The effect of the addition of dried pig excrement to beef cattle diet on meat quality

The carcasses and meat and fat properties of a group of five bulls fed a basal diet with an addition of 0.80 kg of dried pig excrements for 135 days were compared with a group of five control bulls fed the basal diet. The pre-mortal examination of the clinical state of the animals, the post-mortal veterinary inspection of the meat and internal organs, and the comparison of blood transaminase activity did not reveal any signs of health disorders ascribable to the experimental diet. The organoleptic examination and determination of the basic and some other technological characteristics and other properties of the meat and fat did not show any significant differences in quality to justify a decision by which the meat of the experimental bulls would be treated as less valuable or non-edible.     

中国荷斯坦奶公犊不同胴体等级间产肉性能及肉质差异研究

本研究以400头中国荷斯坦奶公犊为试验动物,研究不同胴体等级间产肉性能及肉质差异。对不同胴体等级间产肉性能研究结果发现,除分割肉产率外,其它指标随着等级增加而增大;不同胴体等级间奶公犊的胴体重、分割肉重、优质部位肉重等指标存在显著差异(P<0.05);对不同胴体等级间肉质研究结果发现,不同体形等级间奶公犊肉质差异不显著(P>0.05);随脂肪等级的增加,犊牛肉的蛋白质含量、脂肪含量、感官品质升高,含水量、蒸煮损失、剪切力、色度值L*降低。不同脂肪等级的犊牛肉,除脂肪含量、多汁性存在显著差异外(P<0.05),其它肉质指标均无差异(P>0.05)。试验结果表明,胴体等级能够在一定程度上反映荷斯坦奶公犊的产肉性能,但是对犊牛肉肉质的预测性较低。     

Relationship between the chemical components in the meat of bulls

During the chemical analysis of the meat of bullocks of different breeds (sample from Musc. long. dorsi), a negative relationship was found between free and bound water on the one hand and dry matter, nitrogen compounds, protein, and fat on the other, between nitrogen compounds and fat, and between protein and fat, and a positive relationship between the content of dry matter, nitrogen compounds, protein, and fat, between free and bound water, and nitrogen compounds and protein. The dependences were mostly significant to highly significant. No relationship was found between the content of ash and the studied chemical components of meat.     

斗鸡及其杂交鸡肉质性状的研究

对斗鸡、艾维菌肉鸡及其杂交一代鸡８周龄和１２周龄胸腿肌肉品质分析的结果表明：遗传因素对肉质性状有较大影响,斗鸡、艾维菌肉鸡及其杂交一代鸡的肌肉水分、蛋白南、脂肪、微量元素等有显著差异、肌纤维直径、ＰＨ值和熟肉率也有所不同,斗鸡的肉质性状及感官评定结果最优,其次是杂交一代鸡,艾维茵肉鸡最差,胸腿部位间多数指标存在显著差异,而性别和周龄对肉质性状的影响较小。     

意大利黑麦草应用于肉兔养殖的研究

试验的目的是探讨以意大利黑麦草和野生杂草作为青饲料代替部分精饲料饲喂肉兔对其增重、屠宰性状及兔肉品质的影响。经过40 d的分组饲喂试验发现,利用野生杂草或意大利黑麦草代替10%～50%的精饲料饲喂肉兔对其增重效果无显著影响（P〉0.05）;青饲料的引入在一定程度上增加了肉兔的屠宰率,还明显降低了兔肉中的脂肪含量,改善了兔肉的品质。     

莱芜猪胴体品质肉质特性及其随体重变化规律的研究

研究测定了25头莱芜猪的胴体品质和肉质特性,分析了莱芜猪胴体、肌肉品质随体重(35、40、50、60、70、80、90kg)的变化规律,为确定不同生长阶段的适宜营养水平和上市屠宰体重提供依据.结果表明,莱芜猪自35～90kg瘦肉率在42.43%～55.29%之间,肌肉pH值稳定在6.19～6.52之间,肉色指标优良,大理石纹评分在2.50～4.38之间,肌内脂肪含量在4.51%～19.92%之间;当70kg体重屠宰时,肌肉失水率较低为13.47%,肉色、大理石纹评分较高分别为3.5、3.38,肌内脂肪含量较高为11.54%.胴体和肉质性状间相关程度有强有弱,相关系数有正有负.相同性状间有较强的正相关,相反性状间有较强的负相关.综合分析试验结果认为,莱芜猪以体重70kg作为上市屠宰体重比较合理.     

