类乌齐牦牛产肉性能及肉品质分析  

Study on Meat Production and Quality Properties of Leiwuqi Yak

作　　者：信金伟[1,2] 张成福[1,2] 姬秋梅[1,2] 李超[1,2] 胡永锋 王金辉 XIN Jin-wei ZHANG Cheng-fu JI Qiu-mei LI Chao HU Yong-feng WANG Jin-hui(Institute of Animal Science and Veterinary,Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850009, China State Key Laboratory of Hulless Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa 850000, China Changdu Animal Husbandry Service, Changdu 854000, Lhasa, China)

机构地区：[1]西藏自治区农牧科学院畜牧兽医研究所,拉萨850009 [2]省部共建青稞和牦牛种质资源与遗传改良国家重点实验室,拉萨850000 [3]昌都市畜牧总站,西藏昌都854000

出　　处：《湖北农业科学》2017年第3期501-505,共5页Hubei Agricultural Sciences

基　　金：国家科技支撑计划课题项目(2012BAD03B02);西藏自治区科学技术厅"金牦牛科技工程"专项

摘　　要：为了解类乌齐牦牛的产肉性能及其肉品质性状,对10头(公母各5头)成年健康类乌齐牦牛进行了屠宰试验及其肉品质分析研究。结果表明,类乌齐牦牛(♂)屠宰率为51.67%、净肉率为42.54%,胴体产肉率为82.33%,骨肉比1∶4.67,眼肌面积(63.40±9.79)cm^2;类乌齐牦牛(♀)屠宰率为48.53%、净肉率为42.73%,胴体产肉率为88.04%,骨肉比1∶7.36,眼肌面积(43.40±7.13)cm^2。类乌齐牦牛肉脂肪含量高,肉品风味好,蛋白质含量高,属优质高蛋白性食物。In order to study the meat production and quality properties of Leiwuqi yaks,ten healthy yaks（five male ones and five female ones respectively） were used to measure some items,such as slaughter and carcass traits,physical and chemical traits of muscle and histological properties muscle fiber.The results were as follows ：the dressing percentage,net meat percentage and the meat percentage of carcass were respectively 51.67%（♂） and 48.53%（♀）,42.54%（♂） and 42.73%（♀）,82.33%（♂） and 88.04%（♀）.And the meat-bone ratio and rib eye area were respectively about 1∶4.67（♂） and 1∶7.36（♀）,（63.40±9.79） cm^2（♂） and（43.40±7.13） cm^2（♀）.In all,The Leiwuqi yak meat tastes good due to the high in fat and in addition,the protein is significantly higher than that in the yak meat produced mostly anywhere else in Tibet.

关 键 词：牦牛 产肉性能 肉品质 

分 类 号：S823.85[农业科学—畜牧学]