营养水平对牛肉品质的影响研究

Study on Beef Quality Effect by Nutrition Level

设计4个不同营养水平的精料补充料配方,选择18月龄的杂交肉牛40头,分为4个试验组和1个对照组,进行2个月的育肥饲养试验,每组随机抽取1头公牛,共5头牛进行屠宰试验,分别采集背最长肌和股二头肌,制成风干样后进行常规成分中水分、粗蛋白质、粗脂肪、粗灰分、磷(钙含量太低)和肉质中肌肉pH、肌肉嫩度、肌肉失水率、肌肉熟肉率、肌纤维直径、肌肉色差值等的测定,并进行分析。

Random selected 40 heads of 18 months-cross-breds and devided into 5 group which were 4 explemental group and 1 control group and that were fed 4 level supplements in 3 month time fedlot trail. Slaughter 5 finished cattle which were random selected from each treatment group and that for meat quility test, such as water, croud prtein, fat, ash, phosphorus, pH, tender, water-loss rate, cooked rate, the diameter of musel fibre, colour, ect.