基于BMY牛的肉品质评价指标及其影响因素  

A Review on Evaluation Indices and Influencing Factors of Beef Quality Using BMY Cattle as an Example

作　　者：王明媛[1,2] 张曦[1] 黄必志 王安奎 刘建勇 王喆 袁希平 

机构地区：[1]云南农业大学动物科学技术学院,云南昆明650201 [2]云南省草地动物研究院,云南昆明650212

出　　处：《肉类研究》2014年第2期29-33,共5页Meat Research

基　　金：云南省教育厅科研究基金项目(2012J100);国家现代农业(香蕉茎叶)产业技术体系建设专项(CARS-38)

摘　　要：以BMY杂交牛为主要参考对象,对几项主要牛肉品质评价指标及影响因素进行分析概述。结果表明:评价牛肉品质的优劣与各项评价指标密切相关,改善牛的个体因素、饲养管理和屠宰因素以及日粮营养等因素能够大大提高牛肉品质,使我国肉牛养殖厂能够找到合理调控肉品质的因素,为我国生产优质牛肉提供参考。This article reviews several main evaluation indices and influencing factors of beef quality using BMY （1/2 Brahman,1/2 Murray Grey,and 1/4 Yunnan Yellow cattle） cross-bred cattle as an example.Beef quality is closely related to the evaluation indices and can be greatly increased by improving individual factors in cattle,raising management,slaughtering and dietary nutrition.Based on this,factors for reasonable regulation of beef quality will be sought out by cattle farmers in China which will in turn provide references for producing quality beef.

关 键 词：肉牛品质 评价指标 影响因素 BMY牛 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]