去势夏南牛公牛肉用性能及肉质分析报告

Analysis Report on Beef Performance and Quality of Emasculated Xianan Cattle

[目的]为探索、研究夏南牛高档西餐红肉生产能力,我们开展了去势夏南公牛生产高档两餐红肉能力饲养试验和肉质分析。[方法]10头经过16个月育肥的去势夏南牛公牛屠宰试验。[结果]:屠宰率为64.54%、胴体产肉率为84.27%、净肉率为53.62%、眼肌面积为112.23cm2、肉骨比5.4:1。高档优质肉块出肉率达46.49%,其中高档牛肉率19.16%,优质肉切块率27.33%。实验室检测:眼肉、里脊、外脊、上脑、霖肉、米龙、肩肉、臀肉八个部位牛肉的粗蛋白含量(%)分别为23.39、23.25、23.28、23.69、23.24、23.61、23.24、23.54,粗脂肪含量(%)分别为5.94、1.86、2.18、2.99、3.19、3.48、5.11、8.12,剪切力/kg分别为3.28、3.32、2.94、3.18、2.97、3.23、3.16、2.34[结论]胴体评价:按照中国NY/T 676标准评定,10头胴体全部为S级,占样品总量的100%,按照欧盟胴体评级标准评定,R级胴体2头,占样品总量的20%,O级胴体3头,占样品总量的30%,U级胴体5头,占样品总量的50%。

[Objective]The feeding trails and meat analysis of emasculated Xianan bull red meat were carried out to study the meat production capacity of Xianan cattle. [method]We slaughtered 10 emasculated Xianan bulls at 16 months age to do research. [Result]Slaughter rate was 64.54%. Carcass production rate was 84. 27%. Meat percentage was 53.62%. Eye muscle area was 112.23 cm2. Meat-bone ratio was 5.4 ： 1. High quality meat percentage was 46.49%. Among them, the rate of high quality beef was 19. 16%, and the high quality cutting rate was 27.33%. Laboratory detection： The crude protein content （%） of Ribeye, Tenderloin, Striploin, Highrib, ThickFlank, Topside, Shoulder, Rump were 23.39, 23.25, 23.28, 23.69, 23.24, 23.61, 23.24, 23.54, respectively. The crude fat content （%） were 5.94, 1.86, 2.18, 2.99, 3.19, 3.48, 5.11, 8.12 respectively. Shear force （Kg） were 3.28, 3.32, 2.94, 3.18, 2.97, 3.23, 3.16, 2.34. [Conclusion]carcass appraisal： According to the Chinese NY/T 676 standard, all of carcasses were S-class, which accounting for 100% of the total sample. According to the European standard, there were 2 R-class carcasses, accounting for 20% of the total sample, 3 O-class carcasses, accounting for 30% of the total sample, and 5 U-class carcasses, accounting for 50% of the total sample.