5个不同家畜品种骨骼肌氨基酸含量分析

Abstract

Abstract: The aim of this study was to compare the amino acid contents of skeletal muscles among Inner Mongolia cashmere goat, sheep, cattle, pig and chicken. The results revealed that the percentages of 7 essential amino acids were abundant, which were all over 35%. The contents varied among different livestocks and the order was pig, chicken, sheep, cashmere goat and cattle. As the palatable taste amino acid, the percentage of Glu and Asn in cashmere goat and sheep were the highest in all the breeds. This might be the reason why the mutton was palatable. The coefficient of variation (CV) of amino acid revealed that the CV of Asp was lowest in all 17 amino acids. So the content of Asp could be used to calculate the contents of essential amino acid, palatable taste amino acid and total amino acid. The results of cluster analysis showed that the contents of amino acids in 17 samples from cashmere goats were clustered together with all the samples from sheep, cattle and chicken, the pig was clustered in another group. It suggested that the amino acid patterns were different between ruminant and simple stomach animals. This study supplied important evidences for the research of skeletal muscles protein and was meaningful for revealing the mechanism of the formation of meat characteristics.

Key words: cashmere goat; skeletal muscle; amino acid; meat characteristic

LUO Wei，YANG Zhong，MENG Li-yun，ZHANG Wen-guang，SU Rui. Analysis of Amino Acids in Skeletal Muscles of 5 Different Livestock Breeds[J]. China Animal Husbandry & Veterinary Medicine.

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Analysis of Amino Acids in Skeletal Muscles of 5 Different Livestock Breeds

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