不同产地牦牛肉中农残和兽残的含量比较

为了解西藏自然放牧牦牛肉与广州市本地牛肉的农药和兽药残留状况，对其营养价值做客观分析和评价，该实验选取广州市和西藏地区的不同牛肉样本，根据国标方法对几个重要抗生素和农药残留进行测定，并对结果进行统计学分析。结果表明，该次样品检测的几种指标皆未超过国家标准，但是藏区牦牛样本农药和兽药残留量均显著低于广州本地牛肉样本。而广州本地散养黄牛肉样品中农药残留含量水平与西藏地区牦牛样本一致。以上实验结果与荧光定量PCR检测结果进行对照，农药残留和兽药残留检测结果与牦牛真伪匹配度高达91.67%，可以作为西藏地区自然放牧牦牛肉真伪检测的依据。同时可说明，从食品安全角度分析，西藏牦牛的营养价值显著优于本地普通饲养牛肉，但与自然放牧的本地黄牛肉的营养价值相近。该研究为居民膳食营养与安全评估提供参考依据。

Comparison of Pesticide and Veterinary Drug Residues in Yak Meat Samples from Different Producing Areas

To assess the levels of pesticide and veterinary drug residues in meat obtained from naturally grazing yaks in Tibet and local beef in Guangzhou and objectively analyze and evaluate their nutritional values, different samples of meat produced in Guangzhou and Tibetan regions were analyzed. Using national standard methods, the levels of selected important antibiotics and pesticide residues were measured, accordingly establishing that levels of none of the evaluated indicators in the samples exceeded national standards. However, comparative analyses revealed that the pesticide and veterinary drug residues detected in yak samples from Tibet were significantly lower than those measured in local beef samples from Guangzhou. Moreover, the levels of pesticide residues in beef samples obtained from local, free-grazing cattle in Guangzhou were found to be consistent with those detected in Tibetan yak meat samples. Comparison of the aforementioned findings with data obtained using real-time fluorescence quantitative PCR revealed a high level of consistency (91.67%) between the detected levels of pesticide and veterinary drug residues and the authenticity of yak meat. These findings indicate that residue detection data can serve as a basis for verifying the authenticity of meat derived from naturally grazing yaks in Tibet. Additionally, in terms of food safety, it was established that while the nutritional value of Tibetan yak meat is significantly superior to that of standard locally farmed beef, it is comparable to that of beef obtained from local free-grazing cattle. These findings will thus provide a reference for the assessment of dietary nutrition and food safety for human consumption.