In the study, confinement and semi-confinement raising fattening technology of yaks in agricultural areas of tibet were analyzed. And several suggestions for improving the efficiency of yak raising were put forward. A...In the study, confinement and semi-confinement raising fattening technology of yaks in agricultural areas of tibet were analyzed. And several suggestions for improving the efficiency of yak raising were put forward. Aiming at providing the reference of healthy raising and sustainable development of yaks in the agricul- tural areas of tibet.展开更多
为研究性别对舍饲育肥牦牛肉品质的影响,选取2.5岁健康麦洼公牦牛和母牦牛各6头,舍饲育肥194 d后全部屠宰,采集背最长肌,测定肉质相关指标。结果表明:公牦牛组肌肉蒸煮损失显著低于母牦牛组(P<0.05),而肉色和pH等指标差异不显著(P>...为研究性别对舍饲育肥牦牛肉品质的影响,选取2.5岁健康麦洼公牦牛和母牦牛各6头,舍饲育肥194 d后全部屠宰,采集背最长肌,测定肉质相关指标。结果表明:公牦牛组肌肉蒸煮损失显著低于母牦牛组(P<0.05),而肉色和pH等指标差异不显著(P>0.05);公牦牛组肌肉的剪切力、总胶原蛋白含量、胶原蛋白热溶解度、可溶性胶原蛋白含量显著高于母牦牛组(P<0.05),而肌纤维密度、直径和面积差异不显著(P>0.05);性别对肌肉中抗氧化性指标含量无显著影响(P>0.05);公牦牛组肌肉中粗蛋白和粗脂肪含量显著低于母牦牛(P<0.05),粗灰分显著高于母牦牛(P<0.05);公牦牛组必需氨基酸占总氨基酸的比例(the ratio of essential amino acids to total amino acids,EAA/TAA)和必需氨基酸与非必需氨基酸的比值(the ratio of essential amino acids to non-essential amino acids,EAA/NEAA)显著高于母牦牛组(P<0.05),而鲜味氨基酸占总氨基酸的比例(the ratio of umami amino acids to total amino acids,FAA/TAA)显著低于母牦牛组(P<0.05);公牦牛组胱氨酸含量显著低于母牦牛组(P<0.05),亮氨酸、苯丙氨酸和组氨酸含量显著高于母牦牛组(P<0.05),其它氨基酸差异不显著(P>0.05)。山嵛酸、11,14-二十碳烯酸和γ-亚麻酸仅在母牦牛组肌肉中检出,母牦牛组肌肉中顺-10-十七碳烯酸显著高于公牦牛组(P<0.05),其余脂肪酸差异不显著(P>0.05)。综上所述,与公牦牛相比,母牦牛肌肉的剪切力更低,而粗蛋白和肌内脂肪含量更高,且鲜味氨基酸的含量和脂肪酸组成高于公牦牛,具有作为优质牦牛肉生产的潜力。展开更多
基金Supported by the State "Twelfth Five-year" Science and Technology Support Project(2012BAD12D04)
文摘In the study, confinement and semi-confinement raising fattening technology of yaks in agricultural areas of tibet were analyzed. And several suggestions for improving the efficiency of yak raising were put forward. Aiming at providing the reference of healthy raising and sustainable development of yaks in the agricul- tural areas of tibet.
文摘为研究性别对舍饲育肥牦牛肉品质的影响,选取2.5岁健康麦洼公牦牛和母牦牛各6头,舍饲育肥194 d后全部屠宰,采集背最长肌,测定肉质相关指标。结果表明:公牦牛组肌肉蒸煮损失显著低于母牦牛组(P<0.05),而肉色和pH等指标差异不显著(P>0.05);公牦牛组肌肉的剪切力、总胶原蛋白含量、胶原蛋白热溶解度、可溶性胶原蛋白含量显著高于母牦牛组(P<0.05),而肌纤维密度、直径和面积差异不显著(P>0.05);性别对肌肉中抗氧化性指标含量无显著影响(P>0.05);公牦牛组肌肉中粗蛋白和粗脂肪含量显著低于母牦牛(P<0.05),粗灰分显著高于母牦牛(P<0.05);公牦牛组必需氨基酸占总氨基酸的比例(the ratio of essential amino acids to total amino acids,EAA/TAA)和必需氨基酸与非必需氨基酸的比值(the ratio of essential amino acids to non-essential amino acids,EAA/NEAA)显著高于母牦牛组(P<0.05),而鲜味氨基酸占总氨基酸的比例(the ratio of umami amino acids to total amino acids,FAA/TAA)显著低于母牦牛组(P<0.05);公牦牛组胱氨酸含量显著低于母牦牛组(P<0.05),亮氨酸、苯丙氨酸和组氨酸含量显著高于母牦牛组(P<0.05),其它氨基酸差异不显著(P>0.05)。山嵛酸、11,14-二十碳烯酸和γ-亚麻酸仅在母牦牛组肌肉中检出,母牦牛组肌肉中顺-10-十七碳烯酸显著高于公牦牛组(P<0.05),其余脂肪酸差异不显著(P>0.05)。综上所述,与公牦牛相比,母牦牛肌肉的剪切力更低,而粗蛋白和肌内脂肪含量更高,且鲜味氨基酸的含量和脂肪酸组成高于公牦牛,具有作为优质牦牛肉生产的潜力。