平凉红牛生长性能、胴体及肉质性状分析

doi:10.3864/j.issn.0578-1752.2023.03.013

中国农业科学 ›› 2023, Vol. 56 ›› Issue (3): 559-571.doi: 10.3864/j.issn.0578-1752.2023.03.013

平凉红牛生长性能、胴体及肉质性状分析

王秀娟¹(), 高翰¹, 李海鹏¹, 高雪¹, 孙宝忠¹, 程强², 徐磊¹^,⁵, 张亚朋¹, 雷元华¹, 魏萌¹^,⁶, 李三禄³, 胡俊伟⁴, 张长庆³, 高会江¹, 李俊雅¹, 张路培¹(), 陈燕¹()

¹中国农业科学院北京畜牧兽医研究所，北京100193
²泾川县旭康食品有限责任公司，甘肃平凉744399
³平凉市牛产业开发办公室，甘肃平凉744000
⁴平凉红牛研究院，甘肃平凉744000
⁵安徽省农业科学院畜牧兽医研究所，合肥 230031
⁶石家庄学院化工学院，石家庄 050035

收稿日期:2021-11-11 接受日期:2022-01-21 出版日期:2023-02-01 发布日期:2023-02-14
通信作者: 陈燕，Tel：13439674745，E-mail：chenyan@caas.cn。张路培，Tel：13810129053；E-mail：zhanglupei@caas.cn
联系方式: 王秀娟，Tel：18730278292；E-mail：wangxiujuanhaha@163.com。
基金资助:
农业农村部政府购买服务项目(19200158);国家现代农业产业技术体系(CARS-37);中国农业科学院科技创新工程(ASTIP-IAS03);西部肉牛种质创新基地建设项目(平科任[2020]27号)

Analysis of Growth Performance as well as Carcass and Meat Quality Traits in Pingliang Red Cattle

WANG XiuJuan¹(), GAO Han¹, LI HaiPeng¹, GAO Xue¹, SUN BaoZhong¹, CHENG Qiang², XU Lei¹^,⁵, ZHANG YaPeng¹, LEI YuanHua¹, WEI Meng¹^,⁶, LI SanLu³, HU JunWei⁴, ZHANG ChangQing³, GAO HuiJiang¹, LI JunYa¹, ZHANG LuPei¹(), CHEN Yan¹()

¹Institute of Animal Science of Chinese Academy of Agricultural Sciences, Beijing 100193
²Jingchuan Xukang Food Co.Ltd, Pingliang 744399, Gansu
³Pingliang Cattle Industry Development Office, Pingliang 744000 Gansu
⁴Institute of Pingliang Red Cattle, Pingliang 744000, Gansu
⁵Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031
⁶School of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035

Received:2021-11-11 Accepted:2022-01-21 Published:2023-02-01 Online:2023-02-14

摘要/Abstract

摘要：

【目的】通过研究平凉红牛的生长性能、胴体性状和肉质性状，深入挖掘平凉红牛的肉用特征和遗传特性，为平凉红牛新品种选育提供参考。【方法】试验选取24头平凉红牛阉牛，经强度育肥180 d后屠宰，年龄在24—36月龄，对其体尺、屠宰性能、胴体指数进行测定，并选取其中3头的外脊和大黄瓜条进行肉质测定分析。【结果】经育肥后的成年平凉红牛体重、体高、十字部高、胸围、管围相较于2019年测定的22—28月龄的平凉红牛分别增长6.96%、4.61%、4.43%、4.28%、7.90%，体斜长减少3.52%；胴体重为（417.01±56.94）kg、净肉重为（372.48±54.60）kg、屠宰率为61.56%±1.86%、净肉率为54.92%±2.60%，相较于2010年测定的24月龄平凉红牛数据分别增长12.61%、19.16%、-1.91%、3.82%，肉骨比为8.65±2.00，相较于2012年测定的22—27月龄数据增长27.96%；此外高档肉块重（里脊、外脊、眼肉、上脑）为（51.59±7.92）kg，优质肉块重（臀肉、霖肉、米龙、大黄瓜条、小黄瓜条、辣椒条、肩肉）为（62.62±5.56）kg，分别占净肉重的13.91%±1.45%和17.07%±2.24%，平凉红牛的生长性能和产肉性能良好。在肉品质方面，外脊和大黄瓜条的剪切力分别为2.72 kg和4.43 kg，比市场购买的A3级雪花牛肉分别低19.58%和64.82%，但差异不显著（P>0.05）；外脊和大黄瓜条的粗蛋白含量均达到了20%以上，且平凉红牛外脊的粗蛋白含量显著高于雪花牛肉（P<0.05）。外脊和大黄瓜条的EAA/NEAA比值分别为71%和68%，较高于FAO/WHO的标准值（60%）；EAA/TAA比值分别为42%和41%，略高于FAO/WHO的标准值（40%）。相较于市场购买的A3级雪花牛肉，平凉红牛外脊和大黄瓜条的必需氨基酸和呈味氨基酸含量高；对外脊和大黄瓜条肉块进行氨基酸评分分析，平凉红牛外脊和大黄瓜条的赖氨酸均高于FAO/WHO氨基酸评分标准模式；此外，大黄瓜条中硒含量极显著较高（P<0.01），铁、锌、PUFA含量、n-6/n-3和PUFA/SFA比值均显著较低（P<0.05）；外脊中EPA含量显著较高（P<0.05）。【结论】经过改良和选育，平凉红牛的体格增大、胸围增长，体躯紧凑，肉用性能提高；平凉红牛肉质具有细嫩鲜美、风味浓厚、营养价值高的特点，极具开发利用价值。

