去势对西门塔尔牛牛肉品质的影响

发布时间：2018-04-17 15:07

  本文选题：去势 + 西门塔尔牛　； 参考：《草业科学》2017年01期

【摘要】：为分析去势对17~21月龄西门塔尔牛牛肉品质的影响,本研究选取50头健康的、16月龄的西门塔尔公牛,进行药物驱虫后,依据体重进行配对试验设计,设置去势组和未去势组,每组25头,同一阶段饲喂相同饲粮,试验期150d。结果表明,与未去势组相比,去势极显著提高了牛肉的肌红蛋白含量(P0.01),极显著降低了背最长肌的pH(P0.01),显著提高了牛肉的大理石花纹、脂肪、干物质、油酸和单不饱和脂肪酸含量和MUFA/SFA、MUFA/PUFA比值(P≤0.05);去势具有降低牛肉硬脂酸含量的趋势(0.05P≤0.10)。上述结果说明:去势能提高17~21月龄西门塔尔牛牛肉的大理石花纹等级,改善牛肉的色泽,增加牛肉脂肪和干物质含量,提高牛肉中油酸和单不饱和脂肪酸的含量。在生产中,在1.5岁左右对西门塔尔公牛去势,可达到改善牛肉品质的目的。
[Abstract]:In order to analyze the effect of castration on the beef quality of 17- and 21-month-old Simmental cattle, 50 healthy Simmental bulls of 16 months old were selected for drug repellent, then the paired experiment was designed according to their body weight, and the castrated group and the non-castrated group were set up.25 heads in each group were fed with the same diet at the same stage for 150 days.The results showed that castration significantly increased the myoglobin content of beef, decreased the pH value of the longissimus dorsi muscle, and significantly increased the marbling, fat and dry matter of beef.The contents of oleic acid and monounsaturated fatty acid and the ratio of MUFA / SFAA / UFA / PUFA (P 鈮，

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