中国草食动物科学2026，Vol.46Issue(3)：91-99,9.DOI:10.3969/j.issn.2095-3887.2025.00.063
川南山地牛及其三元杂交牛不同部位肉品质分析
Analysis of Meat Quality in Different Cuts from Chuannan Mountain Cattle and Their Three-way Crossbred Offspring
摘要
Abstract
This study analyzed the differences in meat quality between Chuannan Mountain cattle and their three-way crossbred(with Simmental cattle and Angus cattle)offspring to provide a reference for producing high-end beef.Healthy 12-month-old male Chuannan Mountain cattle(n=6)and male three-way crossbred offspring(n=6)were se-lected as research subjects.After 365 days of standardized fattening with same feeding and management conditions,the animals were slaughtered.The differences in mass ratio of different meat cuts and eating quality indicators between the two groups were measured and analyzed.The results showed that compared with Chuannan Mountain cattle,the three-way crossbred offspring exhibited a significant increase(P<0.05)in the mass ratio of the tenderloin,rib eye roll,eye round,and rump cap(as a percentage of pre slaughter live weight),as well as in the mass ratio of total high-grade meat and total high-quality meat(P<0.05).The shear force of the tenderloin was significantly reduced(P<0.05).The drip loss rates of the tenderloin,outside flat,and knuckle were significantly or extremely significantly decreased(P<0.05 or P<0.01),and the cooking yield showed an increasing trend.The pH values of the tenderloin and brisket at 45 min post-mortem,and of the striploin and shank at 24 h post-mortem,and of the striploin and rib eye roll at 48 h post-mortem were significantly or extremely significantly increased(P<0.05 or P<0.01).Regarding meat color indicators,the a* val-ues of the chuck tender,eye round,and plate at 24 h post-mortem,and the b* values of the tenderloin,chunk roll,eye round,and brisket at 24 h post-mortem were significantly or extremely significantly increased(P<0.05 or P<0.01).For fat color indicators,the L* values of most cuts(except the chunk roll,knuckle,and brisket)at 1 h post-mortem were significantly or extremely significantly increased(P<0.05 or P<0.01),while the a* value of the striploin and the b* val-ues of the rib eye roll and topside were significantly decreased(P<0.05).By 24 h post-mortem,the L* values of the chuck roll,brisket,and shank,and the a* values of the chuck tender and rump cap were significantly increased(P<0.05).In conclusion,the three-way crossbred offspring exhibit distinct hybrid advantages in meat production perfor-mance and key edible quality indicators,showing potential for high-end beef production.关键词
川南山地牛/西门塔尔牛/安格斯牛/肉品质Key words
Chuannan Mountain cattle/Simmental cattle/Angus cattle/meat quality分类
农业科技引用本文复制引用
马晓琴,付茂忠,邓小东,王巍,方东辉,甘佳,阿果约达,石溢,陈晓云,陈莹,易军..川南山地牛及其三元杂交牛不同部位肉品质分析[J].中国草食动物科学,2026,46(3):91-99,9.基金项目
四川省科技支撑计划"十四五"牛育种攻关项目(2021YFYZ0001) （2021YFYZ0001）
国家现代农业产业技术体系四川肉牛创新团队建设项目(SCCXTD-2025-13) （SCCXTD-2025-13）
雅安市创建国家现代农业产业科技创新中心"揭榜挂帅"项目(kczx2023-2025-18,kczx2023-2025-22,kczx2023-2025-26) （kczx2023-2025-18,kczx2023-2025-22,kczx2023-2025-26）
