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

• 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

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 to inflammation and disease risk, showed significant breed differences (<i>p</i> < 0.001), with the highest concentration in Holstein Friesian (61.02 µg/g) and the lowest in Piemontese (20.87 µg/g). Neu5Ac, known for its neuroprotective properties, was most abundant in Piemontese (112.99 µg/g, <i>p</i> = 0.032) and lowest in Limousin (81.25 µg/g). The Neu5Ac/Neu5Gc ratio, critical for dietary health, exceeded the threshold of 5:1 only in Piemontese (5.49), identifying it as a breed with a higher ratio. This study highlights the influence of breed, with limited effects of muscle type and aging, on sialic acid content. Significant correlations were observed between Neu5Gc and fatty acid classes (<i>p</i> < 0.05) and between Neu5Ac and polar amino acid groups (<i>p</i> < 0.01). The findings support selective breeding to optimize beef’s nutritional profile, enhancing its health benefits for consumers.