利草F_1与草原红牛肉用性能比较试验研究

Comparative Study on the Beef Traits between Limousin×Red Steppe F_1 and Red Steppe

为了进一步研究利木赞杂交草原红牛的肉用性能,选择断奶后小公牛利草F139头、草原红牛79头,在同样的饲养管理条件下,持续育肥至18月龄时屠宰。结果表明,利草F1出栏体重和育肥期日增重极显著地高于草原红牛(P<0.01);体躯高度、体斜长、坐骨端宽、胸围、管围、腿围均极显著地大于草原红牛(P<0.01),整体结构趋向于偏肉体型;胴体重、屠宰率、净肉率等主要产肉指标极显著地高于草原红牛(P<0.01);利草F1肉中的粗脂肪含量较草原红牛有一定的下降,而粗蛋白质的含量有所上升;利草F1的油酸含量比草原红牛下降2.43个百分点;不饱和脂肪酸、与鲜味有关的氨基酸和必需氨基酸总量,利草F1与草原红牛没有明显的变化。

In order to study the beef traits of Limousin hybridized Red Steppe further, 39 weaned bull calves of Limousin×Red Steppe F1 and 79 calves of Red Steppe were chosen for continual finishing under the same feeding and management conditions and slaughtered at 18-month old. The results showed that the slaughter weight and daily gain of Limousin×Red Steppe F1 in the finishing period were extremely significant higher than that of Red Steppe（P0.01）. The body height, body slanting length, sciatic width, chest circumference, cannon circumference and thigh circumference were extremely significantly higher than that of Red Steppe（P0.01）and the overall frame of Limousin×Red Steppe F1 were similar to the frame of beef line. The major meat indicators （such as carcass weight, slaughter percentage and net meat percentage） of Limousin×Red Steppe F1 were extremely significantly higher than that of Red Steppe（P0.01）. The content of crude fat in the meat of Limousin×Red Steppe F1 decreased than that of Red Steppe, but its content of crude protein increased. The content of oleic acid in Limousin×Red Steppe F1 decreased 2.43 percent point than that of Red Steppes. The contents of unsaturated fatty acids, amino acids related to beef flavor and total essential amino acids in Limousin×Red Steppe F1 had no obvious change with that of Red Steppe.