秦川肉牛新品系公牛肉用性能研究

 选取发育正常、健康无病、经标准化育肥、年龄为24月龄的秦川肉牛新品系公牛5头进行屠宰及胴体分割，测定屠宰率、净肉率、胴体产肉率、肉骨比等产肉性能指标，并对里脊、西冷、眼肉、上脑、臀肉、胸肉、黄瓜条、牛腩、肋条肉、牛前10个部位取样进行水分、粗灰分、粗蛋白、粗脂肪、剪切力、失水率、系水力和熟肉率8项指标的测定。结果表明，秦川肉牛新品系公牛日增重、屠宰率、产肉率、胴体产肉率、肉骨比等生产性能较传统秦川牛均有较大幅度提高，经过标准化育肥，24月龄时已具备良好的肉用生产性能，达到国际优质肉牛品种标准；秦川肉牛新品系公牛胴体不同部位间肉品质差别较大，通过对其10个部位牛肉品质评定，西冷、上脑、里脊、眼肉为高档肉，肋条肉、臀肉、黄瓜条为中档肉，牛腩、胸肉、牛前为低档肉。

The Research on Meat performance of New Breed of Qinchuan Bull

Five healthy new breed of Qinchuan Bulls were slaughtered to analyze the several meat production traits, including slaughtering rate, meat percentage, carcass meat percentage, meat bone ratio. Ten parts of the carcasses namely Tenderloin, Strip loin, Rib eye, High Rib, Beef Rump, Brisket, Silverside, Beef Flank, Rib Cut and Beef Neck were obtained to detect water percentage, crude ash, crude fat, crude protein, tenderness, water holding capacity and cooking loss. The results indicated the new breed of Qinchuan cattle have improved significantly in the daily gain, meat production rate, carcass meat percentage, meat bone ratio when compared with traditional Qinchuan cattle, suggesting after standard fattening, 24 months old new breed Qinchuan cattle have already been up to international standard of high grade quality beef cattle. Moreover, the meat quality of the ten different carcass parts varied from each other. In the present study, we assessed the meat quality from the ten different carcass sections, and identified Strip loin, High Rib, Tenderloin and Rib eye to be high grade meat, Rib Cut, Beef Rump, Silverside, Beef Flank to be mid-range meat and Brisket, and Beef Neck to be low grade meat.