The Effect Of Compound Preparation Of Anionic Selenium,Germanium And Chinese Medicine On Yanbian Cattle Beef Quality

This experiment selected twelve Yanbian cattle,which were 30 months of growth and developed well,average in 351±20 kg.They were divided into experimental group and control group randomly.Each group had six cattle.Differences between group and group were not significant(P>0.05).Experimental group was added 20 mg/kg negative ions and Traditional Chinese medicine compound preparation in the diet.The cattle were slaugher standardly and cooling under the condition of 4±1? for 48h.Took 2kg muscle of the back longest muscle of the 12th to 13th in the specimens.It aimed the explore difference of quality between anion and Traditional Chinese medicine Yanbian cattle meat between ordinary Yanbian beef cattle meat.The results show that:(1)The storage quality of Yanbian cattle meat:Compared with control group,the experimental group has significant superiority on beef color,tenderness,and water retention.(2)The conventional ingredients of Yanbian cattle meat Compared with control group,the percentage of protein in the experimental group increased by 4.03%significantly(P<0.05).The thick fat reduced by 19.36%significantly(P<0.01).There is no significantly on crude fiber,calcium,phosphorus and water(P>0.05).(3)The fatty acids content of Yanbian yellow cattle meat:Compared with the control group,the percentage of linoleic acid in the experimental group increased by 16.07%significantly(P<0.05).The proportion of saturated fatty acids and unsaturated fatty acids reduced3.46%(P>0.05).There is no significantly on other fatty acids(P>0.05).(4)The amino acid content of Yanbian cattle meat:Compared with control group,the experimental group increased the content of alanine by7.83%significantly(P<0.05);The glycine increased by 11.43%significantly(P<0.05);The glutamic acid increased by 7.45%(P<0.05)significantly;There is no significantly on the amnino acids(P>0.05).(5)Thesedimentary of selenium and germanium in Yanbian cattle meat:Compared with control group,the selenium content of the experimental group was increased by12.39%significantly(P<0.01);The germanium content was increase by 37%significantly(P<0.01).