贵州关岭黄牛不同部位肌肉中营养成分含量及品质分析  

Analysis of nutritional components and quality in different muscle parts of Guanling cattle in Guizhou

作　　者：雷露 许浩翔 周景瑞 姜玲玲 罗文菊 艾蓉 冉江[1] 余波 LEI Lu;XU Haoxiang;ZHOU Jingrui;JIANG Lingling;LUO Wenju;AI Rong;RAN Jiang;YU Bo(Institute of Animal Husbandry and Veterinary Medicine,Guizhou Academy of Agricultural Sciences,Guiyang 550005,China)

机构地区：[1]贵州省农业科学院畜牧兽医研究所,贵阳550005

出　　处：《黑龙江畜牧兽医》2023年第20期52-56,共5页Heilongjiang Animal Science And veterinary Medicine

基　　金：贵州省科技支撑计划项目“关岭黄牛肉品分割加工关键技术研究与示范”(黔科合支撑[2021]一般132);贵州省科技支撑计划项目“贵州黄牛肉质量分级和品质控制关键技术研究与示范”(黔科合重大专项[2020]3009-4);贵州省农业农村厅“贵州省现代肉牛产业技术体系建设项目”(GZCYTX2022-0302)。

摘　　要：为了探究贵州关岭黄牛不同部位肌肉的营养成分和氨基酸含量差异,试验选取20头24~28月龄贵州关岭黄牛为试验对象,屠宰后采集眼肌肉、上脑、牛腩、脊肋排、里脊、臀肉测定pH值、滴水损失率、剪切力、肉色[亮度(L^(*))值、红色(a^(*))值、黄色(b^(*))值]及水分、脂肪、蛋白质含量和氨基酸组成。结果表明:关岭黄牛肉样pH值均小于7,呈酸性;滴水损失率大小表现为臀肉>上脑>眼肌肉>牛腩>里脊>脊肋排;臀肉剪切力显著高于其他部位(P<0.05),上脑剪切力最低;牛腩的L^(*)值、a^(*)值和b^(*)值最优;眼肌肉、上脑、臀肉中水分含量差异不显著(P>0.05),但显著高于牛腩、脊肋排和里脊(P<0.05);臀肉中蛋白质含量显著高于其他部位(P<0.05),脂肪含量显著低于其他部位(P<0.05);脊肋排中蛋白质含量相对较低、脂肪含量相对较高;各部位共检出16种氨基酸,其中必需氨基酸7种;谷氨酸含量最高,赖氨酸、天冬氨酸、精氨酸、甘氨酸、丙氨酸等含量较高;眼肌肉、上脑、牛腩、里脊和臀肉的必需氨基酸含量较高,在26.59~28.92 g/100g之间,占氨基酸总量的38.29%~40.74%;除脊肋排外,其余各部位功能性氨基酸(包括鲜味氨基酸、甜鲜味氨基酸、苦味氨基酸)含量均差异不显著(P>0.05);鲜味氨基酸和甜鲜味氨基酸之和占氨基酸总量的50.74%~54.54%,其中脊肋排部位最高,上脑部位最低;各部位苦味氨基酸与氨基酸总量的比值均较高,在45.45%~49.26%之间,其中里脊部位最高,脊肋排部位最低。说明贵州关岭黄牛肉的营养成分和氨基酸含量较为理想。In order to explore the differences of nutrients and amino acids content in different muscle parts of Guizhou Guanling cattle,20 Guanling cattle(24 to 28 months old)were selected as the experimental subjects.Eye muscle,chuck,brisket,loinrib,tenderloin,and rump were collected after slaughter.pH value,drip loss rate,shear force,meat color(L^(*)value,a^(*)value,b^(*)value),and the content of water,fat,protein,and the composition of amino acids were determined.The results showed that the pH value of the meat samples of Guanling cattle was less than 7,which was acidic.The drip loss rate was rump>chuck>eye muscle>brisket>tenderloin>loinribs.The shear force of rump was significantly higher than that of other parts(P<0.05),the shear force of chuck was the lowest.The L^(*),a^(*)and b^(*)values of brisket were the best.There was no significant difference in water content among eye muscle,chuck and rump(P>0.05),but they were significantly higher than that in brisket,loinrib and tenderloin(P<0.05).The cut of the rump had a higher protein content and a lower fat content compared with other cuts(P<0.05).The protein content was relatively low and the fat content was relatively high in loinrib.A total of 16 amino acids were detected in each cut,7 of which were essential amino acids.The content of glutamic acid was the highest,with higher levels of lysine,aspartic acid,arginine,glycine,alanine,etc.The contents of essential amino acids in eye muscle,chuck,brisket,tenderloin and rump were higher,ranging from 26.59-28.92 g/100 g,which accounted for 38.29%-40.74%of total amino acids.There were no significant differences in the contents of functional amino acids(including umami amino acids,sweet umami amino acids,and bitter amino acids)in all parts(P>0.05)except ribs.The sum of amami amino acids and sweet amami amino acids accounted for 50.74%-54.54%of total amino acids,among which the loinrib was the highest and the chuck was the lowest.The bitter amino acids/total amino acids in all parts were higher,ranging from 45.45%to 49.26%,amo

关 键 词：关岭黄牛 不同部位 眼肌肉 上脑 牛腩 营养成分 滴水损失 剪切力 氨基酸 

分 类 号：S823.92[农业科学—畜牧学]