温岭高峰牛生产优质牛肉的潜力研究  

Potentialities of Producing High Quality Beef with Wen-Ling Humped Cattle Breed

作　　者：胡振尉[1] 蒋永清[1] 周卫东[1] 叶宏伟 

机构地区：[1]浙江省农科院畜牧兽医所,杭州310021 [2]浙江省临安板桥兽医站,311301

出　　处：《黄牛杂志》1996年第3期26-29,共4页Journal of Yellow Cattle Science

基　　金：浙江省科委下达的重点研究项目

摘　　要：为充分利用地方牛种资源和饲草饲料资源，本试验对放牧饲养到1岁的温岭高峰牛，采用氨化稻草、啤酒糟加少量精料的低成本肥育方法，进行6个月的舍饲育肥，开发优质牛肉生产。经6头牛试验，18月龄头均活重达380±32．7千克，头均日增重0．84千克；抽样屠宰测定3头，胴体重233．1±5．70千克，屠宰率60．05±1．37％，净肉率51．16±1．99％．胴体产肉率85.18±1．77％，眼肌面积85.3±16．6平方厘米。优质切块肉比35.47±1．05％,9－11肋间肉样含氨基酸44．02％。肉质鲜嫩、多汁，经宾馆餐厨师评议，达到优质牛肉指标。6 heads of Wenling humped bulls about 12 months of age were finished for 6 months and fed ammoniated rice straw and beer by - prodtuct - feed, and some little concentrate. 3 hd of the test animals were slaughtered at 18 months of age and aver aged 380± 32. 7kg of body weight. ADGs of the cattle were 0. 84kg, carcasses averaged 233. 1± 5. 70kg, dressing percentage 60.05 ±1. 37%, lean meat ratio 51. 16 ±1. 99%,lean meat percentage of carcasses 85. 18±1. 77%, ribeye areas 85. 3 ±16. 6cm2, high quality cut meat percentage 35. 47 ±1.05% (of carcass ). The meat were cooked to be tender,juice and better flavor.

关 键 词：黄牛 高峰牛 优质牛肉 品质 

分 类 号：S823.81[农业科学—畜牧学]