为探讨独龙牛及其杂种公牛眼肉和西冷的肉质特性、营养含量等差异，分别测定比较其肉质特性和营养成分等。结果表明：杂种牛眼肉L*值为34.30，比独龙牛高7.23（P<0.01），杂种牛眼肉和西冷的剪切力值分别为4.38 kg/cm2和4.72 kg/cm2，比独龙牛分别高0.79 kg/cm2和1.15 kg/cm2（P>0.05），独龙牛肉嫩度更佳；杂种牛眼肉的失水率28.23%，比独龙牛低7.49%（P<0.05）；杂种牛西冷的蛋白质和灰分含量分别为23.25%和1.27%，分别比其眼肉高2.20%和0.07%（P<0.01），灰分含量显著高于独龙牛0.02%（P<0.05）；杂种牛西冷的氨基酸总量及鲜味、甜味和苦味氨基酸含量分别为20.154%、5.47%、4.73%和9.81%，比其眼肉分别高1.986%（P<0.01）、0.52%（P<0.05）、0.40%（P<0.05）和1.07%（P<0.01）；两部位肉的第一限制性氨基酸为蛋氨酸+胱氨酸，其评分值范围56.74%~57.66%，苏氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸+ 酪氨酸和赖氨酸评分值均>100%，属于优质蛋白质肉。该研究表明：同一品种牛西冷的肉质特征和营养价值优于眼肉；杂种牛的肉色、保水性、脂肪沉积、矿物营养及风味改善明显，为通过种间杂交创新利用开发特色牛肉产品提供了科学依据。

To explore the differences in meat quality and nutrient contents in the ribeye meat and sirloin meat of Dulong bull (DB) and its hybrid bull (HB), the meat quality characteristics and nutrient components of ribeye meat and sirloin meat were determined and compared between DB and HB. The results showed that the L* value of hybrid bull ribeye meat was 34.30, which was 7.23 higher than that of DB (P<0.01). The shear force values of HB’s ribeye meat and sirloin meat were 4.38 kg/cm2 and 4.72 kg/cm2, respectively, which were 0.79 kg/cm2 and 1.15 kg/cm2 higher than those of DB’s ribeye meat and sirloin meat (P>0.05), respectively).The tenderness of DB was better compared with HB. The water loss rate of HB’s ribeye meat was 28.23%, which was 7.49 lower than that of DB (P<0.05). The protein and ash contents of HB’s sirloin meat were 23.25% and 1.27%, respectively, which were 2.20% and 0.07% higher than those of their ribeye meat (P<0.01), with HB’s ash content being significantly higher than that of DB (by 0.02%; P<0.05). The contents of total amino acid, umami amino acid, sweet amino acid, and bitter amino acid of HB’s sirloin meat were 20.154%, 5.47%, 4.73%, and 9.81%, respectively, which were 1.986% (P<0.01), 0.52% (P<0.05), 0.40% (P<0.05), and 1.07% (P<0.01), respectively, higher than those of its ribeye meat. The first-limiting amino acid included methionine plus cysteine, with scores ranging from 56.74% to 57.66%, the scores of threonine, valine, isoleucine, leucine, phenylalanine plus tyrosine, and lysine were all over 100%, indicating high-quality protein meat. This study showed that for the same breed cattle, the meat quality characteristics and nutritional value of the sirloin meat were better than those of the ribeye meat The meat color, water retention, fat deposition, mineral nutrition and flavor of the hybrid cattle were significantly improved. This study provides a scientific basis for the development of characteristic beef products through innovative utilization of interspecies hybridization.

云南省重大科技专项（种业农产品深加工专项基金）（202002AE320009；2019ZG011）；云南省重点研发（农业领域）（2018BB028）；云南省科技惠民项目（农业）（2017RA016）；云南省科技特派团寻甸肉牛产业科技特派团项目（2021104BI090024）；现代农业产业技术体系建设专项资金（CARS-37）