Health value and nutritional contribution of bovine meat to avoid risk of mineral deficiency from different cuts and system production in Uruguay

Abstract

Bovine meat is a valuable food rich in trace minerals and their inclusion in the human diet contributes to the iron and zinc status, reducing the risk of iron and zinc deficiency. Richness of trace minerals of meat depends on production system and muscle. To valorize Uruguayan bovine meat as healthier food, we studied the content of Fe, Zn, Cu, Mn, Hem and Non Hem iron in two cuts, from Aberdeen Angus steers.  15 steers (553 kg BW) was reared on improved oak pasture-based  system  and barley forage (P), and 15 steers (565 kg BW) was reared following 481/2012EU quota (FL) fed last 100 days with barley, corn, wheat, sorghum, wheat silage, and vitamin/mineral. After sacrifice, cuts ”Bife Ancho, BA” ( Longissimus dorsi) and “Nalga de Adentro sin tapa, NA” ( Adductor/ Semimembranosus), from each system, P (PBA and PNA) or FL (FLBA,FLNA) were extracted and vacuum stored at -20ºC. Fe, Zn, Cu and Mn were determined by AAE-Fl, Hem Iron by acidified-acetone Hornsey method and Non Hem Iron by Ferrozine method. ANOVA GLM was run and post hoc Tukey-Kramer Test (p<0.05). For Zn, Fe, Cu and Mn values were: PBA: 42.5±1.2, 19.4±0.7, 1.2±0.1, 0.19±0.01 mg/kg; FLBA 37.5±0.9, 17.8±0.3, 1.0±0.1, 0.19±0.01 mg/kg; PNA: 46.0±3.4, 23.9±0.8, 1.8±0.1, 0.37±0.02 mg/kg; FLNA: 39.1±2,9, 23.2±0.6, 1.2±0.1,0.29±0.01 mg/kg, respectively. Zn was higher (p<0.01)  in P system than FL: Fe was higher (p<0.05) in PBA than FLBA and in NA than BA. Hem iron was higher (p<0.05) in PBA than FLBA. No difference  for Non Hem Iron, Cu, Mn. Bovine meat from Uruguayan production systems are highly valuable source of  Zn and Fe and highly bioavailable iron and contribute largely with needs of children to avoid the iron and zinc deficiency. Difference between cuts or system are useful tool to run intelligent food-based dietary strategies.