Amino acid and hematological alterations in beef from BLV-infected cattle: Implications for functional food safety

Background: Beef is a vital source of protein, rich in B vitamins (B12, B6, B3, and B2) and minerals such as iron, zinc, magnesium, and phosphorus. However, bovine viral leukemia (BLV) in cattle poses a biological and public health concern, as it compromises meat quality and safety. Meat from BLV-infected cattle, especially during the hematological stage, exhibits significant nutritional degradation and poses potential health risks. Objectives: This study assessed the nutritional quality of beef from healthy, BLV-infected (asymptomatic), and clinically sick cattle, focusing on caloric content, protein, fat, ash, and moisture. It aimed to evaluate how viral infection affects the functional and bioactive value of meat. Methods: Laboratory tests were conducted at the National Agrarian University of Armenia. BLV diagnosis was based on clinical, serological, and hematological data. Blood analyses were performed using a Micro CC 20 Plus analyzer. Results: Meat from BLV-infected cattle exhibited increased moisture content (up to 2.72%) and reduced protein and fat levels, resulting in a lower caloric value. Cold cuts from infected animals contained tryptophan and lysine degradation products, including heat-stable, potentially carcinogenic compounds, making the meat unsuitable for human consumption. Novelty: This study uniquely compares the chemical composition of beef from healthy and BLV-infected cattle, detailing specific nutritional losses and identifying persistent toxic metabolites that raise concerns about food safety. It was found that the meat obtained from cattle infected with leukemia does not meet the requirements of functional food in terms of its chemical and biochemical composition and nutritional value, and therefore cannot be considered a complete food in the human diet. Conclusion: BLV remains a challenge for livestock. Meat from infected animals exhibits diminished nutritional and biological quality, posing safety risks due to heat-resistant, carcinogenic byproducts. Keywords: Amino acids, BLV-infected cattle, leukemia, cattle, beef, nutritional value of meat, bioactive compounds, functional foods, food safety