›› 2011, Vol. 38 ›› Issue (10): 203-208.

• 经验交流 • Previous Articles     Next Articles

Research of Meat Performance and Quality Analysis for Local Varieties Cattle in Jiangxi Province

LAN Yong-qing1, WU Zhi-yong2, WANG Rong-min2, YANG Yan1,2, XIA Zon-qun2, WU Zhi-jian2, DING Li-qing2, LIAO Yue-ming3, DENG Ling-ji4   

  1. 1. College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China;2. Popularization Station of Livestock Breeding Technique of Jiangxi Province, Nanchang 330077, China;3. Station of Livestock Breeding Technique of Longnan County in Jiangxi Province, Longnan 341700, China;4. Station of Livestock Breeding Technique of Nanchang County in Jiangxi Province, Nanchang 330200, China
  • Received:1900-01-01 Revised:2011-05-28 Online:2011-10-20 Published:2011-10-20

Abstract: For analyze the meat performance and beef main nutrient mensuration,three local breeds cattle (Guangfeng cattle,Ji'an cattle and Jinjiang cattle) in Jiangxi province between 18 to 24 months age had been selected separately. The results showed that the bone rate,the breed of Guangfeng was significantly higher than Ji'an (P<0.05); Jinjiang cattle was the lowest in carcass weight and waist fat thickness,but the highest in slaughter rate,bright flesh ratio and muscular apparatus area,all were not significantly different among varieties (P>0.05). Comparison the three breed cattle,Jinjiang cattle was the lowest in the total amino acid contents,bitter amino acid; and was the highest in palatable taste amino acid and sweet flavor amino acids,but all were not significantly different among varieties (P>0.05). Jinjiang cattle'Tyr\Lys contents was respectively significantly lower than other cattle(P<0.05),and Gly contents was significantly higher than Guangfeng cattle(P<0.05).The other fatty acids,total hard fatty acid contents and total content of unsaturated fat were not significantly different among breeds (P>0.05). These results indicated that Guangfeng cattle,Ji'an cattle are better than Jinjiang cattle on the evaluation of the regular nutrient content,the amino acids content and fatty acid content of beef.

Key words: meat performance; meat quality; cattle breed; Jiangxi

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