畜牧与兽医2024，Vol.56Issue(2)：22-25,4.
海南黄牛肉质特性研究
Research on the meat characteristics of Hainan yellow cattle
摘要
Abstract
To study the meat quality characteristics of Hainan yellow cattle,the samples of the longissimus dorsi muscle between the 12th and 13th ribs of ten Hainan yellow cattle were collected to measure their shear force,drip loss,thawing loss,pH value,moisture content,ash content,crude protein content,crude fat content,amino acid content,and fatty acid content.The results showed that the shear force value of the muscle of the Hainan yellow cattle was(41.54±15.82)N.The thawing loss was(2.82±0.10)%.The drip loss was(2.29±0.48)%.The pH values at45 min and24 h were6.86±0.33 and6.27±0.38,separately.The moisture content of the muscle was(73.92±1.33)%,the ash content was(1.12±0.08)%,and the protein content was(23.66±1.16)%.However,the crude fat content was only(1.12±0.20)%.Atotal of 16 kinds of amino acids were detected in the Hainan yellow cattle muscle.The content of essential amino acids was(9.84±0.32)g in 100 g female Hainan yellow cattle muscle,while the content of essential amino acids in 100 g male Hainan yellow cattle muscle was(9.38±0.21)g.Among the non-essential amino acids,the glutamic acid content was the highest.A total of 15 kinds of fatty acids were detected,and lauric acid was found only in the muscle sample of the male Hainan yellow cattle.Palmitic acid,stearic acid,and oleic acid were the main fatty acid components,with oleic acid occupying the highest proportion(34.03%in females and 27.46%in males).In general,Hainan yellow cattle meat is tender and rich in protein content and in compositions of fatty acids and amino acids,and is of stron-ger water-holding capacity,which makes the beef more nutritionally valuable.关键词
海南黄牛/肉质特性/营养成分/氨基酸/脂肪酸Key words
Hainan yellow cattle/meat characteristics/nutritional components/amino acids/fatty acids分类
农业科技引用本文复制引用
汪刘浩,燕雪豪,吴科榜,那威..海南黄牛肉质特性研究[J].畜牧与兽医,2024,56(2):22-25,4.基金项目
2021年海南省重点研发计划项目(ZDYF2021XDNY173) （ZDYF2021XDNY173）
