摘要
对初生体重相近的20头荷斯坦公犊全乳饲喂至35日龄后,随机分为继续饲喂全乳的对照组和全乳中添加2%、4%和6%小麦粉的试验组,至90日龄进行测定,研究了对荷斯坦公犊的屠宰性能和肉质的影响。结果表明:在全乳中添加小麦粉可显著提高荷斯坦公犊的宰前活重、胴体重、净肉重、胴体产肉率和眼肌面积(P<0.05),提高了肌肉的嫩度和脂肪含量(P<0.05),且屠宰性能与肉质的改善效果随着小麦粉添加比例的增加而提高。因此,全乳中添加6%以内的小麦粉,既提高了屠宰性能,又能改善肉质。
The experiment was conducted to study the effects of supplementing whole milk with flour, on slaughter performance and meat quality of Holstein bull calves. Twenty calves with similar birth weights were fed with whole milk for 35 days, then randomly divided into a control group fed continuously with whole milk and three treatment groups fed milk supplemented with 2%, 4% and 6% （mass fraction） flour. Three calves randomly selected from each group were slaughtered at the age of 90-days. The results showed that adding flour in milk increased （P〈0.05） the live weight, carcass weight, net meat weight, meat percentage of carcass, loin-eye area, muscle tenderness and fat content. The improvement in slaughter performance and meat quality increased as the supplementation rate of flour increased. In conclusion, adding less than 6% flour to milk could improve the slaughter performance and meat quality of veal calves
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2008年第6期66-70,共5页
Journal of China Agricultural University
基金
农业部公益性行业科研专项(Nyhyzx07-035
Nyhyzx07-036)
关键词
荷斯坦公犊
全乳
小麦粉
屠宰性能
肉质
Holstein bull calf
whole milk
flour
slaughter performance
meat quality
