【作者】 周磊；

【导师】 余雄； 方光新；

【作者基本信息】 新疆农业大学 ， 动物营养与饲料科学， 2007， 硕士

【摘要】 试验通过测定不同畜禽不同部位肌肉的失水率、系水率、蒸煮损失、糖酵解潜力、胶原蛋白含量、剪切力、肌红蛋白含量、粗蛋白含量、水分含量、肌内脂肪含量和粗灰分的含量来建立评定畜禽肉品质的方法和比较不同畜禽的肉品质。试验分别采取1.5岁左右的荷斯坦牛,荷斯坦杂种牛(荷×褐),黄牛,新疆褐牛杂种牛(褐×黄),新疆褐牛和西门塔尔杂种牛(褐×西)等六个品种各5头公牛的左侧半胴体11～13肋骨间的背最长肌进行肉品质分析(试验Ⅰ)。试验分别采取5岁左右的伊犁马和哈萨克马两个品种各5匹公马的左侧半胴体11～13肋骨间的背最长肌、半踺肌和臀中肌进行肉品质分析(试验Ⅱ)。试验分别采取12月龄的陶赛特与阿勒泰杂交公羊(陶×阿)和萨福克与阿勒泰杂交公羊(萨×阿)两个品种各5只的左侧半胴体11～13肋骨间的背最长肌、半踺肌、股外侧肌和腰大肌进行肉品质分析(试验Ⅲ)。试验分别选取体重为1.5～1.7Kg,60日龄的艾维茵和90日龄的三黄鸡各10只的腿肌和胸肌进行肉品质分析(试验Ⅳ):结果表明:新疆褐牛剪切力、肌红蛋白含量分别比荷斯坦牛和黄牛低13.51%和15.22%、5.67%和14.08%;粗蛋白、肌内脂肪含量则分别比荷斯坦牛和黄牛高4.36%和5.14%,96.63%和52.17%。通过新疆褐牛分别与荷斯坦牛和黄牛杂交,使这两个品种牛肉剪切力值和胶原蛋白含量分别降低了1.26%、6.31%和5.34%、8.57%;蛋白和肌内脂肪含量分别提高了2.65%、2.32%和7.87%、27.83%。肌红蛋白的含量分别提高了5.36%和降低了8.20%。以背最长肌为例,哈萨克马的失水率、蒸煮损失、糖酵解潜力、剪切力分别比伊犁马高6.09%、1.93%、4.68%、2.79%;粗蛋白和肌内脂肪含量哈萨克马比伊犁马低4.17%和19.91%。哈萨克马和伊犁马不同部位肌肉粗蛋白含量的关系是背最长肌>半踺肌>臀中肌;肌红蛋白含量的关系是臀中肌>半踺肌>背最长肌;嫩度的关系是半踺肌>臀中肌>背最长肌。陶×阿杂种羊的背最长肌和股外侧肌的系水率、糖酵解潜力、剪切力、肌红蛋白含量分别比都萨×阿杂种羊低0.26%和0.05%、1.97%和0.83%、1.61%和1.96%、0.52%和1.95%,无显著差异(P>0.05)。同一品种不同部位胶原蛋白含量的关系腰大肌<背最长肌<股外侧肌;剪切力关系都是股外侧肌>背最长肌;肌红蛋白含量的关系股外侧肌>腰大肌>背最长肌>半踺肌。三黄鸡胸肌的肌红蛋白、胶原蛋白、粗蛋白、肌内脂肪含量分别比艾维茵肉鸡胸肌高3.51%、5.47%、0.21%、8.46%;系水率则三黄鸡胸肌比艾维茵肉鸡胸肌低0.42%。同品种不同部位剪刀切力、胶原蛋白含量、肌红蛋白含量和系水力的关系都是腿肌>胸肌无显著差异(P>0.05);粗蛋白含量和水分含量都为胸肌显著高于腿肌,(P<0.05)。不同畜种肉色的关系是马肉最深,牛、羊肉次之,鸡肉最浅;嫩度是鸡肉最嫩,牛、羊肉次之,马肉最老。更多还原

