不同品种肉牛产肉性能、牛肉营养品质及风味物质的比较

王泳杰; 王之盛; 胡瑞; 彭全辉; 薛白; 王立志; 邹华围; 孙宝忠; 李海鹏; 蒋兴德; 申洪兵; 欧鑫

doi:10.3969/j.issn.1006-267x.2019.08.023

动物营养学报 >

2019 , Vol. 31 >Issue 8: 3621 - 3631

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.08.023

反刍与草食动物营养 Ruminant and herbivore nutrition

不同品种肉牛产肉性能、牛肉营养品质及风味物质的比较

王泳杰 ,
王之盛 ,
胡瑞 ,
彭全辉 ,
薛白 ,
王立志 ,
邹华围 ,
孙宝忠 ,
李海鹏 ,
蒋兴德 ,
申洪兵 ,
欧鑫

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1. 四川农业大学动物营养研究所, 牛低碳养殖与安全生产四川省高校重点实验室, 成都 611130;
2. 中国农业科学院北京畜牧兽医研究所, 北京 100193;
3. 宜宾市畜牧水产局, 宜宾 644000;
4. 宜宾九牛农业开发股份有限公司, 宜宾 644000;
5. 云南三江并流农业科技股份有限公司, 昆明 650228

王泳杰(1994-),男,新疆库尔勒人,硕士研究生,从事反刍动物营养研究。E-mail:562014968@qq.com

收稿日期: 2019-01-14

网络出版日期: 2019-08-19

基金资助

国家重点研发计划：牛羊节本增效的精细化饲养关键技术研发（2017YFD0502005）；国家现代农业（肉牛/牦牛）产业技术体系（CARS-37）；四川省科技计划重点研发项目——优质肉牛高效安全生产技术研发与产业化示范（2018NZ0002）

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Comparison of Meat Performance, Nutritional Quality and Flavor Substance in Beef of Different Breeds Cattle

WANG Yongjie ,
WANG Zhisheng ,
HU Rui ,
PENG Quanhui ,
XUE Bai ,
WANG Lizhi ,
ZOU Huawei ,
SUN Baozhong ,
LI Haipeng ,
JIANG Xingde ,
SHEN Hongbing ,
OU Xin

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1. Key Laboratory for Cattle Low Carbon Cultivation and Safety Production of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China;
2. Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
3. Aquatic Animal Husbandry and Veterinary Bureau of Yibing, Yibing 644000, China;
4. Jiuniu Agricultural Development Limited-Liability Company of Yibing, Yibin 644000, China;
5. Yunnan Three Parallel Rivers Limited-Liability Company, Kunming 650228, China

Received date: 2019-01-14

Online published: 2019-08-19

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摘要

本文旨在比较不同品种肉牛的产肉性能、牛肉营养品质及风味物质的差异。试验选取6月龄健康西杂牛、犏牛和宣汉黄牛去势公牛各6头，平均体重分别为（616.67±9.50）kg、（457.01±15.73）kg、（462.67±12.57）kg。所有试验牛均在相同饲养条件下人工育肥至30月龄。结果表明：1）西杂牛的胴体长、胴体深、胴体胸深、后腿长、后退宽和后腿围均显著高于犏牛和宣汉黄牛（P<0.05），西杂牛的腰部肉厚、肋部肉厚和大腿肉厚显著高于犏牛（P<0.05）。2）西杂牛的金钱展、前腱子、上脑、外脊、里脊、大黄瓜条、小黄瓜条、霖肉和臀肉的产量都显著高于犏牛和宣汉黄牛（P<0.05）。犏牛的辣椒条和眼肉产量占胴体重比显著高于西杂牛（P<0.05），宣汉黄牛的上脑、眼肉和外脊产量占胴体重比显著高于西杂牛（P<0.05）。3）西杂牛背最长肌中钙、磷、钠、钾和镁含量均显著高于犏牛和宣汉黄牛（P<0.05）。4）犏牛背最长肌中的总氨基酸、必需氨基酸含量以及必需氨基酸/总氨基酸、必需氨基酸/非必需氨基酸均显著高于西杂牛和宣汉黄牛（P<0.05），犏牛背最长肌中的鲜味氨基酸和甜味氨基酸含量显著高于西杂牛（P<0.05），犏牛的背最长肌氨基酸评分也要优于西杂牛和宣汉黄牛。5）犏牛背最长肌中的谷氨酸钠含量显著高于西杂牛（P<0.05），犏牛背最长肌中硫胺素和肌苷含量均显著高于宣汉黄牛和西杂牛（P<0.05）。综上所述，西杂牛的产肉性能和肉中矿物质含量要高于犏牛和宣汉黄牛，犏牛肉的氨基酸组成和评分以及风物物质含量要优于西杂牛和宣汉黄牛。