莱芜猪胴体品质肉质特性及其随体重变化规律的研究

研究测定了25头莱芜猪的胴体品质和肉质特性,分析了莱芜猪胴体、肌肉品质随体重(35、40、50、60、70、80、90kg)的变化规律,为确定不同生长阶段的适宜营养水平和上市屠宰体重提供依据。结果表明,莱芜猪自35~90kg瘦肉率在42.43%~55.29%之间,肌肉pH值稳定在6.19~6.52之间,肉色指标优良,大理石纹评分在2.50~4.38之间,肌内脂肪含量在4.51%~19.92%之间;当70kg体重屠宰时,肌肉失水率较低为13.47%,肉色、大理石纹评分较高分别为3.5、3.38,肌内脂肪含量较高为11.54%。胴体和肉质性状间相关程度有强有弱,相关系数有正有负。相同性状间有较强的正相关,相反性状间有较强的负相关。综合分析试验结果认为,莱芜猪以体重70kg作为上市屠宰体重比较合理。     

高、低脂系肉鸡肌肉品质的比较

本文旨在比较分析高、低脂系肉鸡肌肉品质的差异。以东北农业大学培育的高、低脂系第20世代肉鸡为试验动物,采用常规肉品质检测方法,测定肌肉的物理性状、化学性状、组织学特性以及风味物质,并比较这些性状在两系间的差异。结果表明:1)物理性状方面,高脂系肉鸡胸肌的蒸煮损失和滴水损失显著或极显著高于低脂系肉鸡(P0.05或P0.01),而胸肌的肉色亮度值(45 min)和黄度值(45 min和24 h)、pH_(24 h)、失水率和剪切力显著或极显著低于低脂系肉鸡(P0.05或P0.01);高脂系肉鸡腿肌的pH_(24 h)、滴水损失、蒸煮损失和剪切力极显著高于低脂系肉鸡(P0.01),而腿肌的肉色亮度值(45 min)和黄度值(45 min和24 h)、pH_(45 min)和失水率显著或极显著低于低脂系肉鸡(P0.05或P0.01)。2)化学性状方面,高脂系肉鸡胸肌和腿肌的水分和粗蛋白质含量显著或极显著高于低脂系肉鸡(P0.05或P0.01),而粗脂肪含量极显著低于低脂系肉鸡(P0.01)。3)组织学特性方面,高脂系肉鸡胸肌的肌纤维直径显著高于低脂系肉鸡(P0.05),腿肌的肌纤维密度极显著高于低脂系肉鸡(P0.01)。4)风味物质方面,高脂系肉鸡胸肌的甜鲜味氨基酸、必需氨基酸和总氨基酸含量显著或极显著高于低脂系肉鸡(P0.05或P0.01);高脂系肉鸡胸肌和腿肌的多不饱和脂肪酸和必需脂肪酸含量极显著低于低脂系肉鸡(P0.01)。总体而言,高、低脂系肉鸡肌肉的理化性状、组织学特性和风味物质含量差异显著,说明长期对腹脂性状的双向选择会在一定程度上影响肉鸡的肌肉品质。     

Physical and nutritional properties of buffalo meat finished on hay or maize silage‐based diets

The current study examines the effect of different finishing diets (hay‐ vs. maize‐silage on meal ration) on carcass quality, physical, chemical and sensory properties, and fatty acid profiles of buffalo meat. Twenty male Italian Mediterranean buffaloes (246 ± 9.00 kg live weight) were distributed at random into two groups at the beginning of the finishing period (368 ± 20 days). The buffaloes were offered two finishing diets: a maize silage (MS) or an alfalfa hay (AH) diet. No significant differences were found between dietary treatments for live and carcass weight. Meat chemical composition was influenced by dietary treatment. A higher fat content was detected in meat from animals finished with MS than AH (P < 0.05). Overall, the data indicated differences between the fatty acid profiles of meat as a consequence of different feeding systems. The higher fat deposition in the MS group resulted in meat with a less favorable fatty acid profile (i.e. a lower polyunsaturated/saturated fatty acid ratio and α‐linolenic fatty acid content) in relation to human health compared with meat from animals fed the AH diet.     

