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 > Effects of different dietary energy and protein levels and sex on growth performance, carcass characteristics and meat quality of F1 Angus x Chinese Xiangxi yellow cattle 畜牧与生物技术杂志(英文版) 2014,5 (4) 485-496
Position: Home > Articles > Effects of different dietary energy and protein levels and sex on growth performance, carcass characteristics and meat quality of F1 Angus x Chinese Xiangxi yellow cattle Journal of Animal Science and Biotechnology 2014,5 (4) 485-496

Effects of different dietary energy and protein levels and sex on growth performance, carcass characteristics and meat quality of F1 Angus x Chinese Xiangxi yellow cattle

作  者：
Lingyan Li;Yuankui Zhu;Xianyou Wang;Yang He;Binghai Cao
单  位：
China Agricultural University; College of Animal Science and Technology; Beijing 100193;National Beef Cattle Industry and Technology System; China
关键词：
Carcass characteristics;Energy;F1 Angus x Chinese Xiangxi yellow cattle;Growth performance;Meat quality;Protein;Sex
摘  要：
Background: The experiment evaluated the effect of nutrition levels and sex on the growth performance, carcass characteristics and meat quality of F1 Angus x Chinese Xiangxi yellow cattle.Methods: During the background period of 184 d,23 steers and 24 heifers were fed the same ration,then put into a 2x2x2 factorial arrangement under two levels of - dietary energy (TDN: 70/80% DM), protein (CP: 11.9/14.3% DM) and sex (S: male/female) during the finishing phase of 146 d. The treatments were - (1) high energy/low protein (HELP), (2) high energy/high protein (HEHP), (3) low energy/low protein (LELP) and (4) low energy/high protein (LEHP). Each treatment used 6 steers and 6 heifers, except for HELP- 5 steers and 6 heifers.Results: Growth rate and final carcass weight were unaffected by dietary energy and protein levels or by sex. Compared with the LE diet group, the HE group had significantly lower dry matter intake (DMI, 6.76 vs. 7.48 kg DM/d), greater chest girth increments (46.1 vs. 36.8 cm), higher carcass fat (19.9 vs.16.3%) and intramuscular fat content (29.9 vs. 22.8% DM). The HE group also had improved yields of top and medium top grade commercial meat cuts (39.9 vs.36.5%). The dressing percentage was higher forthe HP group than the LP group (53.4 vs. 54.9%). Steers had a greater length increment (9.0 vs. 8.3 cm), but lower carcass fat content (16.8 vs. 19.4%) than heifers. The meat quality traits (shear force value, drip loss, cooking loss and water holding capacity) were not affected by treatments or sex, averaging 3.14 kg, 2.5, 31.5 and 52.9%, respectively. The nutritive profiles (both fatty and amino acid composition) were not influenced by the energy or protein levels or by sex.Conclusions: The dietary energy and protein levels and sex significantly influenced the carcass characteristics and chemical composition of meat but not thegrowth performance, meat quality traits and nutritive profiles.

相似文章

导出引用
计量
文章访问数: 11
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