全放牧与舍饲育肥对牦牛肉品质及安全性的影响
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摘要
比较了全放牧饲养与舍饲育肥2种饲养方式对牦牛肉的理化性质、营养品质以及安全品质的影响,旨在为优质安全牦牛肉的生产和制定优质牦牛肉的评价标准提供理论依据。随机选择4头舍饲育肥100 d、平均体重(243. 00±21. 43) kg的麦洼公牦牛和6头全放牧饲养、平均体重(297. 17±65. 65) kg的麦洼公牦牛,屠宰后取背最长肌与后腿半腱肌,测定其理化性质、营养品质及卫生安全指标。结果:舍饲育肥牦牛肉的pH_(24 h)显著高于全放牧牦牛肉(P<0. 05)、蒸煮损失率和红度值(a*值)极显著低于全放牧牦牛肉(P<0. 01),而2种饲养方式牦牛肉的pH_(45 min)及滴水损失、亮度值(L*值)和黄度值(b*值)无显著差异(P>0. 05),饲养方式对牦牛肉干物质、粗蛋白和灰分含量的影响差异不显著(P>0. 05);背肌和腿肌2个部位牦牛肉的理化指标及营养指标均无显著差异(P>0. 05);在卫生安全指标方面,2种饲养方式牦牛肉中均未检出兽药残留以及重金属铬、镉和汞,挥发性盐基氮以及重金属砷和铅的含量均达到绿色食品标准。研究表明,舍饲牦牛肉与放牧牦牛肉的营养品质无差异;舍饲牦牛肉有更高的pH_(24 h)值和更低的蒸煮损失,是更为优质的牦牛肉产品;两种方式生产的牦牛肉均达到绿色食品标准,均为优质安全的畜产品。
This study was conducted to compare the effects of two feeding modes,free-grazing and house-feeding,on the physico-chemical properties,nutritional quality and safety quality of yak meat so as to provide theoretical basis for production of qualified and safe yak meat and to establish criteria for yak meat evaluation. Four male Maiwa yaks ( average body weight at 243±21. 43 kg) randomly selected for 100 days of house feeding,and six male Maiwa Yaks ( average body weight at 297. 17±65. 65 kg) for 100 days of free grazing. Then,the animals were slaughtered,and samples of their longissimus muscle and semi-tendinosus muscle from hind leg were collected to analyze their physicochemical properties,nutritional quality and safety quality. The results were as follows:( i) Different feeding modes significantly influenced the pH_(24 h) value of physico-chemical properties in yak meat ( P< 0. 05). The red value ( a*value) and cooking loss rate of the meat from the free-grazing yaks was significantly higher than those of the meat from the house-feeding yaks ( P< 0. 01). However,there was no significant difference in pH_(45 min) value and drip loss,and lightness ( L*value) and yellowness ( b*value) ( P>0. 05).(ⅱ) Different feeding modes did not influence the content of dry matter,crude protein and ash in yak meat ( P>0. 05).( ⅲ) Test results of safety indicators of both types of meat samples,including veterinary drug residue,heavy metal chromium,cadmium,mercury,volatile base nitrogen and heavy metal content of arsenic and lead,met the standards for green food. To sum up,there was no difference in nutritional quality between free-grazing yak meat and house-grazing yak meat. House-grazing yak meat was a better yak product with a higher pH_(24 h) value and lower cooking loss rate.Both meat samples produced by different feeding methods met the green food standards and were high-quality and safe animal products.