关键词: 平凉红牛, 生长性能测定, 肉用性能, 肉质性状

Abstract:

【Objective】By studying the growth performance, carcass traits and meat quality traits of Pingliang Red Cattle, the meat characteristics and genetic characteristics of Pingliang Red Cattle were deeply explored, so as to provide a reference for breeding of this cattle.【Method】24 Pingliang Red Cattle steers were slaughtered after intensive felling for 180 days, with the ages from 24 to 36 months. Body size, slaughter performance and carcass index were measured, and the meat quality were analyzed on the Striploin and Outside Flat. 【Result】After fattening, the body weight, body height, hip height, heart girth and cannon bone size of adult Pingliang Red Cattle increased by 6.96%, 4.61%, 4.43%, 4.28% and 7.90%, respectively, compared with 22-28 month old Pingliang Red Cattle tested in 2019, while the body length decreased by 3.52%. In addition, the carcass weight was (417.01±56.94) kg, the lean meat weight was (372.48±54.60) kg, the dressing percentage was 61.56%±1.86% and the lean meat percentage was 54.92%±2.60%, compared with the data of Pingliang Red Cattle at the age of 24 months measured in 2010, they increased by 12.61%, 19.16%, -1.91% and 3.82%, respectively; the ratio of meat to bone was 8.65±2.00, compared with the data of 22-27 months in 2012, with the increase of 27.96%. In addition, the weight of high-grade meat pieces (tenderloin, striploin, ribeye and high rib) was (51.59±7.92) kg, which of high-quality meat pieces (rump, knuckle, topside, outside flat, eyeround (ribeye), chuck tender and shoulder chops) was (62.62±5.56) kg, accounting for 13.91%±1.45% and 17.07±2.24% of the net meat weight, respectively. Pingliang Red Cattle had good growth and meat production performance. In terms of meat quality, the shear force of Striploin and Outside Flat was 2.72 kg and 4.43 kg, respectively, it was 19.58% and 64.82% lower than that of A3 grade snowflake beef, but the difference was not significant (P>0.05); the crude protein content of Striploin and Outside Flat both reached more than 20%, and which of Pingliang Red Cattle was significantly higher than that of snowflake beef (P<0.05). The EAA/NEAA ratios of Striploin and Outside Flat were 71% and 68%, respectively, which were higher than the FAO/WHO standard value (60%). EAA/TAA ratios of Striploin and Outside Flat were 42% and 41%, respectively, higher than the FAO/WHO standard value (40%). Compared with A3 grade snowflake beef purchased in the market, Pingliang Red Cattle had rich contents of essential amino acids and delicious amino acids. The results showed that the lysine content of Pingliang Red Cattle Striploin and Outside Flat was higher than that of FAO/WHO amino acid scoring standard model; in addition, the selenium element in Outside Flat of Pingliang Red Cattle was extremely significantly higher (P<0.01), the contents of Fe, Zn, PUFA, n-6/n-3 and PUFA/SFA ratio were significantly lower than those of the control group (P<0.05); its EPA content in Striploin was significantly higher(P<0.05).【Conclusion】After cross improvement and breeding, the growth and meat production performance of Pingliang Red Cattle has been significantly improved, with a larger body, wider chest, and compact body size. More prominently, the meat quality of Pingliang Red Cattle had the characteristics of tender and delicious, rich meat taste and high nutritional value. Pingliang Red Cattle had great development and utilization prospect to produce high-quality beef cattle population.

