摘要
[目的]为了掌握了解香蕉茎叶育肥云南小黄牛的效果。[方法]通过对香蕉茎叶为粗饲料育肥的云南小黄牛进行屠宰分割试验,并对肉品质各项理化指标进行检测,来验证香蕉茎叶作为饲料对牛肉品质的影响。测定平均宰前活重289.33kg,净肉重118.83kg,高档肉块(牛柳、上脑、眼肉、西冷)重22.46kg,屠宰率63.49%,经专家评定肌内脂肪沉积分布细密、气味纯正,鲜嫩多汁,整体食用品味高档,胴体等级A(2±1),达到了优质牛肉的标准。并对13个主要部位采样分析。结果表明各部位肉样切块平均脂肪含量8.62%,蛋白含量21.76%,水分70.56%,剪切力值3.91kg,其中以上脑肉最优,平均剪切力2.40kg,且保水性好,平均失水率26.70%、蒸煮损失19.92%,各项指标同一部位之间差异不显著(P>0.05)。[结论]云南小黄牛经香蕉茎叶肥育后肉品质较好,香蕉茎叶育肥生产优质牛肉是基本可行的。
[Objective]In order to evaluate the effect of banana stems and leaves on fattening Yunnan Yellow cattle[Method]the physical and chemical indexes of meat quality of Yunnan Yellow cattle fattened with banana stems and leaves was perfomed, and the effect of banana stems and leaves as fodder to meat quality was verified. [Result]The slaughter test results showed that the average living before slaughter weighted 289.33 kg,net meat weighed 118. 83 kg, high-grade meat （tenderloin,high Rib,ribeye,sir loin） weighed 22.46 kg,and slaughter rate was 63.49%. As a result of expertise assessment,the intramuscular fat distributed compactly, smell was pure, tender and juicy, the overall taste of consumption was high-grade. Body level ranked A （2＋1）,which had reached to the high-quality beef standard. Meanwhile,the sampling analysis for each of 13 major parts, the fat was 8.62 %, protein content was 21.76 %, water was 70.56%, the value of shear force was 3.91 kg,especially the high rib was 2.40 kg. Moreover,the capacity of holding water was good. The average ratio of water lose was 26. 70% and cooking loss of water was 19.92G. There were no significant differences among the measures of different partial muscles （P〈0.05）. [Conclusion]All above showed that the meat quality of Yunnan Yellow cattle fattened with the banana stems and leaves was much better than others. As a result, using banana stems and leaves to fatten beef cattle to achieve high-grade beef was primarily feasible.
出处
《中国牛业科学》
2014年第3期43-47,共5页
China Cattle Science
基金
云南省教育厅科学研究基金项目(2012J100)
现代农业体系建设(CARS-38)
关键词
香蕉茎叶
云南小黄牛
理化指标
屠宰试验
肉品质
banana stems and leaves
Yunnan yellow cattle
physical and chemical indexes
slaughter test
Meat quality.
