阉牛不同部位肉品质比较  

Comparison of meat quality in different parts of castrated cattle

作　　者：桂干北 曾泽 胡桂芬 肖祥应 吴文俊 陈鹏 夏雅珺 张华琦[1] GUI Gan-bei;ZENG Ze;HU Gui-fen;XIAO Xiang-ying;WU Wen-jun;CHEN Peng;XIA Ya-jun;ZHANG Hua-qi

机构地区：[1]铜仁职业技术学院国家民委中兽药重点开放实验室、贵州省饲料饲草安全与高效应用工程研究中心,贵州铜仁554309

出　　处：《饲料研究》2023年第11期118-122,共5页Feed Research

基　　金：江西省重点研发计划项目(项目编号:20181ACF60013)。

摘　　要：试验旨在分析阉牛不同部位肉品质。试验屠宰6头年龄、体重相近的阉牛,分别采集上脑、眼肉、外脊、里脊、大黄瓜条、胸肉、冈下肌肉样,测定营养指标、理化特性与氨基酸组成。结果显示,上脑脂肪(EE)含量最高,冈下肌次之,大黄瓜条最低;上脑蛋白质含量(CP)极显著低于其他部位(P<0.01)。冈下肌pH45 min值最高,大黄瓜条最低。大黄瓜条熟肉率均显著低于其他部位(P<0.05)。上脑亮度(L*值)均显著高于其他部位(P<0.05),冈下肌、上脑红度(a*值)均显著高于外脊、眼肉(P<0.05)。冈下肌必需氨基酸(EAA)含量均显著低于里脊(P<0.05);冈下肌的EAA含量极显著低于眼肉(P<0.01)。里脊的必需氨基酸/总氨基酸(EAA/TAA)、必需氨基酸/非必需氨基酸(EAA/NEAA)极显著高于冈下肌(P<0.01),显著高于胸肉(P<0.05)。7个部位呈味氨基酸间存在显著差异(P<0.05);除缬氨酸(Val)、蛋氨酸+胱氨酸(Met+Cys)外,其他必需氨基酸评分均超出FAO/WHO标准;眼肉Val评分、异亮氨酸(Ile)评分均显著高于冈下肌(P<0.05)。研究表明,阉牛不同部位肌肉营养指标、理化特性与氨基酸组成存在显著差异,阉牛眼肉、里脊、外脊的脂肪与蛋白质含量较高,肉色鲜亮,氨基酸品质较好,可作为高品质牛肉的开发利用。The experiment was to analyze difference of muscle quality in different parts of castrated cattle.Six castrated cattle with similar age and weight were slaughtered and meat samples from high rib,ribeye,tenderloin,striploin,brisket,outside plat and infraspinatus were collected to determine nutritional indexes,physicochemical properties and amino acid composition.The results showed that EE content of high rib was the highest,followed by infraspinatus and outside plat was lowest.The CP content in upper brain was extremely lower than other parts(P<0.01).The pH45 min value of infraspinatus was the highest and that of outside plat was the lowest.The cooked meat rate of outside plat was significantly lower than that of other parts(P<0.05).The L*of high rib was significantly higher than that of other parts(P<0.05).The a*of the infraspinatus and high rib was higher than that of striploin and ribeye(P<0.05).The content of EAA in subaspinatus muscle was significantly lower than that in tenderloin(P<0.05).The content of EAA in infraspinatus muscle was extremely lower than that in ocular flesh(P<0.01).The EAA/TAA and EAA/NEAA in tenderloin were extremely higher than those in subaspinatus muscle(P<0.01),and significantly higher than those in brisket(P<0.05).There were significant differences among flavor amino acids in seven parts(P<0.05).Except Val and Met+Cys,the scores of other essential amino acids exceeded FAO/WHO standards.Val score and Ile score of ocular flesh were significantly higher than those of infraspinatus muscle(P<0.05).The experiment indicates that there are significant differences in nutritional indexes,physicochemical characteristics and amino acid composition of muscles in different parts of castrated cattle,tenderloin,striploin,ribeye have high fat and protein content,bright color and excellent amino acid composition,castrated cattle can developed and utilized of high-quality beef.

关 键 词：阉牛 肌肉部位 肉品质 氨基酸 

分 类 号：S823[农业科学—畜牧学]