不同杂交肉牛背最长肌氨基酸含量分析  

Analysis of Amino Acid Contents of longissimus dorsi in Different Crossbreeds of Beef Cattle

作　　者：李聚才[1] 刘自新[2] 王川[1] 梅宁安[2] 马小明[1] 

机构地区：[1]宁夏农林科学院草畜工程技术研究中心,宁夏银川750002 [2]宁夏农林科学院畜牧兽医研究所,宁夏银川750002

出　　处：《肉类研究》2012年第9期19-22,共4页Meat Research

基　　金：宁夏科技攻关计划项目(5183003)

摘　　要：分析研究不同杂交肉牛背最长肌肉氨基酸含量。试验选择年龄、体质量和体况接近的安格斯、利木赞、西门塔尔牛与本地黄牛的杂交公牛18头;按不同杂交牛种分为1组(AG×L)、2组(LM×L)、3组(SM×L),每组为6头,各组随机选择3头屠宰,取其背最长肌为实验材料。结果表明:1)不同杂交肉牛粗蛋白(CP)及总氨基酸(TAA)、必需氨基酸(EAA)和风味系游离氨基酸(FAA)含量为试验1组>2组>3组;其氨基酸组成即EAA/TAA和EAA/UAA(非必需氨基酸)为试验1组>3组>2组(P>0.05)。2)氨基酸评分,根据FAO/WHO模式比例,其蛋氨酸、缬氨酸是限制性氨基酸,其他必需氨基酸含量均高于FAO/WHO标准值。This study was undertaken to analyze amino acid contents of longissimus dorsi muscles in three different crossbreeds （AG × L, LM × L and SM × L） of a local yellow cattle breed with Angus, Limousin and Simmenta, respectively. Six male cattle with similar age, body weight and body condition were selected from each crossbreed. After fattening, three cattle were randomly picked from each crossbreed and slaughtered and longissimus dorsi muscles were collected to analyze amino acid contents. Comparisons of three cattle crossbreeds showed the following decreasing order of the contents of crude protein （CP）, essential amino acids （EAA）, total amino acids （TAA） and flavor-active free amino acids in longissimus dorsi muscles： AG × L× LM × L 〉 SM× L. In the case of EAA/TAA and EAA/UAA ratios, the decreasing order was AG X L × SM × L 〉 LM × L. According to the FAO/WHO amino acid scoring pattern, methionine and valine were limited amino acids in beef longissimus dorsi muscles regardless of breed and the contents of other EAA were correspondingly＇higher than the FAO/WHO standards

关 键 词：杂交肉牛 背最长肌肉 氨基酸含量 分析 

分 类 号：S823[农业科学—畜牧学]