摘要
【目的】通过研究平凉红牛的生长性能、胴体性状和肉质性状,深入挖掘平凉红牛的肉用特征和遗传特性,为平凉红牛新品种选育提供参考。【方法】试验选取24头平凉红牛阉牛,经强度育肥180 d后屠宰,年龄在24-36月龄,对其体尺、屠宰性能、胴体指数进行测定,并选取其中3头的外脊和大黄瓜条进行肉质测定分析。【结果】经育肥后的成年平凉红牛体重、体高、十字部高、胸围、管围相较于2019年测定的22-28月龄的平凉红牛分别增长6.96%、4.61%、4.43%、4.28%、7.90%,体斜长减少3.52%;胴体重为(417.01±56.94)kg、净肉重为(372.48±54.60)kg、屠宰率为61.56%±1.86%、净肉率为54.92%±2.60%,相较于2010年测定的24月龄平凉红牛数据分别增长12.61%、19.16%、-1.91%、3.82%,肉骨比为8.65±2.00,相较于2012年测定的22-27月龄数据增长27.96%;此外高档肉块重(里脊、外脊、眼肉、上脑)为(51.59±7.92)kg,优质肉块重(臀肉、霖肉、米龙、大黄瓜条、小黄瓜条、辣椒条、肩肉)为(62.62±5.56)kg,分别占净肉重的13.91%±1.45%和17.07%±2.24%,平凉红牛的生长性能和产肉性能良好。在肉品质方面,外脊和大黄瓜条的剪切力分别为2.72 kg和4.43 kg,比市场购买的A3级雪花牛肉分别低19.58%和64.82%,但差异不显著(P>0.05);外脊和大黄瓜条的粗蛋白含量均达到了20%以上,且平凉红牛外脊的粗蛋白含量显著高于雪花牛肉(P<0.05)。外脊和大黄瓜条的EAA/NEAA比值分别为71%和68%,较高于FAO/WHO的标准值(60%);EAA/TAA比值分别为42%和41%,略高于FAO/WHO的标准值(40%)。相较于市场购买的A3级雪花牛肉,平凉红牛外脊和大黄瓜条的必需氨基酸和呈味氨基酸含量高;对外脊和大黄瓜条肉块进行氨基酸评分分析,平凉红牛外脊和大黄瓜条的赖氨酸均高于FAO/WHO氨基酸评分标准模式;此外,大黄瓜条中硒含量极显著较高(P<0.01),铁、锌、PUFA含量、n-6/n-3和PUFA/SFA比值均显著较低
【Objective】By studying the growth performance,carcass traits and meat quality traits of Pingliang Red Cattle,the meat characteristics and genetic characteristics of Pingliang Red Cattle were deeply explored,so as to provide a reference for breeding of this cattle.【Method】24 Pingliang Red Cattle steers were slaughtered after intensive felling for 180 days,with the ages from 24 to 36 months.Body size,slaughter performance and carcass index were measured,and the meat quality were analyzed on the Striploin and Outside Flat.【Result】After fattening,the body weight,body height,hip height,heart girth and cannon bone size of adult Pingliang Red Cattle increased by 6.96%,4.61%,4.43%,4.28%and 7.90%,respectively,compared with 22-28 month old Pingliang Red Cattle tested in 2019,while the body length decreased by 3.52%.In addition,the carcass weight was(417.01±56.94)kg,the lean meat weight was(372.48±54.60)kg,the dressing percentage was 61.56%±1.86%and the lean meat percentage was 54.92%±2.60%,compared with the data of Pingliang Red Cattle at the age of 24 months measured in 2010,they increased by 12.61%,19.16%,-1.91%and 3.82%,respectively;the ratio of meat to bone was 8.65±2.00,compared with the data of 22-27 months in 2012,with the increase of 27.96%.In addition,the weight of high-grade meat pieces(tenderloin,striploin,ribeye and high rib)was(51.59±7.92)kg,which of high-quality meat pieces(rump,knuckle,topside,outside flat,eyeround(ribeye),chuck tender and shoulder chops)was(62.62±5.56)kg,accounting for 13.91%±1.45%and 17.07±2.24%of the net meat weight,respectively.Pingliang Red Cattle had good growth and meat production performance.In terms of meat quality,the shear force of Striploin and Outside Flat was 2.72 kg and 4.43 kg,respectively,it was 19.58%and 64.82%lower than that of A3 grade snowflake beef,but the difference was not significant(P>0.05);the crude protein content of Striploin and Outside Flat both reached more than 20%,and which of Pingliang Red Cattle was significantly higher than that of sn
作者
王秀娟
高翰
李海鹏
高雪
孙宝忠
程强
徐磊
张亚朋
雷元华
魏萌
李三禄
胡俊伟
张长庆
高会江
李俊雅
张路培
陈燕
WANG XiuJuan;GAO Han;LI HaiPeng;GAO Xue;SUN BaoZhong;CHENG Qiang;XU Lei;ZHANG YaPeng;LEI YuanHua;WEI Meng;LI SanLu;HU JunWei;ZHANG ChangQing;GAO HuiJiang;LI JunYa;ZHANG LuPei;CHEN Yan(Institute of Animal Science of Chinese Academy of Agricultural Sciences,Beijing 100193;Jingchuan Xukang Food Co.Ltd,Pingliang 744399,Gansu;Pingliang Cattle Industry Development Office,Pingliang 744000 Gansu;Institute of Pingliang Red Cattle,Pingliang 744000,Gansu;Institute of Animal Husbandry and Veterinary Medicine,Anhui Academy of Agricultural Sciences,Hefei 230031;School of Chemical Engineering,Shijiazhuang University,Shijiazhuang 050035)
出处
《中国农业科学》
CAS
CSCD
北大核心
2023年第3期559-571,共13页
Scientia Agricultura Sinica
基金
农业农村部政府购买服务项目(19200158)
国家现代农业产业技术体系(CARS-37)
中国农业科学院科技创新工程(ASTIP-IAS03)
西部肉牛种质创新基地建设项目(平科任[2020]27号)。
关键词
平凉红牛
生长性能测定
肉用性能
肉质性状
Pingliang Red Cattle
growth performance measurement
meat performance
meat quality trait
