不同牛肉品种背长肌肉质和风味形成挥发性化合物的比较分析
Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds.
摘要(中文译文)
本研究旨在评估不同品种牛在肉品质、营养成分及挥发性风味化合物方面的差异，并探讨其对动物育种和健康的意义。采集四个牛品种——大别山牛（DBS）、本地水牛（LWB）、西门塔尔牛（SM）和安格斯牛（AG）——的背最长肌，每品种6头，均在相同饲养条件下饲养。采用标准化方法分析肉品质参数（色泽、蒸煮损失、剪切力和持水力）、常规营养成分、脂肪酸和氨基酸谱以及挥发性化合物。大多数性状均观察到显著的品种效应（P < 0.05）。DBS表现出最高的肌内脂肪含量（2.9%）和总脂肪酸浓度，以及有利的不饱和脂肪酸（MUFA + PUFA）比例和丰富的风味挥发性物质（醛类和酮类）。LWB表现出优越的持水力、最低的蒸煮损失和最高的总氨基酸含量（包括必需氨基酸），以及较高的PUFA/SFA比值。SM和AG的肉品质性状居中，其中AG的亮度（L*）低于SM，嫩度优于SM。值得注意的是，LWB和DBS具有较高水平的营养有益脂肪酸（如C18:3n3）和氨基酸（如谷氨酸）。品种显著影响肉品质和营养成分。DBS和LWB在脂肪沉积、氨基酸谱和潜在健康益处方面具有各自独特的优势。这些发现为旨在改善肉品质和满足消费者偏好的选育计划提供了初步见解。观察到的成分差异——如LWB中较低的饱和脂肪酸和DBS中较高的肌内脂肪——从膳食角度可能具有营养优势，尽管未评估直接的健康益处。研究结果还强调了保护地方牛遗传资源对可持续动物生产的重要性。
Abstract
This study aimed to evaluate breed-specific differences in meat quality, nutritional compo sition, and volatile flavor compounds of beef, and to discuss their implications for animal breeding and health. Longissimus dorsi muscles were collected from four cattle breeds-Dabieshan cattle (DBS), local water buffalo (LWB), Simmental (SM), and Angus (AG)-with six animals per breed, all reared under identical feeding conditions. Meat quality parameters (color, cooking loss, shear force, and water-holding capacity), proximate composition, fatty acid and amino acid profiles, and volatile compounds were analyzed using standardized methods. Significant breed effects were observed for most traits ( < 0.05). DBS exhibited the highest intramuscular fat content (2.9%) and total fatty acid concentration, along with favorable proportions of unsaturated fatty acids (MUFA + PUFA) and abundant flavor volatiles (aldehydes and ketones). LWB showed superior water-holding capacity, lowest cooking loss, and the highest total amino acid content, including essential amino acids, along with a higher PUFA/SFA ratio. SM and AG had intermediate meat quality traits, with AG displaying lower lightness (L*) and better tenderness than SM. Notably, LWB and DBS presented higher levels of nutritionally beneficial fatty acids (e.g., C18:3n3) and amino acids (e.g., glutamic acid). Breed significantly influences meat quality and nutritional composition. DBS and LWB offer distinct advantages in fat deposition, amino acid profile, and potential health benefits. These findings provide preliminary insights for selective breeding programs aiming to improve meat quality and meet consumer preferences. The observed compositional differences-such as lower saturated fatty acids in LWB and higher intramuscular fat in DBS-may offer nutritional advantages from a dietary perspective, although direct health benefits were not assessed. The results also underscore the importance of preserving indigenous cattle genetic resources for sustainable animal production.
如何引用
AMA
Juan Xu, Qian Li, Huibin Zhang, Shuanping Zhao, Hai Jin, Qinggang Li, et al. Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds.. Veterinary sciences. 2026; doi:10.3390/vetsci13050454.
APA
Juan Xu, Qian Li, Huibin Zhang, Shuanping Zhao, Hai Jin, Qinggang Li, et al (2026). Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds.. Veterinary sciences. https://doi.org/10.3390/vetsci13050454
GB/T 7714
Juan Xu, Qian Li, Huibin Zhang, Shuanping Zhao, Hai Jin, Qinggang Li, et al. Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds.[J]. Veterinary sciences, 2026 doi:10.3390/vetsci13050454.
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