中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 补饲和放养牦牛肉品质及肌肉微观结构差异 肉类研究 2015 (6) 5-10
Position: Home > Articles > Differences in Meat Quality and Muscle Microstructure of Yak: A Comparison between Supplementary Feeding and Grazing MEAT RESEARCH 2015 (6) 5-10

补饲和放养牦牛肉品质及肌肉微观结构差异

作  者：
王莉;孙宝忠;保善科;孔祥颖;谢鹏;张丽;余群力;李海鹏
单  位：
中国农业科学院北京畜牧兽医研究所;甘肃农业大学食品科学与工程学院;青海省海北藏族自治州畜牧兽医科学研究所
关键词：
牦牛;补饲;放养;肉品质;肌肉微观结构
摘  要：
为研究补饲和放养牦牛肉品质及肌肉微观结构的差异,选取青海省海北州天然放养的12头牦牛,随机分为补饲组和放养组,屠宰后分别取2组牦牛的冈上肌、背阔肌和半腱肌,并对其食用品质、营养品质及肌肉微观结构进行测定分析。结果表明:补饲牦牛背阔肌和半腱肌的亮度(L*值)分别较放养牦牛高1.09和2.99,3个部位肉的p H值、持水力和剪切力均低于放养牦牛,每个部位肉的脂肪含量较放养牦牛高42%以上,且肌纤维横截面积、肌纤维直径、肌纤维膜厚度、Ⅰ带和A带均极显著低于放养牦牛(P<0.01),但肌纤维密度极显著高于放养牦牛?(P<0.01)。提示,补饲牦牛肉的肉色较好,肌纤维较细,嫩度好,但是持水力较差,脂肪含量高。
译  名：
Differences in Meat Quality and Muscle Microstructure of Yak: A Comparison between Supplementary Feeding and Grazing
作  者：
WANG Li;SUN Baozhong;BAO Shanke;KONG Xiangying;XIE Peng;ZHANG Li;YU Qunli;LI Haipeng;College of Food Science and Engineering, Gansu Agricultural University;Institute of Animal Science, Chinese Academy of Agricultural Sciences;Animal Husbandry and Scientific Research Institute of Qinghai Province;
关键词：
yak;;supplementary feeding;;grazing;;meat quality;;muscle microstructure
摘  要：
The aim of this study was to examine differences in meat quality and muscle microstructure between yaks receiving supplementary feeding and grazed yaks. Twelve pasture-grazed yaks from Haibei prefecture, Qinghai province were selected and randomized into supplementary feeding and grazing groups. The yaks in both groups were slaughtered and supraspinatus, latissimus dorsi and semitendinosus muscles were excised for the evaluation of eating quality and nutritional quality and microstructure observation. Results showed supplementary feeding resulted in an increase the brightness(L*) of latissimus dorsi and semitendinosus muscles by 1.09 and 2.99, respectively, and a reduction in p H, water-holding capacity and shear force for the three muscles of yaks as compared to grazing. Additionally, the fat contents of these three muscles were increased by over 42% by supplementary feeding, accompanied with an extremely significant decrease in muscle crosssectional area, fiber diameter, membrane thickness, band A width and band Ⅰ width(P < 0.01) and an extremely significant increase in fiber density(P < 0.01). These results showed that meat color of supplementary feeding yak was better, with smaller muscle fibers and good tenderness but poorer water holding capacity and higher intramuscular fat content.

相似文章

导出引用
计量
文章访问数: 15
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46