中草药饲料添加剂对延边黄牛肉品质与风味物质的影响

doi:10.16431/j.cnki.1671-7236.2023.02.011

摘要/Abstract

摘要： 【目的】试验旨在研究中草药饲料添加剂对延边黄牛不同部位牛肉营养成分、重金属及抗生素残留、风味物质含量的影响。【方法】选用100头健康且体重相近的27月龄延边黄牛,随机分为2组,每组50头。对照组饲喂基础饲粮,试验组在基础饲粮中添加0.2%中草药饲料添加剂。预试期10 d,正试期90 d。试验结束后,每组随机选择10头牛进行屠宰,取胸肉、眼肉、西冷、上脑和里脊5个部位肌肉样,测定牛肉中常规营养成分、剪切力、肉色、氨基酸、脂肪酸、重金属、抗生素、风味物质等指标。【结果】与对照组相比,饲粮中添加中草药饲料添加剂对牛肉常规营养成分粗蛋白质、粗脂肪、粗纤维、钙和磷含量均无显著影响(P＞0.05),可以增加牛肉中总氨基酸含量及鲜味氨基酸、甜味氨基酸和苦味氨基酸的总含量,并提高牛肉中棕榈油酸和亚麻酸含量,但差异均不显著(P＞0.05);试验组延边黄牛胸肉剪切力显著降低(P<0.05),眼肉和里脊部位的红度值显著提高(P＜0.05),西冷、眼肉和胸肉中氮氧化合物和无机硫化物类等芳香化合物的含量均显著降低(P＜0.05)。试验组与对照组牛肉中均未检测到重金属和抗生素残留。【结论】中草药饲料添加剂能改善延边黄牛胸肉的嫩度及5个部位牛肉的肉色,提高里脊和上脑肉中风味物质的含量,对牛肉脂肪酸和氨基酸含量没有显著影响,且对牛肉产品安全无害。本研究结果为中草药饲料添加剂在提高延边黄牛肉品质和安全方面的应用提供了理论依据。

关键词: 中草药饲料添加剂; 延边黄牛; 肌肉品质; 营养成分; 风味物质

Abstract: 【Objective】 This experiment was conducted to study the effects of Chinese herbal medicine feed additives on the nutritional composition,the residues of heavy metal and antibiotic,and the content of flavor substances of meat from different parts of Yanbian Yellow cattle.【Method】 A total of 100 healthy 27-month-old Yanbian Yellow cattle with similar body weight were randomly divided into two groups with 50 cattle in each group.A basal diet was served to control group,while a basal diet with 0.2% Chinese herbal medicine feed additives was served to experimental group.The pre-experimental period lasted for 10 days,and the experimental period lasted for 90 days.At the end of the experiment,10 cattle from each group were randomly selected for slaughter,the muscle samples were taken from five parts of beef,including brisket,ribeye,striploin,chuck and tenderloin,the conventional nutrients,amino acid,fatty acid,shear force,meat color,heavy metals,antibiotics,flavor substances and other indexes of beef were determined.【Result】 Compared with control group,the addition of Chinese herbal medicine feed additives in diet had no significant effect on the content of crude protein,crude fat,crude fiber,calcium and phosphorus of beef conventional nutrients (P＞0.05),but could increase the content of total amino acids and the total content of umami amino acids,sweet amino acids and bitter amino acids in beef,and increase the content of palmitoleic acid and linolenic acid in beef,but the difference were not significant (P＞0.05).Compared with control group,the shear force of brisket in Yanbian Yellow cattle in experiment group was significantly decreased (P＜0.05), the redness value of ribeye and tenderloin was significantly increased (P＜0.05),and the contents of nitrogen oxides and inorganic sulfides in striploin,ribeye and brisket were significantly reduced (P<0.05). The residues of heavy metals and antibiotic were not detected in beef of experiment and control groups.【Conclusion】 Chinese herbal medicine feed additives could improve the tenderness of brisket and the meat color of five parts of beef in Yanbian Yellow cattle,and increase the content of flavor substances in tenderloin and chuck.But there was no significant effect on the content of fatty acid and amino acid of beef.Additionally,the meat products won’t be harmed.The results provided a theoretical basis for the application of Chinese herbal medicine feed additives to improve the quality and safety of meat from Yanbian Yellow cattle.

Key words: Chinese herbal medicine feed additives; Yanbian Yellow cattle; muscle quality; nutrients; flavor substance

中图分类号:

S816.7

李明博, 高青山, 李官浩, 张魁, 崔莲花, 侯丽娜. 中草药饲料添加剂对延边黄牛肉品质与风味物质的影响[J]. 中国畜牧兽医, 2023, 50(2): 531-542.

LI Mingbo, GAO Qingshan, LI Guanhao, ZHANG Kui, CUI Lianhua, HOU Lina. Effects of Chinese Herbal Medicine Feed Additives on Meat Quality and Flavor Substances in Yanbian Yellow Cattle[J]. China Animal Husbandry and Veterinary Medicine, 2023, 50(2): 531-542.

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