南方黄牛与本地杂交牛种在肉质特性和营养特性方面的比较  

Comparison of meat quality and nutrition of south yellow cattle with local hybrid cattle

作　　者：李娜[1,2] 谢鹏[1] 孙宝忠[1] 李海鹏[1] 雷元华[1] 黄必志 王安奎[3] 

机构地区：[1]中国农业科学院北京畜牧兽医研究,北京100193 [2]河北农业大学食品科技学院,保定071001 [3]云南省草地动物科学研究院,昆明650212

出　　处：《食品科技》2015年第2期130-134,共5页Food Science and Technology

基　　金：国家肉牛牦牛产业技术体系项目(NYCYTX-38)

摘　　要：研究对南方本地黄牛与三元杂交BMY牛的肉质特性和营养特性方面进行了分析。结果表明:在肉质特性方面,本地黄牛与BMY牛在嫩度和色泽方面存在显著地差异(P<0.05);而在p H、失水率和蒸煮损失方面并不存在显著地差异(P>0.05),说明本地黄牛的肉质与BMY牛不相上下。在营养特性方面,本地黄牛的脂肪含量为7.67%,而BMY牛的含量仅为3.35%,两牛种在脂肪含量方面存在显著地差异(P<0.05);然而,在蛋白质和水分含量方面,两牛种的差距并不明显。在氨基酸方面,本地黄牛无论是氨基酸总含量还是必需氨基酸含量均比BMY牛的高,综上所述研究表明在营养方面本地黄牛肉要比BMY牛的高。In this study, the meat characteristics and nutritional characteristics of local yellow cattle of south and ternary hybrid BMY cattle are analyzed. The results showed that in the meat quality features, significant differences were found in tenderness and color （P〈0.05）, while pH, water loss rate and cooking loss did not differ significantly between local yellow cattle of south and ternary hybrid BMY （P〉0.05）, which showed that there was no difference in meat quality of local yellow cattle and BMY cattle. In terms of nutrition characteristic, the fat content of local cattle was 7.67%, and the fat content of BMY cattle was only 3.35%, two cows in fat content existed significantly differences （P〈0.05）, but in protein and moisture content, no significant differences had found between the two species （P〉0.05）. In amino acid, both amino acid total content and essential amino acids were higher in local yellow cattle than the BMY cattle, taken together, these observations demonstrate that nutrition of local yellow cattle is higher than that of BMY cattle.

关 键 词：黄牛 BMY牛 肉质特性 营养特性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]