内蒙古地区不同养殖草食动物背最长肌氨基酸组成及营养价值评价  

Evaluation of Amino Acid Composition and Nutritional Value of Longissimus doris from Different Farmed Herbivores in Inner Mongolia Region

作　　者：哈斯额尔敦[1] 敖长金[1] 萨茹丽[1] 曹琪娜[1] 白晨[1] KHAS-Erdene;AO Changjin;SA Ruli;CAO Qina;BAI Chen(Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science,College of Animal Science,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古自治区高校动物营养与饲料科学重点实验室,内蒙古农业大学动物科学学院,内蒙古呼和浩特010018

出　　处：《肉类研究》2022年第4期1-6,共6页Meat Research

基　　金：内蒙古农业大学“双一流”学科创新团队建设人才培育项目(NDSC2018-03);内蒙古农业大学高层次人才引进科研启动项目(NDYB2018-26)。

摘　　要：以内蒙古地区集约化养殖草食动物牛、绵羊、山羊和驴背最长肌为研究对象,以鸡胸肉为参照,采用全自动氨基酸分析仪内标法检测氨基酸含量,评价肌肉氨基酸组成及营养价值。结果表明:各氨基酸在不同动物肌肉中的含量均呈显著差异(P<0.05);鸡胸肉、牛肉和山羊肉总必需氨基酸含量显著高于绵羊肉(P<0.05),驴肉与其他肉无显著差异;牛肉和驴肉总非必需氨基酸含量显著高于山羊肉(P<0.05),其他肉无显著差异。不同草食动物肌肉必需氨基酸指数(essential amino acid index,EAAI)均高于95,属于优质蛋白质来源,EAAI顺序为山羊肉>鸡胸肉>绵羊肉>牛肉>驴肉;驴肉甜味氨基酸含量显著高于其他肉(P<0.05),牛肉和绵羊肉鲜味氨基酸含量显著高于其他肉(P<0.05),鸡胸肉苦味氨基酸含量显著高于其他肉(P<0.05),牛肉和绵羊肉总呈味氨基酸含量显著高于其他肉(P<0.05);以氨基酸相对含量聚类,绵羊肉和牛肉在图谱中最接近,驴肉处于图谱最远端。The objective of this study was to evaluate the amino acid composition and nutritional value of Longissimus dorsi muscles from different herbivores(cattle,sheep,goats,and donkeys)and chicken breast meat(control)from intensive farms in Inner Mongolia region.Amino acid contents were determined on an automatic amino acid analyzer by using an internal standard method.The results showed that the contents of amino acids in the muscle of different animals were significantly different(P<0.05).Total essential amino acid contents in muscles of chickens,cattle and goats were significantly higher than that in sheep muscle(P<0.05),while donkey muscle showed no significant difference from muscles from the other species.The total non-essential amino acid values of cattle and donkey meat were higher than that of goat meat(P<0.05),but were not significantly different from those of sheep and chicken meat.The essential amino acid indexes(EAAI)of the muscles of the herbivore animals were all higher than 95,which indicates that they are high quality protein sources,and the EAAI decreased in the following order:goat>chicken>sheep>cattle>donkey.The relative content of sweet taste amino acids in donkey muscle was significantly higher than those in the other meats(P<0.05),and the relative contents of umami amino acids in cattle and sheep meats were higher than those in the other meats(P<0.05).The relative content of bitter taste amino acids was higher in chicken than in the other meats(P<0.05),and the relative content of total flavor amino acids was significantly higher in beef and sheep meat compared with the other meats(P<0.05).Cluster analysis was performed on the relative contents of amino acid,revealing that sheep and cattle meats are closest to each other in the heatmap,whereas donkey meat is the furthest.

关 键 词：草食动物 肌肉 氨基酸 必需氨基酸 风味氨基酸 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]