Key words: Pingliang Red Cattle, growth performance measurement, meat performance, meat quality trait

王秀娟, 高翰, 李海鹏, 高雪, 孙宝忠, 程强, 徐磊, 张亚朋, 雷元华, 魏萌, 李三禄, 胡俊伟, 张长庆, 高会江, 李俊雅, 张路培, 陈燕. 平凉红牛生长性能、胴体及肉质性状分析[J]. 中国农业科学, 2023, 56(3): 559-571.

WANG XiuJuan, GAO Han, LI HaiPeng, GAO Xue, SUN BaoZhong, CHENG Qiang, XU Lei, ZHANG YaPeng, LEI YuanHua, WEI Meng, LI SanLu, HU JunWei, ZHANG ChangQing, GAO HuiJiang, LI JunYa, ZHANG LuPei, CHEN Yan. Analysis of Growth Performance as well as Carcass and Meat Quality Traits in Pingliang Red Cattle[J]. Scientia Agricultura Sinica, 2023, 56(3): 559-571.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2023.03.013

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图/表 9

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表9

脂肪酸组分"

脂肪酸组分 Fatty acid compositions (%)	外脊Striploin		大黄瓜条Outside Flat
脂肪酸组分 Fatty acid compositions (%)	平凉红牛 Pingliang Red Cattle	雪花牛肉 Snowflake beef	平凉红牛 Pingliang Red Cattle	雪花牛肉 Snowflake beef
饱和脂肪酸 (SFA)
C4:0（丁酸Butyric acid）	0.000±0.000	0.000±0.000	0.000±0.000	0.000±0.000
C6:0（己酸Caproic acid）	0.000±0.000	0.000±0.000	0.000±0.000	0.004±0.004
C8:0（辛酸Caprylic acid）	0.007±0.006	0.003±0.000	0.017±0.011	0.011±0.010
C10:0（葵酸Capric acid）	0.025±0.004	0.019±0.004	0.025±0.004	0.023±0.003
C11:0（十一碳酸甲酯Undecanoic Acid）	0.001±0.001	0.001±0.001	0.000±0.000	0.000±0.000
C12:0（月桂酸Lauric acid）	0.063±0.011	0.051±0.011	0.066±0.011	0.060±0.001
C13:0（十三碳酸甲酯Tridecanoic acid）	0.003±0.000	0.002±0.001	0.003±0.000	0.003±0.000
C14:0（肉豆蔻酸Myristic acid）	3.254±0.474	2.428±0.336	2.758±0.260	2.378±0.271
C15:0（十五碳酸甲酯Pentadecanoic acid）	0.114±0.018	0.117±0.025	0.116±0.021	0.136±0.022
C16:0（棕榈酸Palmitic acid）	40.449±2.018	36.304±2.033	37.894±1.674	36.912±2.684
C17:0（十七碳酸甲酯Margaric acid）	0.261±0.120	0.386±0.069	0.296±0.094	0.387±0.002
C18:0（硬脂酸Stearic acid）	8.981±1.519	9.558±1.607	8.644±1.155	9.059±1.894
C20:0（花生酸Arachidic acid）	0.041±0.028	0.019±0.026	0.039±0.030	0.059±0.011
C21:0（二十一碳酸甲酯Heneicosanoic acid）	0.146±0.064	0.149±0.047	0.174±0.065	0.165±0.064
C22:0（山嵛酸Behenic acid）	0.019±0.004a	0.009±0.000b	0.031±0.014	0.022±0.007
C23:0（二十三碳酸甲酯Tricosanoic acid）	0.006±0.001a	0.002±0.001b	0.006±0.001	0.006±0.002
C24:0（二十四碳酸甲酯Lignoceric acid）	0.009±0.003	0.004±0.001	0.009±0.002	0.012±0.005
单不饱和脂肪酸（MUFA）
C14:1（肉豆蔻酸油酸Myristoleic acid）	0.320±0.108	0.228±0.084	0.309±0.110	0.261±0.085
