不同比例蒸汽压片玉米对西门塔尔肉牛风味的比较分析

Comparative Analysis of Steam-Flaked Corn on the Flavor of Simmental Cattle

摘要:

选择体重接近的西门塔尔肉牛 30头，随机分为3组，试验Ⅰ组蒸汽压片玉米含量为100%，试验Ⅱ组蒸汽压片玉米含量为50%，对照组为不添加蒸汽压片玉米。采用氨基酸分析仪、气相色谱结合气相色谱-质谱联用（GC-MS）对饲喂不同比例蒸汽压片玉米的肉牛进行氨基酸、脂肪酸含量及挥发性风味物质分析，明确蒸汽压片玉米对肉牛风味的变化。结果表明：提高肉牛日粮中蒸汽压片玉米比例可显著提高牛肉中氨基酸、脂肪酸及挥发性物质含量，对改善牛肉风味有显著效果（P<0.05）。氨基酸总量由对照组的40.06 mg/100g提高到试验Ⅰ组的44.40 mg/100g；脂肪酸中单不饱和脂肪酸含量试验Ⅰ组、试验Ⅱ组分别比对照组高81.82%、44.03%，并且只在试验Ⅰ组中检测到了C18:2n6t（反式亚油酸），含量为1.65 mg/100g；各类挥发性风味物质在三个组中相对含量不同，如酮类物质在试验Ⅰ组种相对含量最高为7.64 %，并且只在试验Ⅰ组中检测出具有油脂香和甜香的反-2-十一烯醇，含量为0.19%。说明随着肉牛日粮中蒸汽压片玉米比例提高，牛肉风味明显改善。

Abstract:

Thirty Simmental beef cattle with similar body weights were randomly assigned to three groups: Group I received a diet containing 100% steam-compressed flake corn, Group II received a diet containing 50% steam-compressed flake corn, and the control group received a diet without steam-compressed flake corn. The amino acid content, fatty acid profiles, and volatile flavor compounds in beef from cattle fed different proportions of steam-compressed flake maize were analyzed using an amino acid analyzer and gas chromatography-mass spectrometry (GC-MS) to elucidate the effects of steam-compressed flake maize on beef flavor. The results showed that increasing the proportion of steam-compressed flake corn in beef cattle diets significantly increased the contents of amino acids, fatty acids, and volatile compounds in beef and significantly improved beef flavor (P<0.05). The total amino acids increased from 40.06 mg/100g in the control group to 44.40 mg/100g in Group I. The monounsaturated fatty acid content in Groups I and II was 81.82% and 44.03% higher than that in the control group, respectively. Additionally, C18:2n6t (trans linoleic acid) was detected only in Group I at 1.65 mg/100g. The relative contents of various volatile flavor compounds differed among the three groups. For example, ketones had the highest relative content of 7.64% in Group I. Additionally, trans-2-undecenol, which has a greasy and sweet aroma, was detected only in Group I at 0.19%. These results indicate that beef flavor improved significantly with an increased proportion of steam-compressed flake corn in beef cattle diets.