和西牛与西杂牛股二头肌肉品品质及脂肪酸营养特性比较分析

Comparison to beef quality and fatty acid profiles of biceps femoris in first filial generation from wagyu and crossbred simmental and in crossbred simmental

本实验旨在研究西门塔尔杂种牛(西杂牛)与和西牛(日本和牛♂×西杂牛♀)的肉用性能。随机选取同期出生断奶的杂交一代和西牛与西杂牛各9头(公牛),在同一饲养管理条件下持续育肥至20月龄,屠宰后取股二头肌研究肉质特性,并利用气相色谱仪研究肌内脂肪酸的组成及含量。结果显示,和西牛股二头肌的剪切力、失水率和蒸煮损失显著低于西杂牛(p<0.01),熟肉率、肉色L*、a*、b*、C值均显著高于西杂牛(p<0.05);和西牛股二头肌中饱和脂肪酸(SFA)显著低于西杂牛(p<0.01),不饱和脂肪酸(UFA)显著高于西杂牛(p<0.05),单不饱和脂肪酸(MUFA)与多不饱和脂肪酸(PUFA)均显著高于西杂牛(p<0.05),功能性脂肪酸γ-亚麻酸、花生四烯酸和EPA显著高于西杂牛(p<0.01);n-6/n-3PUFA显著低于西杂牛(p<0.05),P/S值显著高于西杂牛(p<0.01)。结果表明和西牛肉质较好,牛肉中功能脂肪酸的营养价值得到了改善和提高。

The objective of this paper was to study beef performances utilization of crossbred simmental by crossbreding crossbred simmental with Wagyu.All of the first filial generation cattle（ F1 ）from Wagyu and crossbred simmental and crossbred Simmental（CS） were born and weaned during the same period and were selected randomly.18 bulls （9 heads of F1 and 9 heads of CS, respectively）were selected to conduct experiment with under the same condition and body weight until 20 months.After slaughtering the bulls, biceps femoris muscle were collected to examine the beef quality and to analyze the fatty acidsprofilesby using gas chromatography（GC） .Results showed that shear stress, water loss rate and cooking loss in F1 were significant lower than that in CS（p 〈 0.01 ）.Cooking percentage, meat color L ^＊ , a^ ＊ , b^ ＊ , C in F1 were significant higher than that in CS （p 〈 0.05 ）. Saturated fatty acid（SFA） content in F1 were significant lower than that in CS（p 〈 0.01 ）.Unsaturated fatty acid（UFA） content in F1 were significant higher than that in CS （p 〈 0.05 ）. Monounsaturated fatty acid （ MUFA ） and polyunsaturated fatty acids （PUFA） contentin F1 were significant higher than that in CS（p 〈 0.05 ）.T-linolenic acid, arachidonic acid and EPA in F1 were significant higher than that in CS（p 〈 0.01 ）.n-6/n-3PUFA content in F1 was significant lower than that in CS（p 〈 0.05 ）.P/S in F1 was significant higher than that in CS （p 〈 0.01 ）.In conclusion, the meat quality in the F1 was better than in crossbred Simmental and nutritional value of fatty acids content may be enhanced in the F1.