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All news / Russian scientists developing method for determining the amino acid in meat

  • 21 Feb 2019, 10:16

Scientists of FGBU "VGNKI", part of the Rosselkhoznadzor, are developing a new method for determining the amino acid carnitine in animal medicine, feed additives and food, including meat and meat products. It will allow identifying and determining the quantitative content of the useful form of carnitine (L-carnitine) in samples and will ensure that only quality products are delivered to the Russian market.

L-carnitine is an antioxidant which stimulates cellular immunity, improves gastrointestinal mucosa and gastrointestinal mucosa. There exists also an unprofitable form - D-carnitine. It does not possess biological activity, competes with L-carnitine and disrupts its synthesis in the body.

The method of separation and quantification of L- and D-carnitine will be created by the end of 2019. It is based on high performance of liquid chromatography. The technique will be tested and certified. There are no other similar standardized methods in Russia.

 

Source: Meatinfo