Hostname: page-component-cd9895bd7-mkpzs Total loading time: 0 Render date: 2024-12-22T17:09:24.940Z Has data issue: false hasContentIssue false
  • English
  • Français

Authentication of beef production systems using a metabolomic-based approach

Published online by Cambridge University Press:  19 August 2011

M. T. Osorio ,
A. P. Moloney ,
L. Brennan  and
F. J. Monahan
M. T. Osorio
Affiliation:
School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
A. P. Moloney
Affiliation:
Animal and Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany, County Meath, Ireland
L. Brennan
Affiliation:
Conway Institute, University College Dublin, Belfield, Dublin 4, Ireland
F. J. Monahan*
Affiliation:
School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
*
†E-mail: [email protected]
Get access

Abstract

There is a need for new, non-invasive, rapid and reliable analytical methodologies that can easily be implemented and used for authentication of cattle production systems and the meat derived from them. Easily quantifiable markers could strengthen the current tracing methods for beef authentication. This study investigated the use of a nuclear magnetic resonance-based metabolomic approach as a tool to authenticate beef on the basis of the pre-slaughter production system. Urine and muscle samples were collected from animals fed either pasture outdoor, a barley-based concentrate indoor, silage followed by pasture outdoor or silage followed by pasture outdoor with concentrate over 1 year. A metabolomic analysis was performed on urine (n = 68) and muscle (n = 98) samples collected from animals on the different diets. The results showed that separation according to production system was possible indicating the potential use of this approach in beef authentication. Identification of the major discriminating peaks in urine led to the identification of potential markers of production system including creatinine, glucose, hippurate, pyruvate, phenylalanine, phenylacetylglycine and three unassigned resonances.

