【摘要】 对暖季育肥的麦洼牦牛的肉质特性进行了较系统的测试和分析,测定了10头供试牦牛肌肉中的PH值、系水率、肉的贮存损失、熟肉率和烹调损失率,肉色及大理石纹评分等,分析了肌肉中营养成分,微量元素含量及氨基酸含量;还测定了牦牛脂肪的熔点、碘价和皂化价,暖季育肥的补饲添加剂和埋植增重剂除对肉质特性的某些指标引起一些改变外,并未使肉质特性发生明显变化,牦牛埋植增重剂后引起肌肉中激素含量增加,牦牛肉质特性的研究对探明影响牦牛肉品质的因素,牦牛肉的保存和品质改善具有重要意义,将为牦牛肉品资源的开发利用积累有益的资料。更多还原

【Abstract】 The meat quality characteristics of 10 Maiwa yaks have been determined and analysed. The determined parameters include pH, water holding capacity, rate of storing loss, cooking percentage, colour, marbling grade, nutrient components, mineral and amino acid comtents of yak’s meat. In addition, the melting point and iodine number of fat have been determined. The results show that neither feed additive nor growth stimulant significantly affect the meat quality characteristics, However implantation of growth stimulant increase hormone content of meat. The study results will play a role of vital importance in the storage of yak meat and the improvement of meat quality, it also provides an important theoretical basis for the utilization of yak’s meat.更多还原