皖東牛遺傳資源評估及牛肉營養(yǎng)和加工特性研究
發(fā)布時間：2018-09-12 11:41
【摘要】：本文通過調(diào)查、測量和性能測定對安徽省皖東牛遺傳資源進行評估,并對其肉品質(zhì)和加工特性進行研究,探討皖東牛的肉用性能及優(yōu)質(zhì)牛肉開發(fā)利用價值。以期為皖東牛遺傳資源保護和開發(fā)利用提供建議,并為其科學飼養(yǎng)、優(yōu)質(zhì)牛肉分割與加工提供參考。試驗包括下列三部分內(nèi)容:(1)皖東牛遺傳資源評估;(2)皖東牛不同性別肉品質(zhì)和加工特性的比較;(3)皖東牛不同部位肉品質(zhì)和加工特性的比較。試驗一:通過抽樣調(diào)查、現(xiàn)場測量、查閱文獻等方法,對皖東牛的形成背景、群體與數(shù)量分布、體貌特征、體尺與體重、生產(chǎn)性能、飼養(yǎng)管理情況、品種保護及遺傳利用現(xiàn)狀進行個性描述。在對皖東牛進行遺傳資源評估的基礎(chǔ)上,提出皖東牛遺傳資源保護及開發(fā)利用建議,展望皖東牛作為地方遺傳資源在促進安徽省肉牛產(chǎn)業(yè)中的積極作用。試驗二:選取30±2月齡皖東牛公牛(活體重709.6?59.7kg)、母牛(活體重384.2?15.9kg)和閹牛(活體重522.4?34.4kg)各5頭。分別取其背最長肌進行營養(yǎng)成分、肉色、保水性、嫩度、乳化特性和凝膠特性的測定。結(jié)果表明:不同性別牛肉的水分、粗灰分、肉色和乳化穩(wěn)定性差異不顯著(P0.05),而性別因子對其他指標則存在顯著或極顯著差異(P0.05或P0.01)。閹牛的保水性最佳,滴水損失、蒸煮損失、解凍損失分別達到1.09%、29.84%、6.62%;母牛的嫩度最佳(鮮樣、蒸煮后剪切力分別為6.16N、24.11N);公牛(8.03ml/g)和閹牛(7.96ml/g)的乳化能力優(yōu)于母牛(6.70ml/g);公牛的凝膠強度(60.62g×cm)和保水性(93.93%)均更好。綜合評定認為閹牛與母牛的牛肉品質(zhì)優(yōu)于公牛,適合進行高檔優(yōu)質(zhì)冷鮮肉生產(chǎn);而公牛的加工特性最好,適宜進行凝膠和乳化類肉制品的加工。試驗三:選取30±2月齡皖東牛閹牛6頭,平均活體重為512.2±39.9kg。取岡上肌、岡下肌、半膜肌、半腱肌、腰大肌和背最長肌6個部位,分別進行肉色、保水性、嫩度、乳化特性和凝膠特性的測定比較。結(jié)果表明:半膜肌L*值極顯著高于其他部位(P0.01),達到44.22,岡上肌15.88、岡下肌14.91a*值相對較高。岡下肌和腰大肌具有優(yōu)異的保水性,半膜肌和半腱肌則相對較差,岡上肌僅在解凍損失(4.79%)方面優(yōu)勢明顯。腰大肌的嫩度最佳(鮮樣和蒸煮后剪切力分別為10.78N/cm2、22.05N/cm2)。半腱肌的凝膠強度明顯高于其他部位達到70.03g×cm,半膜肌和背最長肌則相對較差。凝膠保水性半腱肌94.82%、岡下肌91.68%、半膜肌91.63%較好,腰大肌77.74%極顯著差于其他部位(P0.01)。半膜肌的乳化能力10.95ml/g明顯優(yōu)于其他部位,背最長肌和岡上肌也在此方面體現(xiàn)出較高的價值。
[Abstract]:In this paper, the genetic resources of Anhui East Anhui cattle were evaluated by investigation, measurement and performance measurement, and the meat quality and processing characteristics of Anhui cattle were studied, and the meat performance and the utilization value of high quality beef were discussed. In order to provide suggestions for the conservation, development and utilization of cattle genetic resources in East Anhui Province, and to provide reference for its scientific breeding, high quality beef segmentation and processing. The experiment includes the following three parts: (1) evaluation of genetic resources of East Anhui cattle; (2) comparison of meat quality and processing characteristics between different sexes of East Anhui cattle; (3) comparison of meat quality and processing characteristics in different parts of East Anhui cattle. Experiment 1: through sampling investigation, field measurement, literature review and other methods, the formation background, population and quantity distribution, physical features, body size and body weight, production performance, raising and management of East Anhui cattle were studied. The present situation of variety protection and genetic utilization was described. Based on the evaluation of genetic resources of Anhui East Anhui cattle, some suggestions on the protection, development and utilization of genetic resources were put forward, and the positive role of Anhui cattle as local genetic resources in promoting