Abstract: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.
