Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)
文献类型： 外文期刊
作者： Xu, Haoxiang 1 ; Luo, Wenju 1 ; Lei, Lu 1 ; Long, Jiuling 2 ; Yu, Bo 1 ; Zhao, Yuanfeng 1 ; Ai, Rong 1 ; Jiang, Lingling 1 ; Jiang, Ran 1 ; Zhou, Jingrui 1 ;
作者机构： 1.Guizhou Acad Agr Sci, Inst Anim Husb & Vet Sci, Guiyang, Peoples R China
2.Guizhou Univ, Sch Liquor & Food Engn, Guiyang, Peoples R China
关键词： Guizhou cattle; Simmental cattle; amino acid; longissimus dorsi muscle
期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.3； 五年影响因子：2.0 ）
ISSN： 1212-1800
年卷期： 2023 年 41 卷 6 期
页码：
收录情况： SCI
摘要： This study aimed to investigate the variations in nutritional composition among different breeds of cattle in Guizhou. Specifically, this study selected Guanling, Weining, Sinan, Wuchuan, and Simmental cattle as experimental subjects. Assessing the nutritional quality of the longissimus dorsi muscle involves evaluating various parameters, including ultimate pH (pHu), meat colour, water-holding capacity, shear force, protein and fat content, levels of organic acids, and amino acid composition. The study's findings indicated notable variations among the muscles of different cattle breeds tested. Guanling, Wuchuan, and Simmental cattle exhibited the highest water-holding capacity, while Wuchuan cattle displayed the highest shear forces. Guanling cattle and Simmental cattle had the highest levels of protein and fat. Weining cattle and Simmental cattle demonstrated the highest concentrations of lactic acid and oxalic acid. Guanling cattle exhibited the highest total amino acid and essential amino acid content. Moreover, Guanling cattle and Weining cattle showed the highest lightness (L*) and yellowness (b*) values, indicating lighter meat colour, while Weining cattle had the highest redness (a*) value, indicating redder meat colour. No significant differences among the five cattle breeds were observed in pHu and propionic acid content. These results provide a theoretical basis and serve as a data reference for assessing the suitability of different beef varieties for various processing purposes.
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