牙质成熟度对尼里-拉菲公牛胴体特性和肉质的影响。
Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls.
机构信息
Departamento de Zootecnia da Universidade Federal de Viçosa, Campus Universitário, CEP: 36570-000, Viçosa, MG, Brazil.
出版信息
Meat Sci. 2011 Jul;88(3):441-6. doi: 10.1016/j.meatsci.2011.01.024. Epub 2011 Feb 3.
Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had greatest values (P<0.05) of carcass weight and longissimus area. Carcasses with 4 and 6 p.i. presented similar values of rib fat thickness being greater (P<0.05) than the other groups. Carcasses with 6 and 8 p.i. presented greater (P<0.05) values of shear force than the other groups. Conversely, carcasses with 2 and 4 p.i. displayed greater (P<0.05) myofibrillar fragmentation index and collagen solubility. Greatest values of thawing loss were observed in carcasses with 2 p.i. (P<0.05) while carcasses with 8 p.i. presented greatest values (P<0.05) of drip loss. Regarding longissimus color, carcasses with 8 p.i presented greatest value (P<0.05) of b*. Data suggests that dental maturity influences carcass traits and meat quality of Nellore bulls.
从一家商业牛肉厂屠宰的六十三头尼里-拉菲公牛的尸体中，根据牙齿分类（2、4、6 或 8 颗恒切齿）随机选择，以评估牙齿成熟度对胴体特征和肉质的影响。具有 8 颗恒切齿（p.i.）的胴体具有最大的胴体重量和最长肌面积值（P<0.05）。具有 4 和 6 p.i.的胴体的肋骨脂肪厚度值相似，大于（P<0.05）其他组。具有 6 和 8 p.i.的胴体的剪切力值大于（P<0.05）其他组。相反，具有 2 和 4 p.i.的胴体的肌原纤维断裂指数和胶原蛋白溶解度较大（P<0.05）。具有 2 p.i.的胴体的解冻损失值最大（P<0.05），而具有 8 p.i.的胴体的滴水损失值最大（P<0.05）。关于最长肌颜色，具有 8 p.i.的胴体呈现出最大的 b*值（P<0.05）。数据表明，牙齿成熟度影响尼里-拉菲公牛的胴体特征和肉质。
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