去势对安草杂交公牛生长性能和肌肉营养成分的影响

Effects of castration on growth performance and muscle nutritional components of male Angus-Steppe Red Cattle of crosses

为了探讨去势对安草杂交牛生产性能和肌肉营养成分的影响,试验选择健康状况良好、体重在435 kg左右的16月龄安草杂交牛公牛12头(去势6头,未去势6头),通过150 d的育肥试验后屠宰,测定增重和肌肉中营养成分的相关指标。结果表明:去势组的宰前活重、平均日增重较未去势组降低4.52%和14.91%,差异显著(P<0.05);去势组胴体重极显著低于未去势组(P<0.01),屠宰率和净肉重显著低于未去势组(P<0.05);去势组背最长肌脂肪含量显著提高(P<0.05);去势组必需氨基酸含量、非必需氨基酸含量和总氨基酸含量均显著低于未去势组(P<0.05);去势组单不饱和脂肪酸含量极显著高于未去势组(P<0.01)。说明未去势安草杂交牛公牛育肥性能和屠宰性能均优于去势公牛;但安草杂交牛去势育肥能够改善牛肉的风味,可见,去势育肥是生产高档牛肉的重要方式。

In order to study the effect of castration on the production performance and nutritional components of muscle in Angus-Steppe Red Cattle crossbreed,twelve 16-month-old Angus-Steppe Red Cattle crossbreed bulls(castrated 6 oxen,uncastrated 6 oxen)with good health and weight of 435 kg were selected for fattening experiment.After 150 days,bulls were slaughtered for the measurement of weight gain and muscle nutritional components.The results showed that the average daily gain and live weight before slaughter of the castrated group were significant de creased by 4.52%and 14.91%respectively(P<0.05).Carcass weight of castrated group was significantly lower than non-castrated group(P<0.01).The slaughter rate and net meat weight of castrated group were significant lower than non-castrated group(P<0.05).The fat content of back longissimus muscle of castrated group was significantly increased(P<0.05).The contents of essential amino acid,non-essential amino acid and gross amino acid in castrated group were significantly lower than non-castrated group(P<0.05).Monounsaturated fatty acid contents of castrated group were significantly higher than non-castrated group(P<0.01).The results indicated that the fattening and slaughtering perform ance of non-castration Angus-Steppe Red Cattle crossbreed bulls were better than castrated bulls;Castration can improve beef flavor of Angus-Steppe Red Cattle crossbreed,which was an important way to produce high quality beef.