去势对西门塔尔牛不同部位牛肉品质的影响

doi:10.16431/j.cnki.1671-7236.2016.01.031

›› 2016, Vol. 43 ›› Issue (1): 210-218.doi: 10.16431/j.cnki.1671-7236.2016.01.031

去势对西门塔尔牛不同部位牛肉品质的影响

郭同军^1,2, 臧长江¹, 王连群³, 何宗霖⁴, 桑断疾², 邵伟¹, 余雄¹

1. 新疆农业大学动物科学学院, 新疆肉乳用草食动物营养实验室, 乌鲁木齐 830052;
2. 新疆畜牧科学院饲料研究所, 乌鲁木齐 830000;
3. 塔里木大学动物科学学院, 阿拉尔 843300;
4. 新疆阿克苏地区疾控中心, 阿克苏 843000

收稿日期:2015-09-25 出版日期:2016-01-20 发布日期:2016-01-23
通讯作者: 余雄
作者简介:郭同军(1981-),男,甘肃静宁人,博士生,副研究员,研究方向:反刍动物营养与瘤胃微生物调控,E-mail:guotaoxj@126.com
基金资助:
国家"十二五"科技支撑项目《新疆肉牛安全高效饲养关键技术研究与示范》(2011BAD47B02);新疆肉乳用草食动物营养实验室开放课题

Influence of Castration on Meat Quality in Different Parts of Simmental Cattle

GUO Tong-jun^1,2, ZANG Chang-jiang¹, WANG Lian-qun³, HE Zong-lin⁴, SANG Duan-ji², SHAO Wei¹, YU Xiong¹

1. Xinjiang Key Laboratory of Herbivore Nutrition for Meat & Milk Production, College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China;
2. Institute of Feed Research, Xinjiang Academy of Animal Science, Urumqi 830000, China;
3. College of Animal Sciences, Tarim University, Alar 843300, China;
4. Aksu Center for Disease Control and Prevention, Aksu 843000, China

Received:2015-09-25 Online:2016-01-20 Published:2016-01-23

摘要/Abstract

摘要： 试验旨在研究去势对西门塔尔牛胴体不同部位牛肉品质的影响。试验选取50头健康、16月龄的西门塔尔公牛,经药物驱虫后,依据体重进行单因素配对试验设计。结果显示,未去势组的pH为辣椒条 >腹肉 >臀肉 >外脊 >米龙,辣椒条的pH比外脊和米龙高3.88%和5.35%(P<0.01),比臀肉高2.29%(P<0.05);腹肉和臀肉的pH分别比米龙高3.30%和2.99%,差异极显著(P<0.01);去势组的pH为腹肉 >辣椒条 >外脊 >臀肉 >米龙,腹肉的pH比米龙高4.33%(P<0.01),比臀肉高2.36%(P<0.05);辣椒条的pH比米龙高3.37%,差异显著(P<0.05)。未去势组的脂肪含量为腹肉 >外脊 >臀肉 >辣椒条 >米龙,各部位间的脂肪含量差异均不显著(P>0.05);去势组的脂肪含量为腹肉 >臀肉 >外脊 >辣椒条 >米龙,腹肉的脂肪含量比外脊、辣椒条和米龙高82.81%、132.59%和196.02%,差异显著(P<0.05)。未去势组的灰分含量为米龙>外脊 >臀肉 >腹肉 >辣椒条,米龙的灰分含量比辣椒条高21.90%,差异显著(P<0.05);去势组的灰分含量为辣椒条≥外脊 >米龙 >臀肉 >腹肉,辣椒条和外脊的灰分含量分别比腹肉高30.60%和30.60%,差异极显著(P<0.01)。去势组和未去势组胴体各部位的剪切力、蒸煮损失、蛋白质含量、失水率、肌红蛋白和干物质含量的组内统计差异相似。结果表明去势对胴体各部位的脂肪沉积能力有调节作用,对除米龙外其他部位pH有影响,对胴体各部位灰分含量有影响;去势对胴体各部位的剪切力、蒸煮损失、蛋白质含量、持水性、肉色和干物质含量的影响无明显差异。

关键词: 去势; 西门塔尔牛; 肉品质

Abstract: The objective of the present study was to investigate the influence of castration on meat quality in different parts of Simmental cattle.50 healthy Simmental cattle(16 month) were used in a paired design of single factor by body weight.The pH values of uncastrated group in different parts showed chuck tender >thin flank >rump >striploin >topside, the pH values of chuck tender was higher than striploin, topside and rump 3.88%(P<0.01), 5.35%(P<0.01) and 2.29%(P<0.05), respectively;The pH values of thin flank and rump were higher than topside 3.30% and 2.99%, respectively, the difference was extremely significant(P<0.01).The pH values of castrated group in different parts showed thin flank >chuck tender >striploin >rump >topside.The pH values of thin flank was higher than topside and rump 4.33%(P<0.01) and 2.36%(P<0.05), The pH values of chuck tender was higher than topside 3.37%, the difference was significant(P<0.05).The fat content of uncastrated group in different parts showed thin flank >striploin >rump >chuck tender >topside, there were no significant difference(P>0.05).The fat content of castrated group in different parts showed thin flank >rump >striploin >chuck tender >topside, the fat content of thin flank were higher than striploin, chuck tender and topside 82.81%, 132.59% and 196.02%, respectively, the difference were significant(P<0.05).The ash content of uncastrated group in different parts showed topside >striploin >rump >thin flank>chuck tender.The ash content of topside was higher than chuck tender 21.90%, the difference were significant(P<0.05).The ash content of castrated group in different parts showed chuck tender ≥ striploin >topside >rump >thin flank.The ash content of chuck tender and striploin were higher than thin flank 30.60% and 30.60%, respectively, the difference were extremely significant(P<0.01).The shear stress, cooking loss, protein content, water loss rate, myoglobin and dry matter content in different parts of castrated group and uncastrated group had an similar statistics difference.The results suggested that the castration might regulate the fat deposition in difference parts of carcass, influence the pH value in difference parts of carcass expert topside, influence the ash content in difference parts of carcass;there were no statistics difference with the castration on shear stress, cooking loss, protein content, water loss rate, myoglobin and dry matter content in difference parts of carcass.

Key words: castration; Simmental cattle; meat quality

中图分类号:

S823.9⁺2

郭同军, 臧长江, 王连群, 何宗霖, 桑断疾, 邵伟, 余雄. 去势对西门塔尔牛不同部位牛肉品质的影响[J]. , 2016, 43(1): 210-218.

GUO Tong-jun, ZANG Chang-jiang, WANG Lian-qun, HE Zong-lin, SANG Duan-ji, SHAO Wei, YU Xiong. Influence of Castration on Meat Quality in Different Parts of Simmental Cattle[J]. , 2016, 43(1): 210-218.

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去势对西门塔尔牛不同部位牛肉品质的影响

Influence of Castration on Meat Quality in Different Parts of Simmental Cattle

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