鲁西黄牛与利鲁杂交牛肉质特性的研究

本研究采用二因子多水平有重复的试验设计,对我国著名的优良地方品种鲁西黄牛及利鲁杂交牛的不同解剖部位（背最长 股二头肌）肉品的理化性状各食用品质特性进行了系统深入的研究。结果表明;鲁西黄年号利鲁杂交牛的各部位肉品ＰＨ值下降缓慢,肉品保水性能好、贮存损失较低和熟肉率较高,并且其肉品蛋白质含量高,氨基酸和矿物质营养丰富,具有良好的食用品质特性。分析表明;品种因子地肉品的评硬度,嫩度、肉口中脂肪含量、必需     

生物饲料对不同品种肉牛肉质的影响分析

牛肉具有高蛋白质,低脂肪,含磷脂多、胆固醇少,肌肉纤维细嫩、柔软,风味独特等优点。随着人们生活水平的提高和膳食结构的改变,牛肉消费量也持续增加,为牛肉生产带来了难得的发展机遇。试验研究相同饲养管理条件下,生物饲料对不同品种肉牛肉中屠宰性能和常规营养成分的影响,证明安格斯公牛在胴体重、屠宰率、净肉重、净肉率和胴体产肉率相比西杂牛更高(P<0.05);而水分、粗脂肪、粗蛋白含量也存在较大差异(P<0.05)。这能够为提高肉牛的肉质提供科学的依据,在肉牛生产中具有重要的实践指导意义。     

舍饲绵羊产后56 d内乳成分变化规律研究

随着人民生活水平提高和膳食结构调整,绵羊奶必将受到人们的青睐.选取甘肃肉用绵羊新品种群、无角陶赛特和特克塞尔3个品种各8只母羊,对产后1～56 d泌乳理化性质变化进行研究,结果表明：3个品种乳成分及物理性质在第1～3 d变化最为明显,其中乳蛋白含量、非脂固形物含量和酸度3项指标呈现出前期快速下降,中期下降减缓,后期缓慢上升;乳糖指标则呈现出缓慢的前期上升,后期下降的趋势,对选取的3个品种初乳中蛋白、乳脂和可溶性固形物含量等指标对比,依次下降,乳糖含量和密度特克塞尔最高.常乳中除密度外3个品种间差异不显著（P＞0.05）.这为绵羊早期断奶和补饲提供了基础数据.     

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

ABSTRACT

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products.

2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage.

3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness.

4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation.

5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture.

6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.     

Factors determining the quality of pork

The judgement of the quality of pig meat is often based on prize and muscle cross sections as well as the amount of meat in the carcass. Accordingly the physiological, sensory and technological properties are not considered sufficiently. Even in small quantities the regular ingestion of pig meat contributes markedly to cover the nutrient needs of the Swiss population (mainly amino acids, magnesium, iron, zinc and the vitamins B1, B2, B12 and niacin). Furthermore pig meat contains hardly important amounts of undesired constituents, which might harm the health of the population. Important drawbacks are a to low fat content in the muscles and in the adipose tissues, the fat consistency and oxidative stability. With suitable measures in breeding and feeding of the pigs an improvement of the situation can be achieved already after a short period.     

白耳黄鸡生产性能和肉质性状的研究

对白耳黄鸡生长性能、屠宰性能、常规肉质、胸腿肌化学成分、肌肉组织学特性、胸肌氨基酸和脂肪酸含量等指标进行了研究。白耳黄鸡公母鸡的屠宰率、胸肌率、腿肌率、蛋白质含量、氨基酸总量、腹脂率、人体必需氨基酸含量、必需脂肪酸含量等分别为89.23/90.18%,16.65/18.09%,22.37/21.91%,23.64/25.30%,206.29/218.8mg/g,1.64/2.39%,92.78/96.75mg/g,30.69/29.52%。结果表明,白耳黄鸡的各指标都表现优良,其具有屠宰性能好,肉质优良,必需氨基酸和脂肪酸含量高,腹脂率低等特点,是一个值得推广的地方优良品种。     

Growth performance,carcass characteristics,fatty acid composition and CLA concentrations of lambs fed diets supplemented with different oil sources

