锡林郭勒草原放牧蒙古牛肉质特性研究
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摘要
为研究锡林郭勒草原蒙古牛肌肉肉质特性,选择内蒙古锡林郭勒草原全年放牧蒙古牛和西门塔尔牛各8头,屠宰后采集背最长肌肌肉进行肉品质及矿物质含量分析。结果表明:1)蒙古牛肌肉中的肌肉红度a~*、黄度b~*、系水率、熟肉率、剪切力、干物质、灰分显著高于西门塔尔牛(P<0.05),而失水率、pH显著低于西门塔尔牛(P<0.05),肉中亮度、粗蛋白质和粗脂肪虽然高于西门塔尔牛,但差异不显著(P>0.05)。2)蒙古牛矿物质元素Ca、P、Cr、Cu、Fe、Mn、Zn、Se含量显著高于西门塔尔牛(P<0.05),Mg、K含量显著低于西门塔尔牛(P<0.05),虽然Mo含量蒙古牛高于西门塔尔牛,但差异不显著(P>0.05)。综上,蒙古牛肌肉肉质特性比西门塔尔牛好,肉中所含矿物质大多比西门塔尔牛高,所以具有更好的食用、加工潜力。
In order to study the muscle meat quality of Mongolia cattle in Xilinguole Grassland,eight Mongolia cattle and eight Simmnetal cattle in Xilinguole Grassland were selected as study objects.The longissimus dorsi muscle of slaughtered cattle was collected for muscle meat quality analysis and mineral content measurement.The results showed that:1)The muscle redness a~*,yellowness b~*,water holding ratio,cooked meat rate,shear force,dry matter and ash in Mongolia cattle muscle were significantly higher than those in Simmental cattle(P<0.05).The drip loss rate and pH were significantly lower than those of Simmental cattle(P<0.05).Although the brightness,crude protein and crude fat in meat were higher than those in Simmental cattle,there were not significant differences(P>0.05).2)The contents of mineral elements,Ca,P,Cr,Cu,Fe,Mn,Zn and Se,in Mongolia cattle were significantly higher than those in Simmental cattle(P<0.05).The Mg and K contents were significantly lower than those in Simmental cattle(P<0.05),while Mo content in Mongolia cattle was higher than that in Simmental cattle,the difference was not significant(P>0.05).In conclusion,the Mongolia beef had better muscle quality and a higher mineral content than Simmental beef.It had better edible and processing potential.
In order to study the muscle meat quality of Mongolia cattle in Xilinguole Grassland,eight Mongolia cattle and eight Simmnetal cattle in Xilinguole Grassland were selected as study objects.The longissimus dorsi muscle of slaughtered cattle was collected for muscle meat quality analysis and mineral content measurement.The results showed that:1)The muscle redness a~*,yellowness b~*,water holding ratio,cooked meat rate,shear force,dry matter and ash in Mongolia cattle muscle were significantly higher than those in Simmental cattle(P<0.05).The drip loss rate and pH were significantly lower than those of Simmental cattle(P<0.05).Although the brightness,crude protein and crude fat in meat were higher than those in Simmental cattle,there were not significant differences(P>0.05).2)The contents of mineral elements,Ca,P,Cr,Cu,Fe,Mn,Zn and Se,in Mongolia cattle were significantly higher than those in Simmental cattle(P<0.05).The Mg and K contents were significantly lower than those in Simmental cattle(P<0.05),while Mo content in Mongolia cattle was higher than that in Simmental cattle,the difference was not significant(P>0.05).In conclusion,the Mongolia beef had better muscle quality and a higher mineral content than Simmental beef.It had better edible and processing potential.
