郏县红牛与不同品种肉牛杂交后代肉用性能比较研究

发布时间：2018-09-01 12:38

【摘要】：为了研究郏县红牛与不同品种肉牛杂交后代的肉用性能和肉品质情况,试验选取红安格斯牛、西门塔尔牛、夏洛莱牛与郏县红牛的杂交1代公牛各5头,纯种郏县红牛5头,分为试验A组(郏县红牛公牛)、B组(红郏F1代公牛(红安格斯牛×郏县红牛))、C组(西郏F1代公牛(西门塔尔牛×郏县红牛))和D组(夏郏F1代公牛(夏洛莱牛×郏县红牛))4个试验组,在同样的饲养管理条件下,持续育肥3个月后屠宰,利用屠宰测定和检验分析的方法对郏县红牛及其不同杂交品种的体尺发育、肉用性能和肉品质进行分析测定。结果表明:采用红安格斯牛、夏洛莱牛改良郏县红牛,在体高、体斜长、胸围和管围方面与郏县红牛纯种牛相比均无显著性差异(P0.05);屠宰测定方面,杂交后代组的头重、皮厚、皮重、前二蹄重和尾重,屠体器官食道、气管、肝脏、脾脏、肺脏、肾脏的重量,以及胴体产肉率、眼肌面积、肉骨比与郏县红牛纯种牛相比均无显著性差异(P0.05),但其胴体后腿宽显著高于郏县红牛纯种牛(P0.05);红郏F1代公牛高档肉块重和优质肉块重最高,分别为70.22和105.22kg,但高档牛肉率4组之间差异不显著(P0.05),红郏F1代公牛优质牛肉率达到34.43%,显著高于郏县红牛和西郏F1代公牛(P0.05),高于夏郏F1代公牛(P0.05)。在肉品质方面,红郏F1代公牛与肉品风味有关的肌苷酸含量最高,而不饱和脂肪酸含量和与鲜味有关的氨基酸(天门冬氨酸、谷氨酸、甘氨酸和丙氨酸)含量均为夏郏F1代公牛含量最高,分别为53.85%和8.04%。结果提示,采用红安格斯牛、西门塔尔牛和夏洛莱牛改良郏县红牛,没有在体尺发育和肉用性能方面表现出显著优势,但采用红安格斯牛改良郏县红牛可提高郏县红牛肉用性能的潜力,可适度提高高档牛肉和优质牛肉肉块重量,而夏洛莱牛改良郏县红牛可适度提高牛肉品质。
[Abstract]:In order to study the meat performance and meat quality of the crossbred offspring of Jiaxian red cattle and beef cattle of different breeds, the crossbred bulls of Red Angus cattle, Simmental cattle, Charolais cattle and Jiaxian red cattle were selected and divided into experimental group A (Jiaxian red cattle), group B (Red Angus cattle *Jiaxian red cattle F1) and pure Jiaxian red cattle. Four test groups (Ximental F1 bull *Jiaxian red cattle) and D (Xiajian F1 bull *Jiaxian red cattle) were slaughtered after 3 months of continuous fattening under the same feeding and management conditions. The body size development and meat usage of Jiaxian red cattle and its different hybrid breeds were determined and analyzed by slaughtering test and analysis. The results showed that there was no significant difference in body height, oblique length, chest circumference and tube circumference between the improved cattle and the pure breed cattle (P The weight of trachea, liver, spleen, lung, kidney, carcass meat yield, eye muscle area, meat-bone ratio had no significant difference (P 0.05), but the width of hind leg of carcass was significantly wider than that of Jiaxian red cattle (P 0.05); the weight of high-grade meat and high-quality meat of F1 red cattle were the highest, 70.22 kg and 105.22 kg, respectively, but high. There was no significant difference among the four groups (P 0.05). The high-quality beef rate of F1 generation red cattle was 34.43%, significantly higher than that of Jiaxian red cattle and Xijian F1 generation bulls (P 0.05), and higher than that of Xijian F1 generation bulls (P 0.05). The contents of amino acids (aspartic acid, glutamic acid, glycine and alanine) in the crossbred cattle were 53.85% and 8.04% respectively. The results indicated that red Angus cattle, Simmental cattle and Charolais cattle had no significant advantage in body size development and meat performance, but red Angus cattle were used to improve Jiaxian red cattle. Improvement of Jiaxian Red Cattle by cattle could improve the potential of performance of Jiaxian Red Beef, and moderately increase the weight of high-grade beef and high-quality beef slices, while the improvement of Jiaxian Red Cattle by Charolais cattle could moderately improve beef quality.
【作者单位】：平顶山市畜牧技术推广站;
【基金】：地方优良畜禽品种资源保护及开发利用项目(豫财农[2015]236号)
【分类号】：S823

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