上海水牛的生长性能、屠宰性能及肉品质分析

Analysis of Growth Performance,Slaughter Performance and Meat Quality in Shanghai Buffalo

试验旨在测定上海水牛的生长性能、屠宰性能和肉品质,系统评价其肉用潜力。首先选取6、12、30和60月龄的上海水牛测定其体重体尺,然后选取5头(30月龄)阉牛进行屠宰,测定其屠宰性能及肉品质。结果表明,30月龄试验牛的平均胴体重为271.80 kg±11.69 kg,净肉重193.80 kg±7.90 kg,骨重76.00 kg±4.50 kg,屠宰率(50.40±1.54)%,净肉率(35.94±0.95)%,胴体肉骨比2.57±0.12,眼肌面积81.79 cm^(2)±7.31 cm^(2),嫩度10.05 kg/cm^(2)±1.16 kg/cm^(2),p H_(0h)值6.03±0.15,p H_(24 h)值5.51±0.01;上海水牛每100克肉中的平均含水量为72.330 g±1.217 g,脂肪4.223 g±1.719 g,蛋白质21.460 g±0.578 g,总灰分1.388 g±0.220 g,总氨基酸17.210 g±0.431 g,总核苷酸241.800 mg±15.320 mg,总脂肪酸2.831 g±1.060 g。综上所述,上海水牛的屠宰率和净肉率较高、肉质良好,具有较好的肉用潜力。今后在加强上海水牛地方品种保护的同时,应重视开发利用,继续加强对其肉质风味特色的遗传改良,进一步提高产肉量。

The aim of the present study was to determine the growth performance,slaughter performance and meat quality of Shanghai buffaloes,and to systematically evaluate its meat potential.The body weight and body size of Shanghai buffaloes aged 6,12,30 and 60 months were measured,and 5 Shanghai buffalo steers(aged 30 months)were selected to determine the slaughter performance and meat quality.The results showed that the average carcass weight of the buffalo steers aged 30 months was 271.80 kg±11.69 kg,the net meat weight was 193.80 kg±7.90 kg,the bone weight was 76.00 kg±4.50 kg,the slaughter rate was(50.40±1.54)%,the net meat rate was(35.94±0.95)%,the carcass meat-bone ratio was 2.57±0.12,the eye muscle area was 81.79 cm^(2)±7.31 cm^(2),the tenderness was 10.05 kg/cm^(2),±1.16 kg/cm^(2),the pH value at 0 h was 6.03±0.15,and the pH value at 24 h was 5.51±0.01.The test of meat quality showed that the average water content of Shanghai buffalo meat was 72.330 g/100 g±1.217 g/100 g,the fat was 4.223 g/100 g±1.719 g/100 g,the protein was 21.460 g/100 g±0.578 g/100 g,the total ash was 1.388 g/100 g±0.220 g/100 g,the total amino acid was 17.210 g/100 g±0.431 g/100 g,the total nucleotide was 241.800 mg/100 g±15.320 mg/100 g,and the total fatty acid was 2.831 g/100 g±1.060 g/100 g.In conclusion,the slaughter rate and net meat rate of Shanghai buffalo are high,the meat quality is good,and it has good meat potential.In the future,more attention should be paid on the development,utilization and genetic improvement of the meat quality and flavor characteristics on Shanghai buffaloes,while strengthening the protection of local varieties of Shanghai buffaloes.The production of Shanghai buffaloe meat should be further increased.