Summary of Study ST003254
This data is available at the NIH Common Fund's National Metabolomics Data Repository (NMDR) website, the Metabolomics Workbench, https://www.metabolomicsworkbench.org, where it has been assigned Project ID PR002020. The data can be accessed directly via it's Project DOI: 10.21228/M8HC1Q This work is supported by NIH grant, U2C- DK119886.
See: https://www.metabolomicsworkbench.org/about/howtocite.php
| Study ID | ST003254 |
| Study Title | The impact of grass- and grain-finishing on metabolomic profiles of North American Black Angus Beef cattle. |
| Study Summary | The goal of this study was to compare meat metabolomes (pectoralis profundus) of Black Angus cattle from two commercial US beef finishing systems (pasture-finished on Western U.S. rangeland; n=18 and grain-finished in a Midwest U.S. feedlot; n=18). |
| Institute | Duke University |
| Department | School of Medicine |
| Laboratory | Duke Molecular Physiology Institute |
| Last Name | van Vliet |
| First Name | Stephan |
| Address | 300 N Duke St, Durham, NC 27701 |
| stephan.vanvliet@usu.edu | |
| Phone | 2177785001 |
| Submit Date | 2024-06-05 |
| Num Groups | 2 |
| Total Subjects | 36 |
| Analysis Type Detail | Other |
| Release Date | 2024-06-18 |
| Release Version | 1 |
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Collection:
| Collection ID: | CO003366 |
| Collection Summary: | All cattle were processed in USDA-inspected slaughter facilities and the researchers worked with the producers to collect meat samples (Pectoralis profundus) from 18 individual animals (n=18) per group for both the grass-fed and grain-fed group. Upon arrival at the lab, all meat samples were stored in a -40°C freezer and processed for analysis within 3 weeks of arrival. The meat samples were ground individually in a commercial meat grinder, and patties (112g) were cooked in a commercial oven (175 °C) until the internal temperature of the patties registered at 71 °C as determined by a meat thermometer. Thereafter ~2 grams from the center of each patty were obtained (n = 18 pasture-finished beef; n = 18 for grain-finished beef), immediately frozen in liquid nitrogen, and stored at -80 degrees °C until further analysis. |
| Sample Type: | Muscle |
| Collection Method: | Shipment on dry ice |
| Collection Location: | Columbus MT and Aberdeen, SD |
| Collection Frequency: | Once |
| Storage Conditions: | -80℃ |
| Collection Vials: | Vacuum-sealed bags |
| Storage Vials: | Cryovials |
