沃金黑牛母牛与阉公牛牛肉品质比较及影响因素分析

Meat quality comparison and influencing factors analysis of female cattle and steers of Woking black cattle

中文关键词:  沃金黑牛  营养成分  氨基酸  脂肪酸  质构特性  主成分分析

英文关键词:Woking black cattle  nutritional composition  amino acid  fatty acid  texture characteristics  principal components analysis

中文摘要:

      目的 对比沃金黑牛母牛与阉公牛牛肉品质, 分析其影响因素。方法 随机选取18头健康、无病、发育正常的30个月龄沃金黑牛(母牛9头, 阉公牛9头)为研究对象, 测定其背最长肌的水分、粗蛋白、肌内脂肪、氨基酸、脂肪酸、质构特性, 并基于主成分分析考察影响沃金黑牛肉肉质的因素。结果 母牛和阉公牛牛肉的水分、粗蛋白、肌内脂肪以及各氨基酸含量无显著差异(P>0.05)。母牛牛肉必需氨基酸(essential amino acid, EAA)/总氨基酸(total amino acid, TAA)为39.74%, 阉公牛EAA/TAA为39.83%, 符合联合国粮食及农业组织/世界卫生组织(Food and Agriculture Organization/World Health Organization, FAO/WHO)的理想模式。母牛和阉公牛牛肉氨基酸评分(amino acid score, AAS)接近1, 化学评分(chemical score, CS)与标准蛋白的组成还有一定差距。母牛牛肉单不饱和脂肪酸(monounsaturated fatty acid, MUFA)含量极显著低于阉公牛(P<0.01), 而多不饱和脂肪酸(polyunsaturated fatty acid, PUFA)含量显著高于阉公牛(P<0.05)。母牛牛肉MUFA:饱和脂肪酸(saturated fatty acid, SFA)极显著低于阉公牛(P<0.01), PUFA:SFA显著高于阉公牛(P<0.05)。母牛和阉公牛各质构指标均无显著差异, 咀嚼度、黏性、硬度、黏合力为影响肉质的主要因素, 且质构指标优先性强于营养指标。结论 阉公牛脂肪酸含量与母牛差异显著, 水分含量、粗蛋白含量、粗脂肪含量、氨基酸含量与组成、质构指标之间差异均不显著。质构指标比营养指标更能影响沃金黑牛肉的品质。

英文摘要:

      Objective To compare the meat quality of female cattle and steers of Woking black cattle, and analyze its influencing factors. Methods A total of 18 healthy, well-developed and normal 30-month-oldWoking black cattle (9 female cattle and 9 steers) were randomly selected as the experimental objects, the moisture content, crude protein, intramuscular fat, amino acid, fatty acid, texture characteristics of the longissimus dorsi were determined. Then, the factors affecting beef quality of Woking black cattlewere confirmed based on principal component analysis. Results There were no significant differences for the moisture, crude protein, intramuscular fat and amino acids of beef between the female cattle and the steer (P>0.05). The essential amino acid (EAA)/total amino acid (TAA) of the female cattle beef was 39.74%, the EAA/TAA of the steer was 39.83%, which all met the Food and Agriculture Organization/World Health Organization (FAO/WHO) standard. The amino acid scores (AAS) of female cattle and steer were all close to 1, there was still a gap between the chemical scores (CS) of the beef samples and the composition of standard protein. The content of monounsaturated fatty acid (MUFA) in female cattle beef was significantly lower than steer (P<0.01), and the content of polyunsaturated fatty acid (PUFA) in female cattle was significantly higher than steer (P<0.05). The MUFA:saturated fatty acid (SFA) of the female cattle was significantly lower than steer (P<0.01), and the PUFA:SFA of the female cattle was significantly higher than steer (P<0.05). There were no significant differences for texture characteristics, chewiness, viscosity, hardness and adhesion were found to be the most important factors affecting the meat quality, the priority of texture index was higher than nutrition index. Conclusion The fatty acid composition of steer is significantly different from female cattle. There are no significant differences for the moisture, crude protein, intramuscular fat, amino acids content and composition, and texture characteristics of beef between the female cattle and the steers. Texture characteristics can affect the meat quality of Woking black cattle more than nutrition index.