beef cattle industry in Anhui Province was prospected. Experiment 2: five cattle (live weight 709.6?59.7kg), five cows (live weight 384.2?15.9kg) and five castrated cattle (live weight 522.4?34.4kg) were selected from 30 鹵2 months old Anhui Dong cattle. The nutrient composition, meat color, water retention, tenderness, emulsification and gel properties of the longissimus dorsi muscle were determined. The results showed that there were no significant differences in moisture content, crude ash content, meat color and emulsification stability among different genders (P0.05), while gender factors had significant or extremely significant differences in other indexes (P0.05 or P0.01). The water retention of castrated cattle is the best, the loss of drip, cooking and thawing are as high as 1.09% and 29.84% 6.62, respectively. The tenderness of cows is the best (fresh sample, fresh sample). After cooking, the shear stress was 6.16Nm 24.11N, the emulsification ability of bull (8.03ml/g) and castrated cow (7.96ml/g) was better than that of cow (6.70ml/g), and the gel strength (60.62g 脳 cm) and water retention (93.93%) of bull were better than that of cow (6.70ml/g). It was concluded that the beef quality of castrated cattle and cows was superior to that of bulls, and was suitable for the production of high grade cold fresh meat, while the processing characteristics of bulls were the best, which were suitable for the processing of gel and emulsified meat products. In the third experiment, 6 castrated cattle (30 鹵2 months old) were selected, with an average live weight of 512.2 鹵39.9 kg. The meat color, water retention, tenderness, emulsification and gel properties were measured and compared in the superior, inferior, semimembranous, semitendinosus, psoas major and longissimus dorsi, respectively. The results showed that the L* value of semimembranous muscle was significantly higher than that of other parts (P0.01), which reached 44.22, 15.88 in supraspinatus muscle and 14.91 a * in infraspinal muscle. The inferior spinous muscle and psoas major muscle had excellent water retention, while the semimembranous muscle and semitendinosus muscle were relatively poor, and the supraspinatus muscle only had an obvious advantage in thawing loss (4.79%). The tenderness of psoas major muscle was the best (fresh and cooked shear stress was 10.78 N / cm ~ 2 路cm ~ (2) and 22.05 N / cm ~ (- 2), respectively). The gel strength of semitendinosus was significantly higher than that of 70.03g 脳 cm, and longissimus dorsi muscles. The gelatinous water-retaining semitendinosus was 94.82%, the infraspinal muscle 91.68, the semilemma 91.63%, the psoas major 77.74% significantly worse than other parts (P0.01). The emulsification ability of semimembranous muscle was obviously superior to that of other parts, and the longissimus dorsi and supraspinatus muscle also had higher value in this aspect.
