辽育白牛两部位牛肉营养成分和氨基酸组成的分析

Analysis on nutritional components and amino acid contents of Liaoyu white cattle meat

对6头22～24月龄辽育白牛育肥牛的眼肉和腹肉的常规营养成分、氨基酸组成测定分析,结果表明:辽育白牛眼肉和腹肉的水分、蛋白质、脂肪、灰分含量分别为59.5%±3.02%、18.17%±1.22%、24.03%±4.48%、0.84%±0.09%和58.69%±1.21%、15.84%±1.22%、34.18%±7.01%、0.74%±0.04%;必需氨基酸、总氨基酸、必需/总氨基酸、必需/非必需氨基酸含量分别为6.04 g/100 g±0.15 g/100 g、16.4 g/100 g±0.19 g/100 g、36.83%±0.17%、58.3%±0.26%和6.59 g/100 g±0.18 g/100 g、17.72 g/100 g±0.18 g/100 g、37.19%±0.19%、59.21%±0.31%,蛋白质中必需氨基酸组成比例基本符合FAO/WHO的标准。因此,辽育白牛眼肉和腹肉主要营养成分和氨基酸含量构成较为理想,适合生产高档牛肉。

Six Liaoyu White fattening cattle of twenty-two or twenty-four month were slaughtered to mea?sure the nutritional components and amino acid contents of rib eye meat and abdominal meat. The results showed that the contents of water, protein, fat and ash contents of rib eye meat and abdominal meat were59.5%±3.02%, 18.17%±1.22%, 24.03%±4.48%, 0.84%±0.09% and 58.69%±1.21%, 15.84%±1.22%, 34.18%±7.01%,0.74%±0.04%, respectively. The contents of EAA, TAA, EAA/TAA, EAA/NEAA of rib eye meat and abdominal meat were 6.04 g/100 g±0.15 g/100 g, 16.4 g/100 g±0.19 g/100 g, 36.83%±0.17%, 58.3%±0.26% and 6.59 g/100 g±0.18 g/100 g, 17.72 g/100 g±0.18 g/100 g, 37.19%±0.19%, 59.21%±0.31%, respectively, of which the component ratio met the standards of FAO/WHO. Therefore, the main nutritional components and amino acid contents of Liaoyu white cattle rib eye and abdominal meat were ideal, which were suitable for producing highgrade beef..