不同品种阉牛肉质分析比较研究

Comparison of Meat Quality Characteristics in Different Parts of Different Breeds of Castrated Cattle

中文关键词: 哈萨克牛  新疆褐牛  肉用褐牛  理化特性  营养指标  肌纤维特性

英文关键词: Kazakh cattle  Xinjiang brown cattle  Beef brown cattle  physicochemical properties  Nutritional indicators  Muscle fiber properties

中文摘要:

      为了探究肉用褐牛从哈萨克牛、新疆褐牛选育至今肉质特性变化，分析品种培育进展和成效，实现产肉量与肉品质双重提升育种目标。试验选取体重为600～700 kg的哈萨克牛、新疆褐牛、肉用褐牛阉牛各10头，对其屠宰后采集辣椒条、肩肉、外脊、里脊、大黄瓜条、小黄瓜条、米龙等7个部位肉，测定肉样理化性质和营养指标；制作外脊石蜡切片，通过苏木精-伊红染色对比三个品种阉牛肌纤维特性。结果表明：三个品种阉牛部位肉之间肉色、pH值差异不大；肉用褐牛肌肉剪切力小于哈萨克牛、新疆褐牛；蒸煮损失哈萨克牛显著大于新疆褐牛、肉用褐牛（P<0.05）；肉用褐牛部位肉脂肪含量显著高于哈萨克牛、新疆褐牛（P<0.05）；肉用褐牛外脊肌纤维数量、面积极显著差异于哈萨克牛（P<0.01），肌纤维密度极显著差异于新疆褐牛（P<0.01）；外脊切片显示哈萨克牛肌束膜厚度与肌内脂肪含量显著差异于新疆褐牛、肉用褐牛。说明肉用褐牛选育，不仅提高了产肉量，而且肉质参数剪切力、肌内脂肪含量指标也优于哈萨克牛，符合品质育种方向。

英文摘要:

      In order to explore the changes in meat quality characteristics of Beef brown cattle from Kazakh cattle and Xinjiang brown cattle breeding to the present by analyzing the progress and effectiveness of breeding improvement to achieve the goal of improving both meat yield and meat quality. Ten castrated cattle from each breed of 600 to 700 kg were selected and slaughtered. Muscle samples from seven different carcass parts including chuck tender, chuck ,striploin, tenderloin, outside flat, eye round, outside were collected for observation，the meat quality characteristics, nutritional characteristics were measured. The HE staining method was used to measure and statistically analyze fiber number、cross-sectional area 、average area、fiber diameter and fiber percentage of striploin. The results showed that there was no significant difference in meat color and pH between the three breeds of castrated cattle. The shear force of Beef brown cattle is less than that of Kazakh cattle and Xinjiang brown cattle. The cooking loss of Kazakh cattle was significantly higher than that of Xinjiang brown cattle and meat brown cattle (P<0.05). The fat content of Beef brown cattle was significantly higher than that of Kazakh cattle and Xinjiang brown cattle (P<0.05). The fiber number and cross-sectional area of Beef brown cattle were significantly different from those of Kazakh cattle (P<0.05), and the fiber percentage was significantly different from that of Xinjiang brown cattle (P<0.01). The striploin section showed that the perimysial thickness and intramuscular fat content of Kazakh cattle were significantly different from those of Xinjiang brown cattle and beef brown cattle. These results indicated that the breeding of Beef brown cattle not only improved the meat yield, but also the meat quality parameters shear force and intramuscular fat content indexes that is better than those of Kazakh cattle, and conforming the direction of quality breeding.