引文
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[15]李鹏.甘南牦牛肉用品质、血清生化指标及其相关性的研究[D].兰州:甘肃农业大学,2006LI P.Study on quality,serum biochemical indexes and correlation of Gannan Wagtail[D].Lanzhou:Gansu Agricultural University,2006(in Chinese)
[16]朱丹实,吴晓菲,刘贺,徐永霞,励建荣.水分对生鲜肉品品质的影响[J].食品工业科技,2013,34(16):363-366Zhu D S,Wu X F,Liu H,Xu Y X,Li J R.Effect of water on fresh meat quality[J].Science and Technology of Food Industry,2013,34(16):363-366(in Chinese)
[17]孔保华.肉制品深加工技术[M].北京:科学出版社,2014Kong B H.Meat Processing Technology[M].Beijing:Science Technology and Publication,2014(in Chinese)
[18]赵称赫,敖日格乐,王纯洁,姜晶,张燕,郝建刚.库布齐沙漠常年放牧蒙古阉牛肌肉常规营养成分及氨基酸含量分析[J].中国畜牧兽医,2015,42(9):2352-2357Zhao C H,Aorigele,Wang C J,Jiang J,Zhang Y,Hao J G.Analysis of regular nutritional components and amino acid contents of Mongolia bullock muscle grazed in Kubuqi desert[J].China Animal Husbandry&Veterinary Medicine,2015,42(9):2352-2357(in Chinese)
[19]马亚楠.新疆阿克苏和伊犁地区肉牛产地土壤、水和饲料中重金属含量的测定研究[D].乌鲁木齐:新疆农业大学,2013Ma Y N.Determination of heavy metals in soil,water,and feed of beef producing areas in Akesu and Yili,Xinjiang[D].Urumai:Xinjiang Agricultural University,2013(in Chinese)
[20]赵称赫,敖日格乐,王纯洁,刘文才,姜晶,张燕,郝建刚.库布齐沙漠蒙古牛肉品质及肌肉矿物质元素含量分析[J].中国畜牧兽医,2016,43(4):980-984Zhao C H,Aorigele,Wang C J,Liu W C,Jiang J,Zhang Y,Hao J G.Analysis of meat quality and mineral content in muscle of Mongolia beef in Kubuqi desert[J].China Animal Husbandry&Veterinary Medicine,2016,43(4):980-984(in Chinese)
[2]唐智慧.西门塔尔肉牛的品种特点以及饲料管理[J].现代畜牧科技,2016(12):40Tang Z H.Cultural characteristics and feed management of Simmental beef cattle[J].Modern Animal Husbandry Science&Technology,2016(12):40(in Chinese)
[3]姚广.肉牛精品西门塔尔[J].农民致富之友,2003(6):19Yao G.The beef cattle boutique Simmental[J].The Friends of the Rich Farmers,2003(6):19(in Chinese)
[4]廖文通.论食品分析检测技术的进步[J].大科技,2017(12):319Liao W T.Advances in food analysis and detection technology[J].Super Science,2017(12):319(in Chinese)
[5]赵称赫.蒙古牛肉品质及背最长肌脂肪代谢相关基因mRNA表达量的研究[D].呼和浩特:内蒙古农业大学,2016Zhao C H.Study on meat quality and mRNA expression of longissimus dorsi muscle fatty metabolism related factors of Mongolian cattle[D].Hohhot:Inner Mongolia Agricultural University,2016(in Chinese)
[6]黄春华,小亮,呼格吉勒图,乌日金,韩松,侯荣伦,哈斯苏荣.和牛、安格斯牛杂交改良蒙古牛效果研究[J].黑龙江畜牧兽医,2017(21):104-106Huang C H,Xiao L,Hu G J L T,Wu R J,Han S,Hou R L,Ha S S R.Study on the effect of hybridization of Wagyu and Angus cattle to improve Mongolian cattle[J].Heilongjiang Animal Science and Veterinary Medicine,2017(21):104-106(in Chinese)
[7]余群力,蒋玉梅,王存堂,李鹏.白牦牛肉成分分析及评价[J].中国食品学报,2005,5(4):124-127Yu Q L,Jiang Y M,Wang C T,Li P.Analysis and evaluation of the compositions and flavouring substances in White yak’s meat[J].Journal of Chinese Institute of Food Science and Technology,2005,5(4):124-127(in Chinese)
