金川牦牛与麦洼牦牛舍饲育肥条件下肉品质的比较研究

Comparative Study on Meat Quality of Jinchuan Yak and Maiwa Yak under Yard-feeding Conditions

本研究旨在比较在相同舍饲育肥条件下金川牦牛与麦洼牦牛肉品质的差异。选取年龄体重相近的金川牦牛与麦洼牦牛各24头,饲养100 d后各选取8头牦牛屠宰,采集背最长肌,分别进行TA-XT Plus质构仪在质地多面分析(texture profile analysis,TPA)模式下质构特性测定和肉品质测定。结果表明:金川牦牛肌肉滴水损失比麦洼牦牛低37%(p<0.05),生肉的剪切力比麦洼牦牛低49%(p<0.05)、弹性显著高于麦洼牦牛(p<0.05),煮熟金川牦牛肌肉的弹性显著低于麦洼牦牛(p<0.05),其他质构特性差异不显著(p>0.05)。金川牦牛背最长肌肌内脂肪含量显著高于麦洼牦牛(p<0.05),但背最长肌中脂肪酸的含量均无显著差异(p>0.05);麦洼牦牛背最长肌中缬氨酸、组氨酸以及脯氨酸的含量显著高于金川牦牛(p<0.05),其他氨基酸含量差异均不显著(p>0.05)。综上所述,与麦洼牦牛相比,金川牦牛肌肉的滴水损失、剪切力更低,而肌内脂肪含量更高,具有更好的肉制品开发潜力。

This experiment was conducted to compare the differences of meat Quality in muscle of Jinchuan yak and Maiwa yak under yard-feeding conditions.Jinchuan yak and Mai wa yak were selected with similar age and weight, each group had 24 yak. 8 yaks were slaughtered after 100 day rearing.Collecting longissimus dorsi muscle, determination of texture characteristics of TA-XT Plus texture analyzer under muhiplanar texture analysis and meat quality.The result showed that ：Jinchuan yak muscle drip loss was 37% lower than Maiwa yak （p 〈 0.05）, raw meat shear force was 49% lower than Maiwa yak （p 〈 0.05 ）, the springiness is significantly higher than Maiwa yak（p 〈 0.05 ）.Jinchuan yak the cooked muscle springiness lower than that of Maiwa yak （p 〈 0.05 ）, other texture analysis differences are not significant （p 〉 0.05 ）.The content of intramuscular fat in the dorsal muscles of Jinchuan yak was significantly higher than that of Maiwa yak （ p 〈 0.05 ） , but there was no significant difference in the content of fatty acids in the dorsal muscle （p 〉 0.05 ）.The content of valine, histidine and proline in the dorsal muscle of Maiwa yak was significantly higher than that of Jinchuan yak （p 〈 0.05 ） , and had no significant difference in the content of other amino acids（p 〉 0.05 ）.In conclusion, compared with the Maiwa Yak, Jinchuan yak muscle of the lower drip loss and shear force, and intramuscular fat content higher, which had better develooment potential.