To compare the quality of yak meat with that of other livestock, the growth and development of yak from birth to 48-month old were measured, slaughter tests of 6-, 24-, 48-month old were made. It can improve meat perf...To compare the quality of yak meat with that of other livestock, the growth and development of yak from birth to 48-month old were measured, slaughter tests of 6-, 24-, 48-month old were made. It can improve meat performance on yak to crossbreed with beef cattle or wild yak, to improve traditional feeding and management, etc.展开更多
Female domesticated yaks were artificially inseminated with semen taken from wild yaks and the offspring used to form a nucleus breeding herd of crossbred animals. The meat production of the first generation(F1 ×...Female domesticated yaks were artificially inseminated with semen taken from wild yaks and the offspring used to form a nucleus breeding herd of crossbred animals. The meat production of the first generation(F1 × F2)from breedtng within the nucleus herd was assessed by slaughter and carcass dissection of males. One group(no. =14)was slaughtered at 6 months of age and the second(no. = 12)at 18months. Crossbred yaks were significantly heavier(P＜0.01)at 6 months(74.7(s. e. 10.41)kg v. 59.8(s.e. 10.23)kg)and at 18 months(150.5(s. e. 56.1)kg v. 117.7(s. e. 17.4)kg)than domesticated ones,The killing-out proportion(0.47)was similar at both ages and for both groups of animals. Carcass weight,meat weight and the yield of prime cuts were higher for crossbred animals than for domestic yak at both ages.展开更多
On the Qinghai-Tibet Plateau,a place so remote where natural resources are scarce at best, producing anything is more than just a chore. As a result, the local food culture is like nothing seen anywhere else.
为探究油炸对牦牛肉风味物质及品质的影响,对不同油炸温度和时间下的牦牛肉进行感官评分、水分含量、色差值、质构指标的测定;采用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid phase microextraction combined with gas chro...为探究油炸对牦牛肉风味物质及品质的影响,对不同油炸温度和时间下的牦牛肉进行感官评分、水分含量、色差值、质构指标的测定;采用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析油炸前后牦牛肉风味物质的种类和含量变化。结果表明:E_2组(160℃、80 s)牦牛肉感官评分、色差值、质构品质指标均最优。HS-SPME-GC-MS共鉴定出41种挥发性风味物质,包括醛类20种、醇类5种、酯类2种、酮类1种、呋喃类1种、烃类7种、有机酸类1种、其它类4种化合物;A组(参照组)检测出27种化合物,E_2组检测出38种化合物,两组牦牛肉中挥发性成分种类及相对含量有较大差异。根据香气特征雷达图得出,E_2组的香气种类更丰富。利用相对气味活度值对牦牛肉关键风味成分分析得出,A组关键挥发性风味物质有10种,E_2组关键挥发性风味物质有17种,其中反式-2-癸烯醛、壬醛、1-辛烯-3-醇相对气味活度值最大,分别为47.35、35.14、17.63,赋予油炸牦牛肉烤肉味、果香味、蘑菇香味。通过韦恩图得出,A组特有的挥发性风味物质有3种,E_2组特有的挥发性风味物质有14种,A组特有关键香气成分2种,E_2组特有关键香气成分9种。综合风味指标、质构指标和感官评价指标得出,油炸工艺对牦牛肉的风味及品质有明显提升。展开更多
将牦牛肉烹饪至不同中心温度(40、50、60、70、80℃)后,对其肌原纤维蛋白进行模拟体外胃肠消化实验,并测定其肌原纤维蛋白的消化率以及消化前后的总羰基含量、总巯基含量、Schiff碱含量等指标,还利用紫外吸收光谱、内源荧光光谱以及十...将牦牛肉烹饪至不同中心温度(40、50、60、70、80℃)后,对其肌原纤维蛋白进行模拟体外胃肠消化实验,并测定其肌原纤维蛋白的消化率以及消化前后的总羰基含量、总巯基含量、Schiff碱含量等指标,还利用紫外吸收光谱、内源荧光光谱以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)分析蛋白样品,探究牦牛肉蛋白质在胃肠消化过程中的氧化及消化规律。经胃、肠消化后,中心温度为60℃的牦牛肉总蛋白酶水解率最高(88.64%)。与原料肉相比,中心温度为80℃的牦牛肉蛋白质胃蛋白酶水解率和总蛋白酶水解率分别降低了34.10%和22.47%,胰蛋白酶水解率提高了75.34%;其经胃、肠消化后的总羰基含量与原料肉相比分别升高了81.42%和77.40%,总巯基含量分别降低了30.02%和36.43%。随着中心温度升高,Schiff碱含量逐渐增大,紫外吸收光谱的吸光度显著增强,内源荧光光谱的荧光强度显著降低,SDS-PAGE图谱显示经消化后蛋白质发生严重降解至条带消失。结果表明:中心温度为60℃时牦牛肉的消化率最高,80℃时牦牛肉的蛋白质氧化程度最强,在胃肠消化过程中进一步加剧。展开更多
For studying the germplasm charactedsUcs and carcass traits of Changtai yak, 8 adult yaks （5 male, 3 female） were selected and tested. The results showed that the pre-slaughter weight of the adult male and female Ch...For studying the germplasm charactedsUcs and carcass traits of Changtai yak, 8 adult yaks （5 male, 3 female） were selected and tested. The results showed that the pre-slaughter weight of the adult male and female Changtai yak was 364.32 and 266.83 kg, respectively, which presented extremely significant difference （P〈0.01）. The carcass weight, net bone weight net meat weight, and the ratio of bone to meat also showed extremely significant difference （P〈O.01）, which were 186.60 and 125.67 kg, 39.74 and 25.00 kg, 147.84 and 100.83 kg, 1：3.73 and 1： 4.03, respectively. The dressing percentage had significant difference which was 51.15% and 49.34%, respectively （P〈0.05）. The neat meat percentage and carcass meat production rate showed no significant difference which were 40.54% and 37.66%, 79.29% and 80.24%, respectively （P〉0.05）. It indicated that Changtai yak has better growth performance and meat performance potential, and worth of further studying and breeding.展开更多
文摘To compare the quality of yak meat with that of other livestock, the growth and development of yak from birth to 48-month old were measured, slaughter tests of 6-, 24-, 48-month old were made. It can improve meat performance on yak to crossbreed with beef cattle or wild yak, to improve traditional feeding and management, etc.
