementation with <em>L</em>-Leu tended to increase the marbling score (<em>P</em> = 0.06) and decrease subcutaneous fat thickness (<em>P</em> = 0.06), as well as the content of C10:0 (<em>P</em> &lt; 0.05), C14:0 (<em>P</em> = 0.05), C20:0 (<em>P</em> &lt; 0.05), and C18:2n-6 t (<em>P</em> = 0.07) in the <em>longissimus thoracis</em> muscle. However, <em>L</em>-Leu significantly increased the crude protein content in the <em>longissimus thoracis</em> muscle (<em>P</em> &lt; 0.05). Correlation analysis revealed that <em>L</em>-Leu downregulated the relative abundance of metabolites associated with subcutaneous fat thickness and beef fatty acid synthesis (<em>P</em> &lt; 0.01), and upregulated the relative abundance of metabolites associated with crude protein and ether extract in the <em>longissimus thoracis</em> muscle (<em>P</em> &lt; 0.01). In conclusion, dietary <em>L</em>-Leu supplementation increases leucine bioavailability and improves meat quality in fattening beef cattle by altering host serum metabolism.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109693"},"PeriodicalIF":7.1,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}