福建省两种地方黄牛肉质性状对比研究  

Comparison and analysis of meat quality characters of two local yellow beefs in Fujian province

作　　者：刘景[1] 杨雅妮 邱水玲 陈炳钿[1] 陈鑫珠[1,3] 吴凤辉 Liu Jing;Yang Yani;Qiu Shuiling;Chen Bingdian;Chen Xinzhu;Wu Fenghui(Animal Husbandry and Veterinary Medicine Institute/Fujian Key Laboratory of Animal Genetics and Breeding,Fujian Academy of Agricultural Sciences,Fuzhou 350013;Fujian Agriculture and Forest University,Fuzhou 350002;Fujian Province Engineering Technology Research Center of Breeding Animal Nutrition and New Type of Feed Enterprise Fujian Hualong Group Feed Co.Ltd,Fuzhou 350000;Fujian Jiniu Breeding Professional Cooperative,Fuqing 350313)

机构地区：[1]福建省农业科学院畜牧兽医研究所/福建省畜禽遗传育种重点实验室,福州350013 [2]福建农林大学动物科学学院(蜂学学院),福州350002 [3]福建省养殖动物营养与新型饲料企业工程技术研究中心(福建省华龙集团饲料有限公司),福州350000 [4]福建省吉牛种养殖专业合作社,福清350313

出　　处：《福建畜牧兽医》2022年第5期5-10,共6页Fujian Journal of Animal Husbandry and Veterinary medicine

基　　金：福建省人民政府中国农业科学院农业高质量发展超越“5511”协同创新工程项目(XTCXGC2021012、XTCXGC2021019);福建省养殖动物营养与新型饲料企业工程技术研究中心开放课题(HLJT2021-05)资助。

摘　　要：本试验旨在对比分析福建省两种地方黄牛的肉质性状,为福建省肉牛育种和高品质牛肉生产提供参考依据。试验以南岭小黄牛和漳浦黄牛为研究对象,参考各项国家标准方法测定其基本物理指标、营养成分、氨基酸和脂肪酸等,并进行分析比较。结果表明,南岭小黄牛与漳浦黄牛的肉质在肉色的亮度、熟肉率、水分等指标上无显著差异(P>0.05);在pH值、肉色的红度和黄度、滴水损失率、剪切力、脂肪含量、胆固醇含量等指标上,南岭小黄牛肉显著低于漳浦黄牛肉(P<0.05),蛋白质含量显著高于漳浦黄牛肉(P<0.05);在17种氨基酸组成上,南岭小黄牛肉的甘氨酸和脯氨酸的含量显著低于漳浦黄牛肉(P<0.05),而苏氨酸、蛋氨酸、异亮氨酸、亮氨酸、组氨酸、天门冬氨酸、丝氨酸、谷氨酸、总氨基酸、必需氨基酸、非必需氨基酸含量以及必需氨基酸与非必需氨基酸比均显著高于漳浦黄牛肉(P<0.05);其中异亮氨酸、亮氨酸、苏氨酸、赖氨酸和苯丙氨酸+酪氨酸,漳浦黄牛肉中赖氨酸和苯丙氨酸+酪氨酸的评分均高于FAO/WHO的推荐值100;在脂肪酸组成上,南岭小黄牛肉中肉豆蔻酸、豆蔻油酸和亚油酸含量显著高于漳浦黄牛肉(P<0.05),而油酸、α-亚麻酸和二十碳三烯酸显著低于漳浦黄牛肉(P<0.05)。两种黄牛肉蛋白均属于优质蛋白质,肉品质均较好,其中南岭小黄牛肉的保水性能、嫩度和氨基酸组成方面较优于漳浦黄牛肉,而漳浦黄牛肉在肉的外观包括肉的亮度、红度、黄度以及脂肪酸组成方面均优于南岭小黄牛肉。The purpose of this experiment was to compare and analyze the meat quality characteristics of two kinds of local yellow cattle in Fujian province, which will provide reference for beef cattle breeding and high-quality beef production. Nanling yellow cattle and Zhangpu yellow cattle was taken as the research objects, and the basic physical indicators, nutritional components, amino acids and fatty acids were determined, analyzed and compared by various national standard methods. The results showed that there was no significant difference in terms of brightness of meat, cooked meat rate, moisture between Nanling yellow cattle and Zhangpu yellow cattl(P>0.05). The pH value, redness and yellowness of meat, drip loss rate, shear force, fat content and cholesterol content in Nanling yellow beef were significantly lower than those in Zhangpu yellow beef(P<0.05), while the protein content was significantly higher(P<0.05). In terms of the composition of 17 amino acids, the contents of glycine and proline in Nanling yellow beef were significantly lower than those in Zhangpu yellow beef(P<0.05), while threonine, methionine, isoleucine, leucine, Histidine, aspartic acid, serine, glutamic acid, total amino acids, essential amino acids, non-essential amino acids, and the ratio of essential amino acids to non-essential amino acids were significantly higher(P<0.05). The scores of FAO/WHO model lysine, leucine, threonine, lysine and phenylalanine+tyrosine in Zhangpu yellow beef were higher than those of FAO/WHO which scores was higher than the recommended value(100). In terms of fatty acid composition, the contents of C14:0, C14:1n5c and C18:2n6c in Nanling yellow beef were significantly higher than those in Zhangpu yellow beef(P<0.05), while C18:1n9c, C18:3n3c and C20:3n6c were significantly lower than that of Zhangpu yellow beef(P<0.05). The proteins of both yellow beef were high-quality proteins. Nanling yellow beef was better than Zhangpu yellow beef in terms of water retention, tenderness and amino acid composition, while Zha

关 键 词：漳浦黄牛 南岭小黄牛 肉质性状 脂肪酸 氨基酸 

分 类 号：S823.81[农业科学—畜牧学]