肉牛品种、性别对牛肉嫩度的影响  

Effect of Different Breeds and Gender of Cattle on Beef Tenderness

作　　者：王喆[1] 李天平[1] 王安奎[1] 金显栋[1] 黄必志[1] 

机构地区：[1]云南省草地动物科学研究院,昆明650212

出　　处：《中国农学通报》2014年第2期18-21,共4页Chinese Agricultural Science Bulletin

基　　金：云南省基础研究面上基金项目"大婆杂肉质特性研究"(2012FB199);云南省基础研究面上基金项目"牛肉近红外光谱分析研究"(2010CD133)

摘　　要：研究肉牛品种及性别对牛肉嫩度的影响,为肉牛品种改良和育肥提供参考。采集经过(13±1)个月育肥的15头BMY阉公牛、9头云南黄牛(母牛4头,阉公牛5头)、6头短云杂阉公牛、4头西云杂阉公牛的肉样,密封冷冻保存,测定肉样的剪切力值。结果表明:不同性别肉牛的肉样剪切力无显著差异(P>0.05)。不同品种之间:BMY牛胸肉剪切力显著低于(P<0.05)西云杂,BMY牛腩剪切力极显著小于短云杂和西云杂(P<0.01)并显著小于云南黄牛(P<0.05),云南黄牛腩剪切力显著小于短云杂(P<0.05)。说明:性别对牛肉嫩度没有显著影响;品种对牛胸肉、牛腩嫩度有显著影响,而对上脑、眼肉、西冷、枕头肉、尾龙扒、牛领等肉块的剪切力没有显著影响。This study was to investigate the effect of different breeds and gender of cattle on beef tenderness, and to provide evidence for the varietal improvement and fattening. The beef samples from 15 BMY feedlot steers, 9Yunnan Cattle（YNC, 4female and 5feedlot steers）, 6Shorthorn×Yunnan Cattle（SHY） feedlot steers, 4Simmental×Yunnan Cattle（SIY） feedlot steers which had been fattened for（13±1） months were collected and sealed in clean fresh frozen bag. Shear force values were determined. The results showed that there were no significant differences（P 0.05） for shear force values of beef between the female cattle and the steers. The mean shear force values of brisket from the BMY steers was significantly lower（P 0.05） than that from the SIY steers. The mean shear force values of beef flank from the BMY steers was significantly lower than that from the SHY steers（P0.01）, SIY steers（P0.01）and YNC steers（P0.05）. The mean shear force values of beef flank from the YNC steers was significantly lower（P0.05） than that from SHY steers. There were no（P 0.05） gender differences for beef tenderness. Breeds only affected the tenderness of brisket and beef flank and there were no（P0.05） breed differences in beef tenderness for highrib, ribeye, striploin, eyeround, outsideplat, beef- neck.

关 键 词：BMY牛(云岭牛) 云南黄牛 短云杂牛 西云杂牛 性别 嫩度 

分 类 号：S823.81[农业科学—畜牧学]