纯种日本和牛与西门塔尔杂交牛与西门塔尔牛肉品质对比分析

Comparative Analysis of Beef Quality Between Japanese Wagyu and Simmental Crossbreed Cattle and Pure Simmental Cattle

[目的]旨在研究和牛杂交牛(日本和牛♀×西门塔尔牛♂)与西门塔尔牛的肉品质性能。[方法]选择相同月龄、体重相近的和牛杂交牛和西门塔尔牛各5头,屠宰后选取背最长肌分析肉品质特性。[结果]结果表明,和牛杂交牛的粗脂肪显著高于西门塔尔牛(P<0.05);粗蛋白、成人必需氨基酸和鲜味氨基酸相比西门塔尔牛表现出良好的优势(P>0.05);饱和脂肪酸含量降低,单不饱和脂肪酸和多不饱和脂肪酸含量相比西门塔尔牛有所升高(P>0.05)。[结论]说明和牛杂交牛具有较好的营养价值,其肉品质略优于西门塔尔牛。

[Objective]The experiment aims to study the meat quality between wagyu crossbreed cattle (Japan wagyu♀× Simmental cattle♂) and Simmental cattle.[Method] Five 12-month-old, similar weight cattle were chosen in this study respectively. Longissimus dorsi was used to analysis meat quality characteristics after slaughter.[Result] The results showed that crude fat in wagyu crossbreed cattle was significantly higher than that of Simmental cattle (P< 0.05), crude protein, essential amino acids and tasty amino acids in wagyu crossbreed cattle showed good trends than those in Simmental cattle (P>0.05), saturation fatty acid (SFA) content was decreased than Simmental cattle (P>0.05), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were increased compared with Simmental cattle (P> 0.05).[Conclusion] In conclusion, wagyu crossbreed cattle had better nutritional value and meat quality than Simmental cattle.