Assessment and Analysis of Slaughter Performance and Meat Quality of Denan Cattle
This study investigated the slaughter performance and meat quality traits of Denan cattle to deeply excavated and assessed the meat characteristics of Denan cattle,provided a reference for the selection and bred of Denan cattle. Four Denan cattle,aged 18 months,were selected for the experiment and slaughtered after an intensive fattening period of 180 days. Their slaughter perfor-mance,carcass indices,and meat quality were measured and analyzed. Compared to Denan cattle of the same age in 2004,the dressing percentage decreased by 1.63％,while the net meat yield increased by 1.96％. Compared with Nanyang cattle,the slaughter rate and net meat rate of Denan cattle increased by 7.83％ and 5.08％,respectively. In terms of meat quality,the eye muscle area and crude protein content of longissimus dorsi for Denan cattle reached 123.5 cm2 and 21.72％,respectively,which increased by 21.7％ and 13.9％compared with Nanyang cattle. There were differences in the contents of amino acids,trace elements and fatty acids,among which the contents of the amino acids,and iron and zinc in trace elements were higher than those in Jinnan cattle and Pingliang Red Bull. The primary fatty acid components in Denan beef were C16:0,C18:0,and C18:1n9c,accounting for 77.5％ of the total fatty acid. Among the functional fatty acids,linoleic acid was predominant,comprising 9.39％,followed by alpha-linolenic acid and docosahexaenoic acid,which are beneficial to human health. In conclusion,through improvement and selection,Denan cattle exhibit rich meat flavor,high nutritional value,and significantly enhanced meat production performance. However,there was still a gap compared to specialized meat bred,necessitating continuous selection,and bred of core herds to accelerate the progress of new variety breeding.
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