本研究旨在比较牦牛、犏牛和黄牛生产性能、肉营养品质及风味物质的差异。选取青海省海南州自然放牧、年龄相近的牦牛、犏牛和黄牛公牛各13头,分别进行体尺和屠宰性能的测定,采用国标方法进行常规营养成分、氨基酸和脂肪酸含量的测定,采用高效液相色谱法进行肌苷、肌苷酸和硫胺素含量的测定,采用高氯酸滴定法进行谷氨酸钠含量测定。结果表明:1)在体重、体长、体高和胸围以及宰前重、头重、皮重、前二蹄重、后二蹄重、胴体重、胴体肉重、胴体骨重上,犏牛均表现出突出的杂种优势。2)牦牛、犏牛肉具高蛋白质、低脂肪的特点;犏牛、牦牛肉中氨基酸丰富;犏牛肉多不饱和脂肪酸的含量显著高于牦牛和黄牛(P<0.05),犏牛、牦牛肉中单不饱和脂肪酸含量均显著高于黄牛(P<0.05)。3)牦牛肉中肌苷含量最高,显著高于同龄黄牛(P<0.05);肌苷酸的含量在3品种间无显著差异(P>0.05);犏牛肉硫胺素的含量显著高于黄牛(P<0.05);黄牛、犏牛肉谷氨酸钠的含量显著高于牦牛(P<0.05)。综上所述,与牦牛和黄牛相比,犏牛具有突出的杂种优势,犏牛肉具有高蛋白质、低脂肪的特点,氨基酸、不饱和脂肪酸和风味物质也更为丰富。

This study was conducted to compare the differences of performance, nutritional quality and flavor compounds in beef of yaks, cattle-yaks and cattle. Yaks, cattle-yaks and cattle (13 heads per breed) with similar age, naturally farmed in Hainan state, Qinghai province were selected. Body measurements and slaughter performance were determined; the contents of regular nutritional components, amino acids and fatty acids were determined by national standard methods; the contents of inosine, inosinic acid and thiamine were determined by high performance liquid chromatography; and sodium glutamate content was determined by perchloric acid titration. The results showed as follows: 1) cattle-yaks showed extrusive hybrid vigor on body weight, body length, body high and bust circumference, as well as the weight before slaughter and the weight of head, skin, two fore hoofs, two hind hoofs, carcass weight, carcass meat and carcass bone. 2) Yaks and cattle-yaks had the characteristics of high protein and low fat; the beef of yaks and cattle-yaks was rich in amino acids; the content of polyunsaturated fatty acids in beef of cattle-yaks was significantly higher than that of yaks and cattle (P<0.05), and the content of monounsaturated fatty acids in beef of yaks and cattle-yaks was significantly higher than that in cattle (P<0.05). 3) Inosine content in beef of yaks was the highest, and was significantly higher than that of cattle (P<0.05); there was no significant difference in inosinic acid content among the three breeds (P>0.05); the content of thiamine in beef of cattle-yaks was significantly higher than that of cattle (P<0.05); the content of sodium glutamate content in beef of cattle and cattle-yaks was significantly higher than that of yaks (P<0.05). In conclusion, compared with yaks and cattle, cattle-yaks have extrusive hybrid vigor; the beef has the characteristics of high protein and low fat, and the contents of amino acids, unsaturated fatty acids and flavor substances are more rich.