【摘要】 本研究采用单因子试验设计,对我国著名的优良地方品种延边黄牛与利延一代(利木赞♂×延边黄牛♀)杂交牛背最长肌的肉质特性进行了深入的分析。结果表明:延边黄牛和利延一代杂交牛在肉质化学成分中脂肪含量高,延边黄牛的脂肪酸、矿物质和氨基酸含量丰富,具有良好的食用品质特性。分析结果表明:品种因子对肉中的脂肪含量、脂肪酸、必需氨基酸、总氨基酸和矿物质含量等有显著(P<0.05)或极显著(P<0.01)的影响。比较而言,延边黄牛在肉质中表现出风味良好,营养高等优点;利延一代杂交牛表现出脂肪含量高、风味好,矿物质元素丰富,但必需氨基酸含量较低。更多还原

【Abstract】 Beef quality characteristics of longissimus in Yanbian cattle and crossbred F1 of Yanbian cattle and Limousin were analyzed through single factorial design method. Results showed that beef of crossbred F1 of Yanbian cattle and Limousin contained more fat than that of Yanbian cattle. Fatty acid, minerals and amino acid of Yanbian cattle was more than that of crossbred F1 of Yanbian cattle, so beef of Yanbian cattle has a better edibility.which indicated that breed factor has a significant impact on the content of fat, fatty acid, essential amino acid, total amino acid and minerals in beef (P<0.05 or P<0.01). Beef of Yanbian cattle has a better flavor and good nutritive value and crossbred F1 of Yanbian cattle and Limousin comprised abundant fat, minerals and less essential amino acid.更多还原