Quality food for human consumption will always be the aim for animal producers. Quantity and composition of fat deposits (fatty acid profile) strongly influences meat quality in ruminants, especially via increasing conjugated linoleic acid (CLA) concentration, which is known to have beneficial anticarcinogenic, antiatherogenic, antidiabetic and cholesterol reduction properties for human health. Awassi lambs are one of the main and most consumed meat sources in the Middle East area; however, studies addressing the fat content of CLA and methods to enhance its concentrations in this breed are still rare. For this reason, the aim of this study was to evaluate the effect of adding two different oil sources (soybean oil (SBO) and sunflower oil (SFO) at two levels (1.8 and 3%)) on growth performance, carcass characteristics and fatty acid profile of fat in Awassi lambs. Oil supplementation had no effect on growth performance or carcass characteristics, while fatty acid composition changed according to the site of extraction. CLA concentrations were increased in the tail fat deposit, with 1.8% SBO and in intermuscular fat deposit with 3% SFO. Intermuscular fat is the one most naturally consumed by humans, serving to improve food quality.     

猪EPOR和MYPN基因SNPs检测及其与肉质、胴体性状关联分析

对EPOR、MYPN 2个候选基因进行SNPs检测,并与肉质性状的关联分析,以期为分子育种提供依据.采用PCR-SSCP及PCR-RFLP方法对目的基因片段进行SNPs检测,结果显示,在研究群体内,EPOR基因不存在SNP,而MyPN基因存在2个SNP.用SAS软件对MyPN基因的2个SNP位点与部分肉质、胴体性状进行关联分析,结果表明,在本试验群体中,SNP1对背膘厚、导电性、眼肌面积和肌内脂肪的影响都达到了显著水平(P<0.05);SNP2对其中的背膘厚和肌内脂肪含量影响达到了显著水平(P<0.05);另外性别、品种对部分性状也有较大影响(P<0.05).结合本研究结果和其它相关研究结果,可以推断MYPN基因可能是影响肉质、胴体性状的主效基因或与控制这些性状的主效基因连锁,可以作为肉质、胴体性状的候选基因.     

The Effect of Bovine Growth Hormone on Growth,Carcass Composition and Meat Quality of Dairy Heifers

Abstract

Our objective was to examine the effects of bovine growth hormone (bGH) on growth, carcass composition and meat quality of dairy heifers. Nine monozygotic twin pairs of Friesian or Red Danish cattle were used, and pair-fed à diet consisting of grass silage, barley and soybean meal. Within each pair, one animal was given daily subcutaneous injections of 20 IU of pituitary-derived bGH (15–20 mg), while the other animal was injected with saline (excipient). Treatments started at 179±2 kg body weight and lasted for 15.6 weeks. At slaughter, carcass composition and meat quality were analyzed. bGH treatment increased gain by 8% (948 vs. 877 g/d; P <0.03). The amount of saleable meat in carcass and lean content of four main carcass cuts were on average increased by 2% (P <0.05). Concomitantly, carcass fat trim was reduced by 12% (P <0.001), fat trim of individual cuts by 4–21% (P <0.05), and kidney fat by 13% (P <0.01). Except for a 20% reduction of intramuscular fat content (P <0.001), meat quality assessed by objective as well as subjective methods was unaffected by bGH treatment. In summary, bGH treatment of dairy heifers around puberty stimulated growth and reduced carcass fattening including intramuscular fat, while eating quality of the meat was unaffected.     

黄羽肉鸡胴体化学成分研究

对北京油鸡和北京石歧黄羽肉鸡的胴体组成和化学成分进行了测定。研究中,首先从胴体中分离出骨,余者（包括肌肉、脂肪、皮肤和韧带）用粉碎机分磨碎、混匀,制作皮肉脂混合样,测定项目包括胴体皮、肉、脂总重量与骨重之比,皮肉脂混合样干物质率,风干混合肉样粗脂肪率和粗蛋白率,及其各种氨基酸和脂肪酸的百分含量。着重分析了上述指标的性别和品系效应。结果表明：与石歧黄羽肉鸡相比,北京油鸡在产肉性能方面的劣势在于其公鸡     

日粮能量水平对肉兔屠宰性能和肉品品质的影响

以新西兰白兔为试验对象,研究5种能量水平对3月龄肉兔屠宰性能和肉品品质的影响。结果表明:能量水平对肉兔的屠宰率影响不显著(P>0.05),对屠体重、全净膛和眼肌面积影响显著(P<0.05),对肝重影响极显著(P<0.01)。5组兔肉物理性状和兔肉中蛋白质、灰分含量差异不显著(P>0.05),水分、脂肪含量差异显著(P<0.05),其中脂肪含量有随日粮能量浓度升高而增多的趋势。