不同品种犊牛及其不同部位的肉品质研究  

The Study of Meat Quality on the Different Site about Various Bull Calves

作　　者：杜玮[1] 于青云[1] 周磊[1] 院东[1] 余雄[1] 

机构地区：[1]新疆农业大学动物科学学院动物营养实验室,乌鲁木齐830052

出　　处：《中国畜牧兽医》2009年第1期142-144,共3页China Animal Husbandry & Veterinary Medicine

基　　金：国家科技支撑计划项目"奶业发展重大关键技术研究与示范"

摘　　要：试验分别取10月龄新疆褐牛、荷斯坦牛、安格斯牛和西门塔尔牛公犊的左半侧胴体背最长肌、半腱肌和臀中肌,进行肉品质分析。结果表明,不同品种牛肉肌红蛋白的含量不同,其含量顺序依次是荷斯坦牛>新疆褐牛>西门塔尔牛>安格斯牛,差异不显著(P>0.05);4个品种间安格斯牛的脂肪含量最高而胶原蛋白含量最低,背最长肌中脂肪含量与其它品种相比差异显著(P<0.05);同品种不同部位的肌红蛋白、粗脂肪、粗蛋白质含量和失水率大小不同,差异不显著(P>0.05),但存在一定规律,肌红蛋白含量半腱肌和臀中肌含量大于背最长肌,差异显著(P<0.05);同品种不同部位间胶原蛋白含量背最长肌低于臀中肌和半腱肌,且差异显著(P<0.05)。The left halfside longissmus doris, semitendinous muscle and middle gluteal muscle of 10 months bull calves of Xinjiang brown cow, Holsteins, Angus and Simmemtal male calf are separately chosen and analyzed about meat quality in the experiment. The result indicate the content of myoglobin is differente in variety breed calves＇ beef and the sequence is Holsteins 〉Xinjiang brown cow〉Simmemtal〉Angus that the difference is not remarkable （P〉0.05）. The Angus＇ fat content is highest and collogen content is lowest in four breed that the difference is remarkable （P〈0.05）. Myoglobin, crude fat, crude protein content and dehydration rate are different in the same variety and different sites, the difference is unremarkable （P〉 0.05）, but it has the certain rule, the content of myoglobin in semitendinous muscle and middle gluteal muscle content is higher than longissmus doris. Collagen protein content of longissmus doris is lower than in middle gluteal muscle and semitendinous muscle on same variety and different sites.

关 键 词：品种 犊牛 肉品质 

分 类 号：S823.92[农业科学—畜牧学]