食品工业科技2017，Vol.38Issue(19)：36-39,44,5.DOI:10.13386/j.issn1002-0306.2017.19.007
广西本地水牛与黄牛肉品质的比较
Comparative analysis on meat quality of local water buffalo and cattle in Guangxi region
摘要
Abstract
The objective of this study was to investigate the potential for swamp buffalo raised as meat-providing animals.Six cattle and six swamp water buffalo in Guangxi region were selected for the meat quality analysis,respectively.The results showed that beef color scores of longissimus dorsi and beef tenderloin in water buffaloes were higher than in cattle(p ＜ 0.05),though beef marbling,L*,a* and b* value of longissimus dorsi and beef tenderloin were not different between water buffaloes and cattle.Dry matter,protein and calcium percentage of longissimus dorsi in water buffalo were lower than in cattle(p ＜ 0.05).pH of beef tenderloin in water buffalo lower than in cattle(p ＜ 0.05),but there was no difference in longissimus dorsi between water buffalo and cattle(p ＞ 0.05).All cooked meat percentage of longissimus dorsi and beef tenderloin in water buffalo and cattle were above 63％,even there were not statistically significant between water buffalo and cattle(p ＞ 0.05).All fatty acids percentage of beef tenderloin showed no difference between water buffalo(p ＞ 0.05)and cattle except that myristic acid of beef tenderloin in water buffalo was lower than in cattle (p ＜ 0.05).Myristic acid,palmitic acid,linoleic acid concentration of longissimus dorsi in water buffalo were lower than in cattle (p ＜ 0.05).However,stearic acid,oleic acid and linolenic acid concentration of longissimus dorsi in water buffalo were higher than in cattle(p ＜ 0.05).Oleic acid percentage was the highest fatty acid both for longissimus dorsi and beef tenderloin in water buffalo and cattle.In conclusion,the beef color of longissimus dorsi and beef tenderloin in water buffalo was dark red which darker than in cattle.Most nutrient levels showed no difference between water buffalo and cattle except dry matter,protein,calcium,myristic acid,palmitic acid,linoleic acid (higher in cattle) stearic acid,oleic acid and linolenic acid percentage (higher in water buffalo).Water buffalo has the potential for meat-providing animals which similar to the cattle.关键词
水牛/黄牛/肉品质/色泽/脂肪酸Key words
water buffalo/cattle/meat quality/color/fatty acid分类
轻工纺织引用本文复制引用
杨承剑,黄加祥,方文远,李玲,梁辛,莫乃国..广西本地水牛与黄牛肉品质的比较[J].食品工业科技,2017,38(19):36-39,44,5.基金项目
广西水产畜牧兽医局科技项目(桂渔牧科201452022) （桂渔牧科201452022）
广西水牛研究所人才小高地创新团队项目(水牛人才1501) （水牛人才1501）
广西自然科学基金面上项目(2014GXNSFAA118082). （2014GXNSFAA118082）
