家畜生态学报2012，Vol.33Issue(6)：20-24,5.
秦川肉牛新品系公牛肉用性能研究
Research on Meat performance of New Breed of Qinchuan Bull
摘要
Abstract
Five healthy new breed of Qinchuan Bulls were slaughtered to analyze several meat production traits, including slaughtering rate, meat percentage, carcass meat percentage, meat-bone ratio. Ten parts of the carcasses,namely,Tenderloin, Strip loin, Rib eye, High Rib, Beef Rump, Brisket, Silverside, Beef Flank, Rib Cut and Beef Neck,were obtained to detect water percentage, crude ash, crude fat, crude protein, tenderness, water holding capacity and cooking loss. The results indicated the new breed of Qinchuan cattle have improved significantly in the daily gain, meat production rate, carcass meat percentage, meat-bone ratio when compared with traditional Qinchuan cattle, suggesting after standard fattening, 24 months old new breed Qinchuan cattle have already been up to international standard of high-grade quality beef cattle. Moreover, the meat quality of the ten different carcass parts varied from each other. In the study,the meat quality from ten different carcass sections were assessed, and Strip loin, High Rib, Tenderloin and Rib eye were identified to be high-grade meat,and Rib Cut, Beef Rump, Silverside, Beef Flank to be mid-range meat and Brisket, and Beef Neck to be low-grade meat.关键词
秦川牛/产肉性能/胴体部位/肉质Key words
new breed of Qinchuan Bull/meat performance/carcass cuts/beef quality分类
农业科技引用本文复制引用
朱光星,昝林森,张亚冉,辛亚平,王洪宝..秦川肉牛新品系公牛肉用性能研究[J].家畜生态学报,2012,33(6):20-24,5.基金项目
国家现代农业产业技术体系建设专项(CARS-38) （CARS-38）
"十二五"国家科技支撑计划(2011BAD28B04-03) （2011BAD28B04-03）
"十二五"国家863计划(2011AA100307-02) （2011AA100307-02）
