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

Abstract

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

CLC Number:

S823.9⁺2

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

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