This study was conducted to compare the effects of two feeding modes,free-grazing and house-feeding,on the physico-chemical properties,nutritional quality and safety quality of yak meat so as to provide theoretical basis for production of qualified and safe yak meat and to establish criteria for yak meat evaluation. Four male Maiwa yaks ( average body weight at 243±21. 43 kg) randomly selected for 100 days of house feeding,and six male Maiwa Yaks ( average body weight at 297. 17±65. 65 kg) for 100 days of free grazing. Then,the animals were slaughtered,and samples of their longissimus muscle and semi-tendinosus muscle from hind leg were collected to analyze their physicochemical properties,nutritional quality and safety quality. The results were as follows:( i) Different feeding modes significantly influenced the pH_(24 h) value of physico-chemical properties in yak meat ( P< 0. 05). The red value ( a*value) and cooking loss rate of the meat from the free-grazing yaks was significantly higher than those of the meat from the house-feeding yaks ( P< 0. 01). However,there was no significant difference in pH_(45 min) value and drip loss,and lightness ( L*value) and yellowness ( b*value) ( P>0. 05).(ⅱ) Different feeding modes did not influence the content of dry matter,crude protein and ash in yak meat ( P>0. 05).( ⅲ) Test results of safety indicators of both types of meat samples,including veterinary drug residue,heavy metal chromium,cadmium,mercury,volatile base nitrogen and heavy metal content of arsenic and lead,met the standards for green food. To sum up,there was no difference in nutritional quality between free-grazing yak meat and house-grazing yak meat. House-grazing yak meat was a better yak product with a higher pH_(24 h) value and lower cooking loss rate.Both meat samples produced by different feeding methods met the green food standards and were high-quality and safe animal products.
引文
[1]拜彬强,郝力壮,柴沙驼,等.牦牛肉品质特性研究进展[J].食品科学,2014,35(17):290-296.
[2]侯丽.青海牦牛肉与秦川牛肉品质比较研究[D].西宁:青海大学,2012.
[3]方雷.饲养方式对夏季牦牛生长性能、屠宰性能、牛肉品质和瘤胃细菌多样性的影响[D].北京:中国农业大学,2015.
[4]王斌星,王鼎,付洋洋,等.日粮中外源纤维素酶水平对舍饲牦牛屠宰性能和肉品质的影响[J].西南农业学报,2017,30(4):945-951.
[5]王斌星,付洋洋,郭春华,等.外源酶对舍饲牦牛生产性能和养分消化率及瘤胃发酵的影响[J].中国畜牧杂志,2016,52(21):54-58.
[6]王斌星,陈光吉,郭春华,等.能量水平对舍饲育肥牦牛生长性能、屠宰性能、瘤胃发酵参数和瘤胃微生物数量的影响[J].中国畜牧兽医,2017,44(2):469-475.
[7]王斌星,王鼎,郭春华,等.能量水平对舍饲育肥牦牛肌肉理化指标和氨基酸、脂肪酸组成及含量的影响[J].中国畜牧兽医,2016,43(8):2005-2012.
[8]董全民,赵兴全,徐世晓,等.高寒牧区牦牛育肥试验研究[J].中国草食动物,2014,24(5):8-11.
[9]官久强,杨平贵,蒋小兵,等.半农半牧区舍饲牦牛、犏牛的短期育肥效益分析[J].中国畜牧杂志,2016(18):79-81.
[10]柏雪,文勇立,刘少文,等.青藏高原部分地区自由放牧与舍饲育肥牦牛食源性致病微生物污染的差异[J].食品科学,2017,38(17):66-71.
[11]GB/T 9695.15-2008,肉与肉制品水分含量测定[S].
[12]GB/T 9695.18-2008,肉与肉制品灰分含量测定[S].
[13]GB/T 5009.5-2010,食品中蛋白质含量测定(凯氏定氮法[S].
[14]NY/T 2799-2015,绿色食品畜肉[S].
[15]GB/T 5009.44-2003,肉与肉制品卫生标准的分析方法[S].
[16]GB/T20756-2006,可食动物肌肉、肝脏和水产品中氯霉素、甲砜霉素和氟苯尼考残留量的测定液相色谱-串联质谱法[S].
[17]GB/T 21312-2007动物源性食品中14种喹诺酮药物残留检测方法液相色谱-质谱/质谱法[S].
[18]GB/T 21317-2007,动物源性食品中四环素类兽药残留量检方法液相色谱-质谱/质谱法[S].
[19]GB/T 21311-2007,动物源性食品中硝基呋喃类药物代谢物残留量检测方法高效液相色谱/串联质谱法[S].
[20]GB21313-200,动物源性食品中β-受体激动剂残留检测方法液相色谱-质谱/质谱法[S].
[21]GB 5009.11-2014,食品安全国家标准食品中总砷及无机砷的测定[S].
