中国牛业科学2025，Vol.51Issue(6)：52-66,15.DOI:10.26951/j.cnki.ccs.2025.06.008
肉用褐牛与其他品种牛肉用性能及风味对比研究
Comparative Study on Meat Performance and Flavor of Brown Beef Cattle and Other Breeds
摘要
Abstract
This study systematically evaluates the growth performance,slaughter performance,nutri-tional quality of meat,and the contents of amino acids,fatty acids,and minerals in Brown Beef cattle,provi-ding a comprehensive analysis of their meat characteristics and genetic traits,with the aim of providing key data and theoretical basis for the breeding of new varieties.The measured values of fattening performance,slaughtering performance,outer ridge nutritional quality,amino acids,fatty acids,mineral element content and other indexes of different breeds of cattle in the published literature were collected and compared and analyzed.The average daily gains of Brown Beef cattle at different age stages was higher than that of other local Chinese breeds,and the slaughter carcass weight of 28-30 months old could reach(492.64±17.33)kg.As a small and medium-sized cattle breed,the slaughter carcass weight of 18-24 months old is compa-rable to that of Charolais,Limousin,and Hereford.The fat content and moisture content of longissimus muscle of Chinese landraces showed different results due to the differences of breeds.However,the protein content was higher than that of the introduced varieties,and the ratio of EAA/NEAA was above 0.68.Chi-nese indigenous cattle showed relatively low levels of saturated fatty acids(SFA)and higher levels of un-saturated fatty acids(UFA).The contents of oleic acid(C18:1n9c)and linoleic acid(C18:2n6t)in Brown Beef cattle were higher than those of other breeds.There were differences in the mineral content of different varieties of beef.In summary,after improvement and breeding,the Brown Beef cattle have enhanced fatte-ning performance and meat production characteristics,with meat quality that is tender,delicious,flavorful,and high in nutritional value.Additionally,the herd size is stable,making it valuable for development and utilization.关键词
肉用褐牛/生长性能/屠宰性能/肌肉营养品质/外脊Key words
Brown Beef cattle/growth performance/slaughter performance/meat nutritional quality/outer ridge分类
农业科技引用本文复制引用
马桢,闫向民..肉用褐牛与其他品种牛肉用性能及风味对比研究[J].中国牛业科学,2025,51(6):52-66,15.基金项目
新疆褐牛联合育种群体改良提升行动计划课题(2025XJHN-5) （2025XJHN-5）
新疆维吾尔自治区肉牛产业技术体系项目(XJARS-10-04) （XJARS-10-04）
新疆维吾尔自治区科技重大专项(2022A02001-1) （2022A02001-1）
