夏南牛与夏和杂一代(F_1)牛肉品质比较研究
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摘要
为筛选适宜的杂交组合,提高牛肉品质,选取发育正常,健康无病,经过育肥的24个月龄夏和杂一代牛和纯种夏南牛各6头(均为阉牛)进行屠宰测定,比较夏和杂一代牛(日本黑毛和牛♂×夏南牛♀,F_1)与纯种夏南牛的牛肉品质。结果显示:(1)在营养成分含量方面,夏和杂一代牛的眼肌脂肪含量为17.72%,显著高于纯种夏南牛的脂肪含量5.49%(P<0.05),水分含量为60.84%,显著低于纯种夏南牛(P<0.05),但纯种夏南牛的眼肌蛋白质含量(23.39%)显著高于夏和杂一代牛(P<0.05)。(2)在肉质指标方面,夏和杂一代牛的眼肌剪切力显著低于纯种夏南牛(P<0.05),滴水损失和蒸煮损失显著高于纯种夏南牛(P<0.05),眼肌面积显著低于纯种夏南牛(P<0.05),2组牛的眼肌pH值差异不显著(P>0.05)。综上,夏和杂一代牛的眼肌脂肪含量和嫩度显著好于纯种的夏南牛,而眼肌面积、滴水损失及蒸煮损失不如纯种夏南牛。
In order to compare the beef quality traits between Xia×He F_1cattle( Japanese black beef cattle × Xianan) and Xianan cattle,6 cattles of Xia×He F_1 and 6 cattles of Xianan cattle,which grew normally,healthy and disease-free were slaughtered after 24 months high-intensity fattening to measure the rib-eye beef quality traits of Xia×He F_1 and Xianan cattle.The results were as follows.( 1) In the nutritional characteristics of beef,the fat content of Xia×He F_1 beef was 17.72%,significantly higher than that of Xianan beef,which was5.49%( P<0.05),the moisture content of Xia×He F_1 beef was 60.84%,significantly lower than that of Xianan beef( P<0.05),the protein content of Xianan beef( 23.39%) was significantly higher than that of Xia×He F_1beef( P<0.05).( 2) In meat quality properties of beef,the indexes of the shear force,cooking loss,eye muscle area of Xia×He F_1 beef was significantly lower than that of Xianan beef( P<0.05).And the drip loss( 1.46%)of Xianan cattle was significantly better than that of Xia×He F_1( P<0.05); but there was no significant difference in pH between Xia×He F_1 and Xianan cattle( P>0.05).In conclusion,the beef quality of Xia×He F_1 was significantly better than that of Xianan cattle,therefore,the crossbreeding of Japanese black beef cattle and Xianan cattle can significantly improve the beef quality of Xianan.
In order to compare the beef quality traits between Xia×He F_1cattle( Japanese black beef cattle × Xianan) and Xianan cattle,6 cattles of Xia×He F_1 and 6 cattles of Xianan cattle,which grew normally,healthy and disease-free were slaughtered after 24 months high-intensity fattening to measure the rib-eye beef quality traits of Xia×He F_1 and Xianan cattle.The results were as follows.( 1) In the nutritional characteristics of beef,the fat content of Xia×He F_1 beef was 17.72%,significantly higher than that of Xianan beef,which was5.49%( P<0.05),the moisture content of Xia×He F_1 beef was 60.84%,significantly lower than that of Xianan beef( P<0.05),the protein content of Xianan beef( 23.39%) was significantly higher than that of Xia×He F_1beef( P<0.05).( 2) In meat quality properties of beef,the indexes of the shear force,cooking loss,eye muscle area of Xia×He F_1 beef was significantly lower than that of Xianan beef( P<0.05).And the drip loss( 1.46%)of Xianan cattle was significantly better than that of Xia×He F_1( P<0.05); but there was no significant difference in pH between Xia×He F_1 and Xianan cattle( P>0.05).In conclusion,the beef quality of Xia×He F_1 was significantly better than that of Xianan cattle,therefore,the crossbreeding of Japanese black beef cattle and Xianan cattle can significantly improve the beef quality of Xianan.
引文
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[16]杜玮,于青云,周磊,等.不同品种犊牛及其不同部位的肉品质研究[J].中国畜牧兽医,2009,36(1):142-144.Du W,Yu Q Y,Zhou L,et al.The study of meat quality on the different site about various bull calves[J].China Animal Husbandry&Veterinary Medicine,2009,36(1):142-144.
