不同肉牛品种(杂交组合)背最长肌肉质特征  

Study of the characteristics of the longissimus dorsi muscle in different beef cattle populations

作　　者：张凌云 王正文 安雪姣 张小强 杨永慧 焦婷[3] 蔡原[1] 赵生国[1] ZHANG Lingyun;WANG Zhengwen;AN Xuejiao;ZHANG Xiaoqiang;YANG Yonghui;JIAO Ting;CAI Yuan;ZHAO Shengguo(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,Gansu,China;Animal Husbandry and Veterinary Center of Jingchuan County,Pingliang City,Gansu Province,Pingliang 744399,Gansu,China;College of Prataculture,Gansu Agricultural University/Key Laboratory of Prataculture Ecosystem,Ministry of Education/Sino-US Research Center for Sustainable Development of Grassland Animal Husbandry,Lanzhou 730070,Gansu,China)

机构地区：[1]甘肃农业大学动物科学技术学院,甘肃兰州730070 [2]甘肃省平凉市泾川县畜牧兽医中心,甘肃平凉744399 [3]甘肃农业大学草业学院/草业生态系统教育部重点实验室/中-美草地畜牧业可持续发展研究中心,甘肃兰州730070

出　　处：《草业科学》2023年第3期786-797,共12页Pratacultural Science

基　　金：国家科技支撑计划项目(2015BAD03B04-4);甘肃省农业科技创新项目(GNCX-2014-32)。

摘　　要：为评价平凉红牛肉品质特征,选择年龄、体重、体质相近及饲养管理水平相同的平凉红牛、杂交和牛及西门塔尔牛各6头,屠宰后取其背最长肌样品,对肉品质、营养成分、氨基酸和脂肪酸组成等测定和分析。结果表明:平凉红牛和杂交和牛背最长肌中的粗脂肪含量显著高于西门塔尔牛(P<0.05);杂交和牛背最长肌的失水率、熟肉率显著高于西门塔尔牛(P<0.05);杂交和牛背最长肌的剪切力显著低于西门塔尔牛(P<0.05);平凉红牛背最长肌中的必需氨基酸占总氨基酸的比例(40.15%)和必需氨基酸占非必需氨基酸的比例(67.04%)最高,特别是丙氨酸、脯氨酸、赖氨酸以及异亮氨基酸等风味氨基酸含量均显著高于杂交和牛和西门塔尔牛(P<0.05)。平凉红牛单不饱和脂肪酸含量和多不饱和脂肪酸/饱和脂肪酸值(0.15)低于杂交和牛,但n6多不饱和脂肪酸/n3多不饱和脂肪酸(n6/n3)值(4.71)较杂交和牛和西门塔尔牛更接近推荐值。从背最长肌的大理石纹、脂肪含量、脂肪酸和氨基酸组成等特征来看,平凉红牛的肉质,尤其是氨基酸组成的突出优势使其表现出良好的口感与风味,具有生产高端牛肉的潜力。To evaluate the quality characteristics of Pingliang Red cattle,six Pingliang Red cattle,six hybrid Wagyu cattle,and six Simmental cattle with similar ages,body weights,and body constitutions,and the same level of feeding and management,were selected for this study.After slaughter,samples of the longissimus dorsi muscle were taken for the analysis of meat quality,nutrient composition,and amino acid and fatty acid composition.The results showed that the ether extract content of longissimus dorsi muscles was significantly higher in Pingliang Red cattle and hybrid Wagyu cattle than Simmental cattle(P<0.05).The water loss rate and cooked meat rate were significantly higher for the hybrid Wagyu cattle muscle than the Simmental cattle muscle(P<0.05).The shear force was significantly lower for hybrid Wagyu cattle muscle than Simmental cattle muscle(P<0.05).The essential/total amino acids(40.15%)and essential/non-essential amino acids(67.04%)proportions were highest in the longissimus dorsi muscle of Pingliang Red cattle.In particular,the flavor amino acids,such as alanine,proline,and lysine,and heterobright amino acids were at significantly higher concentrations in Pingliang Red cattle than hybrid Wagyu cattle and Simmental cattle(P<0.05).The monounsaturated fatty acid content and polyunsaturated/saturated fatty acids ratio(0.15)were lower in Pingliang Red cattle than hybrid Wagyu cattle.However,the n6/n3 polyunsaturated fatty acid ratio(4.71)was closer to the recommended value range in Pingliang Red cattle than hybrid Wagyu cattle and Simmental cattle.Based on the characteristics of marbling,fat content,and fatty acid and amino acid composition of the longissimus dorsi muscle,the meat quality of Pingliang Red cattle,especially the amino acid composition advantage,gives it good taste and flavor,indicating the potential of these cattle for producing high-end beef.

关 键 词：肉牛 背最长肌 肉品质 脂肪酸 氨基酸 平凉红牛 西门塔尔牛 

分 类 号：S823[农业科学—畜牧学]