CAJ | 학술논문

选用5头威宁黄牛青年公牛屠宰,分别对肉质常规成分、钙、磷、能量、氨基酸、脂肪酸进行分析测定.结果表明:鲜肉的蛋白质含量为22.33%,脂肪含量为6.20%,必需氨基酸占氨基酸总量(EAA/TAA)的43.17%(未计色氨酸),不饱和脂肪酸(UFA)占总脂肪酸(TFA)的47.58%.说明,威宁黄牛肉富含蛋白质、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.
선용5두위저황우청년공우도재,분별대육질상규성분、개、린、능량、안기산、지방산진행분석측정.결과표명:선육적단백질함량위22.33%,지방함량위6.20%,필수안기산점안기산총량(EAA/TAA)적43.17%(미계색안산),불포화지방산(UFA)점총지방산(TFA)적47.58%.설명,위저황우육부함단백질、육질유연이불유니、구감호、역소화、영양개치고,시우질적선식육자원.
Five youth bulls of Weining yellow cattle were slaughtered to measure the meat nutritive property including the meat general composition, calcium, phosphorous, energy, amino acids, and fatty acids. Results showed that the protein and fat content was 22.33% and 6.20% based on fresh sample, respectively. Essential amino acid in total amino acid (EAA/TAA) was 43.17% (tryptophane excepted). The ratio of unsaturated fatty acid (UFA) in total fatty acid (TFA) was 47.58%. Above data proved that beef of Weining yellow cattle was a high quality diet meat resource with high protein, tender and non-greasy, tasty, digestible, and high nutritive value.