摘要
本研究以400头中国荷斯坦奶公犊为试验动物,研究不同胴体等级间产肉性能及肉质差异。对不同胴体等级间产肉性能研究结果发现,除分割肉产率外,其它指标随着等级增加而增大;不同胴体等级间奶公犊的胴体重、分割肉重、优质部位肉重等指标存在显著差异(P<0.05);对不同胴体等级间肉质研究结果发现,不同体形等级间奶公犊肉质差异不显著(P>0.05);随脂肪等级的增加,犊牛肉的蛋白质含量、脂肪含量、感官品质升高,含水量、蒸煮损失、剪切力、色度值L*降低。不同脂肪等级的犊牛肉,除脂肪含量、多汁性存在显著差异外(P<0.05),其它肉质指标均无差异(P>0.05)。试验结果表明,胴体等级能够在一定程度上反映荷斯坦奶公犊的产肉性能,但是对犊牛肉肉质的预测性较低。
The effects of carcass grade on the carcass composition and meat quality was investigated using 400 Holstein veal in China. Except for the cuts percentage in dressed carcass, the value of other traits increased with the class of carcass confor- mation and fat coverage. Statistically differences were found among different carcass grades in the weight of carcass, cuts, prime cuts and so on;No significant differences were found in meat quality properties from different conformation classes. In- creased fat class was accompanied by greater protein content, fat content and sensory properties. Moisture, cooking losses, shear force and L ＊ value decreased with fat class. Fat content and juiciness differ among fat classes. In conclusion, our results indicate that the EU classification system is a good discriminator of carcass composition, but it appears to be slightly related to meat quality.
出处
《中国畜牧兽医》
CAS
北大核心
2012年第5期130-135,共6页
China Animal Husbandry & Veterinary Medicine
基金
现代农业产业技术体系建设专项资金资助项目(nycytx-38)
关键词
奶公犊
胴体等级
产肉性能
肉质
veal
carcass grade
meat performance
meat quality