C15:1（顺-10-十五碳一烯酸甲酯Pentadecenoic acid）	0.017±0.010	0.003±0.002	0.026±0.010	0.027±0.011
C16:1（棕榈油酸Palmitoleic acid）	0.729±0.046	0.721±0.034	0.873±0.206	0.830±0.207
C17:1（顺-10-十七碳一烯酸甲酯Margaroleic acid）	0.089±0.144	0.006±0.002	0.296±0.094	0.387±0.002
C18:1n9t（反式油酸Elaidic acid）	0.259±0.067	0.119±0.207	0.250±0.144	0.344±0.008
C18:1n9c（油酸Oleic acid）	43.704±2.612	48.437±3.011	46.484±1.765	46.322±5.066
C20:1（花生烯酸Cis-11-Eicosenoic acid）	0.068±0.109	0.137±0.021	0.013±0.005	0.037±0.049
C22:1n9（芥酸Erucic acid）	0.083±0.019	0.060±0.004	0.149±0.037	0.153±0.020
C24:1（顺-15-二十四碳一烯酸甲酯Nervonic acid）	0.011±0.001a	0.007±0.001b	0.013±0.002	0.012±0.000
多不饱和脂肪酸（PUFA）
C18:2n6t（反式亚油酸trans-Linolelaidic acid）	0.031±0.020	0.007±0.001	0.054±0.013	0.033±0.031
C18:2n6c, LA（亚油酸Linoleic acid）	1.025±0.148	1.074±0.196	1.234±0.152B	2.171±0.237A
C18:3n6（顺,顺,顺-6,9,12-十八碳三烯酸甲酯Linolenic acid）	0.004±0.001	0.006±0.001	0.012±0.011	0.009±0.001
C18:3n3, ALA（α-亚麻酸Linolenic acid）	0.079±0.016	0.056±0.010	0.080±0.008	0.073±0.007
C20:2（顺,顺-11,14-二十碳二烯酸甲酯Eicosadienoic acid）	0.011±0.005	0.011±0.003	0.012±0.004	0.012±0.004
C20:3n6（顺,顺,顺-8,11,14-二十碳三烯酸甲酯Eicosatrienoic acid）	-	-	-	-
C20:3n3（顺11,14,17-二十碳三烯酸甲酯Eicosatrienoic acid）	0.010±0.005	0.002±0.000	0.005±0.005	0.003±0.003
C20:4n6, ARA（花生四烯酸Arachidonic acid）	0.151±0.140	0.057±0.052	0.341±0.111	0.418±0.202
C22:2（顺13,16-二十二碳二烯酸甲酯Docosadienoic acid）	0.006±0.001a	0.003±0.001b	0.009±0.003	0.007±0.002
C20:5n3 (EPA)	0.006±0.002a	0.001±0.001b	0.012±0.005	0.006±0.002
C22:6n3 (DHA)	0.019±0.012	0.011±0.003	0.041±0.036	0.035±0.009
SFA	53.379±2.547	49.053±2.665	50.077±2.437	49.238±4.837
MUFA	45.279±2.685	49.719±2.864	48.123±2.122	47.994±5.268
PUFA	1.342±0.244	1.228±0.239	1.800±0.325b	2.768±0.433a
UFA	46.621±2.547	50.947±2.665	49.923±2.437	50.762±4.837
n-6/n-3	10.992±3.703	16.19±0.96	12.273±2.178b	22.443±3.289a
PUFA/SFA	0.025±0.004	0.025±0.004	0.036±0.008b	0.056±0.003a

表9

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指标Index	本试验 Experimental group	2019年^[4]	相对增长 Relative growth rate (%)
宰前活重 Slaughter weight (kg)	675.98±79.99	632.00±17.30	6.96
体高Body height (cm)	140.96±5.15	134.75±2.43	4.61
十字部高Hip height (cm)	141.58±4.64	135.58±2.33	4.43
体斜长Body length (cm)	163.54±8.24	169.50±4.30	-3.52
胸围Heart girth (cm)	231.50±15.70	222.00±3.28	4.28
腹围Abdominal size (cm)	246.58±16.75	—	—
管围Cannon bone size (cm)	20.07±1.30	18.60±0.57	7.90