[8]邱翔,张磊,文勇立,王建文,刘鲁蜀,马力,吴贤智,金洁茹.四川牦牛、黄牛主要品种肉的营养成分分析[J].食品科学,2010,31(15):112-116Qiu X,Zhang L,Wen Y L,Wang J W,Liu L S,Ma L,Wu X Z,Jin J R.Nutritional composition analysis of meat from yak and Yellow cattle in Sichuan[J].Food Science,2010,31(15):112-116(in Chinese)
[9]Mancini R A,Hunt M C.Current research in meat color[J].Meat Science,2005,71(1):100-121
[10]Karamucki T,Jakubowska M,Rybarczyk A,Gardzielewska J.The influence of myoglobin on the colour of minced pork loin[J].Meat Science,2013,94(2):234-238
[11]周磊.不同品种畜禽肉品质参数的比较研究[D].乌鲁木齐:新疆农业大学,2007Zhou L.Comparative study on meat quality parameters of different species of livestock and poultry[D].Urumqi:Xinjiang Agricultural University,2007(in Chinese)
[12]甘奕,李洪军,贺稚非.丰都县西门塔尔×蒙古牛杂交牛不同部位肉质品质特性分析[J].食品工业科技,2014,35(2):332-336Gan Y,Li H J,He Z F.Analysis of meat quality characteristics in different parts of hybrid cattle from Simmental×Mongolian cattle in Fengdu County[J].Science and Technology of Food Industry,2014,35(2):332-336(in Chinese)
[13]Gault N F S.The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH[J].Meat Science,1985,15(1):15-30
[14]王喆,赵志军,李天平,和占星,黄必志.大额牛×婆罗门(GBF_1)牛与云岭牛肉品质比较研究[J].中国畜牧兽医,2015,42(8):2042-2047Wang Z,Zhao Z J,Li T P,Wang A K,He J T,Gao Y E,He ZX,Huang B Z.Comparative study on the quality of beef between Big Cow×Brahman(GBF_1)and beef in Yunling[J].China Animal Husbandry&Veterinary Medicine,2015,42(8):2042-2047(in Chinese)
[15]李鹏.甘南牦牛肉用品质、血清生化指标及其相关性的研究[D].兰州:甘肃农业大学,2006LI P.Study on quality,serum biochemical indexes and correlation of Gannan Wagtail[D].Lanzhou:Gansu Agricultural University,2006(in Chinese)
[16]朱丹实,吴晓菲,刘贺,徐永霞,励建荣.水分对生鲜肉品品质的影响[J].食品工业科技,2013,34(16):363-366Zhu D S,Wu X F,Liu H,Xu Y X,Li J R.Effect of water on fresh meat quality[J].Science and Technology of Food Industry,2013,34(16):363-366(in Chinese)
[17]孔保华.肉制品深加工技术[M].北京:科学出版社,2014Kong B H.Meat Processing Technology[M].Beijing:Science Technology and Publication,2014(in Chinese)
[18]赵称赫,敖日格乐,王纯洁,姜晶,张燕,郝建刚.库布齐沙漠常年放牧蒙古阉牛肌肉常规营养成分及氨基酸含量分析[J].中国畜牧兽医,2015,42(9):2352-2357Zhao C H,Aorigele,Wang C J,Jiang J,Zhang Y,Hao J G.Analysis of regular nutritional components and amino acid contents of Mongolia bullock muscle grazed in Kubuqi desert[J].China Animal Husbandry&Veterinary Medicine,2015,42(9):2352-2357(in Chinese)
[19]马亚楠.新疆阿克苏和伊犁地区肉牛产地土壤、水和饲料中重金属含量的测定研究[D].乌鲁木齐:新疆农业大学,2013Ma Y N.Determination of heavy metals in soil,water,and feed of beef producing areas in Akesu and Yili,Xinjiang[D].Urumai:Xinjiang Agricultural University,2013(in Chinese)
[20]赵称赫,敖日格乐,王纯洁,刘文才,姜晶,张燕,郝建刚.库布齐沙漠蒙古牛肉品质及肌肉矿物质元素含量分析[J].中国畜牧兽医,2016,43(4):980-984Zhao C H,Aorigele,Wang C J,Liu W C,Jiang J,Zhang Y,Hao J G.Analysis of meat quality and mineral content in muscle of Mongolia beef in Kubuqi desert[J].China Animal Husbandry&Veterinary Medicine,2016,43(4):980-984(in Chinese)