谷饲饲粮粗蛋白质水平对荷斯坦公牛屠宰性能和肉品质的影响

doi:10.3864/j.issn.0578-1752.2020.02.017

Abstract

Abstract:

【Objective】 The purpose of this experiment was to study the slaughter characteristics and meat quality of Holstein bulls grain-fed under different dietary crude protein levels. To provide a reference for improving beef quality research.【Method】 Ninety Holstein bulls with body weight of about 197 kg and similar body condition were randomly divided into three groups with 30 calves in each group. Group I, II and III were fed diets with low, medium and high crude protein level, respectively. The dietary comprehensive net energy level in each group was the same, and the ratio of concentrate to roughage (dry matter basis) was 90﹕10. The pre-trial period lasted 10 d and the formal trial period lasted 193 d. 【Result】 The results showed as follows: (1) The longissimus muscle area in group III was significantly increased by 6.69% (P＞0.05) compared with group I, while there were no effects on dressing, meat-bone ratio, net meat percentage and carcass yield among the groups (P＞0.05). (2) The dehydration rates in group Ⅲ were significantly lower than those in group I by 9.01% (P＜0.05); with the increasing of dietary crude protein level, the shear stress and cooking loss decreased slightly, but the difference was not significant (P＞0.05), and there were no significant differences in meat pH, meat color, chroma and hue angle among groups (P＞0.05). (3) Dietary crude protein levels had no significant effect on conventional ingredients of longissimus muscle (P＞0.05). (4) The concentration of saturated fatty acid (SFA) of longissimus dorsi in group III was 14.58% (P＜0.01) and 9.68% (P＜0.05) lower than that in group I and group II, respectively, and the palmitic acid (C16:0) concentration in group III was significantly lower than that in group I (P＜0.05). Compared with groupⅠ, the concentration of monounsaturated fatty acid (MUFA) in group II and group III was increased by 14.16% and 17.42% (P＜0.01), respectively, and the oleic acid (C18:1n9c) concentration was increased by 28.89% and 30.19% (P＜0.01), respectively; the ratio of monounsaturated fatty acids to saturated fatty acids (M/S) in group II was significantly higher than that in groupⅠ(P＜0.05), and the M/S in group III was significantly higher than that in groupⅠ(P＜0.01).【Conclusion】In conclusion, under the experimental conditions, diets with high crude protein level could increase longissimus muscle area of Holstein bulls, increase MUFA content and decrease SFA content of longissimus dorsi, and improve meat quality in dairy bulls.

Key words: crude protein, dairy bulls, slaughter characteristics, meat quality

ZHAO YangYang,LI Yan,HAN YongSheng,WANG XiaoLing,LI JianGuo,GAO YanXia,CAO YuFeng,LI QiuFeng. The Slaughter Characteristics and Meat Quality of Holstein Bulls Grain-Fed Under Different Dietary Crude Protein Levels[J].Scientia Agricultura Sinica, 2020, 53(2): 431-439.

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References 38

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项目 Item	200-300 kg体重阶段 200-300 kg live weight			300-400 kg体重阶段 300-400 kg live weight			400-500 kg体重阶段 400-500 kg live weight
组别 Group	Ⅰ	Ⅱ	Ⅲ	Ⅰ	Ⅱ	Ⅲ	Ⅰ	Ⅱ	Ⅲ
蒸汽压片玉米 Steam-flaked corn	55.00	55.00	55.00	60.00	60.00	60.00	65.00	65.00	65.00
浓缩颗粒料 Concentrated pellets¹⁾	35.00	35.00	35.00	30.00	30.00	30.00	25.00	25.00	25.00
羊草 Guinea grass	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00
合计 Total	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00
营养水平 Nutrient levels²⁾
综合净能 NE_mf (MJ·kg^-1)	7.05	7.05	7.05	7.10	7.10	7.10	7.16	7.16	7.16
粗蛋白 CP	14.05	15.00	16.04	13.03	14.01	15.00	12.01	13.01	14.00
钙 Ca	0.61	0.61	0.61	0.65	0.65	0.65	0.61	0.61	0.61
磷 P	0.44	0.45	0.45	0.41	0.41	0.41	0.38	0.38	0.38
中性洗涤纤维 NDF	22.33	21.70	21.02	20.71	20.02	19.61	19.52	18.80	18.39
酸性洗涤纤维 ADF	9.41	9.32	9.23	8.77	8.67	8.66	8.28	8.17	8.12