指标 Index	体重 Weight	体尺Body size
指标 Index	体重 Weight	体高 Body height	十字部高 Hip height	体斜长 Body length	胸围 Heart girth	腹围 Abdominal size	管围 Cannon bone size
体重Weight	1
体高 Body height	0.225	1
十字部高 Hip height	0.398	0.733**	1
体斜长 Body length	0.356	0.294	0.237	1
胸围 Heart girth	0.884**	-0.048	0.171	0.173	1
腹围 Abdominal size	0.886**	-0.008	0.160	0.088	0.843**	1
管围 Cannon bone size	-0.049	0.294	0.159	-0.226	-0.212	0.037	1

指标 Index	本研究 Experimental group	文献数据 Literature data	相对增长 Relative growth rate (%)	文献来源 Literature resources
宰前活重 Slaughter weight (kg)	675.98±79.99	590.00	14.57	2010，李文彬^[13]
胴体重 Carcass weight (kg)	417.01±56.94	370.30	12.61
净肉重 Lean meat weight (kg)	372.48±54.60	312.60	19.16
净肉率 Lean meat percentage (%)	54.92±2.60	52.90	3.82
屠宰率 Dressing percentage (%)	61.56±1.86	62.76	-1.91
肉骨比Meat/bone ratio	8.65±2.00	6.76±0.23	27.96	2012，陈富国^[14]

指标 Index	重量 Weight
高档肉块 High-grade meat (kg)
外脊 Sirloin weight	8.83±3.33
里脊 Tenderloin weight	3.30±1.29
眼肉 Rib eye roll weight	12.06±4.06
上脑 Chunk roll weight	14.57±5.96
优质肉块 High quality meat (kg)
臀肉 Rumpcap weight	6.13±1.42
霖肉 Kunckle weight	8.36±3.38
米龙 Topside weight	12.56±5.26
大黄瓜条 Outside Flat	7.62±1.95
小黄瓜条 Eye Round	3.30±1.25
辣椒条 Chunk tender weight	2.37±0.87
肩肉 Shoulder meat weight	6.70±3.11
统计汇总 The statistical summary
高档肉块重 High grade meat weight (kg)	51.59±7.92
高档肉块率 High grade meat rate (%)	13.91±1.45
优质肉块重 High quality meat (kg)	62.62±5.56
优质肉块率 High quality meat rate (%)	17.07±2.24

检测项目 Test item	外脊Striploin		大黄瓜条Outside Flat
检测项目 Test item	平凉红牛 Pingliang Red Cattle	雪花牛肉 Snowflake beef	平凉红牛 Pingliang Red Cattle	雪花牛肉 Snowflake beef
35 kg失水率 Driage of 35 kg (%)	32.61±6.39	29.64±1.39	33.19±4.11	38.32±2.16
蒸煮损失Cooking loss (%)	36.43±1.56	30.05±5.02	37.06±0.02	37.66±2.03
剪切力Shear force (g)	2722.02±502.75	3255.02±1672.80	4427.16±1718.52	7296.70±2187.77

平凉红牛生长性能、胴体及肉质性状分析

Analysis of Growth Performance as well as Carcass and Meat Quality Traits in Pingliang Red Cattle

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必需氨基酸EAA评分 EAA score	FAO/WHO模式 FAO/WHO model	外脊 Striploin		大黄瓜条 Outside Flat		外脊AAS Striploin AAS(%)		大黄瓜条AAS Outside Flat AAS (%)
必需氨基酸EAA评分 EAA score	FAO/WHO模式 FAO/WHO model	平凉红牛 Pingliang Red Cattle	雪花牛肉Snowflake beef	平凉红牛Pingliang Red Cattle	雪花牛肉Snowflake beef	平凉红牛Pingliang Red Cattle	雪花牛肉Snowflake beef	平凉红牛Pingliang Red Cattle	雪花牛肉Snowflake beef
苏氨酸 Thr	40	40.72	42.74	38.60	36.25	101.81	106.86	96.51	90.62
缬氨酸 Val	50	48.74	51.92	45.99	42.99	97.47	103.84	91.98	85.97
异亮氨酸 Ile	40	44.64	46.63	39.74	37.03	111.61	116.58	99.35	92.57
亮氨酸 Leu	70	27.14	29.98	70.18	66.05	38.77	42.83	100.25	94.36
苯丙氨酸+酪氨酸 Phe+Tyr	60	46.13	48.89	64.42	61.03	76.88	81.49	107.36	101.72
赖氨酸Lys	55	87.15	91.67	78.19	73.74	158.45	166.68	142.16	134.07

