阉割奶公牛与和杂牛屠宰性能和肉品质的比较

通过对中国荷斯坦阉割奶公牛与和杂牛屠宰性能和肉品质的比较分析,探索阉割奶公牛生产大理石纹牛肉的潜力。选取11月龄开始在相同饲养条件下强度育肥至26月龄的4头阉割奶公牛和5头和杂牛进行屠宰并对其屠宰性能、肉品质进行对比分析。结果表明:两组牛的屠宰率和肾周脂肪率差异不显著(P0.05);分割部位肉中上脑、眼肉、后臀腿、肩肉占胴体比例组间差异不显著(P0.05),但外脊、胸肉和腹肉的比例在组间差异极显著(P0.01),组间里脊比例差异显著(P0.05);辣椒肉和外脊2个部位的剪切力值、p H值、持水率、蒸煮损失、肉色指标组间差异均不显著(P0.05),小黄瓜条的剪切力值、蒸煮损失和p H值及肉色L*值组间差异显著(P0.05);在营养指标中,外脊的蛋白质、脂肪和水分含量组间差异不显著(P0.05),而辣椒肉和小黄瓜条的这些指标组间差异显著(P0.05)。结论,从11月龄强度育肥至26月龄,阉割奶公牛的屠宰率和肾周脂肪率与和杂牛的相近,而且背部肌肉的大理石纹相似,但前躯和后躯肌内脂肪沉积存在较大差异。     

阉割处理对12月龄早胜黄牛公牛肉品质的影响

[目的]为了研究阉割对早胜黄牛公牛肉质的影响,[方法]试验选择健康无病、发育正常、养殖环境一致的12月龄早胜黄牛公牛和阉牛（6月龄早期阉割处理）各3头,短期育肥3个月,屠宰后取背最长肌,对蒸煮损失、滴水损失、剪切力、pH值、肉色（L^*、a^*和b^*）、系水力、粗蛋白、粗脂肪、水分、粗灰分及氨基酸组成和含量进行了研究。[结果]试验结果表明：阉割公牛背最长肌的pH、红度（a^*）、黄度（b^*）、系水力、粗脂肪、Glu、Leu含量显著高于公牛（P<0.05）;而背最长肌蒸煮损失、滴水损失、剪切力、亮度（L^*）、粗蛋白、水分显著低于公牛（P<0.05）,在公牛和阉牛的氨基酸组成及含量中,多数氨基酸含量不存在显著差异,但阉牛氨基酸含量略高于公牛氨基酸含量。[结论]阉割处理可以显著提高12月龄早胜黄牛的嫩度和系水力,改善牛肉的色泽,增加牛肉干物质和氨基酸含量,说明阉割有助于提高早胜黄牛育肥公牛的肉品质。     

牛胴体部位肉营养成分和理化指标差异性分析

试验选取10头24月龄的科尔沁公牛,对其肩肉、辣椒肉、板腱、脖肉、上脑、眼肉、外脊、里脊等部位肉进行营养成分、理化指标测定,并对数据进行统计分析。结果表明,粗蛋白质、粗脂肪、水分、嫩度、pH、a*值在不同部位间差异显著（P<0.05）;反映肉色的L*值和b*值在不同部位间差异不显著（P>0.05）;牛前部肉中肩肉和板腱的蛋白质、脂肪、水分和嫩度、肉色与中部高档部位肉很相近,无显著性差异（P>0.05）,这些部位肉的价值有待进一步挖掘。     

雪多牦牛公母牛肉品质分析

为研究性别对雪多牦牛肉品质的影响,试验选择10头(公、母各5头)自由放养条件下健康的5岁雪多牦牛,测定其背最长肌,并对其营养品质进行比较评价。结果表明:雪多牦牛性别对蛋白质、酸碱值、压力失水率、蒸煮损失、色差、氨基酸含量无显著影响,但对脂肪、水分和剪切力有显著影响;与雪多牦牛公牛相比,雪多牦牛母牛的脂肪含量较高,剪切力和水分含量较低(P<0.05),氨基酸含量略低(P>0.05)。综合考虑,雪多牦牛母牛的肉品质优于公牛。     

