不同月龄新疆褐牛阉牛胴体性状及肉品质比较研究

Comparative Study on Carcass Traits and Meat Quality of Different Month Old of Xinjiang Brown Cattle Steers

选择相同营养模式下低月龄组（28~30月龄）12头、高月龄组（32~34月龄）8头新疆褐牛阉牛进行屠宰,分别对胴体性状、营养成分、部分食用品质指标进行测定和比较分析,旨在探索新疆褐牛阉牛生产高档牛肉的适宜月龄。结果表明,高月龄组大理石花纹、胴体等级、脂肪、肉色均优于低月龄组,低月龄组脂肪色泽、水分、蛋白质、蒸煮损失、剪切力值优于高月龄组,且脂肪、肉色L＊值差异显著（P〈0.05）,其余组间差异均不显著（P〉0.05）;上脑、里脊、外脊作为高档牛肉,除肉色、pH外,脂肪、蛋白质、水分、蒸煮损失、剪切力值指标均优于其他部位,表现出了极好的营养价值和食用品质。28~34月龄阶段的新疆褐牛阉牛可以生产高档牛肉,其肉品都可作为牛排和涮牛肉的原材料。

In this research,12 heads of 28 to 30months（low months age group）and 8heads of 32 to 34months（high months age group）Xinjiang Brown cattle steers which fed in the same mode of nutrition were chose for the slaughter test,in which the carcass traits,nutrient composition and some edible quality index were measured and comparative analyzed,a research which through comparative analysis the carcass traits and meat quality of nutritional components of different months of Xinjiang Brown cattle steers was carried out.The results indicated that the marbling,carcass grade,fat,meat color of high months age group were better than that of low months age group,the traits of the low months age group on fat color,moisture,protein,cooking loss and shear force value were better than that of high months age group,and there were significant difference on the traits of fat and meat color L＊between the two groups（P〈0.05）,while the differences of other traits between them were not significant（P〉0.05）;As high-grade beef,in addition to the traits of meat color and pH value of the chunk roll,tenderloin and striploin,each site of the meat traits on the fat,protein,moisture,cooking loss,shear force value indicators were all better than other parts,and showed the best of nutritional value and edible quality.28 to 34months of Xinjiang Brown cattle steers could produce high-grade beef,the meat could be used as the raw materials of steak and boiled beef.