不同年龄段哈萨克马屠宰率及肉品质对比研究

Comparative study on the rlaughter rate and meat quality of Kazakh horses in different age groups

通过研究放牧条件下哈萨克马各年龄段不同部位肉品质,为哈萨克马肉产品的食用价值提供理论依据。采集阿勒泰地区屠宰场选用的18匹哈萨克马,测定其屠宰率、肉品质、常规营养成分和氨基酸含量。结果表明:随着哈萨克马年龄的增长屠宰率呈降低趋势,其中3岁哈萨克马的屠宰率最高;不同年龄各部位肉剪切力、熟肉率随着年龄的增加逐渐升高,其中3岁哈萨克马肉的剪切力和熟肉率均显著低于其他年龄段(P<0.05),不同年龄马肉的pH值与肉色无显著性差异(P>0.05);3岁马各部位肉水分含量显著高于其他年龄(P<0.05),随着年龄的增长水分含量逐渐降低;8岁、9岁哈萨克马肉的粗蛋白含量显著高于其他四个年龄段(P<0.05);不同年龄段哈萨克马肉均含有丰富的必需氨基酸,不同年龄之间氨基酸含量差异显著(P<0.05),在6~7岁之间马肉氨基酸含量相对较高。3岁哈萨克马屠宰率高、肉品质较好、嫩度高、含有丰富的水分,推荐为屠宰的最佳年龄。

By studying the meat quality comparison of different parts of Kazakh horses in various age groups under grazing condi-tions,it provides a theoretical basis for the edible value of Kazakh horse meat products.Gathering all the 18 Kazakh horses selected by the slaughterhouse in Thailand were tested for their slaughter rate,meat quality,conventional nutrients and amino acid content.The results show that:as the age of the Kazakh horse increases the long-term slaughter rate showed a decreasing trend,among which the slaughter rate of the 3 years old Kazakh horse was the highest;the shearing force and the cooked meat rate of various parts of dif-ferent ages gradually increased with the increase of age,of which the 3 years old the shear force and cooked meat rate of horses were significantly lower than other age groups(P<0.05),and there was no significant difference in pH value and flesh color of horse meat at different ages(P>0.05);each part of horse meat at 3 years old the water content is significantly higher than other ages(P<0.05),and the water content gradually decreases with age;the crude protein content of 8 years old and 9 years old horses is significantly higher than the other four ages section(P<0.05);Kazakh horse meat at different ages is rich in essential amino acids,and the amino acid content varies significantly between different ages (P<0.05), between 6 to 7 years old horse meat has relatively high amino acid content. the 3 years old Kazakh horse has a high slaughter rate, good meat quality, high tenderness, and rich moisture. It is recom-mended as the best age for slaughter.