纯种日本和牛与西门塔尔杂交牛与西门塔尔牛肉品质对比分析

Comparative Analysis of Beef Quality Between Japanese Wagyu and Simmental Crossbreed Cattle and Pure Simmental Cattle

中文关键词: 日本和牛  西门塔尔牛  杂交改良  肉品质

英文关键词: Wagyu cattle  Simmental cattle  crossbreed  meat quality

中文摘要:

      [目的]旨在研究和牛杂交牛（日本和牛♀×西门塔尔牛♂）与西门塔尔牛的肉品质性能。[方法]选择相同月龄、体重相近的和牛杂交牛和西门塔尔牛各5头，屠宰后选取背最长肌分析肉品质特性。[结果]结果表明，和牛杂交牛的粗脂肪显著高于西门塔尔牛（P<0.05）；粗蛋白、成人必需氨基酸和鲜味氨基酸相比西门塔尔牛表现出良好的优势（P>0.05）；饱和脂肪酸含量降低，单不饱和脂肪酸和多不饱和脂肪酸含量相比西门塔尔牛有所升高（P>0.05）。[结论]说明和牛杂交牛具有较好的营养价值，其肉品质略优于西门塔尔牛。

英文摘要:

      [Objective]The experiment aims to study the meat quality between wagyu crossbreed cattle (Japan wagyu♀ × Simmental cattle♂) and Simmental cattle. [Method] Five 12-month-old, similar weight cattle were chosen in this study respectively. Longissimus dorsi was used to analysis meat quality characteristics after slaughter. [Result] The results showed that crude fat in wagyu crossbreed cattle was significantly higher than that of Simmental cattle (P< 0.05), crude protein, essential amino acids and tasty amino acids in wagyu crossbreed cattle showed good trends than those in Simmental cattle (P > 0.05), saturation fatty acid (SFA) content was decreased than Simmental cattle (P> 0.05), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were increased compared with Simmental cattle (P > 0.05). [Conclusion] In conclusion, wagyu crossbreed cattle had better nutritional value and meat quality than Simmental cattle.