成年和幼龄雪多牦牛肉品质特性研究

Study on meat quality characteristics of adult and young Xueduo yaks

中文关键词:  雪多牦牛  年龄  肉品质

英文关键词:Xueduo yak  age  meat quality

中文摘要:

      目的 研究成年和幼龄雪多牦牛肉品质差异。方法 选择健康的成年和幼龄阉割雪多牦牛, 对其背最长肌常规营养成分、食用肉品质、氨基酸、脂肪酸、维生素和矿物质构成与含量进行分析。结果 成年雪多牦牛肉水分含量为72.89%, 低于幼龄雪多牦牛肉; 成年雪多牦牛肉粗蛋白质、粗脂肪和粗灰分含量分别比幼龄雪多牦牛肉高4.99%、86.67%、38.54%, 因此成年雪多牦牛肉具有更高的营养价值。幼龄雪多牦牛肉食用肉品质极佳, 色泽、口感、嫩度等都优于成年雪多牦牛肉。成年和幼龄雪多牦牛肉都是优质蛋白质来源, 幼龄雪多牦牛肉中必需氨基酸和总氨基酸含量为5.95%和14.00%, 均显著高于成年雪多牦牛肉, 但成年雪多牦牛肉味更鲜美。幼龄雪多牦牛肉的脂肪酸构成略优于成年雪多牦牛肉。在维生素和矿物质组成和含量上, 幼龄雪多牦牛肉的维生素A显著高于成年雪多牦牛肉。成年雪多牦牛肉的碘含量显著高于幼龄雪多牦牛肉。结论 幼龄雪多牦牛肉的脂肪酸和氨基酸构成更加合理健康, 色泽、口感和嫩度更好, 因此幼龄雪多牦牛肉品质比成年雪多牦牛肉好。幼龄雪多牦牛生长周期短, 能够在有限的牧草资源下创造更高的经济价值, 同时可以提高牦牛肉的市场竞争力, 对牧区的牦牛养殖提供科学有效的指导。

英文摘要:

      Objective To study the difference of meat quality between adult and young Xueduo yaks. Methods Healthy adult and young castrated Xueduo yaks were selected to analyze the composition and content of conventional nutrients, edible meat quality, amino acids, fatty acids, vitamins and minerals in longissimus dorsi muscle. Results The moisture content of adult Xueduo yak meat was 72.89%, which was lower than that of young Xueduo yak meat. The crude protein, crude fat and crude ash contents of adult Xueduo yak meat were 4.99%, 86.67% and 38.54% higher than those of young Xueduo yak meat, respectively. Therefore, adult Xueduo yak meat had higher nutritional value. The edible meat quality of young Xueduo yak meat was excellent, and the color, taste and tenderness were better than those of adult Xueduo yak meat. Both adult and young Xueduo yak meat were high-quality protein sources. The contents of essential amino acids and total amino acids in young Xueduo yak meat were 5.95% and 14.00%, which were significantly higher than those in adult Xueduo yak meat, but adult Xueduo yak meat tastes more delicious. The fatty acid composition of young Xueduo yak meat was slightly better than that of adult Xueduo yak meat. In terms of vitamin and mineral composition and content, vitamin A in young Xueduo yak meat was significantly higher than that in adult Xueduo yak meat. The iodine content of adult Xueduo yak meat was significantly higher than that of young Xueduo yak meat. Conclusion The meat quality of young Xueduo yak is better than that of adult Xueduo yak. The growth cycle of young Xueduo yak is short, which can create higher economic value under limited forage resources. At the same time, it can improve the market competitiveness of yak meat and provide scientific and effective guidance for yak breeding in pastoral areas.