西藏雅江雪牛与牦牛肉质特性比较研究

Comparison of meat quality characteristics of Tibetan Yajiang snow cattle and yak

中文关键词:  雅江雪牛  牦牛  肉品质

英文关键词:Yajiang snow cattle  yak  meat quality

中文摘要:

      目的 研究雅江雪牛与牦牛肉食用品质及营养成分含量的差异。方法 选择健康成年(5~7岁)的西藏公牦牛、公雅江雪牛和母雅江雪牛各6头, 对其体尺、背最长肌基本营养成分和氨基酸、脂肪酸以及食用品质指标进行分析。结果 雅江雪牛肉的蛋白质含量较丰富, 属于高蛋白性食品。公雅江雪牛和母雅江雪牛肉中必需氨基酸与总氨基酸的比值(essential amino acid/total amino acid, EAA/TAA)分别为44.7%和44.8%, 必需氨基酸与非必需氨基酸的比值(essential amino acid/nonessential amino acids, EAA/NEAA)分别为80.7%和80.8%, 表明雅江雪牛肉为优质蛋白; 雅江雪牛的脂肪含量较高, 相对于普通牦牛, 具有更好的风味品质; 雅江雪牛蒸煮损失率较低, 具有较好的加工性能; 雅江雪牛颜色鲜红, 更符合消费者喜好。结论 雅江雪牛生长速度快, 脂肪含量相较于传统牦牛明显升高, 能够在西藏有限的牧草资源环境中产生相对于牦牛更高的经济利用价值, 对西藏地区的肉牛产业起到良好的促进作用。

英文摘要:

      Objective To investigate the meat qualities and nutrient composition differences between Yajing snow cattle and yak. Methods Six of 3 groups (Yajiang male, Yajiang female and male yak) of 5-7 years old cattle were selected to investigate the basic nutritional components, such as amino acids, fatty acids and edible quality indexes of their body size and longissimus dorsi muscles. Results Yajing snow beef is rich in protein content and belongs to high protein food. EAA/TAA(essential amino acid/total amino acid) of Yajiang male and Yajiang female were 44.7% and 44.8%, EAA/NEAA(essential amino acid/nonessential amino acids) were 80.7% and 80.8%, which indicated that the beef were high grade resource of protein for consumers. The beef of Yajiang snow cattle could be cooked with better flavors due to its high content of fat compared with yak. Its cook loss was lower so that it could be processed well in factory; it would be preferred by consumers because of its bright and fresh outlooking. Conclusion Yajiang snow cattle grows faster than traditional yak fed in Tibet, the component of fatty acids is also higher, Yajiang snow cattle can provide higher economic value than yak in Tibet's limited pasture resource environment and promote beef cattle industry in Tibet.