Background：The experiment evaluated the effect of nutrition levels and sex on the growth performance,carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle.Methods：During the backg...Background：The experiment evaluated the effect of nutrition levels and sex on the growth performance,carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle.Methods：During the background period of 184 d,23 steers and 24 heifers were fed the same ration,then put into a2×2×2 factorial arrangement under two levels of- dietary energy（TON：70/80%DM）,protein（CP：11.9/14.3%DM）and sex（S：male/female） during the finishing phase of 146 d.The treatments were-（1） high energy/low protein（HELP）,（2） high energy/high protein（HEHP）,（3） low energy/low protein（LELP） and（4） low energy/high protein（LEHP）.Each treatment used 6 steers and 6 heifers,except for HELP- 5 steers and 6 heifers.Results：Growth rate and final carcass weight were unaffected by dietary energy and protein levels or by sex.Compared with the LE diet group,the HE group had significantly lower dry matter intake（DMI,6.76 vs.7.48 kg DM/d）,greater chest girth increments（46.1 vs.36.8 cm）,higher carcass fat（19.9 vs.16.3%） and intramuscular fat content（29.9 vs.22.8%DM）.The HE group also had improved yields of top and medium top grade commercial meat cuts（39.9 vs.36.5%）.The dressing percentage was higher for the HP group than the LP group（53.4 vs.54.9%）.Steers had a greater length increment（9.0 vs.8.3 cm）,but lower carcass fat content（16.8 vs.19.4%） than heifers.The meat quality traits（shear force value,drip loss,cooking loss and water holding capacity） were not affected by treatments or sex,averaging 3.14 kg,2.5,31.5 and 52.9%,respectively.The nutritive profiles（both fatty and amino acid composition） were not influenced by the energy or protein levels or by sex.Conclusions：The dietary energy and protein levels and sex significantly influenced the carcass characteristics and chemical composition of meat but not thegrowth performance,meat quality traits and nutritive profiles.展开更多
[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yello...[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yellow cattle and red steppe cattle was conducted analysis of gene polymorphism and meat tenderness by PCR-RFLP technology, and the effect of the loci on Jilin local cattle breeds was verified. [Result] The loci had close relationship with related detection indices of meat tenderness （cooking loss, muscle fibre diameter, shear force and drip loss）, and the existence of T allele could significantly increase the tenderness level of in- dividuals, but the loci was not associated to pH value. 4685 loci was not associated to carcass traits （carcass weight, net meat weight and carcass yield ratio）, which only had certain correlation with eye muscle area. [Conclusion] The 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle had close association with meat tenderness.展开更多
基金the National Beef Cattle Industry and Technology System for their financial support
文摘Background：The experiment evaluated the effect of nutrition levels and sex on the growth performance,carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle.Methods：During the background period of 184 d,23 steers and 24 heifers were fed the same ration,then put into a2×2×2 factorial arrangement under two levels of- dietary energy（TON：70/80%DM）,protein（CP：11.9/14.3%DM）and sex（S：male/female） during the finishing phase of 146 d.The treatments were-（1） high energy/low protein（HELP）,（2） high energy/high protein（HEHP）,（3） low energy/low protein（LELP） and（4） low energy/high protein（LEHP）.Each treatment used 6 steers and 6 heifers,except for HELP- 5 steers and 6 heifers.Results：Growth rate and final carcass weight were unaffected by dietary energy and protein levels or by sex.Compared with the LE diet group,the HE group had significantly lower dry matter intake（DMI,6.76 vs.7.48 kg DM/d）,greater chest girth increments（46.1 vs.36.8 cm）,higher carcass fat（19.9 vs.16.3%） and intramuscular fat content（29.9 vs.22.8%DM）.The HE group also had improved yields of top and medium top grade commercial meat cuts（39.9 vs.36.5%）.The dressing percentage was higher for the HP group than the LP group（53.4 vs.54.9%）.Steers had a greater length increment（9.0 vs.8.3 cm）,but lower carcass fat content（16.8 vs.19.4%） than heifers.The meat quality traits（shear force value,drip loss,cooking loss and water holding capacity） were not affected by treatments or sex,averaging 3.14 kg,2.5,31.5 and 52.9%,respectively.The nutritive profiles（both fatty and amino acid composition） were not influenced by the energy or protein levels or by sex.Conclusions：The dietary energy and protein levels and sex significantly influenced the carcass characteristics and chemical composition of meat but not thegrowth performance,meat quality traits and nutritive profiles.
基金Supported by National High Technology Research and Development(863) Program (2008AA101010)The State "Eleventh Five-year" Science and Technology Support Plan(2008BADB2B01)Domestic Animal Germplasm Resources Platform Project (2012) of National Science and Technology Foundation Platform~~
文摘[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yellow cattle and red steppe cattle was conducted analysis of gene polymorphism and meat tenderness by PCR-RFLP technology, and the effect of the loci on Jilin local cattle breeds was verified. [Result] The loci had close relationship with related detection indices of meat tenderness （cooking loss, muscle fibre diameter, shear force and drip loss）, and the existence of T allele could significantly increase the tenderness level of in- dividuals, but the loci was not associated to pH value. 4685 loci was not associated to carcass traits （carcass weight, net meat weight and carcass yield ratio）, which only had certain correlation with eye muscle area. [Conclusion] The 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle had close association with meat tenderness.
