威宁黄牛肉质营养特性研究  

Study on Meat Nutritive Property of Weining Yellow Cattle

作　　者：卢存仁[1] 杨正德[2] 戴燚 曹娟 

机构地区：[1]贵州大学动物科学学院,贵州贵阳550025 [2]贵州大学动物营养与饲料研究所,贵州贵阳550025 [3]毕节地区畜牧兽医科学研究所,贵州毕节551700

出　　处：《贵州农业科学》2009年第12期139-141,共3页Guizhou Agricultural Sciences

摘　　要：选用5头威宁黄牛青年公牛屠宰,分别对肉质常规成分、钙、磷、能量、氨基酸、脂肪酸进行分析测定。结果表明:鲜肉的蛋白质含量为22.33%,脂肪含量为6.20%,必需氨基酸占氨基酸总量(EAA/TAA)的43.17%(未计色氨酸),不饱和脂肪酸(UFA)占总脂肪酸(TFA)的47.58%。说明,威宁黄牛肉富含蛋白质、肉质柔软而不油腻、口感好、易消化、营养价值高,是优质的膳食肉资源。Five youth bulls of Weining yellow cattle were slaughtered to measure the meat nutritive property including the meat general composition, calcium, phosphorous, energy, amino acids, and fatty acids. Results showed that the protein and fat content was 22.33% and 6.20% based on fresh sample, respectively. Essential amino acid in total amino acid （EAA/TAA） was 43.17% （tryptophane excepted）. The ratio of unsaturated fatty acid （UFA） in total fatty acid （TFA） was 47.58%. Above data proved that beef of Weining yellow cattle was a high quality diet meat resource with high protein, tender and nongreasy, tasty, digestible, and high nutritive value.

关 键 词：威宁黄牛 肉质 营养特性 

分 类 号：S823.8[农业科学—畜牧学]