中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 小牛肉生产技术研究——日粮不同营养水平对荷斯坦奶公牛肉品质的影响 黑龙江畜牧兽医 2015 (15) 6-9
Position: Home > Articles > Study on veal production technology: effects of different dietary nutrient levels on meat quality of Holstein dairy bulls Heilongjiang Animal Science and Veterinary Medicine 2015 (15) 6-9

小牛肉生产技术研究——日粮不同营养水平对荷斯坦奶公牛肉品质的影响

作  者：
李晓蒙;李秋凤;曹玉凤;于春起;李建国;高艳霞
单  位：
河北农业大学动物科技学院;福成五丰食品有限公司
关键词：
营养水平;荷斯坦奶公牛;屠宰性能;肉品质;背最长肌;常规营养成分
摘  要：
为了研究日粮不同营养水平对荷斯坦奶公牛肉品质的影响,试验采用单因素完全随机设计,选择4月龄左右、平均体重为128 kg的健康中国荷斯坦奶公牛48头,随机均分为两组,即Ⅰ组(饲喂低营养水平日粮)、Ⅱ组(饲喂高营养水平日粮),试验期为245 d。结果表明:Ⅱ组眼肌面积比Ⅰ组显著提高了15.92%(P<0.05)。屠宰率、净肉率、胴体产肉率随着营养水平的提高而提高,Ⅱ组分别较Ⅰ组提高了1.08,1.15,0.49个百分点(P>0.05)。pH值、蒸煮损失、剪切力和失水率两组之间无显著差异,但随着营养水平的提高有下降的趋势。Ⅱ组48 h pH值、剪切力、蒸煮损失、失水率分别比Ⅰ组降低了0.54%、2.59%、1.78%、0.58%。肉色和脂肪色都在正常范围内。不同营养水平日粮对肉中水分、粗蛋白质、粗脂肪和粗灰分的含量没有影响。随着营养水平的提高,饱和脂肪酸含量(SFA)呈下降趋势,单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)含量呈上升趋势,但是差异不显著(P>0.05)。Ⅱ组的SFA含量比Ⅰ组降低了3.40%,MUFA和PUFA含量分别比Ⅰ组提高了1.72%和0.83%。二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)两组之间无差异。说明提高日粮的营养水平,可以适当提高奶公牛的肉品质。
译  名：
Study on veal production technology: effects of different dietary nutrient levels on meat quality of Holstein dairy bulls
作  者：
LI Xiao-meng;LI Qiu-feng;CAO Yu-feng;YU Chun-qi;LI Jian-guo;GAO Yan-xia;College of Animal Science and Technology,Agricultural University of Hebei;Fucheng Wufeng Food Limited Company;
关键词：
nutrient level;;Holstein dairy bull;;slaughter performance;;meat quality;;Longissimus dorsi;;conventional nutrient component
摘  要：
To study the effects of different dietary nutrient levels on meat quality of Holstein dairy bulls,48 Holstein bulls with average body weight of 128 kg or so at 4 months of age were randomly divided into two groups,including group Ⅰwhich fed a low nutrient level diet,and group Ⅱ which fed a high nutrient level diet. The experiment lasted for 245 days. The results showed that the eye muscle area of group Ⅱ was significantly improved by 15. 92%( P < 0. 05) than that of group Ⅰ. The dressing percentage,net meat percentage,and beef production of carcass were improved with the increase of dietary nutrient levels,but the dressing percentage,net meat percentage,beef production of carcass in the groupⅡ were increased by( P > 0. 05) 1. 08,1. 15,and 0. 49 percentage points than those in the group Ⅰ. There were no differences( P > 0. 05) in the pH value,drop loss,shear force and dehydration rate between the two groups,but there were decreasing trends in the pH value,drop loss,shear force and dehydration rate with the increase of dietary nutrient levels. The pH value,drop loss,shear force and dehydration rate in the group Ⅱ were decreased by 0. 54%,2. 59%,1. 78% and 0. 58% than those in the group Ⅰ at 48 h. The meat color and fat color were within the normal range. The diets with different nutrient levels had no effects on the content of water,crude protein,crude fat and ash in beef. With the increase of dietary nutrient levels,the content of saturated fatty acid( SFA) in Longissimus dorsi showed an decreasing trend,whereas the contents of monounsaturated fatty acid( MUFA) and polyunsaturated fatty acids( PUFA) showed increasing trends,however,the difference was not significant( P > 0. 05). The SFA content in the group Ⅱ was decreased by 3. 40%( P > 0. 05) than that in the groupⅠ,and the contents of MUFA and PUFA in the group Ⅱ were increased by 1. 72% and 0. 83%( P > 0. 05) than those in the groupⅠ.There were no significant differences in the contents of eicosapentaenoic acid( EPA) and docosahexaenoic acid( DHA) between the two groups. The results indicate that increasing dietary nutrient levels can properly improve the meat quality of Holstein dairy bulls.

相似文章

导出引用
计量
文章访问数: 12
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46