性别状况对荷斯坦-弗里生×利木赞杂交犊牛生长性能、胴体及肉质性状的影响
The effect of gender status on the growth performance, carcass and meat quality traits of young crossbred Holstein-Friesian×Limousin cattle.
作者信息
Pogorzelska-Przybyłek Paulina, Nogalski Zenon, Sobczuk-Szul Monika, Momot Martyna
机构信息
Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 5/137, 10-719 Olsztyn, Poland.
出版信息
Anim Biosci. 2021 May;34(5):914-921. doi: 10.5713/ajas.20.0085. Epub 2020 Jul 2.
OBJECTIVE
The objective of this study was to compare growth performance, carcass traits and meat quality in young bulls, steers and heifers produced by crossing Limousin bulls with Holstein-Friesian cows, fattened semi-intensively and slaughtered at 18 months of age.
METHODS
Thirty-one young calves were reared in a conventional production system, and were fed milk replacer, hay and concentrate. At 6 months of age, the animals were divided into groups based on gender, and were fed a total mixed ration composed of grass silage, concentrates I and II in a semi-intensive production system. At the end of the fattening period (18 months), the animals were slaughtered, carcass quality was evaluated, and samples of musculus longissimus thoracis were collected to determine the proximate composition and quality of meat.
RESULTS
Bulls were characterized by the highest percentage share of the most valuable cuts in the carcass, and three-rib sections from bull carcasses had the highest lean meat content with low intramuscular fat content (0.93%). No significant differences in carcass conformation, dressing percentage or the percentage share of round in the right half-carcass were found between bulls vs. steers and heifers. Heifers and steers had higher carcass fat content than bulls, which had a positive influence on the sensory properties of beef. In comparison with the meat of bulls, the meat of steers and heifers was characterized by more desirable physical properties and sensory attributes (water-holding capacity, shear force, color lightness, aroma, juiciness, tenderness, flavor).
CONCLUSION
Under the semi-intensive production system, heifers and steers had higher carcass fat content than bulls, which had a positive effect on the sensory properties of beef. Bulls are better suited for intensive systems, which contribute to improving the quality of their meat. The results of this study may encourage producers to breed steers and heifers for beef.
目的
本研究的目的是比较用利木赞公牛与荷斯坦-弗里生奶牛杂交所产的年轻公牛、阉牛和小母牛的生长性能、胴体性状和肉质，这些牛采用半集约化育肥并在18月龄时屠宰。
方法
31头幼犊在传统生产系统中饲养，饲喂代乳粉、干草和精饲料。6月龄时，根据性别将动物分成组，并在半集约化生产系统中饲喂由青贮草、精饲料I和精饲料II组成的全混合日粮。育肥期结束时（18月龄），将动物屠宰，评估胴体质量，并采集胸最长肌样本以测定肉的近似成分和质量。
结果
公牛的特点是胴体中最有价值切块的比例最高，公牛胴体的三肋切块瘦肉含量最高，肌内脂肪含量低（0.93%）。在公牛与阉牛和小母牛之间，胴体外形、屠宰率或右半胴体中后腿肉的比例没有显著差异。小母牛和阉牛的胴体脂肪含量高于公牛，这对牛肉的感官特性有积极影响。与公牛的肉相比，阉牛和小母牛的肉具有更理想的物理特性和感官属性（持水力、剪切力、色泽亮度、香气、多汁性、嫩度、风味）。
结论
在半集约化生产系统下，小母牛和阉牛的胴体脂肪含量高于公牛，这对牛肉的感官特性有积极影响。公牛更适合集约化系统，这有助于提高它们肉的品质。本研究结果可能会鼓励生产者培育用于生产牛肉的阉牛和小母牛。
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