Innovative Approach to Animal Productivity

MYOGENA - Boosting Beef Quality with Power of Amino Acid Optimization

MYOGENA – Boosting Beef Quality with Power of Amino Acid Optimization

In countries like the United States, where beef is a staple in the culinary culture, the beef quality is crucial. When included as part of a healthy and varied diet, beef can provide a rich source of high biological value protein and bioavailable essential nutrients. Their principal constituents are proteins (containing amino acids essential to human health) and fats including saturated fatty acid, unsaturated fatty acid, cholesterol, triacylglycerol, and phospholipids with a substantial contribution of vitamins mainly those of the B complex and minerals primarily iron and zinc.

 

Understanding the Importance of Beef Quality

Nowadays consumers are very much aware of nutrition and health resulting in increased demand for healthier meat products that are low in fat, and cholesterol. This is mainly due to the relationship between the consumption of saturated fats (SFA) and high serum cholesterol with related increase in probability of acquiring diseases such as obesity, high blood pressure, cancer, and heart disease.

Beef quality is predominantly assessed by factors such as colour, tenderness, and flavour, with marbling being the most critical attribute. Balancing lean growth and marbling is essential for price optimization in beef markets. If the producer wants to compete in beef cattle industry for long term, the efficient production of palatable lean beef must be a primary objective. Beef meat is considered lean when 100 grams of beef contain less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol.  Marbling is defined as the appearance of visible white flecks or streaks of Intramuscular fat that have a positive relation with sensory traits of meat, which include its  juiciness, colour, tenderness and taste.

 

USDA Standards

MYOGENA - Boosting Beef Quality with Power of Amino Acid Optimization

 

Different grades of beef mainly indicate the amount, regularity, and quality of marbling or fat interlaced within the muscles. The United States Department of Agriculture (USDA) grading system features eight different grades for beef. Across almost every cut of beef carcass, Prime has the highest marbling content  while choice is an easily accessible option.

Industry faces Various challenges to design and develop new technologies that will allow production of lean beef with appropriate marbling. This will require higher lean tissue deposition and extensive redirection of feed energy from fat to protein deposition through all phases of growth.  Growth regulators function by reducing fat deposition. Due to significant relationship between fat deposition and marbling exists, a reduction in marbling and resulting quality grade can be expected when fat is reduced. However, its impact on acceptability, shear force, palatability, and tenderness is less than expected.

 

FACTORS AFFECTING BEEF COMPOSITION –

FACTORS AFFECTING BEEF COMPOSITION

 

 

Among other factors, body composition can be influenced by managing nutrition of animal. The control of feed intake is a particularly exciting and rapidly growing field.  Changes in the diet of ruminants can lead to major differences in composition of edible tissues.  Various phytochemical feed additives, are used to improve marbling and promote lean meat production.

MYOGENA – The Phytogenic Feed Supplement for Lean Beef production

MYOGENA is a phytogenic supplement for lean beef production that helps to maintain healthy body condition score, lean muscle gain, and appealing carcass qualities. It acts as protein optimizer and improves protein turnover along with the upregulation of fat metabolism.

 

How Does Myogena Work?

How Does Myogena Work

 

MYOGENA stimulates insulin-like growth factor-1 (IGF-1), which enhances skeletal muscle accretion in beef cattle, leading to improved growth rates and increased carcass weight. On the adipose and muscle cell receptors, MYOGENA triggers lipid and protein mobilization and metabolism, that channelizes intra muscular fat deposition and supports lean muscle development. It helps in lean beef production, improves FCR and dressing percentage in beef cattle.

As the beef industry evolves, MYOGENA is essential for staying competitive and delivering exceptional quality to consumers.

 

MYOGENA – where quality, health, and profitability meet!

 

*References on request*

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