日粮能量和蛋白质水平对荷斯坦公牛肉品质的影响  

Influence of Dietary Energy and Protein Levels on Meat Quality of Holstein Bulls

作　　者：李晓蒙[1] 李秋凤[1] 曹玉凤[1] 于春起 王晓玲[1] 杜柳柳[1] 

机构地区：[1]河北农业大学动物科技学院,河北保定071001 [2]福成五丰食品有限公司,河北三河065200

出　　处：《中国畜牧杂志》2015年第19期38-43,共6页Chinese Journal of Animal Science

基　　金：国家肉牛牦牛产业技术体系建设项目(CARS-38)

摘　　要：本试验旨在研究日粮中不同能量和蛋白质水平对荷斯坦公牛肉品质的影响。本试验选取4～5月龄的健康荷斯坦公牛30头，随机分为3组，I组（低能量低蛋白）、Ⅱ组（中能量中蛋白）、Ⅲ组（高能量高蛋白），试验期362d。结果表明：屠宰率、胴体产肉率、净肉率和眼肌面积均以Ⅲ组最高；pH、蒸煮损失、剪切力和失水率各试验组之间无显著差异，但随日粮能量和蛋白质水平的提高，pH呈增加趋势，蒸煮损失和剪切力呈下降趋势（P〉O．05）；与I组相比，Ⅲ组肉中水分含量随日粮能量和蛋白质水平提高而显著下降（P〈0．05），粗蛋白质和粗脂肪含量随日粮能量和蛋白质水平提高而显著上升（P〈0．05）；随着日粮能量和蛋白质水平的提高，背最长肌饱和脂肪酸（SFA）含量下降，单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量提高；EPA和DHA各试验组之间无显著差异，但随着日粮能量和蛋白质水平的提高呈增加趋势。综上所述，在本试验吾件下，提高日粮能量和蛋白质水平可以提高公牛的肉品质。This experiment was conducted to study the effects of different dietary energy and protein levels onmeat quality of Holstein bulls. Thirty 4-5monthold Holstein bulls were allocated into three groups with ten replicates in each group. The three groups were provided different diets： group I （low energy and low protein）, group Ⅱ （medium energy and medium protein）, group Ⅲ （high energy and high protein）. The experiment lasted 362 d. The results showed that with the increasing of energy and protein levels in diet, the dressing percentage, beef production of carcass, net meat percentage and eye muscle area were improved, but there hadno difference significantly （P〉0.05）.The pH, drop loss, shear force and dehydration rate had no difference significantly （P〉0.05）for each test group, but with the increasing of energy and protein levels in diet, the pH showed an increasing trend , but the drop loss and shear force were decreased. Compared with the group Ⅰ, the water content of meat in the group Ⅲ was decreased significantly, and the content of crude proteinand ether extract were increased significantly（P〈0.05）. With the increasing energy and protein levels in diet, the SFA content in the longissimus muscle was decreased, whereas the amountof MUFAand PUFA were increased. The amount of EPA and DHA had no difference significantly, but they showed a rising trend,Results suggested that the increasin genergy and protein levels could improve the meat quality of Holstein bulls.

关 键 词：能量 蛋白质 荷斯坦公牛 牛肉品质 

分 类 号：S823.5[农业科学—畜牧学]