PS9-6. Exploratory Lipidomics Reveals Factors Affecting Tenderness and Intramuscular Fat Variation in Nellore Beef.

Clicks: 13
ID: 330408
2026
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #375 of 847 articles by views in italian journal of animal science

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 847 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
Abstract Small molecules such as lipids provide insights into biological and metabolic processes in organisms. Considering the central role of lipids in muscle structure, energy metabolism, and biochemical signaling, lipidomics has emerged as a promising approach to investigate the molecular basis of meat quality traits. This study investigated lipid species associated with variations in beef tenderness and intramuscular fat (IMF). Samples of Longissimus thoracis muscle were collected from 280 Nellore bulls to determine Warner-Bratzler shear force (WBSF) and IMF. Based on these traits, samples were classified into four groups: −WBSF−IMF (6.21 ± 0.14 kg and 0.76 ± 0.03%), +WBSF+IMF (8.26 ± 0.17 kg and 2.35 ± 0.15%), −WBSF+IMF (5.68 ± 0.18 kg and 2.54 ± 0.15%), and +WBSF−IMF (8.41 ± 0.10 kg and 0.85 ± 0.08%). Six samples/group were selected for exploratory lipidomics by multiple reaction monitoring using Agilent 6410 triple quadrupole mass spectrometer. The relative intensities of the ions were loaded into Metaboanalyst 6.0 (https://www.metaboanalyst.ca/) for univariate and multivariate statistical analyses. Lipid profiles were compared across three contrasts: +WBSF−IMF vs. −WBSF−IMF, +WBSF+IMF vs. −WBSF+IMF, and +WBSF+IMF vs. +WBSF−IMF. In low IMF, the +WBSF group showed lower abundance of acylcarnitines (CAR; 14:0) and greater abundance of phosphatidylcholine species compared to the −WBSF group. In high IMF, −WBSF group exhibited greater abundance of cholesteryl esters (19:0), CAR (22:5), and L-carnitine. In samples with similar tenderness (+WBSF), a high IMF was associated with greater abundance of CAR and diacylglycerols and reduced free fatty acids (15:0, 16:0) and sphingomyelins. In conclusion, tenderness and IMF content of Nellore beef appear to be related to lipid class distribution and remodeling, which influence postmortem metabolism and proteolysis. Funding from the São Paulo Research Foundation (FAPESP): 2022/10240-8, 2023/16301-1, and 2023/16127-1.
Reference Key
openalex_W7214749689 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Juliana Akamine Torrecilhas, Gabriela B C Lima, Welder Angelo Baldassini, Clara Esterfane Ribeiro DA Costa, Alexandre S Losi Filho, Matheus S A Santos, Leonardo Raitz Petri, Rogério Abdallah Curi, Otávio R Machado Neto, Christina Ramires Ferreira, Luis A L Chardulo
Are you one of these authors? Claim your profile
Journal italian journal of animal science
Year 2026
DOI
10.1093/jas/skag272.514
URL
https://doi.org/10.1093/jas/skag272.514
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.