亚丁牦牛产肉性能研究

为了解亚丁牦牛的遗传资源特性并为今后的选种选育提供参考,试验随机选取6头(公母各半)5.5岁健康亚丁牦牛测定其体尺、体重,并采用屠宰分割的方法测定亚丁牦牛的屠宰副产物和内脏重及各项屠宰指标。结果表明:公牛的宰前体尺和体高都显著或极显著高于母牛(P0.05或P0.01);屠宰后亚丁牦牛公牛头重、蹄重均极显著高于母牛(P0.01);胴体性状指标上,公牛胴体胸深显著高于母牛(P0.05);在产肉性能指标中,公牛胴体重、净骨重、净肉重和眼肌面积极显著高于母牦牛(P0.01)。说明5.5岁的亚丁牦牛公牛产肉性能要优于母牛。     

不同性别早胜牛犊牛肉常规养分及氨基酸组成比较分析

为探究性别差异对早胜牛犊牛肉的影响,本研究检测分析了6月龄早胜牛犊牛公牛、母牛、阉牛肉的常规物理指标、常规养分组成、氨基酸含量及其组成差异。结果表明,早胜牛犊牛肉中,母牛肉粗蛋白含量显著高于公牛肉和阉牛肉(P0.05),但粗脂肪、水分含量较低,特别是水分含量显著低于其他2种肉;公牛肉蒸煮损失、滴水损失、剪切力、鲜肉剪切力显著高于其他两组(P0.05);系水率方面,3组之间同样存在显著差异,母牛肉系水率最高,阉牛肉次之,公牛肉最低;阉牛肉pH值、肉色亮度、红度显著高于其他2组(P0.05);在氨基酸组成方面,3种犊牛肉氨基酸组成基本相同,天冬氨酸、谷氨酸、亮氨酸等7种氨基酸含量存在显著差异,多为母牛肉和阉牛肉的氨基酸含量显著高于公牛肉,母牛肉总氨基酸和必需氨基酸含量显著高于公牛肉(P0.05),阉牛肉与母牛肉、公牛肉无显著差异(P0.05);鲜味氨基酸与总氨基酸含量的比率方面,阉牛肉显著高于其他2种肉(P0.05),但公母牛肉无显著差异(P0.05);从必需氨基酸与总氨基酸含量的比率、必需氨基酸与非必需氨基酸比率方面,母牛肉显著高于其他2种肉(P0.05)。综上所述,同等条件下,早胜牛犊牛母牛肉粗蛋白含量最高,肉质最嫩,氨基酸总含量、必需氨基酸含量更高,营养价值最高,但阉牛肉烹饪起来更鲜。     

贵州关岭黄牛不同部位肌肉中营养成分含量及品质分析

为了探究贵州关岭黄牛不同部位肌肉的营养成分和氨基酸含量差异，试验选取20头24～28月龄贵州关岭黄牛为试验对象，屠宰后采集眼肌肉、上脑、牛腩、脊肋排、里脊、臀肉测定pH值、滴水损失率、剪切力、肉色[亮度(L^*)值、红色(a^*)值、黄色(b^*)值]及水分、脂肪、蛋白质含量和氨基酸组成。结果表明：关岭黄牛肉样pH值均小于7,呈酸性；滴水损失率大小表现为臀肉>上脑>眼肌肉>牛腩>里脊>脊肋排；臀肉剪切力显著高于其他部位(P<0.05),上脑剪切力最低；牛腩的L^*值、a^*值和b^*值最优；眼肌肉、上脑、臀肉中水分含量差异不显著(P>0.05),但显著高于牛腩、脊肋排和里脊(P<0.05);臀肉中蛋白质含量显著高于其他部位(P<0.05),脂肪含量显著低于其他部位(P<0.05);脊肋排中蛋白质含量相对较低、脂肪含量相对较高；各部位共检出16种氨基酸，其中必需氨基酸7种；谷氨酸含量最高，赖氨酸、天冬氨酸、精氨...     

云南无量山乌骨鸡肉品质物理指标比较分析

为进一步了解无量山乌骨鸡肉品质,试验以40只(公母各半)150日龄的云南无量山乌骨鸡为研究对象,对其肉品质物理特性指标进行测定,通过对无量山乌骨鸡肉品质客观指标(肉色、失水率、嫩度、pH值、蒸煮损失、剪切力)的综合分析,结果表明:相同肌肉组织不同性别间公鸡胸肌和腿肌肉色的黄度(b*值)、剪切力(N)、pH45 min值、pH24 h值均显著高于母鸡(P0.05),公鸡胸肌的亮度(L*值)显著低于母鸡(P0.05),公鸡腿肌肉色的红度(a*值)极显著的高于母鸡(P0.01),公、母鸡胸肌和腿肌的失水率和蒸煮损失率均差异不显著(P0.05);相同性别不同肌肉组织间公、母鸡腿肌pH45 min值和pH24 h值均显著高于胸肌(P0.05),公母鸡胸肌亮度(L*值)和黄度(b*值)显著高于腿肌(P0.05),相反公鸡胸肌红度(a*值)极显著低于腿肌(P0.01),母鸡胸肌和腿肌红度(a*值)差异极显著(P0.01),公、母鸡胸肌的剪切力(N)和蒸煮损失均显著低于腿肌(P0.05),公、母鸡胸肌的失水率均显著高于腿肌(P0.05)。     

