新丝绸之路经济带西部地区牛肉品质分析

Analysis of Beef Quality in the Western Region of New Silk Road Economic Belt

为研究我国新丝绸之路经济带西部地区牛肉质量状况,对该地区黄牛肉、牦牛肉和犏牛肉的蛋白质、脂肪、水分、脂肪酸和氨基酸进行了测试分析。结果表明:各组牛肉蛋白质含量均大于22.5%,牦牛肉和犏牛肉脂肪含量较低,各组牛肉中均检测出脂肪酸13种,其中,饱和脂肪酸占48.61%~63.96%,不饱和脂肪酸占36.04%~51.39%,不同地区牦牛肉不饱和脂肪酸均显著高于黄牛肉和犏牛肉,而饱和脂肪酸显著低于黄牛肉和犏牛肉;各组牛肉均含有18种氨基酸,氨基酸总量18.69%~20.83%,牦牛肉氨基酸总量高于犏牛肉和黄牛肉。

In order to study the quality of beef in the western region of New Silk Road Economic Belt in China,the protein,fat,moisture,fatty acids and amino acids of cattle meat,yak meat and cattle-yak meat were tested and analyzed.The content of protein in beef of all groups was more than 22.5%,while the content of fat in yak meat and cattle-yak meat was lower in the three kinds of beef.Thirteen kinds of fatty acids were detected in each group of beef,the saturated fatty acid accounted for 48.61%-63.96%and the unsaturated fatty acid accounted for 36.04%-51.39%.The content of unsaturated fatty acids in yak meat from different regions was significantly higher than those in cattle meat and cattle-yak meat,while the content of saturated fatty acids was significantly lower than those in cattle meat and cattle-yak meat.Beef in each group contained 18 kinds of amino acids,the total amino acids was 18.69%-20.83%,the total amino acids in yak meat was higher than those in cattle-yak meat and cattle meat.