去势对肉牛生产性能、肉品质及生理指标影响的研究进展
Research progress on the effects of castration on performance,meat quality and physiological indexes of beef cattle
米晓晓 1敖日格乐 1王纯洁 2斯木吉德 1陈浩1
作者信息
- 1. 内蒙古农业大学动物科学学院,内蒙古 呼和浩特 010018
- 2. 内蒙古农业大学兽医学院,内蒙古 呼和浩特 010018
- 折叠
摘要
肉牛生产中,对公牛进行去势主要是为了降低公牛的好斗性或侵略性,避免胴体挫伤和肉色发暗,同时还可以防止对饲养人员和牛群中其他个体造成伤害.对去势公牛进行育肥可提高牛肉的嫩度、大理石花纹及口感,使售卖价格更高.文章分析了去势对肉牛生产性能、屠宰性能、生理生化指标及肉品质等的影响,并汇总了近年来有关去势对肉牛生产影响机制的研究,以期为肉牛育肥及牛肉品质提高提供参考.
Abstract
In beef cattle production,castration of bulls is mainly to reduce the aggressiveness or aggressiveness of bulls,avoid carcass contusion and dark meat color,and at the same time prevent harm to breeders and other individuals in cattle.Fattening cattle after castration can improve the tenderness and marbling taste of beef,and the selling price is higher.This paper analyzed the effects of castration on beef cattle production performance,slaughter performance,physiological and biochemical indexes and meat quality,and summarized the research on the mechanism of castration on beef cattle production in recent years,in order to provide a reference for the application of castration in beef cattle production and the follow-up research.
关键词
去势/生产性能/牛肉品质/调控机制Key words
Castration/Production performance/Beef quality/Regulation mechanism引用本文复制引用
基金项目
国家重点研发计划资助项目(2018YFD0501700)
国家自然科学基金资助项目(31660677)
国家自然科学基金资助项目(31772650)
动物科学学院青年教师发展专项(QF202207)
出版年
2024
国家科技期刊平台
NSTL
万方数据