帕里牦牛杂交后代不同部位牦牛肉营养成分测定分析

Analysis of nutritional components of yak meat in different parts of hybrid offspring of pali yak

中文关键词: 帕里牦牛  杂交后代  营养成分  部位

英文关键词: Pali Yak  Hybrid Offspring  Nutritional Component  Parts

中文摘要:

      旨在研究3岁帕里牦牛杂交后代（帕里牦牛♂×林周牦牛♀）公牛不同部位（上脑、西冷和米龙）肉营养成分和西冷部位挥发性风味物质组成。根据食品国家安全标准测定方法及气相色谱-质谱联用系统测定不同部位肉氨基酸、脂肪、蛋白质、水分、脂肪酸含量和西冷部位挥发性风味物质相对含量。结果表明，林周本地公牦牛上脑部位苯丙氨酸、精氨酸和脯氨酸含量显著低于帕里牦牛杂交后代（P<0.05）。林周本地牦牛西冷部位脂肪含量显著高于帕里牦牛杂交后代（P<0.05），而帕里牦牛杂交后代米龙部位脂肪含量有下降趋势（P<0.1），水分含量有增加趋势（P<0.1）。林周本地牦牛米龙部位C16:0、C18:0、C18:1n9c、C16:1和C18:2n6c含量显著高于帕里牦牛杂交后代（P<0.05）。林周本地牦牛共检出6大类9种不同的化合物，包括醛类、醇类、酯类、酸类、酮类和芳香类。帕里牦牛杂交后代共检出4大类9种不同的化合物，包括醛类、醇类、酯类和酮类。综上，林周本地牦牛与帕里牦牛杂交后代上脑、西冷和米龙部位肉氨基酸、脂肪、脂肪酸和风味物质组成有较大差异，利用帕里牦牛杂交可能影响牛肉脂肪含量、脂肪酸组成及风味。

英文摘要:

      The purpose is to study the nutritional components of three parts (sirloin, high rib and topside) and the volatile flavor component of sirloin in bulls belonging to the hybrid offspring of 3-year-old Parry yak (Pali yak ♂ × Linzhou yak ♀). According to the method described in the national food safety standard, the contents of amino acids, fat, protein, water, fatty acids were tested. The relative contents of volatile flavor substances in sirloin were tested using the gas chromatography-mass spectrometry system. The results showed that the contents of phenylalanine, arginine and proline in the high rib of Linzhou male yak were significantly lower than those of hybrid offsprings (P < 0.05). The fat contents of sirloin in Linzhou yak was significantly higher than that of hybrid offspring (P < 0.05). The fat content of topside in hybrid offspring decreased (P < 0.1) but the water content increased (P < 0.1). The contents of c16:0, c18:0, c18:1n9c, c16:1 and c18:2n6c of topside in Linzhou yak were significantly higher than those of hybrid offspring (P < 0.05). Six categories and nine different compounds were detected in linzhou yak including the aldehydes, alcohols, esters, acids, ketones and aromatics. Four categories and nine different compounds, including the aldehydes, alcohols, esters and ketones, were detected in the hybrid offspring. In conclusion, there are differences in the contents of amino acid, fat, fatty acid and the flavor substance composition in parts of sirloin, high rib and topside between the hybrid offspring and Linzhou yak. The hybrid utilization of pali yak may affect the fat content, fatty acid composition and flavor of beef.