Neesse K R, Kirchgessner M
Z Lebensm Unters Forsch. 1975 Nov 24;159(4):193-203. doi: 10.1007/BF01460060.
In a study on the nutrient and energy content of defined parts of the body, five veal calves each were slaughtered at the start and at the end of two fattening periods with liquid diet. The whole body weight of the three groups of veal calves averaged 56, 96, and 151 kg. All body organs and parts resulting from slaughtering and partitioning were weighed, divided among 11 groups of cuts, and analyzed for dry matter, crude protein, ether extract, ash and energy. The various cuts showed different weight gains in relation to live weight. Blood, hide and gastrointestinal tract and also total meat increased about proportionally to live weight, the innards and bones developed more slowly. During the 12-week fattening period the percentage of total meat of the carcass increased from 68 to 72, the percentage of adipose tissue from 3 to 8. Over the same period the percentage of bones decreased from 26 to 19. The groups of organs and tissues showed considerable differences in nutrient content. With an increase in ether extract concentration from 39 to 69% of fresh matter during fattening, the adipose tissue of finished calves contained 13 times the amount of ether extract of animals at the start of fattening. The deposition of fat in the skeleton, in contrast to the soft tissues, already reached the maximum level in the weight range under 100 kg. Among the four defined groups of lean meat there were no major differences in crude protein and ash. In the total meat crude protein content declined from 20.4 to 19.3%, ash content from 1.7 to 1.3% of fresh matter during fattening. The total protein content amounting to 13.2 kg in the group after finishing reached 2.7 times the level of the inital content. At the same time the fat content of the total meat increased from 2.4% initially to 7.7% at the end. The highest level found was 11.3% in the lean meat of the chest/abdominal part. In the total meat about 2.8 times as much fat was retained in the second period of fattening than in the first period.
在一项关于身体特定部位营养和能量含量的研究中，五头小牛肉牛在两个采用流食育肥期的开始和结束时各屠宰五头。三组小牛肉牛的总体重平均为56、96和151千克。屠宰和分割后得到的所有身体器官和部位都进行称重，分为11组切块，并分析其干物质、粗蛋白、乙醚提取物、灰分和能量。不同的切块相对于活重显示出不同的增重情况。血液、皮毛和胃肠道以及总肉量与活重大致成比例增加，内脏和骨骼发育较慢。在为期12周的育肥期内，胴体总肉量的百分比从68%增加到72%，脂肪组织的百分比从3%增加到8%。在同一时期，骨骼的百分比从26%下降到19%。器官和组织组在营养成分上存在相当大的差异。育肥期间，随着新鲜物质中乙醚提取物浓度从39%增加到69%，育肥结束时小牛的脂肪组织中乙醚提取物的含量是育肥开始时动物的13倍。与软组织相比，骨骼中的脂肪沉积在体重低于100千克的范围内就已达到最高水平。在四个特定的瘦肉组中，粗蛋白和灰分没有重大差异。育肥期间，总肉中的粗蛋白含量从20.4%下降到19.3%，灰分含量从新鲜物质的1.7%下降到1.3%。育肥结束后组中的总蛋白含量达到13.2千克，是初始含量的2.7倍。与此同时，总肉中的脂肪含量从最初的2.4%增加到最后时的7.7%。在胸部/腹部瘦肉中发现的最高水平为11.3%。在总肉中，育肥的第二个时期保留的脂肪量约为第一个时期的2.8倍。
