荷斯坦牛与安格斯牛的肉用品质比较分析

Comparative analysis of meat quality between Holstein cattle and Angus cattle

为了解上海地区市售牛肉来源品种尤其是奶肉牛品种的肉用品质特点,为牛肉生产和牛肉产品的消费选择提供理论依据,选取市售牛肉的2个来源品种中国荷斯坦牛和安格斯牛为研究对象(n=6),经宰后处理分别生产热鲜肉、冷鲜肉和冷冻肉3种形态牛肉,测定其营养品质和食用品质指标,观察其肌原纤维微观结构,比较分析2个品种的肉品质差异。结果表明:与安格斯牛相比,荷斯坦牛冷鲜肉的胱氨酸(Cys)和脯氨酸(Pro)含量、冷冻肉的甘氨酸(Gly)含量显著升高,冷冻肉的Pro含量显著降低,热鲜肉的甜味和芳香味氨基酸、冷鲜肉的鲜味氨基酸含量显著降低;荷斯坦牛热鲜肉的十三碳酸、热鲜肉和冷鲜肉的肉豆蔻酸和花生四烯酸、荷斯坦牛肉的二十一碳酸、亚油酸和α-亚麻酸的含量及多不饱和脂肪酸(PUFA)总含量显著升高;冷鲜肉棕榈酸、二十碳三烯酸的含量显著降低;荷斯坦牛热鲜肉肌糖原含量显著降低,冷冻肉系水力显著升高,各组化学成分、p H、剪切力等食用指标品种间无显著差异;荷斯坦牛热鲜肉的肌原纤维直径显著粗于安格斯牛,冷冻肉肌节长度显著短于安格斯牛,肌原纤维密度两品种间无显著差异。综上,荷斯坦牛的PUFA等脂肪酸含量显著高于安格斯牛;安格斯牛的热鲜肉和冷鲜肉呈味特性优于荷斯坦牛;荷斯坦牛热鲜肉的肌糖原含量显著低于安格斯牛,但该品种热鲜肉的肌原纤维直径显著高于安格斯牛;荷斯坦牛的基础营养、必需氨基酸(EAA)组成等营养品质、嫩度和色泽等食用品质可与安格斯牛相媲美。

To understand the meat quality characteristics of different cattle breeds,especially dairy beef breeds produced commercially available beef on the market,and to provide a theoretical basis for beef production and beef product consumption selection.Chinese Holstein cattle and Angus cattle(n=6)were selected as the research objects.After slaughtering,three types of beef were produced including fresh beef,chilled beef and thawed beef.The nutritional quality and edible quality indexes were measured,and the microstructures of myofibrils were observed.Compared with the Angus cattle,the contents of cystine(Cys)and proline(Pro)in chilled Holstein beef and glycine(Gly)content in frozen Holstein beef were higher,but the content of Pro in frozen Holstein beef was lower.In addition,the contents of sweet and aromatic amino acids in hot Holstein beef and umami amino acids in chilled Holstein beef were lower.The contents of tridecanoic acid in fresh Holstein beef,myristic acid and arachidonic acid in fresh Holstein beef and chilled Holstein beef,the contents of heneicosylic acid,linoleic acid andα-linolenic acid and the total content of polyunsaturated fatty acid(PUFA)in Holstein beef were higher compared with Angus beef.However,the contents of palmitic acid and eicosaptrienoic acid in chilled Holstein beef were lower;The water holding capacity of frozen Holstein beef were higher than Angus cattle,but the glycogen content of fresh Holstein beef were lower.There were no significant differences in the chemical composition,pH value,shear force and other edible indexes between two breeds.The diameter of myofibrils in fresh Holstein beef was larger,when the sarcomere in frozen Holstein beef was shorter compared with the Angus beef.There was no significant difference in myofibrils density between two breeds.In conclusion,Holstein beef have the characteristics of higher PUFA content,thicker myofibrillar fiber and lower muscle glycogen content in fresh beef.The freshness of Holstein beef,the taste characteristics of fresh Holstein beef and chilled Holstein beef are not as good as those of Angus beef.However,the nutritional quality such as basic nutrition components,essential amino acid(EAA)composition,tenderness and color of Holstein beef are comparable to those of Angus beef.