广西本地水牛与黄牛肉品质的比较

为挖掘水牛作为肉用开发潜力,选取广西本地沼泽型杂交水牛与黄牛各6头进行了肉品质的比较分析。结果表明,水牛与黄牛里脊肉和背最长肌肉的大理石花纹等级、L*、a*、b*值均无显著差异(p>0.05),但水牛里脊肉和背最长肌肉的肌肉颜色等级评分均显著高于黄牛肉(p<0.05)。水牛背最长肌肉中的干物质、蛋白质及钙含量显著低于黄牛(p<0.05)。水牛里脊肉的p H显著低于黄牛(p<0.05),但是在背长肌中却未见显著差异(p>0.05)。水牛肉与黄牛肉的熟肉率均在63%以上,但两者差异不显著(p>0.05)。水牛里脊肉中除豆蔻酸低于黄牛(p<0.05)外,其他脂肪酸均无显著差异;水牛背最长肌的豆蔻酸、棕榈酸、亚油酸显著低于黄牛(p<0.05),但其硬脂酸、油酸和亚麻酸要显著高于黄牛(p<0.05)。两者不同部位肌肉中的脂肪酸含量均以油酸含量为最高。水牛里脊肉和背最长肌肉外观颜色比黄牛肉更为暗红;水牛除背最长肌肉干物质、蛋白质、钙、豆蔻酸、棕榈酸及亚油酸含量显著低于黄牛肉,而硬脂酸、油酸和亚麻酸显著高于黄牛外,两者在其他营养指标方面没有显著差异,所测脂肪酸类别中均以油酸含量为最高。以上结果表明,长期作为役用的水牛具有与黄牛类似的肉用潜力。 

Comparative analysis on meat quality of local water buffalo and cattle in Guangxi region

The objective of this study was to investigate the potential for swamp buffalo raised as meat-providing animals.Six cattle and six swamp water buffalo in Guangxi region were selected for the meat quality analysis, respectively.The results showed that beef color scores of longissimus dorsi and beef tenderloin in water buffaloes were higher than in cattle ( p < 0.05) , though beef marbling, L*, a*and b*value of longissimus dorsi and beef tenderloin were not different between water buffaloes and cattle.Dry matter, protein and calcium percentage of longissimus dorsi in water buffalo were lower than in cattle ( p < 0.05) .p H of beef tenderloin in water buffalo lower than in cattle ( p < 0.05) , but there was no difference in longissimus dorsi between water buffalo and cattle ( p > 0.05) . All cooked meat percentage of longissimus dorsi and beef tenderloin in water buffalo and cattle were above 63%, even there were not statistically significant between water buffalo and cattle ( p > 0.05) . All fatty acids percentage of beef tenderloin showed no difference between water buffalo ( p > 0.05) and cattle except that myristic acid of beef tenderloin in water buffalo was lower than in cattle ( p < 0.05) . Myristic acid, palmitic acid, linoleic acid concentration of longissimus dorsi in water buffalo were lower than in cattle ( p < 0.05) . However, stearic acid, oleic acid and linolenic acid concentration of longissimus dorsi in water buffalo were higher than in cattle ( p < 0.05) .Oleic acid percentage was the highest fatty acid both for longissimus dorsi and beef tenderloin in water buffalo and cattle.In conclusion, the beef color of longissimus dorsi and beef tenderloin in water buffalo was dark red which darker than in cattle. Most nutrient levels showed no difference between water buffalo and cattle except dry matter, protein, calcium, myristic acid, palmitic acid, linoleic acid ( higher in cattle) stearic acid, oleic acid and linolenic acid percentage ( higher in water buffalo) . Water buffalo has the potential for meat-providing animals which similar to the cattle.