中国草食动物科学2025，Vol.45Issue(1)：88-94,7.DOI:10.3969/j.issn.2095-3887.2024.00.112
玛多牦牛肉营养成分及风味物质研究
Research on Nutritional Composition and Flavor Substances of Maduo Yak Meat
摘要
Abstract
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.关键词
玛多牦牛肉/营养成分/风味物质/氨基酸Key words
Maduo yak meat/nutrient composition/flavor substance/amino acid分类
农业科技引用本文复制引用
拉毛才让,纪庆慧,陈潮,郭宪..玛多牦牛肉营养成分及风味物质研究[J].中国草食动物科学,2025,45(1):88-94,7.基金项目
财政部和农业农村部-现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37) （肉牛牦牛）
中国农业科学院科技创新工程牦牛资源与育种(25-LZIHPS-01) （25-LZIHPS-01）
