Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes. (1st May 2021) - Tuell, Jacob R.
Highlights: Arginine(ARG)/lysine(LYS) feeding on oxidative stability of aged beef was evaluated No diet impacts on WBSF, WHC, and fatty acid profiles were found Aging decreased lipid oxidative and color stabilities and reducing ability Steaks from ARG and ARGLYS maintained superior color stability ARG supplementation delayed onset of mitochondrial-mediated apoptosis of beef loins Abstract: The objective of this study was to evaluate the effects of arginine (ARG) and/or lysine (LYS) supplementation on meat quality and oxidative stability of beef loins. Steers (n = 40) were split among four dietary treatments (control, ARG, LYS or ARGLYS). The loins ( longissimus lumborum ) were obtained at 1 day postmortem and aged either 14 or 28 days prior to cutting of steaks for 7 days of display. No impacts of diet treatments on instrumental tenderness, water-holding capacity and fatty acid profiles were found ( P > 0.05). Extended aging significantly decreased lipid oxidative stability, color stability and reducing ability of loins. However, steaks from ARG and ARGLYS maintained superior color stability coupled with lower mitochondrial membrane permeability and higher cytochrome c redox stability compared to control ( P < 0.05). These results indicate that ARG supplementation can improve color stability of beef loins possibly through delayed onset of mitochondrial-mediated apoptotic processes.