牛肉质量与公牛品种之间的关系
Piotr Kostusiak1, Jan Slósarz1, Marcin Gołębiewski1
1Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland.
Animals : an open access journal from MDPI
|August 26, 2023
概括
波兰霍尔斯坦-弗里西亚 (PHF) 牛肉的抗氧化剂和蛋白质质量低于Limousine (LM) 和Charolaise (CH) 等专业牛肉品种. 晚期成熟的品种提供优越的营养价值和更瘦的尸体.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 波兰的牛肉行业使用波兰荷尔斯坦-弗里西亚 (PHF) 牛,主要用于乳制品,但也用于牛肉生产.
- 专业的牛肉品种,如Limousine (LM),Hereford (HH) 和Charolaise (CH) 越来越受欢迎,因为它们的牛肉生产特征.
研究的目的:
- 对PHF和三个专门的牛肉品种 (LM,HH,CH) 进行牛肉质量和营养属性的比较分析.
- 解决波兰占主导地位的乳制品双重用途品种与专业牛肉品种相比牛肉质量的知识差距.
主要方法:
- 分析了来自四个品种 (PHF,LM,HH,CH) 的67头公牛的牛肉样本.
- 所有动物的标准化养和住房 (免费所系统) 都得到了维持.
- 测量了关键质量指标,包括总抗氧化剂状态 (TAS),抗氧化剂潜力程度 (DAP),蛋白质分量,氨基酸 (安赛林,牛,肌,肌酸) 和辅酶Q10.
主要成果:
- 沙罗莱斯 (CH) 呈现出最高的总抗氧化剂状态 (TAS),明显超过波兰荷尔斯坦-弗里斯尼亚 (PHF).
- 林 (LM) 显示出抗氧化潜力 (DAP) 和特定的氨基酸/化合物,如素,牛素,肌素和肌素的最高度.
- 波兰Holstein-Friesian (PHF) 在分析的蛋白质分数中显示出最低的得分,而CH在肉和辅酶Q10含量方面表现出色.
- 与PHF相比,晚成熟品种 (LM,CH) 一般呈现出更瘦的尸体,具有更好的脂肪酸概况和抗氧化特性.
结论:
- 品种对尸体组成,牛肉质量和营养属性产生重大影响.
- 晚期成熟的牛肉品种 (LM,CH) 与双重用途的PHF品种相比,具有优越的抗氧化特性和更瘦的尸体.
- 调查结果为生产者在选择品种时提供了宝贵的见解,以优化牛肉生产,以满足市场对质量和组成的特定需求.
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