【Abstract】 The paper measured Rate dehydrate, Water holding capacity, cooking loss, Glycolytic Potential (GP), Total collegen, warner-bratzler shear value. (WBS), Myoglobin, (Mb), Crude protein (CP), Humidity ratio, Intermuscular fat (IMF), Crude ash of different part of muscle to establish method of assessment meat quality and compare meat quality of different Livestock and poultry.The experiment used the Longissimus dorsi (LD) in 11~13 among the ribs of left body as the material to analyse the quality of meat of five breeds of Holstein, cattalo (Holstein×Xinjiang Brown Cattle), Yellow Cattle, Xinjiang Brown Cattle cattalo (Xinjiang Brown Cattle×Yellow Cattle), Xinjiang Brown Cattle×Simmental cattalo. (T1).test 2 made use of Longissimus dorsi (LD) in 11~13 among the ribs of left body Semitendinosus and Gluteus medius in medium fat five years old Ili horse and Kazakstan horse(five head) under herd condition as the material to analyse the quality of meat (T2) test 3 measure and analyse the meat quality of the Longissimus dorsi (LD) in 11~13 among the ribs of left body in Suffolk with Altai crossbreed buck(S×A)and dorsed with Altai crossbreed buck(T×A)of two breed,test 4 choose leg meat and Breast Muscle of 1.5～1.7kg Mattress of 60 days and Tree-yellow chicken of 90 days to analyse meat qualityThe result showed that warner-bratzler shear value and (WBS) Myoglobin(Mb) of Xinjiang Brown Cattle was reduced 13.51% and 15.22%,5.67% and 14.08% than Holstein and Yellow Cattle Crude protein (CP) and Intermuscular fat (IMF) was highten 4.36% and 5.14%,96.63% and 52.17% than Holstein and Yellow Cattle, Xinjiang Brown Cattle crossed with Holstein and Yellow Cattle, warner-bratzler shear value. (WBS) and the content of Total collegen lower 1.26%、6.31%和5.34%、8.57% respectively, the content of protein and Myoglobin(Mb) highten 2.65%、2.32%和7.87%、27.83% separately,the content of Myoglobin(Mb) highten 5.36% and 8.20% respectively,For instance of the Longissimus Doris,The Rate dehydrate, Cooking Loss, Glycolytic Potential and Warner-bratzler Shear Value of Kazakstan Horse are higher 6.09%、1.93%、4.68%、2.79% than Ili horse; Crude protein and Intermuscular fat content are lower 4.17% and 19.91%. The relation of differents position of Kazakstan Horse and Ili horse is Longissimus dorsi> Semitendinosus > Gluteus medius; The relation of Myoglobin is Gluteus medius> Semitendinosus > Longissimus dorsi; The relation of meat tenderness is Semitendinosus>Gluteus medius> Longissimus dorsi.The content of Water holding capacity, Glycolytic Potential, warner-bratzler shear value and Myoglobin of the T×A hybrid sheep is lower 0.26%g and 0.05%, 1.97% and 0.83%, 1.61% and 1.96%, 0.52% and 1.95%,no significant difference(P>0.05). The relation Total collegen of differents position of same breed is psoas<Longissimus dorsi<Vastus Lateralis; The relation of warner-bratzler shear value is Vastus Lateralis> Longissimus dorsi; The relation of Myoglobin is Vastus Lateralis> psoas> Longissimus dorsi> Semitendinosus. Myoglobin, Total collegen, Crude protein and Intermuscular fat of three-yellow chicken Breast Muscle is higher 3.51%, 5.47%, 0.21%, 8.46% than Avian broiler; The Water holding capacity of three-yellow chicken Breast Muscle is lower 0.42% than Avian broiler. The all relation of warner-bratzler shear value, Total collegen, Myoglobin and Water holding capacity content of same breed is leg meat> Breast Muscle (P>0.05);The content of crude protein and water of Breast Muscle is significant different (p<0.05). The paper also indicate the relation of different breeds meat color is horse meat>beef>mutton>chicken meat; the relation of different breeds tenderness is chicken meat>beef>mutton> horse meat.更多还原