Keywords

authenticationmetabolomicsmultivariate analysisproduction systemurine
Type
Full Paper
Information
animal , Volume 6 , Issue 1 , January 2012 , pp. 167 - 172
Copyright
Copyright © The Animal Consortium 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alfaia, CPM, Alves, SP, Martins, SIV, Costa, ASH, Fontes, CMGA, Lemos, JPC, Bessa, RJB, Prates, JAM 2009. Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability. Food Chemistry 114, 939–946.CrossRefGoogle Scholar
Al-Jowder, O, Casuscelli, F, Defernez, M, Kemsley, EK, Wilson, RH, Colquhoun, IJ 2001. High resolution NMR studies of meat composition and authenticity. In Magnetic resonance in food science: a view to the future (ed. GA Webb, PS Belton, AM Gil and I Delgadillo), pp 232–238. Royal Society of Chemistry, Cambridge, UK.Google Scholar
Almeida, AM, Schwalbach, LM, de Waal, HO, Greyling, JPC, Cardoso, LA 2008. 3-methylhistidine as an Indicator for protein breakdown: An experimental model in Male Capra hircu. Scandinavian Journal of Laboratory Animal Science 35, 259–263.Google Scholar
Aurousseau, B, Bauchart, D, Calichon, E, Micol, D, Priolo, A 2004. Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. Longissimus thoracis of lambs. Meat Science 66, 531–541.CrossRefGoogle ScholarPubMed
Belton, PS, Colquhoun, IJ, Kemsley, EK, Delgadillo, I, Roma, P, Dennis, MJ, Sharman, M, Holmes, E, Nicholson, JK, Spraul, M 1998. Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties. Food Chemistry 61, 207–213.CrossRefGoogle Scholar
Borsook, H, Dubnoff, JW 1947. The hydrolysis of phosphocreatine and the origin of urinary creatinine. Journal of Biological Chemistry 168, 493–510.Google Scholar
Brescia, MA, Caldarola, V, de Giglio, A, Benedetti, D, Fanizzi, FP, Sacco, A 2002. Characterization of the geographical origin of Italian red wine based on traditional and nuclear magnetic resonance spectrometric determinations. Analytica Chimica Acta 458, 117–186.CrossRefGoogle Scholar
Brennan, L 2008. Personalised nutrition. Metabolomic applications in nutritional research. Proceedings of the Nutrition Society 67, 404–408.Google Scholar
Brown, DL, Barnes, DM, Calvert, CC 1987. Delayed excretion of 3-methylhistidine in goats. Journal of Nutrition 117, 2106–2108.CrossRefGoogle ScholarPubMed
Charlton, AJ, Farrington, HH, Brereton, P 2002. Application of 1H NMR and multivariate statistics for screening complex mixtures: quality control and authenticity of instant coffee. Journal of Agricultural and Food Chemistry 50, 3098–3103.CrossRefGoogle ScholarPubMed
Cozzolino, D, De Mattos, D, Vaz Martins, D 2002a. Visible/near infrared reflectance spectroscopy for predicting composition and tracing system of production of beef muscle. Animal Science 74, 477–484.Google Scholar
Cozzolino, D, Vaz Martins, I, Murray, I 2002b. Visible and near infrared spectroscopy of beef longissimus dorsi muscle as a means of discriminating between pasture and corn silage feeding regimes. Journal of Near Infrared Spectroscopy 10, 187–193.CrossRefGoogle Scholar
De Smet, S, Balcaen, A, Claeys, E, Boeckx, P, Van Cleemput, O 2004. Stable carbon isotope analysis of different tissues of beef animals in relation to their diet. Rapid Communications in Mass Spectrometry 18, 1227–1232.Google Scholar
Elmore, JS, Mottram, DS, Enser, M, Wood, JD 2000. The effects of diet and breed on the volatile compounds of cooked lamb. Meat Science 55, 149–159.Google Scholar
Enser, M, Hallett, KG, Hewett, B, Fursey, GAJ, Wood, JD, Harrington, G 1998. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science 49, 329–341.CrossRefGoogle ScholarPubMed
Gibney, MJ, Walsh, M, Brennan, L, Roche, HM, German, B, van Ommen, B 2005. Metabolomics in human nutrition: opportunities and challenges. The American Journal of Clinical Nutrition 82, 497–503.CrossRefGoogle ScholarPubMed
Heaton, K, Kelly, SD, Hoogewerff, J, Woolfe, M 2008. Verifying the geographical origin of beef: the application of multi-element isotope and trace element analysis. Food Chemistry 107, 506–515.Google Scholar
Jacobson, EA, Newmark, HL, McKeown-Eyssen, G, Bruce, WR 1983. Excretion of 3-methylhistidine in urine as an estimate of meat consumption. Nutrition Reports International 27, 689–697.Google Scholar
Koutsidis, G, Elmore, JS, Oruna-Concha, MJ, Campo, MM, Wood, JD, Mottram, DS 2008. Water-soluble precursors of beef flavour: I. Effect of diet and breed. Meat Science 79, 124–130.CrossRefGoogle ScholarPubMed
Kreula, M, Rauramaa, A, Ettala, T 1978. The effect of feeding on the hippuric acid content of cow's urine. Journal of the Scientific Agricultural Society of Finland 50, 372–377.Google Scholar
Mohan, A, Hunt, MC, Barstow, TJ, Houser, TA, Muthukrishnan, S 2010. Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles. Meat Science 86, 304–310.Google Scholar
Nicholson, JK, Lindon, JC, Holmes, E 1999. Metabonomics: understanding the metabolic responses of living systems to pathophysiological stimuli via multivariate statistical analysis of biological NMR spectroscopic data. Xenobiotica 29, 1181–1189.CrossRefGoogle Scholar
Nuernberg, K, Dannenberger, D, Nuernberg, G, Ender, K, Voigt, J, Scollan, ND, Wood, JD, Nute, GR, Richardson, RI 2005. Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds. Livestock Production Science 94, 137–147.CrossRefGoogle Scholar
Oresic, M 2009. Metabolomics, a novel tool for studies of nutrition, metabolism and lipid dysfunction. Nutrition, Metabolism & Cardiovascular Diseases 11, 816–824.CrossRefGoogle Scholar
Pearce, J, Unsworth, EF 1976. The effects of grass and concentrate diets on the specific activities of some enzymes of hepatic carbohydrate metabolism in sheep. British Journal of Nutrition 35, 407–411.CrossRefGoogle ScholarPubMed
Piasentier, E, Valusso, R, Camin, F, Versini, G 2003. Stable isotope ratio analysis for authentication of lamb meat. Meat Science 64, 239–247.CrossRefGoogle ScholarPubMed
Prache, S, Cornu, A, Berdagué, JL, Priolo, A 2005. Traceability of animal feeding diet in the meat and milk of small ruminants. Small Ruminant Research 59, 157–168.CrossRefGoogle Scholar
Priolo, A, Cornu, A, Prache, S, Krogmann, M, Kondjoyan, N, Micol, D, Berdague, JL 2004. Fat volatile tracers of grass feeding in sheep. Meat Science 66, 475–481.Google Scholar
Purchas, RW, Busboom, JR 2005. The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q10, and creatine in beef muscles and liver. Meat Science 70, 589–596.CrossRefGoogle Scholar
Reid, LM, O′Donnell, CP, Downey, G 2006. Recent technological advances for the determination of food authenticity. Trends in Food Science and Technology 17, 344–353.CrossRefGoogle Scholar
Renou, JP, Bielicki, G, Deponge, C, Gachon, P, Micol, D, Ritz, P 2004. Characterization of animal products according to geographic origin and feeding diet using nuclear magnetic resonance and isotope ratio mass spectrometry. Part II: beef meat. Food Chemistry 86, 251–256.CrossRefGoogle Scholar
Röhrle, FT, Moloney, AP, Black, A, Osorio, MT, Sweeney, T, Schmidt, O, Monahan, FJ 2011. α-tocopherol steroisomers in beef as an indicator of vitamin E supplementation in cattle diets. Food Chemistry 124, 935–940.Google Scholar
Schmidt, O, Quilter, JM, Bahar, B, Moloney, AP, Scrimgeour, CM, Begley, IS, Monahan, FJ 2005. Inferring the origin and dietary history of beef from C, N and S stable isotope ratio analysis. Food Chemistry 91, 545–549.CrossRefGoogle Scholar
Serrano, E, Prache, S, Chauveau-Duriot, B, Agabriel, J, Micol, D 2006. Traceability of grass-feeding in young beef using carotenoid pigments in plasma and adipose tissue. Animal Science 82, 909–918.Google Scholar
Sharma, RP, Olson, LE, Stowe, CM 1972. Excretion of benzoate in bovine urine after the administration of thiopental. Biochemical Pharmacology 21, 181–191.CrossRefGoogle ScholarPubMed
Simonne, AH, Green, NR, Bransby, JI 1996. Consumer acceptability and beta-carotene content of beef as related to cattle finishing diets. Journal of Food Science 61, 1254–1256.CrossRefGoogle Scholar
Wood, JD, Enser, M 1997. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78, S49–S60.Google Scholar
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR, Enser, M 2003. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.CrossRefGoogle Scholar
Young, OA, Berdague, JL, Viallon, C, Rousset-Akrim, S, Theriez, M 1997. Fat-borne volatiles and sheepmeat odour. Meat Science 45, 183–200.CrossRefGoogle ScholarPubMed