务川黑牛不同杂交组合屠宰性能及肉质研究
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摘要
实验旨在了解安格斯牛、利木赞牛和西门塔尔牛与务川黑牛杂交一代的产肉性能和肉品质。随机选取24月龄安务F1、利务F1、西务F1和务川黑牛公牛各3头,测定其屠宰性能和肉品质指标。结果表明:3种牛对务川黑牛杂交改良效果显著(P<0.05),屠宰率、肉骨比以利务F1牛最高,胴体重、净肉重、净肉率以安务F1牛最高,眼肌面积以西务F1牛最高;利务F1牛的熟肉率最高,安务F1牛的剪切力最低,肉色L45min、a45min、b45min值以西务F1牛色泽最亮,安务F1牛肉粗脂肪含量显著低于务川黑牛,利务F1牛肉与务川黑牛肉大理石纹都为3级,安务F1和西务F1牛肉大理石纹则为2级;系水力、滴水损失、水分、蛋白质、pH在不同杂交组合之间差异不显著。综合产肉性能和肉品质考虑,建议选择利木赞牛和安格斯牛作为务川黑牛杂交改良的父本进行推广。
To understand the meat yield and the beef quality characterization of the fiest-filial generation of Angus, Limousin,Simmental crossing with Wuchuan Black cattle. A total of 3 bulls with 24 month old bull of Anwu F_1, Liwu F_1, Xiwu F_1 and Wuchuan black cattle were slaughtered respectively to determine the slaughter performance and meat quality index. The results showed that the effect of four breeds of foreign cattle on crossbreeding improvement of Wuchuan black cattle was significant(P<0.05). And, the slaughter rate, meat and bone ratio of Liwu F_1 cattle were the highest;the carcass weight, net meat weight and the net meat percentage of Anwu F_1 was the highest; and the eye muscle area of Xiwu F_1 cattle was the highest. Compared with beef quality characterization, the cooked meat rate of Liwu F_1 cattle was the highest, the shear force Anwu F_1 cattle was the lowest,and the beef color of Xiwu F_1 beef was the brightest. The crude fat content of Anwu F_1 cattle was significantly lower than that of Wuchuan black cattle. The marbling of Liwu F_1 beef and Wuchuan black beef was 3 grade, and that of Anwu F_1 beef and Xiwu F_1 beef marbling was 2 grade. There was no significant difference in water holding capacity, drip loss, water content, protein content,pH45 min and pH24 h value among different cross combinations. Considering both meat production performance and meat quality, it is suggested that Limousan cattle and Angus cattle should be selected as the male parents for hybrid improvement of Wuchuan Black cattle.
To understand the meat yield and the beef quality characterization of the fiest-filial generation of Angus, Limousin,Simmental crossing with Wuchuan Black cattle. A total of 3 bulls with 24 month old bull of Anwu F_1, Liwu F_1, Xiwu F_1 and Wuchuan black cattle were slaughtered respectively to determine the slaughter performance and meat quality index. The results showed that the effect of four breeds of foreign cattle on crossbreeding improvement of Wuchuan black cattle was significant(P<0.05). And, the slaughter rate, meat and bone ratio of Liwu F_1 cattle were the highest;the carcass weight, net meat weight and the net meat percentage of Anwu F_1 was the highest; and the eye muscle area of Xiwu F_1 cattle was the highest. Compared with beef quality characterization, the cooked meat rate of Liwu F_1 cattle was the highest, the shear force Anwu F_1 cattle was the lowest,and the beef color of Xiwu F_1 beef was the brightest. The crude fat content of Anwu F_1 cattle was significantly lower than that of Wuchuan black cattle. The marbling of Liwu F_1 beef and Wuchuan black beef was 3 grade, and that of Anwu F_1 beef and Xiwu F_1 beef marbling was 2 grade. There was no significant difference in water holding capacity, drip loss, water content, protein content,pH45 min and pH24 h value among different cross combinations. Considering both meat production performance and meat quality, it is suggested that Limousan cattle and Angus cattle should be selected as the male parents for hybrid improvement of Wuchuan Black cattle.
引文
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[3]何光中,刘镜,焦仁刚,等.贵州地方品种肉牛遗传资源特点及研究应用[J].黑龙江畜牧兽医, 2013(12):45-48.
[4]徐建忠,肖礼华,曾琼.务川黑牛杂交改良效果初步研究[J].中国草食动物, 2016, 36(4):15-18.
[5]陈晓华.牛羊生产与疾病防治[M].北京:中国轻工业出版社, 2014.
[6]闫伟,罗玉柱,李少斌,等.不同杂交组合肉牛产肉性能比较分析[J].中国牛业科学, 2016, 42(1):18-22.
[7]姚守秀,付秀珍,刘向鹏,等.不同杂交组合改良北塔山土种牛生长性能与肉用性能的比较[J].畜牧与兽医, 2018,50(5):7-11.
[8]毛衍伟.牛肉食用品质保证关键控制点研究[D].泰安:山东农业大学,2008.
[9]周光宏.优质牛肉等级标准[D].南京:南京农业大学, 2002.
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[11]李梦熹,黄斯,关荣发,等.牛肉品质性状与感官指标关系的研究[J].畜牧与饲料科学, 2011(7):97-99.
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