冷季不同饲养方式对青海高原型牦牛肉品质的影响  

Effects of different feeding methods on meat quality of Qinghai plateau-type yak during the cold season

作　　者：靳生伟 孙永刚[1,2] 祁增源 周建强 丁维芹 刘亚倩 韩银仓 JIN Sheng-wei;SUN Yong-gang;QI Zeng-yuan;ZHOU Jian-qiang;DING Wei-qin;LIU Ya-qian;HAN Yin-cang

机构地区：[1]青海大学畜牧兽医科学院,青海西宁810016 [2]青海省高原家畜遗传资源保护与创新利用重点实验室,青海西宁810016

出　　处：《饲料研究》2024年第23期6-11,共6页Feed Research

基　　金：青海省科技厅项目(项目编号:2023-NK-X02、2023-NK-P50、2024-NK-109)。

摘　　要：试验旨在研究冷季自然放牧与异地舍饲育肥的饲养方式对青海高原型牦牛肉品质的影响。选取320头18月龄体重(142.45±2.65)kg的公牦牛,随机分为放牧组(A组)和异地育肥组(B组)。每组160个重复,每个重复1头牛。预试期10 d,正式试验期170 d。结果显示,B组肌肉亮度(L*)值和黄度(b*)值显著高于A组(P<0.05),红度(a*)值极显著低于A组(P<0.01);B组剪切力极显著低于A组(P<0.01),滴水损失显著低于A组(P<0.05),熟肉率极显著高于A组(P<0.01)。B组水分含量显著低于A组(P<0.05),粗蛋白和Ca含量显著高于A组(P<0.05),粗脂肪含量极显著高于A组(P<0.01)。B组的葵酸(C10∶0)、月桂酸(C12∶0)、十五烷酸(C15∶0)、棕榈酸(C16∶0)和十七烷酸(C17∶0)含量显著或极显著高于A组(P<0.05或P<0.01),油酸(C18∶1n9c)含量极显著高于A组(P<0.01),豆蔻油酸(C14∶1)和二十碳烯酸(C20∶1)含量显著高于A组(P<0.05),亚油酸(C18∶2n6c)、γ-亚麻酸(C18∶3n6)、α-亚麻酸(C18∶3n3)、EPA(C20∶5n3)和花生四烯酸(C20∶4n6)含量极显著低于A组(P<0.01);B组饱和脂肪酸(SFA)和单不饱和脂肪酸(MUFA)含量相较A组极显著升高(P<0.01),不饱和脂肪酸(UFA)和多不饱和脂肪酸(PUFA)相较A组极显著降低(P<0.01),PUFA/SFA比值相较A组极显著降低(P<0.01);n-6 PUFA/n-3 PUFA比值相较A组极显著升高(P<0.01)。B组总氨基酸含量、鲜味氨基酸含量、必需氨基酸含量和非必需氨基酸含量显著或极显著高于A组(P<0.05或P<0.01);B组甘氨酸、丙氨酸、丝胺酸、缬氨酸、苏氨酸、半胱氨酸、异亮氨酸、天门冬酰胺、天门冬氨酸、谷氨酸、精氨酸、色氨酸、赖氨酸、酪氨酸含量显著或极显著高于A组(P<0.05或P<0.01),谷氨酰胺、脯氨酸极显著低于A组(P<0.01)。研究表明,冷季异地育肥的饲养方式改善了牦牛肉的加工品质和食用品质,提高了肌肉的一般营养价值,虽然损失肌肉中的部分有益脂肪酸,但提高了肉质的鲜味�The experiment aimed to investigate the effects of cold season natural grazing and ex situ fattening on the meat quality of Qinghai pateau-type yak.320 male yaks(142.45±2.65)kg in body weight at 18 months of age were selected and randomly divided into a grazing group(Group A)and an ex situ fattening group(Group B).There were 160 replicates in each group and one cow in each replicate.The pre-test period was ten days,the formal test period was 170 days.The results showed that the values of brightness(L*)and yellowness(b*)in Group B were significantly higher than those in Group A(P<0.05),and the value of redness(a*)was extremely lower than that in Group A(P<0.01).The values of shear force in Group B were extremely lower than those in Group A(P<0.01),and drip loss significantly lower than that in Group A(P<0.05),and the rate of cooked meat was extremely higher than that in Group A(P<0.01).The moisture content of Group B was significantly lower than that of Group A(P<0.05),while the crude protein and calcium content were significantly higher than that of Group A(P<0.05),and the crude fat content was extremely higher than that of Group A(P<0.01).The concentrations of decanoic acid(C10∶0),lauric acid(C12∶0),pentadecanoic acid(C15∶0),palmitic acid(C16∶0),and heptadecanoic acid(C17∶0)of Group B were significantly or extremely higher than that of group A(P<0.05 or P<0.01).The content of oleic acid(C18∶1n9c)of Group B was extremely higher than that of Group A(P<0.01),and cardamom oleic acid(C14∶1)and eicosapentaenoic acid(C20∶1)concentrations were significantly higher than those in Group A(P<0.05).The concentrations of linoleic acid(C18∶2n6c),γ-linolenic acid(C18∶3n6),α-linolenic acid(C18∶3n3),EPA(C20∶5n3),and arachidonic acid(C20∶4n6)in Group B were extremely lower than that of Group A(P<0.01).The concentrations of saturated fatty acids(SFA)and monounsaturated fatty acids(MUFA)in Group B were extremely higher compared with that of Group A(P<0.01),whereas the concentrations of unsaturated fatty

关 键 词：牦牛 肉品质 营养价值 放牧 舍饲 

分 类 号：S823[农业科学—畜牧学]