不同饲养方式对新疆褐牛屠宰性能和肉品质特性的影响

doi:10.6048/j.issn.1001-4330.2024.12.026

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (12): 3105-3112.DOI: 10.6048/j.issn.1001-4330.2024.12.026

• 草业·植物保护·畜牧兽医 • 上一篇下一篇

不同饲养方式对新疆褐牛屠宰性能和肉品质特性的影响

苏楠¹(), 马桢², 王骁¹^,³, 陈文中¹, 张雨夏¹, 刘武军¹(), 闫向民²()

1.新疆农业大学动物科学学院,乌鲁木齐 830052
2.新疆畜牧科学院,乌鲁木齐 830011
3.伊犁职业技术学院,新疆伊宁 835000

收稿日期:2024-05-30 出版日期:2024-12-20 发布日期:2025-01-16
通信作者: 刘武军(1966-),女,河南人,教授,博士,硕士生/博士生导师,研究方向为动物遗传与育种,(E-mail)lwj_ws@163.com；
闫向民(1979-),男,新疆奇台人,研究员,博士,硕士生导师,研究方向为肉牛遗传育种与繁殖,(E-mail)yanxiangmin1014@sohou.com
作者简介:苏楠(1998-),男,新疆乌苏人,硕士,研究方向为动物遗传与育种,(E-mail)3132162739@qq.com
基金资助:
新疆维吾尔自治区重大科技专项(2022A02001-1);新疆褐牛联合育种群体改良提升行动计划课题(2023XJHN-14)

Study on the differences of slaughter performance and meat quality characteristics of Xinjiang Brown Cattle by different feeding methods

SU Nan¹(), MA Zen², WANG Xiao¹^,³, CHEN Wenzhong¹, ZHANG Yuxia¹, LIU Wujun¹(), YAN Xiangming²()

1. College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China
2. Xinjiang Academy of Animal Husbandry, Urumqi 830011, China
3. Yili Vocational and Technical College, Yining Xinjiang 835000, China

Received:2024-05-30 Published:2024-12-20 Online:2025-01-16
Supported by:
The Major Scientific R & D Program Project of Xinjiang Uygur Autonomous Region(2022A02001-1);Project of Xinjiang Brown Cattle Joint Breeding Population Improvement Action Program(2023XJHN-14)

摘要/Abstract

摘要：

【目的】 研究栓系和散栏2种饲养方式对新疆褐牛不同肌肉部位肌纤维和肉品质特性的影响。【方法】 试验选取20头30月龄健康状态良好的栓系新疆褐牛和散栏新疆褐牛分成2组,各10头,采集栓系和散放3个部位肌肉(冈上肌、背最长肌、半腱肌)试验肉品质,分析其剪切力、pH值、色差、蒸煮损失和肌纤维特性的差异。【结果】 (1)散栏新疆褐牛的屠宰率、净肉率和肉骨比极显著高于栓系新疆褐牛(P<0.01),净肉重显著高于栓系新疆褐牛(P<0.05),2种饲养方式新疆褐牛的宰前活重、胴体重比例均不显著(P>0.05)。(2)栓系新疆褐牛与散放新疆褐牛冈上肌(GS)相比,蒸煮损失率,肉色L^*、a^*、b^*极显著的低于散放新疆褐牛(P<0.01);系水力、pH值极显著的高于散放新疆褐牛(P<0.01);剪切力两组差异不显著(P>0.05)。栓系新疆褐牛与散放新疆褐牛背最长肌(BZ)相比,肉色L^*、a^*显著低于散放新疆褐牛(P<0.05);剪切力极显著高于散放新疆褐牛(P<0.01);蒸煮损失率,系水力,pH值和肉色b^*两组差异不显著(P>0.05)。栓系新疆褐牛与散放新疆褐牛半腱肌(BJ)相比,肉色L^*、b^*极显著低于散放新疆褐牛(P<0.01);蒸煮损失率,系水力,剪切力,pH值和肉色a^*两组差异不显著(P>0.05)。3个肌肉部位肉的硬度、弹性和回复性均不显著(P>0.05)。(3)肌纤维直径、肌纤维面积和肌纤维密度3个部位肉均不显著(P>0.05)。【结论】 与栓系相比,新疆褐牛散栏饲养更有利于改善其屠宰性能,其次散栏饲养的新疆褐牛冈上肌(GS)和背最长肌(BZ)的嫩度和多汁性更好,肉的颜色更鲜红。

