本文選題：肉牛 + 季節(jié)�。� 參考：《吉林農(nóng)業(yè)大學(xué)》2015年碩士論文

【摘要】：隨著我國(guó)經(jīng)濟(jì)的發(fā)展,居民生活水平不斷提高,居民食品消費(fèi)結(jié)構(gòu)也在不斷完善,牛肉市場(chǎng)也在逐年擴(kuò)大。但是由于宰前階段應(yīng)激反應(yīng)會(huì)導(dǎo)致牛肉的品質(zhì)下降,國(guó)內(nèi)對(duì)肉牛應(yīng)激反應(yīng)解決方式的研究還不夠完善,本論文分為三部分,分別研究:不同季節(jié)不同室溫條件宰前肉牛體溫和宰后肌糖原含量與排酸后牛肉pH的關(guān)系(試驗(yàn)一),分別在冬季(室溫6℃),春季(室溫19℃),夏季(室溫27℃)采集肉牛的體溫、pH值、肌糖原含量數(shù)據(jù),研究季節(jié)(室溫)、pH值、肌糖原含量三者之間的關(guān)系,同時(shí),宰前15天使用不同能量水平的日糧飼喂肉牛,研究日糧能量水平與排酸后牛肉pH之間的關(guān)系(試驗(yàn)二),并嘗試通過(guò)宰前補(bǔ)飼能量物質(zhì)和特殊營(yíng)養(yǎng)物質(zhì)(葡萄糖、肌醇、褪黑激素)改善牛肉宰前應(yīng)激和牛肉肉質(zhì)(試驗(yàn)三)。試驗(yàn)一:對(duì)不同季節(jié)不同室溫條件下宰前肉牛體溫、宰后肌糖原含量與排酸后牛肉pH值之間的關(guān)系進(jìn)行了系統(tǒng)研究。結(jié)果表明,肌糖原含量與排酸后牛肉pH值之間呈負(fù)相關(guān),肌糖原含量越高,宰后pH值越低,說(shuō)明確實(shí)存在過(guò)量消耗肌糖原導(dǎo)致排酸期間底物不足,產(chǎn)生乳酸量減少致使pH值無(wú)法降低的情況。同時(shí)不同季節(jié)不同溫度也對(duì)糖原含量和排酸后牛肉pH值有顯著影響,隨著氣溫升高,肉牛平均糖原含量與pH值也顯著升高,至夏季達(dá)到高峰,同時(shí)高pH值肉牛的發(fā)生幾率也顯著提高,表明溫度確實(shí)會(huì)加劇肉牛的宰前應(yīng)激,導(dǎo)致宰前肉牛體內(nèi)肌糖原被過(guò)量消耗,排酸期間乳酸產(chǎn)生含量減少,最終牛肉的極限pH值更高。試驗(yàn)二:研究了宰前肉牛不同日糧能量水平對(duì)牛肉排酸后pH值和屠宰率的影響。結(jié)果表明,無(wú)氮浸出物攝入量對(duì)牛肉排酸后pH值有顯著影響,呈負(fù)相關(guān),無(wú)氮浸出物攝入量高的肉牛試驗(yàn)組排酸后的最終極限pH值顯著低于無(wú)氮浸出物攝入量低的試驗(yàn)組,說(shuō)明能量水平的高低對(duì)肉牛整體能量代謝有影響,能量水平高的肉牛會(huì)在體內(nèi)儲(chǔ)存更多的糖原和脂肪,經(jīng)宰前應(yīng)激階段消耗后剩余的糖原含量也更多,經(jīng)排酸后pH值也會(huì)下降到更低的水平;粗蛋白攝入量對(duì)肉牛的屠宰率影響顯著,呈正相關(guān),粗蛋白攝入量高的肉牛試驗(yàn)組屠宰率顯著高于粗蛋白攝入量低的試驗(yàn)組,表明粗蛋白對(duì)肉牛增重的影響最大,影響體內(nèi)蛋白質(zhì)代謝,增加蛋白沉積轉(zhuǎn)化為肌肉組織。試驗(yàn)三:分析對(duì)待宰階段肉牛補(bǔ)飼葡萄糖、肌醇和褪黑激素對(duì)排酸后牛肉pH值、屠宰率的影響。結(jié)果表明,宰前24h內(nèi)補(bǔ)飼葡萄糖對(duì)排酸后牛肉pH值、屠宰率影響顯著,說(shuō)明由于宰前斷食,肉牛體內(nèi)能量消耗沒(méi)有補(bǔ)充,經(jīng)葡萄糖補(bǔ)充后,補(bǔ)充能量,對(duì)宰前應(yīng)激有正面影響,由于經(jīng)過(guò)能量補(bǔ)充,體內(nèi)糖原含量增加,應(yīng)激對(duì)糖原消耗量不變的情況下至屠宰時(shí)肌肉中肌糖原存量也增加,最終排酸后牛肉的pH值更低;宰前24h內(nèi)補(bǔ)飼肌醇對(duì)排酸后牛肉pH值影響顯著,對(duì)屠宰率影響不顯著,說(shuō)明宰前補(bǔ)飼的肌醇較好的發(fā)揮了補(bǔ)充能量的效果,也減少了肌糖原的消耗,但對(duì)屠宰率影響不顯著,說(shuō)明短期內(nèi)補(bǔ)充少量肌醇對(duì)肉牛體重增加影響不大;宰前24h內(nèi)補(bǔ)飼褪黑激素對(duì)排酸后牛肉pH值、屠宰率影響不大,沒(méi)有相關(guān)性,表明短期內(nèi)補(bǔ)充褪黑激素對(duì)增加肉牛睡眠時(shí)間,減少應(yīng)激反應(yīng)并無(wú)影響,也不能影響肉牛增重。
[Abstract]:With the development of China's economy, the living standard of residents is constantly improving, the structure of food consumption is being perfected, and the beef market is expanding year by year. However, the stress reaction in the pre slaughter stage will lead to the decline of beef quality, and the research on the coping style of beef stress reaction in China is not perfect. This paper is divided into three parts, respectively. The relationship between the body temperature of beef cattle before slaughter in different seasons and the content of the muscle glycogen after slaughter and the pH of beef after the slaughter (test one) were collected in winter (Shi Wen 6 C), spring (Shi Wen 19), and summer (Shi Wen 27) to collect body temperature, pH value, muscle glycogen content, study season (Shi Wen), pH value, and muscle glycogen content three. At the same time, 15 days before slaughter, beef cattle were fed with diets with different energy levels, and the relationship between dietary energy level and beef pH after acid removal was studied (test two), and the pre slaughter of energy material and special nutrients (glucose, inositol, melatonin) Gai Shanniu meat before slaughter stress and beef meat quality (test three). The relationship between the body temperature of beef cattle before slaughter under different room temperature, the relationship between the content of the postmortem muscle glycogen and the pH value of the beef after the acid removal was systematically studied. The results showed that the content of muscle glycogen was negatively correlated with the pH value of beef