新疆褐牛不同部位肌肉氨基酸组成及分析

Composition and Analysis of Amino Acids in Different Parts Muscle of Xinjiang Brown Cattle

应用氨基酸分析仪测定了新疆褐牛不同部位肌肉氨基酸组成并对其成分进行了分析,结果表明,谷氨酸含量最高,赖氨酸、天冬氨酸含量其次、半胱氨酸含量最少,分别占氨基酸总量的15.57%,8.64%,8.91%,1.18%。在背最长肌和股二头肌中甘氨酸(Gly)、组氨酸(His)呈差异显著(P<0.05),在股二头肌中成人必需氨基酸、婴儿必需氨基酸、鲜味氨基酸的含量极显著高于背最长肌中的含量(P<0.01)。股二头肌中的必需氨基酸占氨基酸总量比背最长肌高出6.37%,股二头肌中必需氨基酸比非必需氨基酸高出3.90%。褐牛肉有较高的营养价值,是优质的蛋白质食物。

The aim of this paper is to analyze constitution of the amino acids of different part muscle in Xinjiang brown cattle and its composition by the instrument of amino acids analyzer, the results showed that glutamic acid has the largest proportion, followed by Lysine and Aspartate, cysteine. They occupy 15.57% ,8.64% ,8.91% ,1.18% of total amount amino acids respectively. The Glycine（Gly）and Histidine （His） have obvious difference（ P 〈0.05）. The content of the essential amino acid of adult and infant and fresh flavor amino acid in biceps femoris muscle is significantly higher than that of longissimus muscle （P 〈 0.01）. The total amino acid in essential amino acid of biceps femoris muscle is 6.37%hight than that of longissimus muscle. The content of essential amino acid of biceps femoris muscle is 3.90% higher than that of non-essential amino acids. The result of this analysis not only expressed that the brown beef has higher nutritive value,but also proved that it is the superior quality of protein food.