文章摘要
金川牦牛和中国西门塔尔牛肉品质差异研究
Beef Quality Difference of Jinchuan Yak and Chinese Simmentel
  
DOI:
中文关键词: 金川牦牛  中国西门塔尔牛  营养品质  食用品质
英文关键词: Jinchuan yak  China Simmental cattle  nutritional quality  food quality  amino acids  fatty acids
基金项目:现代农业产业技术体系建设专项(CARS-37);新疆维吾尔自治区重点研发专项“新疆褐牛健康养殖技术集成与产业化示范”(2017B01001)
作者单位
王 煦 伊犁职业技术学院 
崔繁荣 新疆畜牧科学院 
叶治兵 新疆畜牧科学院 
李海鹏 北京畜牧兽医研究所 
张 杨 新疆畜牧科学院 
李 娜 新疆畜牧科学院 
李红波 新疆畜牧科学院 
张金山 新疆畜牧科学院 
闫向民 新疆畜牧科学院 
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中文摘要:
      [目的]为研究金川牦牛与中国西门塔尔牛牛肉品质差异。[方法]试验选取成年的金川牦牛和中国西门塔尔牛进行屠宰性能比较分析。其测定指标包括:脂肪、水分、蛋白质、pH值、剪切力、蒸煮损失、压力失水率、肉色(L *a *b *值)、氨基酸、脂肪酸。[结果]结果表明:金川牦牛和中国西门塔尔牛的辣椒条、外脊和小黄瓜条在脂肪、蛋白质、L *值、a *值、氨基酸、脂肪酸具有显著性差异(P<0.05),在水分、pH值、剪切力、蒸煮损失、b *值无显著性差异(P >0.05)。[结论]金川牦牛与中国西门塔尔牛牛肉品质相比具有较高的脂肪、蛋白质、必须氨基酸总量、不饱和脂肪酸、L *b *值,其营养价值更高、肉色更加鲜红易被消费者接受。
英文摘要:
      [Objective] In order to study the difference in beef quality between Jinchuan yak and Chinese Simmental. [Method] In this experiment, adult Jinchuan yak and Chinese Simmental cattle were selected for comparative analysis of slaughter performance. The measured indicators include: Fat, moisture, protein, pH, shear, cooking loss, pressure loss rate, flesh color (L*, a* and b* values), amino acids, fatty acids. [Result] The results showed that there were significant differences in fat, protein, L* value, a* value, amino acid and fatty acid between the experimental group Jinchuan yak and the control group of Chinese Simmental cattle (P < 0.05). There was no significant difference in water, pH, shearing force, cooking loss, and b* value (P > 0.05). [Conclusion] Compared with the quality of Chinese Simmental beef, the experimental group Jinchuan yak has higher fat, protein, total essential amino acids, unsaturated fatty acids, L* and b* values, and its nutritional value is higher and the flesh color is more vivid.
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