阉割处理对12月龄早胜黄牛公牛肉品质的影响

Effect of Castration Treatment on the Meat Quality of 12-month-old Zaosheng Bull

[目的]为了研究阉割对早胜黄牛公牛肉质的影响,[方法]试验选择健康无病、发育正常、养殖环境一致的12月龄早胜黄牛公牛和阉牛(6月龄早期阉割处理)各3头,短期育肥3个月,屠宰后取背最长肌,对蒸煮损失、滴水损失、剪切力、pH值、肉色(L^(*)、a^(*)和b^(*))、系水力、粗蛋白、粗脂肪、水分、粗灰分及氨基酸组成和含量进行了研究。[结果]试验结果表明:阉割公牛背最长肌的pH、红度(a^(*))、黄度(b^(*))、系水力、粗脂肪、Glu、Leu含量显著高于公牛(P<0.05);而背最长肌蒸煮损失、滴水损失、剪切力、亮度(L^(*))、粗蛋白、水分显著低于公牛(P<0.05),在公牛和阉牛的氨基酸组成及含量中,多数氨基酸含量不存在显著差异,但阉牛氨基酸含量略高于公牛氨基酸含量。[结论]阉割处理可以显著提高12月龄早胜黄牛的嫩度和系水力,改善牛肉的色泽,增加牛肉干物质和氨基酸含量,说明阉割有助于提高早胜黄牛育肥公牛的肉品质。

[Objective] In order to study the effect of castration on the quality of Zaosheng bulls, [Method] the experiment was conducted to select healthy, normal development, and consistent breeding environment of 3 12-month-old Zaosheng cattle bulls and 3 steers(6 months old early castration treatment). They were short-term fattened for 3 months. After slaughter, the longissimus dorsi were taken to detect cooking loss, drip loss, shear force, pH value, flesh color(L^(*), a^(*)and b^(*)), water power, crude protein, crude fat, moisture, crude ash and amino acid composition and content. [Result] The results showed that the pH, redness(a^(*)), yellowness(b^(*)), water power, crude fat, Glu, and Leu contents of the longissimus muscle from steers were significantly higher than those from bulls(P<0.05);The cooking loss, drip loss, shear force, brightness(L^(*)), crude protein and moisture of steers were significantly lower than bulls(P<0.05). In the amino acid composition and content of bulls and steers, there was no significant difference in the content of most amino acids, but the amino acid content of steers was slightly higher than bulls. [Conclusion] Castration treatment could significantly increase the tenderness and water capacity of the 12-month-old Zaosheng cattle, improve the color of beef, and increase the dry matter and amino acid content of the beef.