牦牛骨营养价值组分的研究及与西门塔尔牛骨营养差异分析

Analysis on the Nutritional Value of Yak Bone and Its Difference from Simmental Cattle Bone

为了对牦牛骨营养价值进行分析,采集西藏当雄牦牛、四川红原牦牛和青海久治牦牛后腿棒骨,分析骨蛋白质、水分、脂肪、氨基酸、胶原蛋白、矿物质含量及脂肪酸组成等品质,并与西门塔尔牛骨进行差异分析。结果显示,牦牛骨蛋白质含量、水分含量、氨基酸总量、胶原蛋白含量分别为(19.88±1.41)%~(20.37±1.94)%、(20.09±0.68)%~(23.35±0.37)%、16.51 mg/g~25.03 mg/g和24.10 mg/g~46.38 mg/g,均显著高于西门塔尔牛骨(P<0.05),但西门塔尔牛骨脂肪含量显著高于牦牛骨(P<0.05);西藏当雄牦牛骨胶原蛋白、总脂肪酸、饱和脂肪酸、不饱和脂肪酸含量及饱和脂肪酸占比均较高;西藏当雄牦牛骨锌和镁含量显著高于其它骨产品(P<0.05),钙、磷含量也处于较高水平。总之,牦牛骨具有较高的营养价值,尤其是当雄牦牛骨营养价值更高,具备进行产品加工和市场开发前景。

Yaks are a rare animal resources in our country,and in order to utilize the nutritional value of yak bones,Tibet Dangxiong,Sichuan Hongyuan and Qinghai Jiuzhi yak bones were collected for analysis.The bone protein,moisture,fat,amino acid,collagen protein,mineral content and composition,and fatty acid composition were all analyzed,and compared with that of a Simmental cattle bone.The results showed that yak bone protein content,water content,total amino acid content,and collagen content were(19.88%±1.41%)-(20.37%±1.94%),(20.09%±0.37%),16.51 mg/g-25.03 mg/g,and 24.10 mg/g-46.38 mg/g,which were significantly higher than those found in Simmental cattle bone(P<0.05);however,Simmental cattle bone fat content was significantly higher than that of yak bones(P<0.05).The Tibet Dangxiong yak bone had the highest content of collagen protein and total saturated and unsaturated fatty acids and proportion of saturated fatty acids.The Tibet Dangxiong yak bone had the highest zinc and magnesium content(P<0.05),while the calcium and phosphorus content were also recorded as being high.In a word,yak bones had high nutritional value,and especially those of the Tibet Dangxiong yak.Thus,it carried prospects of novel product processing and market development.