金川牦牛和中国西门塔尔牛肉品质差异研究

Beef Quality Difference of Jinchuan Yak and Chinese Simmentel

[目的]为研究金川牦牛与中国西门塔尔牛牛肉品质差异。[方法]试验选取成年的金川牦牛和中国西门塔尔牛进行屠宰性能比较分析。其测定指标包括:脂肪、水分、蛋白质、pH值、剪切力、蒸煮损失、压力失水率、肉色(L^*、a^*和b^*值)、氨基酸、脂肪酸。[结果]结果表明:金川牦牛和中国西门塔尔牛的辣椒条、外脊和小黄瓜条在脂肪、蛋白质、L^*值、a^*值、氨基酸、脂肪酸具有显著性差异(P<0.05),在水分、pH值、剪切力、蒸煮损失、b^*值无显著性差异(P>0.05)。[结论]金川牦牛与中国西门塔尔牛牛肉品质相比具有较高的脂肪、蛋白质、必须氨基酸总量、不饱和脂肪酸、L^*和b^*值,其营养价值更高、肉色更加鲜红易被消费者接受。

[Objective]In order to study the difference in beef quality between Jinchuan yak and Chinese Simmental.[Method] In this experiment, adult Jinchuan yak and Chinese Simmental cattle were selected for comparative analysis of slaughter performance. The measured indicators include: Fat, moisture, protein, pH, shear, cooking loss, pressure loss rate, flesh color (L^*, a^* and b^* values), amino acids, fatty acids.[Result]The results showed that there were significant differences in fat, protein, L^* value, a^* value, amino acid and fatty acid between the experimental group Jinchuan yak and the control group of Chinese Simmental cattle (P< 0.05). There was no significant difference in water, pH, shearing force, cooking loss, and b^* value (P>0.05).[Conclusion]Compared with the quality of Chinese Simmental beef, the experimental group Jinchuan yak has higher fat, protein, total essential amino acids, unsaturated fatty acids, L^* and b^* values, and its nutritional value is higher and the flesh color is more vivid.