美系獭兔的胴体性状和肉品质特性研究

通过对20只美系獭兔屠宰性能和肉品质的测定，研究獭兔的生产性能和肉质特性及它们之间的关系，结果表明：美系獭兔5月龄的平均体重为2.533 kg,商用皮重0.410 kg,屠宰率为60.70%，右后腿重0.182 kg，体长和腰周长分别为30.69和18.04 cm；美系獭兔背最长肌和后腿肉的pH1(宰后1 h的pH)分别为6.42和6.43，pH24(宰后24 h的pH)分别为6.22和6.35,肉色L*值分别为54.66和52.67，a*值分别为12.37和9.89，b*值分别为9.06和4.08；兔肉的滴水损失、熟肉率、蒸煮损失、剪切力值、水分含量和肌内脂肪含量分别为2.06%、62.12%、30.44%、2.453 kg.f、73.60%和1.67%。商用皮重与热胴体重、体长存在极显著的正相关（P<0.01），与商用胴体重存在显著的正相关（P<0.05）。兔的体重（热胴体、商用胴〖JP2〗体、右后腿）、体型（体长和腰周长）与滴水损失、蒸煮损失呈负相关，与熟肉率、剪切力值呈正相关，但相关性都不显著（P>0.05）。     

云南主要地方牛种的屠宰性能研究

首次对云南主要地方牛种的屠宰性能作了研究。大额牛、云南瘤牛、迪庆黄牛、中甸牦牛和中甸牛扁牛的宰前活重（ｋｇ）分别为１７０．０±２５．０、３２４．５±２８．５、１６３．３０±２４．８９、３０９．１３±５９．７５和１８３．２５±２７．５９;胴体重（ｋｇ）分别为７８．１８±８．８２、１６５．９１±１６．２９、８３．８８±１５．４２、１７８．７７±３４．０８和８３．８５±１８．１４;屠宰率（％）分别为５２．５６±０．７８、５１．０８±１．５３、５１．２５±２．９０、５７．６０±４．５４和４５．４４±３．５１;净肉率（％）３９．７６±０．２４、３９．９７±１．２９、３９．７９±３．９２、４５．６８±４．３９和３４．３１±３．８５;眼肌面积（ｃｍ２）分别为４９．８４±１４．８２、７６．０７±３．６０、３３．２０±５．９２、５５．３５±１５．３１和３４．３７±９．７２。结果表明：大额牛、云南瘤牛、迪庆黄牛和中甸牦牛,在放牧条件下有较好的产肉性能,尤其是云南瘤牛、中甸牦牛的产肉性能更为突出。     

赖链霉素多杀性巴氏杆菌菌苗的特性及对鸡生产性能的影响

赖链霉素多杀性巴氏杆菌ＳＤ７２４菌苗株可在含１０～１００００μｇ／ｍＬ链霉素的培养基中大量生长繁殖,其世代时间是３２ｍｉｎ,最高含活菌数可达７４亿个／ｍＬ;在无链霉素培养基中只能繁殖３代左右。ＳＤ７２４菌苗株对鸡两个免疫剂量注射局部反应小,平均病变面积仅为０．６１ｃｍ２;免疫后对鸡增重没有影响。对鸡产蛋量影响小,免疫后１０ｄ内产蛋率下降２．８％,免疫后２０ｄ产蛋率上升１．２％。     

Effects of Yeast Culture on Growth Performance,Meat Quality and Intestinal Microflora of Broilers

The experiment was conducted to study the effects of yeast culture on growth performance, meat quality and intestinal microflora of broilers. A total of 432 1-day-old AA commercial broiler chicks with initial body weight of (41.73±0.15)g were randomly divided into 4 groups with 6 replicates per group and 18 broilers per replicate,receiving diets supplemented with 0,0.1%,0.2% and 0.3% yeast culture, respectively. The trial lasted for 42 days which was divided into two periods with 1 to 21 d and 22 to 42 d,respectively.The feed intake,body weight,death and culling rate were recorded in each period. At the end of the experiment,1 chickens in each replicate with the weight close to the average value were slaughtered after fasting for 12 h. The slaughter performance and intestinal microflora counts were determined.The results showed that compared with control group,the supplementation of 0.2% and 0.3% yeast culture significantly increased the body weight at 42 d and the average daily gain (ADG) during the whole trial (P< 0.05).The diet supplemented with 0.2% yeast culture significantly improved the ADG,decreased the F/G of broilers during 22 to 42 d (P< 0.05),and it also significantly increased the average daily feed intake (ADFI) and ADG (P< 0.05),decreased the F/G of the whole period (P< 0.05).Moreover,the supplementation of 0.2% yeast culture significantly decreased the drip loss of meat and the count of Escherichia coli (P< 0.05),and significantly increased the count of Bifidobacterium(P< 0.05). In summary, the supplementation of 0.2% yeast culture could significantly improve the growth performance and the muscle quality of broilers.The intestinal microflora in broiler cecum were effectively optimized after inclusion of yeast culture in the study.     

Polymorphism of IGFBP2 Gene and Its Association with Meat Quality Traits in Pigs

This study was aimed to analyze the genetic variation of insulin-like growth factor binding protein 2 (IGFBP2) gene effect on meat quality traits in pigs. A pair of primer was designed,which based on DNA sequence of IGFBP2 gene (GenBank accession No.:BV727778). The genetic polymorphism of IGFBP2 gene was detected by PCR-RFLP in Sujiang pig, Jiangquhai pig and Landrace pig, and the association between IGFBP2 gene polymorphism and meat quality traits in three pig breeds was analyzed. The results showed that three genotypes (AA, AB and BB) were detected. The Chi-square test results showed that the genotype distribution of three pig breeds was in Hardy-Weinberg equilibrium (P > 0.05). The polymorphism information content (PIC) were moderately polymorphic in three pig breeds. According to the association analysis of different genotypes, significant difference was found in color value, intramuscular fat content and marbling, the color value (except for Jianquhai pig) and intramuscular fat content of AA genotype were significantly higher than AB and BB genotypes (P < 0.05), the marbling of AA and AB genotypes was significantly higher than BB genotype (P < 0.05). In conclusion,the polymorphism of IGFBP2 gene intron 3 had significant effects on meat quality traits, and was candidate gene for the potential impact on meat quality traits of pigs.     

断翅对肉用仔鸡生产性能影响的试验

肉用雏鸡断翅饲养试验表明：8周龄末，试验组鸡的个体均重比对照组多50．7g；断翅与否对鸡的成活率没有影响；试验组料重比2．06：1，对照组为2．63：1，每增重1kg活体，少消耗饲料O．57kg；屠宰后，胸肌与腿肌占屠体比例，试验组比对照组分别高1．3％与1．9％；胸肌与腿肌的重量，试验组比对照组高13．2％与14．9％。只鸡盈利试验组为1．46元，对照组0．43元。     

云南肉牛生产体系建设

本文根据云南省肉牛生产现状和特点，对云南省肉牛生产体系建设作了全面论述。     

鱼类休闲食品的研制

本文主要介绍了用新鲜或冻藏草鱼制作鱼肉松和五香鱼干的制作工艺，对制品的风味，工艺条件，包装材料，包装方法作了较详细的研究，根据多次实验的结果，找出了最佳工艺条件，制成了味道醇美，咸中带甜，鲜美可口，营养丰富的鱼肉制品。