皖东牛遗传资源评估及牛肉营养和加工特性研究

发布时间：2018-09-12 11:41

【摘要】：本文通过调查、测量和性能测定对安徽省皖东牛遗传资源进行评估,并对其肉品质和加工特性进行研究,探讨皖东牛的肉用性能及优质牛肉开发利用价值。以期为皖东牛遗传资源保护和开发利用提供建议,并为其科学饲养、优质牛肉分割与加工提供参考。试验包括下列三部分内容:(1)皖东牛遗传资源评估;(2)皖东牛不同性别肉品质和加工特性的比较;(3)皖东牛不同部位肉品质和加工特性的比较。试验一:通过抽样调查、现场测量、查阅文献等方法,对皖东牛的形成背景、群体与数量分布、体貌特征、体尺与体重、生产性能、饲养管理情况、品种保护及遗传利用现状进行个性描述。在对皖东牛进行遗传资源评估的基础上,提出皖东牛遗传资源保护及开发利用建议,展望皖东牛作为地方遗传资源在促进安徽省肉牛产业中的积极作用。试验二:选取30±2月龄皖东牛公牛(活体重709.6?59.7kg)、母牛(活体重384.2?15.9kg)和阉牛(活体重522.4?34.4kg)各5头。分别取其背最长肌进行营养成分、肉色、保水性、嫩度、乳化特性和凝胶特性的测定。结果表明:不同性别牛肉的水分、粗灰分、肉色和乳化稳定性差异不显著(P0.05),而性别因子对其他指标则存在显著或极显著差异(P0.05或P0.01)。阉牛的保水性最佳,滴水损失、蒸煮损失、解冻损失分别达到1.09%、29.84%、6.62%;母牛的嫩度最佳(鲜样、蒸煮后剪切力分别为6.16N、24.11N);公牛(8.03ml/g)和阉牛(7.96ml/g)的乳化能力优于母牛(6.70ml/g);公牛的凝胶强度(60.62g×cm)和保水性(93.93%)均更好。综合评定认为阉牛与母牛的牛肉品质优于公牛,适合进行高档优质冷鲜肉生产;而公牛的加工特性最好,适宜进行凝胶和乳化类肉制品的加工。试验三:选取30±2月龄皖东牛阉牛6头,平均活体重为512.2±39.9kg。取冈上肌、冈下肌、半膜肌、半腱肌、腰大肌和背最长肌6个部位,分别进行肉色、保水性、嫩度、乳化特性和凝胶特性的测定比较。结果表明:半膜肌L*值极显著高于其他部位(P0.01),达到44.22,冈上肌15.88、冈下肌14.91a*值相对较高。冈下肌和腰大肌具有优异的保水性,半膜肌和半腱肌则相对较差,冈上肌仅在解冻损失(4.79%)方面优势明显。腰大肌的嫩度最佳(鲜样和蒸煮后剪切力分别为10.78N/cm2、22.05N/cm2)。半腱肌的凝胶强度明显高于其他部位达到70.03g×cm,半膜肌和背最长肌则相对较差。凝胶保水性半腱肌94.82%、冈下肌91.68%、半膜肌91.63%较好,腰大肌77.74%极显著差于其他部位(P0.01)。半膜肌的乳化能力10.95ml/g明显优于其他部位,背最长肌和冈上肌也在此方面体现出较高的价值。
[Abstract]:In this paper, the genetic resources of Anhui East Anhui cattle were evaluated by investigation, measurement and performance measurement, and the meat quality and processing characteristics of Anhui cattle were studied, and the meat performance and the utilization value of high quality beef were discussed. In order to provide suggestions for the conservation, development and utilization of cattle genetic resources in East Anhui Province, and to provide reference for its scientific breeding, high quality beef segmentation and processing. The experiment includes the following three parts: (1) evaluation of genetic resources of East Anhui cattle; (2) comparison of meat quality and processing characteristics between different sexes of East Anhui cattle; (3) comparison of meat quality and processing characteristics in different parts of East Anhui cattle. Experiment 1: through sampling investigation, field measurement, literature review and other methods, the formation background, population and quantity distribution, physical features, body size and body weight, production performance, raising and management of East Anhui cattle were studied. The present situation of variety protection and genetic utilization was described. Based on the evaluation of genetic resources of Anhui East Anhui cattle, some suggestions on the protection, development and utilization of genetic resources were put forward, and the positive role of Anhui cattle as local genetic resources in promoting beef cattle industry in Anhui Province was prospected. Experiment 2: five cattle (live weight 709.6?59.7kg), five cows (live weight 384.2?15.9kg) and five castrated cattle (live weight 522.4?34.4kg) were selected from 30 卤2 months old Anhui Dong cattle. The nutrient composition, meat color, water retention, tenderness, emulsification and gel properties of the longissimus dorsi muscle were determined. The results showed that there were no significant differences in moisture content, crude ash content, meat color and emulsification stability among different genders (P0.05), while gender factors had significant or extremely significant differences in other indexes (P0.05 or P0.01). The water retention of castrated cattle is the best, the loss of drip, cooking and thawing are as high as 1.09% and 29.84% 6.62, respectively. The tenderness of cows is the best (fresh sample, fresh sample). After cooking, the shear stress was 6.16Nm 24.11N, the emulsification ability of bull (8.03ml/g) and castrated cow (7.96ml/g) was better than that of cow (6.70ml/g), and the gel strength (60.62g 脳 cm) and water retention (93.93%) of bull were better than that of cow (6.70ml/g). It was concluded that the beef quality of castrated cattle and cows was superior to that of bulls, and was suitable for the production of high grade cold fresh meat, while the processing characteristics of bulls were the best, which were suitable for the processing of gel and emulsified meat products. In the third experiment, 6 castrated cattle (30 卤2 months old) were selected, with an average live weight of 512.2 卤39.9 kg. The meat color, water retention, tenderness, emulsification and gel properties were measured and compared in the superior, inferior, semimembranous, semitendinosus, psoas major and longissimus dorsi, respectively. The results showed that the L* value of semimembranous muscle was significantly higher than that of other parts (P0.01), which reached 44.22, 15.88 in supraspinatus muscle and 14.91 a * in infraspinal muscle. The inferior spinous muscle and psoas major muscle had excellent water retention, while the semimembranous muscle and semitendinosus muscle were relatively poor, and the supraspinatus muscle only had an obvious advantage in thawing loss (4.79%). The tenderness of psoas major muscle was the best (fresh and cooked shear stress was 10.78 N / cm ~ 2 路cm ~ (2) and 22.05 N / cm ~ (- 2), respectively). The gel strength of semitendinosus was significantly higher than that of 70.03g 脳 cm, and longissimus dorsi muscles. The gelatinous water-retaining semitendinosus was 94.82%, the infraspinal muscle 91.68, the semilemma 91.63%, the psoas major 77.74% significantly worse than other parts (P0.01). The emulsification ability of semimembranous muscle was obviously superior to that of other parts, and the longissimus dorsi and supraspinatus muscle also had higher value in this aspect.
【学位授予单位】：安徽农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S823;TS251.52

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