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| Evaluation of Amino Acid Composition and Nutritional Value of Longissimus doris from Different Farmed Herbivores in Inner Mongolia Region |
| KHAS-Erdene, AO Changjin, SA Ruli, CAO Qina, BAI Chen |
| Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China |
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Abstract The objective of this study was to evaluate the amino acid composition and nutritional value of Longissimus dorsi muscles from different herbivores (cattle, sheep, goats, and donkeys) and chicken breast meat (control) from intensive farms in Inner Mongolia region. Amino acid contents were determined on an automatic amino acid analyzer by using an internal standard method. The results showed that the contents of amino acids in the muscle of different animals were significantly different (P < 0.05). Total essential amino acid contents in muscles of chickens, cattle and goats were significantly higher than that in sheep muscle (P < 0.05), while donkey muscle showed no significant difference from muscles from the other species. The total non-essential amino acid values of cattle and donkey meat were higher than that of goat meat (P < 0.05), but were not significantly different from those of sheep and chicken meat. The essential amino acid indexes (EAAI) of the muscles of the herbivore animals were all higher than 95, which indicates that they are high quality protein sources, and the EAAI decreased in the following order: goat > chicken > sheep > cattle > donkey. The relative content of sweet taste amino acids in donkey muscle was significantly higher than those in the other meats (P < 0.05), and the relative contents of umami amino acids in cattle and sheep meats were higher than those in the other meats (P < 0.05). The relative content of bitter taste amino acids was higher in chicken than in the other meats (P < 0.05), and the relative content of total flavor amino acids was significantly higher in beef and sheep meat compared with the other meats (P < 0.05). Cluster analysis was performed on the relative contents of amino acid, revealing that sheep and cattle meats are closest to each other in the heatmap, whereas donkey meat is the furthest.
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2022, Vol. 36 
