不同月龄的槐山羊屠宰性能及肉用品质比较

【目的】为探讨年龄因素对槐山羊产肉性能及肌肉品质的影响；【方法】选择不同月龄槐山羊进行屠宰性能测定，对其胴体性状、胴体分割质量指标、胴体理化性质进行了研究；【结果】4月龄、8~10月龄、16~18月龄槐山羊的屠宰率分别为44.03%、48.09%、48.15%，净肉率分别为29.24%、32.21%、31.22%，以8~10月龄槐山羊三级肉所占的比例最小；粗脂肪含量随月龄的增加而显著增加；不同月龄之间，熟肉率（%）、失水率（%）、pH 值均变化不大，而眼肌面积、肌纤维直径、剪切力随着月龄的增加而增加；【结论】综合以上测定结果，3个年龄组中以8~10月龄槐山羊屠宰性能及肉用品质最好

Effect of Different Age on the Meat Production and Quality of Henan Huai Goa

【Objective】The objective of this study is to study effect of different age on the meat production and quality of Henan Huai goat; 【Method】Henan huai goats are slaughtered at 3 age groups;【Results】The results show as follow :The dressing percentage of Henan Huai goat at 3 age groups is respectively 44.03%(4month), 48.09%(8~10 month), 48.15%(16~18month). The net meat percentage at 3 age groups is respectively 29.24% (4month) ,32.21% (8~10month), 31.22% (16~18month). The content of crude fat increases significantly with age. There are no difference (P > 0. 05) at 3 age groups in some physical traits , such as cooked meat ratio, water-lossing, PH. However,the rib eye area ,cutting , diameter of muscle fiber increases significantly with age;【Conclusion】Meat Production and quality of 8~10 month Henan huai goat are the best at 3 age groups