【摘要】 对牦牛、藏羊蹄及蹄筋的营养成分进行了实验室常规分析。试验结果表明：鲜羊蹄的钙含量显著高于鲜牛蹄（Ｐ＜０．０１），除此之外，二者在其它营养物含量上无显著差异（Ｐ＞０．０５）；干羊蹄筋的各项营养指标均显著高于鲜牛羊蹄（Ｐ＜０．０１），这主要是干羊蹄筋的水分含量较低所致。成品中，除钙含量在牛羊蹄间有较大差异（Ｐ＜０．０５）外，其余养分含量在二者间无差异，羊蹄筋中钙和粗蛋白含量显著高于牛羊蹄（Ｐ＜０．０１），但粗脂肪含量却显著低于牛羊蹄（Ｐ＜０．０１），而磷的含量在三者间无差异（Ｐ＞０．０５）。并按营养成份设计牦牛、藏羊蹄及蹄筋食品的营养标签。更多还原

【Abstract】 Conventional analysis is of nutrient content of yak and Tibetan sheep hooves and tendon of mutton showed that there were no differences in nutrient content (P > 0. 05 ) between fresh yak and sheep hooves , except for calcium content , which was significantly higher(P < 0.01 ) in fresh sheep hooves than in fresh yak hooves; all the nutrient indexes were significantly higher (P < 0. 01 ) in dried tendons of mutton than in fresh yak and sheep hooves mainly due to the lower water content in dried tendons of mutton; in finished products. there were no differences in nutrient content between yak hooves and sheep hooves, except for calcium content , which differed greatly (P < 0. 05 ) between them; calcium and crude protein content were significantly higher(P < 0. 01 ) , while crude fat content was significantly lower(P < 0. 01 ), in tendons of mutton than in yak hooves and sheep hooves; as for phosphorus content, there were no differences among the 3 finished products. The nutrition label yak and Tibetan sheep hooves and tendon were designed, based on the analysis of nutrient contentS of finished products.更多还原