去势对空山牛牛肉营养价值和风味物质的影响 ———Ⅱ.脂肪酸和肌苷酸含量

Effect of Castration on the Nutritional Value and Flavor Compounds of Kongshan Cattle Beef——Ⅱ.The Contents of Fatty Acids and Inosinic Acid

中文关键词: 空山牛  去势  脂肪酸  营养价值  牛肉风味

英文关键词: Kongshancattle  castration  fattyacid  nutritionalvalue  flavorcompounds

中文摘要:

      为探讨去势对空山牛牛肉营养价值和风味物质的影响,试验选取健康状况良好的36月龄空山牛公牛12头,去势组和未去势组各6头,育肥试验结束后每组各选取3头屠宰,测定牛肉中脂肪酸和肌苷酸含量。结果表明,与未去势组相比,去势组空山牛牛肉中十五烷酸(C15:0)、花生酸(C20:0)、油酸(C18:1n9c)、单不饱和脂肪酸、不饱和脂肪酸含量和单不饱和脂肪酸/饱和脂肪酸比值极显著提高(P≤0.01),棕榈油酸(C16:1)、饱和脂肪酸+单不饱和脂肪酸含量及不饱和脂肪酸/饱和脂肪酸比值显著提高(P≤0.05),肌苷酸含量亦显著提高(P ≤0.05)。说明空山牛去势育肥能够提高牛肉营养价值,改善牛肉风味。

英文摘要:

      To investigate the effects of castration on the nutritional value and flavor compounds of Kongshan beef,a trial was conducted using 12 healthy 36-month-old Kongshan bulls.The bulls were divided into two groups: a castrated group and a non-castrated group,with 6 animals in each group.After the fattening period,3 bulls from each group were selected for slaughter,and the contents of fatty acids and inosinic acid in the beef were measured.The results showed that compared to the non-castrated group,the contents of pentadecanoic acid (C15:0),arachidic acid (C20:0),oleic acid (C18:1n9c), monounsaturated fatty acids,unsaturated fatty acids,and the ratio of monounsaturated fatty acids to saturated fatty acids in the beef of castrated Kongshan cattle were extremely significantly increased (P≤0.01).The contents of palmitoleic acid (C16:1),saturated fatty acids + monounsaturated fatty acids, and the ratio of unsaturated fatty acids to saturated fatty acids were significantly increased (P≤0.05),and the inosinic acid content was also significantly increased (P≤0.05).This indicates that castration and fattening of Kongshan cattle can enhance the nutritional value of the beef and improve its flavor.