无角牦牛肉品质和肌内脂肪酸组成分析  

Analysis of meat quality traits and intramuscular fatty acids composition of polled yak

作　　者：吴晓云[1,2] 梁春年 王宏博[1,2] 张国模 拉环[3] 包鹏甲 冯宇诚[3] 王伟 阎萍[1,2] WU Xiaoyun;LIANG Chunnian;WANG Hongbo;ZHANG Guomo;LA Huan;BAO Pengjia;FENG Yucheng;WANG Wei;YAN Ping(Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Science, Lanzhou 730050, China;Key Laboratory for Yak Breeding Engineering, Lanzhou 730050, China;Datong Yak Farm of Qinghai Province, Datong 810102, China)

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所,兰州730050 [2]甘肃省牦牛繁育重点实验室,兰州730050 [3]青海省大通种牛场,青海大通810102

出　　处：《黑龙江畜牧兽医》2018年第7期194-197,共4页Heilongjiang Animal Science And veterinary Medicine

基　　金：现代肉牛牦牛产业技术体系项目(CARS-37);中国农业科学院创新工程项目(CAAS-ASTIP-2014-LIHPS-01)

摘　　要：为了评价无角牦牛肉品质性状,试验以成年无角牦牛的背最长肌为研究对象,采用电位法、光学测定法和气相色谱法测定了其pH值、肉色、滴水损失、剪切力等肉品质指标和脂肪酸组成。结果表明：无角牦牛肉滴水损失为（1.15±0.29）%,熟肉率为（76.66±5.85）%,剪切力为（115.18±5.02）N,肉中的主要脂肪酸组成有14种,饱和脂肪酸（SFA）的相对含量为42.26%,多不饱和脂肪酸（PUFA）的相对含量为20.83%。说明无角牦牛肉具有良好的加工特性和营养价值。The aim of the present study was to analyze the meat quality traits of polled yaks.The longissimus dorsi muscles of the polled yaks were collected as the target of study. And the meat quality traits of pH values,meat color,drip loss,shear force and fatty acid composition were detected by using the potentiometry,optical measurement and gas chromatography. The results showed that the drip loss,cooking yieldandshare force were（1. 15±0. 29） %,（76. 66±5. 85） % and（115. 18±5. 02） N,respectively.There were 14 kinds of fatty acids in muscles of polled yak,the relative content of saturated fatty acids（SFA） was 42. 26%. The relative content of polyunsaturated fatty acid（PUFA） was 20. 83%. The results indicated that the meat of polled yaks had good processing property and high nutritive value.

关 键 词：无角牦牛 肉品质 脂肪酸组成 嫩度 不饱和脂肪酸 营养价值 

分 类 号：S823.85[农业科学—畜牧学]