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| Analysis of Amino Acid Contents of longissimus dorsi in Different Crossbreeds of Beef Cattle |
| LI Ju-cai，LIU Zi-xin，WANG Chuan，MEI Ning-an，MA Xiao-ming |
| 1. Research Center of Grass and Livestock Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences,
Yinchuan 750002, China；2. Animal Husbandry and Veterinary Institute, Ningxia Academy of Agriculture and
Forestry Science, Yinchuan 750002, China |
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Abstract This study was undertaken to analyze amino acid contents of longissimus dorsi muscles in three different crossbreeds (AG × L, LM × L and SM × L) of a local yellow cattle breed with Angus, Limousin and Simmenta, respectively. Six male cattle with similar age, body weight and body condition were selected from each crossbreed. After fattening, three cattle were randomly picked from each crossbreed and slaughtered and longissimus dorsi muscles were collected to analyze amino acid contents. Comparisons of three cattle crossbreeds showed the following decreasing order of the contents of crude protein (CP), essential amino acids (EAA), total amino acids (TAA) and flavor-active free amino acids in longissimus dorsi muscles:AG × L >LM × L>SM × L. In the case of EAA/TAA and EAA/UAA ratios, the decreasing order was AG × L >SM × L>LM × L. According to the FAO/WHO amino acid scoring pattern, methionine and valine were limited amino acids in beef longissimus dorsi muscles regardless of breed and the contents of other EAA were correspondingly higher than the FAO/WHO standards
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2012, Vol. 26 
