Study on the Meat Quality and Fat Characteristics of Mongolian and Simmental Cattle in the Main Beef Producing Areas of Eastern Inner Mongolia
Five Simmental cattle and five Mongolian cattle were selected under grazing conditions in Xilinguole League and five Simmental cattle under house feeding conditions in Tongliao were selected to analyze the meat quality and fat characteristics.The results showed that the yellowness value(b*value)of longissimus dorsi muscle and subcutaneous fat,and the cooked meat rate of grazing Simmental cattle and grazing Mongolian cattle were significantly higher than those of house feeding Simmental cattle(P＜0.05);The essential amino acids and infant essential amino acids of Simmental cattle in house feeding were significantly higher than those of Mongolian cattle in grazing(P＜0.05).The umami amino acid content of grazing Mongolian cattle was significantly higher than that of grazing Simmental cattle(P＜0.05);As for the fatty acids of muscle tissue,the saturated fatty acids of grazing Mongolian cattle were significantly higher than those of Simmental cattle in house feeding(P＜0.05).In term of monounsaturated fatty acids,grazing Simmental cattle and Mongolian cattle were significantly higher than Simmental cattle in house feeding(P＜0.05).In terms of polyunsaturated fatty acids,house feeding Simmental cattle was significantly higher than the other two groups(P＜0.05).Taking into account meat quality and fat characteristics,house feeding Simmental cattle had higher nutritional value compared to grazing Simmental cattle,and grazing method showed a better trend in flavor precursor substances such as oleic acid and linolenic acid compared to house feeding method.
NETL
NSTL
万方数据
