岁龄对甘南牦牛肉中脂肪酸与氨基酸含量的影响

Effect of different ages on the amino acid content and fatty acid content of Yak from Gannan

为探讨甘南牦牛肉中脂肪酸和氨基酸的含量随岁龄的变化规律,按照6个岁龄段随机选取牦牛60头,分别进行脂肪酸和氨基酸的测定分析。结果表明：饱和脂肪酸是牦牛肉中脂肪酸的主要组成部分,且随岁龄的增长呈显著上升趋势（p〈0.05）,不饱和脂肪酸含量随岁龄的增长而降低,各岁龄段的P：S（多聚不饱和脂肪酸和饱和脂肪酸的比例）均在0.1左右,n-6∶n-3在〉3-4和〉4-5岁的牦牛肉中达到了推荐标准;氨基酸总量随岁龄的增加而显著增加（p〈0.05）,除〉2-3岁的牦牛肉以外,其他各岁龄段的牦牛肉的EAA/TAA与EAA/NEAA均达到了FAO/WHO的模式标准。通过综合分析,〉3-4岁牦牛肉中的脂肪酸与氨基酸结构更为合理,更适宜屠宰加工。综合以上结果说明,岁龄对牦牛肉中的脂肪酸与氨基酸含量有显著影响（p〈0.05）,是对牦牛肉进行营养品质评定及分级时需要考虑的重要指标之一。

The experiment was to investigate the changing rules of the content of amino acid and fatty acid of yak from Gannan in different ages.60 yaks in six different age-brackets were selected randomly, and fatty acid and amino acid of yak＇ s meat were determined.The test results showed.the saturated fatty acid was the main part of fatty acid of yak＇s meat,and along with the growth of the age it＇s content had significant rose（p 〈0.05）.With the increase of age the unsaturated fatty acid content had decreased. P. S in every age were around 0.1.The all of n-6：n-3 in 〉 3-4 and 〉 4- 5 year yak＇ s meat were in accordance with the recommended proportion. With the increase of age,the total amino acid content had increased significantly（ p 〈 0.05）.EAA/TAA and EAA/NEAA of yak＇s meat,which above 3 yeas,were measured up to the pattern of the FAO/WHO standard.Comprehensively, the amino acid construction and fatty acid construction of 〉3-4 year yak＇ s meat were more reasonable,and more suitable for slaughter processing.In short,there were significant effect on the content of amino acid and fatty acid of yak in different ages.Age was one of the important factors about measuring the nutrition and gradinQ of yak.