关键词： 西杂牛; 犏牛; 宣汉黄牛; 产肉性能; 营养品质; 风味物质

本文引用格式

王泳杰 , 王之盛 , 胡瑞 , 彭全辉 , 薛白 , 王立志 , 邹华围 , 孙宝忠 , 李海鹏 , 蒋兴德 , 申洪兵 , 欧鑫 . 不同品种肉牛产肉性能、牛肉营养品质及风味物质的比较[J]. 动物营养学报, 2019 , 31(8) : 3621 -3631 . DOI: 10.3969/j.issn.1006-267x.2019.08.023

Abstract

This experiment was conducted to compare the differences of meat performance, nutritional quality and flavor substance in beef of different breeds cattle. Six head in each of 6-month-age healthy Simmental crossbred cattle, cattle-yaks and Xuanhan yellow cattle were selected, and the average body weights were (616.67±9.50) kg, (457.01±15.73) kg and(462.67±12.57) kg, respectively. All experiment cattle were artificial fattened to 6-month-age under the same feeding condition. The results were showed as follows:1) the carcass length, carcass depth, carcass chest depth, hind leg length, hind leg wide and hind leg around of Simmental crossbred cattle were significantly higher than those of cattle-yaks and Xuanhan yellow cattle (P<0.05), and the waist meat thick, rib meat thick and thigh meat thick of Simmental crossbred cattle were significantly higher than those of cattle-yaks (P<0.05). 2) The weights of tender shank, fore shank, high rib, striplion, tenderlion, outside flat, eyeround, kunckle and rump of Simmental crossbred cattle were significantly higher than those of cattle-yaks and Xuanhan yellow cattle (P<0.05). The ratios of chuck tender and ribeye weight to carcass weight of cattle-yaks were significantly higher than those of Simmental crossbred cattle (P<0.05), and the ratios of high rib, ribeye and striplion weight to carcass weight of Xuanhan yellow cattle were significantly higher than those of Simmental crossbred cattle (P<0.05). 3) The contents of calcium, phosphorus, sodium, potassium and magnesium in longissimusdorsi of Simmental crossbred cattle were significantly higher than those of cattle-yaks and Xuanhan yellow cattle (P<0.05). 4) The total amino acid, essential amino acid contents and essential amino acid/total amino acid, essential amino acid/non-essential amino acid in longissimusdorsi of cattle-yaks were significantly higher than those of Simmental crossbred cattle and Xuanhan yellow cattle (P<0.05), the contents of flavor amino acid and sweet amino acid in longissimusdorsi of cattle-yaks were significantly higher than those of Simmental crossbred cattle (P<0.05), and the amino acid scores in longissimusdorsi of cattle-yaks were better than those of Simmental crossbred cattle and Xuanhan yellow cattle (P<0.05). 5) The longissimusdorsi sodium glutamate content of cattle-yaks was significantly higher than that of Simmental crossbred cattle (P<0.05), and the contents of thiamine and inosine in longissimusdorsi of cattle-yaks were significantly higher than those of Simmental crossbred cattle and Xuanhan yellow cattle (P<0.05). In conclusion, the meat performance and beef mineral contents of Simmental crossbred cattle are higher than those of cattle-yaks and Xuanhan yellow cattle, and the amino acid composition and score and flavor substance content in beef of cattle-yaks are better than those of Simmental crossbred cattle and Xuanhan yellow cattle.

Key words： Simmental crossbred cattle; cattle-yaks; Xuanhan yellow cattle; meat performance; nutritional quality; flavor substance

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