排酸处理对湘南黄牛氨基酸以及脂肪酸的影响

Effects of acid discharge on amino acids and fatty acids of xiangnan cattle

中文关键词: 排酸  湘南黄牛  氨基酸  脂肪酸

英文关键词: acid discharge  xiangnan cattle  amino acids  fatty acids

中文摘要:

      [目的]为改善湘南黄牛肉用品质,并在生产中推广应用。[方法]试验选取6头同一品种、月龄接近的湘南黄牛经同一饲喂条件育肥后进行屠宰,测定排酸前后牛肉中氨基酸、脂肪酸含量等指标。[结果]结果表明：排酸牛肉组氨酸、甘氨酸、蛋氨酸、肌氨酸、色氨酸、∑鲜味氨基酸、∑苦味氨基酸含量显著升高(P<0.05)；丙氨酸、缬氨酸、脯氨酸、苏氨酸、瓜氨酸、∑甜味氨基酸含量显著降低(P<0.05)。排酸牛肉十二酸、十四酸、十五酸、顺-11-二十碳烯酸、饱和脂肪酸(SFA)含量显著升高(P<0.05)；顺-9,12,15-十八碳三烯酸、顺-8,11,14-二十碳三烯酸、顺-5,8,11,14-二十碳四烯酸、二十碳五烯酸、二十二碳六烯酸、多不饱和脂肪酸(PUFA)、PUFA/SFA、 n-6 PUFA、n-3 PUFA含量显著降低(P<0.05)。[结论]最终得出,通过排酸处理湘南黄牛能够满足人体从肉类摄取氨基酸的需求,同时有效改变脂肪酸含量,提高肉用品质。

英文摘要:

      [Objective] In order to improve the quality of xiangnan cattle and promote its application in production. [Method]In this experiment,six xiangnan cattles of the same breed and similar age of the month were slaughtered after fattening under the same feeding conditions and the amino acids and fatty acids content in the muscles before and after acid discharge were determined.[Result]The results showed that the content of histidine,glycine,methionine,sarcosine,tryptophan,∑umami amino acids,and ∑bitter amino acids were increased significantly(P<0.05).The content of alanine,valine,proline,threonine,citrulline,and ∑sweet amino acids were decreased significantly(P<0.05).The content of dodecanoic acid,myristic acid,pentadecanoic acid,cis-11-eicosenoic acid,and saturated fatty acid(SFA)were increased significantly(P<0.05).The content of cis-9,12,15-octadecene Carbtrienoic acid,cis-8,11,14-eicosatrienoic acid,cis-5,8,11,14-eicosatetraenoic acid,eicosapentaenoic acid,docosahexaenoic acid,polyunsaturated fatty acids (PUFA),PUFA/SFA,n-6 PUFA,and n-3 PUFA were decreased significantly(P<0.05).[Conclusion] Xiangnan cattle could meet the needs of human body to absorb amino acids from meat, and effectively change the content of fatty acids and improve the meat quality.