| 不同品种牛背最长肌抗氧化性能的研究 |
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| 引用本文： | 解祥学,孟庆翔,任丽萍,张心壮,刘萍.不同品种牛背最长肌抗氧化性能的研究[J].畜牧兽医学报,2012,43(4):534-539. |
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| 作者姓名： | 解祥学 孟庆翔 任丽萍 张心壮 刘萍 |
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| 作者单位： | 动物营养学国家重点实验室,北京100193;中国农业大学动物科学技术学院,北京100193 |
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| 基金项目： | 国家自然科学基金，国家肉牛牦牛产业技术体系项目 |
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| 摘 要： | 本试验旨在研究不同品种牛肌肉的抗氧化特性,为优质牛肉的生产提供试验数据。选用5个品种牛(利木赞牛、中国西门塔尔牛、鲁西牛、秦川牛、晋南牛)的背最长肌,测定肌内脂肪含量、24小时的滴水损失以及在0～4℃下肉色、过氧化物值(PV)及硫代巴比妥酸反应物(TBARS)在72h内的变化动态。结果表明,背最长肌的肌内脂肪含量与24小时滴水损失率在不同品种牛肌肉之间没有显著差异(P>0.05);在整个储存时期(0～72h),5个品种牛肌肉的a*、b*值均呈下降趋势;4～72h内,利木赞牛肌肉的a*值均是最高的,且在冷藏8、12h时,利木赞牛肌肉的a*值显著大于鲁西牛肉和秦川牛(P<0.05),24h后利木赞牛的a*值显著大于西门塔尔牛(P<0.05);随着储存时间的延长,5个品种牛背最长肌的PV和TBARS值均有不同程度的增加,利木赞牛肌肉的PV和TBARS值增加最慢,秦川牛和鲁西牛肌肉的PV和TBARS值增加较快。结果表明,5个品种牛的肌内脂肪含量和滴水损失差异不显著,利木赞牛肌肉能够较长时间保持肉色和抗氧化特性。
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| 关 键 词： | 肉牛品种 抗氧化 肉色 滴水损失 |
Study on the Antioxidant Ability in Longissimus doris of Different Breeds of Beef Cattle |
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| XIE Xiang-xue
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MENG Qing-xiang
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REN Li-ping
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ZHANG Xin-zhuang
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LIU Ping.Study on the Antioxidant Ability in Longissimus doris of Different Breeds of Beef Cattle[J].Acta Veterinaria et Zootechnica Sinica,2012,43(4):534-539. |
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| Authors: | XIE Xiang-xue MENG Qing-xiang REN Li-ping ZHANG Xin-zhuang LIU Ping |
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| Institution: | 1,2(1.State Key Laboratory of Animal Nutrition,Beijing 100193,China;2.College of Animal Science and Technology,China Agricultural University,Beijing 100193,China) |
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| Abstract: | The objective of this study was to investigate the lipid oxidation characteristics of different cattle breeds and provide data for the high quality beef production.The longissimus dorsi of five cattle breeds including Limousin,Simmental,Luxi,Jinnan and Qinchuan cattle were selected for comparison.Intramuscular fat content,drip loss(24 hour),lipid peroxides(PV),meat colour and thiobarbituric acid reactive substances(TBARS)(0-72 h)at 0-4 ℃ were measured.The results showed that the intramuscular fat content and drip loss(24 hour) of longissimus dorsi had no significant differences among different cattle breeds;The a* and b* values in all cattle breeds decreased gradually during 0-72 h;After 4 h,the a* value of Limousin was the highest among all breeds.The a* value of Limousin at 8 h and 12 h was significantly higher(P<0.05) than that of Luxi and Qinchuan.After 24 h,a* value of Limousin was significantly higher(P<0.05) than that of Simmental;The values of PV and TBARS gradually increased with the increase of storage time for all cattle breeds.Limousin had the slowest increase for PV and TBARS,and Qinchuan and Luxi cattle showed the faster increase for PV and TBARS.In summary,there are no significant differences in intramuscular fat and drip loss among all breeds cattle,however Limousin cattle can keep meat colour and antioxidant ability for longer time during the storage. |
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| Keywords: | beef cattle breed antioxidation meat colour drip loss |
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