阉割对延边黄牛肉质及胴体性状的影响

为了研究阉割对延边黄牛肉质及胴体性状的影响,试验选用6月龄左右的延边黄牛公牛20头,其中10头采用手术法阉割,所有试验牛在相同饲养条件下育肥至36月龄屠宰。结果表明:公牛肉的粗蛋白质含量显著高于阉牛(P0.05),公牛肉的剪切力值极显著高于阉牛(P0.01);阉牛肉的水分和粗脂肪含量显著高于公牛(P0.05),阉牛的大理石花纹等级显著高于公牛(P0.05),阉牛的背膘厚极显著高于公牛(P0.01)。公牛与阉牛肉的蒸煮损失、氨基酸含量差异不显著(P0.05)。说明阉割能够提高延边黄牛牛肉和胴体品质。     

甘南藏羔羊肉品质检测分析

藏羊肉品质上乘,味道鲜美,在西北地区享有盛誉,是蒙、藏人民不可缺少的肉食品,藏羔羊肉更是长期受到广大消费者青睐。试验以藏羔羊肉为研究对象,从肉用品质、营养成分含量和质构特性方面评价其品质特性,并与同一饲养环境下的成年藏羊进行对比分析,旨在分析研究藏羔羊肉的营养品质,从而为藏羊最佳屠宰年龄提供参考依据。结果表明:藏羔羊肉表面亮度(L*值)显著高于成年藏羊肉(P<0.05),红色度(a*值)显著低于成年藏羊肉(P<0.05),而黄色度(b*值)、pH值两者间无显著差异(P>0.05),熟肉率藏羔羊肉比成年藏羊肉高4.77%(P<0.05),失水率比成年藏羊肉低8.55%(P<0.05),剪切力较成年藏羊肉低1.18%(P>0.05);水分、粗灰分含量两者间无显著差异(P>0.05),藏羔羊肉蛋白质含量20.69%,比成年藏羊肉高12.26%(P<0.05),脂肪含量显著低于成年藏羊肉(P<0.05);藏羔羊肉硬度4 219.85 g、胶黏性2 448.65 g、咀嚼性1 387.39 g,分别比成年藏羊肉低17.12%(P<0.05)、27.36%(P<0.05)、2.20%(P<0.05)。说明藏羔羊肉具有高蛋白、低脂肪的特点,其嫩度高、口感好,符合人口感适宜范围。     

Comparison of carcass composition among Japanese Black, Holstein and their crossbred steers fattening on farm

Carcass composition among Japanese Black, Holstein and their crossbreed (F1), by Holstein mated with Japanese Black sires, was compared by using carcass components of fattening steers collected at eight carcass processing factories. The least squares means of 14 retail cuts, total weights of retail cuts, trimmed fat and bones, and six carcass traits measured at 6th?7th rib section were used for the comparison and examined the expression of heterosis. The comparison was performed at the same level of left‐side carcass weight and under 10 mm fat cover on each retail cut. Japanese Black had the heaviest total weight of retail cuts, followed by F1 and then Holstein. By contrast, non‐edible parts, trimmed fat and bones, were heavier in the order of Holstein, F1 and Japanese Black. Of the retail cuts, so called higher‐priced cuts, such as Shoulder‐Chuck‐Roll, Tender‐Loin, Rib‐Chuck‐Roll, Strip‐Loin and Sirloin‐Butt surrounding the spinal column, were heavier in Japanese Black than Holstein. Although F1 showed intermediate values for almost all traits, Tender‐Loin, Rib‐Chuck‐Roll and Strip‐Loin of F1 were similar to those of Japanese Black rather than the mid‐parent averages. It reflects that at least the average parent heterosis of 2.3–4.3% might be expressed in these higher‐priced cuts. The classification of breeds was carried out by the canonical discriminant analysis using 20 carcass measurements. By the canonical variates, breeds can be effectively discriminated with misdiscrimination rate of 11.6%. When the comparison is made at the carcass weight constant, Japanese Black has characteristics for producing superior carcass quality as well as meat quality.     