after acid discharge, the higher the content of the muscle glycogen and the lower the pH value after the slaughter, it was proved that the excess consumption of muscle glycogen led to the substrate during the acid discharge. At the same time, the average glycogen content and the pH value of beef were significantly affected by the different temperatures in different seasons. The average glycogen content and pH value of beef cattle increased significantly with the increase of temperature, and reached the peak in summer and the incidence of high pH beef cattle increased significantly, Biao Mingwen. Biao Mingwen Degrees do aggravate the pre slaughter stress of beef cattle, resulting in excessive consumption of muscle glycogen in the body of beef cattle before slaughter, the decrease in lactic acid production during acid discharge and the higher pH value of the final beef. Experiment two: the effects of different dietary energy levels on the pH value and slaughter rate of beef after slaughtering were studied. The pH value of beef was negatively correlated, and the ultimate pH value of the beef cattle test group with high intake of nitrogen free extract was significantly lower than the low intake of nitrogen free extract, indicating that the energy level had an impact on the overall energy metabolism of beef cattle, and the high energy level beef cattle could store more glycogen in the body. Fat, after the consumption of pre slaughter stress, the remaining glycogen content was also more, and the pH value decreased to a lower level after acid removal. The crude protein intake had a significant effect on the slaughter rate of beef cattle, which was positively correlated. The slaughter rate in the beef cattle test group with high crude protein intake was significantly higher than the low protein intake test group, indicating that crude protein was used for beef cattle. The effect of weight gain was the greatest, affecting protein metabolism in the body and increasing protein deposition into muscle tissue. Experiment three: the effects of supplementing glucose, inositol and melatonin on pH value and slaughter rate of beef after slaughtering were analyzed. The results showed that the effect of supplementing glucose in 24h on the pH value and slaughter rate of beef after slaughtering was significant. The energy consumption of beef cattle was not supplemented before slaughter. After supplementation of glucose, it had a positive effect on pre slaughter stress. As a result of energy supplement, the content of glycogen in the body increased, and the muscle sugar in the muscle increased in the condition of the constant consumption of glycogen to slaughter, and the pH value of beef was lower. The effect of inositol in pre 24h on beef pH value after acid removal was significant, and the effect on slaughter rate was not significant. It indicated that inositol supplementation before slaughter played a good role in supplementing energy and reduced the consumption of muscle glycogen, but the effect on slaughter rate was not significant. It indicated that a small amount of myosol supplementation in the short term had little effect on the weight gain of beef cattle; 24h supplementation before slaughter was used. Melatonin had little influence on the pH value and slaughter rate of beef after acid removal. It showed no correlation, indicating that the short-term supplementation of melatonin had no effect on increasing the sleep time of beef cattle and reducing stress response, and could not affect beef weight gain.

【學(xué)位授予單位】：吉林農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：S823

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