大通牦牛肉与高原牦牛肉营养品质比较分析

Comparative analysis on nutritional quality of muscle between Datong yak and Mountain yak

为了比较大通牦牛肉与高原牦牛肉营养品质,以青海大通牦牛(6月龄和6岁)和高原成年牦牛为研究对象,试验采用国标方法对其背部最长肌中基本营养成分、17种氨基酸、4种特质性脂肪酸含量进行系统的比较分析。结果表明:青海大通牦牛肉与高原牦牛肉中水分、粗脂肪和灰分含量相比差异显著(P<0.05),不同年龄青海大通牦牛肉中水分、粗蛋白、粗脂肪和灰分含量差异显著(P<0.05)。青海大通牦牛肉与高原牦牛肉中氨基酸含量差异不显著(P>0.05),特质性脂肪酸存在一定差异。两个品种牦牛肉均具有高蛋白、低脂肪、营养丰富的特点。

The aim of the present study was to compare the difference of meat nutritional quality between Datong yak and Mountain yak. The Da-tong yak ( aged 6 months and 6 years) and Mountain yak were selected as subjects. The contents of basic nutrients,17 amino acids and 4 idio-syncratic fatty acids in the longissimus muscle of the back were systematically analyzed by using the national standard method. The results showed that there were significant differences in water,crude fat and ash between Datong yak and Mountain yak ( P<0. 05) . The contents of wa-ter,crude protein,crude fat and ash of Datong yak in different ages were significantly different ( P<0. 05) . There was no significant difference in amino acid content between Datong yak and Mountain yak ( P<0. 05) ,but there was a certain difference in idiosyncratic fatty acids between Datong yak and Mountain yak. Therefore,both varieties of yak meat have the characteristics of high protein,low fat and rich nutrition.