文摘Female domesticated yaks were artificially inseminated with semen taken from wild yaks and the offspring used to form a nucleus breeding herd of crossbred animals. The meat production of the first generation(F1 × F2)from breedtng within the nucleus herd was assessed by slaughter and carcass dissection of males. One group(no. =14)was slaughtered at 6 months of age and the second(no. = 12)at 18months. Crossbred yaks were significantly heavier(P＜0.01)at 6 months(74.7(s. e. 10.41)kg v. 59.8(s.e. 10.23)kg)and at 18 months(150.5(s. e. 56.1)kg v. 117.7(s. e. 17.4)kg)than domesticated ones,The killing-out proportion(0.47)was similar at both ages and for both groups of animals. Carcass weight,meat weight and the yield of prime cuts were higher for crossbred animals than for domestic yak at both ages.
文摘On the Qinghai-Tibet Plateau,a place so remote where natural resources are scarce at best, producing anything is more than just a chore. As a result, the local food culture is like nothing seen anywhere else.
文摘为探究油炸对牦牛肉风味物质及品质的影响,对不同油炸温度和时间下的牦牛肉进行感官评分、水分含量、色差值、质构指标的测定;采用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析油炸前后牦牛肉风味物质的种类和含量变化。结果表明:E_2组(160℃、80 s)牦牛肉感官评分、色差值、质构品质指标均最优。HS-SPME-GC-MS共鉴定出41种挥发性风味物质,包括醛类20种、醇类5种、酯类2种、酮类1种、呋喃类1种、烃类7种、有机酸类1种、其它类4种化合物;A组(参照组)检测出27种化合物,E_2组检测出38种化合物,两组牦牛肉中挥发性成分种类及相对含量有较大差异。根据香气特征雷达图得出,E_2组的香气种类更丰富。利用相对气味活度值对牦牛肉关键风味成分分析得出,A组关键挥发性风味物质有10种,E_2组关键挥发性风味物质有17种,其中反式-2-癸烯醛、壬醛、1-辛烯-3-醇相对气味活度值最大,分别为47.35、35.14、17.63,赋予油炸牦牛肉烤肉味、果香味、蘑菇香味。通过韦恩图得出,A组特有的挥发性风味物质有3种,E_2组特有的挥发性风味物质有14种,A组特有关键香气成分2种,E_2组特有关键香气成分9种。综合风味指标、质构指标和感官评价指标得出,油炸工艺对牦牛肉的风味及品质有明显提升。
文摘将牦牛肉烹饪至不同中心温度(40、50、60、70、80℃)后,对其肌原纤维蛋白进行模拟体外胃肠消化实验,并测定其肌原纤维蛋白的消化率以及消化前后的总羰基含量、总巯基含量、Schiff碱含量等指标,还利用紫外吸收光谱、内源荧光光谱以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)分析蛋白样品,探究牦牛肉蛋白质在胃肠消化过程中的氧化及消化规律。经胃、肠消化后,中心温度为60℃的牦牛肉总蛋白酶水解率最高(88.64%)。与原料肉相比,中心温度为80℃的牦牛肉蛋白质胃蛋白酶水解率和总蛋白酶水解率分别降低了34.10%和22.47%,胰蛋白酶水解率提高了75.34%;其经胃、肠消化后的总羰基含量与原料肉相比分别升高了81.42%和77.40%,总巯基含量分别降低了30.02%和36.43%。随着中心温度升高,Schiff碱含量逐渐增大,紫外吸收光谱的吸光度显著增强,内源荧光光谱的荧光强度显著降低,SDS-PAGE图谱显示经消化后蛋白质发生严重降解至条带消失。结果表明:中心温度为60℃时牦牛肉的消化率最高,80℃时牦牛肉的蛋白质氧化程度最强,在胃肠消化过程中进一步加剧。
基金Supported by Functional Gene Screen and Tissues' Differential Expression Analysis of Yak Muscle Development in Growth StagesNational Beef Cattle Industrial Technology System(CARS-38)+1 种基金Sichuan Province Yak Germplasm Resource Information Sharing Platform Construction Program(14010121)Ganzi Community Key Grass-Livestock Transformation Technology in Hongyuan County(201203008)~~
文摘For studying the germplasm charactedsUcs and carcass traits of Changtai yak, 8 adult yaks （5 male, 3 female） were selected and tested. The results showed that the pre-slaughter weight of the adult male and female Changtai yak was 364.32 and 266.83 kg, respectively, which presented extremely significant difference （P〈0.01）. The carcass weight, net bone weight net meat weight, and the ratio of bone to meat also showed extremely significant difference （P〈O.01）, which were 186.60 and 125.67 kg, 39.74 and 25.00 kg, 147.84 and 100.83 kg, 1：3.73 and 1： 4.03, respectively. The dressing percentage had significant difference which was 51.15% and 49.34%, respectively （P〈0.05）. The neat meat percentage and carcass meat production rate showed no significant difference which were 40.54% and 37.66%, 79.29% and 80.24%, respectively （P〉0.05）. It indicated that Changtai yak has better growth performance and meat performance potential, and worth of further studying and breeding.
