金川牦牛和麦洼牦牛肌肉水分、pH值、色差及肌纤维特性分析  

Study on moisture content,pH value,color difference and muscle fiber characteristics of Jinchuan yak and Maiwa yak

作　　者：李铸 吴锦波 刘建 雍军 黄向月 李荣宏 Li Zhu;Wu Jinbo;Liu Jian;Yong Jun;Huang Xiangyue;Li Ronghong(Institute of Animal Science and Technology of Aba Tibetan and Qiang Autonomous Prefecture,Sichuan Aba 624402)

机构地区：[1]阿坝藏族羌族自治州畜牧科学技术研究所,四川阿坝624402

出　　处：《现代畜牧兽医》2022年第10期38-42,共5页Modern Journal of Animal Husbandry and Veterinary Medicine

基　　金：四川省科学技术厅科技计划项目(2020YFN0064)。

摘　　要：试验旨在探明相同饲养条件下金川牦牛和麦洼牦牛肌肉颜色和肌纤维特性的差异性。选取年龄和体重相近的麦洼牦牛和金川牦牛各15头,按照标准化生产技术规范饲养100 d后进行屠宰,测定水分、pH值、肌纤维直径、肌肉色差等指标,并进行统计分析。结果显示:两种牦牛肉肌肉pH值6.51~6.61,呈弱酸性;金川牦牛和麦洼牦牛背最长肌肌纤维直径分别为49.93和46.77μm,差异不显著(P>0.05);两种牦牛肌肉红度(a^(*))、黄度(b^(*))、颜色饱和度值(C^(*))等指标差异不显著(P>0.05),同一部位亮度(L^(*))、a^(*)、b^(*)、C^(*)、色相角度值(H^(*))值差异不显著(P>0.05);两种牦牛背最长肌和股二头肌H^(*)值随屠宰时间增加呈缓慢上升。研究表明,标准化育肥出栏的金川牦牛和麦洼牦牛肉酸度正常,肉色基本无差异,肌纤维直径小于其他肉牛品种,肉质细嫩。The purpose of the experiment was to explore the differences of muscle color and muscle fiber characteristics between Jinchuan yak and Maiwa yak under the same feeding conditions.A total of 15 Maiwa yaks and 15 Jinchuan yaks of similar age and weight were selected,and slaughtered after 100 d of feeding according to standardized production technical specifications.Water content,pH value,muscle fiber diameter,muscle color difference and other indicators were measured and statistically analyzed.The results showed that the pH value of the muscle of the two yak meat was 6.51~6.61,showing weak acidity.The muscle fiber diameters of the longissimus dorsi muscle of Jinchuan yak and Maiwa yak were49.93 and 46.77 μm,respectively,with no significant difference(P>0.05).The two yak muscle redness(a^(*)),yellowness(b^(*)),color saturation value(C^(*)) and other indicators were not significantly different(P>0.05),the brightness(L^(*)),a^(*),b^(*),C^(*) and hue angle(H^(*)) values of the same part are not significantly different(P>0.05).The H^(*) values of the longissimus dorsi and biceps femoris of the two types of yak increased slowly with the increase of slaughtering time.The study indicates that Jinchuan yak and Maiwa yak that are standardized fattening for slaughter have normal acidity,basically no difference in meat color,the diameter of muscle fibers is smaller than that of other beef cattle breeds,and the meat is tender.

关 键 词：麦洼牦牛 金川牦牛 肌纤维直径 肌肉色差 

分 类 号：S823[农业科学—畜牧学]