肉类研究2025，Vol.39Issue(12)：1-8,8.DOI:10.7506/rlyj1001-8123-20250228-060
放牧与舍饲牦牛肉营养品质与挥发性风味物质比较
Comparison of Nutritional Quality and Volatile Flavor Substances in Grazing and Housed Yak Meat
摘要
Abstract
In order to investigate the effects of different feeding methods on the nutritional quality and flavor of yak meat,the amino acid and fatty acid compositions of meat from grazing and housed yaks were determined,and the volatile flavor substances were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS).The results showed that 18 amino acids and 34 fatty acids were detected in yak meat from each feeding system,and the contents of essential amino acids(8.91%),docosahexaenoic acid(0.21%),and unsaturated fatty acids(53.53%)in yak meat from the grazing group were significantly higher than those of the housed group(P<0.05),and the score of ratio coefficient of amino acid(SRC)of the grazing group was higher than that of the housed group(78.03 versus 76.54),indicating that yak meat from the grazing group had better nutritional value in terms of essential amino acids.Altogether,39 volatile flavor substances were detected in yak meat irrespective of feeding method,including seven aldehydes,seven alcohols,five esters,three ketones,seven olefins,three acids,and seven other types.Seven key aroma components were detected in the grazing group and five in the housed group,2-methylbutanal,isovaleraldehyde,isopropyl mercaptan,2,3-butanedione and 3-hydroxy-2-butanone being common to both groups.Based on relative odor activity values and variable importance in projection(VIP)scores,nine key differential flavor components between the groups were identified.In conclusion,yak meat from the grazing group had better amino acid and fatty acid compositions,and the volatile flavors of yak meat from the two feeding conditions were good but significantly different.关键词
牦牛肉/饲养方式/风味化合物/氨基酸/脂肪酸Key words
yak meat/feeding methods/flavor compounds/amino acids/fatty acids分类
农业科技引用本文复制引用
韩丽萍,李升升,刘稳,高冬,马纪兵..放牧与舍饲牦牛肉营养品质与挥发性风味物质比较[J].肉类研究,2025,39(12):1-8,8.基金项目
青海省科技特派员专项(2025-NK-P15) （2025-NK-P15）
青海省牛产业科技创新平台项目(2025-2026) （2025-2026）
