中国荷斯坦奶公犊不同胴体等级间产肉性能及肉质差异研究  

Study on Carcass Composition and Meat Quality of Holstein Veal from Different Carcass Grades

作　　者：张静[1,2] 张佳程[1] 孙宝忠[2] 李海鹏[2] 李欢意 巴特尔 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]中国农业科学院北京畜牧兽医研究所,北京100193 [3]天津市神泽农业开发有限公司,天津301721

出　　处：《中国畜牧兽医》2012年第5期130-135,共6页China Animal Husbandry & Veterinary Medicine

基　　金：现代农业产业技术体系建设专项资金资助项目(nycytx-38)

摘　　要：本研究以400头中国荷斯坦奶公犊为试验动物,研究不同胴体等级间产肉性能及肉质差异。对不同胴体等级间产肉性能研究结果发现,除分割肉产率外,其它指标随着等级增加而增大;不同胴体等级间奶公犊的胴体重、分割肉重、优质部位肉重等指标存在显著差异(P<0.05);对不同胴体等级间肉质研究结果发现,不同体形等级间奶公犊肉质差异不显著(P>0.05);随脂肪等级的增加,犊牛肉的蛋白质含量、脂肪含量、感官品质升高,含水量、蒸煮损失、剪切力、色度值L*降低。不同脂肪等级的犊牛肉,除脂肪含量、多汁性存在显著差异外(P<0.05),其它肉质指标均无差异(P>0.05)。试验结果表明,胴体等级能够在一定程度上反映荷斯坦奶公犊的产肉性能,但是对犊牛肉肉质的预测性较低。The effects of carcass grade on the carcass composition and meat quality was investigated using 400 Holstein veal in China. Except for the cuts percentage in dressed carcass, the value of other traits increased with the class of carcass confor- mation and fat coverage. Statistically differences were found among different carcass grades in the weight of carcass, cuts, prime cuts and so on;No significant differences were found in meat quality properties from different conformation classes. In- creased fat class was accompanied by greater protein content, fat content and sensory properties. Moisture, cooking losses, shear force and L ＊ value decreased with fat class. Fat content and juiciness differ among fat classes. In conclusion, our results indicate that the EU classification system is a good discriminator of carcass composition, but it appears to be slightly related to meat quality.

关 键 词：奶公犊 胴体等级 产肉性能 肉质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]