塔额垦区放牧饲养夏洛莱牛肉质营养成分分析  

Analysis on Nutritional Value of Charolais Cattle Raised in Taer Reclamation Area

作　　者：黄嵘峥 蒋烈戈 苏政 钟发刚[2] 景亚平[1] HUANG Rong-zheng;JIANG Lie-ge;SU Zheng;ZHONG Fa-gang;JING Ya-ping(Animal Science Institute of Ninth Division,Xinjiang Production and Construction Corps,Emin Xinjang 834601,China;Academy of Agricultural Reclamation Sciences of Xinjiang Production and Construction Corps,Shihezi 832000,China)

机构地区：[1]新疆生产建设兵团第九师畜牧科学研究所,新疆额敏县834601 [2]新疆农垦科学院,新疆石河子832000

出　　处：《草食家畜》2020年第1期11-18,共8页Grass-Feeding Livestock

基　　金：新疆夏洛莱良种肉牛提纯复壮关键技术研究项目暨新疆生产建设兵团科技成果重点推广计划项目(2015AC011);新疆生产建设兵团第九师2019年度师本级项目“不同肉牛品种散栏育肥和栓系育肥效果对比”。

摘　　要：试验旨在分析塔额垦区放牧饲养夏洛莱牛肉氨基酸组成含量及营养成分,为夏洛莱牛肉品质分析及改良当地土牛提供科学依据。试验选取体重500±45 kg的夏洛莱肉牛(公母各半),采集里脊、眼肌、肩肉、上脑、胸肉5个部位,分别测定其营养物质及氨基酸组成含量,并参照FAO/WHO模式进行氨基酸评分。结果显示,样品中水分含量公牛和母牛分别为73.10%和64.14%,符合国家标准,粗脂肪含量公牛最低为0.14%。检测出17种氨基酸,非必须氨基酸中天冬氨酸含量最高,公牛和母牛分别为30.74%和29.02%,其次为谷氨酸,分别为11.38%和10.73%,提示夏洛莱牛肉鲜味有降低的趋势。必须氨基酸中赖氨酸含量最高,公牛和母牛分别为9.23%和8.71%。母牛里脊中总氨基酸含量最低(P<0.05),为89.10%。氨基酸评分显示公牛EAA/TAA及EAA/NEAA分别为33.32%和50.00%,母牛EAA/TAA及EAA/NEAA分别为33.60%和50.62%,与FAO/WHO模式推荐量(EAA/TAA 40%,EAA/NEAA 60%)有一定差距,但可满足成人每日氨基酸需求量(EAA/TAA 27.3%,EAA/NEAA 37.5%)。综上,夏洛莱牛肉营养较好,品质中上,考虑其出肉量多的特点可以针对性的育肥或杂交改良。In order to analyze the amino acid composition and nutritional value of Charolais beef cattle raised in Taer reclamation area, so as to provide scientific basis for quality analysis of Charolais beef and the improvement of local native cattle. Charolais beef cattle(half male and half female) at the weight of 500 ±45 kg were selected to collect 5 parts of tenderloin, ribeye, highrib, shoulder clod, and brisket. Then the nutrition content and amino acid composition were determined, and the amino acids were scored according to FAO/WHO model. The results showed that the moisture content of bulls and cows were 73.10% and 64.14%respectively, which could meet the national standards, and the crude fat content of bulls was the lowest of0.14%. A total of 17 amino acids were detected out, and the content of aspartic acid was the highest in nonessential amino acids, accounting for 30.74% in bulls and 29.02% in cows, followed by glutamic acid as11.38% and 10.73% respectively, indicating that the flavor of Charolais beef tended to decrease. The lysine content in essential amino acids was the highest, which was 9.23% in bulls and 8.71% in cows, respectively.The content of total amino acids in cow tenderloin was the lowest(P < 0.05), which was 89.10%. Results of amino acid scoring showed that the EAA/TAA and EAA/NEAA of bulls were 33.32% and 50.00%respectively, and such ratios of cows were 33.60% and 50.62% respectively, which were different from the recommended amounts of FAO/WHO model(EAA/TAA 40%, EAA/NEAA 60%) but could satisfy the daily amino acid demand of adults(EAA/TAA 27.3%, EAA/NEAA 37.5%). In conclusion, Charolais beef has good nutrition and quality, considering its high production, targeted fattening or cross-breeding can be carried out.

关 键 词：夏洛莱牛 氨基酸含量 牛肉品质 

分 类 号：S823[农业科学—畜牧学]