去势对空山牛牛肉营养价值和风味物质的影响OA

To investigate the effects of castration on the nutritional value and flavor substances of Kongshan beef,12 healthy,36-month-old Kongshan bulls were selected for the experiment.After drug deworming,a paired experimental design based on body weight was implemented,dividing the cattle into a non-castrated group and a castrated group,with 6 cattle in each group.After the fattening experiment,3 cattle from each group were selected and slaughtered to determine the conventional nutritional components and amino acid content of the beef.The results showed that compared with the non-castrated group,the castrated group ex-hibited a stronger ability for carcass fat deposition.The castrated group has richer amino acid composition,with an increasing trend in essential amino acids,non-essential amino acids,and total amino acids.The es-sential amino acid score for human nutrition was better,and the content of umami and sweet amino acids among the flavor amino acids was higher.The essential amino acids to total amino acids and essential amino acids to non-essential amino acids in the protein of the non-castrated and castrated groups of Kongshan cat-tle beef generally met the requirements of the FAO/WHO ideal protein pattern,and the human essential amino acid scores were higher than the FAO/WHO amino acid scoring standards.These findings indicate that Kongshan cattle beef belongs to high-quality protein meat,and Kongshan cattle possess the potential to produce high-quality beef.Castration and fattening can improve the nutritional value and flavor of beef,and is an important way to produce high-quality beef.