美仁牦牛肉不同部位常规营养成分及氨基酸和脂肪酸测定分析  

Determination and Analysis of Nutritional Components,Amino Acids and Fatty Acids in Different Parts of Meiren Yak Meat

作　　者：李红梅 包永清 张红霞 马登录 王文飙 LI Hong-mei;BAO Yong-qing;ZHANG Hong-xia;MA Deng-lu;WANG Wen-biao(Animal Husbandry Workstation of Gannan Tibetan Autonomous Prefecture,Hezuo,Gansun 747000)

机构地区：[1]甘南州畜牧工作站,甘肃合作747000

出　　处：《中国牛业科学》2024年第3期33-36,共4页China Cattle Science

基　　金：科技重大专项(21ZD10NA001);种业攻关项目(GZGG-2021-1);2022年度州列科技项目(2022JY1NZ020)。

摘　　要：选取放牧条件下体况良好、体重相近的甘南成年美仁公牦牛6头、母牦牛4头进行屠宰,采取美仁牦牛肉的肩甲、背最长肌、股二头肌三个部位的分割肉。测定不同部位营养成分、氨基酸和脂肪酸。结果显示:不同部位美仁牦牛肉的蛋白质含量为22.97%~23.07%,其中股二头肌蛋白质含量最低,背最长肌最高;脂肪含量为1.27%~2.49%,股二头肌脂肪脂肪含量较低,不足1.27%。氨基酸含量丰富,脂肪酸总量依次为肩甲、背最长肌、股二头肌上脑肉。通过对比分析不同部位美仁牦牛肉中营养成分、氨基酸和脂肪酸等含量存在差异。Six adult Meiren male yaks and four female yaks with good physical condition and similar body weight were selected for slaughter under grazing conditions.Take the segmented meat from the shoulder armor,longissimus dorsi and biceps femoris muscle of Meiren yak meat and determine the nutritional components,amino acids and fatty acids of different parts.The results showed that the protein content of Meiren yak meat in different parts ranged from 22.97%to 223.07%,with the lowest protein content in the biceps femoris muscle and the highest longissimus dorsi.The fat content was 1.27%to 22.49%,and the fat content in biceps femoris was less than{1.27%}.The amino acids content was rich,and the total amount of fatty acids was in the order of shoulder,armor,longissimus dorsi,and upper brain muscle of biceps femoris.The differences of nutritional components,amino acids and fatty acids in different parts of yak meat were analyzed.

关 键 词：美仁牦牛肉 不同部位 营养成分 氨基酸 脂肪酸 对比分析 

分 类 号：S823[农业科学—畜牧学]