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Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

机译:国内牛(Bos Taurus),Zubron(Bos Taurus×北美邦斯)和欧洲北美野牛(野牛邦斯)肉类的营养价值和肉质

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摘要

The objective of the experiment was to study the nutritive value and meat quality aspects of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat. The bulls and zubrons were fattened to 600–650 kg of body weight using the same feeding regimen. The European bison meat was from selective shooting of males. The meat was analysed for chemical composition, fatty acid composition, meat quality characteristics and thiobarbituric acid reactive substance (TBARS) value. Compared to beef, zubron and European bison meat had a lower content of crude fat, crude ash and a higher moisture content. The meat of the zubrons and European bison showed a lower content of saturated fatty acids and a higher content of polyunsaturated fatty acids compared to beef. The shear force of meat was highest for European bison meat and lowest for beef. Higher a* and b* colour parameters were established in European bison and zubron meat. The highest TBARS value was found in beef.
机译:实验的目的是研究国内牛(Bos Taurus),Zubron(Bos Taurus×Bison Bonasus)和欧洲北美野牛(野牛邦斯)肉类的营养价值和肉质方面。使用相同的喂养方案,公牛和Zubrons肥育至600-650千克的体重。欧洲北美野牛从选择性射击男性。分析了肉以进行化学成分,脂肪酸组成,肉质特征和硫碱酸反应物质(TBARS)值。与牛肉相比,紫宝龙和欧洲北美野牛的含量较低,粗脂肪,粗灰和较高的水分含量。与牛肉相比,Zubrons和欧洲野牛的肉类含量较低的饱和脂肪酸和更高的多不饱和脂肪酸含量。欧洲北美野牛肉的剪切力最高,牛肉最低。在欧式北美野牛和葫芦肉中建立了较高的A *和B *颜色参数。在牛肉中发现了最高的TBARS值。

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