摘要
对不同年龄牦牛肉成分、氨基酸、维生素等含量,药物和重金属残留,微生物数量进行测定、分析,结果表明牦牛肉营养、安全、无污染,具有“高蛋白、低脂肪、维生素含量丰富”的优点。
By testing and analyzing meat component, amino acid, vitamin and medicament, heavy metal remainder of yak meat in different ages, the result was yak.meat had high protein, low fat and abundant vitamin compared with scalper, sheep and pork meat. It was a nutrient, healthy and safe food.
出处
《草食家畜》
2005年第4期33-36,共4页
Grass-Feeding Livestock
关键词
畜牧学
理化指标
微生物指标
牦牛
Animal science
physical and chemical indexes
microbe indexes
yak