[2]Suzuki K,Irie M,Kadowaki H,et al.Genetic parameter estimates of meat quality traits in Duroc pigs selected for average daily gain,longissimus muscle area,backfat thickness,and intramuscular fat content.[J].Journal of Animal Science,2005,83(9):2058-2065.
[3]Priolo A,Micol D,Agabriel G.Effects of grass feeling systems on ruminant meat color and flavor[J].Animal Research,2001,50:185-200.
[4]孙鹏飞,崔占鸿,刘书杰,等.三江源区2岁高原型放牧牦牛增重和繁殖潜力评价[J].江西农业大学学报,2015,37(4):688-694.Sun P F,Cui Z H,Liu S J,et al.Weight gain and reproducing potential evaluation of 2 years old plateau grazing yak in Three-River Source Region[J].Acta Agriculturae Universitatis Jiangxiensis,2015,37(4):688-694.
[5]刘文生,旭日干,扎鲁达,等.黑毛和牛在内蒙古呼和浩特地区的繁育[J].中国牛业科学,2004,30(4):13-14.Liu W S,Xu R G,Zha L D,et al.Breeding and reproduction of Black Wagyu in Huhehaote of Inner Mongolia[J].Journal of Yellow Cattle Science,2004,30(4):13-14.
[6]张彬,李丽立,薛立群,等.日本牛的遗传资源[J].家畜生态学报,2005,26(1):74-77.Zhang B,Li L L,Xue L Q,et al.Cattle genetic resources in Japan[J].Acta Ecologiae Animalis Domastici,2005,26(1):74-77.
[7]Barton L,Bures D,Kotrba R,et al.Comparison of meat quality between eland(Taurotragus oryx)and cattle(Bos taurus)raised under similar conditions[J].Meat Science,2013,96(1):346-352.
[8]Destefanis G,Brugiapaglia A,Barge M T,et al.Relationship between beef consumer tenderness perception and WarnerBratzler shear force[J].Meat Science,2008,78(3):153-156.
[9]耿进怡.应用日本和牛改良本地黄牛效果的研究[J].黑龙江八一农垦大学学报,2011(2)46-48.Geng J Y.Study on growth performance and carcass quality by grading hybridization from domestic cattle and Japanese Black Cattle[J].Journal of Heilongjiang Bayi Algricultural University,2011(2)46-48.
[10]段晨磊,孙静静.牛肉品质的评定指标及测定方法[J].饲料广角,2013(22):40.Duan C L,Sun J J.Evaluation index and method of beef quality[J].Feed China,2013(22):40.
[11]Laborde F L.Breed effects on growth performance,carcass characteristic,fatty acid composition,and palatability attributes in finishing steers[J].J Anim Sci,2001,79:355-365
[12]Li L Q,Tian W Q,Zan L S.Effects of age on quality of beef from Qinchuan cattle carcass[J].Agricultural Sciences in China,2011,10(11):1765-1771.
[13]包淋斌,王灿宇,瞿明仁,等.大豆素对肉牛瘤胃发酵功能的影响[J].江西农业大学学报,2016,38(3):511-518.Bao L B,Wang C Y,Qu M R,et al.Effects of daidzein on rumen fermentation in beef cattle[J].Acta Agriculturae Universitatis Jiangxiensis,2016,38(3):511-518.
[14]包淋斌,欧阳克蕙,黎力之,等.豆粕、菜粕、棉粕在锦江黄牛瘤胃降解率测定[J].江西农业大学学报,2015,37(1):114-119.Bao L B,Ouyang K H,Li L Z,et al.Determination of effective degradability of dregs of soybean,rapeseed,cottonseed in rumen of Jinjiang Yellow Cattle[J].Acta Agriculturae Universitatis Jiangxiensis,2015,37(1):114-119.
[15]吴端钦,贺志雄,乔君毅,等.牛肉品质影响因素及改善技术的研究进展[J].肉类研究,2012,26(10):41-44.Wu D Q,He Z X,Qiao J Y,et al.Research progress on influencing factors and improvement technologies for beef quality[J].Meat Research,2012,26(10):41-44.
[16]杜玮,于青云,周磊,等.不同品种犊牛及其不同部位的肉品质研究[J].中国畜牧兽医,2009,36(1):142-144.Du W,Yu Q Y,Zhou L,et al.The study of meat quality on the different site about various bull calves[J].China Animal Husbandry&Veterinary Medicine,2009,36(1):142-144.