不同发育阶段早胜牛阉牛牛肉常规养分及氨基酸组成分析  

Analysis of conventional nutrients and amino acid composition of Zaosheng steer meat at different developmental stages

作　　者：刘梦 庄蕾 张艳 吴森 LIU Meng;ZHUANG Lei;ZHANG Yan;WU Sen(Academy of Animal and Veterinary Sciences,Qinghai University,Xining 810016,China;Key Laboratory of Plateau Livestock Genetic Resources Protection and Innovative Utilization of Qinghai Province,Xining 810016,China)

机构地区：[1]青海大学畜牧兽医科学院,青海西宁810016 [2]青海省高原家畜遗传资源保护与创新利用重点实验室,青海西宁810016

出　　处：《青海大学学报》2022年第1期76-82,共7页Journal of Qinghai University

基　　金：青海省科学技术厅项目(2020-ZJ-947Q,2019-SF-A3,2019-XYCX-3);青海大学牧科院基本科研业务费自主选题项目(MKY-2019-05)

摘　　要：为了研究不同发育阶段早胜牛阉牛牛肉品质差异,随机选取12头健康无病、发育正常的6、12、18、24月龄早胜牛阉牛(犊牛早期阉割处理),屠宰后采集背最长肌进行测定,检测各发育阶段早胜牛阉牛牛肉样本的蒸煮损失、滴水损失、剪切力、鲜肉剪切力、pH、亮度(L*)、红度(a*)、黄度(b*)、系水力等物理指标,水分、粗脂肪、粗蛋白、灰分等常规养分,以及氨基酸组分。结果表明:随着月龄增大,早胜牛阉牛牛肉的蒸煮损失、滴水损失显著减小(P<0.05),但剪切力、系水力显著增大(P<0.05);随着月龄增大,肉色亮度显著降低、红度显著提高(P<0.05)。18月龄和24月龄早胜牛阉牛的鲜肉剪切力显著高于6月龄和12月龄(P<0.05);随着月龄增大,早胜牛阉牛牛肉的粗脂肪、粗蛋白含量显著增加、水分显著降低(P<0.05);18月龄早胜牛阉牛牛肉肉色表现较好;24月龄早胜牛阉牛牛肉粗蛋白、粗脂肪含量显著高于其他阶段(P<0.05);18月龄以上早胜牛阉牛牛肉氨基酸组成较为均衡,其中24月龄早胜牛阉牛牛肉的必需氨基酸、鲜味氨基酸含量显著高于6月龄(P<0.05)。因此,6月龄早胜牛阉牛牛肉最嫩,18月龄以上牛肉营养更均衡,24月龄牛肉营养价值最高。从营养价值考虑,推荐食用18月龄以上早胜牛阉牛牛肉,熟肉产品加工建议选择24月龄牛肉。Zaosheng steers at 6,12,18 and 24 months old(castrated at early stage)are randomly selected to study the difference of their meat quality.The longissimus dorsi is collected after slaughter to detect some physical indexes such as cooking loss,dripping loss,shear force,shear force of fresh meat,pH,brightness(L*),redness(a*),yellowness(b*)and water holding capacity,conventional nutrients such as moisture,crude fat,crude protein and ash as well as amino acid components.The results show that the cooking loss and dripping loss of Zaosheng steer decrease significantly with the increase of months(P<0.05),but the shear force and water holding capacity increase notably(P<0.05);the brightness of meat color decreases significantly with the increase of months,while the redness increases significantly(P<0.05).The shear force of fresh meat of 18-month and24-month old Zaosheng steer is significantly higher than that of 6-month and 12-month old(P<0.05);the content of crude fat and crude protein of Zaosheng steer increases notably with the increase of months,while the water content decreases greatly(P<0.05);the meat color of 18-month old Zaosheng steer is better;the content of crude protein and crude fat of 24-month old Zaosheng steer is significantly higher than those in other stages(P<0.05);the amino acid composition of Zaosheng steer over 18-month old is relatively balanced.The content of essential amino acid and umami amino acid of Zaosheng steer at 24-month old is significantly higher than those at 6-month old(P<0.05).Therefore,the meat quality of 6-month old Zaosheng steer is the most tender.The nutrition of meat of 18-month old Zaosheng steer is more balanced.The nutritional value of 24-month old Zaosheng steer is the highest.It is recommended to eat Zaosheng steer of over 18-month old and to select 24-month old Zaosheng steer for cooked meat processing.

关 键 词：肉品质 牛肉 早胜牛 氨基酸 营养成分 发育阶段 

分 类 号：S823[农业科学—畜牧学] S811.5[农业科学—畜牧兽医]