| 夏南牛脏器的食用品质和营养品质分析 |
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| 引用本文： | 祁兴磊,赵连甫,王永祥,张玉斌,余群力,祁兴山.夏南牛脏器的食用品质和营养品质分析[J].中国牛业科学,2013(6):7-10. |
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| 作者姓名： | 祁兴磊 赵连甫 王永祥 张玉斌 余群力 祁兴山 |
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| 作者单位： | [1]河南省泌阳县夏南牛科技开发有限公司,河南泌阳463700 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [3]河南省泌阳羊册家畜改良站,河南驻马店463744 |
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| 基金项目： | 本项目由国家肉牛牦牛产业技术体系资金资助（CARS-38） |
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| 摘 要： | 目的]为开发利用夏南牛脏器提供科学依据.方法]以夏南牛肝脏和心脏为试验材料,普通黄牛为对照,对其心脏和肝脏的食用品质和营养品质进行分析.结果]显示：夏南牛肝脏亮度（L＊）为29.62,比普通黄牛高7.29％,但差异不显著,心脏的L＊值略高于普通黄牛;夏南牛肝脏红色度（a＊）极显著低于普通黄牛（P＜0.01）,心脏红色度（a＊）显著低于普通黄牛（P＜0.05）;夏南牛肝脏黄色度（b＊）为5.38,显著低于普通黄牛（P＜0.05）,心脏黄色度（b＊）比普通黄牛低16％.夏南牛肝脏pH为5.96,略高于普通黄牛,心脏pH略低于普通黄牛,但均在正常范围内.夏南牛肝脏和心脏的熟肉率均极显著高于普通黄牛（P＜0.01）.夏南牛肝脏和心脏中的水分含量均略高于普通黄牛,灰分含量均显著高于普通黄牛（P＜0.05）;脂肪含量方面,夏南牛肝脏中的含量比普通黄牛高25.5％,心脏中含量显著高于普通黄牛（P＜0.05）;蛋白质方面,夏南牛肝脏和心脏中的含量均显著高于普通黄牛（P＜0.05）.结论]夏南牛心脏、肝脏具有蛋白、脂肪含量高,矿物质丰富的特点,是一种优质的肉品资源.
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| 关 键 词： | 夏南牛 脏器 食用品质 营养品质 |
Analysis of Eating Quality and Nutritional Quality of Liver and Heart in Xianan Cattle |
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| QI Xing-lei,ZHAO Lian-fu,WANG Yong-xiang,ZHANG Yu-bin,YU Qun-li,QI Xing-shan.Analysis of Eating Quality and Nutritional Quality of Liver and Heart in Xianan Cattle[J].China Cattle Science,2013(6):7-10. |
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| Authors: | QI Xing-lei ZHAO Lian-fu WANG Yong-xiang ZHANG Yu-bin YU Qun-li QI Xing-shan |
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| Institution: | 1. Biyang Xianan Cattle Technology Development Co. ,Ltd. ,Biyang, Henan 4637002. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070 ; 3. Biyang Sheep Livestock Improvement Station, Zhumadian, Henan 463744) |
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| Abstract: | Objective]To develop and utilize the liver and heart of Xinan cattle, which will instruct the cattle industry. Method]regarding the ordinary cattle as control group, liver and heart of Xianan cattle was used to analyzed and evaluated in the eating quality and nutritional that liver brightness （L＊） of Xianan cattle is 29.62, which was 7. quality. Results]The 29% higher than that results showed of the ordinary cattle, but the difference was not significant. While the L ＊ value of the heart in Xinan cattle was slightly higher than that of the ordinary cattle. The liver red degree （a＊ ） of Xianan cattle was significantly lower than that of the ordinary cattle （P〈0.01）, as well as the heart red degree （a ＊ ） was significantly lower （P〈0.05）. In the Xianan cattle, the liver yellowness （b ＊ ） was 5.38, which demonstrated significantly lower than that of the ordinary cattle （P〈0.05）. Heart yellowness （b ＊ ） of the Xinan cattle was 16% lower than the ordinary cattle. In the Xianan cattle, liver pH was 5.96,showing slightly higher than that of the ordinary cattle. Heart pH was slightly lower than that of the ordinary cattle,but all indexes belonged the normal range. In the Xianan cattle, liver and heart cooked meat rate were significantly higher than those of the ordinary cattle （P〈0.01）. Water content of liver and heart of Xianan cattle were slightly high- er than those of the ordinary cattle, as well as the ash content were significantly higher when compared with the ordinary cattle （P〈0.05）. The fat content of liver of Xianan cattle was 25. the ordinary cattle,as well as the fat content of heart （P〈0.05）. Fina the Xianan cattle were higher protein content signific and fat antly higher （P〈0.05）. Conclusion]Th lly, the pr e liver and 5% content and they are the excellent meating sources. |
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| Keywords: | Xianan cattle organs eating quality nutritional quality higher than that of of liver and heart in hear of Xianan cattle had |
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