甘南牦牛肉质特性和营养成分分析

Analysis of Meat Quality Characteristics and Nutrient Content in Meat of Yak from Gannan

用常规方法测定甘南藏族自治州牦牛肉中肉质特性和营养成分。结果表明:与当地黄牛肉(对照组)比较,牦牛肉(实验组)干物质高23.19%、蛋白质高6.14%、灰分高12.5%、脂肪低13.54%、氨基酸总量(TAA)高13.38%、必需氨基酸(EAA)高10.88%,必需氨基酸与非必需氨基酸(EAA/NEAA)的比值为67.94%。甘南牦牛肉具有色泽深红、系水力高、熟肉率高、蛋白高、脂肪低、氨基酸种类齐全等特点。

The meat quality related indexes and nutrient content in yak meat from Gannan were studied, and compared with the meat of yellow cattle. Results showed that the content of dry matters were 23.19% higher than those in the local yellow cattle meat, and the content of protein was 6.14% higher, ash 12.5% higher, total amino acid 13.38% higher, essential amino acids 10.88% higher than those in the local yellow cattle meat. However, the fat content was 13.54% less than in the local yellow cattle meat.