牦牛食用品质和血清生化指标的测定及相关性分析  

Correlation between Meat Quality and Serum Biochemical Indices of Yak

作　　者：邓丽娟[1] 郭兆斌[1] 保善科 韩玲[1] 余群力[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]青海省海北藏族自治州畜牧兽医科学研究所,青海海北州810200

出　　处：《食品科学》2013年第17期57-60,共4页Food Science

基　　金：国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38);国家公益性行业(农业)科研专项(201203009)

摘　　要：对青海牦牛肉食用品质和血液指标进行较为全面的测定分析。结果表明:牦牛肉色及熟肉率显著高于黄牛肉(P<0.05)。血清指标中谷草转氨酶(GOT)、乳酸脱氢酶(LDH)、高密度脂蛋白(HDL)、尿素氮(Urea)及钾离子和钙离子含量均显著高于对照组(P<0.05),碱性磷酸酶(AKP)活性显著低于对照组(P<0.05)。相关性分析中AKP活性与宰后1h所测得的pH值(pH1),LDH活性与大理石纹,HDL含量与熟肉率,GOT、Urea和肌酐(Crea)含量与宰后24h所测得的pH值(pH24),Mg2+与失水率均呈显著负相关,LDH活性与熟肉率呈显著正相关。The study was designed to evaluate meat quality traits and determine serum biochemical indices of Qinghai yak using a NSA-400 type automatic biochemical analyzer. The results show that a significant increase in meat color and cooking yield was found for yak meat in comparison with the meat of the local yellow cattle （P 〈 0.05）. Moreover, serum GOT and LDH activities as well as urea nitrogen, K＋ and Ca2＋ contents of yak were also significantly higher than those of yellow cattle （P 〈 0.05）. The correlations between AKP activity and pH at 1 h postmortem （pH1）, between LDH activity and marble score, between HDL content and cooking yield, between serum GOT activity, urea nitrogen level or creatinine level and pH at 24 h postmortem （pH24）, and between Mg2＋ content and water loss rate were significantly negative, whereas a significantly positive correlation was observed between LDH activity and cooking yield.

关 键 词：牦牛 食用品质 血清 生化指标 

分 类 号：S823.85[农业科学—畜牧学] S823.92[农业科学—畜牧兽医]