甘南去势牦牛和公牦牛肉用品质和营养品质对比分析  

Contrastive Analysis on Meat Quality and Nutritional Quality between Castrated Yaks and Male Yaks of Gannan

作　　者：石红梅 李鹏霞 丁考仁青 杨勤 余群力[2] 朱丹丹 马登录 才让闹日 SHI Hong-mei1, LI Peng xia1 ,DING Kao-renqing1, YANG Qin1, YU Qun-li2 ,ZHU Dan-dan2 ,MA Deng-lu1 ,CAI Rang naori1(1. Gannan Synthetical Experimental Station of National Beef Industrial Technology System, Hezuo, Gansu 717000; 2. Institute of Food Science and Engineering , Gansu Agricultural University, Lanzhou 73007)

机构地区：[1]国家肉牛牦牛产业技术体系甘南综合试验站,合作747000 [2]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《中国牛业科学》2018年第1期14-19,共6页China Cattle Science

基　　金：现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)

摘　　要：[目的]对去势牦牛和公牦牛在不同年龄的食用品质进行分析,并为其开发利用提供理论基础依据。[方法]以甘南去势牦牛(含4岁、5岁)为试验组,普通公牦牛(含4岁、5岁)为对照组,宰后均选取背最长肌为实试验材料,对其肉用品质和营养品质进行测定。[结果]同年龄的去势牦牛肉的pH0值、剪切力、熟肉率与公牦牛之间无明显差异;L*值、a*值、失水率高于公牦牛,b*值低于公牦牛;水分、蛋白质低于公牦牛,脂肪含量高于公牦牛,氨基酸的总量低于公牦牛肉。不同年龄的去势牦牛肉及公牦牛肉,4岁牦牛肉与5岁牦牛肉的pH0值并无较大差异;其L*值、a*值、b*值、剪切力及失水率均低于5岁牦牛肉,熟肉率高于5岁牦牛肉;水分、灰分、脂肪含量均低于5岁牦牛,蛋白含量高于5岁牦牛,4岁与5岁牦牛肉的氨基酸总量差异也不明显。[结论]去势牦牛肉具有色泽鲜红,嫩度高,易于咀嚼的特点,加工性能较好、出品率高。与5岁牦牛相比,4岁年龄的牦牛肉色泽、嫩度、多汁性较好,持水性较高,具有较好的营养开发利用价值。[Objective]The edible quality of castrated yaks and male yaks at different ages was analyzed, and the theoretical basis was provided for its development and utilization. [Methods]Taking Gannan cas trated yaks （including 4-year-old and 5-year-old ） as the experimental group, the common male yaks（including 4-year-old and 5-year-old ） as the control group, and ongissimus dorsi were selected after slaughter to measure its meat quality and nutritional quality. [Results]At the same age, the pH val- ue, shearing force and cooking percentage of meat were no significant difference between castrated yaks and male yaks. The L ＊value, a ＊ value, and water loss rate of castrated yaks were higher than that of the male yaks, but the b ＊ value was lower than that of the male yaks. Additionally, moisture and protein of castrated yaks were lower than that of male yaks, and its fat content was higher than male yaks, as well as the total amount of amino acids was lower than that of male yaks. There was no significant difference in the pH0 value of meat between castrated yaks and male yaks at different ages, and 4-year-old and 5- year- old yak meat. The L ＊ value, a ＊ value, b＊ value, shearing force and water loss rate of the 4- year- old yak meat were lower than that of the 5-year-old yak meat, and cooking percentage was higher than that of the 5-year-old yak meat . Moreover, moisture, ash content and fat content were all lower than those of the 5-year-old yak, and the protein content was higher than that of the 5-year-old yak, as well as the difference in the total amino acids of 4-year-old and 5-year-old yak meat was also not significant.

关 键 词：去势牦牛 公牦牛 肉用品质 营养品质 对比分析 

分 类 号：S823[农业科学—畜牧学]