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不同品种阉牛肉质分析比较研究

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为了探究肉用褐牛从哈萨克牛、新疆褐牛选育至今肉质特性变化，分析品种培育进展和成效，实现产肉量与肉品质双重提升育种目标。试验选取体重为600～700 kg的哈萨克牛、新疆褐牛、肉用褐牛阉牛各10 头，对其屠宰后采集辣椒条、肩肉、外脊、里脊、大黄瓜条、小黄瓜条、米龙等7 个部位肉，测定肉样理化性质和营养指标;制作外脊石蜡切片，通过苏木精-伊红染色对比三个品种阉牛肌纤维特性。结果表明:三个品种阉牛部位肉之间肉色、pH值差异不大;肉用褐牛肌肉剪切力小于哈萨克牛、新疆褐牛;蒸煮损失哈萨克牛显著大于新疆褐牛、肉用褐牛(P<0。05);肉用褐牛部位肉脂肪含量显著高于哈萨克牛、新疆褐牛(P<0。05);肉用褐牛外脊肌纤维数量、面积极显著差异于哈萨克牛(P<0。01)，肌纤维密度极显著差异于新疆褐牛(P<0。01);外脊切片显示哈萨克牛肌束膜厚度与肌内脂肪含量显著差异于新疆褐牛、肉用褐牛。说明肉用褐牛选育，不仅提高了产肉量，而且肉质参数剪切力、肌内脂肪含量指标也优于哈萨克牛，符合品质育种方向。
Comparison of Meat Quality Characteristics in Different Parts of Different Breeds of Castrated Cattle
In order to explore the changes in meat quality characteristics of Beef brown cattle from Kazakh cattle and Xinjiang brown cattle breeding to the present by analyzing the progress and effectiveness of breeding improvement to achieve the goal of improving both meat yield and meat quality.Ten castrated cattle from each breed of 600 to 700 kg were selected and slaughtered.Muscle samples from seven different carcass parts including chuck tender,chuck,striploin,tenderloin,outside flat,eye round,outside were collected for observation,the meat quality characteristics,nutritional characteristics were measured.The HE staining method was used to measure and statistically analyze fiber number、cross-sectional area、average area、fiber diameter and fiber percentage of striploin.The results showed that there was no significant difference in meat color and pH between the three breeds of castrated cattle.The shear force of Beef brown cattle is less than that of Kazakh cattle and Xinjiang brown cattle.The cooking loss of Kazakh cattle was significantly higher than that of Xinjiang brown cattle and meat brown cattle(P<0.05).The fat content of Beef brown cattle was significantly higher than that of Kazakh cattle and Xinjiang brown cattle(P<0.05).The fiber num-ber and cross-sectional area of Beef brown cattle were significantly different from those of Kazakh cattle(P<0.05),and the fiber percentage was significantly different from that of Xinjiang brown cattle(P<0.01).The striploin sec-tion showed that the perimysial thickness and intramuscular fat content of Kazakh cattle were significantly different from those of Xinjiang brown cattle and beef brown cattle.These results indicated that the breeding of Beef brown cat-tle not only improved the meat yield,but also the meat quality parameters shear force and intramuscular fat content indexes that is better than those of Kazakh cattle,and conforming the direction of quality breeding.

kazakh cattleXinjiang brown cattleBeef brown cattlephysicochemical propertiesnutritional in-dicatorsmuscle fiber properties

马桢、闫向民

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石河子大学动物科技学院,新疆石河子 832003

新疆畜牧科学院畜牧研究所,乌鲁木齐 830011

哈萨克牛 新疆褐牛 肉用褐牛 理化特性 营养指标 肌纤维特性

新疆褐牛联合育种群体改良提升行动计划课题新疆维吾尔自治区科技重大专项新疆维吾尔自治区自然基金

2024XJHN-62022A02001-12022D01A276

2024

中国牛业科学
西北农林科技大学　中国畜牧兽医学会养牛学分会 中国良种黄牛育种委员会

中国牛业科学

影响因子：0.32
ISSN：1001-9111
年,卷(期)：2024.50(4)