项目 Item	组别Group			SEM	P值 P value
项目 Item	Ⅰ	Ⅱ	Ⅲ	SEM	P值 P value
宰前活重 Live weight (kg)	501.40±2.96	503.60±3.82	514.00±2.00	4.01	0.06
热胴体重 Hot carcass weight (kg)	273.36±3.83	278.92±3.04	284.00±4.47	5.41	0.19
屠宰率 Dressing (%)	54.52±0.64	55.38±0.28	55.25±0.87	0.91	0.61
骨重 Bone weight (kg)	46.42±0.70	48.36±2.30	49.55±1.18	2.19	0.38
胴体肉重 Carcass meat weight (kg)	226.94±4.00	230.56±2.61	234.45±4.93	5.60	0.43
肉骨比 Meat/Bone	4.83±0.15	4.86±0.08	4.84±0.23	0.23	0.99
净肉率 Net meat percentage (%)	45.26±0.65	45.79±0.47	45.61±0.98	1.03	0.87
胴体产肉率 Carcass yield (%)	82.73±0.32	82.94±0.16	82.94±0.49	0.49	0.88
眼肌面积 Longissimus muscle area (cm²)	77.12±1.53b	80.66±1.01ab	82.28±1.66a	2.02	0.03
背膘厚度 Back fat thickness (mm)	6.33±0.75	6.34±0.60	6.16±0.23	0.81	0.97
脂肪色 Fat color	2.00±0.20	1.80±0.20	1.60±0.24	0.26	0.34

项目 Item		组别Group			SEM	P值 P value
项目 Item		Ⅰ	Ⅱ	Ⅲ	SEM	P值 P value
pH		5.76±0.22	5.88±0.17	5.89±0.09	0.24	0.84
剪切力 Shear force (kg)		2.82±0.08	2.79±0.12	2.76±0.17	0.18	0.95
失水率 Dehydration rate (%)		29.40±0.58b	27.47±0.76ab	26.75±0.28a	0.81	0.04
蒸煮损失 Drop loss (%)		20.67±1.02	19.80±0.45	19.75±0.41	0.97	0.59
肉色 Meat color	L	31.93±1.55	31.55±1.05	31.71±0.63	1.61	0.97
	a	16.98±1.07	14.10±1.04	16.16±1.36	1.64	0.24
	b	5.13±0.82	3.98±0.44	4.96±0.68	0.94	0.44
色度 Chroma		17.61±0.78	15.85±1.22	16.27±1.15	1.51	0.51
色相角度 Hue angle		0.29±0.04	0.28±0.03	0.29±0.01	0.04	0.92

项目 Item	组别Group			SEM	P值 P value
项目 Item	Ⅰ	Ⅱ	Ⅲ	SEM	P值 P value
水分 Moisture	73.96±.0.45	74.14±0.24	74.64±0.19	0.44	0.31
粗蛋白质 CP	22.12±0.24	22.32±0.23	22.30±0.35	0.40	0.87
粗脂肪 EE	1.75±0.21	1.82±0.10	1.46±0.06	0.19	0.22
粗灰分 Crude ash	1.11±0.04	0.99±0.04	0.99±0.05	0.06	0.13

项目 Item	组别Group			SEM	P值 P value
项目 Item	Ⅰ	Ⅱ	Ⅲ	SEM	P值 P value
饱和脂肪酸 SFA	45.87±0.57Aa	43.38±1.12ABa	39.18±1.06Bb	1.34	＜0.01
C4:0	2.43±0.01	2.41±0.16	2.31±0.02	0.13	0.63
C6:0	11.35±0.44	10.84±0.60	9.64±0.44	0.71	0.12
C11:0	0.38±0.03	0.38±0.02	0.36±0.01	0.03	0.80
C15:0	4.26±0.09	4.25±0.20	4.00±0.20	0.25	0.54
C16:0	25.34±0.94a	23.33±1.03ab	20.49±0.29b	1.16	0.02
C18:0	2.16±0.18	2.12±0.04	2.05±0.09	0.17	0.80
单不饱和脂肪酸(MUFA)	39.62±1.30Bb	45.23±0.31Aa	46.52±1.22Aa	1.48	＜0.01
C15:1	0.77±0.07	0.83±0.08	0.65±0.10	0.11	0.35
C16:1	3.74±0.21	3.81±0.11	3.81±0.08	0.20	0.92
C17:1	15.59±1.18	15.75±0.58	17.35±0.87	1.29	0.38
C20:1	0.55±0.06	0.54±0.01	0.55±0.01	0.05	0.97
C18:1n9t	1.36±0.04	1.35±0.04	1.40±0.14	0.13	0.89
C18:1n9c	17.72±0.41Bb	22.84±0.90Aa	23.07±0.78Aa	1.03	＜0.01
多不饱和脂肪酸 PUFA	14.32±0.69	13.76±0.22	13.52±0.24	0.62	0.47
C18:3n3	0.66±0.02	0.70±0.02	0.69±0.01	0.02	0.27
C18:2n6c	6.85±0.37	6.70±0.29	6.63±0.09	0.39	0.86
C18:4n6	0.66±0.04	0.64±0.02	0.65±0.01	0.04	0.74
C18:3n6	0.81±0.04	0.76±0.03	0.77±0.10	0.09	0.85
C20:3n3	0.78±0.05	0.70±0.01	0.69±0.01	0.04	0.13
C20:4n6	4.56±0.47	4.26±0.14	4.10±0.17	0.42	0.57
M/S¹⁾	0.86±0.04Bb	1.04±0.03ABa	1.19±0.06Aa	0.06	＜0.01
P/S²⁾	0.31±0.02	0.32±0.01	0.35±0.02	0.02	0.24

The Slaughter Characteristics and Meat Quality of Holstein Bulls Grain-Fed Under Different Dietary Crude Protein Levels

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