德宏水牛及其不同杂交品种肉质特性研究  

Study of Meat Physico-chemical Characteristics of Pure Dehong Buffalo, Dehong×Ni-li Buffalo and Dehong×Murrch Buffalo on Pasture System

作　　者：朱仁俊[1] 胡卫国 黄启超[1] 邵俊花[1] 王晓华[1] 杨兴章[1] 葛长荣[3] 汤守锟 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南省楚雄州种猪场,楚雄675000 [3]云南省动物营养与饲料重点实验室,昆明650201 [4]云南省潞西市畜牧局,潞西市678400

出　　处：《中国农学通报》2007年第3期24-27,共4页Chinese Agricultural Science Bulletin

基　　金：云南省科技攻关项目"云南肉羊肉牛产业化关键技术研究与集成示范"(2004NG04)

摘　　要：选择德宏水牛及其不同杂交品种共15头,即尼本水牛(尼里水牛×德宏水牛)、摩本水牛(摩拉水牛×德宏水牛)的F1代和德宏水牛各5头,进行了肉质化学和物理特性研究。结果显示,尼本水牛(57.73%)和摩本水牛(53.63%)的熟肉率有显著差异(P<0.05);尼本水牛(0.93%)比摩本水牛(1.03%)的粗灰分高10.75%(P=0.04);而其它化学成分和物理特性都没有显著差异。此项试验说明,通过尼里水牛或摩拉水牛与德宏水牛的杂交并没有显著改变德宏水牛肉质的化学和物理特性。The objective of this study was to determine the physico-chemical characteristics of 5 pure Dehong buffalo（D）, 5 Dehong×Ni-li buffalo（ND） and 5 Dehong×Murrch buffalo（MD） at an average age of 35.8 months on pasture system. The cooking lose has significant difference between ND and MD （P 〈 0.05）. The content of crude ash of ND was higher than that of MD, and there was significant difference （P 〈 0.05）. But other physico-chemical characteristics have no any difference within different buffalo breed. This experiment showed that the effect of crossbreeding have no any distinctness change in improving the physico-chemical characteristics of meat of pure Dehong buffalo.

关 键 词：德宏水牛 德宏×尼里水牛 德宏×摩拉水牛 肉质特性 

分 类 号：S831[农业科学—畜牧学]