新疆褐牛公牛与阉牛产肉性能和肉品质比较研究  

Comparative Study on Beef Performance and Meat Quality of Xinjiang Brown Cattle Bulls and Steers

作　　者：闫向民[1] 李娜[1] 张金山[1] 周振勇[1] 李红波[1] 杜玮[1] 邵伟[2] 

机构地区：[1]新疆畜牧科学院畜牧研究所,乌鲁木齐830000 [2]新疆农业大学动物科学学院动物营养实验室,新疆乌鲁木齐830052

出　　处：《中国牛业科学》2015年第6期19-23,共5页China Cattle Science

基　　金：国家科技支撑计划课题<新疆特色牛肉产品研发>(NO.2011BAD47B05);自治区"十二五"科技重大专项<新疆肉牛新品种(系)培育与杂交改良技术研究示范>(NO.201230116-10)

摘　　要：[目的]为新疆褐牛生产高档牛肉提供数据依据。[方法]选择同等营养条件下、体重相近、生长发育正常的10~12月龄新疆褐牛21头（公牛6头、阉牛15头）作为试验对象,进行新疆褐牛公牛与阉牛产肉性能和肉品质比较研究。[结果]表明：新疆褐牛公牛组与阉牛组增重效果显著差异（P〈0.05）、屠宰率差异不显著（P〉0.05）;公牛组胴体后腿长、胴体后腿宽极显著高于阉牛组（P〈0.01）,公牛组眼肌面积显著高于阉牛组（P〈0.05）,其余指标差异不显著（P〉0.05）;阉牛组的肉色比公牛组的肉色鲜亮,差异显著（P〈0.05）,阉牛组牛肉脂肪颜色白色与公牛组脂肪颜色稍黄,差异不显著（P〉0.05）,大理石花纹阉牛组显著优于公牛组（P〈0.05）,阉牛组牛肉蒸煮损失、剪切力、pH值显著小于公牛组（P〈0.05）,阉牛组牛肉的水分高于公牛组（P〈0.05）。[结论]新疆褐牛阉牛体脂肪沉积好,肉色泽鲜亮、蒸煮损失少、剪切力小、水分含量高且大理石花纹丰富,适合高档牛肉生产。[Objective]To Provide the basis for brown bigh--grade beef cattle production in Xinjiang . [Method] In this experiment, a total of 21 Xinjiang brown cattle at 10~12 months of age which in the same nutritional conditions of feeding with similar weight were chosen as the experimental animals （ including 15 steers as the experimental group, 6 bulls for the control group）, which aimed at studying the influence of meat performance and meat quality on Xinjiang brown cattle bulls and steers. [Result]The experi ment results indicate that： the average weight of Xinjiang brown cattle bull group and steers group were significant difference between the two groups on weight gain effect （P〈0.05）, but no significant difference on slaughter rate was detected （P〉0.05） ; The hind legs length and width of carcass of bull group were higher than that of steers group, and the difference was extremely significant （P〈0.01） ; And, the eye muscle area of bull group was higher than that of steers group, difference was significant （P〈0.05）, but there were no significant differences on other indexes （P〉0.05） between them; in the flesh bright de- gree of the meat, steer group was significantly higher than that of the bull group （P〈0.05）, the fat color of steers group was white, which of bull group was slightly yellower than that of steers group, and there was no significant difference （P〉0.05）. In the aspect of marbling traits steer group was significantly higher than that of the bull group （P〈0.05）, and in the aspect of cooking loss, shear force and PH value , steer group beef were significantly less than bull group （P%0.05）, and the beef moisture of steers group was significantly higher than that of bull group （P〈0.05）. [Conclusion]It show that the Xinjiang brown cattle steers had advantages of better fat deposition, more bright color, less cooking loss, smaller shear force, higher moisture content and richer marbling, suitable for high grade beef production.

关 键 词：新疆褐牛 阉牛 产肉性能 肉品质 

分 类 号：S8-1[农业科学—畜牧兽医]