关键词: 牦牛, 黄牛, 肉质营养成分, 氨基酸, 矿物元素

Abstract:

Analysis of nutritional components including crude protein, crude fat, minerals and amino acids determined by relevant national standard methods was made for the meat from Xuanhan cattle, Pingwu cattle, Chuannan cattle, Ebian cattle, Jiulong yak and Maiwa yak of 3–4 years old in Sichuan. Multivariate analysis and LSD multiple comparisons were conducted using SPSS software. The results showed that nutrition components except Cu and histidine in the meat of different varieties of cattle and yak exhibited significant difference (P ＜ 0.05) or extremely significant difference (P ＜ 0.01). Maiwa yak, Jiulong yak and Xuanhan cattle had excellent quality characteristics of meat. Protein, Ca, P, Fe, Mn, Zn and four kinds of essential amino acids including Val, Leu, Ile and Arg and one kind of nonessential amino acid, Cys in Maiwa yak meat were relatively higher; Mn, Zn and three kinds of nonessential amino acids including Gly, Ala and two kinds of essential amino acids including Thr and Arg in Jiulong yak meat were also relatively higher; higher contents of fat, P, Zn, six nonessential amino acids including Asp, Glu, Ser, Tyr, Ala and Met, 3 essential amino acids including Lys, Phe and His, total essential amino acids and total amino acids were observed in Xuanhan cattle meat.

Key words: yak, cattle, nutritional composition, amino acid, mineral element