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Phenotypic variation of mineral contents in beef
Author(s) -
Duan Qing,
Reecy James M.,
Tait Richard JR,
Schoonmaker Jon P.,
Beitz Donald C.,
Eenennam Allison,
Mateescu Raluca,
Garmyn Andrea
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.lb412
Subject(s) - potassium , zoology , chemistry , sodium , magnesium , mineral , phosphorus , beef cattle , purebred , food science , biology , breed , organic chemistry
Humans have a daily minimal requirement for minerals, of which beef can be a major supply. However, it is unknown to what extent the contents of minerals vary in beef. Thus an objective of this study was to determine the extent of phenotypic variation of mineral contents in beef. Beef longissimus dorsi muscle samples were collected from 1086 head of purebred Angus cattle, trimmed off external connective and adipose tissue, and freeze ground before mineral assays. After microwave digestion, concentrations of iron, zinc, magnesium, phosphorus, potassium and sodium were measured by ICP‐OES. The mean values ± SE for the six minerals (based on wet weight) are 13.97 μg/g ± 0.09, 39.98 μg/g ± 0.35, 219.94 μg/g ± 0.94, 1772.14 μg/g ± 9.68, 3083.61 μg/g ± 21.35, and 434.77 μg/g ± 2.44, respectively. Nearly two‐fold concentration differences were observed between the upper 90% and the lower 10% in most minerals. Significant correlations between mineral contents were also found. The large mineral content variations in beef indicate that it may be possible to improve the nutrient contents of beef thereby making it even better source of nutrients. Research support: PFIZER INC. Animal Health Division and Affiliates