关键词: 新疆褐牛; 栓系; 散栏; 屠宰性能; 肉品质; 肌纤维

Abstract:

【Objective】 The purpose of this experiment is to study the difference of muscle fiber and meat quality characteristics in different muscle parts of Xinjiang Brown Cattle between tethered and free-range feeding methods.【Methods】 In this experiment, 20 head of cattle 30-month-old healthy tethered Xinjiang Brown Cattle and scattered Xinjiang Brown Cattle were divided into two groups with 10 in each group.The muscles of tethered Xinjiang Brown Cattle and scattered Xinjiang Brown Cattle (supraspinatus muscle, longissimus dorsi muscle and semitendinosus muscle) were collected for meat quality test, and the differences in shear force, pH value, color difference, cooking loss and muscle fiber characteristics were analyzed.【Results】 (1) The slaughter rate, Clean meat rate and meat-bone ratio of Xinjiang Brown Cattle were significantly higher than those of tethered Xinjiang Brown Cattle (P<0.01), and the clean meat weight was significantly higher than that of tethered Xinjiang Brown Cattle (P<0.05), but the ratio of fur weight, fat weight and genital weight to live weight was significantly lower than that of tethered Xinjiang Brown Cattle (P<0.01).The live weight before slaughter, carcass weight and the ratio of head, hoof and tail weight to live weight of Xinjiang Brown Cattle in two feeding methods were not significant (P>0.05).(2) The cooking loss rate, meat color L^*, a^* and b^* of tethered Xinjiang Brown Cattle were significantly lower than those of loose Xinjiang Brown Cattle (P<0.01).The hydraulic power and pH value of Xinjiang Brown Cattle were significantly higher than those of Xinjiang Brown Cattle (P<0.01).There was no significant difference in shear force between the two groups (P>0.05).Compared with BZ, L^* and a^* of tethered Xinjiang Brown Cattle were significantly lower than those of scattered Xinjiang Brown Cattle (P<0.05).The shear force was significantly higher than that of Xinjiang Brown Cattle (P<0.01).There was no significant difference in cooking loss rate, hydraulic power, pH value and meat color b^* between the two groups (P>0.05).Compared with the semi-tendinous muscle (BJ) of Xinjiang Brown Cattle, the meat color L^* and b^* of tethered Xinjiang Brown Cattle were significantly lower than those of Xinjiang Brown Cattle (P<0.01).There was no significant difference in cooking loss rate, hydraulic power, shear force, pH value and meat color a^* between the two groups (P>0.05).The hardness, elasticity and resilience of the three muscle parts were not significant (P>0.05).(3) Muscle fiber diameter, muscle fiber area and muscle fiber density were not significant (P>0.05).【Conclusion】 Compared with tethered cattle, Xinjiang Brown Cattle reared in free range is more conducive to improving its slaughter performance, followed by Xinjiang Brown Cattle reared in free range, whose supraspinatus muscle (GS) and longissimus dorsi muscle (BZ) are more tender and juicy, and their meat is more bright red.

Key words: Xinjiang Brown Cattle; tethered system; scattered column; slaughtering performance; meat quality; muscle fiber

中图分类号:

S823

苏楠, 马桢, 王骁, 陈文中, 张雨夏, 刘武军, 闫向民. 不同饲养方式对新疆褐牛屠宰性能和肉品质特性的影响[J]. 新疆农业科学, 2024, 61(12): 3105-3112.

SU Nan, MA Zen, WANG Xiao, CHEN Wenzhong, ZHANG Yuxia, LIU Wujun, YAN Xiangming. Study on the differences of slaughter performance and meat quality characteristics of Xinjiang Brown Cattle by different feeding methods[J]. Xinjiang Agricultural Sciences, 2024, 61(12): 3105-3112.

图/表 4

参考文献 26

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项目 Items	栓系 Tethered system	散栏 Scattered column	P值 P value
宰前活重Live weight before slaughter	747.6±52.32	700.8±75.00	0.123
胴体重Carcass weight	433.03±30.25	434.45±44.85	0.935
净肉重Meat weight	291.03±13.95	317.56±34.69^*	0.045
肉骨比Meat-bone ratio	4.29±0.35	4.98±0.35^**	<0.01
屠宰率Dressing percentage	57.94±1.50	62.03±1.37^**	<0.01
净肉率Net meat percentage	39.00±1.58	45.31±0.89^**	<0.01

项目 Items	栓系 Tethered system	散栏 Scattered column	P值 P value
宰前活重Live weight before slaughter	747.6±52.32	700.8±75.00	0.123
胴体重Carcass weight	433.03±30.25	434.45±44.85	0.935
净肉重Meat weight	291.03±13.95	317.56±34.69^*	0.045
肉骨比Meat-bone ratio	4.29±0.35	4.98±0.35^**	<0.01
屠宰率Dressing percentage	57.94±1.50	62.03±1.37^**	<0.01
净肉率Net meat percentage	39.00±1.58	45.31±0.89^**	<0.01

项目 Items		栓系GS Tethering GS	散放GS Scattered column GS	栓系BZ Tethering BZ	散放BZ Scattered column BZ	栓系BJ Tethering BJ	散放BJ Scattered column BJ
蒸煮损失率 Cooking loss rate		28.92±4.24	35.53±3.62^**	31.17±2.64	29.44±2.27	34.53±3.02	33.53±2.56
失水率 Water loss rate		62.59±2.47^**	58.57±3.12	62.72±3.24	64.50±1.66	60.01±2.75	59.62±2.81
剪切力 Shear force		60.78±16.25	70.74±15.93	103.20±21.33^*	82.02±23.61	79.68±13.46	82.46±15.52
pH值 pH value		5.83±0.18^**	5.60±0.12	5.47±0.12	5.47±0.03	5.57±0.18	5.51±0.05
肉色 Flesh	L^*	30.92±0.77	34.24±1.53^**	31.52±1.77	33.07±1.52^*	35.01±2.10	40.86±1.91^**
	a^*	18.53±1.09	20.95±1.10^**	18.11±1.59	20.15±1.74^*	22.99±1.64	24.36±1.71
	b^*	4.77±0.53	6.14±0.76^**	5.31±1.05	6.19±1.10	8.30±0.96	10.08±1.50^**
硬度 Hardness		20.10±18.42	19.72±19.36	9.52±1.67	6.83±4.34	7.04±8.72	10.60±6.72
弹性 Elasticity		77.66±6.40	81.73±6.28	70.81±5.66	70.97±7.88	87.94±2.24	92.88±7.90
回复性 Resilience		38.97±6.72	41.17±5.93	41.73±0.83	39.02±5.52	61.70±5.82	66.12±10.05
肌间脂肪 Intramuscular fat		-	-	11.48±3.03^**	5.57±0.99	-	-
水分 Moisture content		73.78±1.04	74.39±1.20	70.69±1.51	71±1.57	72.77±1.64	73.77±1.07
粗蛋白质 Crude protein		22.57±2.48	22.64±2.89	25.17±1.79	25.98±1.57	24.97±1.44	24.5±2.83
粗脂肪 Crude fat		1.24±0.28	1.3±0.44	1.86±0.84	1.46±1.00	1.69±1.18	1.24±0.27

项目 Items		栓系GS Tethering GS	散放GS Scattered column GS	栓系BZ Tethering BZ	散放BZ Scattered column BZ	栓系BJ Tethering BJ	散放BJ Scattered column BJ
蒸煮损失率 Cooking loss rate		28.92±4.24	35.53±3.62^**	31.17±2.64	29.44±2.27	34.53±3.02	33.53±2.56
失水率 Water loss rate		62.59±2.47^**	58.57±3.12	62.72±3.24	64.50±1.66	60.01±2.75	59.62±2.81
剪切力 Shear force		60.78±16.25	70.74±15.93	103.20±21.33^*	82.02±23.61	79.68±13.46	82.46±15.52
pH值 pH value		5.83±0.18^**	5.60±0.12	5.47±0.12	5.47±0.03	5.57±0.18	5.51±0.05
肉色 Flesh	L^*	30.92±0.77	34.24±1.53^**	31.52±1.77	33.07±1.52^*	35.01±2.10	40.86±1.91^**
	a^*	18.53±1.09	20.95±1.10^**	18.11±1.59	20.15±1.74^*	22.99±1.64	24.36±1.71
	b^*	4.77±0.53	6.14±0.76^**	5.31±1.05	6.19±1.10	8.30±0.96	10.08±1.50^**
硬度 Hardness		20.10±18.42	19.72±19.36	9.52±1.67	6.83±4.34	7.04±8.72	10.60±6.72
弹性 Elasticity		77.66±6.40	81.73±6.28	70.81±5.66	70.97±7.88	87.94±2.24	92.88±7.90
回复性 Resilience		38.97±6.72	41.17±5.93	41.73±0.83	39.02±5.52	61.70±5.82	66.12±10.05
肌间脂肪 Intramuscular fat		-	-	11.48±3.03^**	5.57±0.99	-	-
水分 Moisture content		73.78±1.04	74.39±1.20	70.69±1.51	71±1.57	72.77±1.64	73.77±1.07
粗蛋白质 Crude protein		22.57±2.48	22.64±2.89	25.17±1.79	25.98±1.57	24.97±1.44	24.5±2.83
粗脂肪 Crude fat		1.24±0.28	1.3±0.44	1.86±0.84	1.46±1.00	1.69±1.18	1.24±0.27

项目 Items	肌纤维总数 Total number of muscle fibers	肌纤维直径 Muscle fiber diameter(mm)	肌纤维面积 Muscle fiber area (mm²)	肌纤维密度 Muscle fiber density (n/mm)
栓系GS Tethering GS	33.2±7.97	0.056±0.006	0.062±0.005	548.733±163.95
散栏GS Scattered column GS	42.1±10.24^*	0.052±0.007	0.12±0.124	583.003±168.02
栓系BZ Tethering BZ	29.4±6.66	0.059±0.004	0.068±0.01	434.965±65.36
散栏BZ Scattered column BZ	38±4.19^**	0.053±0.007	0.080±0.02	503.622±113.91
栓系BJ Tethering BJ	25.8±6.07	0.066±0.008	0.0712±0.01	364.517±52.86
散栏BJ Scattered column BJ	26.1±5.45	0.062±0.009	0.0722±0.013	377.646±96.99

不同饲养方式对新疆褐牛屠宰性能和肉品质特性的影响

Study on the differences of slaughter performance and meat quality characteristics of Xinjiang Brown Cattle by different feeding methods

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[4]	何宗龙, 侯晨曦, 洪文娟, 姚力丹, 决肯•阿尼瓦什. 和田多胎红羊屠宰性能及6月龄羊肉成分分析[J]. 新疆农业科学, 2022, 59(8): 2073-2080.
[5]	杜玮, 李红波, 周振勇, 张金山, 崔繁荣, 叶志兵, 袁理星, 张杨. 新疆褐牛、哈萨克牛产肉性能及肉品质对比分析[J]. 新疆农业科学, 2022, 59(7): 1814-1819.
[6]	李红波, 李娜, 闫向民, 叶治兵, 崔繁荣, 张杨. 新疆褐牛瘦素基因在不同部位中表达水平与肉质指标的关联性[J]. 新疆农业科学, 2022, 59(4): 1034-1040.
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[10]	欧秀琼, 李星, 钟正泽, 张晓春. 猪肌肉肌纤维特性与肌肉品质的关系及品种、性别差异[J]. 新疆农业科学, 2019, 56(12): 2345-2352.
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[13]	谭世新;魏趁;热西提·阿不都热依木;李红燕;王玉钦;田晓阳;卡米拉·买买提;黄锡霞. 荷斯坦牛和新疆褐牛配妊时间的影响因素分析[J]. , 2016, 53(10): 1947-1953.
[14]	再娜古丽·君居列克;谭世新;朱金山;热西提·阿不都热依木;刘志强;李宗方;黄锡霞;王雅春;努日曼·芒力克. 新疆褐牛种公牛生长发育规律研究[J]. , 2014, 51(4): 723-728.
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