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

Abstract

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

CLC Number:

S816.7

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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Effects of Chinese Herbal Medicine Feed Additives on Meat Quality and Flavor Substances in Yanbian Yellow Cattle

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