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ID:34396838
大小:867.16 KB
页数:43页
时间:2019-03-05
《体重对杜蒙杂交一代羊屠宰性能及肉品质影响》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、摘要本文以杜蒙杂交羊(杜泊羊×蒙古羊)为研究对象,在相同舍饲条件下,试验以体重为指标,系统深入地探讨不同体重(对3-5月龄羔羊屠宰,以不同体重为指标,分别标记为Ⅰ组、Ⅱ组、Ⅲ组、Ⅳ组和Ⅴ组)对杜蒙杂交羊的屠宰性能和肉品质(理化指标、营养成分等)的影响。试验结果如下:羔羊屠宰性能中,不同试验组的胴体重和净肉重随体重的增加组间呈现极显著的差异(P<0.01)。屠宰率随体重的增长有增加趋势,Ⅳ组和Ⅴ组显著的高于Ⅰ组和Ⅱ组(P<0.05)。净肉率、胴体产肉率、肉骨比、眼肌面积和GR值均随体重的增加呈增长趋势。净肉率、胴体产肉率、肉
2、骨比在Ⅳ组和Ⅴ组间无显著的差异(P>0.05),与Ⅰ组、Ⅱ组和Ⅲ组间呈极显著差异(P<0.01)。肌肉的理化指标中,肉的色差L*(亮度)值和b*(黄度)值Ⅳ组和Ⅴ组显著的低于Ⅰ组、Ⅱ组和Ⅲ组(P<0.05),a*(红度)值则显著的高于Ⅰ组、Ⅱ组和Ⅲ组(P<0.05),即肉的颜色随体重增加而加深。系水率随着体重的增加而增大。感官评价中,Ⅳ组总体评分最高。质构结果显示在试验组体重变化范围内对肉的硬度几乎没有任何影响,但黏度和咀嚼性等各项指标则随体重的增长呈上升趋势。肌肉常规营养成分中,粗蛋白和热量在5个体重组间差异不显著(P>
3、0.05),而粗脂肪含量则随体重的增长而增加,Ⅳ组和Ⅴ组与前三组间有显著的差异(P<0.05),而Ⅳ组和Ⅴ组间无显著差异(P>0.05)。研究表明,Ⅳ组羔羊因具有肉用品种羊优良的肉用品质特性和明显的优势,表现出眼肌面积大、GR值适宜、肉色鲜红、肌间脂肪含量高、多汁性好,嫩度理想。5个体重组中以45kg左右的杜蒙杂交羊屠宰性能及肉品质最好。关键词:杜蒙杂交羊;体重;屠宰性能;理化性状;营养成分EffectsofWeightonSlaughterPerformanceandMeatQualityofDorperandMongo
4、liaCrossbredSheepF1AbstractDorperandMongoliacrossbredsheep(acrossbreedbetweenDorpersheepandMongoliasheep)wereusedinthisstudywhichfedinsamecondition.Slaughtedindifferentweighteffectonslaughterperformanceandmeatquality(physicochemicalindicators,nutrientcomposition,e
5、tc)wereresearched.Theresultsareasfollows:Carcassweightandmeatweightindifferentexperimentalgroupshowedsignificantdifference(P<0.01);Severalindicators(Slaughterrate,leanpercentage,carcassproductionofmeatrates,meat-boneratio,ribeyearea,GRvalue)wereincreasedasweightro
6、se;SlaughterrateingroupIVandgroupVweresignificantlyhigherthangroupIandgroupII(P<0.05);Leanpercentageandcarcassproductionofmeatratesandmeat-boneratioshowednosignificantdifferencebetweengroupIVandgroupV(P>0.05)whileshowdsignificantdifferencewithgroupI,groupIIandgrou
7、pIII(P<0.01).ThephysicochemicalindicatorsinmuscleshowedthatthemeatcolorL*(lightness)valueandb*(yellowness)valueofIVandVgroupweresignificantlylowerthanothergroups(P<0.05)whilea*(redness)valuewassignificantlyhigherthanothergroups(P<0.05).Thatistosay,thecolorofmeatbe
8、comesdeeperwhenweightgrowthhigher.Departmentofwaterrateincreasedasweightgrowthed.SensoryevaluationofmusclesshowthatthehighestoverallscoreofgroupⅣ.Textur
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