Su Minchao, Chen Dong, Zhou Jing, Shen Qingwu
College of Animal Science, Hunan Agricultural University, Changsha 410128, China.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Animals (Basel). 2022 Apr 28;12(9):1136. doi: 10.3390/ani12091136.
This study investigated the dietary supplementation of starches with different carbohydrate sources on the proximate composition, meat quality, flavor substances, and volatile flavor substances in the meat of Chinese Xiangxi yellow cattle. A total of 21 Chinese Xiangxi yellow steers (20 ± 0.5 months, 310 kg ± 5.85 kg) were randomly divided into three groups (control, corn, and barley groups), with seven steers per group. The control steers received a conventional diet (coarse forage type: whole silage corn at the end of the dough stage as the main source), the corn group received a diet with corn as the main carbohydrate source, and the barley group received a diet with barley as the main carbohydrate source. The experiment lasted for 300 d. and the means of the final weights in the control, corn, and barley groups were 290 kg, 359 kg, and 345 kg. The diets were isonitrogenous. The corn and barley groups reduced the moisture (p = 0.04) and improved the intramuscular fat content of the meat (p = 0.002). They also improved meat color (a*) (p = 0.01) and reduced cooking loss (p = 0.08), shear force (p = 0.002), and water loss (p = 0.001). There was no significant difference in the 5′-nucleotide content (p > 0.05), the equivalent umami concentration (EUC) (p = 0.88), and taste activity value (TAV) (p > 0.05) among the three groups. The 5′-IMP (umami) content was the highest in the 5′-nucleotide and its TAV > 1. The corn and barley groups improved the content of tasty amino acids (tAA, p < 0.001). The corn group had a higher content of sweet amino acids (SAA, p < 0.001) and total amino acids (TAA, p = 0.003). Corn and barley improved the levels of MUFA (p < 0.001), PUFA (p = 0.002), n-3 PUFA (p = 0.005), and n-6 PUFA (p = 0.020). The levels of alcohols, hydrocarbons, and aldehydes in the corn group were higher than in the barley and control groups (p < 0.001). The esters content in the corn group was higher than in the barley and control groups (p = 0.050). In conclusion, feeding corn or barley as a carbohydrate source can improve the nutrient content and taste. Feeding corn as a carbohydrate source can improve the content of free amino acids (Cys, Glu, Gly, Thr, Leu, Trp, Gln, Asn, and Asp), fatty acids (saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, n-3PUFA, n-6PUFA, and total fatty acid), and volatile flavor substances (alcohols, aldehydes, acids, and hydrocarbons) to improve the flavor and meat quality.
本研究调查了用不同碳水化合物来源的淀粉对中国湘西黄牛肌肉的近似成分、肉质、风味物质和挥发性风味物质的影响。选取21头中国湘西黄牛阉牛（20±0.5月龄，310 kg±5.85 kg），随机分为三组（对照组、玉米组和大麦组），每组7头。对照组阉牛采用常规日粮（粗饲料类型：蜡熟期末的全株青贮玉米为主要来源），玉米组采用以玉米为主要碳水化合物来源的日粮，大麦组采用以大麦为主要碳水化合物来源的日粮。试验持续300天，对照组、玉米组和大麦组的末重均值分别为290 kg、359 kg和345 kg。日粮为等氮日粮。玉米组和大麦组降低了肉的水分含量（p = 0.04），提高了肌肉脂肪含量（p = 0.002）。它们还改善了肉色（a*）（p = 0.01），降低了蒸煮损失（p = 0.08）、剪切力（p = 0.002）和滴水损失（p = 0.001）。三组之间的5′-核苷酸含量（p > 0.05）、等效鲜味浓度（EUC）（p = 0.88）和味觉活性值（TAV）（p > 0.05）无显著差异。5′-核苷酸中5′-IMP（鲜味）含量最高，其TAV > 1。玉米组和大麦组提高了呈味氨基酸（tAA，p < 0.001）的含量。玉米组的甜味氨基酸（SAA，p < 0.001）和总氨基酸（TAA，p = 0.003）含量更高。玉米和大麦提高了单不饱和脂肪酸（MUFA，p < 0.001）、多不饱和脂肪酸（PUFA，p = 0.002）、n-3多不饱和脂肪酸（p = 0.005）和n-6多不饱和脂肪酸（p = 0.020）的水平。玉米组的醇类、烃类和醛类含量高于大麦组和对照组（p < 0.001）。玉米组的酯类含量高于大麦组和对照组（p = 0.050）。综上所述，以玉米或大麦作为碳水化合物来源进行饲喂可改善营养成分和风味。以玉米作为碳水化合物来源进行饲喂可提高游离氨基酸（半胱氨酸、谷氨酸、甘氨酸、苏氨酸、亮氨酸、色氨酸、谷氨酰胺、天冬酰胺和天冬氨酸）含量、脂肪酸（饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸、n-3多不饱和脂肪酸、n-6多不饱和脂肪酸和总脂肪酸）含量以及挥发性风味物质（醇类、醛类、酸类和烃类）含量，从而改善风味和肉质。
