西藏雅江雪牛与牦牛肉质特性比较研究

目的研究雅江雪牛与牦牛肉食用品质及营养成分含量的差异。方法选择健康成年(5～7岁)的西藏公牦牛、公雅江雪牛和母雅江雪牛各6头,对其体尺、背最长肌基本营养成分和氨基酸、脂肪酸以及食用品质指标进行分析。结果雅江雪牛肉的蛋白质含量较丰富,属于高蛋白性食品。公雅江雪牛和母雅江雪牛肉中必需氨基酸与总氨基酸的比值(essential amino acid/total amino acid,EAA/TAA)分别为44.7%和44.8%,必需氨基酸与非必需氨基酸的比值(essential amino acid/nonessential amino acids,EAA/NEAA)分别为80.7%和80.8%,表明雅江雪牛肉为优质蛋白;雅江雪牛的脂肪含量较高,相对于普通牦牛,具有更好的风味品质;雅江雪牛蒸煮损失率较低,具有较好的加工性能;雅江雪牛颜色鲜红,更符合消费者喜好。结论雅江雪牛生长速度快,脂肪含量相较于传统牦牛明显升高,能够在西藏有限的牧草资源环境中产生相对于牦牛更高的经济利用价值,对西藏地区的肉牛产业起到良好的促进作用。

Comparison of meat quality characteristics of Tibetan Yajiang snow cattle and yak

To investigate the meat qualities and nutrient composition differences between Yajing Snow Cattle and Yak, 6 of 3 groups (Yajiang male, Yajiang female and Yak) of cattle were selected. The results showed that EAA/TAA of Yajiang male and Yajiang female are 44.7% and 44.8%, EAA/NEAA are 80.7% and 80.8%, which indicates that the beef are high grade resource of protein for consumers; The beef of Yajiang snow cattle can be cooked with better flavors due to its high content of fat; Its cook loss is lower so that it can be processed well in factory; it would be preferred by consumers because of its bright and fresh outlooking.