Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb

L. Pannier; D.W. Pethick; M.D. Boyce; A.J. Ball; R.H. Jacob; G.E. Gardner

doi:10.1016/j.meatsci.2013.08.013

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Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb

Journal article

Open access

Peer reviewed

Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb

L. Pannier, D.W. Pethick, M.D. Boyce, A.J. Ball, R.H. Jacob and G.E. Gardner

Meat Science, Vol.96(2), pp.1111-1119

2014

DOI: https://doi.org/10.1016/j.meatsci.2013.08.013

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Abstract

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.

Details

Title: Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb
Authors/Creators: L. Pannier (Author/Creator) - Cooperative Research Centre
D.W. Pethick (Author/Creator) - Murdoch University
M.D. Boyce (Author/Creator) - Murdoch University
A.J. Ball (Author/Creator) - Meat & Livestock Australia
R.H. Jacob (Author/Creator) - Cooperative Research Centre
G.E. Gardner (Author/Creator) - Murdoch University
Publication Details: Meat Science, Vol.96(2), pp.1111-1119
Publisher: Elsevier BV
Identifiers: 991005542023207891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences