作　　者： ; ; (肖汪吉）;

机构地区： 云南农业大学

出　　处： 《黄牛杂志》 1998年第2期41-45,共5页

摘　　要： 对大额牛、云南瘤牛、中甸牦牛、迪庆黄牛和中甸牛扁牛的肉质特性作了系统测试，分析和对比。结果表明：５个牛种在肌肉ＰＨ值、系水率、嫩度（剪切力）、贮藏损失、熟肉率、肉色评分和大理石评分以及品偿鉴定等肉质特性指标上均有差异。但总的看来，它们在自然放牧条件下，均表现出优良的肉质特性。５个牛种肌肉蛋白质含量均高于１９％，脂肪含量均低于１．４０％。低脂肪含量的特性，与纯天然放牧有关，也与种质特性密切相关。 The meat quality characteristies of Gayal,zebu,Zhongdian cattle yak and Diqing yellow cattle have been firstly and analysed. The determined parameters include PH,water holding ratio,the ratio of storing loss,the tenderness,the well done flesh ratio,the muscles grade of colour and marbling,the meat taste and the nutrient value of muscle. As a result,there are not sifnificantly different among the meat feature of five cattle breeds. The muscles protein contents of them are 19% higher and the fat contents are less 1.40%. It is shown that the main cattle breeds in Yunnan good meat features in the condition of natural gazing.

关 键 词： 地方牛种 大额牛 云南瘤牛 中甸牦牛 肉质特性

领　　域： [农业科学] [农业科学] [轻工技术与工程] [轻工技术与工程]