Variability of Sialic Acids in Beef Breeds and Nutritional Implications in Red Meat

This study examines the variability of sialic acids, specifically N-acetylneuraminic acid (Neu5Ac) and N-glycolylneuraminic acid (Neu5Gc), in beef from seven cattle breeds (Holstein Friesian, Red Pied, Maremmana, Chianina, Charolais, Limousin, and Piemontese). Neu5Gc, a non-human sialic acid linked...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Michela Contò, Maria Miarelli, Sabrina Di Giovanni, Sebastiana Failla
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Subjects:	sialic acid N-acetylneuraminic acid beef breed red meat polar amino acids
Online Access:	https://www.mdpi.com/1420-3049/30/3/710