不同世代肉用褐牛生长性能与屠宰性能比较及部位肉品质差异研究

Comparison of Growth and Slaughtering Performances and Meat Quality Differences of Xinjiang Brown Cattle of Different Generations

【目的】研究3个世代肉用褐牛生长性能和屠宰性能的差异,并进行外脊、小黄瓜条和辣椒条部位的肉品质差异分析,为肉用褐牛品质育种提供数据参考。【方法】对育肥200 d后达到24(24m)、30(30m)月龄的第一(G1)、二(G2)、三(G3)世代共计313头肉用褐牛公牛进行体尺测定。随机从G1-24m(n=101)、G2-24m(n=75)、G3-24m(n=20)、G1-30m(n=53)、G2-30m(n=44)、G3-30m(n=20)组各选取8头牛进行屠宰性能测定,并对肉用褐牛外脊、小黄瓜条、辣椒条3个部位肉进行理化性质、营养成分及质构参数分析。【结果】G3-30m组公牛胸宽、髋宽、坐骨端宽、胴体重、净肉重、骨重均显著高于G1-30m和G2-30m组(P<0.05)。与《新疆褐牛肉用新类型评定标准》(DB65/T 3791―2015)相比,除G1-24m组公牛体高、腰角宽相对增长率为―0.53%和―0.64%,以及G2-24m组公牛腰角宽相对增长率为―1.18%之外,其余指标均超出《新疆褐牛肉用新类型评定标准》中指标要求。在肉品质方面,外脊嫩度优于小黄瓜条和辣椒条,但保水性较差;3个部位肉适口性无显著差异(P>0.05)。【结论】经过改良和选育,肉用褐牛的体格增大、胸围增长、体躯紧凑、肉用性能提高。

【Objective】This study was aimed to provide data reference for the quality breeding of Xinjiang Brown cattle by comparing the differences in growth performance and slaughter performance of three generations,and analyzing the quality differences of the striploin,eye round and chuck tender.【Method】A total of 313 Xinjiang Brown cattle bulls that reached 24-month-old(24m)and 30-month-old(30m)of age after 200 days of fattening were measured,and they were grouped into 6 groups according to generation class,marking as G1-24m(n=101),G2-24m(n=75),G3-24m(n=20),G1-30m(n=53),G2-30m(n=44)and G3-30m(n=20).Eight bulls of each group were randomly selected for slaughter performance measurement,and the physicochemical properties,nutrient components and texture parameters of striploin,eye round and chuck tender in Xinjiang Brown cattle were analyzed.【Result】The chest width,hip width,pin bone width,carcass weight,lean meat weight and bone weight of bulls in G3-30m group were significantly higher than those in G1-30m and G2-30m groups(P<0.05).Compared with the Evaluation Standard for New Types of Xinjiang Brown cattle(DB65/T 3791―2015),the relative growth rate of G1-24m,G2-24m and G3-24m was positive except for the body height growth of G1-24m by―0.53%,the waist angle width by―0.64%,and the waist angle width of G2-24m by―1.18%.In terms of meat quality,the tenderness of striploin was better than that of eye round and chuck tender,but the water holding capacity of striploin was poorer.There was no significant difference in the palatability among three parts(P>0.05).【Conclusion】Through selective breeding,the growth and meat production performance of Xinjiang Brown cattle were significantly improved,which was reflected in the enlargement of physique,increased chest circumference and compact body size.