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检测项目 Test item	外脊Striploin		大黄瓜条Outside Flat
检测项目 Test item	平凉红牛 Pingliang Red Cattle	雪花牛肉 Snowflake beef	平凉红牛 Pingliang Red Cattle	雪花牛肉 Snowflake beef
粗蛋白Crude protein (%)	20.42±1.09a	16.36±2.28b	20.41±0.04	21.27±0.42
水分Water content (%)	65.40±2.59a	52.20±6.19b	70.60±1.13	70.07±2.38
总脂肪Total fat (g/100g)	11.93±3.35	27.90±11.17	8.60±1.56	7.57±2.51
铁Fe (mg·kg^-1)	21.83±7.86	19.77±4.52	24.47±3.87b	34.40±2.46a
镁Mg (mg·kg^-1)	233.67±17.90	214.67±4.73	249.00±26.91	269.67±6.66
锌Zn (mg·kg^-1)	39.85±8.84	37.10±3.25	42.25±1.77B	55.37±1.75A
钙Ca (mg·kg^-1)	37.10±1.44	34.40±1.13	40.37±2.26	34.33±4.00
硒Se (mg·kg^-1)	0.14±0.04	0.17±0.02	0.26±0.03A	0.12±0.01B

检测项目 Test item	外脊Striploin		大黄瓜条Outside Flat
检测项目 Test item	平凉红牛 Pingliang Red Cattle	雪花牛肉 Snowflake beef	平凉红牛 Pingliang Red Cattle	雪花牛肉 Snowflake beef
苏氨酸* (Thr)	0.83±0.06	0.70±0.11	0.80±0.15	0.77±0.05
异亮氨酸* (Ile)	0.91±0.07	0.76±0.11	0.83±0.14	0.79±0.05
亮氨酸* (Leu)	0.55±0.04	0.49±0.06	1.46±0.25	1.40±0.08
缬氨酸* (Val)	0.99±0.08	0.85±0.12	0.96±0.16	0.91±0.05
赖氨酸* (Lys)	1.78±0.14	1.50±0.21	1.63±0.28	1.57±0.09
蛋氨酸* (Met)	0.50±0.05a	0.32±0.07b	0.40±0.06	0.41±0.03
苯丙氨酸*▲（苦味）(Phe)	0.82±0.08	0.70±0.10	0.74±0.13	0.72±0.04
门冬氨酸▲（鲜味）(Asp)	1.66±0.14	1.40±0.21	1.65±0.30	1.58±0.09
谷氨酸▲（鲜味）(Glu)	2.79±0.24	2.30±0.37	2.71±0.52	2.60±0.19
甘氨酸▲（甜味）(Gly)	0.82±0.07	0.71±0.09	0.77±0.10	0.71±0.03
丙氨酸▲（甜味）(Ala)	0.06±0.01	0.06±0.00	1.03±0.16	1.17±0.38
酪氨酸▲（苦味）(Tyr)	0.12±0.01	0.10±0.02	0.60±0.10	0.58±0.04
丝氨酸 (Ser)	0.74±0.06	0.63±0.09	0.72±0.14	0.69±0.05
组氨酸 (His)	0.97±0.08	0.82±0.12	0.76±0.13	0.68±0.02
精氨酸 (Arg)	1.25±0.13	1.01±0.13	1.08±0.18	1.02±0.07
脯氨酸 (Pro)	0.54±0.06	0.45±0.07	0.70±0.09	0.65±0.03
*必需氨基酸 (EAA)	6.38±0.53	5.32±0.79	6.82±1.13	6.57±0.37
非必需氨基酸 (NEAA)	8.96±0.78	7.49±1.09	10.02±1.71	9.48±0.53
▲呈味氨基酸总和 Total of delicious amino acids	6.26±0.53	5.28±0.78	7.50±1.30	7.36±0.74
总和 (TAA)	15.33±1.31	12.81±1.87	16.83±2.84	16.05±0.90
EAA/NEAA	0.71±0.00	0.71±0.00	0.68±0.00	0.69±0.01
EAA/TAA	0.42±0.00	0.42±0.00	0.41±0.00	0.41±0.00