摘要
为了研究贵州白水牛的肉质营养特性,选用5头贵州白水牛青年公牛屠宰,对肉质常规成分、氨基酸、脂肪酸等进行分析测定。结果表明:鲜肉的蛋白质含量为22.99%,脂肪含量为6.85%,不饱和脂肪酸(UFA)与总脂肪酸(TFA)的比例为37.94%,必需氨基酸与氨基酸总量(EAA/TAA)的比值为41.47%(未计色氨酸)。贵州白水牛肉的蛋白质、风味氨基酸和脂肪酸含量高,口感好,易消化,营养价值高,是优质的膳食肉资源。
The conventional composition,amino acids and fatty acid of 5 young bulls of Guizhou white buffalo were analyzed to study meat nutrient characteristics of Guizhou white buffalo.The results showed that the protein content,fat content,ratio of unsaturated fatty acid（UFA）/total fatty acids（TFA） and ratio of essential amino acid/total amino acid（EAA/TAA） of fresh meat of Guizhou white buffalo were 22.99%,6.85%,37.94% and 41.47% respectively.Guizhou white buffalo with high protein,flavor amino acids and fatty acids content,good taste,easy digestibility and high nutrient value is a good edible meat resource.
出处
《贵州农业科学》
CAS
北大核心
2010年第5期149-150,155,共3页
Guizhou Agricultural Sciences
关键词
贵州白水牛
肉质
营养特性
Guizhou white buffalo
meat quality
nutrient characteristic