【學位授予單位】：安徽農(nóng)業(yè)大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：S823;TS251.52
本文編號：2238898
[Abstract]:In this paper, the genetic resources of Anhui East Anhui cattle were evaluated by investigation, measurement and performance measurement, and the meat quality and processing characteristics of Anhui cattle were studied, and the meat performance and the utilization value of high quality beef were discussed. In order to provide suggestions for the conservation, development and utilization of cattle genetic resources in East Anhui Province, and to provide reference for its scientific breeding, high quality beef segmentation and processing. The experiment includes the following three parts: (1) evaluation of genetic resources of East Anhui cattle; (2) comparison of meat quality and processing characteristics between different sexes of East Anhui cattle; (3) comparison of meat quality and processing characteristics in different parts of East Anhui cattle. Experiment 1: through sampling investigation, field measurement, literature review and other methods, the formation background, population and quantity distribution, physical features, body size and body weight, production performance, raising and management of East Anhui cattle were studied. The present situation of variety protection and genetic utilization was described. Based on the evaluation of genetic resources of Anhui East Anhui cattle, some suggestions on the protection, development and utilization of genetic resources were put forward, and the positive role of Anhui cattle as local genetic resources in promoting beef cattle industry in Anhui Province was prospected. Experiment 2: five cattle (live weight 709.6?59.7kg), five cows (live weight 384.2?15.9kg) and five castrated cattle (live weight 522.4?34.4kg) were selected from 30 鹵2 months old Anhui Dong cattle. The nutrient composition, meat color, water retention, tenderness, emulsification and gel properties of the longissimus dorsi muscle were determined. The results showed that there were no significant differences in moisture content, crude ash content, meat color and emulsification stability among different genders (P0.05), while gender factors had significant or extremely significant differences in other indexes (P0.05 or P0.01). The water retention of castrated cattle is the best, the loss of drip, cooking and thawing are as high as 1.09% and 29.84% 6.62, respectively. The tenderness of cows is the best (fresh sample, fresh sample). After cooking, the shear stress was 6.16Nm 24.11N, the emulsification ability of bull (8.03ml/g) and castrated cow (7.96ml/g) was better than that of cow (6.70ml/g), and the gel strength (60.62g 脳 cm) and water retention (93.93%) of bull were better than that of cow (6.70ml/g). It was concluded that the beef quality of castrated cattle and cows was superior to that of bulls, and was suitable for the production of high grade cold fresh meat, while the processing characteristics of bulls were the best, which were suitable for the processing of gel and emulsified meat products. In the third experiment, 6 castrated cattle (30 鹵2 months old) were selected, with an average live weight of 512.2 鹵39.9 kg. The meat color, water retention, tenderness, emulsification and gel properties were measured and compared in the superior, inferior, semimembranous, semitendinosus, psoas major and longissimus dorsi, respectively. The results showed that the L* value of semimembranous muscle was significantly higher than that of other parts (P0.01), which reached 44.22, 15.88 in supraspinatus muscle and 14.91 a * in infraspinal muscle. The inferior spinous muscle and psoas major muscle had excellent water retention, while the semimembranous muscle and semitendinosus muscle were relatively poor, and the supraspinatus muscle only had an obvious advantage in thawing loss (4.79%). The tenderness of psoas major muscle was the best (fresh and cooked shear stress was 10.78 N / cm ~ 2 路cm ~ (2) and 22.05 N / cm ~ (- 2), respectively). The gel strength of semitendinosus was significantly higher than that of 70.03g 脳 cm, and longissimus dorsi muscles. The gelatinous water-retaining semitendinosus was 94.82%, the infraspinal muscle 91.68, the semilemma 91.63%, the psoas major 77.74% significantly worse than other parts (P0.01). The emulsification ability of semimembranous muscle was obviously superior to that of other parts, and the longissimus dorsi and supraspinatus muscle also had higher value in this aspect.
【學位授予單位】：安徽農(nóng)業(yè)大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：S823;TS251.52
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