延边黄牛不同部位肉品质特性研究  

Study on meat quality characteristics of the different parts from Yanbian yellow cattle

作　　者：崔树和[1] 李香子[1] 高青山[1] 李庚灿 严昌国[1] 

机构地区：[1]延边大学农学院,吉林延吉133000

出　　处：《黑龙江畜牧兽医》2016年第4期111-114,共4页Heilongjiang Animal Science And veterinary Medicine

基　　金：延边黄牛高档牛肉生产配套技术研究项目(201430)

摘　　要：为了研究延边黄牛不同部位肉品质特性,试验选择8头延边黄牛进行饲养试验并进行屠宰,测定氨基酸、脂肪酸等相关指标。结果表明:延边黄牛肉含有高蛋白、高脂肪、高铁、高钙、高猛、高锌、高铜等高营养价值,具有较好的大理石纹结构,具有风味脂肪酸和功能性氨基酸含量高的特点。To study the characteristics of meat quality of the different parts from Yanbian yellow cattle,8 Yanbian cattle were selected to conduct a rearing test and slaughter. The amino acids,fatty acids and other related indexes were determined in the test. The results showed that Yanbian yellow cattle contained high protein,high fat,high iron,high calcium,high zinc,high copper and other high mineral nutrition value.Yanbian cattle had good marbling texture,and had the characteristics of high contents of flavor fatty acid and functional amino acids.

关 键 词：延边黄牛 营养成分 牛肉品质特性 氨基酸 脂肪酸 风味 生长性能 

分 类 号：S823.81[农业科学—畜牧学]