Comparative Study on the Beef Traits Between Jiaxian Red Cattle and Crossbred Beef Cattle

In order to study the beef traits and beef quality of Jiaxian Red bull with crossbred beef cattle, 5 purebred Jiaxian Red bull, 5 Red Angus cattle×Jiaxian Red bull F1 generation, 5 Simmental cattle×Jiaxian Red bull F1 generation and 5 Charolais cattle×Jiaxian Red bull F1 generation were chosen and assigned into groups A,B,C and D for continual finishing for 3 months of age under the same feeding and management conditions and slaughtered at the end of the trial. The results showed that there were no significant difference in body height, body length, chest girth and cannon circumference between Red Angus cattle×Jiaxian Red bull F1 generation and purebred Jiaxian Red bull, the same as in Charolais cattle×Jiaxian Red bull F1 generation (P>0.05). The weight of head, skin, fore hooves and tail, the skin thick, esophagus, trachea, liver, spleen, lung, kidney, and carcass meat percentage, loin eye area and the meat bone ratio in crossbred beef cattle groups were not significant differences compared with purebred Jiaxian Red bull (P>0.05), but its hind legs wide in carcass was significantly higher than that of purebred Jiaxian Red bull (P<0.05). The high-grade meat weight and high quality meat weight in Red Angus cattle×Jiaxian Red bull F1 generation were 70.22 and 105.22 kg, respectively, and was the highest in four groups,but the high-grade beef percentage among four groups did not show significant differences (P>0.05). The high quality meat percentage in Red Angus cattle×Jiaxian Red bull F1 reached 34.43%, was significantly higher than that of Jiaxian Red bull and Simmental cattle×Jiaxian Red bull F1 generation (P<0.05), and was higher than that of Charolais cattle×Jiaxian Red bull F1 generation (P>0.05). In terms of meat quality, the content of inosinic acid that related with the meat flavor in Red Angus cattle×Jiaxian Red bull F1 was the highest in four groups, while the content of unsaturated fatty acid and the flavor related amino acid, such as aspartic acid, glutamic acid, glycine and alanine, in Charolais cattle×Jiaxian Red bull F1 were the highest in four groups,and their values were 53.85% and 8.04%, respectively. To sum up, the results suggested that there was no significant difference in body development and beef traits using Red Angus cattle, Simmental cattle and Charolais cattle to improve Jiaxian Red bull, while Red Angus cattle crossbred with Jiaxian Red bull could moderately improve the weight of high-grade beef and high-quality beef, and Charolais cattle could moderately improve the beef quality of Jiaxian Red bull.     

育成荷斯坦奶公牛与其他3个品种牛的肉品质比较研究

通过对育成荷斯坦奶公牛与西门塔尔牛、新疆褐牛及新疆土种牛肉品质部分指标的比较分析研究,旨在探讨荷斯坦奶公牛的肉品质。选择在相同营养模式下18月龄左右4个品种牛各3头进行屠宰,取右半边胴体的背最长肌作为肉品质试验样品,分别对牛肉的肉品质、常规营养成分及氨基酸含量进行测定和分析。结果表明,荷斯坦奶公牛肉色、失水率、系水力、熟肉率、大理石花纹等指标均优于新疆褐牛、新疆土种牛,次于西门塔尔牛;荷斯坦奶公牛嫩度优于新疆土种牛;粗蛋白质、粗灰分含量分别为20.14%、1.11%,且各品种间差异均不显著(P>0.05),干物质含量为26.30%,显著高于新疆褐牛和新疆土种牛(P<0.05),低于西门塔尔牛(P>0.05),粗脂肪含量为10.04%,显著高于其他品种牛(P<0.05);荷斯坦奶公牛含有人体需要的各种氨基酸,其中蛋氨酸、谷氨酸、甘氨酸、组氨酸、牛磺酸等含量丰富,氨基酸组成比例良好。     

