肉类研究2013，Vol.27Issue(3)：30-36,7.
青海牦牛肉与秦川牛肉氨基酸和脂肪酸的比较研究
Comparative Studies on Beef Amino Acid Composition and Fatty Acid Composition of Qinghai Yak and Qinchuan Cattle
摘要
Abstract
Meat characteristics and potential superiority of Qinghai yak were analyzed by comparing differences in amino acid composition and fatty acid composition from Qinchuan cattle.Meat samples from Qinchuan cattle and adult yaks in South Qinghai,Datong county and the region around Qinhai Lake were analyzed for amino acid composition and fatty acid composition.The results obtained showed that:1) protein content was higher in yak meat regardless of the region or the age than in Qinchuan cattle meat,with no statistically significant difference (P ＞ 0.05),while fat content in Qinchuan cattle meat was statistically significantly higher (P ＜ 0.01); 2) the meat of adult yaks from South Qinghai exhibited significantly increased levels of EAA/NAA ratio,EAA/TAA ratio,18∶2 cis-12,15,α-linolenic acid,arachidic acid,eicosapentaenoic acid,polyunsaturated fatty acids (PUFA),essential fatty acids,PUFA/SFA ratio and n-3 polyunsaturated fatty acids (P ＜ 0.05 or P ＜ 0.01),but significantly decreased levels of palmitic acid,EPA and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01); 3) the meat of yaks from Datong county was statistically significantly higher than Qinchuan cattle meat in the levels of lysine,histidine and pentadecanoic acid (P ＜ 0.05 or P ＜ 0.01) but significantly lower in the levels of lauric acid,linoleic acid,PUFA,EFA,n-6 PUFAs and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01); 4) the meat of adult yaks from the region around Qinghai Lake revealed significantly higher levels of praline,pentadecanoic acid,palmitoleic acid,heptadecanoic acid and C18∶2 cis-12,15and significantly lower levels of laurie acid and n-6/n-3 ratio when compared to Qinchuan cattle meat (P ＜ 0.05 or P ＜0.01); 5) significantly higher levels of tryptophan,tetradecanoic acid,10-heptadecenoic acid,cis-vaccenic acid,linoleic acid,α-linolenic acid,C20∶3 cis-5,8,11,C20∶3 cis-7,10,13,arachidonic acid,EPA,PUFA,EFA,PUFA/SFA ratio and n-6/n-3 ratio were found in the meat of yak calves from Datong as well as significantly lower levels of praline,C14∶1 cis-9,palmitic acid,heptadecanoic acid,oleic acid,SFA,MUFA and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01).From this study we concluded that the meat of adult yaks from Qinghai contains slightly higher amounts of proteins and essential amino acids than Qinchuan cattle meat despite having similar amino acid composition.Despite containing slightly less amino acids,yak calf meat is more rational in n-6/n-3 ratio than Qinchuan cattle meat,both fluctuating around 4,and shows a PUFA/SFA ratio of 1∶1.5,suggesting that yak meat contains high-quality fatty acids,especially the meat of yak calves.关键词
牦牛肉/秦川牛肉/氨基酸/脂肪酸Key words
yak meat/ Qinchuan cattle/ amino acids/ fatty acids分类
轻工纺织引用本文复制引用
侯丽,柴沙驼,刘书杰,崔占鸿,张晓卫,赵月平..青海牦牛肉与秦川牛肉氨基酸和脂肪酸的比较研究[J].肉类研究,2013,27(3):30-36,7.基金项目
科技部科技人员服务企业行动项目(2009GJG20048) （2009GJG20048）
国家"973"计划专项(2012CB722906) （2012CB722906）
