帕米尔牦牛屠宰性能及肉品质分析OA北大核心

To reveal the characteristics of Pamir yak germplasm resources,5 adult males and 5 females were selected for slaughter performance and meat quality testing,compared and analyzed with Chawula yak,Huanhu yak,Datong yak,Sunan yak,Jinchuan yak,and Jiulong yak in literature.The results showed that the live weight(317.00 kg),car-cass weight(164.16 kg),loin muscle area(45.85 cm2),slaughter rate(51.32%),and net meat rate(39.56%)of Pamir yak bulls were 25.79%,29.60%,11.45%,2.23%,and 0.18%higher than those of cows,respectively.The meat to bone ratio of cow(4.48)was 12.10%higher than that of bull.Compared with other yak breeds,the live weight and carcass weight of Pamir yak bulls were 3.31%and 43.01%higher than those of Datong yak,and were 39.04%and 61.10%higher than those of Huanhu yak;the slaughter rate was 13.49%higher than Datong yak,14.89%higher than Huanhu yak,and 6.01%higher than Chawula yak;the net meat rate was 31.38%and 15.13%higher than Datong yak and Huan-hu yak,respectively,and the meat to bone ratio was 7.53%higher than Huanhu yak.The cooked meat rate(62.38%),pH0(5.86),pH24(5.46),and tenderness(10.04 kgf)of Pamir yak bulls were higher than those of female yaks by 1.33%,1.21%,3.80%,and 9.61%,respectively.However,the brightness(9.97),redness(37.14),and yellowing(10.73)of fe-male yak meat were higher than those of bulls by 23.24%,4.44%,and 2.68%,respectively.The total amino acid con-tent of Pamir yak male beef(21.09 g/100g)was 13.39%higher than that of Datong yak,and 2.08%higher than that of Jinchuan yak.The EAA/TAA of Pamir yak male and female beef were both greater than 38.5%,with EAA/NEAA of 63.87%and 63.19%,respectively.It indicated that Pamir yak meat not only had abundant amino acid content,but also had a suitable ratio of essential and non-essential amino acids.It can be seen that Pamir yaks had good slaughtering performance,excellent meat quality and nutritional value.In the future breeding and fattening process,more attention should be paid to the yield of high-quality meat chunks and the overall improvement of meat quality and nutritional value.