Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle

• 발행기관: 한국축산식품학회
• 저자명: Ru Ren Li Qun Li Yu Ling Han Hui Cao
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제34권 제2호, 214~220쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2014.04.30

영문 초록

We investigated nutritional characteristics and active components in the liver of Wagyu×Qinchuan cattle and Qinchuan cattle produced in Shaanxi (China). We observed significant differences (p<0.05) in the proximate composition of protein, fat, carbohydrate, total energy, and glycogen. Wagyu×Qinchuan cattle liver showed higher (p<0.05) sodium, iron, zinc, and selenium concentrations than Qinchuan cattle liver. The amino acid composition of Wagyu×Qinchuan cattle liver was richer (p<0.05) in 13 types of amino acids, with the exception of Asp (10.06%), Val (5.86%), and Met (1.72%). Total essential amino acids accounted for almost half the composition (39.69%) in Wagyu×Qinchuan cattle liver. Wagyu×Qinchuan cattle liver had lower (p<0.05) levels of monounsaturated fatty acids (18.2%), but higher (p<0.05) levels of polyunsaturated fatty acids (35.11%), compared with Qinchuan cattle liver (23.29% and 28.11%, respectively). The thrombogenic index was higher in Qinchuan cattle liver (0.86) than in Wagyu×Qinchuan cattle liver (0.70), and the glutathione (38.0 mg/100g) and L-carnitine (2.12 μM/g) content was higher (p<0.05) in Wagyu×Qinchuan cattle liver than in Qinchuan cattle liver (29.8 mg/100g and 1.41 μM/g, respectively). According to the results obtained, the liver of Wagyu×Qinchuan cattle, which is insufficiently used, should be increasingly utilized to improve its commercial value.

키워드

Wagyu×Qinchuan cattle Liver nutritional characteristics active components