[22]GB 5009.12-2010,食品安全国家标准食品中铅的测定[S].
[23]GB 5009.123-2014,食品安全国家标准食品中铬的测定[S].
[24]GB 5009.15-2014,食品安全国家标准食品中镉的测定[S].
[25]GB 2009.17-2014,食品安全国家标准食品中总汞及有机汞的测定[S].
[26]万红玲,雒林通,吴建平.牦牛肉品质特性研究进展[J].畜牧兽医杂志,2012,31(1):36-40.
[27]万发春,张幸开,张丽萍,等.牛肉品质评定的主要指标[J].中国畜牧兽医,2004,31(12):17-19.
[28]朱彤,王宇,杨君娜,等.肉色研究的概况及最新进展[J].肉类研究,2008(2):16-23.
[29]王永辉,马俪珍.肌肉颜色变化的机理及其控制方法初探[J].肉类工业,2006(4):22-25.
[30]戴瑞彤.冷却牛肉表面变色现象的控制及其机理研究[D].北京:中国农业大学,2002.
[31]李诗洪.试谈牦牛的适应性[J].青海畜牧兽医杂志,1985(1):15-17.
[32]汤祥明.高铁肌红蛋白还原酶活力与肉色稳定性的研究[D].南京:南京农业大学,2006.
[33]孙京新,周光宏,徐幸莲,等.猪肉中氧合肌红蛋白分离、纯化及其氧化特性研究[J].食品科学,2002,23(12):27-31.
[34]刘丽霞,董惠娜,刘显军.不同添加水平的维生素E对育肥猪肉质的影响[J].饲料工业,2007,28(18):34-36.
[35]陈代文,李永义,张克英,等.饲粮添加高铜和VE对猪生长性能和猪肉品质的影响[J].四川农业大学学报,2002,20(1):23-28.
[36]刘亚娜,孙宝忠,谢鹏,等.甘南牦牛和青海牦牛肉质特性的对比分析[J].食品工业科技,2016,37(1):71-75.
[37]van de Ven R J,Pearkce K L,Hopkins D L,et al.Postmortem modelling of pH and temperature in related lamb carcases[J].Meat Sci,2014,96(2):1034-1039.
[38]van de Ven R J,Pearkce K L,Hopkins D L,et al.Modelling the decline of pH in muscles of lamb carcases[J].Meat Sci,2013,93(1):79-84.
[39]王晓宇.冷却猪肉食用品质评定方法的标准化[D].南京:南京农业大学,2012.
[40]谢荣清,罗光荣,杨平贵,等.不同年龄牦牛肉肉质测试与分析[J].中国草食动物,2006(2):59-61.
[2]侯丽.青海牦牛肉与秦川牛肉品质比较研究[D].西宁:青海大学,2012.
[3]方雷.饲养方式对夏季牦牛生长性能、屠宰性能、牛肉品质和瘤胃细菌多样性的影响[D].北京:中国农业大学,2015.
[4]王斌星,王鼎,付洋洋,等.日粮中外源纤维素酶水平对舍饲牦牛屠宰性能和肉品质的影响[J].西南农业学报,2017,30(4):945-951.
[5]王斌星,付洋洋,郭春华,等.外源酶对舍饲牦牛生产性能和养分消化率及瘤胃发酵的影响[J].中国畜牧杂志,2016,52(21):54-58.
[6]王斌星,陈光吉,郭春华,等.能量水平对舍饲育肥牦牛生长性能、屠宰性能、瘤胃发酵参数和瘤胃微生物数量的影响[J].中国畜牧兽医,2017,44(2):469-475.
[7]王斌星,王鼎,郭春华,等.能量水平对舍饲育肥牦牛肌肉理化指标和氨基酸、脂肪酸组成及含量的影响[J].中国畜牧兽医,2016,43(8):2005-2012.
[8]董全民,赵兴全,徐世晓,等.高寒牧区牦牛育肥试验研究[J].中国草食动物,2014,24(5):8-11.
[9]官久强,杨平贵,蒋小兵,等.半农半牧区舍饲牦牛、犏牛的短期育肥效益分析[J].中国畜牧杂志,2016(18):79-81.