大额牛×婆罗门(GBF1)牛与云岭牛肉品质比较研究

研究旨在比较大额牛和婆罗门杂交后代(GBF₁)与云岭牛肉品质,评估大额牛杂交利用潜能。选择年龄相近、性别相同的GBF₁牛和云岭牛进行育肥、屠宰,采集100个肉样冻存。以肉质较好的云岭牛肉为对照,检测GBF₁牛肉的剪切力、失水率、系水力、蒸煮损失。结果表明,GBF₁牛肩峰剪切力显著高于云岭牛(P< 0.05),其他部位肉剪切力两品种间没有显著差异(P> 0.05)。GBF₁牛10个部位肉的平均剪切力、失水率、蒸煮损失分别为3.50 kg、24.15%、27.56%,低于云岭牛;平均系水力64.60%,高于云岭牛,但差异均不显著(P> 0.05)。由此可知,GBF₁牛肉品质与云岭牛相似,且均较好。     

郏县红牛与不同品种肉牛杂交后代肉用性能比较研究

为了研究郏县红牛与不同品种肉牛杂交后代的肉用性能和肉品质情况,试验选取红安格斯牛、西门塔尔牛、夏洛莱牛与郏县红牛的杂交1代公牛各5头,纯种郏县红牛5头,分为试验A组（郏县红牛公牛）、B组（红郏F1代公牛（红安格斯牛×郏县红牛））、C组（西郏F1代公牛（西门塔尔牛×郏县红牛））和D组（夏郏F1代公牛（夏洛莱牛×郏县红牛））4个试验组,在同样的饲养管理条件下,持续育肥3个月后屠宰,利用屠宰测定和检验分析的方法对郏县红牛及其不同杂交品种的体尺发育、肉用性能和肉品质进行分析测定。结果表明：采用红安格斯牛、夏洛莱牛改良郏县红牛,在体高、体斜长、胸围和管围方面与郏县红牛纯种牛相比均无显著性差异（P>0.05）;屠宰测定方面,杂交后代组的头重、皮厚、皮重、前二蹄重和尾重,屠体器官食道、气管、肝脏、脾脏、肺脏、肾脏的重量,以及胴体产肉率、眼肌面积、肉骨比与郏县红牛纯种牛相比均无显著性差异（P>0.05）,但其胴体后腿宽显著高于郏县红牛纯种牛（P<0.05）;红郏F1代公牛高档肉块重和优质肉块重最高,分别为70.22和105.22 kg,但高档牛肉率4组之间差异不显著（P>0.05）,红郏F1代公牛优质牛肉率达到34.43%,显著高于郏县红牛和西郏F1代公牛（P<0.05）,高于夏郏F1代公牛（P>0.05）。在肉品质方面,红郏F1代公牛与肉品风味有关的肌苷酸含量最高,而不饱和脂肪酸含量和与鲜味有关的氨基酸（天门冬氨酸、谷氨酸、甘氨酸和丙氨酸）含量均为夏郏F1代公牛含量最高,分别为53.85%和8.04%。结果提示,采用红安格斯牛、西门塔尔牛和夏洛莱牛改良郏县红牛,没有在体尺发育和肉用性能方面表现出显著优势,但采用红安格斯牛改良郏县红牛可提高郏县红牛肉用性能的潜力,可适度提高高档牛肉和优质牛肉肉块重量,而夏洛莱牛改良郏县红牛可适度提高牛肉品质。     

不同品种牛背最长肌抗氧化性能的研究

本试验旨在研究不同品种牛肌肉的抗氧化特性,为优质牛肉的生产提供试验数据。选用5个品种牛(利木赞牛、中国西门塔尔牛、鲁西牛、秦川牛、晋南牛)的背最长肌,测定肌内脂肪含量、24小时的滴水损失以及在0～4℃下肉色、过氧化物值(PV)及硫代巴比妥酸反应物(TBARS)在72h内的变化动态。结果表明,背最长肌的肌内脂肪含量与24小时滴水损失率在不同品种牛肌肉之间没有显著差异(P>0.05);在整个储存时期(0～72h),5个品种牛肌肉的a*、b*值均呈下降趋势;4～72h内,利木赞牛肌肉的a*值均是最高的,且在冷藏8、12h时,利木赞牛肌肉的a*值显著大于鲁西牛肉和秦川牛(P<0.05),24h后利木赞牛的a*值显著大于西门塔尔牛(P<0.05);随着储存时间的延长,5个品种牛背最长肌的PV和TBARS值均有不同程度的增加,利木赞牛肌肉的PV和TBARS值增加最慢,秦川牛和鲁西牛肌肉的PV和TBARS值增加较快。结果表明,5个品种牛的肌内脂肪含量和滴水损失差异不显著,利木赞牛肌肉能够较长时间保持肉色和抗氧化特性。     

