奶公牛犊与育肥牛的屠宰性能及肉品质比较分析

Comparison of Slaughter Performance and Beef Quality between Dairy Bull Calves and Fattening Cattle

选择6月龄育肥奶公牛犊和成年育肥杂交改良肉牛各四头,通过屠宰性能和肉品质比较,研究育肥奶公犊与杂交改良育肥肉牛的产肉性能和牛肉品质差异,为肉牛屠宰企业开发犊牛肉市场提供技术参数。结果表明,屠宰率为55.38%的犊牛胴体较屠宰率56.38%的育肥牛胴体,出肉率低6.25个百分点;骨骼占胴体比例高4.45个百分点;高档部位出品率高0.35个百分点;后臀腿部位肉出品率高1.67个百分点。犊牛肉水分含量、蛋白质含量分别较育肥牛高2.73、1.20个百分点,脂肪含量较育肥牛低1.22个百分点。胴体成熟72h、96h后分割的犊牛肉(外脊)剪切力值与育肥牛肉剪切力值差异极显著(P<0.01)。成熟72h的犊牛肉(外脊)肉色值a*值、L*值分别较育肥牛低3.88、高6.55,差异极显著(P<0.01);系水力指标中滴水损失的差异显著(P<0.05),熟肉率指标差异不显著(P>0.05)。由此可以看出,在产肉性能方面,育肥犊牛较成年育肥牛产肉率低,保水性低,但在肉质方面,具有细嫩、多汁、高蛋白低脂肪、肉色浅红等优点。

Four 6-month-old fattening dairy bull calves and four fattening cross-breeding adult beef cattle were selected to study the difference of beef production performance and quality between them. The results indicated that the percentage of bone of carcass was 4.45 percentage points higher than fattening cattle; the percentage of top grade parts of the meet was 0.35 percentage points higher than fattening cattle; the percentage of rump and hind legs meet was 1.67 percentage points higher than fattening cattle. The moisture content of calves was 75.39%, and protein content was 19.36%, which were 2.73 and 1.20 percentage points significantly higher than fattening cattle, and the fat content was 0.85%, which was 1.22 percentage points lower than fattening cattle. The shear force of the meet （outside ridge） of 72-hour cooling and 96-hour cooling were significant comparing with fattening cattle（p 〈0.01）.The a＊ of meat color 3.88 lower than fattening cattle, and L＊ of meat color 6.55 higher than fattening cattle after 72-hour cooling, and the indexes of statistical analysis were significantly different（p〈0.01）; the drop loss in indexes of WHC was significant difference（p〈0.05）, and the cooked meet percentage was no difference（p〉0.05）. Therefore, the percentage of the beef production of fattening calves were lower than adult beef cattle＇s, and the beef of calves were delicate and soft, fulling of juice, high protein, low fat and the meat color were pale on the beef quality, but the water-binding capacity of calves were significantly poorer than of adult beef cattle＇s.