湘西黄牛肉质特性研究  

Study on the Beef Quality Traits of Xiangxi Yellow Cattle

作　　者：易康乐[1] 李志才[1] 燕海峰[1] 刘莹莹[1] 李剑波[1] 张佰忠[1] 孙鏖[1] 

机构地区：[1]湖南省畜牧兽医研究所,湖南长沙410131

出　　处：《家畜生态学报》2011年第5期39-42,共4页Journal of Domestic Animal Ecology

基　　金：湖南省科技攻关项目(2007WK3028)

摘　　要：为研究我国南方优良地方品种湘西黄牛的肉质特性,选用8头湘西黄牛青年公牛,对肉质中的常规营养成分、氨基酸和脂肪酸进行了测定。结果表明:鲜肉中脂肪含量为4.80%,蛋白质含量为23.21%;饱和脂肪酸(SFA)含量为48.43%,不饱和脂肪酸含量(UFA)为41.00%,不饱和脂肪酸在总脂肪酸(TFA)的比例为45.85%;必需氨基酸(EAA)含量为7.98 g/100g,与氨基酸总量(TAA)的比值为40.97%。研究表明,湘西黄牛肉富含蛋白质和必需氨基酸,脂肪含量适宜,营养全面。Beef quality characteristics of Longissimus in Xiangxi yellow cattle were studied.8 young bulls of Xiangxi yellow cattle were slaughtered to ascertain the meat nutritive property by analysizing their meat general composition,fatty acids and amino acids.The results showed that the contents of fat and protein were 4.80% and 23.21% in fresh samples.The contents of saturated fatty acid（SFA） and unsaturated fatty acid（UFA） were 48.43% and 41.00%.The ratio of UFA to total fatty acids（TFA） was 45.85%.The content of essential amino acids（EAA） was 7.98 g/100g,and the ratio of EAA to total amino acids（TAA） was 40.97%.Therefore,the beef of Xiangxi yellow cattle is a high quality diet meat resource with rich protein and essential amino acids,as well as appropriate fat.It＇s the kind of food with balanced nutrition.

关 键 词：湘西黄牛 肉质特性 

分 类 号：S811.5[农业科学—畜牧学]