|
|||||
|
|
| 黎平黄牛肉质营养特性研究 | |
| 引用本文： | 李必胜,杨正德,谢应才,孔德顺,杨红美. 黎平黄牛肉质营养特性研究[J]. 中国牛业科学, 2008, 34(4) |
| 作者姓名： | 李必胜 杨正德 谢应才 孔德顺 杨红美 |
| 作者单位： | 1. 贵州省黎平县农业局,贵州黎平,557300 2. 贵州大学动物营养与饲料研究所,贵州,贵阳,550025 3. 贵州大学动物科学学院,贵州,贵阳,550025 |
| 摘 要： | 为了研究黎平黄牛肉质营养成份选用5头黎平黄牛青年公牛屠宰,对肉质常规成分、氨基酸、脂肪酸进行全面分析测定,结果表明:鲜肉的蛋白质含量为23.08%,脂肪含量为4.08%;必需氨基酸与氨基酸总量(EAA/TAA)的比值为40.08%(未计色氨酸);不饱和脂肪酸(UFA)与总脂肪酸(TFA)的比例为45.78%.黎平黄牛肉富含蛋白质、风味氨基酸和脂肪酸,肉质柔软而不油腻,口感好,易消化,营养价值高,是优质的膳食肉资源. |
| 关 键 词： | 黎平黄牛 肉质 营养特性 |
Research on Meat Nutritive Property of Liping Yellow Cattle |
|
| Li Bi-sheng,Yang Zheng-de,Xie Ying-cai,Kong De-shun,Yang Hong-mei. Research on Meat Nutritive Property of Liping Yellow Cattle[J]. China Cattle Science, 2008, 34(4) | |
| Authors: | Li Bi-sheng Yang Zheng-de Xie Ying-cai Kong De-shun Yang Hong-mei |
| Abstract: | Five youth bulls of Liping yellow cattle were selected to slaughter and analysize their meat composition.The findings show that the contents of protein and fat are 23.08%,4.08% based on fresh sample,respectively.The ratio of essential amino acid to total amino acid(EAA/TAA) is 40.8%(tryptophan excepted),and the ratio of unsaturated fatty acid(UFA) to total fatty acids(TFA) is 45.78%.Therefore,the beef of Liping yellow cattle is rich in protein,flavor amino acid and fatty acid.As a high quality diet meat resource,it has a good mouth feel,high nutritive value,pliability and little greasiness,and easy to be digested. |
| Keywords: | Liping yellow cattle Meat quality Nutritive property |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |