不同日粮能量和蛋白质水平对蜀宣花牛牛肉营养价值和风味的影响

Effects of different dietary energy and protein levels on nutritional value and flavor in Shuxuan cattle

为了明确不同能量和蛋白质水平对蜀宣花牛牛肉营养价值和风味的影响,试验采用单因子随机试验设计,将15头体重为(352.6±28.0)kg、6月龄的健康蜀宣花牛公犊牛随机分为三组,A组为高能低蛋白组(HELP组),B组为低能高蛋白组(LEHP组),C组为低能低蛋白组(LELP组),每组5个重复,试验期为360 d,屠宰后取12~13肋间背最长肌测定肌肉中的粗蛋白、氨基酸和肌苷酸含量。结果表明:三组的粗蛋白、总氨基酸、必需氨基酸含量,必需氨基酸/总氨基酸均差异不显著(P>0.05);三组的鲜味氨基酸、甜味氨基酸含量差异不显著(P>0.05),C组的苦味氨基酸含量较A组高12.67%(P<0.05),较B组高8.51%(P>0.05);三组的肌苷酸含量差异不显著(P>0.05)。说明提高日粮能量水平可降低苦味氨基酸的含量,进而起到改善肉质风味的作用。

In order to investigate the effect of different dietary protein and energy levels on nutritional value and flavor in Shuxuan cattle.The single-factor randomized trial design was used to select 156-month-old healthy Shuxuan cattle(352.6±28.0)kg,which were randomly divided into 3 groups.Group A was high-energy low-protein group(HELP),group B was low-energy high-protein group(LEHP),and group C was low-energy low-protein group(LELP),with 5 replicates in each group,and the test period was 360 days.After slaughter,12 to 13 intercostal longissimus muscles were used to determine the amino acids and inosine content in the muscle.The results showed that the total amino acids,the essential amino acids and the essential amino acids/total amino acids were not significantly different among the three groups(P>0.05).The content of umami amino acids and sweet amino acids in the three groups was not significantly different(P>0.05).The bitter amino acids content in group C was 12.67%higher than that in group A(P<0.05),8.51%higher than that in group B(P>0.05).There was no significant difference in inosine monophosphate content between the three groups(P>0.05).It showed that the increasing level of dietary energy can decreased the content of low bitter amino acids,thereby improving the flavor of beef meat.