中國荷斯坦奶公犢不同部位肉的品質特性

徐晨晨 張靜 孫寶忠 張松山 尹珍娥

摘 要：為分析比較中國荷斯坦奶公犢不同部位肌肉品質間的差異，選取6 頭遺傳背景一致、7 月齡左右的荷斯坦奶公犢，經商業屠宰廠宰后排酸48 h。分別采集6 個部位（外脊、半腱肌、半膜肌、股內側肌、股直肌和股外側肌）的肌肉樣品，測定其營養成分、理化指標及感官品質，并利用主成分分析法研究犢牛肉品質性狀之間的關系。結果表明：半膜肌中蛋白質含量顯著高于股內側肌（P<0.05），股內側肌水分含量和紅度值最高，但嫩度最差

（P<0.05），股直肌的滴水損失最大（P<0.05），外脊和半腱肌具有更低的紅度值（P<0.05），外脊與股直肌總體可接受性評分顯著高于股外側肌（P<0.05）;主成分分析結果表明，感官特性因子、持水力因子和營養成分因子累計貢獻率達59.79%，可基本反映6 個部位犢牛肉的品質評價信息。綜上所述，奶公犢不同部位肉間的各指標差異較大，可依據各部位肉的典型特征提升奶公犢部位肉的市場價值，達到優質優價的市場效果。

關鍵詞：奶公犢;肉品質;營養成分;感官品質

Meat Quality Characteristics of Different Parts of Male Chinese Holstein Dairy Calves

XU Chenchen1， ZHANG Jing1， SUN Baozhong1， ZHANG Songshan1，*， YIN Zhene2

（1.Institute of Animal Sciences， Chinese Academy of Agricultural Sciences， Beijing 100193， China;

2.Hebei Runda Veal Technology Co. Ltd.， Shijiazhuang 051430， China）

Abstract： The objective of this study was to compare and analyze the differences in muscle quality between different carcass parts of veal calves. Totally 6 male Holstein calves （7 months of age） with the same genetic background were selected for this experiment. They were slaughtered in a commercial slaughter plant and the carcasses were aged for 48 h. Muscle samples from 6 parts （striploin， Semitendinosus， Semimembranosus， Vastus medialis， Rectus femoris and Vastus lateralis） were collected in order to determine the nutritional composition， physicochemical indicators and sensory quality. Principal component analysis was performed to study the relationship between veal meat quality traits. The results showed that the protein content in Semimembranosus muscle was significantly higher than that in Vastus medialis muscle

（P < 0.05）. The moisture content and redness value in Vastus medialis muscle were the highest （P < 0.05）， while the tenderness was the lowest of the 6 muscles （P < 0.05）. Rectus femoris muscle showed the maximum drip loss （P < 0.05）. Striploin and Semitendinosus muscle had a lower redness value （P < 0.05）. The overall acceptability scores of striploin and Rectus femoris muscle were significantly higher than that of Vastus lateralis （P < 0.05）. Principal component analysis showed that the cumulative contribution rate of sensory characteristic factor， water holding capacity factor and nutrient component factor reached 59.79%， which could substantially reflect the meat quality information of the six veal muscles. In summary， there were large differences in the meat quality indicators between the different parts of veal calves. Therefore， according to the typical quality meat characteristics of each carcass part， the market value could be improved to achieve high quality and good price.

Keywords： male dairy calves; meat quality; nutrient content; sensory quality

DOI：10.7506/rlyj1001-8123-20190507-100

中圖分類號：TS201.6? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?文獻標志碼：A 文章編號：1001-8123（2019）07-0019-06

引文格式：

徐晨晨， 張靜， 孫寶忠， 等. 中國荷斯坦奶公犢不同部位肉的品質特性[J]. 肉類研究， 2019， 33（7）： 19-24. DOI：10.7506/rlyj1001-8123-20190507-100.? ? http：//www.rlyj.net.cn

XU Chenchen， ZHANG Jing， SUN Baozhong， et al. Meat quality characteristics of different parts of male Chinese Holstein dairy calves[J]. Meat Research， 2019， 33（7）： 19-24. DOI：10.7506/rlyj1001-8123-20190507-100.? ? http：//www.rlyj.net.cn

隨著社會經濟的發展與生活水平的提高，人們對牛肉產品多樣性的需求日益增加。由于犢牛肉具有鮮嫩多汁、營養豐富等特點，正在逐漸獲得國內外消費者的青睞。在歐洲，許多消費者熱衷于犢牛肉產品，其脂肪含量低、風味獨特，被認為是優質蛋白的重要來源[1]。

原琦等[2]研究發現，奶公犢小白牛肉質鮮嫩，蛋白質、氨基酸、不飽和脂肪酸含量高，具有極高的開發價值。李秋鳳等[3]報道，奶公犢具有體質量增加快、飼料報酬率高、瘦肉率高等特點，是亟待開發的、獨特的優質牛肉產品。在2009—2014年期間，犢牛（即月齡8 個月以下）和青年牛（月齡8～12 個月）的肉類產量在歐盟28 國增加了約4%，在歐盟15 國增加了6%，在此期間，犢牛和青年牛的平均胴體質量也增加了7%[4]。歐美等發達國家的犢牛產業已具備完善的分級標準和配套體系，而我國的犢牛肉市場起步晚，研究方向較單一，主要集中于犢牛的飼養管理、代乳料研發等方面，目前國內關于犢牛不同部位肉品質的研究較少。……