肉用褐牛与其他品种牛肉用性能及风味对比研究

Comparative Study on Meat Performance and Flavor of Brown Beef Cattle and Other Breeds

中文关键词: 肉用褐牛  生长性能  屠宰性能  肌肉营养品质  外脊

英文关键词: Brown Beef cattle  growth performance  slaughter performance  meat nutritional quality  outer ridge

中文摘要:

      通过系统评估肉用褐牛的生长性能、屠宰性能、肉质营养品质及其氨基酸、脂肪酸与矿物质含量，全面解析其肉用特征与遗传特性，为新品种选育提供关键数据与理论依据。收集已发表文献中不同品种牛育肥性能、屠宰性能以及外脊肉的营养品质、氨基酸、脂肪酸、矿物元素含量等指标的测定值，进行对比分析。肉用褐牛不同月龄阶段日增重结果高于其他中国本地品种牛，28~30 月龄屠宰胴体重可达（492.64±17.33）kg；作为中小型牛品种，18~24 月龄屠宰胴体重可媲美夏洛莱、利木赞、海福特等品种。中国地方品种牛外脊肉脂肪含量、水分含量因品种差异而呈现不同结果，但蛋白质含量高于引进品种，而且外脊肉中必需氨基酸含量 / 非必需氨基酸含量（EAA/NEAA）的比值均在 0.68 以上。中国地方品种牛外脊肉表现出相对较低的饱和脂肪酸（SFA）和较高的不饱和脂肪酸（UFA）水平，肉用褐牛外脊肉的油酸（C18:1n9c）和亚油酸（C18:2n6t）含量与其他品种牛相比均较高；不同品种牛外脊肉矿物元素含量存在差异。综上，肉用褐牛经过改良和选育，其育肥性能和肉用性能提高，肉质具有细嫩鲜美、风味浓厚、营养价值高的特点，且群体规模稳定，具有开发利用价值。

英文摘要:

      This study systematically evaluates the growth performance, slaughter performance, nutritional quality of meat, and the contents of amino acids, fatty acids, and minerals in Brown Beef cattle, providing a comprehensive analysis of their meat characteristics and genetic traits, with the aim of providing key data and theoretical basis for the breeding of new varieties. The measured values of fattening performance, slaughtering performance, outer ridge nutritional quality, amino acids, fatty acids, mineral element content and other indexes of different breeds of cattle in the published literature were collected and compared and analyzed. The average daily gains of Brown Beef cattle at different age stages was higher than that of other local Chinese breeds, and the slaughter carcass weight of 28-30 months old could reach (492.64±17.33) kg. As a small and medium-sized cattle breed, the slaughter carcass weight of 18-24 months old is comparable to that of Charolais, Limousin, and Hereford. The fat content and moisture content of longissimus muscle of Chinese landraces showed different results due to the differences of breeds. However, the protein content was higher than that of the introduced varieties, and the ratio of EAA/NEAA was above 0.68. Chinese indigenous cattle showed relatively low levels of saturated fatty acids (SFA) and higher levels of unsaturated fatty acids (UFA). The contents of oleic acid (C18:1n9c) and linoleic acid (C18:2n6t) in Brown Beef cattle were higher than those of other breeds. There were differences in the mineral content of different varieties of beef. In summary, after improvement and breeding, the Brown Beef cattle have enhanced fattening performance and meat production characteristics, with meat quality that is tender, delicious, flavorful, and high in nutritional value. Additionally, the herd size is stable, making it valuable for development and utilization.