Contreras-Lopez German, Garcia-Galicia Ivan A, Carrillo-Lopez Luis Manuel, Corral-Luna Agustin, Buenabad-Carrasco Lorenzo, Titulaer Mieke, Villarreal-Balderrama José A, Alarcon-Rojo Alma D
Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico.
C.E.I.E.G.T., Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, km. 5.5 Carr. Fed, Martínez de la Torre-Tlapacoyan, Tlapacoyan 93600, Mexico.
Animals (Basel). 2024 Jun 23;14(13):1857. doi: 10.3390/ani14131857.
The objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups: Angus, Hereford, and Angus × Hereford crossbreed. Two encapsulation systems were used with carnauba wax, at ratios of 3:1 and 2:1, carnauba wax:core (arginine), respectively. A control treatment was also included with no arginine addition. Encapsulated arginine with a 3:1 ratio increased redness by 19.66 at 28 d aged beef compared to the control and 2:1 ratio with values of 18.55 and 16.77, respectively ( = 0.01). Encapsulated arginine at a 3:1 ratio showed the lowest meat shear force values with 24.32 N at 28 d of ageing ( < 0.001). The Angus breed also had a low value of 24.02 N ( < 0.001). Finally, the highest values of intramuscular fat were observed with the inclusion of arginine in a 3:1 ratio. The fat value reached 2.12% with a 3:1 ratio ( = 0.002), while in the Angus breed it was 1.59%. The addition of carnauba wax-encapsulated arginine can improve meat quality. It enhances red color, tenderness, and marbling in bovine meat.
这项探索性研究的目的是评估微囊化精氨酸是否会影响牛肉的理化品质。该研究包括三个遗传群体：安格斯牛、赫里福德牛和安格斯×赫里福德杂交牛。使用了两种与巴西棕榈蜡的包封系统，巴西棕榈蜡与核心物质（精氨酸）的比例分别为3:1和2:1。还设置了一个不添加精氨酸的对照处理。与对照相比，比例为3:1的微囊化精氨酸使28天龄牛肉的红色度增加了19.66，比例为2:1的微囊化精氨酸使红色度分别为18.