[10]柏雪,文勇立,刘少文,等.青藏高原部分地区自由放牧与舍饲育肥牦牛食源性致病微生物污染的差异[J].食品科学,2017,38(17):66-71.
[11]GB/T 9695.15-2008,肉与肉制品水分含量测定[S].
[12]GB/T 9695.18-2008,肉与肉制品灰分含量测定[S].
[13]GB/T 5009.5-2010,食品中蛋白质含量测定(凯氏定氮法[S].
[14]NY/T 2799-2015,绿色食品畜肉[S].
[15]GB/T 5009.44-2003,肉与肉制品卫生标准的分析方法[S].
[16]GB/T20756-2006,可食动物肌肉、肝脏和水产品中氯霉素、甲砜霉素和氟苯尼考残留量的测定液相色谱-串联质谱法[S].
[17]GB/T 21312-2007动物源性食品中14种喹诺酮药物残留检测方法液相色谱-质谱/质谱法[S].
[18]GB/T 21317-2007,动物源性食品中四环素类兽药残留量检方法液相色谱-质谱/质谱法[S].
[19]GB/T 21311-2007,动物源性食品中硝基呋喃类药物代谢物残留量检测方法高效液相色谱/串联质谱法[S].
[20]GB21313-200,动物源性食品中β-受体激动剂残留检测方法液相色谱-质谱/质谱法[S].
[21]GB 5009.11-2014,食品安全国家标准食品中总砷及无机砷的测定[S].
[22]GB 5009.12-2010,食品安全国家标准食品中铅的测定[S].
[23]GB 5009.123-2014,食品安全国家标准食品中铬的测定[S].
[24]GB 5009.15-2014,食品安全国家标准食品中镉的测定[S].
[25]GB 2009.17-2014,食品安全国家标准食品中总汞及有机汞的测定[S].
[26]万红玲,雒林通,吴建平.牦牛肉品质特性研究进展[J].畜牧兽医杂志,2012,31(1):36-40.
[27]万发春,张幸开,张丽萍,等.牛肉品质评定的主要指标[J].中国畜牧兽医,2004,31(12):17-19.
[28]朱彤,王宇,杨君娜,等.肉色研究的概况及最新进展[J].肉类研究,2008(2):16-23.
[29]王永辉,马俪珍.肌肉颜色变化的机理及其控制方法初探[J].肉类工业,2006(4):22-25.
[30]戴瑞彤.冷却牛肉表面变色现象的控制及其机理研究[D].北京:中国农业大学,2002.
[31]李诗洪.试谈牦牛的适应性[J].青海畜牧兽医杂志,1985(1):15-17.
[32]汤祥明.高铁肌红蛋白还原酶活力与肉色稳定性的研究[D].南京:南京农业大学,2006.
[33]孙京新,周光宏,徐幸莲,等.猪肉中氧合肌红蛋白分离、纯化及其氧化特性研究[J].食品科学,2002,23(12):27-31.
[34]刘丽霞,董惠娜,刘显军.不同添加水平的维生素E对育肥猪肉质的影响[J].饲料工业,2007,28(18):34-36.
[35]陈代文,李永义,张克英,等.饲粮添加高铜和VE对猪生长性能和猪肉品质的影响[J].四川农业大学学报,2002,20(1):23-28.
[36]刘亚娜,孙宝忠,谢鹏,等.甘南牦牛和青海牦牛肉质特性的对比分析[J].食品工业科技,2016,37(1):71-75.
[37]van de Ven R J,Pearkce K L,Hopkins D L,et al.Postmortem modelling of pH and temperature in related lamb carcases[J].Meat Sci,2014,96(2):1034-1039.
[38]van de Ven R J,Pearkce K L,Hopkins D L,et al.Modelling the decline of pH in muscles of lamb carcases[J].Meat Sci,2013,93(1):79-84.
[39]王晓宇.冷却猪肉食用品质评定方法的标准化[D].南京:南京农业大学,2012.
[40]谢荣清,罗光荣,杨平贵,等.不同年龄牦牛肉肉质测试与分析[J].中国草食动物,2006(2):59-61.