三江牛红牛肉与雪花牛肉营养成分对比分析

Comparative analysis of nutritional components between red beef and marble beef in Sanjiang cattle

为了探究三江牛高品质牛肉生产技术体系出栏的红牛肉和雪花牛肉营养成分差异,试验从汶川县三江乡三江牛保种区同一资源群中随机抽取4~5月龄的健康的三江牛犊牛11头(公牛7头、母牛4头),然后从中随机抽取3头(2公1母)犊牛,按照《三江牛红牛肉生产技术规范》饲养至24月龄后屠宰,其余8头(5公3母)犊牛按照《三江牛雪花牛肉生产技术规范》饲喂至36月龄后屠宰,测定三江牛红牛肉和雪花牛肉中水分、蛋白质、脂肪、胆固醇、灰分、维生素A、维生素B;、维生素B;、维生素E、矿物质元素[钙(Ca)、磷(P)、锰(Mg)、铁(Fe)、锌(Zn)、铜(Cu)、锰(Mn)、硒(Se)、钾(K)、钠(Na)]、氨基酸含量,计算总氨基酸(TAA)、鲜味氨基酸(FAA)、必需氨基酸(EAA)、非必需氨基酸(NEAA)含量,比较分析两种牛肉上述指标的差异。结果表明:三江牛肉中富含各类维生素、矿物质和FAA;三江牛红牛肉水分含量为67.47%,显著高于雪花牛肉(61.39%,P<0.05);三江牛红牛肉维生素B;和Zn含量分别为0.05,34.73 mg/kg,极显著高于雪花牛肉(0.03,27.09 mg/kg,P<0.01);三江牛雪花牛肉Fe、Se含量分别为23.66,0.09 mg/kg,均极显著高于红牛肉(18.57,0.03 mg/kg,P<0.01);两种牛肉蛋白质、脂肪、胆固醇、灰分、维生素B;和维生素E含量无显著差异(P>0.05);两种牛肉TAA和EAA含量无显著差异(P>0.05),雪花牛肉组氨酸含量极显著高于红牛肉(P<0.01),胱氨酸含量显著高于红牛肉(P<0.05);雪花牛肉EAA/TAA和EAA/NEAA均高于红牛肉(P>0.05);两种牛肉均未检出维生素A。说明三江牛雪花牛肉和红牛肉均是营养价值较高的优质牛肉,红牛肉脂肪少、维生素B;和Zn含量高,而雪花牛肉则氨基酸组成更优、Fe和Se含量更高。

In order to explore the nutritional composition difference between red beef and marble beef produced by Sanjiang cattle high quality beef production technology system,11 healthy Sanjiang cattle aged four to five months were randomly selected from the same resource group in Sanjiang cattle breeding area,Sanjiang Township,Wenchuan County,including seven bulls and four cows.Then,three cattle(two bulls and one cow)were randomly selected and fed to 24 months of age according to Sanjiang Red Beef Production Technical Specification before slaughter.The other eight cattle(five bulls and three cow)were fed to 36 months of age according to Sanjiang Marble Beef Production Technical specification before slaughter.The content of moisture,protein,fat,cholesterol,ash,vitamin A,vitamin C,vitamin B;,vitamin B;,vitamin E,mineral elements(Ca、P、Mg、Fe、Zn、Cu、Mn、Se、K、Na)and amino acids in Sanjiang red beef and marble beef were determined,and the contents of total amino acids(TAA),flavor amino acids(FAA),essential amino acids(EAA),and non-essential amino acids(NEAA)were calculated,the differences between two kinds of beef were compared and analyzed.The results showed that the Sanjiang beef was rich in various vitamins,minerals and flavor amino acids.The moisture content in red beef were 67.47%,which were significantly higher than marble beef with 61.39%(P<0.05).The contents of vitamin B;and Zn in red beef were 0.05 mg/kg and 34.73 mg/kg,respectively,which were significantly higher than those in marble beef(0.03 mg/kg and 27.09 mg/kg,P<0.01).The Fe and Se contents of marble beef of Sanjiang cattle were 23.66 mg/kg and 0.09 mg/kg,respectively,which were significantly higher than those of red beef(18.57,0.03 mg/kg,P<0.01).There were no significant differences in protein,fat,cholesterol,ash,vitamin B;and vitamin E contents between the two kinds of beef(P>0.05).There were no significant differences in TAA and EAA contents between the two kinds of beef,and the histidine content of marble beef was extremely significantly higher than that of red beef(P<0.01),and the cystine content of marble beef was significantly higher than that of red beef(P<0.05).The EAA/TAA and EAA/NEAA values of marble beef were higher than red beef(P>0.05).Vitamin A was not detected in either beef.It indicated that Sanjiang marble beef and red beef were both high-quality beef with high nutritional value.The red beef contained less fat and more vitamin B;and Zn,while marble beef had better amino acid composition and higher Fe and Se content.