玛多牦牛肉营养成分及风味物质研究OA北大核心

To explore the genetic resources of Maduo yak and enhance the development and utilization of their meat performance,six adult Maduo yaks were selected for slaughter.The nutritional content and volatile flavor compounds of the beef were measured and compared with the reported adult Gannan yak,Maiwa yak,Huanhu yak,and Datong yak in the literature.The results showed that the crude protein content of Maduo yak meat was 20.77 g/100 g,which was 4.37%,10.90%,and 11.05%lower than that of Gannan yak,Maiwa yak,and Huanhu yak,respectively;the crude fat con-tent was 0.40 g/100 g,which was 60.78%,61.90%,and 88.06%lower than that of Gannan yak,Maiwa yak,and Huanhu yak,respectively;the cholesterol content was 48.27 mg/100 g,which was 16.78%lower than the reference standard value for beef cholesterol specified in the《Chinese Food Composition Table》.The potassium content(3 683.33 mg/kg)was much higher than the reference value(370 mg/kg);the sodium content was 24.29%higher than the reference value;the selenium content was about twice the reference standard value;the calcium and iron contents did not meet the reference value for beef.The total amino acid content was 17.52 g/100 g,which was 12.36%,28.23%,19.93%,and 24.35%lower than that of Ganan yak,Maiwa yak,Huanhu yak,and Gaoyuan yak,respectively;the EAA/TAA was 40.30%,and the EAA/NEAA was 67.50%,which met the recommended standards of FAO and WHO.Unsaturated fatty acids(UFA)content was 63.28%,which was 31.36%lower than the reference value;polyunsaturated fatty acids(PUFA)content was approximately five times the reference value,and n-6 polyunsaturated fatty acids(n-6 PUFA)content was higher than that of Ganan yak and Datong yak.A total of 40 volatile compounds were detected in Maduo yak meat,in-cluding 9 esters,7 alcohols,6 aldehydes,5 hydrocarbons,5 ketones,and 8 other volatile compounds.The main flavor components of Maduo yak meat were esters,ketones,aldehydes,and alcohols,with esters being the most abundant,ac-counting for 47.01%of the total volatile substances.To sum up,the composition and content of conventional nutrients,amino acids and fatty acids of Maduo yak meat are in line with the current healthy diet orientation.In the future,more attention should be paid to the low content of amino acids and proteins in the breeding process of Maduo yak breeds.