延边黄牛阉牛和母牛肉质性状比较分析

Comparative Analysis on Beef Quality Traits of Steers and Cows in Yanbian

摘要:

通过试验分析研究延边黄牛阉牛和母牛不同部位的肉质差异,旨在为探究性别对肉质的影响提供参考依据,进一步提高母牛不同部位的肉品利用率。选取体况良好,年龄和体重相近的延边黄牛阉牛和淘汰母牛各10头,育肥期10个月,屠宰后取西冷、上脑、三角牛霖、三筋和肋条这五个部位的肉样,对肉质性状(水分、灰分、蛋白质、脂肪、剪切力、pH、肉色)和背膘厚度进行测定。结果表明:延边黄牛中母牛在西冷、三角牛霖的水分含量显著高于阉牛(P<0.05),在上脑、三筋、肋条这三个部位的水分含量与阉牛无显著差异(P>0.05);阉牛在上脑、西冷、三角牛霖的脂肪含量显著高于母牛(P<0.05),在三筋、肋条两个部位的脂肪含量与母牛无显著差异(P>0.05);母牛在肋条的剪切力值、亮度(L^*)显著高于阉牛(P<0.05),其余部位与阉牛差异不显著(P>0.05);阉牛在上脑、三筋、肋条、西冷的黄度(b^*)极显著高于母牛(P<0.01),在三角牛霖与母牛无显著差异(P>0.05);阉牛的背膘厚度显著高于母牛(P<0.05);阉牛和淘汰母牛各部位的灰分含量、蛋白质含量、pH、红度(a^*)均无显著差异(P>0.05)。母牛的肉品品质虽然总体逊色于阉牛,但是含水量和肉色却优于阉牛,是很有利用价值的牛肉资源。

Abstract:

Through the analysis of the meat quality of different parts between Yanbian yellow steers and cows, the aim is to provide reference for exploring the effect of sex on the meat quality, and to further improve the utilization rate of meat in different parts of the cows.10 fattening culling cows and 10 fattening steers from same age and body weight were selected respectively and slaughtered under the same feeding conditions, then take striploin, chuck roll,blade, triangle topside, rib for the measurement of the meat quality（water content, ash content, protein content, fat,shear force, pH, color parameters） and backfat thickness. The results showed that the water content of striplion and triangle topside of cow was higher than that of steer（P＜0.05）, but there was no significant effect on water content of chuck roll, blade, rib between culling cow and steer（P＞0.05）. The fat content of chuck roll, striplion, triangle topside of steer was higher than that of cullingcow（P＜0.05）, while there was no significant effect on fat content of blade, rib between culling cow and steer（P＞0.05）. Brightness（L^*） and shear force of rib of culling cow was higher than that of steer（P＜0.05）, while there was no significant effect on the rest（P＞0.05）. Yellowness（b^*） of chuck roll,blade, rib and striplion of steer was significantly higher than that of culling cow（P＜0.01）. Backfat thickness of steer was higher than that of culling cow（P＜0.05）. Gender had no significant effect on protein content, ash content, pH,and redness（a^*）. The results showed that although the meat quality of cows was generally inferior to that of yak, the water content and flesh color were better than yak, which was a valuable beef resource.