金川多胸椎牦牛宰后肌肉矿物质、脂肪酸及肉色分析

doi:10.7506/spkx1002-6630-201316051

食品科学

金川多胸椎牦牛宰后肌肉矿物质、脂肪酸及肉色分析

艾鹥，文勇立，傅昌秀，马定惠，冯正平，李强，罗光荣，李善蓉，马吉刚

1.西南民族大学生命科学与技术学院，四川成都 610041；2.四川省畜牧工作总站，四川成都 610041；
3.四川阿坝州金川县畜牧兽医局，四川阿坝州 624100；4.四川省红原县龙日镇龙日种畜场，四川阿坝州 624100

出版日期:2013-08-25 发布日期:2013-09-03

Analysis of Muscle Trace Elements, Fatty Acid Composition and Color Parameters of Jinchuan Multi-Vertebrate Yak

AI Yi，WEN Yong-li，FU Chang-xiu，MA Ding-hui，FENG Zheng-ping，LI Qiang，LUO Guang-rong，LI Shan-rong，MA Ji-gang

1. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China；
2. Sichuan Province Head Station for Animal Husbandry and Veterinary Medicine, Chengdu 610041, China；
3. Animal Husbandry and Veterinary Medicine Bureau of Jinchuan County, Aba Prefecture 624100, China；
4. Sichuan Province Longri Livestock Breeding Station of Hongyuan County, Aba Prefecture 624100, China

Online:2013-08-25 Published:2013-09-03

摘要/Abstract

摘要：

目的：四川省阿坝藏族羌族自治州金川县的毛日、阿柯里乡等地区的牦牛中，有约52%的个体其胸椎比普通牦牛多1个，肋骨数相应多出1对，即具有15个胸椎和15对肋骨。据调查，该类牦牛的产肉性能比普通同龄牦牛高，且肉质更加鲜美细嫩。通过测定多胸椎牦牛宰后肌肉矿物质、脂肪酸及肉色变化等指标，为该类牦牛的科研、生产及肉品加工提供基础数据。方法：随机选择金川多肋骨牦牛、麦洼牦牛阉公牛各30头，年龄3.5～5.5岁，按常规方法屠宰，采用ICP-OES测定肌肉矿物元素含量，GS-MS测定肌肉脂肪酸组成，Colormeter测定肌肉色泽变化。结果：金川多胸椎牦牛肌肉微量元素Fe、Cu、Mn、Ni、Zn含量显著高于麦洼牦牛(P＜0.05)；两种牦牛脂肪酸组成存在显著差异(P＜0.05)；宰后3h后金川牦牛L*值下降速度低于麦洼牦牛；两种牦牛宰后0～5h的C*变化模式有较大差异。结论：金川多胸椎牦牛肉部分矿物质含量高于麦洼牦牛；具有独特的脂肪酸构成和风味；宰后3h以后嫩度保持力优于麦洼牦牛；5h内肉色新鲜度保持力优于麦洼牦牛，具有良好的商品性状。

关键词: 金川多胸椎牦牛, 微量元素, 脂肪酸, 色相角度, 色饱和度

Abstract:

In the towns of Akeli and Maori Jinchuan county, Sichuan province, we recently about 52% of the yak population
which have one more thoracic vertebra than the rest and correspondingly have one more rid, both reaching 15. Our survey
indicated that the group of yaks had better carcass performance and meat palatability and tenderness than ordinary ones of the
same age. The aim of this study is to investigate postmortem changes in muscle mineral elements, fatty acid composition and
color parameters in multi-vertebrate yaks. Thirty castrated male Jinchuan multi-vertebrate yaks and 30 castrated male Maiwa
yaks at 3.5 to 5.5 years of age were randomly chosen and slaughtered using a routine process and muscles were taken for
determination of mineral elements by ICP-OES, fatty acid composition by GC-MS and color parameters by colormeter. The
results showed that a significantly higher amount of Fe, Cu, Mn, Ni and Zn were present in muscles in Jinchuan multi-vertebrate
yaks compared to Maiwa yaks (P ＜ 0.05). A significant difference in fatty acid composition existed between muscles of both
breeds (P ＜ 0.05). The L* value of multi-vertebrate yak muscles at 3 h post-slaughter declined slower than that of Maiwa
yak muscles. Within 5 h post-slaughter, the C* value of muscles of both yak breeds evolved in quite different manners. In
conclusion, multi-vertebrate yak muscles are richer in particle minerals than Maiwa yak muscles and have unique fatty acid
composition and flavor. In addition, multi-vertebrate yak muscles remains tender for 3 h post-slaughter, and the color of meat
remains stable for 5 h post-slaughter. Therefore, multi-vertebrate yak muscles have excellent commercial traits.

Key words: Jinchuan multi-vertebrate yak, trace elements, fatty acid, hue angle, chroma

艾鹥，文勇立，傅昌秀，马定惠，冯正平，李强，罗光荣，李善蓉，马吉刚. 金川多胸椎牦牛宰后肌肉矿物质、脂肪酸及肉色分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201316051.

AI Yi，WEN Yong-li，FU Chang-xiu，MA Ding-hui，FENG Zheng-ping，LI Qiang，LUO Guang-rong，LI Shan-rong，MA Ji-gang. Analysis of Muscle Trace Elements, Fatty Acid Composition and Color Parameters of Jinchuan Multi-Vertebrate Yak[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316051.

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金川多胸椎牦牛宰后肌肉矿物质、脂肪酸及肉色分析

Analysis of Muscle Trace Elements, Fatty Acid Composition and Color Parameters of Jinchuan Multi-Vertebrate Yak

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