反刍行为差异对肉牛生长性能、屠宰性能及肉品质的影响

Effects of Rumination Behavior Differences on Growth Performance Slaughter Performance and Meat Quality of Beef Cattle

中文关键词: 肉用褐牛  反刍行为  生长性能  屠宰性能  肉品质

英文关键词: meat-type brown cattle  rumination behavior  growth performance  slaughter performance  meat quality

中文摘要:

      研究肉用褐牛反刍时间长短对生长性能、屠宰性能和肉品质特性的影响。试验选取 12 头月龄（27.00±2.98）的健康肉用褐牛，根据反刍时间划分为长反刍时间组（LR）和短反刍时间组（SR），测定肉用褐牛的生长性能、屠宰性能和 3 个部位肉（冈上肌、背最长肌、半腱肌）的肉品质。结果显示，肉用褐牛 7 月反刍时间明显短于 8-11 月；白天进食之后进入活动高峰期，夜间活动量显著降低。LR 组肉用褐牛的日增重显著高于 SR 组（P≤0.05）。宰前活重、十字部高、胸宽、胸围、腹围、后腿围、腰角宽、体斜长和尻长均高于 SR 组但差异不显著（P>0.05）。LR 组肉用褐牛的体重、净肉重和骨重高于 SR 组，但差异不显著（P>0.05）。肉用褐牛 LR 组的上脑、眼肉、外脊、里脊、板腱、前腱子、后腱子、霖肉、牛腩、大黄瓜条、臀肉的质量高于 SR 组，但差异不显著（P>0.05）。与 SR 组相比，LR 组肉用褐牛冈上肌和背最长肌的剪切力极显著降低（P≤0.01）。综上可知，反刍时间长的肉用褐牛长势更好、肉质更嫩。

英文摘要:

      To study the effects of rumination time on growth performance, slaughter performance and meat quality characteristics of brown cattle for meat. Twelve healthy brown cattle (27.00±2.98) months old were selected and divided into long rumination time group (LR) and short rumination time group (SR) according to the rumination time. The growth performance, slaughter performance and meat quality of three parts (supraspinatus muscle, longissimus dorsi muscle and semitendinosus muscle) of beef brown cattle were determined. The results showed that the rumination time of brown cattle for meat was significantly shorter in July than in August-November. Activity peaked after eating during the day, and the amount of activity during the night was significantly reduced. The daily weight gain of meat brown cattle in LR group was significantly higher than in SR group (P≤0.05). Live weight before slaughter, high cross, chest wide, breast circumference, abdominal circumference, hind legs circumference, wide waist angles, slope length and snout length were higher than those in SR group but not significantly different (P>0.05). The carcass weight, net meat weight and bone weight of brown cattle in LR group were higher than those in SR group, but the difference was not significant (P>0.05). The quality of upper brain, eye meat, outer spine, loin, tendon, front tendon, hind tendon, plum meat, brisket, cucumber strips, and buttocks of the meat-using brown cattle group LR was higher than in the group SR, but the difference was not significant (P>0.05). Compared with SR group, LR group significantly reduced the shearing force of supraspinatus muscle and longissimus dorsi muscle (P≤0.01). From the above, we can see that brown cattle, a meat used for a long period of rumination, grows better and has a more tender flesh.