四川牦牛、黄牛主要品种肉的营养成分分析

Nutritional Composition Analysis of Meat from Yak and Yellow Cattle in Sichuan

对四川牦牛、黄牛主要品种肉的营养成分进行分析,采用相关国标法测定3～4岁的宣汉黄牛、平武黄牛、川南黄牛、峨边黄牛、九龙牦牛和麦洼牦牛粗蛋白、粗脂肪、矿物质及氨基酸等肉质成分,应用SPSS对数据进行多变量方差分析和LSD多重比较。结果显示:不同品种的牦牛、黄牛的肉营养成分(铜、组氨酸除外)存在显著(P<0.05)或极显著(P<0.01)差异,且麦洼牦牛、九龙牦牛和宣汉黄牛均具有多方面优良的肉质特性。结论:麦洼牦牛肉粗蛋白,钙、磷、铁、锰和锌元素,缬氨酸、精氨酸、亮氨酸、异亮氨酸4种必需氨基酸和半胱氨酸等较高;九龙牦牛肉锰、锌元素以及甘氨酸、丙氨酸、脯氨酸3种非必需氨基酸和苏氨酸、精氨酸等含量较高;宣汉黄牛肉粗脂肪、磷和锌元素以及天冬氨酸、丝氨酸、谷氨酸、丙氨酸、甲硫氨酸、酪氨酸6种非必需氨基酸,赖氨酸、苯丙氨酸、组氨酸3种必需氨基酸,必需氨基酸总量和氨基酸总量含量较高。

Analysis of nutritional components including crude protein,crude fat,minerals and amino acids determined by relevant national standard methods was made for the meat from Xuanhan cattle,Pingwu cattle,Chuannan cattle,Ebian cattle,Jiulong yak and Maiwa yak of 3-4 years old in Sichuan.Multivariate analysis and LSD multiple comparisons were conducted using SPSS software.The results showed that nutrition components except Cu and histidine in the meat of different varieties of cattle and yak exhibited significant difference（P 0.05） or extremely significant difference（P 0.01）.Maiwa yak,Jiulong yak and Xuanhan cattle had excellent quality characteristics of meat.Protein,Ca,P,Fe,Mn,Zn and four kinds of essential amino acids including Val,Leu,Ile and Arg and one kind of nonessential amino acid,Cys in Maiwa yak meat were relatively higher;Mn,Zn and three kinds of nonessential amino acids including Gly,Ala and two kinds of essential amino acids including Thr and Arg in Jiulong yak meat were also relatively higher;higher contents of fat,P,Zn,six nonessential amino acids including Asp,Glu,Ser,Tyr,Ala and Met,3 essential amino acids including Lys,Phe and His,total essential amino acids and total amino acids were observed in Xuanhan cattle meat.