美仁牦牛肉不同部位常规营养成分及氨基酸和脂肪酸测定分析

Determination and analysis of nutritional components, amino acids and fatty acids in different parts of yak meat

中文关键词: 关键词：美仁牦牛肉  不同部位；营养成分  氨基酸  脂肪酸；对比分析

英文关键词: Key words: yak meat  different parts  nutritional components  amino acids  fatty acids  comparative analysis

中文摘要:

      摘 要：选取放牧条件下体况良好、体重相近的甘南成年美仁公牦牛 6 头、母牦牛 4头进行屠宰，采取美仁牦牛肉的肩甲、背最长肌、股二头肌三个部位的分割肉。测定不同部位营养成分、氨基酸和脂肪酸。 结果显示：不同部位美仁牦牛肉的蛋白质含量为22.97%～23.07%，其中股二头肌蛋白质含量最低，背最长肌最高；脂肪含量为1.27%～2.49%，股二头肌脂肪脂肪含量较低，不足1.27%。氨基酸含量丰富，脂肪酸总量依次为肩甲、背最长肌、股二头肌上脑肉。通过对比分析不同部位美仁牦牛肉中营养成分、氨基酸和脂肪酸等含量存在差异。

英文摘要:

      Abstract: six male yaks and four female yaks with similar body weight were selected from Gannan province and slaughtered under grazing conditions, cut the meat from the shoulder, longissimus dorsi and Biceps femoris muscle of yak meat. The nutritional components, amino acids and fatty acids were determined. The results showed that the protein content of different parts of yak meat was 22.97% ～2 23.07% , among which the protein content of biceps femoris was the lowest and that of longissimus dorsi was the highest, and the fat content was 1.27% ～22.49% , the fat content of biceps femoris was less than 1.27% . The content of amino acids is rich, and the total amount of fatty acids is in turn the shoulder, longissimus dorsi, and the brain muscle on the Biceps femoris muscle. The differences of nutritional components, amino acids and fatty acids in different parts of yak meat were analyzed.