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Characterization of biodiversity and meat quality in Guizhou yellow cattle: Correlations among intrinsic factors

文献类型： 外文期刊

作者： Zhou, Jingrui 1 ; Zhao, Yuanfeng 1 ; Jiang, Lingling 1 ; Ran, Jiang 1 ; Luo, Wenju 1 ; Xu, Haoxiang 1 ; Lei, Lu 1 ; Ai, Rong 1 ; Tan, Jiangtao 2 ; Yu, Bo 1 ;

作者机构： 1.Guizhou Acad Agr Sci, Guizhou Inst Anim Husb & Vet Sci, Guiyang 550005, Peoples R China

2.Guizhou Med Univ, Sch Publ Hlth, Guiyang 561113, Peoples R China

关键词： Guizhou yellow cattle; Meat quality; Beef cuts; Nutritional indices; Delicious amino acids; Meat flavor; Multivariate data analysis

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.0； 五年影响因子：4.1 ）

ISSN： 0889-1575

年卷期： 2024 年 132 卷

页码：

收录情况： SCI

摘要： This study aimed to characterize meat quality diversity among Guizhou yellow cattle and investigate the correlations among intrinsic factors that affect beef quality. Various cuts including chuck roll, fore shank, topside, rib fingers, flank, brisket, and tenderloin were taken from the carcass of Sinan cattle, Guanling cattle, and the Simmental-Guanling crossbred cattle for meat quality comparisons. The results showed that meats of all three breeds displayed high water-holding capacity and desirable meat colors, but they were tough in texture. Variations among the breeds were identified, with Guanling cattle having darker meat than the crossbred cattle. The crossbreed had lower shear force indicating potential heterosis benefits, and possessed higher fat content. Guizhou yellow cattle were leaner and more abundant in protein and umami amino acids, potentially contributing to favorable flavor. The hierarchical cluster analysis and nutritional indices assessment implicated that the composition of fatty acids demonstrated a breed-specific effect in Guanling cattle, offering greater benefits in cardiovascular disease prevention. The increased quantity of vitamin A present in the majority of cuts from crossbred and Sinan cattle enhanced their nutritional value. By multivariate data analysis, we found that as the variations in physicochemical properties increased, the nutrient compositions in beef became more complex. Overall, this study demonstrated that meats from all three breeds were nutrient-balanced high-quality protein sources, although certain indexes may vary across cuts and breeds. These variations should be considered when developing breeding strategies in the future.

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