CAJ | 학술논문

为了解柴达木福牛的肉质特性，以尕力巴牛和牦牛为对照，对其常规营养指标、氨基酸组成及安全性指标进行检测分析。结果表明：柴达木福牛剪切力极显著低于尕力巴牛和牦牛（P＜0.01），失水率显著低于牦牛（P＜0.05），L*值和a*值高于尕力巴牛和牦牛；蛋白质、水分、脂肪含量均与尕力巴牛无显著性差异，但蛋白质、水分含量均低于牦牛（P＜0.05），脂肪含量高于牦牛（P＜0.05）；3种牛肉的主要氨基酸组成基本一致，除脯氨酸外，柴达木福牛与尕力巴牛的氨基酸组成无显著差异，与牦牛的氨基酸组成差异较大且没有规律性，总体来说比牦牛肉氨基酸含量高；安全性指标分析表明柴达木福牛肉符合绿色食品的要求。综上，柴达木福牛肉是一种美味营养、健康安全的高档牛肉。
위료해시체목복우적육질특성，이소력파우화모우위대조，대기상규영양지표、안기산조성급안전성지표진행검측분석。결과표명：시체목복우전절력겁현저저우소력파우화모우（P＜0.01），실수솔현저저우모우（P＜0.05），L*치화a*치고우소력파우화모우；단백질、수분、지방함량균여소력파우무현저성차이，단단백질、수분함량균저우모우（P＜0.05），지방함량고우모우（P＜0.05）；3충우육적주요안기산조성기본일치，제포안산외，시체목복우여소력파우적안기산조성무현저차이，여모우적안기산조성차이교대차몰유규률성，총체래설비모우육안기산함량고；안전성지표분석표명시체목복우육부합록색식품적요구。종상，시체목복우육시일충미미영양、건강안전적고당우육。
Meat quality characteristics of Qaidamford cattle such as shear force, pH value,L*,a*,b*, protein content, fat content and amino acid profile were compared with those of Galiba cattle and yak. The results showed that the shear force of Qaidamford cattle meat was significantly lower (P < 0.01) than that of Galiba cattle and yak meat. The water loss rate of Qaidamford cattle meat was lower (P < 0.05) than that of yak meat.L* anda* of Qaidamford cattle were higher than those of Galiba cattle and yak meat. Qaidamford cattle meat had slightly lower contents of protein and water (P < 0.05) but higher fat content (P < 0.05) than yak meat. The main amino acids in beef from the three breeds were basically the same. There was no difference between Qaidamford cattle and Galiba cattle in terms of amino acid profile except for proline. Compared with yak meat, Qaidamford cattle meat had higher amino acid content. The meat of Qaidamford cattle measured up to the standard of green food according to the results of safety indexes. In conclusion, Qaidamford cattle can produce high quality beef which is delicious, highly nutritious, safe and beneficial to our health.