新疆褐牛与其他三个乳肉兼用牛屠宰性能和肉品质的比较研究

Comparative Analysis of the Slaughter Performance and Beef Quality between Xinjiang Brown Cattle and Other Dual Purpose Cattle

【目的】评定新疆褐牛不同部位与其他兼用牛不同部位之间的肉品质差异,及为其整体肉品质的提高,提供一定的理论依据。【方法】对比分析新疆褐牛与西门塔尔牛、荷斯坦牛、加系褐牛各分割部位的屠宰性能、肉品质对比分析。【结果】新疆褐牛外脊pH值极显著低于荷斯坦牛(P<0.01),霖肉pH值显著高于荷斯坦牛的霖肉(P<0.05);新疆褐牛大理石花纹与西门塔尔牛、加系褐牛差异不显著(P>0.05),但与荷斯坦牛差异极显著(P<0.01),新疆褐牛脖肉剪切力显著低于西门塔尔牛(P<0.05),霖肉的剪切力极显著低于荷斯坦牛(P<0.01)。从营养品质整体比较来看,新疆褐牛除与荷斯坦牛差异显著外(P<0.05),与其他品种牛差异均不显著(P>0.05)。新疆褐牛脖肉、辣椒条中的蛋白质含量均显著低于荷斯坦牛(P<0.05),新疆褐牛脖肉、肩肉、辣椒条、上脑、小瓜、大瓜、霖肉、臀肉中的水分含量均显著高于荷斯坦牛的相应部位(P<0.05)。新疆褐牛脂肪含量除脖肉、板腱、霖肉外,其他部位的均显著低于荷斯坦牛的相应部位(P<0.05)。【结论】在统一的营养水平和育肥模式,新疆褐牛与西门塔尔牛、加系褐牛肉用性能一致,但与荷斯坦牛在营养品质上存在差异。

【Objective】The project aims to make a more comprehensive assessment of the beef quality difference of various parts of the Xinjiang Brown Cattle and other dual purpose cattle in order to provide a theoretical basis for improving the general meet quality. 【Method】This experiment was carried out through the comparative analysis of the slaughter performance and meat quality of each individual part of Xinjiang Brown Cattle with those of Simmental,Holstein,Canadian Brown Cattle. 【Result】pH value of Striploin of the Xinjiang Brown Cattle was lower than that of Holstein Cattle( P < 0. 01),but pH value of knuckle was higher than that of Holstein Cattle( P < 0. 05); The difference was not significant between Xinjiang brown cattle and Simmental cattle( P > 0. 05),but a significant one was found when compared with Holstein( P < 0. 01). Shera force neck of the Xinjiang Brown Cattle was lower than that of Simmental( P < 0. 05),Shera force knuchle was lower than that of Holstein Cattle( P < 0. 05); From the comparison of the overall nutritional quality,except for the difference between Xinjiang Brown Cattle and the Holstein Cattle( P < 0. 05),no big difference could be found among the other cattle breeds( P > 0. 05). The protein content in the neck and chuck tender of Xinjiang Brown Cattle were lower than those of Holstein( P < 0. 05). Moisture content in the neck,blade bolar,chuck tender,chuck roll,eyeround,ouside flat,knuchle and rump of Xinjiang Brown Cattle were higher than those of the corresponding parts of the Holstein( P < 0. 05). In addition to the neck, blade oyster,knuchle,fat content in other parts of Xinjiang Brown Cattle were lower than those of the corresponding parts of the Holstein( P < 0. 05). 【Conclusion】If a uniform nutrient level and fattening mode were applied,meat performance of Xinjiang Brown Cattle was in accordance with those of Simmental and Canadian Brown cattle,but nutritional difference was displayed in Holstein.