Comparison Research on Nutrient Composition of Meet between Yanbian Yellow Bulls and Steers

In order to compare the nutrient composition of meet between Yanbian Yellow bulls and steers,16 healthy beef cattles from same breed group with similar age and body weight were chosen and randomly divided into two groups with 8 cattles per group.The experimental group was made up by steers and control group was bulls,all cattles were slaughtered after feed for 373 d.The results showed that:① At the early stage of experiment,the total protein,globulin,A/G,blood glucose,triglyceride,aspertate aminotransferase,alanine aminotransferase levels of the two groups had no significant difference (P>0.05),and albumin,high-density lipoprotein cholesterol, urea nitrogen and cholesterol of experimental group were extremely significantly or significantly higher than that of control group (P<0.01;P<0.05);At the end of the experiment,albumin,A/G and cholesterol of experimental group were significantly higher than the control group (P<0.05),and the triglycerides content was extremely significantly higher than control group (P<0.01);There was no significant difference in other indexes between the two groups (P>0.05);② The oleic acid content and C18:1 n9/C18:2 n6 in longissimus dorsi of experimental group were 6.51% and 229.42% higher than that in control group,the difference were significant or extremely significant (P<0.05;P<0.01),respectively.The linolic acid and octadecoic acid in control group were extremely significantly higher than that of experimental group (P<0.01);③The proportion of Pro,Gly,Ala and Arg in longissimus dorsi of control group were significant higher than that in experimental group (P<0.05),while other amino contents were no significant difference between two groups (P>0.05).In conclusion,the fat deposition,unsaturated fatty acid,especially oleic acid content in Yanbian Yellow steers were significantly higher than bull and it had good meat quality and good taste which was suitable for the production of high-grade beef.     

Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

This study was carried out to investigate the carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons. The total number of cattle used in this study was 3608 heads which comprised of 1336 bulls and 1660 steers. The data was analyzed according to sex condition (bull and steer), raising altitude (low: 0–100 m and high: 700–800 m) and slaughter season (spring, summer, autumn and winter). At 24 h post-slaughter, the carcasses were weighed and evaluated for carcass traits according to the Korean carcass grading standard by an official grader. Carcass weight, ribeye area, yield index and grade, and meat color, firmness and maturity scores of carcass from bulls were significantly higher (P < 0.001) than those from steers. Inversely, the backfat thickness, marbling score and quality grade of carcass from steers were significantly higher (P < 0.001) than those from bulls. The maturity score of carcass from a high area was significantly higher (P < 0.01) than that from a low area. The ribeye area of carcass from summer was significantly smaller (P < 0.05) than that from other seasons. The maturity score of carcass from the summer season was highest among that from other seasons and the lowest was that from the winter season. Marbling score and carcass quality grade from the winter season were highest among those from other seasons and the lowest were those from the autumn season. There were no significant interactions between sex condition and raising altitude on carcass traits except the ribeye area. There were significant interactions between sex condition and slaughter season on marbling score and carcass quality grade. There were no significant interactions between raising altitude and slaughter season on all of the carcass traits. There were significant interactions among sex condition, raising altitude and slaughter season on meat color score. It was concluded that sex condition affected muscle and fat depositions on the carcass, raising altitude affected maturity and slaughter season affected ribeye area, maturity and marbling.     

去势对西门塔尔牛牛肉品质的影响

为分析去势对17~21月龄西门塔尔牛牛肉品质的影响,本研究选取50头健康的、16月龄的西门塔尔公牛,进行药物驱虫后,依据体重进行配对试验设计,设置去势组和未去势组,每组25头,同一阶段饲喂相同饲粮,试验期150d。结果表明,与未去势组相比,去势极显著提高了牛肉的肌红蛋白含量(P0.01),极显著降低了背最长肌的pH(P0.01),显著提高了牛肉的大理石花纹、脂肪、干物质、油酸和单不饱和脂肪酸含量和MUFA/SFA、MUFA/PUFA比值(P≤0.05);去势具有降低牛肉硬脂酸含量的趋势(0.05P≤0.10)。上述结果说明:去势能提高17~21月龄西门塔尔牛牛肉的大理石花纹等级,改善牛肉的色泽,增加牛肉脂肪和干物质含量,提高牛肉中油酸和单不饱和脂肪酸的含量。在生产中,在1.5岁左右对西门塔尔公牛去势,可达到改善牛肉品质的目的。