不同牦牛肉氨基酸质量分析  

Analysis on Amino Acid of Different Yak Meat

作　　者：李维红[1] 高雅琴[1] 杨晓玲[1] 席斌[1] 熊琳[1] LI Wei-hong;GAO Ya-lin;YANG Xiao-lin;XI Bin;XIONG Lin(Lanzhou Institute of Husbandry and Pharmaceutical Sciences of CAAS/Quality Supervising,Inspecting and Testing Center for Animal Fiber Fur,Leather and Products（Lanzhou）,Ministry of Agriculture/Quality Safety Risk Assessment of Animal Produets（Lanzhou）,Ministry of Agriculture,Lanzhou 730050,China)

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所/农业部动物毛皮及制品质量监督检验测试中心(兰州)/农业部畜产品质量安全风险评估实验室(兰州),兰州730050

出　　处：《湖北农业科学》2018年第12期89-90,105,共3页Hubei Agricultural Sciences

基　　金：农业部农业财政专项(GJFP201700701)

摘　　要：采用Biochrom30+全自动氨基酸分析仪分析评价了海北牦牛肉和大通牦牛肉的氨基酸组成及其含量。结果表明,从海北牦牛肉和大通牦牛肉中测出了17种氨基酸,总量为19.4 g/100 g和18.6 g/100 g;海北牦牛肉EAA/TAA为44.3%,EAA/NEAA为79.6%;大通牦牛肉EAA/TAA为41.4%,EAA/NEAA为70.6%,可见二者均氨基酸比例合理,营养较全面,是优质蛋白质来源。二者相比较,大通牦牛肉更为上乘。The amino acid composition and content of Haibei yak meat and Datong yak meat were analyzed and evaluated by using bio＋ fully automatic amino acid analyzer. The results showed that 17 kinds of amino acids were determined from Haibei yak meat and Datong yak meat,the total amount was 19.4 g/100 g and 18.6 g/100 g;the EAA/TAA of Haibei yak meat was44.3% and EAA/NEAA was 79.6%. The EAA/TAA of Datong yak meat was 41.4%,and EAA/NEAA was 70.6%. Visible both of the proportion of amino acids is reasonable, nutrition is more comprehensive,is a high quality protein source. Compared with the two, Datong yak meat is superior.

关 键 词：牦牛肉 氨基酸 质量 分析 

分 类 号：S823.85[农业科学—畜牧学]