摘要
为揭示帕米尔牦牛种质资源特性,选取成年公母牛各5头进行屠宰性能及肉品质测定,并与文献报道的查吾拉牦牛、环湖牦牛、大通牦牛、肃南牦牛、金川牦牛、九龙牦牛数据进行比较分析.结果显示,帕米尔牦牛公牛的活重(317.00 kg)、胴体重(164.16 kg)、眼肌面积(45.85 cm2)、屠宰率(51.32%)和净肉率(39.56%)比母牛分别高25.79%、29.60%、11.45%、2.23%和0.18%,母牛的肉骨比(4.48)比公牛高12.10%.与其他牦牛品种相比,帕米尔牦牛公牛的活重和胴体重比大通牦牛分别高3.31%和43.01%,比环湖牦牛分别高39.04%和61.10%;屠宰率比大通牦牛、环湖牦牛和查乌拉牦牛分别高13.49%、14.89%和6.01%;净肉率比大通牦牛和环湖牦牛分别高31.38%和15.13%,肉骨比比环湖牦牛高7.53%.帕米尔牦牛公牛肉的熟肉率(62.38%)、pH0值(5.86)、pH24 值(5.46)和嫩度(10.04 kgf)比母牦牛分别高1.33%、1.21%、3.80%和9.61%,但母牛肉色的亮度(9.97)、红度(37.14)和黄度(10.73)比公牛分别高23.24%、4.44%和2.68%.帕米尔牦牛公牛肉的氨基酸总量(21.09 g/100 g)比大通牦牛和金川牦牛分别高13.39%和2.08%.帕米尔牦牛公、母牛肉的EAA/TAA均大于38.5%,EAA/NEAA分别为63.87%和63.19%.说明帕米尔牦牛肉不仅氨基酸总量丰富,而且必需氨基酸和非必需氨基酸比例适宜.可见,帕米尔牦牛具有良好的屠宰性能及优良的肉品质和营养价值,在今后的品种选育和育肥过程中应该更加重视优质肉块的产量、肉品质及营养价值的整体提升.
Abstract
To reveal the characteristics of Pamir yak germplasm resources,5 adult males and 5 females were selected for slaughter performance and meat quality testing,compared and analyzed with Chawula yak,Huanhu yak,Datong yak,Sunan yak,Jinchuan yak,and Jiulong yak in literature.The results showed that the live weight(317.00 kg),car-cass weight(164.16 kg),loin muscle area(45.85 cm2),slaughter rate(51.32%),and net meat rate(39.56%)of Pamir yak bulls were 25.79%,29.60%,11.45%,2.23%,and 0.18%higher than those of cows,respectively.The meat to bone ratio of cow(4.48)was 12.10%higher than that of bull.Compared with other yak breeds,the live weight and carcass weight of Pamir yak bulls were 3.31%and 43.01%higher than those of Datong yak,and were 39.04%and 61.10%higher than those of Huanhu yak;the slaughter rate was 13.49%higher than Datong yak,14.89%higher than Huanhu yak,and 6.01%higher than Chawula yak;the net meat rate was 31.38%and 15.13%higher than Datong yak and Huan-hu yak,respectively,and the meat to bone ratio was 7.53%higher than Huanhu yak.The cooked meat rate(62.38%),pH0(5.86),pH24(5.46),and tenderness(10.04 kgf)of Pamir yak bulls were higher than those of female yaks by 1.33%,1.21%,3.80%,and 9.61%,respectively.However,the brightness(9.97),redness(37.14),and yellowing(10.73)of fe-male yak meat were higher than those of bulls by 23.24%,4.44%,and 2.68%,respectively.The total amino acid con-tent of Pamir yak male beef(21.09 g/100g)was 13.39%higher than that of Datong yak,and 2.08%higher than that of Jinchuan yak.The EAA/TAA of Pamir yak male and female beef were both greater than 38.5%,with EAA/NEAA of 63.87%and 63.19%,respectively.It indicated that Pamir yak meat not only had abundant amino acid content,but also had a suitable ratio of essential and non-essential amino acids.It can be seen that Pamir yaks had good slaughtering performance,excellent meat quality and nutritional value.In the future breeding and fattening process,more attention should be paid to the yield of high-quality meat chunks and the overall improvement of meat quality and nutritional value.
基金项目
国家肉牛牦牛产业技术体系建设项目(CARS-37)
中国农科院科技创新工程牦牛资源与育种项目(25-LZIHPS-01)
深圳市科技计划(KCXFZ20201221173205015)
国家重点研发计划(2021YFD1600200)
国家科技期刊平台
NSTL
维普
万方数据