研究种萨牦牛肌肉中常规营养成分组成及含量,并与西藏犏牛肉与鲁西黄牛肉进行了对比.结果显示:牦牛肉中水分含量为73.03%,比犏牛肉高3.01%,比鲁西黄牛肉低1.81%;干物质含量为比鲁西黄牛肉高1.72%,比犏牛肉低1.17%;灰分含量比鲁西黄牛肉牛略高0.11%,比犏牛肉低0.29%;蛋白质含量为23.29%,分别比鲁西黄牛和犏牛肉高0.85%和0.81%,差异显著(P<0.05),脂肪含量之间没有显著差异(P>0.05);牦牛肉中K、Fe、Mn和Cu与V B 1含量均显著高于犏牛和黄牛肉(P<0.05).牦牛肉中的VB 2含量(0.15 mg/100 g)显著高于鲁西黄牛肉VB 2含量(0.11 mg/100 g) (P<0.05).牦牛里脊肉与犏牛里脊肉中氨基酸(AA)含量除半胱氨酸和缬氨酸具有显著性差异外(P<0.05),其他氨基酸含量都没有显著性差异.上述结果表明种萨牦牛肉与犏牛和黄牛肉相比,营养更全面.
Nutrient Analysis of Tibet Zhongsa Yak Meat
The muscle compositions from Zhongsa yak, Cattle-yak and Luxi cow, including moisture, the contents of protein, fat and minerals composition (calcium, phosphorus, iron, copper, manganese, zinc) and amino acids, fatty acids and vitamin B1 and B2 were analyzed and compared in the research. Results showed the moisture in yak meat of 73.03%, 3.01%higher than cattle-yak meat, 1.81%lower than Luxi cow;dry matter content of 1.72%in Luxi cow, 1.17%lower than cattle-yak;ash content was slightly higher (0.11%) than Luxi cow, 0.29%lower than the cattle-yak;the protein content of 23.29%, 0.85%higher than Luxi cow and 0.81%lower than cattle-yak meat respectively, with a significant difference (P<0.05).The contents of K, Fe, Mn and Cu and VB1 in the yak meat were significantly higher than that in the cattle-yak and Luxi cow meat (P<0.05). For yak meat, the amino acid content in tenderloin were significantly different from them in the thigh muscle except serine, glutamate and proline (P<0.05). In conclusion, the results indicated that the nutrition of yak meat is more comprehensive than that of Cattle-yak and Luxi cow.
NETL
NSTL
万方数据
维普
